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3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)


Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside


Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce


  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.

2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes


3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat


4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic


5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste


6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste


7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion


8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste


9.  Allocate 1 sunny side up egg per serving/bowl


10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!


11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷


Szechuan Hot & Sour Soup


This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉


These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock


Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂

Yim Kuk Kai aka Salt Baked Chicken

It’s been too long since I last posted on my blog and this is a special request from my son …so I had to cook this, take photos step-by-step and flog it for him so that he can have a go at this dish 😉


Course Salt is one of the main ingredients you will need … minimum 1 kg but it all depends on whether you bake half a chicken, just a whole leg or a whole chicken …. I baked a whole chicken (quartered into 4pcs) and I used up to 3 kg


I used 2 casseroles …2 pcs of chicken in each casserole to bake …so here, it shows I spread the 1.5kg salt in each casserole and put the casserole into a pre-heated moderately hot (200-210°C / Gas Mark 5) oven for the salt to be heated up


here, I boiled Dong Quai (Angelica Sinensis), red dates and Kei Chi (Wolfberries) with just enough water to cover herbs for 10 mins or until gravy is reduced until concentrated … set aside


The boiled herbs with very concentrated gravy


I used one whole chicken chopped into 4 quarters (2 whole legs + 2 breasts w wings attached) …if you prefer, use all whole legs to the quantity you prefer … rub the chicken pieces with some sesame oil, salt & light soy sauce


Spread out on your kitchen counter top a double -layered piece of greaseproof paper … make sure it is big enough to wrap each chicken piece into a parcel … with plenty to overlap at closures


Put some of the herbs in the middle of the greaseproof paper


Put a piece of the chicken atop the herbs mixture on the greaseproof paper then put some more o fhe herbs mixture atop the chicken, t/w a bit of the gravy


Gather the top and bottom of the double-layered greaseproof paper and fold it downwards towards chicken piece


fold ends of paper in to allow stapler to reach as close to chicken as possible and staple both ends


Both ends stapled, as close to chicken piece as possible … extend back out the folded ends of the paper


Tuck both ends of the paper underneathe the parcel of chicken


Carefully flip the parcel over and staple the two ends of the paper … not necessary to staple if you don’t want to but it makes the parcel more secure for handling


The wrapped parcel of chicken ready to be buried into the course salt to be baked 😉


With oven gloves, carefully take the casserole of course salt out of the hot oven, dish out 3/4 of the salt into another pot then spread the balance 1/4 evenly to cover base of casserole dish


Carefully place the chicken parcels atop the layer of salt in the casserole dish and then pour the salt that was dished out earlier atop the chicken parcels and cover the parcels completely


The chicken parcels completely buried in the course salt….bake in a moderately hot oven (200-210ºC / Gas Mark 5) for 45 – 60 mins …baking time will depend on the size of your chicken pieces … do not bake too long to avoid chicken being dry!


here it is … Yim Kuk Kai … Salt Baked Chicken revealed 🙂 …. When done, carefully use  a wooden ladle to remove salt atop chicken parcels and lift parcel out onto serving plate with a thong (support base with wooden ladle if necessary) …. cut/tear open the paper at top of parcel to reveal the chicken and eat off the parcel as it is 😉


I served up the chicken with this Stir Fried Mixed Vegetables of Broccoli, Mange-tout, Carrots, Fennel Bulb & Ginger ….yumz!!

Lor Mai Kai/”Steamed Chicken Glutinous Rice”

We had this for dinner so I served it up with some stir-fried spinach with garlic & home-made sweet chilli sauce.
Lor Mai Kai is actually part of the ‘dim sum’ range and normally eaten over breakfast/lunch/brunch but it is also often eaten as a light supper nowadays.



1 tsp chopped garlic

3 Tbsp oil + extra 1 tsp oil

200g glutinous rice

8 dried black mushrooms

100g Chinese BBQ pork (char siew)

20g Chinese sausages

150g deboned chicken, cut in bite size pieces

2/3 cup water 


1/2 tsp dark soy sauce

1 tsp light soy sauce

1 tsp Shaoxing wine

1 1/2 Tbsp oyster sauce

1/2 tsp sugar


  • Wash glutinous rice in a strainer and soak in clean water for 4 hours
  • Soak dried black mushrooms in a bowl of cold water
  • Slice BBQ Pork/Char Siew and Chinese sausages to 1/2 cm thickness
  • Marinate chicken pieces with half of the combined seasoning mixture
  • Heat up a wok with 3 Tbsp oil and add in chopped garlic
  • Add glutinous rice, remaining seasoning and 2/3 cup water 
  • Stir to mix evenly for about 5 minutes then turn off flame and set aside
  • Put the mushrooms with 1 tsp oil in a small caserole and microwave on power HIGH for 1 1/2 minutes, uncovered and set aside
  • Heat up a big steamer or wok with water on high flame
  • Divide the seasoned chicken pieces and all other prepared ingredients (including the rice mixture) into 4 portions by layering these ingredients in the base of 4 small bowls/pyrex cups in the following order : seasoned chicken, mushrooms, BBQ pork/char siew, Chinese sausages and lastly, top with the half-cooked rice
  • Carefully place these 4 filled bowls/cups onto the steamer and steam on high flame for 15 – 20 minutes until rice/chicken pieces are cooked through
  • Turn bowls/cups over onto a serving plate, remove bowls/cups and serve up with sweet chilli sauce + some green vegetables, if preferred.