Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

Check out the step-by-step recipe here on YouTube:

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10 mins

Serves 3

Ingredients
350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped

2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

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Recipe: Stir fried lamb with capsicum

We love lamb but it's not something we cook regularly at home. And when we do, it's usually roast lamb, grilled lamb chops, lamb stew or rogan josh. While at the grocers last weekend, there wasn't much option at the meat department, so I grabbed two packs of boneless lamb loin. This is what I rustled up in the kitchen - a quick and easy stir fry dish - stir fried lamb with capsicum.

The lamb is thinly sliced and then marinated with light soy sauce and sesame oil. Then, it's high heat cooking - first the capsicums (you can use green, red, yellow peppers as you please) and then the lamb, finished with the smooth, velvelty sauce. Lovely with a big bowl of boiled white rice! ;)

Stir fried lamb with capsicum
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4


Ingredients
300g lamb loin, thinly sliced
2 tsp light soy sauce
1 tsp sesame oil
2 cloves garlic, finely chopped
2 thin slices of ginger, julienned
1 green capsicum, cut into squares
1 spring onion, cut into 2" lengths
2 tbsp cooking oil

For the sauce
1/2 cup water
1 1/2 tbsp oyster sauce
1 tsp light soy sauce
2 tsp rice or ginger wine
1/2 tsp caster sugar
1 tsp cornflour
1/8 tsp ground black pepper


1. Place lamb in a bowl and marinate with light soy sauce and sesame oil for 15-20 minutes.

2. In another bowl, combine ingredients for sauce and mix well. Set aside.

3. In a wok, heat 1 tbsp of oil over high heat. Add garlic, ginger and capsicum and stir fry for 2 minutes, then add the spring onion and stir fry for a further minute. Transfer to a plate.

4. Reheat wok with 1 tbsp of oil and stir fry the lamb, about 3-4 minutes. Add the sauce (from Step 2) and allow to simmer for a further 1-2 minutes, until sauce is velvety and has thickened slightly. Add the cooked capsicum mixture and stir fry to combine.

5. Serve with rice.

Stir fried lamb with capsicum

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Recipe: Beef in Black Bean Sauce

How's everyone doing at home? We've been good - stayed home, played board games, watched TV and movies, and enjoyed lots of homecooked meals.

One of the dishes we made earlier this week is this Beef in Black Bean Sauce. I actually first ate this dish in the UK, when I used to work in a Chinese takeaway and the lady boss would cook this for me to take home with me.

To make this dish, you will need salted black soy beans which you can find easily in the supermarkets in jars. I used rump steak, which is fairly tender and flavorful - slice it thinly so it cooks quickly in the hot wok. The beef is first marinated, and then stir fried along with green pepper and onions. For those who do not eat beef, you may also substitute with chicken breast.

Stay positive guys and happy cooking!

Beef in black bean sauce
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking times: 10 minutes
Serves 4


Ingredients
350g rump steak, sliced thinly
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 tbsp light soy sauce
1 tbsp ginger wine or rice wine
1 green pepper / capsicum, cut into squares
3 spring onions
1 tbsp salted black soy beans
1/4 cup water
1/2 tbsp cornflour
1/2 tsp chicken stock granules

1. Marinate beef with light soy sauce and 1/2 tbsp ginger wine for about 15 minutes.

2. In a wok, heat oil over high heat. Once oil is hot, add the garlic and saute for 1- 1/2 minutes until lightly golden. Add the marinated beef and stir fry over high heat for 1 1/2 minutes. Add the green pepper, salted black soy beans, 1/2 tbsp ginger wine and chicken stock granules.

3. In a small bowl, mix the water with cornflour. Add the mixture to the beef and then cook for a further 3-4 minutes, until sauce has thickened. Taste and season with salt if necessary.

4. Add the spring onions and stir fry for another minute. Serve immediately with rice.

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Recipe: Stir fried Pork with Kimchi (Jaeyook Bokkeum)

Since we had a new batch of homemade kimchi, I decided to try cooking a new dish for the family to try. Stir fried kimchi pork is also known as jaeyook bokkeum (the Korean version) or buta kimchi (the Japanese version).. however I did not follow any recipes in particular, and made it to my taste.

As you can see, my version is super easy. I used pork loin as the meat is tender and does not require much cooking. It is first marinated with sesame oil and ginger wine, then stir fried along with kimchi as well as some kimchi juice. If you prefer your pork spicier, feel free to add gochugaru (Korean red pepper flakes), however I omitted this as I'm feeding it to the kids too.

To my surprise, both the kids loved this! Especially Daniel, who asked me to make this again for him. No problems son, mummy loves it too!

Check out the recipe video on YouTube

Stir fried pork with kimchi
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 9-10 minutes
Serves 4

Ingredients
300g pork loin, sliced thinly
1 tsp sesame oil
1 tsp ginger wine
2 tbsp cooking oil
4-5 cloves garlic, finely chopped
1 small onion, thinly sliced
2 cups kimchi, cut into small pieces
2-3 tbsp kimchi juice
1-2 tbsp fish sauce

1. Marinate the pork with sesame oil and ginger wine for 5 minutes.

2. In a wok, heat oil over medium high heat. Add the garlic and onion and saute for about 2 minutes, until onions have softened.

3. Add the marinated pork and saute for 4-5 minutes, until cooked through.

4. Add kimchi and mix well. Then, add some kimchi juice and season with fish sauce. Taste and add some gochugaru if you prefer it to be spicier.

5. Serve hot with rice.

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Recipe: Stir fried beef with oyster sauce and spring onions

When we were growing up, our parents took us to Tc Keong in Seremban on a weekly basis as it is our favorite 大炒 dai chow restaurant. A must-order for us here is the stir fried beef with oyster sauce and spring onions. Even our kids who frequent this place with my parents whenever they're visiting, love it ;)

We rarely go down to Seremban nowadays, so I thought to myself "I must learn to recreate this at home".

I used striploin, which is a pretty tender cut. However I'm sure the Chinese restaurants use a lesser quality cut but the key is to slice the beef very thinly. We usually buy a big amount of beef and freeze most of them; I find that it is easiest to thinly slice beef when it is semi-defrosted.

Since I used a good quality beef (steak), I did not fully cook my beef (left it around medium to medium well). The beef is seasoned with oyster sauce and then spring onion is added 30 seconds before the end of cooking time.

So whenever I cook a new dish at home, I feel anxious whether my family likes it, so I asked them "is this as good as TC Keong's?". To my delight, Hubby said that it tasted even better (the beef is so tender, he says) and best of all was the reaction from Baby D, who reached out a couple of times to help himself to more beef. Such an easy dish to cook, with highly satisfying results. :)

Stir fried beef with oyster sauce and spring onions
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 7-10 minutes
Serves 3-4

Ingredients
300g striploin beef
3 cloves garlic, finely chopped
10 thin slices of old ginger
1 tbsp cooking oil
1 tsp ginger wine
1 tsp light soy sauce
A dash of white pepper
2 tbsp oyster sauce
Freshly ground black pepper
3-4 stalks spring onions, cut into 2 inch lengths

1. Slice the beef very thinly. Marinate with the ginger wine, light soy sauce and white pepper for about 5 minutes.

2. Heat oil in wok over medium high heat. Add the garlic and ginger, and saute for 1-2 minutes, until lightly golden.

3. Add the marinated beef and stir fry for 2-3 minutes. If you are using good quality beef, it is ok to serve the beef medium (with a little pink left in the centre).

4. Season with oyster sauce and a sprinkling of black pepper. Add spring onions and saute for about 30 seconds. Serve with rice.

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Recipe: Stir Fried Pork with Chinese Mushrooms

Chinese stir fries are great when you're having a busy week. When the kids come back from school, we want to be able to cook something quick and easy and serve it within 30 minutes. 

Stir fried pork with Chinese mushrooms

I like this dish for its simplicity, yet it tastes really good. Marinating the pork in some corn starch will make the pork taste more tender. I always make sure we put in lots of mushrooms cos the kids love them.

Stir fried pork with Chinese mushrooms
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Serves 4

Ingredients
350g lean pork, thinly sliced
40g mushrooms, rehydrated and stalks removed
1 inch ginger, thinly sliced
2 cloves garlic, finely chopped
2 tbsp cooking oil
2 stalks spring onion
1/2 carrot, thinly sliced
1 tsp light soy sauce
1 tsp corn starch (corn flour)
Salt or 1 tsp chicken stock granules
2-3 spring onions, cut into 3cm lengths
1 tsp ginger wine (optional)

1. Place pork in a bowl, and add the light soy sauce and corn starch. Using your hands, mix well. Marinate for 5-10 minutes.

2. In a wok, heat the oil over high heat, then add garlic and ginger and cook for 1 1/2 to 2 minutes until the garlic is golden brown and fragrant. Then add the pork, carrot and mushrooms and stir fry for about 4-5 minutes, until pork is cooked.  Season with salt or chicken stock granules and ginger wine (if using). Then, add the spring onions and cook for further 30 seconds. Serve immediately with rice.

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Recipe: Stir Fried Minced Pork with Thai Basil (Pad Horapa Moo)

Hello everyone! Sorry for the lack of updates as we were away on a family staycation last weekend :)

This Thai dish, pad horapa moo (minced pork with Thai basil) is perfect for busy weeknights. My kind of fast food, as it takes under 20 minutes to prepare and cook, and it's very delicious!

In Thailand, they usually use krapow, also known as holy basil. I didn't have that, so I substituted with horapa (Thai basil). The minced pork is cooked until golden, then seasoned with fish sauce, brown sugar and oyster sauce. We love Thai basil (and we have an abundance of it growing in our garden), so we added about  1 1/2 cups of it. This dish is usually served with white rice and a fried egg on top. To keep it authentic, we did just that :)

We absolutely love the taste of this dish - the minced pork was very flavorful and slightly spicy. Of course, you can adjust the spiciness level by adding or reducing the amount of chillies used. We used about 4 since we were serving this to the kids as well.

What do you usually cook on a busy weeknight or do you opt to eat out? :)

Stir fried minced pork with Thai Basil (Pad Horapa Moo)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 11-13 minutes
Serves 3-4


Ingredients
350g minced pork
2 cloves garlic, minced
2-6 bird's eye chilli, deseeded and minced
1 onion, diced
2 tbsp cooking oil
1/3 cup water
1 tbsp fish sauce
1/8 tsp brown sugar
1 tbsp oyster sauce
1 1/2 cup Thai basil leaves, washed

Rice, for 4
4 fried eggs (see Step 4 in this recipe)

1. In a wok, heat oil over medium high heat. Once hot, add the garlic, chilli and onion and cook for 2 minutes, until the garlic is lightly golden and fragrant.

2. Add the minced pork and cook for about 5 minutes, until it is lightly golden and cooked through. Add water, fish sauce, brown sugar and oyster sauce and cook for another 1 1/2 - 2 minutes, until the sauce has slightly reduced. Taste seasoning. Finally, stir in the Thai basil leaves until slightly wilted.

3. Serve immediately with white rice and a fried egg.

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