Calling all ladies who are good cooks!

My apologies to the guys for stipulating ‘ladies only’ in this thread. Perhaps, later on, the guys can be included.

In the meantime, what I would like to learn are more home-cooked dishes. I have some not-too-bad dishes that I won’t mind teaching.

Are there any ladies who are willing to share their yummy recipes or even hold a demonstration at her home or some other venue?

Are there SHC ladies who are keen on cooking?

Thank you


Author: Rosalind LEE

Happily married. 3 grown up children, 2 of whom are married. Grandmother of 2. Stopped working since 2003. Currently spends time on the internet, reading, cooking and/or helping out with the care of the grandkids. DOJ: Sep 2009

90 thoughts on “Calling all ladies who are good cooks!”

  1. Tan Seok Wah, lilian Teo and Nina Choo

    I didn’t see your request to participate as you are not in the correct post. Lucky I thought I’d take a look here.

    Could you please let me know what your dish will be? Please go to the other post, ‘Homecooked Food Potluck”

    Ok, I will add in your names.

  2. Hi Mary,

    Lilian Teo & I are interested in the pot luck. Any more places for both of us. As for the dish we will confirm when the time comes.

    Sisan Tan SW

  3. Dear Mary Lee

    I always drink the room temperature water in the morning. OK will switch to warm water. I drink warm water after a meal.

    OK its on. You let me know when and we can go together.

    I wished :) I used to have one when I was living in Pasir Ris but now I buy them from the wet market in Bedok South.

  4. Dear Caroline,

    Warm water is detox, so drink slowly b4 & after breakfast.

    Ok, we go dig lala when I come in December – I know the spot but will check the tide first.

    Do you have a kaffir lime tree?

  5. Dear Mary Lee

    Thanks for the tips. I was advised to drink about 4 big glasses of water every morning when I wake up and not eat anything for at least half and hour after that. By the time I have the 3rd glass, I am so full. But will keep trying.

    Hahaha I get the lala from the wet market. NTUC Fairprice also have them (sometimes). Too much work to go digging at Pulau Ubin. Maybe when you are back in December, we can go digging for lala and cook them in sambal.

    Ooh! I love kaffir lime leaves in my food. Will try doing the dry mee siam with the thinly sliced kaffir lime leaves. I put lots of this into my beef rendang too. Yum!

    Sorry ladies I cant offer my kitchen for cooking demo cos it is really small and can accommodate only the cook and two “spectators”. Apa macam want to do demonstration???

  6. Wah lao, so many good recipes, where to start.

    Must start taking out my pots and pans again and can start using my ingredients which have been in cold storage !

    Thanks Ladies !

  7. Ladies,

    The potluck post is up, although I still can’t seem to do any editing.

    Please go there and tell us what dishes you will be making.
    I myself can’t decide what to make. Perhaps I’ll go look for some pig’s brain and make an omelette? 8-O Hahaha!

  8. I do cook but no fixed recipe. Usually, I cook whatever I have in my fridge and everything is agaration, if there is such a word. So far, no complaints from family.

    Do include me in your potluck and I promise to bring a homecooked dish.

  9. Mary Lee

    I like ku-chye kueh but suffer after that. My tummy bloats up and I get very uncomfortable. I think ku-chye doesn’t agree with me, hahaha.
    Yes, I would prefer to substitute the ku-chye with something else, like bamboo shoot or turnip.

    Thanks for sharing your recipe.

  10. Dear Caroline,
    Great to hear that you are better. I try to drink 2 litres warm water in the morning, then one cuppa & more green tea. Breathing exercise is also good for health. My hubby & grandson likes pig skin so I will cook your ‘hae mee’ version for them. Do you buy lah-lah from the wet markets or you dig them from Pulau Ubin..hee

    Hi Lina,
    Thanks for sharing your mee-siam recipe. My version is the same as yours plus 3 more ingredients – I add blended groundnuts & thinly sliced kafir lime leaves to the paste mixture and I fry the bee-hoon with the mee-siam paste and add heaps of fresh ku-chai (chives) and hard-boiled eggs.

    Hi Rosalind,
    Here is my recipe for teochew ku-chai kueh.

    Ku-chai filling:
    1. Wash & cut 500gm ku-chai into 1cm bits, put in bowl.
    2. Fry 5 sliced shallots until crisp, add 5 thinly-sliced soaked mushrooms, 200gm blended dried prawns and fry till fragrant.
    3. Add fried paste, 1/2 pepper, 1/2 tsp salt to ku-chai and mix well, put aside.

    1. Pour 500ml water into stainless steel pot, bring to boil.
    2. Add 260gm Soon Kuay flour (Sunflower brand) into boiling water.
    3. Turn off fire and add 1 tsp of cooking oil. Use a wooden spoon to stir well & knead dough until smooth. Divide dough into several portions (like big fish balls) & cover with dry cloth.

    1. Flatten each ball and wrap with ku-chai filling.
    2. Finish all ku-chai wrappings, then steam the kueh for 15 minutes in boiling water & high heat. Eat hot with chilli sauce & sweet dark sauce.

    I prefer to fry ku-chai kueh in a little oil till browny & crispy and eat with chilli sauce & sweet dark sauce.

    Instead of ku-chai (not good for weak knees), you can use cabbage, yam, bamboo shoots and steamed glutinous rice.


    Mary Lee (Perth)

  11. hi Rosalind thanks for starting this thread. do count me in for the pot luck or sharing of cooking recipes or cooking demo. pls write to my email if any ladies are having any potluck. I like your minced pork with egg. my version is add more garlic, small shallot, spring onion and prawn.

    hi Mary (Perth) thanks for the radish cake recipes, must try one day.

    hi Lina your mee siam and yam cake sounds so delicious, your ladies are good mee siam almost similar to your recipes except 1 both of minced soya sauce.

    I dont have a standard recipe only cook by estimation.

    hi Rosalind and SHC Ladies anyone of you organising a pot luck or cooking demo just count me in and drop me an email. thanks

  12. Hi Constance,

    Your anti-aging soup sound great. Thanks for sharing.

    May I add that when using red dates in soup, the seeds have to be removed as they are ‘heaty’.

  13. Steven Chan

    It is supposed to be a “ladies only” potluck but I will put down your name and include you if there is any place left, ok?

    Sorry about that, especially as your “Sweet n Sour Pork ribs with tau cheong” sounds rather unusual.

  14. Hi Mary Chan,

    It’s good to hear from you. Would certainly love to join if the timing’s right.

    Been reading this thread since it started and drool and drool over the yummy, yummy recipes……….what with Caroline Gee’s pork skin. ANOTHER WEAKNESS OF MINE.

    Another dish I can’t resist – pig’s blood. To die for. Don’t know how to make this. Here in HK, it’s so delicious.

  15. Rosalind Lee

    Oh dear. We’ll see if anyone can provide a venue.
    If not, we can always have it in the park, Pasir Ris Park, hahaha.

    I have kept it to 12 persons to start with, so it’s not too difficult to find a venue.

  16. #59 Mary Chan,
    We have to think of another venue as Dolly has sent me an email already. She is not staying in the East…

    #60 Lina Ng,
    THANK YOU for your dried mee siam recipe. Wow! This is so amazing! SHC ladies are indeed very caring and sharing! I’m glad I’m in the right club. :)

    P.S.- I’ll get to know the guys of course but ladies first.

    Ta for now

  17. Lina Ng

    Great of you to share with us your recipes on your Yam Cake and dry Mee Siam. :-)

    I remember your mee siam very well. So yummy.

    Do join us if you can. I’ve just put up the post.

  18. MEE SIAM recipe

    2 tbsp grounded chillies
    10 small onions (grounded)
    5 garlic (grounded)
    100gm dried prawns (soaked and grounded)
    1 tbsp tau cheo paste
    3 pieces taupok (cut into small pieces)
    200gm small fresh prawns (shelled)
    100gm taugeh
    2 tbsp sugar
    1 tbsp tamarind (dissolved in 1 cup water, remove seeds)
    1 pkt. bee hoon (soaked until soft and drained)
    2 tbsp. shallots
    2 tbsp oil (for frying)
    2 cups water

    1. Fry chillies, onions and garlic in 2 tbsp. oil.
    2. Add in dried prawns and continue frying until fragrant.
    3. Add in tau cheo, fresh prawns, tamarind(assam)water, taupok, sugar and 2 cups water. Bring this mixture to a boil.
    4. Add in beehoon and let the mixture boil until all the water has been nearly absorbed.
    5. Add in taugeh and mix. Add in 2 tbsp.of fried shallots.

    This mee siam does not have a separate gravy, but instead the gravy is incorporated into the bee hoon while cooking. Enjoy.

  19. Dolly

    I think it might not be a good idea to combine this potluck with the monthly meet. I’m sure there will be many attending the monthly meeting, who will not want to cook something at all or who can’t cook.

    Our aim here is to cook an item each and share with the others, not only the food, but the recipe as well as cooking tips.

    We are hoping that you could allow us to use your place to hold this potluck and in appreciation, you will be invited to join us for dinner without having to cook a dish. :-)

    But if you insist on presenting a dish, you are most welcomed to do so, haha.

  20. #6 Lee Ah Nee,
    hello Ah Nee. Are you keen to join in the Potluck?

    #57 Constance,
    THANK YOU so much for the soup recipes! I’m going to poach your recipes…wheeeeeeeee!!!


  21. Hi Mary at #17 and all Ladies who want “to be forever young”
    physically and mentally, here’s some effective & nutritious Soups for your good health:

    1) Chicken (1/2), Tung Kwai(5pcs), Wai Sun(6pcs),Kay Zee(wolfberries)(1 tbsp),Red Dates(8pcs)+2 soup bowl of water
    Slow cook in crock pot for 4hours.

    2) One Chinese Kung Pear,cored,White Fungus,Nam Bak Hun(2tbsp),
    Kayzee, Red Dates,1pc honey date,Dried orange peel,
    pork ribs (optional)

    3)Chicken,Gingseng(PaoSum),red dates,kayzee.

    4)Shelled Walnut(15gm),Nam Bak Hun,dried orange peel,red dates,lean pork.

    5)LuoHonGuo,dried orange peel,dried chrysanthemum +0.75lt
    Water – boiled for 15 mins.

    Item 1-4 – Help to rejuvenate,strengthen body immunity and keep aging at bay.

    Item 5 – Very effective for sore throat and headache caused by hot weather or too much heaty food.

    All the herbs mentioned above can be obtain from Chinese Medical Shops or provision shop.
    Amount to use depends on quantity/portion to be cooked,
    and also personal preference on taste.
    Above qty stated is for 2 persons and applicable from
    Item 1- 4.

    Cheers! Stay happy & healthy.


  22. Hi Mary Lee

    I am getting better by the day. There are still some “off” days so trying to cope.
    Try out my recipe and let me know if you like it cos diff people diff taste. I like your oiless version too.

    Hi Mary Chan

    Yes, lala is a small whitish shell fish. Very tasty if cooked in sambal too, I was told. I dont eat this and see hum, oysters etc. I only like the flavour in the soup.

    When I cook my kong bak, I always ask the butcher for extra skin to thicken the gravy. I love eating the pig skin too but I make sure I cut and scrap off all the fats under the skin.

    Yes, thanks Rosalind for starting this post.


  23. My dear Caroline #45,
    How are you? Long time no see.
    Thanks for your additions to the ‘hae mee’. I have pig skin and lala in the freezer – will put some in the soup…cant wait to try this…yum!

    Hi Rosalind, thanks for this post…I will try out the recipes.

    Mary Lee (Perth)

  24. Caroline Gee #45

    Pig skin! Yum yum! I remember my mum using that for her shark’s fin soup. So much work but it really thickens the soup.
    Is ‘lala’ a kind of shellfish?

  25. Charles Wee #40

    Oh no you don’t. If you want to participate, you will have to cook something delicious and bring it along together with copies of the recipe. And no simple stuff like a salad or a sandwich either.

  26. Hi Ros

    You are welcome!

    Please let me know when and where the potluck party is to be held.

    Hopefully, the date does not clash with my other appointments.

    Did not attend the last SHC Gathering so hope to meet you soon and share cooking tips and recipes.

    Caroline Gee

  27. Mary Chan, Mary Lee and Caroline Gee, THANK YOU so much for sharing your Prawn Noodle recipes. The variations in the ingredients/recipes you lovely ladies gave will allow me to improvise and work on.


  28. Hi Rosalind,

    ….40 & #41 Charles & Steven,
    Of course you guys cannot be exempted from the potluck. The condition as proposed by Mary is for each of us to bring one HOME-COOKED dish to share and taste.

    Thanks for your invitn to both of us and no problem , I will bring my favourite sweet and sour Pai Kuat Sheen.

    Just tell us when.

  29. Hi Rosalind,

    ….40 & #41 Charles & Steven,
    Of course you guys cannot be exempted from the potluck. The condition as proposed by Mary is for each of us to bring one HOME-COOKED dish to share and taste.

    Thanks for your invitn to both of us and no problem , I will bring my favourite sweet and sour Pai Kuat Sin.

    Just tell us when.

  30. Mary Lee/Mary Chan

    I do my “hae mee” stock almost similar to your styles. I put very little oil and a a few bruised garlic to fry my prawn shells.

    I add pork skin to thicken the soup and an added boost of collagen. I usually scrape the skin and boil it for a few minutes. Rinse it and remove any visible hairs. Then I rub it with coarse salt and rinse thoroughly.

    I usually boil the pork skin together with the pork ribs. I also enjoy the pork skin dip in a little soy sauce with sliced chili padi.

    I also add a few pieces (depending on how much stock I make) of lala to give a bit of “kick” to the stock.


    Caroline Gee

  31. #42 Lina,
    Thank you so much for sharing your Yam Cake recipe here. I’ll try to do it this weekend. If turned out not nice (due to my bad cooking), then I’ll courier it to Maggie. :p

  32. #38 Dolly,
    Co-incidentally, I live in Bedok Reservoir also. :)

    #36 Mary Chan,
    My place is like a mini Toys ‘R’ Us – all my grandchildren’s toys are found in the living room, dining room, bedrooms except the toilets of course. :p If I have to open house then I have to dump all their toys in my storeroom. Hmmm….Dolly’s house?

    #40 & #41 Charles & Steven,
    Of course you guys cannot be exempted from the potluck. The condition as proposed by Mary is for each of us to bring one HOME-COOKED dish to share and taste.

    #37 Maggie,
    I remembered your Shepherd’s Pie! It’s so yummy!!!! When you make it again, I’ll fly over to your place immediately. hehehe

    Thanks for all your input and hopefully the Potluck Party will be a success.


  33. YAM CAKE recipe

    1/2 yam (coarsley grated)
    10 chinese mushrooms (soaked and diced)
    100gm dried prawns (washed & chopped)
    2 tbsp fried shallots
    300gm. rice flour
    1000ml water
    salt & pepper

    garnish: chopped red chillies
    chopped spring onions

    1. Using oil from the fried shallots, fry dried prawns,
    mushrooms and yam. Add 2 tbsp fried shallots.
    2. In a separate bowl mix rice flour and water.
    3. Add No.2 to No.1 and cook over stove for 2 mins
    Add salt and pepper.
    4. Pour into 2 lightly oiled round metal containers and
    steam for 30 mins. each.
    5. Decorate with spring onions, chillies.


  34. Hi Rosalind Lee n Mary Chan,

    Woah! The comments both of you shared your cooking methods of different delicious dishes already makes me
    want to SALIVATE and my stomach is now GROANING with hunger pangs. :)

    We look forward to sample both your dishes at our future pot LUCKY gathering

    Water Lau Lau.

  35. Hi Mary Chan

    #27. My version of prawn noodle soup has no oil. Fry prawn heads, blended dried prawns, blended ikan bilis, sliced onions & sliced lemon grass in a pan (no oil) till fragrant and dry. Like you, I puree in a food processor, put in a muslin bag, tied and put in pot to boil. I process more of the prawn mixture and freeze them for later use. If I want to add pork ribs, then I will slow fry (or seal) the pork ribs in a pan (without oil). Sometimes I will add a few slices of dried winter melon to lift the taste of the soup.

    #29. Wow, your spaghetti sauce must be yummy! Can I try some when I go to Spore? I do the sauces with heaps of tomatoes (I remove skin & seeds which I use to replant) & add herbs from my garden – Japanese parsley, Spore parsley, 4 types of mint, rosemary, oregano, coriander & some black pepper & salt. I love to add fresh mussels and clams in the spaghetti. For fresh salads, I love the green mustard leaves which has a smoky taste – it’s so refreshing to add a dash of french dressing & a slice of marinated herring or anchovise.

    Hi Rosalind #34
    It is a great idea to do potluck. We have one potluck group in Perth – all Singaporeans. We meet once a month in the park or by the lake or ocean and each bring a different dish to share, hence we learn new recipes and get to taste yummy healthy home-cooked meals.

    Mary Lee (Perth)

  36. Weiwei Ladies,
    Ever consider Bedok Reservoir bo 4 the pot luck gathering – mayb can incorporated in2 monthly gathering – Any volunteer 2b EO 4 this har? Cheers.. Dolly

  37. Hi Ros #33

    No need repeat lessons la…we can practice after the class.

    Mary #35
    thanks for offering to be my guinea pig..u dun regret ok? The dishes I tried so far are sheperd’s pie, lasagna, chicken pie, curry puff using pastry, eclair and other simpler food. These are my fav. I want to try making short crust pastry. So if anyone knows any good tips, pls share.

    I too live in the East. So waiting eagerly for date and time for the get together !

  38. Rosalind Lee

    We could start with people in the east first and have a small group to begin with, but I think there may be a few who don’t mind travelling up east.
    I don’t mind being the EO, but my apartment is too small so perhaps we could use your place?
    I will put up a post on it but we have to decide on the day, time and venue first.
    I will write you an email if you could drop me an email at

    Cook away!

  39. Maggie Teo
    I don’t really cook ‘healthy’. I’m a lazy cook, so I cook simple. I do eat all the things that are considered ‘unhealthy’ but sparingly lor.
    I’m guilty of eating instant noodles pretty often, hee. BUT I try to make it ‘healthier’ by adding some veg and discarding most of the soup.
    I think it’s my walking and dancing that help keep me on the slimmer side.

    Hey, we could combine our cooking and makan sessions with dancing and walking too, what do you think? Eat first, then walk or dance it all off, hahaha. Many people make the mistake of exercising first and eating after.

    Maggie, you can make me your guinea pig, regarding home cooked food, anytime, ;-)

  40. #30 Mary Chan,

    Great idea! As I’m new to SHC, can you be the EO? Next month I’ll be travelling a lot so can we do it in November please?

    I don’t know many of the members here well enough to have their contact numbers. Can you notify them, Mary?

    I stay in the East too but I guess it’ll be more convenient for those who stay in the West, North or South of Singapore to travel to a centralized venue for this potluck party.

    I’ll help you.


  41. Hi Maggie! It’s true we don’t see each other often but good friends will always remain good friends, regardless of time and distance. We shared wonderful memories when we were once colleagues. Ah..those crazy days! You laughed EVERYDAY at work!

    Woman, I KNOW you can cook. Remember you invited me to your home to try your oil-less cooking with some brand of cookware? I didn’t know you have developed a passion for cooking though. You never told me!

    As to your saying I am courageous…I think I’m more kaykiang. :p I have my agenda mah…I want to learn from others.

    Please let me know about the cooking classes. I hope they are not too complicated to understand. Maybe need repeat lessons…old liao mah.

    Thanks for speaking out about your hidden talent hor.


  42. Dear Ros

    I admire your courage to start this thread coz I have been toying with the idea for a long time but never got round to doing it. As we have been out of touch for sooo looong, guess you never knew I developed a love for cooking. Guess you must have thought this woman only know how to eat right and not cook right? Of course I am no good cook but passable (ie thru the stomach la), after that dunno..hehe. When I was younger, my mother never liked me to be in the kitchen..she did not trust me with a knife !!

    I am a great fan of cooking shows and try to catch any kind of cooking shows (until I become so confused). I started with Yan Can Cook and Jamie Oliver (my fav) coz they make cooking look so simple !!!

    I also attend cooking classes/demos cum eating after the class, so if you are interested, we can attend together and other SHC ladies of course. Please drop me an email for those interested in attending cooking classes and I will forward them to you. These classes are conducted by reputable restaurants and chefs.

    My email address is

    I am also looking for cooking kakis coz everytime cooking by myself is no fun at all especially the washing, also run out of guinea pigs !!

    I love to try all kinds of recipes (which I collect thru books, newspapers and internet), so if you are organizing a cooking session, pls call me ok? I cannot forget the popiah party you had years ago !!!

    I think we must cook healthy food like Mary Chan so we can be svelt like her !!

    So let’s cook on !!

  43. Hmm Rosalind Lee

    You have started something in my mind. Why not have a get together with everyone bringing along a dish? The venue can be decided later.

    It must not be too big a group, perhaps 10 for a start? But everyone has to bring something that is cooked personally, not bought or cooked by someone else, like the maid, for example.

    We will also print out copies of the recipes and exchange them. What do you think?

  44. Mary Lee

    When I do my spaghetti sauce, I make a lot of it and freeze it in separate portions. Everyone who has had my sauce loves it, including my mum who doesn’t take beef. I substitute with a mix of minced pork and chicken.

    I add in chopped vegetable as well, broccoli, capsicum, cauliflower, carrots, celery sometimes but not too much as it tends to give it a slightly different taste and tomatoes and onions of course. So it becomes a healthy one dish meal.
    Sometimes I accompany it with a leafy salad.

  45. Rosalind Lee

    Hahaha. The ‘red oil’ I was referring to is the result of frying the prawn heads and shells with oil. Any oil will do but I usually use either canola or corn oil. I slow fry them until they are crisp and dry.

    Then I pound them in a mortar and pestle (cld use a food processor for that), then wrap them in a muslin cloth, tied with a string and put the ‘bag’ in the pork rib soup to boil slowly, for an hour.

    Yes, a pinch of salt can differ from person to person hence my ‘agak agak’ style requires a few tasting, hee.

    Thank you for your compliment on my skin but ‘magnolia white’??? Haha.
    I am just fortunate to have inherited that from my mum, but I guess eating ‘right’ helps too. To be honest, I also eat a lot of ‘rubbish’ too, especially now with the mid-autumn festival and the yummy, sinful variety of mooncakes!

    Your egg with minced pork is a favourite of mine! I used to cook that for my girls too.
    My mum used to make ‘nerng pow’ (egg pockets) with them and add them to stewed bamboo shoot soup. Yummy!

    Another variation was egg with pig’s brain, yes brain! 8-O
    Hahaha. Serious, very tasty. I used to love it until I started taking Biology! Then I went off it entirely.

  46. #24 Geraldine,
    Thank you for responding to this thread.

    #25 Mary Lee,
    Mary, you MUST share your recipes here! From the range of foods you can cook, you are a confirmed GOOD cook. I’m looking forward to your recipes.


  47. Hi Mary Chan #12,
    Thank you. Sometimes I use yam instead of radish to steam ‘orh’ kueh. My grandson loves noodles soup (with wantan, fish balls or fresh fish) for breakfast before school and he wants to pack spaghetti for lunch, so I learn to cook seafood spaghetti, lamb & beef pasta.

    Hi Rosalind,
    I will cook your minced meat eggs for my grandson. Thanks!
    When my MIL & DIL were staying with me in Singapore, I enjoyed making ‘hor hiang’ for 4 generations. We have all the ingredients in Perth, so cooking is a real joy especially we catch our own fish and grow veggies for fresh salads and home-made chilli paste for curries, laksa, lontong, sayur lodeh, mee-siam & mee rebus.

    Mary Lee (Perth)

  48. Hey Rosalind,

    Thanks for this thread plus your MIL’s fried minced meat eggs. You know what? You are absolutely right about the love part………whenever I cook for the girls, they love it and tell me it’s so different from the helper’s and that’s exactly what I tell them : LOVE. From me to them.

    Will try this dish when the girls next visit.

  49. Hi Lina Ng,

    Thanks for responding.

    …. I am not in S’pore and have limited use of the internet.

    Just guessing, are you in the rural suburbs of Perth?

    That explains why you have limited use of the internet.

    We are all looking forward to your Yummy Steam Yam recipe.

  50. Here’s a recipe I learnt from my mother-in-law. She’s 100% pure Swatow Teochew and this dish is her children’s favourite. My husband said the ingredients are the same but something’s missing with my version. I told him it’s his mother’s love poured into her cooking that’s missing. :)


    Ingredients: 4 medium sized eggs
    $2 minced lean meat

    Seasoning : Cooking oil
    Light Soya Sauce
    Fine White Pepper

    Cooking method
    Break the eggs into a bowl, add the minced lean meat, light soya sauce and a dash of the pepper. Beat all the ingredients.

    Heat wok, add cooking oil and wait till the oil is hot before pouring the ingredients into the wok. Use the spatula to mash up the ingredients every few minutes till the minced meat is literally coated with the eggs. When the eggs turned darked yellow, light brown, this dish is cooked and ready to serve.


  51. Hi Mary Chan,

    Walau, you are indeed a good cook leh from your comments. Knowing how to cook so many dishes.

    Care to let us sample at our next Pot Luck gathering ?

  52. Mary, personally I think observing someone preparing and cooking hands-on is the quickest way to learn a new dish. You know one pinch of salt differs with different sized fingers….:p

    For your Prawn Noodles, may I know what Red oil is? I’ve seen red oil in the grocery shops but I thought they are used for religious purposes.

    I hope our Muslim ladies here can also share their tasty dishes with us. They use different rempah for different meats and vegetables. I got a taste of two kinds of meat and two kinds of vegetables from my Malay neighbour on Hari Raya Day. They were so kind to share their food with my family. They’re new neighbours so I cannot intrude upon them so soon to ask for their recipes.

    Keeping my fingers crossed for more great recipes to come.


  53. Mary, the irony is that since I became a grandma @ two and a half years ago, I cook more often. As my son, daughter-in-law and grandkids (+ 1 maid) stay with me, it makes more sense to cook dinner during weekdays and lunch + dinner on weekends as there are more people eating.

    The exception is I won’t be cooking when I travel of course. :) That’s why I like travelling a lot. Hehehehe

    After a while, I run out of ideas as to what to cook, hence my seeking good cooks to poach their recipes.

    Mary, now I know the secret of your magnolia smooth skin and trim figure! Wow! You do eat healthy!

    When I cook, I use Granola Omega 3 n 6 cooking oil and the Maggi Concentrated Chicken stock for seasoning stir-fry vegetables.

    It’s a real headache at times especially when my d.i.l. doesn’t like rice much and always beg me to cook noodles. Of course, she knows I cannot cater to her request all the time (noodles are easy to cook) as I have to consider the men in the house cannot do without rice.

    I do steam minced pork with eggs and fish at times. Now I’m stuck as to what I should cook for tomorrow’s dinner…:(


  54. Rosalind Lee

    I have a drawer full of recipes and recipe books but they have hardly been used.

    Yes, we could exchange recipes anytime, but I can’t guarantee that mine will turn out exactly as stated, haha.

  55. Constance Wong

    Making nutritious soup is something I don’t know much about. The only soups I can cook are chicken soup and pork rib soup with veges like carrots or radish. And oh yes, the yellow melon too.

    I hope I can pick up some tips from you on that.

  56. Rosalind Lee

    My cooking style is very basic and simple. I eat a lot of my vegetables either steamed or boiled with some seasoning like vinegrette or with oyster sauce and sesame oil.

    I do stuff like spaghetti bolognaise, macaroni chicken soup, simple one dish meals like that.

    I used to cook the prawn noodle soup that has the rich red oil, using prawn shells and heads. No fixed recipe, everything is ‘agak agak’, hahaha.

    Nowadays, my curry chicken is cooked with ready made rempah from a friend of mine. I need only add in coconut and potatoes. So easy.

    When my girls were young I used to cook and bake a lot, but now, if I feel an urge to eat something special, I go out.

    Perhaps when I have grandkids, then I will pick up the interest again. In the meantime, I could do with some lessons from good cooks like you, to whet my appetite for cooking again. Haha.

  57. Hi Lina! I hope to learn your dry mee siam when you return to Singapore.

    Mary, I believe you have your own style of cooking and we can trade recipes.

    Constance, all the ladies will be clamouring for your nutritious soup recipes!

    If there are more responses in the days to come, I’ll work on arranging a cooking workshop in the near future. Thanks for your interest.


  58. Hi Rosalind,
    I enjoy & savour good delicious home cooked food.
    I do enjoy cooking but not sure qualify as a good cook.
    I have no fix recipe and cook by “agaration” (estimation)
    :-) hehehehe….
    Making nutritious soup is my speciality,though.
    Please do include me in any cook-in or pot-luck makan session.

  59. #10 Mary,

    Mary, I myself am also not a good cook. I am looking for good cooks to ‘steal’ delicious recipes. Hahahaha

    I know a few good recipes, all handed down by my mother or mother-in-law.

  60. Rosalind Lee

    I can’t call myself a ‘good cook’. Can I join in and learn from you?

    I used to bake a bit but not so much now. Having two girls who are health conscious discourages me from baking nowadays.

  61. Steven, Tim, it’s okay for you to post here. Guys have been known to be good cooks too. Has any of you got any yummy recipes to share?

    I have ‘inherited’ from my Nonya mum a very healthy and delicious recipe – her Nonya Assam laksa. I hope to be able to hold a cook-in session to show any ladies keen to learn how to prepare and cook this dish. It’s very different from the Penang laksa or even the Assam Laksa of Malaysia.

    There’s a lot of work involved though.


  62. “…your dry “mee siam” too, very yummy yummy!
    What’s the secret, guess it’s the chillies.”

    Guessing a secret correctly is like hitting this Friday’s toto jpt, more fluke than skill.

    Btw, her mee siam has got nothing to do with chillies.

    Watched Lina prepare her mee siam early one day when men still dwelled in caves and clubbed to live, not live to club like now. She pounded no chilli but rounded up billy the silly goat and his filly gf, put them in a sauna till they sweated. Carefully, she collected their body fluid which hardly filled one cup and used it as the gravy base.

    Now know why me siam her mee siam?

  63. Hi Tim Liu at # 5,

    You are right. May and Am not… makes a world of difference.

    Wrote in a hurry to go to the gym and you were observant enough to spot the error.

    Knowing your brand of sometimes nonsensical jokes, now, I like to be mellow like you, save my breath “fighting” , don’t retaliate and comment whenever absolutely necessary.
    That will save Terence’s poppings and many of his boxes of Panadol.

    ….So, is that the reason why you had never stood next to me at the latrine as if you always had this troubled bowel and so double-locked and latched the door with a chubb bar in a loo cubicle?

    Tim, you wanna check. 100% MALE Absolutely ! Ha! ha! :)

  64. Haha, Steven-C, this is a male-prohibited thread so you must have come in by the backdoor (with me me curious at what the hell you might be doing here and so too got lured in).

    “I may NOT be a lady in this post but really enjoy your…..cake…….”

    That statement cant be an affirmation, right? If it was, you wd have said “am” not “may”. So, is that the reason why you had never stood next to me at the latrine as if you always had this troubled bowel and so double-locked and latched the door with a chubb bar in a loo cubicle? And gratefully enjoyed Lina’s cake as well?

  65. Hi Lina Ng,

    Had not heard from you lately. Are you OK?

    I may NOT be a lady in this post but we really enjoy your steam yam cake which you often bring along during our pot luck gatherings.

    And we always look forward to eating your famous
    yam cake with full of ingredients than yam.

    Could you pls. SHARE your “SECRET” recipe with the ladies in this post and I can take a “peep” at it.

    Thanks and looking forward to your recipe.

  66. Hi Rosalind,

    This is my favourite dish for breakfast.

    Steamed radish cake (chye tow kueh) for 6 persons.


    A. 250g rice flour, 2½ cups water, pinch of salt
    B. 600g shredded radish or red carrot
    ½ cup water, 3 tbls of light soya sauce, dash of pepper
    C. 50g shredded dried prawns, 5 sliced shallots


    Mix A into a batter and leave aside.

    Put C into pan, add 1 tbl oil and fry until crisp.

    Add B into pan and cook for 15 mins or until carrot is soft.

    Add A into pan, lower heat and stir well for 3 mins until mixture is thick.

    Pour mixture into a greased pan, smooth the surface and steam for 45 mins.

    Cool and cut into pieces, eat it with chilli sauce.

    I prefer to pan-fry a few pieces of steamed carrot cake in little oil, crack an egg over it and eat it with home-made belachan.

    You can also store the radish cake in containers in the freezer.

    Enjoy your cooking!

    Mary Lee (from Perth)

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