DA BIG TUMMY #104 – Blueberry Jam

After 2 post of heavy dinner, decided to prepare a quick and easy sweetie – Blueberry Jam!

This might be too sweet to eat on its own but it taste great with bread or toast!

What you need

  1. 500g of blueberries (frozen pack)
  2. 2 cups of sugar
  3. Half tsp of cinnamon powder
  4. Half lemon (its the juice that we need)
  5. 1 tsp corn starch

How to do it

1. Pour all blueberries and sugar into a pot.

2. Keep stirring until sugar melted. (I thought it was a bit dry initially & add about 1/4 cup water. It will be easier to stir. However, this is not necessary.)

3. Keep stirring. (LOL!!) Feel free to mashed the berries (until you achieve you desired texture/bits) while stirring.

4. About 10-15 mins of stirring, add cinnamon powder (this is optional if you’re not a cinnamon person)

5. Add lemon juice to enhance it & continue to stir for another 10 mins.

6. Add in cornstarch & continue stirring (you can also add water to corn starch first then mix well before adding into the jam. I believe it will incorporate into the pot of jam better)

7. Switch to low heat and let it simmer for another 10 mins or until the jam thickens!

8. Done!

TIPS: I added about 1 tbsp of gelatin powder in the jam because I wanted a gel like texture instead of saucy jam – partly also because my jam is too watery (remember I added water at the start?), cornstarch only thicken it but doesn’t solidify it.

Let it cool (luke warm) then transfer into a jar and refrigerate it!

Tadaaaaaa! I let my mom try it and surprisingly she said it was good! She is not a cinnamon person, so I guess the cinnamon ain’t that strong and blended quite well with the blueberries!

I shall try strawberry jam the next time and share a post with you if it’s successful!


DA BIG TUMMY #103 – Black Pepper Crab

#AllIWantForChristmasIsFood #DABigTummy

No countdown no party on Christmas Eve! This is my sign of aging! Spent quality time with my secret master chef at home!

As the title suggest, we are cooking Black Pepper Crab (BPC) today – remember in my previous post we wanted to cook BPC too but ended up with Curry Chicken?!! I’m glad we managed to buy a few crabs from Shengsiong Supermarket! At the eleventh hour, we decided to drop my cousin a text and invite her over for a Christmas dinner! Good thing is, she is available. What’s even better is that the crab is so addictively delicious (at least for me)!


By the look of the ingredient, it doesn’t seems difficult to prepare!

What you need

  1. Crabs (2 x 300-400g or 1 x 1kg)
  2. Coarse Black Pepper (adjust to your liking)
  3. Unsalted Butter (60-70g; 1/4 of SCS butter)
  4. Curry Leaves (a stalk or two)
  5. 1 Onion (chop/strip both works)
  6. 2 cups of Water
  7. 2 tbsp of Oyster Sauce
  8. 1 tbsp Sugar
  9. 5 tbsp Dark Sauce
  10. 1 tbsp Corn Starch (optional)


How we do it in less than 9 steps

1. Mix oyster sauce, dark sauce, sugar together and set aside (ratio of 2:5:1)

2. Heat up wok, fragrance fry the coarse black pepper (without oil).

3. Add butter, onions & curry leaves, fry it further.

4. Add crab, give it a good fry. (If you’re like me, don’t know how to handle a crab, I believe you can request the stall owner to chop the crab into pieces for you.)

5. Add water and the mixture you done earlier in step 1, stir well then cover with lid. Wait for about 10-15 mins – depending on the crab size. (Don’t worry if you feel the water is too much, just continue to stir/fry it, the water will gradually evaporate)

6. Taste the sauce to check if it’s to your liking. You can add whichever sauce or even more pepper if you wanna spice it up a little.


7. Mix corn starch with a little water (1:2).

8. Add in the wok to thicken the sauce.

Now you done!! Serve it on your dinner plate and garnish it with coriander leaves (or curry leaves if you extra; save money fr buying coriander just to garnish)!

Most of the ingredient are pretty flexible on measurement. We added more black pepper because I like it hot. We added corn starch as I like thick sauce (we didn’t add corn starch the first time as my hubby doesn’t like thick sauce).

IMO, I think the curry leaves plays a big part. We didn’t add that previously and the BPC was lacking an extra punch. Now we tried to cook it again, we added curry leaves and immediately the fragrance whoosh outta the wok!

If you like BPC crab too, I suggest to give it a try..! If I can do it, so can you!!

DA BIG TUMMY #702 – Curry Chicken

#AllIWantForChristmasIsFood! #DABigTummy

It seems like the major change I see in myself after getting hitched is I start to enjoy cooking. It’s not like I hate cooking but probably just not so enthusiastic about it.

Since it’s a Christmas weekend, a long weekend, how can we missed the chance to whip up a dish! We had “Black Pepper Crab” in mind – we cooked that last week and it was (ehem) delicious! We combed through the whole wet market but no sight of crab (alamak)!

What happen when Plan A doesn’t work? Work on Plan B! While queuing to buy to buy my favourite neighborhood waffle, we saw French loaves and immediately new idea lighted up like a bulb on our head! We bought 2 French loaves and quickly searched YouTube for Curry Chicken recipe!

Click HERE for the video link!

Now we know what we need, we quickly head back to the wet market and grab everything we need, of course!


  1. 1 whole Chicken (cut in pieces)
  2. 3 large potatoes
  3. 30g ginger slices
  4. 10 cloves garlic
  5. 5 shallots
  6. 50g fresh chili paste
  7. 5 tbsp curry powder
  8. 3 tbsp. oil
  9. 1 stalk lemongrass
  10. 20 curry leaves
  11. 600ml water
  12. 200ml coconut milk
  13. 1 tbsp salt (adjust to taste)
  14. 1 tbsp sugar (adjust to taste)
  15. ½ tbsp chicken powder

Above are the ingredients MeatMen video asked for. We followed most of it diligently except we didn’t buy a whole chicken! We bought 5 big drumstick instead ($2.40 each) and chopped into pieces.

To start, we peeled all the shallots, garlic & ginger (the quantity we used 10:15:47g). We added 3 chilli padi (which the recipe didn’t call for) hoping to level up the spiciness!

Blend shallots, garlic, ginger & chilli until you get paste-like mixture (it totally smells like chicken rice chilli now!). After that, mix them with the chilli paste and curry powder. We used 150g of chilli paste and the whole pack of curry powder u see in above picture. I guess our potion accidentally just got upsized 3 time!

If you ask me, this is probably the most tedious step. After all these done, all you need to do is just cook it!

1. Heat up wok, add appropriate amount of oil.

2. Fry the chilli paste mixture until fragrance overwhelm the kitchen (>.<).

3. Throw in chopped chicken, lemongrass & curry leaves. and fry until chicken is about 70% cooked.

4. Pour in 600ml of water, give it another good stir.

5. Add potato, let it simmer for 10-15 mins (we boiled the potato a bit prior putting into the curry, this step is totally optional).

6. Add in coconut milk & give it another stir (we bought coconut cream instead and with the upsized quantity, we added 500ml of it)

7. Add sugar & salt to enhance the taste. (We skipped chicken powder/stock)

8. Cover with lid, and let it simmer for another 20-30 mins

Congratulation, you’re now looking like a master chef! Lol!!! We tried the curry with immediately while it’s hot and it was ok..!

Like Meatmen mentioned, let curry sit for another hour or so in order for the flavor to sip in the chicken/potatoes.. we did the same, but we let it sat longer (3-4 hrs), we didn’t purposely leave it there to sit. It’s just that we’re already full from first serving hence leave the rest for dinner.

Indeed by dinner time, the curry is so much more flavorful! If lunch is 80 points, dinner is definitely worth 95 points!

If there’s anything I can cook, I’m sure you can! Give it a try today and be your very own master chef!

DA BIG TUMMY #701 – Teochew Orh Nee

#happyweekend #happycooking #DABigTummy

After asatisfying lunch at a friend’s place, I’m so inspired to cook up something too!

To start with, I’m no expert in cooking but I can prepare simple dishes with youtube’s help!

Today, I will be sharing (like the title suggested) ORH NEEEE! It’s my favourite dessert and it’s a Teochew dessert!

I don’t have much picture of the preparation as it’s my first time trying to make one (& didn’t expect it would turn out so well!) >_<

But I will still share the youtube link with you so that you can make reference!

So many video? Which one to follow? Actually I followed a bit of everything! With a bit of everything, below is my version of Orh Nee:

INGREDIENT (**based on estimation)

1 Whole Yam (about 1.2kg – 1.5kg)

1 Slice Pumpkin(about 150g)

1 Pack Gingko Nuts(or 100g)

200ml CoconutCream or Coconut Milk

100g Rock Sugar**

150g Caster Sugar**

A (few) Pinch of Salt**

2 Cups Vegetable Oil**(you can use 200g of lard if you can get them)

2-3 Knots of Pandan Leave** (good to have but can do without too)

All above ingredient can be adjusted to your own taste preference. I underlined those ingredient which I feel is a must have! The rest I didn’t really use them because I forgot to buy them!! LOL!

**based on estimation as I totally didn’t use any measuring kit! You know like how our parents also cook..? “agar-agar” can already.. If you think it’s sweet enough for u already then you do not need to add more sugar. if 150g is too blend, just add more sugar.


  • Cut/chop yam & pumpkin into cubes and steam them (I steamed them for about 40 mins. Throw in some pandan leaves if desire).
  • While waiting, let’s work on the gingko nuts (ie: Shiokman’s video):
    • Sliced gingko nuts into half and pick out the stem.
    • When done, cook gingko nuts in boiling water & add rock sugar to sweeten it (you can use caster sugar if you dun have rock sugar).
    • Throw in pandan leaves if you have (I skipped this as i forgot to buy pandan leaves).
  • Once yam and pumpkin are cooked/soften, mashed them. (NOTE: mashed the yam while its hot. Once cold, it will be hard to mash)
  • PUMPKIN: After mashed, add sugar for sweetness and set aside (pumpkin’s done!)
  • YAM: After mashed, you can then transfer into a food processor to blend them further so you get a finer texture.
    • Add in the gingko syrup, caster sugar and a pinch of salt and blend together to add taste (you can adjust this according to suit your taste bud).
    • Add 1 cup vegetable oil to smooth it (optional).
  • Heat up your wok with 1 cup vegetable oil (or melted lard) to stir-fry your yam paste! (ie: Meatmen’s video)
  • Add sugar to enhance the taste!
  • Keep stirring until yam paste and oil combined into a smooth texture.

Ready to serve?! HANG ON!! Remember I have my coconut cream??

  • Heat up coconut cream (I added half cup of water as cream is too think)
  • Add a pinch of salt
  • Stir well and done!

Now you’re ready to serve!!

For this orh nee, I only purchased yam, pumpkin and gingko, assuming that’s all i need until i re-watch the video then realized I missed out so much! Lucky for me, I have vegetable oil & rock sugar at home so everything is still manageable!

My food processor didn’t work (yes, like a bad day to cook!)! So if you don’t have a food processor, get a sieve and do it the hard way!

In short, all you need to do is Steam, Mash, Blend and you’re done! You can skip the frying you’re lazy (ie: Hed Chef and Shiokman’s version are non fried)!

Give it a try and tell me how you like it (or not like?)?