Salmon Recipe – Honey Garlic

During this circuit breaker period in Singapore, many of us are trying our hand to do some home-cooked food for the family. And, I am trying to improve my cooking skill too. There is a lot of recipes being shared by people since I joined the home-cooked Facebook group. Previously, I shared how I prepared the Thai Pad Woonsen.

Western Style

This blog shares how I prepared the honey garlic salmon. It is an easy recipe, and the ingredients are easy to get. Most importantly, it takes 15 minutes to make a salmon ready for dinner. Please refer below reference link for the recipe.


You can buy the salmon fillet from the supermarkets or wet markets, and cut them into two or three portions depending on the size of the salmon. Next, I prepared the sauce that consisted of the following:

  • 2 tablespoons of honey.
  • 1 1/2 tablespoons of apple cider vinegar.
  • 1 tablespoon of olive oil.
  • a pinch of salt and some pepper.
  • 1 tablespoon of warm water.
  • 3 garlic cloves, finely chopped.

I mixed all the above in a saucer, and chopped some spring onion, to replace the parsley. For the salmon, I marinated it for about 30 minutes with salt and pepper. The salt and pepper are the basic ingredients to marinate salmon. If you like a flavourful salmon, you can add other spices before start pan-frying it.

Start Cooking

Heat up the pan on high-heat and add some oil on the pan to pan-fry the salmon. Always wonder, which side I should put first. The answer is skin side down first. Let it pan-fry for about a minute, you can slowly see it turning its colour. After a minute, I turned the salmon over and cooked for another minute. And, again I turned the salmon over after both sides cooked.

Next, I added the garlic together with the honey mixture, saute until garlic until the brownish colour, and the honey mixture turned thicker. It took me for about 10 minutes to complete the cooking under medium-high heat. After that, I off the fire and added some spring onions on top of the salmon, Served it on the plate while it is still hot.

My verdict

I liked the thickened honey garlic sauce and the burned garlic. Although I did not follow precisely the recipe to add the lemon into the pan while sauteing, the taste was just right to my tastebud, and the salmon was evenly cooked. It is a simple and delicious recipe that everyone can follow. Please try it yourself with the recipe below.


Pad Woonsen (Thai Fried Glass Noodle)

During this circuit breaker period in Singapore, many of us are trying our hand to do some home-cooked food for the family. And, I am trying to improve my cooking skill too. There is a lot of recipes being shared by people since I joined the home-cooked Facebook group.

Thai cuisine

In this article, I am sharing my experience cooking the Thai food called Pad Woonsen, a Thai fried glass noodle. I followed the recipe from Marion’s Kitchen, refer below for the recipe’s link. She is one of my favourite chefs.


I used the chicken meat, cut into small cubes, and marinated it with salt and pepper. I would recommend marinating the meat for at least 30 minutes before cooking. Then, I sliced an onion, shredded a carrot, and chopped some garlic cloves. Also, I prepared an egg and some spring onions that use for garnishing. On the other hand, I soaked a bunch of glass noodle into warm-hot water, not boiling water for about 8 to 10 minutes until it tendered. Drain the water and set it aside for cooking later. Before I started cooking, I made the stir-fry sauce which consisted of some oyster sauce, 2 tablespoons (tbsp) of fish sauce (* essential ingredient) and a bit of dark soy sauce (the thicker type of soy sauce). You may want to adjust the among of oyster sauce based on your tastebud. Now, we are ready for cooking.

Start Cooking

It started with stir-frying the garlic and onions for about a minute until it was fragrant. Then, I added the marinated chicken meat and stir-fried together with onions and garlic for another few minutes, until the chicken meat well-cooked. I like cooking the garlic along with the chicken meat because I want the chicken meat absorbs the garlic’s aroma while cooking. Next ingredient was putting in the carrots to stir-fry before adding the egg into the middle of the pan. As per suggested, I spread the egg out and allowed them to set before breaking them up and tossing them thoroughly with the rest of the ingredients. Lastly, I added the glass noodle and the sauce, stirred until well mixed. You can cut the glass noodle into the small threads before putting it into the pan because it is easier to toss them together. You can further adjust the taste by adding some salt, pepper or sugar.

Before off the fire, I garnished the glass noodle with some chopped spring onions. For this spring onions, I cut them into about 3 centimetres long. I got a colourful pad woonsen served hot in my bowl.

My verdict

The overall taste of the glass noodle was good, I controlled the saltiness level of the stir-frying sauce that consisted of the fish sauce and oyster sauce. You can try to follow this recipe below.


White Radish, Carrot and Chicken Soup

I bought a big white radish and a packet of carrots to cook with the chicken bones. The white radish has plenty of health benefits:

  • Boost immunity – Radish is chock full of dietary fibre, which helps with digestion issues.
  • Help the skin – They also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne and rashes.
  • Aids digestion – Chock full of vitamin A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost.
  • Regulate blood pressure – Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body.

During this COVID-19 period, I buy the white radish and carrots quite often to boil soup. For Chinese, this an ordinary soup that every Chinese family cook at home. It is my favourite soup too.

I used the chicken bone as the soup based, and it is nutritious too. The chicken bone helps protect the joints, reduce inflammation and heal the gut. Also, it helps fight osteoarthritis and may aid sleep.

There are plenty of recipes that you can find online. I used the rice cooker to cook the soup by cutting the white radish and carrot into a smaller size. Together with the chicken bone, I put all the ingredients into the rice pot and add the chicken bone broth to cook for 1.5 hours to 2 hours using the slow cook function.

About 30 minutes before I turn off the fire, I add some chicken meat and goji berries into the soup. You can add the red dates if you want too and serve the soup while still hot.


Chong Qing Grilled Fish

It is located at Mosque Street, Chinatown, it is the same restaurant as the Bugis branch at Liang Seah Street. There was no queue on the day I visited the restaurant with two other friends. I made a reservation before that, and we got our table after 10 minutes of waiting. They provide some drinks at the entrance of the restaurant for waiting customers.

Grilled Fish with Mild Spiciness

We ordered a mild-level of spiciness for the grilled seabass with a few additional ingredients such as lotus root, enoki mushrooms, etc. Out of my expectation, the ingredients were added into the pot when it was being served. It would be better if they could serve the side dishes separately and allow us to add into the grilled pot as and when we like to avoid the ingredients over-cooked.

Stir-fried Clams

The stir-fried spicy clams are quite delicious and the level of spiciness kicked in well. The sauce went well with the white rice I ordered. The amount of clams is generous too.

Stir-fried Frog Meat

It was a disappointment to order this stir-fried either frog meat because it did not taste as good. It was plain spicy without any tastes and it was oily. It seemed like a malaxiangguo with two or three ingredients stir-fried together.

All the dished that we ordered are mild spiciness, but ate them at the same time made us felt the level of spiciness has increased to hot spiciness. And, that made me wanted to order a drink from their menu to ease the spiciness and the saltiness after eating the food.


I could not remember clearly what drink did I ordered. It could be a concoction of the Yakult with something else and tasted quite nice.

Address: 18 Mosque St, #01-01, Singapore 059498.

Breakthrough Cafe

It is located at the People Park Centre, opposite the Chinatown Point. It is easily accessible and located as it is facing the side of the Singapore State Court. It opens in the morning for dim sum as breakfast and serves lunches before it closes around 4pm, according to my colleague.

Four of us walked to this restaurant for lunch and we decided to share the dishes together.

We tried the pig trotters, it is not my favourite at all especially the amount of fat on top of the meat. So, I take half of the egg soaked in the vinegar. This sauce is rich in collagen and said to be protein-rich and helps with muscle strengthening and repair. No doubt it is one of the warm to your heart dishes.

My favourite is the sesame oil chicken topped with shredded fried gingers. According to two of my colleagues, they said to make these shredded fried gingers need a lot of effort and time to prepare and cook. The sauce is nice to mix with rice and the amount of meat inside this little claypot is generous enough for us to share.

The sesame oil chicken always sells fast and it would be good if you can be there early for lunch to avoid this dish being sold out.

The less promising dish is the curry fish with assorted vegetables. The sauce is a little diluted. All of us agreed that this curry needs more santan (coconut milk) to make them taste richer and the sauce thicker. They wish to make more pineapples too. However, the portion looks generous and a lot of vegetables.

My colleague recommends us to try the egg tarts as well. It is a Hong Kong style egg tart which sells like a hot cake.

Address: 101A Upper Cross Street, #01-02A-C, People’s Park Centre, 058358 Singapore.


The Nasi Lemak Pizza, a locally inspired, nasi lemak favor pizza. You can try this pizza at DePizza, which situated next to the Singapore River at Raffles Place. The restaurant is on the second floor facing the Singapore River.

The pizza comes with sambal paste as the sauce base of the thin crust pizza. So, it is a little bit spicy for some of the people. It topples with cucumber slices, some chicken meat, slices of an egg, and some anchovies.

According to a food blogger, the homemade sambal sauce was impressive, that is quite okay. The blogger mentions that “the fragrance of the pandan and coconut cream was also strong enough to cut through the denser cheese.” I did not entirely agree with it because I did not get the taste of having some coconut cream together with sambal paste. (Reference:

I am not sure whether the cheese has overtaken the pandan and coconut cream smell. Besides that, the waiter took very long to serve us the Nasi Lemak Pizza. I think they need to improve their services a lot.

We ordered the mushroom-based pizza that is most likely is a vegetarian Additional order is the truffle fries. The texture of the fries is quite hard, maybe it deep-fried too long. It did not taste good, and it was such a waste with truffle on top of the fries. Maybe, if you can find a pizza crust from the supermarket, you can do it yourself at home.

This experience made me recall the days when I was in Tasmania, where I bought the pizza dough and made my pizza. If I can find the thin pizza crust from the supermarket, I am sure I can try to make a pizza with my oven. It is because the ingredients used to make these pizza seem to be simple, just like the mushrooms pizza below. I quite like this pizza as compared to the Nasi Lemak pizza.

Address: 35A Boat Quay, Singapore 049824

Three Buns

After the first failed attempt to visit and try their burgers, finally, I made it earlier this month. Together with four other friends, we hit the place for dinner on a Friday night. The restaurant locates at the Robertson Quay, strategically situated near the Alkaff Bridge.

I did try to take a picture of the restaurant from the playground side; unfortunately, it blurred, and I decided not to upload it here. The ambiance at that evening was pretty cool when the wind blew. And that, I decided to have some iced drink to match the feel.

I ordered the Kool Herc Burger. According to the website, they use the Black Angus beef patty. The patty cooked at medium doneness and added with some unique sauces. Their sauces names are quite hard to pronounce (I did not know what the ingredients are). They added the cheese and pickles to complement the overall taste of the burger fully.

Three Buns’ food offerings reflect Chef Adam’s talent, love of high-quality meats and sauces, and years of research perfecting the perfect burger.

We ordered a side dish called the Naughty Fries. It tasted like hot chilli and a special touch of bawang goreng (fried shallots). There were some other ingredients and sauces that I did not know what it is. Overall, the taste was good.

Address: 60 Robertson Quay, Singapore 238252.