Seafood Oats Porridge with Lobster

This savoury dish is surprisingly addictive. The way that the fresh seafood flavours intermingle with each other creates such a pleasant taste. Furthermore the peppery kick of this dish makes it such a great breakfast dish. Using oats instead of rice to make this porridge also means that another serving of this delectable dish doesn’t hit too hard on the waistline, perfect for those who want to still treat themselves while on a diet.


  • 3 tbs oil
  • 15 pcs medium size prawn ( washed, pat dry, deveined, deshelled but leave the tail intact, set aside the shell and prawn head for making the broth)
  • 1 thumb size ginger (sliced thinly)
  • 500g clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly )
  • 1 lobster tail (washed and pat dry, chopped, shell intact)
  • 2.5 tsp chicken powder
  • salt and white pepper (to taste)
  • 160g instant Quaker Oats
  • 1.5 liter water


  • Chinese parsley
  • Fried Garlic


  • In a heated pot at medium high heat, drizzle 3 tbs oil. Add the ginger and stir-fry until fragrant
  • Add in all the prawn shell and head . Stir- fry for 2-3 minutes.
  • Add all the water in and let it come to boil. Turn down the heat and let it simmer for about 20 mins.
  • Strain away all the prawn shells and head.
  • Add in the lobster and let it simmer until the shell turns orange or the lobster is cooked through. Remove from the pot and set aside.
  • Add in the clam and let it simmer until the clam shells are open. This will only take a few minutes. Remove from the pot and set aside. Discard any unopened shell
  • Add in the oats, stir constantly to prevent lumps. Cook until the mixture slightly thickens
  • Add in the prawn and stir until the prawn are cooked. Add the chicken powder, salt and pepper. Stir well and turn off the heat.
  • Add in the lobster and clams into the porridge. Stir well.
  • Garnish with Chinese parsley and fried garlic. Serve immediately.

Triple Dark Chocolate Yoghurt Muffin

I’ve always been a fan of muffins, especially chocolate muffins. I would buy them from the many cafes in Singapore, but most of the time I find them too sweet to my liking. Thus I decided to make a batch of my own at home and I was pretty pleased with it! The result was a very chocolatey and moist muffin that was not too sweet, achieving the perfect balance of flavours and textures to create one delectable treat! Simply decadent! Yum!

I also had one person in mind when I was making this, my 5 year old grand nephew living in LA who loves dark chocolates! I am certain that he would love these muffins as much as I do.

Ingredients (yield 8 muffins)

  • 230g all purpose flour
  • 50g unsweetened cocoa (Valrhona)
  • 2 tsp double acting baking powder
  • 1 tsp baking soda
  • 55g white sugar
  • 50g brown sugar
  • 125g salted butter (cube)
  • 200g belgian dark chocolate chips/chunks plus 40g extra for topping
  • 125g eggs (beaten)
  • 5g instant coffee granules
  • 1 tsp vanilla
  • 120g plain yoghurt
  • 70g Belgian dark chocolate chips/chunks to be melted
  • 240g milk


  • Preheat the oven at 220 degree celsius. Prepare the muffin tray lined with muffin cups
  • Sift all dry ingredients together. (Flour, sugar, baking powder, baking soda, cocoa). Whisk and set aside
  • Warm the milk, vanilla and yoghurt in a milk pan. Add in the coffee. Mix until all the coffee granules are dissolved. Remove from the heat.
  • Add the butter and 70g of chocolate chips. Stir well until all the chocolate chips and butter are melted. Let it cool down before adding the next steps
  • Add in the eggs, whisk well until all combined. Add the wet mixture into the dry ingredients. Use the spatula to mix until combined. Be careful not to over mix!
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin cups. Fill it up to 85 percent full
  • Top with more chocolate chips
  • Bake the muffins for 5 minutes, then lower the heat to 190 degree celsius. Bake for another 15-18 minutes. Note that my muffins are slightly bigger, weighing about 150g each , hence I baked it at 18mins. Please adjust the timing if your muffins are smaller.
  • Allow it to cool down completely on a wire rack

Note: Fill up some water on empty muffin holes to protect your tray.