Quick Meal : Baby Whitebaits Omelette

I supposed to blog this a week ago. But I totally forgotten about it. I cook this for myself over the weekend for a quick lunch. As usual, I would rather eat something plain and simple at home than going out for a meal that is complicated and expensive food. Sometimes when I taste the food selling at coffee shops or hawker centre, especially economical rice stall, I really wonder how long had they kept those meat in the freezer before they cook it. Or, sometimes I can’t help thinking that I’m actually eating unwashed veggies. But it is really unavoidable. When we are busy, we will still eat out even tho we know the fact that the food that they serve is no good.

This time round I didn’t add prawns in there. Just pure whitebaits. A generous amount of whitebaits for my omelette. Yumms!!!

This takes me only 5mins. It’s super quick.

Ingredient (Serves 1)

  • a tablespoon of oil
  • 1 egg, beaten. Make it two if you want.
  • a handful of whitebaits. But please be generous.
  • a dash of pepper
  • spring onions as garnishing

1. Give the whitebaits a quick wash, drained. You wont want your whitebaits to be too wet.
2. Heat up your pan with a tablespoon of oil in there. Add in whitebaits, toss.
3. Beaten eggs in, stir well. Make sure all your whitebaits are sticked together with eggs.
4. Fry each side till golden pale brown (refer to my picture), a dash of pepper on each side.
5. Dish up, sprinkle spring onions, and serve with steamed white rice.

You don’t need to add any soy sauce nor salt. Whitebaits itself has a mild salty taste. When it’s combined together with the eggs, the taste would be just nice.

Nom.. Nom.. Nom….. Satisfying!

I finished 1 bowl of rice by just eating this omelette.

Give it a try! 😀


Quick Meal : Sweet & Sour Tuna Fillet

I have the habit of keeping some frozen fish fillet in the freezer. Just incase I don’t have the time to do marketing or incase that hungry man my dear husband suddenly wanna eat dinner when I’m very not prepared. This is what two days ago. I planned to take a break and eat out. But he wanted a dinner at home. So… I’m gonna cook a ONE DISH meal.

I’ve got two beautiful frozen Tuna Steak in the fridge. Imported from UK. Good stuff! 😀

I don’t know what to do with it except lightly pan-fried it and give abit of soy sauce and put some garnishing. That’s the most plain way of cooking fish, which can be quite boring at times.

Just a simple dinner for two, I don’t wanna cook two dishes. Sometimes, I just settle with only one dish with rich flavor, serve with steamed rice. That’s it. But the dish must be balanced also. Since I’ve got fish, and rice. The next thing I need is veggies.

So, here.. I planned to cook sweet & sour fish! With all the ingredients here…

I’ve got tomatoes, onions, & bla bla bla… It should be good enough. And ingredients as follows :

2 Tuna Steak. Or any kinds of fish that you prefer.
1 Onion
1 Tomato
1 Red Chilli
1 Green Chilli
1 Spring Onions
3 slices of Ginger, Julienned
some salted vegetable (optional)
1 tablespoons of rice vinegar
4 to 5 tablespoons of Tomato Ketchup
1 tablespoons of sugar
2 tablespoons of fish sauce (or soy sauce)
few dashes of pepper to taste
1 cup of water
some starch water (2 to 3 tbsp of water + a tbsp of corn flour / tapioca flour)

There’s no recipe that you need to follow strictly for such dishes here. Infact, I just cook it based on my common sense. So, just relax and don’t stress yourself so much. It’s not that difficult.

1. Pan-Fry your fish till cooked / light brown. Set aside.
2. A tablespoons of oil, stir fry ginger till fragrant, add in the rest of the ingredients. Keep abit of red chilli & spring onion for garnishing. Give it a toss.
3. Add in all the seasoning except starch water. Simmer for about 2 – 3 minutes.
4. Add in starch water, stir well. And the sauce will get thickened.
5. Heat off, pour the sweet & sour sauce on the fish. Garnish & serve.

I told ya.. It’s not difficult! 😀

While the rice cooker is cooking the rice, what you need to do is to prepare this kind of ONE DISH meal. I think that is good enough for a simple weekday dinner 🙂

Baby Whitebaits and Prawn Omelette

I love fresh baby whitebaits! They are sweet, tender, beautiful and I regard it as a delicacy.

I saw it selling at the wet market. Immediately I asked the fish monger “Uncle, this one how much?”… “S$3.00 per pack!”, he replied. Without hesitating, I grab it!

Along with the baby whitebaits, I asked for some fresh prawns too.

If your seafood is fresh enough, there’s no good cooking skills nor fancy cooking method needed. All we need here is a simple way of preparing the food. And I come up with this for dinner…

Baby Whitebaits and Prawn Omelette.

Ingredients are simple too.


  • a handful of fresh baby whitebaits
  • about 6 to 7 fresh prawns, cut into small chunks
  • 2 eggs, beaten
  • a pinch of sea salt, a dash of pepper
  • a tablespoon of cooking oil
  • sprinkle of spring onions

1. In a pan, a tablespoon of cooking oil, whitebaits, prawn chunks, sea salt. Give it a quick toss.

2. Pour beaten eggs in, give it a good and gentle stir to ensure all whitebaits & prawns sticked with the eggs. A dash of pepper on it

3. Under medium heat, pan fry it about 2 mins on each side. Off the heat, sprinkle with spring onions & wala! Another quick dish!

Max loves this to the max! He ate almost all of them.
Now lets take a close look at the baby whitebaits. It’s beautiful isn’t it?

This is another rush hour dish that you could try at home. It’s really easy. Even Max can do it 🙂

TeowChew Style Steamed Pomfret (潮州式清蒸鲳鱼)

I’m not a TeowChew obviously. But I do steam my fish in this way when I saw a nice Pomfret at the market. I just simply love the sour and salty taste that is so appetizing. A week ago, my bestie Ginnie asking me for TeowChew Style Steamed Fish recipe. I didn’t give her all the details. Since I’m steaming my pomfret. Might as well I just blog about it.

Living in Singapore, I believe everybody had this before. It’s one of the common style of steaming fish here.  That is why, I don’t think I need to introduce more about it, and I shall cut the crap here and start cooking…


  • A medium sized Pomfret. Scaled, cleaned. I used Silvery Pomfret (银鲳鱼) here, about 500g. People usually use White Pomfret (白鲳鱼). But there’s no rules here. You could use Seabass (石甲/金目鲈) or Grouper (石斑鱼) too. It’s individual.
  • 20g of salted Vegetable
  • 1 red chilli, julienned
  • 1 clove garlic, minced
  • a big thumb sized ginger (1 portion minced, 1 portion julienned, 1 portion sliced)
  • 2 stalks of spring onion (1 stalk cut into 1.5 inch length, 1 stalk cut into 5 inch length)
  • a piece of soft bean curd
  • 20g pork belly. But I forgotten to add them in. Darn!
  • 2 pieces of canned water plum
  • 1 tomato – cut into wedges
  • 1tsp light soy sauce
  • 1 tsp salt
  • half tsp sugar
  • 2tsp fish sauce (optional)
  • about half cups of water or more. Gauge it yourself.

Long list of ingredient eh? But it taste yummy. I assure you.

1. Prepare all the necessary vegetables, and do all the cutting work. Refer to above picture, and you should know what to do.

2. Clean the fish, place a spring onion on a plate, line with 3 slices of ginger. Place the fish on top. Refer to this picture, this is the estimated length of your spring onion to be lined beneath the fish, and also 3 slices of ginger.

3. Place all the big chunk ingredients on the plate, combine all the seasoning, minced ginger, minced garlic & etc etc. Pour it over the fish. Add some water to cover 1/3 of the ingredients. If you want your steamed fish to be more soupy, add more water. Just eyeball it yourself.

4. Steam the fish over high heat for 8 minutes (based on 500g fish). Remove from heat, sprinkle with shredded spring onions and serve hot.

The picture of this steamed fish is really !@#$%^&$#@!!! I really hate the dim light in my house!!! If you were to prepare this dish at home, you have to make sure that you cook a pot of good quality steamed white rice. This dish goes very very well with a bowl of hot steamed white rice. It’s so comforting.

Give it a try! I’m sure your family will love this 🙂

Quick Meal : Pan-Fried Saba Fish & Stir-Fried Linguine with Mixed Vegetables

It’s Friday evening. Stay up at work quite late. I managed to reach home at 7.15pm. Wanted to take a break and skip cooking tonight and eat out. But Max text me that he’s coming home for dinner. So? He expect a dinner! Gosh! I left with 30mins!

I open the fridge, and I dig out whatever I have… and I started brainstorming…

Frozen Saba! This is Max all time favorite. Got it from Giant S$8.20 for 2 pack (Promo) last weekend. This is indeed comes in handy whenever I wanna cook a quick meal.

It had been a loooooog time I never buy frozen Saba to keep stock. The reason? Because whenever I pay frying Saba, the whole house will smell sooooooo fishy, and the smell just doesn’t go away for the whole damn night! No matter how much air-freshener I spray, how I use fan to “blow” away the fishy smell also no use. But kinda no choice sometimes. Max love to eat this. So, it’s really a love-and-hate thingy. But that is BEFORE i purchase HappyCall Pan lah. It’s different now. Hahas…

Ever since I bought HappyCall Pan, my phobia of pan-frying fish is gone. The moment when Max saw me buying Saba Fish, he’s mad happy and kept asking me when will I be cooking it for him. Urgh! Ignore him anyway…

Come back to the fish. There’s no recipe for pan-frying Saba Fish. Yes! You hear me! There’s NO RECIPE at all! This is extremely easy. Even a kid can do that.

Method (Pan-Fried Saba Fish)

  1. Take the Saba Fish out of the freezer, wash the fish fillet. Pat dry using kitchen towel.
  2. A tablespoon of oil. Fish fillet on the pan straightaway. Yes! You can skip the long-waiting thawing process. Trust me, it works. Look at the thickness of Saba Fillet itself, and you will know why I say it works.
  3. In a medium heat, pan-fry it with your lid covered. If you have HappyCall Pan at home. Your work will be much easier! And the fishy smell in your house is much much much lesser.

Normally frozen fishes are soaked in brine water before they’re packed and freeze. So, it has a mild salty taste. Marinating is not necessary. Unless you don’t like it plain, you may want to baste it with some shop-bought Teriyaki sauce to add more flavor to the fish. I like my fish plain tho. It’s up to you.
While the fish is cooking…. At another stove, a large saucepan, I boiled some water, throw a handful of Linguine and let it cook.

And then.. I turn to the fridge and start digging out whatever veggies I have. I always did that. Sometimes, when I wanna cook a quick meal, I don’t really have a recipe to follow. I just cook based on what I have, what is left-over, which veggies can’t keep any longer and need to be consumed fast & bla bla bla…

Ahhh…See what I get in my fridge today? Beautiful!

With these, I shall cook stir fry Linguine with Mixed Vegetables! Asian Style! (The easiest way… hehe!)

Ingredients (Serves 2 hungry people)

  • 100grams of Linguine. Make it 120grams if you are feeding a hungry man.
  • 1/4 stick of carrot. Julienned.
  • 2 shitake mushroom, sliced.
  • 1/2 Lettuce, Julienned
  • a stalk of spring onions
  • 2 cloves of garlic, skinned, chopped.
  • 2 tablespoons of olive oil / cooking oil
  • 5 – 6 tablespoons of good quality soy sauce
  • a splash of white wine (if you have it at home)
  • salt & pepper to taste

Don’t stress yourself. No need to follow whatever veggies I use. Just relax & be flexible.

Method (Stir Fried Linguine)

  1. In a saucepan, boil water, cook Linguine (you can use Spaghetti or Angel Hair or Fettuccine. It’s your choice)
  2. Strain Linguine, set aside. Keep the starchy water that you used to cook Linguine. It will be useful later.
  3. In a saucepan, 2 tablespoon olive oil, lightly fry the chopped garlic till fragrant, add in julienned carrot & mushroom. Give it a quick toss.
  4. Add in Linguine, Lettuce, spring onions, soy sauce, salt, pepper. Toss. Add abit of the starchy water along the way, to give the noodles more moisture. Give a splash of white wine and give it a quick toss before you turn off the heat.

And… Wala!

Oh yes! The pan-fried saba fillet is ready too!

All done in less than 30minutes! And the 30minutes includes spending time shooting these photos. So, in total, i think i only spent 20 to 25minutes to prepare this meal. Haha!

The Saba fish looks charred? Yes. It looks abit charred on the picture. But the actual thing? Crisp on the outside, and juicy on the inside.

There’s nothing special about my stir fried noodles. It’s really a plain ordinary pan-fried noodles that everybody can easily do better. And the part that I wanna highlight is that… I’m really using whatever I have in the fridge. Save the time & hassle. But I do serve Max a complete meal here. Noodles, varieties of veggies, and fish.

I hope this could give you abit of idea if you wanna cook a quick meal if you fought your way thru the rush hour try to make a meal for your loved ones. Now, who say cooking is a fuss? 😀