Monthly Archives: February 2020

Seafood Patty With Okara

Sometimes I would make my own soy milk either with regular soybeans or black beans. Whenever I make soy milk, I would keep the soybean pulp or also known as “okara” to be used in making other dishes, to prevent wastage. It is a nutritious ingredient that you can add on to your own meals. Be creative!

Today, I made some seafood patties for our dinner. It was delicious. With the addition of okara, it made the patties quite filling. Paired together with some salad. This easily becomes a simple but scrumptious, hearty meal.


  • 100g okara
  • 250g skinless salmon fillet
  • 85g shrimp (washed and peeled)
  • 10g chopped spring onion
  • 100g fish paste
  • 1/2 tbs garlic powder
  • 1/2 tbs onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp cajun powder
  • 1 tsp salt or add to taste
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbs potato starch
  • 1 large egg


Note 1 : If your food processor is big, you can just add in all the ingredients except the spring onion, and blend until it becomes a thick paste, otherwise you have to do the salmon and shrimp separately and mix the rest of the ingredients in a bowl, which is what I did. Add the spring onion manually into the paste until well combined.

Note 2 : Your okara must be thoroughly squeezed dry, and be as fine as possible. This is how you get the best mouth feel of your patty. I know that there are some soy milk machine that can make soy milk even without pre-soaking the beans, hence the pulp would be coarser. So preferably use beans that has been pre-soaked. (see picture below)

  • Slice the salmon fillet into cubes, remove all the fishbones that might be embedded in it. Put everything into the food processor, blend until it becomes a thick paste. Transfer it into a big bowl.
  • Put the shrimp into the food processor, blend until it becomes a thick paste, add it into the salmon paste.
  • Add the rest of the ingredients and mix until everything is well combined.
  • Refrigerate for an hour before frying
  • In a heated frying pan, add some oil just enough to submerge half of the patty. At medium high heat, wait for the oil to sizzle. Submerge the tip of a wooden chopstick into the oil. If there are any bubbles surrounding the chopstick, this indicates that the oil is ready for frying.
  • Portion each patty using an ice cream scooper and flatten it into 1/2 inch thick patties. You may need a spoon to assist in scraping the sticky paste from the scooper. Fry for about 2 minutes or until the sides become golden brown. Flip the patty and continue to fry the other side for about 2 minutes. Reduce the heat if the patty is browning too quickly.
  • Use a strainer to strain any oil or put it on a plate lined with paper towels. Serve with your favourite sauce. I prefer mine with Thai chili sauce.
Texture like those of chicken nuggets.

Crispy and Juicy Roast Pork Belly (Siu Yuk)

Crispy Crackling skin with juicy meat !

Crispy skin and juicy, tender meat is what makes this dish a family favourite. This was perfectly done in my oven without the need of drying it overnight in the chiller, neither did it need poking. I only used two ingredients – salt and five spice, even with that, the salt that I used was minimal. This is truly the epitome of simple but delicious food.


  • 2 1/2 tsp fine salt for the skin + extra 1/4 tsp (see method below)
  • 1 tsp fine salt + 1 tbs five spice powder ( mix together)
  • 1 kg pork belly


  • Preheat the oven at 100 degree celsius
  • Wash the pork belly and use a kitchen towel to pat dry.
  • Make horizontal and vertical slits on the skin. (about 1.0-1.5 cm apart) – please refer to picture below
  • Rub 2 1/2 tsp salt on the pork rind. (reserve the 1/4 tsp of salt for later use). This amount of salt is used not just for drawing out moisture from the skin but also serves as a marinate.
  • Rub the sides and the bottom of the meat with the salt and 5 spice powder mixture.
  • Wrap the meat with tin foil leaving the rind exposed (see picture below). Place it on a wire rack.
  • Place a tray at the bottom of the wire rack to catch any oil drippings.
  • Bake for an hour. As you can see the heat setting is on low. This is for the purpose of drying out the moisture in the skin. Take out the meat, you will observe some slight moisture still left on the skin. Pat it dry once more and sprinkle it with 1/4 tsp of salt. Put it back to the oven and continue baking for 30 minutes. Do note that oven specification varies. You might need to slightly adjust the baking time according to the make and model of your own oven. (+- 10 minutes)
  • Preheat the oven to 190 degree celsius and bake for 30 minutes
  • Remove the foil, Set to grill mode, bake for a further 30 – 40 minutes or until the rind becomes visibly crispy. Rotate the meat every 10-15 minutes if the heat distribution in your oven is uneven. You may scrape off any burnt part of the skin.
  • Transfer the meat to a plate lined with kitchen towels. Let it cool down a little bit before chopping, preferably into bite sized pieces.
  • Serve it together with your favourite sauce.
Turn on the sound to hear how crispy the rind is !