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Hungarian Mushroom Soup


Really great reviews on so I just had to repost it here to try later. I got it from here.



  • Prep 15 m

  • Cook 35 m

  • Ready In 50 m                                   Serves 6

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Bee Hoon (first attempt)


I found a recipe for bee hoon while browsing news articles on The Straits Times one day and since I had never attempted to cook this very popular dish before, I thought why not? So here’s the recipe along with some tweaks. 


    •One 397g can of pork leg with mushrooms

    •One 397g can of stewed pork

    •400g beehoon (rice vermicelli)

    •6 to 8 cloves garlic 1 small head green cabbage, about 500g

    •3 small carrots, about 300g in total

    •4 to 5 large red chillies

    •100g scallions

    •2 Tbs cooking oil

    •2 Tbs oyster sauce

    •120g cooked chestnuts

    •White pepper to taste

    •Salt or light soya sauce to taste

    •Fried shallots for garnish (optional)

    •Sambal belacan for serving (optional)


    1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.

    2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.

    3. Peel the garlic and chop finely.

    4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.

    5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.

    6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.

    7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.

    8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.

    9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.

    10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).

    Serves six to eight

Hong Kong Style Steamed Fish


I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)

Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Adapted from Annielicious Food
Serves: 2
  • 1″ (2.5cm) thick Fresh Cod Fish Steak
  • 2 slices Ginger
  • a dash of White Pepper
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Rock Sugar (or castor sugar)
  • 1 tablespoon Water
  • 1 tablespoon Hsao Xing Wine (cooking rice wine)
  • 3 clove Garlic – finely chopped
  • 1 tablespoon Cooking Oil
  • 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
  1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
  2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
  3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
  4. In another pan, fry chopped garlic with oil until golden brown.
  5. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
  6. Add a dash of white pepper and pour the sauce over the fish.
  7. Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!

Crab tang hoon


I recently was fortunate enough to be treated to fantastic crab tang hoon at a good friend’s daughter’s party. It was so good I couldn’t stop thinking about it. So I did some research and found this recipe for future reference.

Recipe from Herworldplus.

Serves 4

Cooking oil, for frying

4 shallots, chopped

7 cloves garlic, chopped

2 mud crabs (about 2kg each), chopped into pieces

100g cabbage, shredded

150g leek, finely sliced

2 rice bowls of water

1 tsp chicken seasoning powder

1 tsp oyster sauce

1 tsp dark soya sauce

1 tsp fish sauce

300g tang hoon, soaked for 30min

Salt, to taste

Sugar, to taste

1 tsp pepper

1 tsp sesame oil


1. Heat the oil in a wok. Fry the onions and garlic for 2min, until golden brown.

2. Add the crabs, cabbage and leek. Stir fry for 3-5min, until the crabs turn red.

3. Pour in the water, chicken seasoning powder and all the sauces. Leave to simmer for 10min.

4. Add the tang hoon, salt, sugar, pepper and sesame oil. Stir fry for 5min, until the mixture becomes semi-dry.

Bak chor mee


Yet another Noobcook recipe. I’ve tried this and it was received with smiles and requests for seconds.

Serves: 4

Prep Time: 20 mins

Cook Time: 40 mins


(A) Stewed (Braised) Mushrooms

  • 50 grams Chinese dried shiitake mushrooms
  • 750 ml water (including mushroom soaking liquid, filtered through a fine sieve)
  • 1 tbsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp rock sugar

(B1) Marinated Pork

  • 150 grams minced pork
  • 1 tsp light soy sauce
  • 3 dashes white pepper powder
  • 1 tsp corn flour (starch)
  • 1 tsp sesame oil

(B2) Marinated Pork Liver

  • 8 thinly sliced pork liver
  • 1/4 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1/2 tsp corn flour (starch)

(B3) Marinated Pork Slices

  • 8 slices thinly sliced lean pork
  • 1/4 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1/2 tsp corn flour (starch)

(C) Soup Base

(D) Sauce (per one pax serving)

  • 1/2 tsp Chinese fish sauce
  • 1 tsp black vinegar
  • 1 tbsp mushroom stewing sauce (see step A2 below)
  • 1 tbsp hot stock (see step C1 below)
  • 1 tbsp sambal tumis if you do not take chilli, substitute with ketchup
  • 1 tsp crispy lard pieces optional
  • 1 tsp lard oil may substitute with shallot oil

(E) Noodles (per one pax serving)

  • one bundle (about 70 grams) of fresh “mee pok” or “mee kia”
  • a small handful (about 10 grams) of beansprouts

(F) Serving suggestions

  • saucer of sliced chilli padi in light soy sauce
  • small slices of dried seaweed
  • chopped spring onions
  • a few leaves lettuce torn to smaller pieces by hand


(A) Stewed Mushrooms

  1. Soak mushrooms in a bowl of hot water for 30 minutes until softened, trim and discard stalks and squeeze out excess water from each mushroom cap. Using a pair of kitchen scissors, cut the mushrooms as thinly as possible.
  2. Add sliced mushrooms with the rest of the ingredients at (A) in a small pot. Simmer for 30 minutes until the mushrooms are tender. Transfer the stewed mushrooms together with the stewing sauce in a small bowl and set aside. Optional: Keep the stewed mushrooms warm and tender by keeping in a mini slow cooker on low until serving time.

(B) Pork Marinate

  1. Marinate (B1), (B2) and (B3) in individual small bowls for at least 10 minutes. Divide to four equal portions (i.e 40 grams of marinated minced pork, 2 slices pork liver and 2 pork slices per person).

(C) Soup base

  1. In a pot, add soup stock (or water). Bring to a boil, then simmer pork balls until cooked, a few minutes. Keep the soup bubbling at a low heat.

Cooking and assembling the bak chor mee

  1. In each serving bowl, add (D). Stir with a spoon to mix it well.
  2. Add one ladle of prepared hot soup base over each individual serving bowl of marinated pork and pork liver. Set aside.
  3. Meanwhile, bring another pot of water to boil. Cook noodles and bean sprouts through a slotted ladle until just cooked, about 30-45 seconds. Rinse the noodles in tap water for a few seconds. Add drained noodles and beansprouts to serving bowl.
  4. Return the bowl of marinated pork and pork liver in hot stock back to the soup pot. Cook for a few seconds using a slotted ladle and separate the minced pork to smaller pieces with wooden chopsticks. Drain and top the serving bowl with minced pork, pork liver and pork slices.
  5. Garnish with stewed mushrooms, lettuce and spring onions. Add a small piece of seaweed to a small bowl and ladle hot stock over. Serve with a saucer of sliced chilli padi in soy sauce.
  6. Mix the noodles thoroughly with the sauce before eating.

Braised Shitake mushrooms


Another Noobcook recipe I want to try.

Serves: 2-4

Prep Time: 10 mins

Cook Time: 30 mins


  • 50 grams Chinese dried shiitake mushrooms
  • 1 tsp whole white peppercorns
  • 750 ml water use mushroom soaking liquid, filtered through a fine sieve. Then top up to 750ml with water
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 15 grams (about 1/2 tbsp) rock sugar
  • small piece (little finger length) cinnamon stick
  • 3 garlic cloves keep the skin on; bruised slightly
  • 1 star anise
  • 1 dried red chilli


  1. Soak mushrooms in a bowl of hot water for 30 minutes until softened, trim and discard stalks and squeeze out excess water from each mushroom cap.
  2. In a wok pan, add white peppercorns. Dry roast the peppercorns on medium low heat until you smell their aroma, about 3 to 5 minutes.
  3. Add mushrooms with the rest of the ingredients at (A) in a small pot. Simmer for 30 minutes or until the mushrooms are tender. Transfer the stewed mushrooms together with the stewing sauce in a small bowl and set aside. Optional: Keep the stewed mushrooms warm and tender by keeping in a mini slow cooker on low until serving time.
  4. Store braised mushrooms, with sauce and covered with lid, in the fridge for up to a week.

Steamed stuffed mushrooms


Found this recipe on Noobcook and want to try it so badly! If only I had more time..

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins


  • 8 (medium to large) Chinese dried shiitake mushroomsrinsed
  • a bowl of hot water
  • 8 wolfberries soaked in a bowl of water until puffy; drained
  • 1 tbsp chopped spring onions

(A) Mushroom Stuffing

  • 100 grams fish paste
  • 40 grams minced pork (or chicken)
  • 1 tsp corn flour
  • 1/4 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 3 dashes white pepper powder
  • 1 tbsp finely chopped carrot stack thin shavings of carrot using a vegetable peeler beforeslicing
  • 1 tbsp chopped spring onions


  1. Soak mushrooms in a small bowl of hot water until softened, about 30 minutes. Cut and discard the stems. Squeeze out the excess water from mushroom caps.
  2. Combine (A) in a bowl, mix well, and allow to marinade for 10 minutes.
  3. Fill each mushroom cap with the marinated mixture using a flat spatula or the back of the spoon. Top each mushroom with a wolfberry.
  4. Arrange mushrooms on a plate and steam at high heat for 15 minutes. Garnish with more spring onions before serving.

Noob Cook Tip

Certain variety of Chinese dried mushrooms require hours of stewing to become tender. So make sure you get the quicker cooking variety of dried mushrooms for this recipe (ask the shop assistant when purchasing).