Japanese Curry Fried Rice

It all started out when a friend posted on her FB that she was making an all Japanese meal for her 2 kids. I had some Vermont Curry paste left over from a previous meal and had no idea what to do because I was coughing. In Chinese TCM, when one is coughing, he/ she will be advised against from eating Chicken. Therefore, curry chicken was out. Seeing the curry fried rice idea, I was very tempted to try.


Japanese Vermont Curry Paste

Japanese Vermont Curry Paste

This recipe was inspired by the Curry Fried Rice Recipe from PSB website. I made my own version of it. I have placed my own recipe below. Try it and give a comment below.

Ingredients for the fried rice

Ingredients for the fried rice

Fried the egg first

Fried the egg first





Ready to be served

Ready to be served


Recipe – Serve 2 Pax


– Cooked rice – 2 portions

– Shallots – 3 pips

– Fresh Shiitake Mushroom – 2 pieces

– Breakfast Ham – 3 slices

– Eggs – 2

– Frozen Peas – 1 and a half cups

– Vermont Curry paste – a quarter box

– Hot water – 40 ML

– Cooking oil – 3 table spoon

– Sesame oil – half table spoon

– Sea Salt and Pepper – a few dashes


1. Thaw the frozen peas by adding water and set it aside for a few minutes. Once it’s softened, remove the water.

2. Whisk the eggs with sesame oil, sea salt and pepper. Put it aside until you are ready to cook.

3. Mix the curry paste and hot water together until the curry softens.

4. Wash and peel the shallots. Chop up finely.

5. Dice the mushroom and ham.

6. If the rice was cooked the day before and was placed in the fridge, use clean hands or a spoon to break it up so that it’s less clumpy.

7. Add half the oil in a heated pan, cooked the eggs. When it’s half done break it up into pieces, so that you don’t have to slice it later with a knife. Fry it till it’s cooked through. Remove from pan.

8.   Heat up the remaining cooking oil in the pan. Put in the chopped shallots till it’s fragrant and half translucent.

9. Put in mushroom and fry till it’s softened. Put in the frozen pea and ham. Fry together for a few minutes.

10. Put in the cooked rice then put in the curry paste and egg.

11. Once the curry paste had coated all the rice, be ready to serve.

Remarks –

1. If you love more mushroom or ham, you can put more.

2. As the curry is rather savoury itself, there’s no need for condiment such as salt or light soy sauce.

3. A lot of older generation have been telling me overnight rice taste better than rice cooked on the same day.



Spring Onion


Quite a few months ago, I found a post on Pinterest regarding growing our own spring onion or scallions using just water. Truth be told, I don’t really had an affinity with spring onions since I was young. I will try my best to avoid it whenever I could by removing it from the dish my mum prepared. (Yes, I was a picky eater).

In Chinese cuisine, especially when it comes to steamed fish, spring onion will be one of the ingredient without fail. To some people, spring onions are an enjoyment due to it’s crunchiness in contrast to the soft fish meat. For me, it’s simply yucky!! Ever since I started steaming fish, I tried not to put it. But I started to realise the taste of my fish differs from my mum’s. Ingredients such as salt, ginger or spring onions are good to remove or masks the fishy smell when you eat.

Yesterday, as I prepared my Thai style steam fish, I left a little of the ends of the spring onion and kept it aside because I want to experiment with growing my own spring onion.

Let’s see if it works.

{New Project} Food Prep 101

Food I Made

I decided to embark on a new personal project about cooking. 

Ever since I shifted to stay on my own in Nov 2014 with my hubby, I had been cooking pretty consistently for the past 7-8 months. I have always enjoy cooking though it was never my aspiration to be a chef. I just enjoy cooking for my love ones and eating with them. Especially after a long day at work, it can be quite therapeutic with the washing, cutting and flipping the spatula around my frying pan. 

Comparing to many out there, I’m not an expert in cooking. When I used to stay with my parents, cooking would always end up with my mum taking over in the cooking while I read out the recipe for her. I remembered my first few attempts at my own house were filled with “oww!”, “ouch!!”, “uh-oh”, “die” “Mummy!!”. And I wouldn’t deny that while fuel with the love of cooking, it was pretty daunting at the same time for beginners.

I’m still in the midst of getting a hang of cooking and trying out new recipes each day. To date, I had tried mainly Chinese food, some western food, Italian food, snacks, desserts, and breakfast. I follow many you – tubers, following recipes online and have many recipe books myself. Some of the food I made turn out to be pretty alright, some was simply too sweet or too salty or what not. At this stage I wouldn’t deny I’m still work in progress. Experts say that you cannot be a master of a skill unless you practiced for more than hundreds and thousands of hours. That makes up to 10 over years of experience. 

Therefore, apart from sharing recipes which I had attempted, I will be sharing about my learning journey  on food, food preparation, hopefully kitchen hacks, and my way around the kitchen as a beginner and for many beginners out there. 

So stay tune, 



Bali Revisited: Ubud 7-13 Jun 15

I went back to Bali recently. This time round, the focus was more on Ubud. I simply love the place. I wouldn’t deny that part of the reason was due to the movie, “Eat, Pray, Love”. However, I did not visit most of the place which Elizabeth Gilbert went to. Instead we explored Ubud on our own. Just me and Mr Choo.

One of the more exciting thing which we did were signing up for a cooking class. How cool is that right? Ever since we shifted in together, we had the opportunity to cook together. I’m lucky that Mr Choo loves food and cooking as much as I do.

We went for Balinese Farm Cooking and Organic Farm. It’s almost an hour drive out of Ubud, located on the higher grounds of Bali.


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An update of my life

This is way overdue.

I don’t remember when was my last post till I check my blog that it happened more than a year ago. Major Oppsie!! And WordPress had a major overhaul.

The past one year had been moving in really quickly in a blur. I was really kept extremely busy.

I gotten married to Mr Choo. (That makes me officially Mrs Choo). My work was busy too and I took on a part time course which nearly killed me as it showed me how bad my time management was to juggle so many things. I shifted house to the north-eastern part of Singapore. My 7 year old Acer laptop died and I upgraded to MacBook Air recently. (Yeah!!)

I’m currently 4 months pregnant. It was horrible at the first trimester – morning sickness, nauseating, poor appetite, lousy mood swing, giddiness, tiredness all kicked in. I’m so glad that it is all over. To date, I have live in my new house for less than a year. But I have to redo some parts of it due to the arrival of the baby. Within the one year, I traveled too. (Turkey, Phuket and Bali recently) I did a lot of reflection as I read and traveled. Having a child takes a lot of responsibility, effort and time. Of course, not to mention $$ too. I cannot wait for share my trips with you guys soon.

Stay tune!

Recipe: Char Siew Sauce Baked Chicken wing


Perfectly glazed chicken wing looks really yummy. When eaten, it is really heavenly. I obtained this recipe from my canteen auntie. And like what she told me, it is really easy.

I made 12 pieces for trial and the recipe is as follows –

– 12 pieces of mid wings ( fresh or frozen, up to you)
– 2 tablespoons of Lee Kum Kee Char Siew Sauce
-1 tablespoon of Oyster Sauce
– 1/4 teaspoon of black soy sauce
– 1/2 table spoon of sugar

1. Mix them up and marinate for 1 whole day ( it’s best to do marinate it overnight)
2. Preheat oven to 230 degrees
3. Bake it for 25 minutes on a wire rack ( this way, you do not have to flip the wings over)

Easy? Extremely easy

My Wedding Bella Box

My Wedding Bella Box came. I begun ordering the Bella Boxes since the month of March. 

These are the items.
The Wedding Box

The Wedding Box – Honestly the packaging isn’t as glam as it was on the picture due to the delivery.  But nonetheless, all items are in.  

Wedding Box2
As you can tell, it comes with quite a number of items such as Wotnot Facial Wipes, Dr. Morita Facial Mask, Seductive Elixir shower foam and scrub,  Vaseline Moisturizer, a Lanvin Marry Me Perfume, The Balm Manizer Highlighter, Wine Wipes, Lanienge Snow BB Cream, Veet Hair Removing Cream,  Dr. Ci.labo Aqua – Collegen Gel and the Fat Lash Mascara.
I’m particularly excited about the Laniege snow BB cream. Partly because my sister bought one from Korea last month, and I saw it. The package is rather unique, unlike the normal bottle or tube type.
I bought the highlighter from the Balm in January. I love the item therefore when I have this mini version I totally adore it. It’s so convenient when I need to travel. This is no doubt a great item. I love how so little can illuminate my skin. The only regret of buying this is not knowing when I can finish this because it can really last for a v long time.
But still, I’m pretty excited in trying out these items.