Angie on February 25th, 2009

If you are running out of ideas what to put between your sandwich besides the usual ham and cheese, try this!

Well, if you don’t eat sardines, just substitute them with tuna, it will work just fine.

I use microwave cooking for the sardine filling, so it’s really easy and something you can slap on if you are rushing for time.

Ingredients (Serves 2 adults):

  • 230 g canned sardines or tuna
  • 1 red onion, chopped
  • 1 teaspoon cooking oil
  • 1 tablespoon tomato sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chilli sauce (optional if you don’t like it spicy)
  • Ground pepper


Step 1:  I usually debone the sardines (although the bones can be eaten) and shred them with a fork into smaller pieces.  Set aside in a bowl.  If you hate the thought of it, just use canned tuna.  No bones to fret about.  LOL.

Step 2:  To cook the chopped onion, I place them in a microwave-safe bowl.  Add in a teaspoon of cooking oil and mix well with the onion bits.  Put it in the microwave oven and set it on HIGH cooking for 2 minutes.

Step 3:   Combine the sardine with the onion bits.  Add tomato sauce, chilli sauce, sugar and a dash of pepper.  Mix well.  Put it back in the microwave oven and cook it on HIGH setting for another 2 minutes.  Now the sardine filling is ready!

And look at this bread we just baked with a bread maker, doesn’t it look soft and fluffy?

If you are keen on the bread recipe, just let me know and I will post it separately.  For this sardine filling recipe, any type of bread will do.  I recommend wholemeal or wholegrain ones for their goodness.  You can also use croissants, pitas, baguettes, ciabattas, etc.

Step 4:  Now spread the sardine filling between two slices of bread.  This is how it looks when cut.  See the onion bits?

The reasons why I add onion to this recipe is to remove the “fishy” smell of sardines and to add some crunch to the filling.  Don’t worry about it tasting raw because after cooking in the microwave, it should be soft like you just saute-d it, but in a “lazy” way.  LOL.

Besides these sardine sandwiches, do add a side dish to your lunch box as well for a balanced meal.  A salad or slices of fruits will be a good choice.  And yes, this goes well with yogurt too!

Do you like to eat prawns?

Besides prawn fritters, prawn omelette, you can also make a prawn stir-fry for your lunchbox!  This is cooked in a blend of Asian sauces, and it has a slightly sweet taste which goes really well with the onions.

Ingredients (Serves 3 adults):

  • 10 medium prawns
  • 1 red onion, sliced
  • Cooking oil

Ingredients for Asian dark sauce:

  • 2 tablespoons oyster sauce
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/3 teaspoon pepper
  • 1/3 teaspoon salt
  • 3 tablespoons water


Step 1:  Wash the prawns, trim off the feelers and legs, but keep the shell intact.  Pat dry with a paper towel and set aside.

Step 2:  Put all the ingredients for the Asian dark sauce in a separate bowl.  Blend well.  It is easier to prepare this in advance.

Step 3:  Heat up a wok or pan with oil to fry the prawns.  When cooked, remove them and set aside on another paper towel to drain the oil.

Step 4:  Leave about 2 tablespoons of oil in the wok or pan for the stir-fry.  Add in onion slices.  Saute them till they are soft.

Step 5:  Transfer the prawns back in the wok or pan and add in the blended Asian dark sauce.  Stir-fry for 1-2 minutes till the sauces are absorbed and coated evenly on each prawn.  If you think the sauce is too thick, add in 1-2 tablespoons of water.  It’s now ready to serve.

I kept a portion for Hubby’s lunchbox.  How does it look?  Try it if you have the time!

Angie on February 11th, 2009

Alright, I may be a bit late for Yu Sheng (Lo Hei) now as Chinese New Year is officially over, LOL, but I finally got hold of my mum’s recipe.  Shall post it here so that you can have Yu Sheng anytime of the year.

Actually, it is like a fruit salad too if you notice!

Ingredients of our Fruit Yu Sheng (Serves about 10-12 adults):

  • 1/4 honeydew
  • 1/4 rockmelon
  • 2 chinese pears
  • 8-10 strawberries
  • 1 mango
  • 1/4 pomelo (or 1 orange)

Ingredients for sauce marinade and garnishing:

  • Juice from 1 lemon
  • 2 tablespoons lemon sauce
  • 2 tablespoons honey
  • A pack of Chinese shrimp crackers (or 1 cup of plain cornflakes)
  • 2 tablespoons sesame seeds, preferably toasted
  • 1/4 cup roasted peanuts, chopped finely


Step 1:  Peel and cut the fruits into thin strips about 3 inches long.  For pomelo (or orange), peel and divide them into smaller sacs.  Place each type of shredded fruit on a round shallow plate side by side to make a nice colorful platter.

Step 2:  Sprinkle the crackers, chopped peanuts and toasted sesame seeds on the fruits.

Step 3:  Mix lemon sauce, lemon juice and honey in a small bowl.  Taste.  If you like it sweeter, add more honey.

Step 4:  Drizzle this sauce marinade from Step 3 evenly over the platter.  This is how it should look (or close enough).

Before eating, just toss the ingredients evenly.

Basically this Yu Sheng recipe is made up of fruits, so you can add any type of fruits to the list, but I will advise choosing fruits that are not too soft yet sweet to make the dish taste better.

I hope you like it!

Angie on February 9th, 2009

Oh no.  I think I gained a few pounds over the weekend.  As I am sitting down to type now, I can feel those extra flab at the waist.  LOL.

You know why?  I have been eating non-stop for the past three days.

On Friday, we had a buffet dinner at our holiday chalet.  I think it was 8 courses, including drinks.

On Saturday, we had a BBQ feast at the chalet too.  We had crabs, satay, kebabs, fish, sotong, prawns, sausages, etc.  BURP…Can you imagine how much I ate?  Haha.

On Sunday, my cousin hosted a buffet lunch at her house.  Another 8 course meal to stomach.

I think it’s time I detox a bit this week.  Perhaps I will think of some light meals to make.  But before that, I have a prawn recipe to share.  It’s really late now though, maybe tomorrow!

Hairy melon (known also as fuzzy melon or fuzzy squash) is a special vegetable from Asia.  We also call it marrow green in Singapore.  It should be available at most Asian supermarkets or specialty product stores.

It’s exterior looks like a large kiwi, with the fine hairs, but the interior comes as a cross between winter melons and zucchini.  To me, at least.  LOL.


It must be peeled before cooking and has a mild taste.  We usually cook it as a stir-fry dish or soup.  This recipe below is quite simple to follow and is a good variation to the usual broccoli, bok choy and cabbage stir-fry.

Ingredients (Serves 3 adults):

  • Half a medium-sized hairy melon (or a small one)
  • Half a small carrot
  • 6-8 medium prawns, deshelled and deveined
  • 1 teaspoon garlic, finely chopped
  • 2 tablespoons cooking oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash of ground pepper
  • 1 egg, beaten


Step 1:  Slice prawns into halves sideways.  Peel hairy melon and carrot.  Cut into strips about 2-inch long and set aside.  There are seeds inside which can be eaten, but if you do not like it, you can remove the seeds when cutting.

Step 2:  Heat up a wok or pan with cooking oil.  Add in the chopped garlic.

Step 3:  When garlic starts to brown, add in carrot strips (because carrots take longer to cook).  Stir fry for 1 minute.  Add in the prawns and hairy melon strips.  Stir-fry till carrot and hairy melon strips are soft.

Step 4:  Add sugar and salt for seasoning.  Stir-fry for another 1 minute.

Step 5:  Pour the beaten egg evenly on the vegetables and stir-fry to blend well.  Add a dash of ground pepper.  Stir-fry a few more times.  It’s ready to serve!

Because hairy melon is mild flavoured, it takes on the sweetness of the prawns and aroma of the egg very well.  I think children will enjoy it too.

As usual, I will keep a portion in my thermos food jar right after cooking to keep it warm as long as possible.  Hmm.  Does it look appetizing to you?

When I cook the soup version (which is quite similar) on another day, I will also post the recipe here to share.  Do stay around!