200g (about 2-3) over ripe bananas – mash

250g self rising flour

150g brown sugar

1/2 cup dark chocolate bits for baking

2 egg​, lightly beaten in a bowl, set aside

3/4 cup fresh milk

1/2 cup olive oil

1 teaspoon vanilla essence


1. Mash the banana with a fork

2. Sift flour into a big mixing bowl

3. Add in the brown sugar and use your hands to remove the all the lumps and are well mix. Add in the chocolate bit and mix well

4. Beat the eggs in a bowl, add in the milk, oil and vanilla essence and mix well

5. Add the oil mixture and the mash banana into the mixing bowl

6. Use a spatula and gently mix the ingredients (do not over stir, should be lumpy)

7. Add in half of the choc chips and give a quick and light stir

8. Fill batter into muffins cups to ¾ full (about 70g of batter) and place the remaining choc chips on top.

9. Preheat oven at 200°C

10. let the mixture stand for 15 min

11. Bake for 20 mins or till stick comes out clean

Variation: you can add raspberry, blueberry, desiccated coconut etc.



Ingredients for the meat sauce:

500g minced beef

500g of Bolognese pasta sauce

100g mixed vegetables (celery, carrot, corn, peas etc or any vegetable of your choice)

80g fresh button mushroom or 1 cann of mushroom, sliced

1 large onion, diced

Salt and pepper to taste

Method for the meat sauce:

1. In a wok, heat up 1 tablespoon of oil, add in the onion and fry till brown

2. Add in the meat and cook till changed color

3. Add in the vegetables and mushroom

4. Add in the pasta sauce, salt and pepper to taste and simmer for 10 mins

5. Remove from heat

Ingredients for Bechamel Sauce:

500g fresh milk

40g butter, soften

60g plain flour

1/4 tsp salt

Pinch if nutmeg (optional)

Method for Bachamel Sauce using Thermomix:

Place all ingredients into the Thermomix TM bowl, cook 12 min /100C/speed 3

Method for Bachamel Sauce using stove:

In a non stick saucepan, melt the butter

Stir in the flour

Slowly pour in the milk and keep stirring till thicken and smooth

Add in the salt, pepper and nutmeg to taste

Other ingredients:

Instant or fresh lasagne sheets

Butter cubes for topping (optional)

Shredded Parmesan / cheddar cheese (I use Perfect Italians Perfect Bakes)

Lasagne preparation:

1. Preheat oven to 180C

2. Lightly butter a casserole dish, cover the base with a thin layer of meat sauce

3. Place a layer of pasta sheet

4. Cover with another layer of meat sauce

5. Sprinkle some Parmesan cheese on TOP

6. Cover with a layer of Bechamel sauce

7. Repeat step 3 to 6 until all ingredient are used

8. Finish with a layer of Bechamel, sprinkle with Parmesan cheese and spread some butter cubes on TOP

9. Bake at lowest rack for 20-30 mins till cheese melt and golden brown

10. Leave to cool slightly and cut lasagne into squares and serve.

Cauliflower Mash With Pesto Salmon (Ketogenic Diet)

Serve 2

Per serve

Calorie: 517

Fat: 42.4g

Net carb: 8.1g

Protein: 37.9g

Ingredients for the cauliflower mash:

250g cauliflower, roughly chopped

20g water

30g milk

20g Butter

salt and pepper to taste

Ingredients for the pesto salmon:

2 x 170g raw salmon fillet / cutlet

Salt and pepper

4 tablespoon full fat sour cream

2 tablespoon pesto (I use Gourmet Garden Basil cold blended paste)

Direction for the salmon:

1. Season salt and pepper on the salmon

2. Mix the sour cream and pesto and spread over salmon and bake for 15-20min

Direction for the cauliflower mash:

1. Place chopped cauliflower into Thermomix TM bowl and turbo pulse 3-4 times.

2. Scrape down sides of bowl. Add water and cook for 12 min / 100°C / speed 1

3. When the mash is cooked, add in the milk, butter, salt and pepper and blend for 15 sec / speed 5.

4. Divide the mash to 2 serving plate, place one salmon on top, serve immediately

Spicy Korean Chicken Cucumber Salad With Cauliflower Rice

Serve 4

Calories 401

Fat 22.2g

Net Carbs 27.9g

Protein: 36.3g


500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds

To serve:

Cooked Cauliflower rice (see recipe below)

butter lettuce leaves

Spring onions, thinly sliced

For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

20g coriander leaves, roughly chopped

Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


1. Cut the chicken thigh into large chunk

2. Put all the marinade ingredients in a food processor and blend until a paste is form.

3. Reserve 80g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins.

4. Place the salad in a medium size bowl.

5. Drizzle the salad dressing over salad and toss to coat, set aside

6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.

7. Serve chicken with cucumber salad, cauliflower rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Butter Cauliflower Rice

(Ketogenic diet friendly, Low Carbs)

Cauliflower Rice is a rice substitution that is very easy to make, it is low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fries, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.

Serve 2

Calories: 154

Net carbs: 3.7g

Fat: 14.1 g

Protein: 2.4g

Carbs: 6.2g

Fiber: 2.4g


250g cauliflower, separated into florets

15g organic coconut oil

1/8 teaspoon pink Himalayan salt

15g Grass fed butter


1. Pre heat oven at 200°C

2. Line a large baking tray with baking paper

3. Cut the cauliflower into smaller florets, wash and drain well

4. Put the cauliflower into a food processor and pulse until the mixture resembles like rice

5. Place the cauliflower onto the baking tray, sprinkle the coconut oil and salt and mix well, spread out evenly

6. Bake for 6 mins, remove and give a stir, spread out evenly again

7. Bake for another 6-8 min, until the cauliflower is dry but not brown

8. Remove from the oven.

9. Spoon the cauliflower into a large serving bowl, add in the butter and mix well. Serve warm as you would like as rice.

Brown Sugar Roast Pork 红糖烧肉 – Stove Or Buffalo Smart Cooker Method

I must admit I have a love hate relationship with Pork Belly.  I love to eat it and yet terrified to eat at the same time as I’m suppose to be on a clean and healthy diet, but I still couldn’t resist the temptation to pinch some from the bowl, the meat is so tender and sweet, and it really goes very well with a bowl of hot fluffy rice! Feeling guilty now! LOL.


450g pork belly

1 stalk spring onion (cut into section)

5 slices ginger

1 cinnamon stick

1 piece star anise

1/4 teaspoon Sichuan peppercorn

4 bay leaves

About 800ml Water (must cover the the pork about 2cm higher)

3 tablespoon brown sugar

100ml shaoxing wine

1/2 Dark soy sauce

1/2 teaspoon salt



Stove Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Heat up a non stick pan, put in the pork belly, skin side down and fry till it sizzled, turn over and fry till color changed
Add in the ginger and spring onion and fry till fragrant
Add in the water, seasoning and spice pack and bring to a boil
When boiled, reduce to low heat and simmer till pork is tender and sauce is thicken
Remove to a deep serving dish and garnish with coriander leaves and serve with rice.

Buffalo Smart Cooker Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Select “QUICK COOK” function follow by “START” button, place the pork in, skin face downward, close the lid and let it heat up for 3 min, open the lid and you should hear a sizzling sound, turn the pork over and cook for another 3 min

 When the time is up, open the lid, add in the spring onion and ginger and stir fry (using a wooden ladle) till fragrant

Add in the seasoning, water and the spice pack, mix well

Close the lid, change to “STEAM” function, adjust the cooking time to 1 hour 30 min, press “START” to cook

Open the lid 1 hour later, add in salt and close the lid, cook till water becomes till thicken

Spicy Ma Po Tofu 四川麻婆豆腐

This is one of my youngest son favorite dish, so much so that he can eat at least half of it all by himself in one sitting! Another winner!


500g (2 packet) Egg tofu

200g minced pork

1 tsp minced ginger

100g Water

3 tbsp / or to taste Lee Kum Kee brand Chili Bean Sauce (Toban Djan)

1 tbsp oil

2 tbsp cooking wine

1/2 tsp / or to taste light soya sauce
For thickening:

1 tablespoon Tapioca flour mix with 1 tablespoon water

Chopped spring onion

1. In a non stick pot, heat oil, fry ginger till fragrant

2. Add in minced pork and fry till color change

3. Add in the chili bean sauce and fry till well mix

4. Add in water and bring it to boil

5. Add in the tofu then break it up to small pieces using your ladle

6. Add in the cooking wine, soy sauce and let it simmer till cooked. Thicken with corn flour mixture

7. Add in spring onion mix well, dish up. Serve with hot rice

阿嬷肉卷 Grandma Minced Pork Beancurd Roll This

This is my Mother-in-law’s signature dish, which is the most sort after by her children, grandchildren and relatives alike. Usually, my Mother-in-law will only prepare this dish during Chinese New Year, but today, the family get together to celebrate my Father-in-law’s 75 years old birthday celebration, so she decided to cook this dish as it is also my father-in-law’s favourite dish. When my Father in law smiles and gives a thumbs up, it is worth all the effort!

My Mother-in-law often get requests for the recipe, but being an experienced Chef, she doesn’t have measurements on the ingredients. In order to be able to pass down this family traditional dish to the next generation, with the help of my Mother-in-law, here is the recipe. Hope you enjoy this dish as much as our families.

Make 16 rolls

Ingredients A:

500g minced pork

250g water chestnut, diced

300g prawn, diced

60g shredded carrots

1 eggs, beaten

1 big onions – diced

6 pieces cream crackers ( 苏打饼 ), crushed (put in last)


1 packet of dried bean curd skin (less salt), cut into 20cm x 11cm


2 to 2 1/2 tablespoon light soy sauce, or to taste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon corn flour

1/2 teaspoon pepper


1. Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for 30mins

2. Follow the shape of the sheet and cut into pieces OR cut into 20cm x 11cm

3. Use a damp cloth to lightly wipe the bean curd skin (to soften the skin)

4. Take 80g of meat mixture and place it onto the skin

5. Fold the two side of the skin then roll up, remove to a plate and set aside. Repeat step 3 to 5 till all mixture is finished.

6. Heat oil in wok till smoke arise. Reduced heat then put in the meat roll

7. Deep fry till golden brown

8. Dish up and drain well and leave to cool slightly before cutting into bite size and serve warm or cold

NOTE: If you prefer a less oily option:

9. Deep fry till half cooked (light brown) and leave to cool completely.

10. Cut into bite size, line a baking paper on the basket and air fry at 180°C for 8 to 10min or till cooked and golden brown

11. Serve warm or cold.

NOTE For advance cooking or freezing:

1.Deep fry till half cook (See step 9), dish up and drain dry

2. Put into a container and put in the fridge for next day use or can be put in freezer and freezer for up to 1 month

3. Thaw the frozen roll in the fridge overnight (if is from the freezer)

4. Cut into bite size, air fry or deep fry till cooked and golden brown. Serve

NOTE: It is advisable to just cook 1 roll to try is the seasoning to your liking before you proceed to make all the meat rolls.