Singapore Laksa by Prima Taste

Prima Taste

I have been looking for the premix Laksa sauce by Prima Taste from the local Asian grocers but my effort was in vain. Mei bought me a pack of Laksa premix by Prima Taste when she was here several years ago. I like it very much. Unfortunately they are hard to find. The closest match I could find here is the Singapore Laksa La Mian by Prima Taste.
Prima Taste

I did have high expectation, since it is produced by Prima Taste. However, I was let down a bit as it did not taste as good as the premix Laksa sauce bought by Mei. Perhaps it is the la mian version aka instant noodle version, so the taste is a bit lacking. In addition, unlike the full pack premix Laksa sauce, it does not come with additional sambal sauce (shrimp paste chili sauce) and lime juice.

The overall taste is not too great but acceptable. The laksa gravy is mild, diluted and less spicy. It lacked the oomph for spicy lovers. Perhaps some extra sambal and lime juice may do wonders. But, if you prefer milder version of laksa, it will suit you.

There are basically 3 main ingredients in the pack - la mian (think, round noodles), laksa paste and coconut milk powder. The way to prepare the laksa is very simple, pretty similar to the standard steps for instant noodles prep.
(Note: The laksa paste is labelled as (A) Laksa Paste and the coconut milk powder and other ingredient is labelled as (B) Laksa Premix.)

1 packet of Prima Taste Singapore Laksa La Mian
1/2 hard boiled egg
500ml water
fried bean curd
cucumber (julienne cut)
fried onion as garnish

1. In 500ml water, add premix packet (A) and (B). Mix well and bring to boil.
2. Add in the noodles and cook for 5 mins under low heat.
3. Add in the fried bean curd and cook for another 2 mins.
4. Transfer the noodles and soup into the serving bowl.
5. Add your favorite side dishes - hard-boiled egg, cucumber.
6. Garnish your laksa with fried onion.

If you prefer your laksa with prawns, do add in the prawns at step 3.
Bean sprouts goes well with laksa. You may substitute the cucumber with bean sprouts. You may add in the bean sprouts at step 3, but reduce the cooking time to 1 min. Alternatively, you may cook the bean sprouts separately (1 min in boiling water) to avoid over cook. Garnish it on top of the laksa before serving.

Coleslaw with Hellmann's Mayonnaise

Hellmann's Mayonnaise

I have never been picky with mayonnaise until recently after Ms. J introduced me to Hellmann's Real Mayonnaise. I like the overall taste of Hellmann's mayo - creamy, sour and not overly salty. It goes perfectly with any types of fried food especially fries and nuggets.

Besides using mayo a dip, I also use it mainly for my homemade coleslaw. Coleslaw is a best side dish  or condiment for almost anything especially BBQ ribs. Yum! Best of everything is, it is very simple to prepare. Of course many will prefer to buy off-the-shelf coleslaw. But is is definitely healthier with the homemade version where you have control over the amount of mayo or salt into your coleslaw. 

Hellmann's Mayonnaise

Hellmann's mayo
shredded cabbage
shredded carrot
lemon juice
* Stated above are the key ingredients to coleslaw. The amount of source and seasoning used is entirely based on you preferences.

1. Sprinkle some salt onto the shredded cabbage. Set a side for 15 min to dehydrate the cabbage.
2. Squeeze out the extra water and place the shredded cabbage in a big mixing bowl.
3. Add in the shredded cabbage and carrot, follow by a good amount of mayo, lemon juice
and pepper.
4. Mixed well till the the cabbage and carrot is well coated with mayo.


Dehydrating the cabbage (step 1) is a crucial step for a crunchier cabbage texture. Of  course you may skip the step if you prefer the softer and moister texture.Coleslaw is best to enjoy cold. So do place the coleslaw in the fridge for at least 30min before servicing to the guests.

Homemade Matcha Red Bean Cake

The benefits of drinking green tea have been  widely discussed in recent years and green tea is known as the "anti-aging beverage" due to its high content of antioxidants.

Green tea vs. matcha
Have you ever confused yourself between green tea and matcha? I was previously too :p. I used to think both are the same, but later found out that actually- green tea are in loose tea leave form, while matcha is the the finely ground powder form.

I am a green tea lover and in this post, I would like to share with all a simple recipe of homemade matcha red bean cake. Red beans and matcha matches each other perfectly. The sweetness from the red beans harmonizes the bitter taste of matcha and elevate the overall taste of your desserts ie. cakes, ice cream, shaved-ice to the next level.

For this recipe, I am using the canned Japanese azuki red bean paste. You may get it from the Asian grocers, alternatively you can also buy it from Amazon. Check out the link here

Matcha powder 8-10g
Cake flour          120g
Icing sugar           50g
Sugar                    50g
Butter                 120g (in room temperature)
Egg                     3 (egg yolks and egg white separate)

1. Mixture 1: Mix cake flour, matcha powder in a mixing bowl (sieve and set aside)
2. Mixture 2: Add butter, sugar and egg yolks into another mixing bowl and mix well.
3. Mixture 3: Use electronic mixer to beat the egg white and icing sugar till they turn into meringue. (Add the icing sugar into the mixer by batches - 3 batches.)
4. Combine mixture 1, 2 and 3 together. No over mixing.
5. Pour the combined mixture into the baking tray.
6. In preheated oven 170C, bake for 30-40 minutes.

The matcha red bean cake is prefect for afternoon tea, best to enjoy with a cup of tea or coffee. Sieve some icing sugar on top of your cake for better presentation when serving to your guests. You may store the cake in the fridge for up to 5 days.

Steamed-egg Kimchi Jjigae aka Kimchi Stew

Asian Home Gourmet

My Hainanese chicken rice was a great hit and I slowly gained confidence with Asian Home Gourmet's products. My 'food experiment' continue further and this time round I was making the Korean Kimchi stew with spice paste by AHG. Kimchi stew a.k.a kimchi jjigae in Korean is tangy and spicy in taste. The sourness and spiciness are mainly derived from the kimchi and fermented chili peppers.

You can create your own version of kimchi jjigae with the spice paste, by adding your favorite ingredients i.e. beef, seafood, vegetables, tofu. I wanted a lighter version of kimchi jjigae, so I added chinese cabbage, kimchi and steamed egg to my stew. My initial plan is to make a bowl of tofu kimchi jjigae. Since only bottled tofu is sold here (which I am highly skeptical to), I then substituted the tofu with homemade steamed egg. The steamed egg was rather soft in texture, so it can break easily. I would suggest you to reduce the quantity of water and steam the egg longer, so it gets harden.

My steamed egg broke apart when I transferred it to the stew. However, it did not impact the overall taste of my kimchi jjigae but instead enhanced the flavor of the soup tremendously. You may crack an egg instead, but trust me that the steamed egg does taste better, perhaps it provided a silky tofu texture.

The soup can be a way too tangy or sour to some, at least for me. So I added some sugar and 1/2 cube of chicken stock to harmonize the tangy taste. Check out the full recipe below.

1 packet Korean Kimchi Soup spice paste
1 onion (cut into bite-size pieces)
2 1/4 cups (500ml) water
1/2 chicken cube
steamed egg or tofu
Chinese cabbage
sugar to taste

1. Bring water to boil, add onion and spice space, stir to mix well
2. Add cabbage, kimchi and steamed egg*
3. Reduce heat, add scallion and simmer without lid for 2 minutes
* You may use tofu, seafood or beef for this recipe.

Asian Home Gourmet

Hainanese Chicken Rice with Asian Home Gourmet

Spice Paste for Singapore Hainanese chicken rice
Ever since my 'great discovery' at the Asian grocers, I can now make a bowl of Hainanese chicken rice in 15 minutes, with just 4 simple steps.

I have been a loyal fan of Prima Taste's ready-to-cook sauce kits. I especially like their mee siam and laksa. They do have spice paste for the legendary Hainanese chicken rice, unfortunately it is not available in the Asian grocers here. The only available Hainanese chicken rice paste I can find is by Asian Home Gourmet. I gave it a try, since it is 2x cheaper than Prima Taste.
(Note: Prima Taste - Fragrant Hainanese Chicken Rice Paste 80g is EUR3.51
           Asian Home Gourmet - Spice Paste for Singapore Hainanese chicken rice 50g is EUR1.20)

I was pleasantly surprised by how delicious my chicken rice turned out to be, and most importantly, it was so easy to prepare. 4 simple steps: Wash rice -> add water and spice paste -> mixed well -> set to cook.

Hainanese Chicken Rice with Asian Home Gourmet

Getting the right water measurement is the key for a bowl of fluffy chicken rice. I managed to get the desired rice texture after my second attempt. The instructions on German is meant for stove-top cooking. If you are using the rice cooker, please reduce the quantity of water. Instead of adding 2 1/2 cups, add only 1 3/4 cups.

1 packet of Singapore Hainanese chicken rice spice paste
1 1/2 cups uncooked rice
1 3/4 cups water
(with rice cooker) or 2 1/2 cups water (stove-top cooking)
sliced cucumber
chili sauce

 Spice Paste for Singapore Hainanese chicken rice

Asian Home Gourmet

Asian Home Gourmet

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