Salmon Spaghetti

This is a very yummy pasta - SALMON SPAGHETTI. It is not difficult to cook it at home. In fact I found it very easy.

First you have to fry the Salmon (Not necessary to coat with salt as we will add some to spaghetti later). Once done, break the salmon(discard the bones) into some smaller pieces.

I always use the spaghetti no. 2, I find the size just right. So boil some spaghetti in the salted boiling water according to the time specified.

Get ready 1 tbsp of finely chopped garlic. Saute it using the extra virgin olive oil. It was done when the garlic turned light brown. Discard 1/2 of the garlic (you can use all if you like garlic) and put the rest (the garlic and the oil) in a nice serving plate (or mixing bowl).

Drain the spaghetti when it was done and pour straight onto the garlic oil, add 1 tsp of chicken stock granules and salt to taste. Add the salmon, mix all together.

Sprinkle some Parmesan cheese and parsley flakes on top. Serve.

Try it out!!

Crispy Biscuits

How do you keep the crispy biscuits?

Yes keep in the air-tight bottle or container. To prolong their crispy life, just throw in one or two cube sugars (those we throw into the coffee) into it. This is because sugars absorb the moisture in the air and hence keep the biscuits crisp.

But the best way is to eat it FRESH!!

Recipe - Dau Yew Bak - Soy Sauce Pork

This is the Black Soy Sauce Pork. The very basic version.


There are so many ways of cooking Dau Yew Bak or so call Black Soy Sauce Pork.

Surprisingly, only pork belly is nice to be used in this recipe.

Marinate the pork belly (about 300g) with 2 tbsp of premium soy sauce.

Marinate them for few hours; you can marinate in the morning and cook it for dinner. (optional- I have added 1 tsp of 5 spices powder)
Get ready the garlic, wash it clean and to be cooked with its skin.

Get ready the candy sugar cubes.


Saute the meat together with the garlic and cube sugar in 2 tbsp of hot oil.

When the meat started to shrink, add
1. 500ml of water,
2. 1 tbsp of soy sauce,
3. 1 tbsp of black thick soy sauce.

In the even the water dry up mid way, add addition hot water.

This is the hard boiled eggs. (Boil the egg in the boiling water for 5 minute. Turn the heat off, leave it covered for about 20 minute. Un-shell it under running water).


Put the hard boiled egg into the soup. Let it cook together with the meat. Occasionally turn the eggs so that they have even brown color on its surface.

When the meat is tender, about 30-45 minute later, add the starch (1.5 tsp mix with 2 tbsp of water) to make the soup not to watery, add salt to taste (in fact the soy sauce eliminates the need to add salt). The sauce suppose to taste a bit sweet, so add a little bit of sugar if required. Some like it salty some like it sweet, so you have to adjust the flavor according to your family preference.

When you get the taste right after a few trials, you can venture into other versions of Dau Yew Bak which give stronger flavor.

A) Dau Yew Bak with 5 spices powder.
B) Dau Yew Bak with dried squid.