Steamed Cod Fish

Cod or Chilean Seabass is one of my favourite kind of fish for steaming; this is different from Atlantic cod. When cooked right, the flesh is smooth and tender with rich flavour. It is high in omega and protein dense fish. Hence you don’t need much seasoning to bring out the flavour of it.


  • 2 pcs cod steak
  • 2 tbs cooking wine
  • 3 tbs Lee Kum Kee’s seasoned soy sauce for steam fish
  • 1 sliced thumb sized ginger


  • Fried Garlic
  • Spring Onion or Chinese Parsley


  • 2 tbs of very HOT oil


  • Washed and pat dry the fish.
  • Marinate with 3 tbs cooking wine. Set aside for 20 minutes. Washed then pat dry again
  • Lay the slices of ginger on the steaming dish, place the cod fish on top. Steam for 8 minutes at high heat.
  • Discard the ginger and liquid in the dish. Drizzle 3 tbs of seasoned soy sauce then steaming for another 2-3 minutes. While steaming the last few minutes, prepare your hot oil.
  • Turn off fire, drizzle the hot oil on the fish. Garnish with spring onion and fried garlic. Serve hot.

Creamy garlic chicken with Spinach and bacon

A delicious one pot dish that goes well either with bread or rice, this meal is bound impress at the dinner table. Look at how creamy and inviting this plate of chicken is ! Not only is it delicious but nutritious too! That is because I added a pack of Sustenir’s Spinach. These spinach are grown locally so you can ensure its top tier in freshness. Best of all, they are grown with no pesticides. That means it is 100 percent clean, no need for washing. You can just simply eat it on it’s own or added to your preferred dish like this =)


  • 40g garlic (sliced)
  • 100g yellow onion (sliced)
  • 150g bacon (sliced in to half, fry to crisp and set aside)
  • 50g butter
  • 1.2kg chicken (chopped into 8 portions)
  • 1/2 tsp chicken powder
  • 500mlk chicken broth (I used Swanson brand)
  • 30g grated parmesan
  • 100g spinach
  • salt and pepper to taste
  • 300g whipping cream
  • dried parsley for garnishing
  • 1/2 tsp salt (marinate)
  • 15g all purpose flour + 30g water ( mix well , this is for thickening the gravy)


  • Marinate the chicken with 1/2 tsp salt. Make two slits on the chicken leg on both sides, set aside. Note: I wash my chicken and pat dry using slow stream of water. This will prevent water from splashing all over the place and contaminating the rest of your kitchen.
  • In a heated cast iron casserole, drizzle 2 tablespoon of oil, stir fry the garlic and onion until fragrant at medium heat, remove from the heat and set aside.
  • Add in the butter. adjust the heat to medium low, add the chicken parts, pan fry the chicken until both sides are brown
  • Add in the broth, followed by the garlic and onion, add in half of the bacon, while the remaining half should be set aside and crushed to bits. Cover the casserole, and lower down the heat, and let it simmer for about 15 minutes. flip the chicken and let it simmer for another 10-15 minutes. Do note that cast iron casseroles retains more heat and can cook chicken faster
  • Open the lid and turn up the heat to high for about 3-5 minutes. This is to reduce some of the liquid
  • Add in the spinach, parmesan and whipping cream. Lower the heat to medium. Stirring the gravy every now and then. Cook until all the spinach are wilted. Add in the flour mixture to thicken. Add 1/2 tsp chicken powder, salt and pepper to taste. Do note that I didn’t have to add more salt as my chicken broth is already seasoned.
  • Turn off the heat, sprinkle remaining bacon and some dried parsley. Serve hot. Enjoy!