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Spring Tomorrow
Food. Cooking. Travel.

Fish & Seafood

Pandan Seafood Patties Recipe

I was quite amused by what I came out with this time when my initial plan was to do a seafood version of Thai-style pandan chicken. I would say this Pandan Seafood Patties Recipe was greatly inspired by not just the pandan chicken but Asian-style otah and Western-style seafood cakes too. If possible, use fresh […]

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Seafood Hor Fun Recipe 海鲜河粉

Was doing my weekly grocery shopping at NTUC Fairprice and I came across this housebrand Sar Hor Fun (沙河粉) which I hadn’t cooked with before so I bought one packet to try out. This is different from the usual fresh ones that I buy from the market because this hor fun comes in dried form […]

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Thai Style Hot and Sour Curry Recipe

I don’t remember eating a hot & sour curry in Thailand or any Thai restaurant before so when I saw this Maepranom Brand’s Hot and Sour Curry Paste, I just had to grab one to try. This hot and sour curry tasted pretty unique because the spice paste contained shrimp paste so overall, it was […]

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Stir Fried Razor Clams & Leeks with XO Sauce Recipe

Last week, I shared a Stir Fried Scallops with XO Sauce Recipe in which I had also recommended Heng’s brand of XO sauce which I bought off Qoo10. Using the same XO sauce, I made another stir fry dish this time with razor clams and leeks. With a good XO sauce, everything can be made […]

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Steamed Abalone Recipe

I’m sure many of you in Singapore would have eaten canned abalone before especially during Chinese New Year period when Chinese restaurants would serve yu sheng with it or at Chinese wedding banquets too. But have you tried whole abalones with shell on yet? I hadn’t previously so when I came across this Abalone with […]

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Stir Fried Scallops with XO Sauce Recipe

I love XO sauce on its own; it’s so flavoursome & moreish, I can just eat a big bowl of rice with it. It also makes a fantastic complement to stir fries especially seafood ones because XO sauce itself contains dried scallops & dried shrimps, hence it’s slightly on the fishy side. Normally, I would […]

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