Steam fish in shredded ginger and garlic oil

This recipe copied is from instagrammer "foongfamilyflat".

Trial 

Sauce mix ingredients used - 

2/3 T sesame oil, 2T soy sauce, 2T water, 2T sugar

Using frozen grouper slices from brand "seaco". Follow her steps, no fishy smell or taste. Son say tastes like restaurant cooking. Daddy and mummy finds it too sweet. Try to reduce sugar next time. 

Original recipe below :-

Fish -

• I used prepped frozen grouper fillets (any white fish will work, don't use oily fish like salmon or mackerel).
• Steam with white part of spring onions and ginger slices for 8 to 10 mins, or until cooked.
• Throw away fishy liquid and scallions and ginger.

Ginger and garlic oil - 

• Slice ginger and mince garlic.
• Cook on medium heat until golden brown and set aside.

Sauce mixture - 

• 1 tbsp sesame oil
• 3 tbsp light soy sauce
• 3 tbsp water
• 3 tbsp sugar
• 0.5 tbsp oyster sauce

Steps - 

1. Lay white part of spring onions on plate. Place fish fillet on top. Place ginger slices on top of fish fillets. Steam for 8 to 10mins. Pour away fishy water and throw away ginger and spring onions when fish is done.
2. While fish is steaming, prepare ginger garlic oil and the sauce mix. 
3. Stirfry ginger slices and mince garlic with on medium heat and set aside.
4. Mix the ingredients for sauce mix together.
5. Using same pan, heat up the sauce mix on medium heat till it bubbles. You can add more spring onion and cut chilli at this point. 
6. Remember to pour away the fishy water, ginger slices and spring onion. Scattered ginger and garlic on fish. Pour the sauce over the fish. Serve.

Airfry Char Siew

 This recipe is from Easy & Simple Air Fryer Char Siu (Chinese BBQ Pork) - Christie at Home .  

Trial - 4th May 2026 (approx 270g hind leg meat)

* reduce the marinate to half

Hoisin sauce 15g

Brown sugar 15g

soy sauce 20g

honey 10g

shaoxing wine 10g (forgotten)

Trial - 26 Feb 2026 (Usually doing 280g pork, either hind leg meat or shoulder)

* tweak recipe to do without fermented bead curd

Hoisin sauce 30g

Brown sugar 30g

soy sauce 40g

honey 20g

shaoxing wine 10g

My result : 

Usually too much sauce left. Can try reduce marinate since I use the marinate to cook into dipping sauce. Not first time doing. Family likes.

Original recipe below :-

Ingredients
453 g pork butt aka pork shoulder (or any cut with fat marbling through it)
2 tsp vegetable oil or any neutral oil for spraying air fryer basket

Marinade
80 ml red fermented bean curd
60 ml hoisin sauce
55 g brown sugar
80 ml regular soy sauce
30 ml honey
30 ml Shaoxing wine or sub with Dry Sherry
4 g Chinese five spice

Basting Glaze
45 ml Honey
30 ml hoisin sauce
30 ml red fermented bean curd

Instructions
 

1. Pat dry your pork butt with paper towels. Slice pork butt into two long equal pieces with enough fat marbling through each piece. Approximate dimensions: 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters.
2. In a medium size bowl, combine Marinade ingredients and mix until smooth. You may need a fork to mash the fermented red bean curd.
3. Place both pieces of pork in a Ziploc bag or large bowl. Pour marinade over the pork and ensuring most of pork is covered by the marinade. If you're using a Ziplock bag, squeeze out any air pockets. If you're using a large bowl, cover with a lid or plastic wrap. Marinate for at least 6 hours or overnight in the fridge.
4. In a small bowl, combine Basting Glaze and mix well until smooth.
5. Lightly spray vegetable oil or any neutral oil into air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.
6. Brush basting glaze on top of each pork piece and along the sides. Air fry for 16 minutes in total at 400 F, flipping over and basting at every 4-minute mark. Until you reach an internal temperature of 145 F or until juices run clear. If you'd like it more charred, air fry for another 2 minutes but no more than that.
7. Remove the pork from air fryer basket and place on cutting board. Let this sit for 10 minutes before cutting to keep in the juices.
8. Slice on a bias into 0.5 - 0.75 cm thick pieces. Enjoy!

Fudgy Chocolate Brownie (by FB user Junita Ee)

This brownie recipe is share by user Junita Ee - Ng in Facebook group "Our Journey in baking & cooking for our family" on 25 May 2020. Please see original recipe below my own tweaks for my family

Note : To adapt a recipe of 7 x 7 inch pan to 8 x 8 inch pan , use 1.2x of the recipe. Thus I adapted the original recipe to below for my 8 x 8 inch pan

1st trial - 27th April 2026 

8 inch square aluminium tray , 180dc , done at 30mins

(A)
240g dark chocolate couverture buttons
130g unsalted butter
2/3 tsp coffee granules mixed with 2/3 tbsp hot water

(B)
60g caster sugar
130g brown sugar
4 eggs (approx 55g with shell) (room temp)
1/4 tsp salt
1 tsp vanilla extract (omitted) 

(C)
1/2 cup AP flour (sifted) - 85g
1/4 cup unsweetened cocoa powder (sifted) - 30g

My result :

Cake tester is clean when tested at 30mins. Surface of brownie not flat but slightly "dome", ie lower at the 4 sides than centre of brownie. Does spreading the batter flat helps? 

There is a thin flaky layer but layer is not shiny. Sweetness just right. Family likes. Very yummy.


Original Recipe (and her brownie photos) below :- 

Fudgy Chocolate Brownies

(A)
200g dark chocolate (can use semi sweet dark chocolate too)
115g unsalted butter
1/2 tsp coffee granules mixed with 1/2 tbsp hot water

(B)
50g caster sugar
110g brown sugar
3 large eggs (room temp)
1/4 tsp salt
1 tsp vanilla extract

(C)
1/2 cup AP flour (sifted) - 71g
1/4 cup unsweetened cocoa powder (sifted) - 25g

Steps:

1. Using double boil method, melt dark chocolate and butter till melted. Add coffee granule mixture and give a quick mix. Set aside and let it cool.
2. In another bowl, mix both sugar and eggs. Add one egg at a time and mix using hand whisk and go in ONE direction only. Your end result should be smooth and runny texture.
3. Add salt and vanilla extract into mixture.
4. Add (B) into (A) and mix till everything is combined. Batter starts to thicken.
5. Add (C) into batter. Split to 2 divisions so it is easier to incorporate everything. Using hand whisk again, fold and gently mix till no more lumps of flour are at sight.
6. Now use a spatula and scrape the sides to ensure no more flour bits. Your batter may look like there is air bubbles in the mixture. That's ok. You are on the right track.
7. Use 7x7 square inch pan. Line all 4 corners. Don't be lazy like me; I only line 2 sides. Gently pour batter into square pan. Give a few taps on the counter top to release air bubbles.
8. Bake at 170c for 30 mins, 2nd lowest rack. Top & bottom heat. Check with bamboo skewer or cake tester stick after 30 mins. It is done when your skewer comes out clean with no chocolate bits sticking to it.
9. Let brownies sit in the baking pan for 5-10 mins before transferring to wire rack to cool.

Note:
PLEASE do not skip the coffee granule mixture. This is the key ingredient to enhance your brownies and give a more robust flavour. Use good quality coffee granule. I am using UCC 118 Strong Coffee granules.
To cut your brownies, dip knife in hot water, wipe the water away and cut to desired size. You need to repeat this process each time or your cuts will look messy. Please cut once brownies are 80-90% cooled down, not when it is hot. Chocolate is runny at high temperature so please resist from cutting when it is hot.
Store in air tight container once completely cool down. Can keep at room temperature for 3 days or up to 5 days in fridge. If you keep in fridge, remove 15 mins from fridge before serving.
Your brownies will crack (a few cracks here and there but not too much).
My version is less sweet. Sweetness is very subjective so if you prefer yours to be sweeter, you can use 60g white, 120g brown. I like mine to be more chocolatey and not being slapped left and right by overly sweet brownies.

 

Chocolate & Peanut Butter Swirl Brownies

Pressed for time to bake loti so I used my regular brownie recipe, bake and let it cool completely before adding melted dark chocolate and smooth peanut butter (both double boil in separate bowls till melted, peanut butter is smooth and runny texture). 

Add dollops of dark chocolate & peanut butter onto the surface of the cooled brownies. Using toothpick, do some swirls for the swirling effect. Send to fridge for it to set before slicing to smaller pieces 🙂

Brownie is using my regular recipe from here: https://www.facebook.com/groups/282395812142228/permalink/1110471006001367/

-The top dark chocolate ganache and peanut butter amount is to your liking. I recommend about 80g dark chocolate & 40g smooth peanut butter to coat a 7" square shaped brownies.