Tag Archives: spicy

Homemade Kimchi

I used 1 big Chinese cabbage, about 300g.

  1. Cut it into halves, then quarters. Remove the root. And chop it into smaller pieces.
  2. Put them all in a big basin. Add in 1 cup water and 6 tbsp salt.
  3. Let them marinate in salty water for 2 hours. Remember to flip and toss them a bit every 30 mins. After 2 hours, rinse them under water and drain.
  4. For the base: Prepare a sauce pan, add in 2 tbsp flour and 1 cup water. Warm it yo with low heat and keep stirring till it becomes very condensed.
  5. Pour the flour paste into the blender, together with 1 chopped onion, 1 tbsp ginger, 8 garlic cloves and 2 tbsp fish sauce. Mix them well and smooth.
  6. Pour the base into a big basin. Add in 1/2 cup chili powder. If you like it to be very spicy, you can add more. Mix well.
  7. Cut 1 medium carrot into shreds. 5 or 6 stalks spring onion into smaller pieces.
  8. Put all the vegetables into the basin and mix with base.


Store them in air tight container.


Spicy Chicken Wings

This is a very simple dish to make.

  1. Prepare a bowl, add in 1/2 cup flour, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika powder, 1/2 tsp garlic powder. mix well.
  2. Preheat oven to 170 degree C.
  3. Dip chicken wings in the flour mixture and shake off the excessive. In to the oven for 20-25 mins. Remember to flip over halfway.
  4. Prepare sauce: 1/4 cup Korean spicy bulgogi sauce, and 1/4 cup honey. Mix well.
  5. Brush sauce onto the chicken wings. Turn up the heat to 200 Degree C. And roast for another 10 mins.
  6. Sprinkle white sesame before serving.


Spicy Sticky Rice Cake (Tteokbokki)

It’s a Korean style dish. I love almost all the food made from sticky rice.

For the sticky rice cake, I bought from supermarket. It’s vacuum pack. Sticky rice cake is very hard and dry. So first, I need to soak them in water and separate them. To make it easier, I also boil them in water for several mins until they get really big and fat and soft. Soak them in cold water and drain.

Prepare sauce: 2 tbsp Korean chili paste, 1/2 1 tbsp light soy sauce, 1/2 1 tbsp sugar, 1 tbsp syrup. Mix them well.

  1. Heat a pan. Add in a little oil. Saute 2 cloves of chopped garlic and slices of 1 onion till aromatic.
  2. Add in sauce, and pour in 1/2 1 cup water/stock. Stir to let the sauce dissolve evenly.
  3. Put in drained rice cake and sausage slices. Boil till sticky rice cake float in the pan and completely soft. (About 5 mins).
  4. Add in cabbage slices. Simmer for another 3 mins. Just to prevent all the sticky rice cake sicking together, please keep stirring. If the sauce is too dry, please feel free to add more water/stock.
  5. Spread in chopped spring onion. And ready to serve.

It’s very simple. And you can add more or less chili paste according to your taste.

Very chewy gooey.

Homemade Spicy Cucumber


I really enjoy the scene of people eating in the TV show. Recently, I watched a Japanese TV drama, the main character loves spicy cucumber. Every time I watched him eating spicy cucumber, I was drooling. 🙂 I went to supermarket yesterday to buy fresh cucumber and decided to make spicy cruncher by myself today.


3 medium cucumber

1 tablespoon salt

1 tablespoon garlic paste

1 tablespoon sugar

2 stalk spring onion (cut into slices)

1 tablespoon chili paste

1/2 tablespoon chili powder

1/2 tablespoon apple cider vinegar

1 tablespoon white sesame (toasted)

1. Cut cucumber into slices or small chunks or any shape you like. Put them in a big bowl. Sprinkle salt over them. Set for 30 mins. A lot of water will come out and cucumber will become a little soft. Pour the water out and squeeze cucumbers by hand to let the water out. Then drain them.

2. In another big bowl, put all the rest ingredients in. Mix well.

3. Add all the detained cucumber into the sauce. Toss and mix well.

Look at that shiny reddish cucumber.



If you want it to be less spicy, you can feel free to use less chili paste and chili powder.

This spicy cucumber is a good appetizer and also a good match with porridge.

You can store them in an air tight container and put into fridge for longer days.


Spicy Clam Stir-fry

1. Wash clams in water. Pour in hot water to let all the shells open. Let them soak for a little while. Then wash them again to rinse off all the dirt and sands.

2. Heat a little oil in the pan. Add in chopped garlic, ginger and dried chili. Stir fry till aromatic.

3. Add in 2 tsp oyster sauce and 1 1/2 tsp light soy sauce. Mix well.

4. Add all the clams in. Stir fry for around 3 mins.

5. Season with a little salt and sugar.

6. Sprinkle starch water. Stir fry evenly.

7. Add in chopped spring onion. Fry a bit.

Serve hot.

Seared Seer Fish

This is a very simple dish.

Prepare marinade:

In a small bowl, mix 2 tsp chili powder, 1 tsp salt, 1 tsp ground ginger, 2 tsp minced garlic, 1 tsp paprika powder, and a little water. To make it into paste.

Brush marinade onto two sides of seer fish steak. Let the fish be marinated for 1 hour.

Heat oil in the pan. A little more than usual. Fry the fish till both sides turn golden brown.

Pork Chop with Boiled Pumpkin

1. Place pork chop in a big bowl. Add in 1 tsp chili powder (if you want it to be more spicy, you can add more), 2 tsp paprika powder, 1 tsp chopped garlic, 1 tsp salt, 1 tsp black pepper, and 2 tsp olive oil. Mix well. And let it rest for a little while.

2. Preheat oven to 200 degree C.

3. Heat a pan on stove, add in a little olive oil.

4. Fry pork chop till golden brown.

5. Into the oven and bake for 10 mins.

Serve with boiled pumpkin. For pumpkins recipe, please refer to:


Coconut Curry Crab

1. Chop 4 cloves of garlic, 2 red chili, a small chunk of ginger. Put them in a small bowl, add in 1 tsp oil, mix well.

2. Heat a pan on stove. Add in garlic, ginger and chili mixture. Also add in 1-2 tablespoon curry powder. Sauté till aromatic.

3. Put crab in the pan. Sauté for 1 min.

4. Pour in 400ml coconut milk and 1 cup water. Stir to mix.

5. Add in 1 tablespoon salt, 1 tablespoon sugar and 1 stalk lemon grass. Turn to low heat. Simmer for 10-15 mins.

6. Pour in 100 ml coconut cream. Bring to boil. And ready to serve.

Sweet & Spicy Pork

1. Cut pork into one-bite size. Put pork cubes in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon sweet cooking wine, 2 tsp sugar, 2 tsp oyster sauce. Mix them well and let them marinate for 30 mins.

2. Coat marinated pork with corn starch. Don’t discard the marinade.

3. Fry pork cubes till golden brown and the shell becomes very hard.

4. Heat a little oil in the pan. Sauté chopped garlic and ginger till aromatic.

5. Add in 2 tablespoon sweet chili sauce, 1 tablespoon marinade and 1/4 cup water.

6. Bring to boil. Then add in the fried pork and simmer for a while till sauce reduces.

7. Add in onion, red pepper and asparagus. Stir fry for 3 mins and let the sauce becomes very condensed.

Serve hot.

Tom Yam Gong Soup

My husband and I had very good Tom Yam Gong Soup when we were in Bangkok. I really love it. Can’t wait to try after we come back.

I bought Tom Yam Gong paste from supermarket.

It’s a really quick soup.

1. Add 400 ml water in the pot. Add in chopped blue ginger and lemongrass. Bring to boil.

2. Add in whole pack of Tom Yam paste. Also with a little coconut milk to reduce its spiciness.

3. Stir with low heat. When boil again. Add in Prawns and straw mushroom. Simmer for several mins till Prawns are cooked.

4. Add in chopped onion, red chili, coriander and squeeze in a little lime juice. Boil for another 1-2 mins.

Serve hot.

Nice soup.

If there is any soup left, don’t throw away. Pour it over cooked noodles. Very delicious!