Vibe & Leftovers

Operation: Steamboat Salvage (Or, How to Feed a Family with "Vibe" and Leftovers) 

You know that feeling on 2 mornings after a steamboat? 

You open the fridge and see the "Grave of Steamboats Past"—a bag of stray broccoli, three types of mysterious "bursting" meatballs, and exactly enough lamb slices to feel awkward about throwing them away. 

Today, I didn't see leftovers. I saw opportunity. 

### Step 1: The Flavor Foundation 

I fired up the cast iron and threw the lamb and beef shabu slices into a mosh pit of sesame oil and pepper. Once they got that "I’ve been grilled" tan, I added the salted egg yolks. If you aren't frying your yolks until they foam up like a science fair volcano, are you even cooking? 

 Step 2: The "Set and Forget" (Or so I thought) 

In went the water, dashi, pumpkin, and rice. I gave the pot a stern look, set a series of 5-minute timers, and added the "Bentong Tofu Pok & Friends" medley. Then came the dangerous part: Delegation. I had to go fetch Isaac, so I left The Wife with a very specific, very loving set of instructions.
It was basically a quest log: Add the veggie baggie. Wash and prep the kangkung. Chop the cilantro. Swirl in the egg whites. Don't let the house burn down. 

Step 3: The Reality Check I walked back through the door expecting a fully garnished masterpiece. Instead, the veggie baggie was in (success!), the flame was on low (safe!), but the kangkung was sitting there looking at me like, "You thought she was actually going to sauté me? That’s cute."
She handed me the garlic and shallots with a smile that clearly said, "I kept the baby alive and the pot simmering. The greens are a 'you' problem, buddy."
The Plot Twist Just when I thought I was the hero of this story, she pulls a Three-Color Steamed Egg out of nowhere. Silkier than a luxury hotel bedsheet. Century egg, salted egg, normal egg—the holy trinity of "I'm still the better cook." 

The Result We ended up with a bowl of Rice Mui that was 10% leftovers and 90% pure umami. Isaac is fed, the fridge is clean, and I have successfully avoided buying groceries for another 24 hours. 

Mission accomplished.

The Rhythm of the Rice Pot | A Calculated Surrender

The Morning Charge The "10:45 AM Panic" is a familiar beast. Thawing pork, a school pickup deadline at 12:15 PM, and a craving for something more than just "fuel."
Today, I decided to see how much umami a single rice cooker could hold.
The strategy was a deep-dive into the pantry: pork mince browned with yellow onions and garlic, bolstered by dried mini scallops, cuttlefish juliennes, and a heavy teaspoon of miso. I hit "Start" at 11:15 AM and walked out the door, leaving the broccoli and peas in the steamer basket for a "flash-steam" upon our return.

The Result: Vibrant greens against savory, pork-fat-infused rice. Seeing Isaac dig in at 12:40 PM made the hustle worth it. It was a "one-pot" success that didn't feel like a compromise. Even the garden got a win—the leftover rice water went straight to the mint and the "struggling" pandan plant. A small act of faith in a cup.

The Evening Gambit By 5:00 PM, I had visions of glory for dinner: A Double Pork Devotion. I was ready to level up for Jesz—pork belly, king oyster "scallops," and a healing Tonjiru soup with aged young ginger and radish. I even made a secret run to the shops to secure the final ingredients while the heir to the ludus slept. (eh?)

The Tactical Retreat But as the hour moved like a mad thing, the wisdom of the house prevailed. A hungry belly is a formidable opponent, and a 45-minute cook-time at 7:00 PM is a gamble even Ashur wouldn't take.

Instead of a three-course umami feast, we retreated to the cafe downstairs. There is no shame in the "pivot." Sometimes, the greatest act of domestic care isn't the perfect miso-glaze—it’s knowing when to put the pork back in the fridge and prioritize a peaceful, timely family meal.

The pork belly waits. The radish is in the crisper. The glory is merely postponed. 

From Pantry Raid to Pao Fan Perfection: The Ultimate Surf & Turf Porridge

 

Close enough this render ;) had to double-take to find the different items in this, wow, NanoBanana     

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Introduction:

Ever stared into your freezer, wondering what culinary magic you could whip up with those odds and ends? Today, we're sharing a fantastic success story: a spontaneous, yet utterly delicious, one-pot Surf & Turf Pao Fan (a rich, soupy rice porridge) that transformed humble frozen ingredients into a family-favorite dinner. What started as a "let's use what we have" challenge ended as a symphony of flavors, perfected just in time for piano class!

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The Inspiration: Beyond the Reels

Inspired by those viral "one-pot rice" videos, but with a unique "porridgey" twist in mind, the goal was a comforting, flavorful meal that was both easy and surprisingly gourmet. The star ingredients? Weekend-fresh prawns, baby squid that had seen a few weeks in the freezer (like the meme featuring Whitewalkers in the freezer) , glorious pork belly slices, and an adventurous addition of salted and century eggs. Oh, and a last-minute dash of wakame for that extra oceanic flair!

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The Secret Weapon: Building Layered Flavor

The magic of this Pao Fan lies in its layered approach to flavor:

1. The Umami Bomb: We started by frying prawn heads with mashed salted egg yolks and ginger. This creates a deeply aromatic, rich, reddish oil that forms the very soul of the broth. This step alone elevates the dish from simple to spectacular.

Ok this is the real phone pic , just don't mind my old 'inherited' stovetop

2. The Porridge Base: Washed raw rice was simmered gently in this infused broth. The key here is patience, allowing the rice to soften and release its starches to create that sought-after creamy consistency, rather than a dry rice bed.

3. Surf, Turf & Earthy Notes: Thinly sliced pork belly went in next, its fat rendering into the broth, adding a luxurious richness. Cubed century eggs and (a delightful, unscripted addition!) canned button mushrooms followed, deepening the complexity and texture.

4. The Fresh & Salty: Finally, the fresh prawns and "vintage" baby squid were added for a quick cook, ensuring they remained tender. A last-minute decision to add wakame seaweed contributed a lovely briny note, tying all the oceanic flavors together beautifully.

5. The Seasoning Symphony: A generous dash of Huadiao wine and white pepper provided the finishing touches, brightening the flavors and adding that characteristic "umami zing" that makes Asian porridges so comforting.

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Why It Worked: A Timeline Triumph

Despite a slightly delayed start (and a skipped grocery run for fresh greens!), the meal came together perfectly in a cast-iron casserole. The heavy pot's even heat retention was ideal for simmering the rice and keeping the Pao Fan piping hot for dinner. Timing was everything: adding ingredients in stages ensured nothing was overcooked, especially the delicate seafood.

The result? A hearty, flavorful, and incredibly satisfying bowl of Surf & Turf Pao Fan that got rave reviews (especially from Isaac and a sweet compliment from the missus hit her sweet spot of craving for century eggs + porridge on a sickly day, yay). It's a testament to how simple ingredients and a little culinary intuition can lead to an unforgettable meal, even on a busy weeknight.

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Your Turn!

Feeling inspired to dive into your own freezer treasures? This recipe is highly adaptable. Don't be afraid to experiment with your favorite seafood, meats, and even those surprise pantry finds.

What are your go-to "pantry raid" recipes? Share your kitchen triumphs in the comments below!

Some thoughts...
The Squid Secret: "If your seafood is looking a bit 'wet' after thawing, don't panic. A light dusting of wheat flour with a pinch of salt and pepper creates a protective 'velvet' coating. This keeps the squid tender and prevents it from watering down your rich broth."
The Pantry Pivot: "No lettuce? No problem. A handful of dried wakame and a sprinkle of sesame seeds turns a traditional Chinese comfort dish into a sophisticated Japanese-fusion Pao Fan."
The Reheat Ritual: "Skip the microwave. An electric steamer for 10 minutes is the secret to keeping the seafood supple and the rice from turning into mush for that midnight supper."

The 6PM Pantry Raid: Miso-Butter "Double-Sea" Salmon Pasta

 

hue hue. i've upgraded eh?

If you saw my kitchen at 4:30 PM today, you would’ve bet against me. No veggies in the drawer. A frozen block of pork belly. Two lonely salmon fillets. And a toddler (Isaac) waking up from a nap with opinions.

But we don't back down. We raid the pantry.

Today’s mission: Fusion. Umami. One Pot. # The "Pantry Gold" Sauce The MVP of this dish is the sauce. It’s that viral cafe vibe but made with stuff you probably already have.

• White Miso: 1 big rounded tbsp

• Soy Sauce: 1 tbsp

• Mirin: (My secret tweak today—adds that perfect sheen and sweetness)

• Sugar: 1 tsp

• Pasta Water: 4 tbsp to smooth it all out.

The Game Plan (The "Simple 3" Version)

I decided to tone it down. No need to throw the whole dried seafood aisle in there. We kept it clean.

1. The Salmon: Skin-side down until the skin sounds like a cracker. Flip for 60 seconds. Rest. (Crucial: Keep the skin-side UP while resting so it stays crispy!)

2. The Sizzle: Fry the sliced pork belly and dried cuttlefish in the leftover salmon fat. The smell? Incredible. Tossed in the garlic and shallots last so they didn't go bitter.

3. The Marriage: Threw the pasta, the miso-mirin sauce, and a cold knob of butter into the pan. Toss, toss, toss until it’s glossy and restaurant-status.

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The "Chef’s Reality Check" (Mishaps happen!)

• The Shattered Ramekin: While the pasta was boiling, as I was balancing the knife (why i didnt set it aside first baka!) and walking and scissoring the wakame because last minute felt it should be cut before into the pan eh?) I managed to drop my 2oz ramekin of wakame. Shattered everywhere. 😭 Had to pivot and use a much smaller portion of wakame (after a very careful floor sweep).

• The Garnish Pivot: Realized I was out of white sesame seeds. No problem—pulled out the black sesame, gave them a quick toast, and honestly? The contrast against the salmon looked even better.

The Verdict

• The Wife (Supreme Authority): "10 out of 10 stars." (I'm safe for another week!)

• Isaac: "10 stars plus 1 million more stars." (This cheeky lil...)

Final Thought: Don't sleep on dried cuttlefish in your pasta. It’s the chewy, smoky secret weapon you didn't know you needed.

Alright fine, the actual pics below.

Five-Spice Pork & Eryngii Takikomi Gohan (A Delicious Chinese-Japanese-SEA Fusion!)

From Pantry Staples to a Fusion Rice Cooker Feast!

Hey everyone! Today, I had one of those truly satisfying cooking adventures that started with a simple question and ended with a delightful, aromatic one-pot meal. What began as a quest to recreate a comforting family recipe for Chinese Five-Spice Pork and Rice in my rice cooker, quickly evolved into an exciting, multi-cultural fusion dish!

I was initially trying to recall my mother's savory pork belly and rice. I pivoted from using fuzzy gourd to Eryngii Mushrooms (King Oyster Mushrooms), which held their meaty texture perfectly. Then, my Japanese care package arrived, bringing Dashi Stock and Mirin for that unmistakable umami depth and glossy finish.

But the real magic came from my Southeast Asian pantry:

• I cut the Pork Belly into short, thick matchsticks, giving every piece a perfect savory chew.

• The cooking process was elevated by using Fragrant Frying Oil infused with garlic, shallots, and Fried Anchovies (Ikan Bilis). This simple step brought in a deep, pungent, craveable umami that took the flavor profile to "even crazier" levels! I even added some of those crispy fried anchovies right into the mix.

• For the finish, I used a wonderful mix of my own toasted white sesame seeds and the rich, dark Japanese roasted black sesame seeds, adding contrast and a complex nutty crunch. The brilliant green Snow Peas were added right into the rice cooker during the "Keep Warm" cycle, flash-steaming them to achieve that ideal "cromchy" texture!

The result? A truly unique and intensely flavored Five-Spice Pork & Eryngii Takikomi Gohan—a blend of Chinese robust spices, Japanese savory depth, and Southeast Asian fragrant oil techniques. It was rich, savory, deeply aromatic, and incredibly comforting. My little one gave it a beaming smile of approval, which is the best review any cook can ask for!

🍚 Recipe: Five-Spice Pork & Eryngii Takikomi Gohan

This recipe maximizes flavor using infused oil and a multi-cultural pantry.

📝 Ingredients

Component	Amount	Notes
Rice	2 cups	Long-grain or Jasmine rice (use the cup that came with your cooker)
Pork	200g - 250g	Pork Belly, cut into short, thick matchsticks
Mushrooms	2 large	Eryngii Mushrooms (King Oyster), cut into thick matchsticks
Aromatics & Oil	2-3 Tbsp	Fragrant Frying Oil (infused with shallot/garlic/anchovies)
	1-2 Tbsp	Minced Fried Anchovies (Ikan Bilis), reserved from frying
	2 Tbsp	Dried Shrimp, minced
Seasoning	1 tsp	Chinese Five-Spice Powder
	1 Tbsp	Light Soy Sauce
	1 Tbsp	Mirin (Sweet Japanese Rice Wine)
	1 Tbsp	Oyster Sauce
	1/2 tsp	Sugar
Liquid	~1.5 - 2 cups	Dashi Bonito Stock (or chicken stock/water)
Garnish	Handful	Fresh Snow Peas (or similar thin green vegetable)
	As desired	Toasted White and Roasted Black Sesame Seeds
	As desired	Bonito Flakes

👩‍🍳 Instructions

1. Prep and Sauté Flavor Base (Stovetop)

• Rice: Wash and drain the 2 cups of rice, placing it in the rice cooker pot.

• Aromatics: Heat the Fragrant Frying Oil in a wok/skillet over medium-high heat.

• Add the pork belly matchsticks and stir-fry until nicely browned.

• Add the minced dried shrimp and the reserved Fried Anchovies. Stir-fry for 1-2 minutes until fragrant.

• Toss in the eryngii mushroom matchsticks. Stir-fry for another 2 minutes.

• Stir in the Five-Spice powder, Light Soy Sauce, Mirin, Oyster Sauce, and Sugar. Mix until the pork and mushrooms are fully coated in the glossy sauce. Turn off the heat.

2. Combine & Cook (Rice Cooker)

• Pour the entire contents of the wok (pork, mushrooms, and sauce) over the raw rice in the cooker pot.

• Add the Dashi Bonito Stock. Crucially, add only enough stock so that the total liquid level (sauce + stock) reaches the normal "2 cups" water line on the side of your pot.

• Stir gently, and press the "Cook" button.

3. Finish & Serve

• Steam the Peas: Once the cooker switches to "Keep Warm," quickly open the lid, scatter the snow peas over the top of the rice, and close the lid immediately. Let it steam for 3 minutes. This ensures they are "cromchy" and vibrant green.

• Fluff: Open the lid, remove the snow peas, and thoroughly fluff and mix the rice, pork, and mushrooms.

• Garnish: Plate the rice, top with the crisp snow peas, and finish with a generous sprinkle of Toasted White and Roasted Black Sesame Seeds and Bonito Flakes.

Enjoy your incredible fusion creation!

Gourmet Layered Pasta Bake with Three-Way Zucchini and Smoky Crisp

 

😅 From Frozen Mince to Fabulous Feast: Engineering Our 8 PM Pasta Bake

(By The One Whom Now Respects the Cold Water Thaw)

It started with a simple, wildly optimistic question at 3 PM: Could I make a homemade lasagna for three people by 6:00 PM? My biggest hurdle? A solid block of frozen mince pork that was currently acting as a sad, prehistoric kitchen paperweight. Of course there are other cuts of babi in the freezer, but i opt to use mince for tonight and I thought of the other (actual) paperweight in the form of the box of lasagna sheets that has certainly seen many moons passed.

A lasagna should do the trick eh? 

My co-pilot, Gemini, gave me the necessary reality check—lasagna was off the table. That’s when the real culinary engineering began. The goal pivoted from a multi-hour bake to a hands-off masterpiece that could be accomplished while I fulfilled my duties as the Family Logistics Coolie.

The Great Grocery Dash (The "Condo Shop-Lot" Edition)

I needed a balanced, self-cooking meal, and the clock was ticking down to Isaac's 7:00 PM piano class. While the mince was already in its cold-water bath—the only thing standing between us and starvation—I had to make a dash to the small shoplot grocer right beside the condo. I couldn't risk the 1-km drive to Giant and leave sleeping Isaac alone for too long.

This limited inventory led to the first casualty: Beef Bacon.

The grocer offered me sorrow and dried herbs, but no chilled beef bacon.

So, I improvised. The plan pivoted to Ramly Beef Burger patties! I decided to crumble two patties until super crispy, reserving them as a "Smoky Crisp" topping—a genius substitution born purely from local necessity.

My other substitutions and enhancements:

• Ziti became Rotini/Macaroni: Easier to find and better at trapping sauce.

• Frozen Veggies became Fresh Zucchini: I committed to the "Three-Way Zucchini" layering system, because if you're going to substitute, you might as well make it fancy.

• The Found Dish: Finding a never-used, shallow glass dish (a "mystery freebie," I assume) was a sign from the great kitchen gods. Its shape was perfect for maximizing the cheesy, crispy crust—far better than a deep lasagna pan!

The Schedule Disaster & The Genius Solution

I successfully navigated the cooking—browning the mince (now thawed!), crisping the Ramly, layering the zucchini, and mixing the sauce—only for the schedule to collapse right before the oven stage.

I needed to send Isaac to piano class, sit at the music school for 30 minutes, and then drive us both to the MRT station nearby to pick up The Wife. There was nobody home to manage the oven.

Leaving a half-baked dish to sit, or cooking it low-and-slow for hours, was a recipe for food poisoning and dry disappointment.

The Final Schedule Pivot: The Ultimate Bake-Ahead

My final move was to turn the dish into a perfect make-ahead casserole:

1. Serve Isaac: A pre-baked portion of the fully cooked sauce and pasta was dished out to fuel him for his music lessons.

2. Full Bake & Chill: The rest of the pasta casserole was fully baked at 375°F before I walked out the door.

3. The Reheat: Upon our return around 8:15 PM, we simply reheat the covered dish. This guarantees a safe, perfect, piping-hot meal with a crispy, intact crust right when our late dinner starts.

This kitchen adventure, driven by a frozen block of meat and a demanding family timetable, proved that the best meals often come from constraint and humor.

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🍽️ The Recipe: Gourmet Layered Pasta Bake with Three-Way Zucchini and Smoky Crisp

This recipe transforms a quick weeknight dinner into a magnificent, layered bake, utilizing creative techniques and substitutions (like using ground mince straight from the freezer and substituting smoky bacon with beef patties). The "three-way zucchini" layer adds both structure and fresh flavor.

| Prep Time: 25 minutes (if mince is thawed) | Cook Time: 30 minutes (initial bake) + 25 minutes (reheat) | Serves: 3-4 |

🛒 Ingredients

Category	Item	Notes
Meat	400g Mince Pork (thawed using cold water method)
	2 patties Ramly Beef Burger (substitute for smoky crisp)	Crumbled and crisped for flavor/topping
Carbs	3/4 box Short Pasta (Rotini, Macaroni, Penne, Ziti, etc.)	Use any shape you prefer!
Sauce	1 large jar Marinara Pasta Sauce (approx. 700g)
Veggies	1 medium Green Zucchini	Prepared 3 ways (diced, thick slices, shavings)
Dairy	1-2 cups Shredded Mozzarella Cheese
Topping	1/2 cup Panko Breadcrumbs
	1-2 Tbsp Dried Parsley & Mixed Herbs	Your resourceful herb blend!
	1 Tbsp Olive Oil + Onion Powder, Black Pepper	For seasoning and crisping the panko

👩‍🍳 Method (Bake Now, Reheat Later)

Part I: Stovetop Assembly

1. Pre-Bake Zucchini Base: Lay the thick zucchini slices in the bottom of your baking dish. Toss these with oil/spices. Bake them alone at 375F (190C) for 5-8 minutes to build structure.

2. Crisp the "Smoky Crisp": In a large pot (Pot 1), crumble and cook the 2 Ramly burger patties until fully crisped. Remove the crisp bits and set them aside. Leave the rendered fat.

3. Build the Sauce: Add the thawed mince pork to Pot 1 and brown. Drain excess fat. Add the diced zucchini and cook for 2 minutes. Pour in the jarred sauce and bring to a simmer.

4. Cook Pasta: In a separate pot (Pot 2), boil and cook the pasta until it is $2$ minutes shy of being done. Drain well.

5. Combine: Turn off the heat on the sauce pot. Add the drained pasta and $1/2$ cup of shredded mozzarella. Mix everything to coat.

Part II: Layer, Bake, and Hold

1. First Layer: Pour the pasta and sauce mixture directly over the pre-baked zucchini base.

2. The Topping:

   • Sprinkle with the remaining shredded mozzarella.

   • Mix the panko and dried herbs/oil and sprinkle this mixture over the cheese.

   • Layer the thin zucchini shavings over the panko.

   • Scatter the reserved crispy burger crumbles over the top.

3. Initial Bake: Bake at 375F (190C) for 30 minutes (or until golden and bubbling).

4. Cooling & Store: Remove from the oven, let the dish cool on the counter uncovered until room temperature. Cover tightly with foil and place in the refrigerator until ready for reheating.

Part III: Reheat for Dinner

1. Preheat: Preheat oven to 350F (175C).

2. Reheat: Place the covered dish (foil on) in the oven for 25 minutes (to heat through from cold).

3. Crisp: Remove the foil and bake for an additional 5 minutes to re-crisp the topping.

4. Rest: Let it rest for 5 minutes before serving. Enjoy your spectacular dinner!

Year 2020

 Time does fly.

Well, 1 post for this 2020 stamp then.

Had a mini-resolution on my MRT ride this morning to revisit this weblog, and I actually did manage to squeeze some time during lunch to flip thru this year's photo memories for content.

But, I'll leave it for tomorrow then, or Saturday, or Sunday. Hah!

Goodbye 2020, it certainly has been a helluva ride

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Oh hi I'm back. 
Well I guess this photo should stand in this place for this little old update.

Isaac Tan Yi.
4 Years & 3 months old

Handsome fella?