Food is what makes us tick and we remember good memories of eating and of certain foods that remind us of home. Here is where we place the recipes that bring us joy.

Fuzhou Oyster Cakes (Oyster Fritters)
5 Tablespoons oysters, cut in half if large
5 Tablespoons shredded carrots
5 Tablespoons shredded Chinese celery cabbage
5 cloves garlic, minced
5 scallions, minced
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons water
1 cup corn oil
1) Combine oysters, carrots, cabbage, garlic, scallions, soy sauce, sugar, and five-spice powder.
2) Mix flour, cornstarch, and water and then mix with the oyster-vegetable mixture.
3) Heat oil, immerse the ladle in the oil until it is hot, then fill the ladle almost full with some of oyster mixture. Immediately hold it just under the surface of the oil until set, then tip it out and fry the cake until golden, turning it several times. Drain and put into a warm, not a hot oven, until all of the rolls are fried.
4) Serve with or without a dipping sauce of your choice or use soy sauce, ginger, and/or garlic.
(Cited from


Josh’s Innerlanders Oyster Stew
· Half a cup of freshly churned butter
· A cup of chopped celery (carrots and potatoes are also good).
· Three table-spoonful of chopped shallots (small onions make a fine substitute as well).
· One quart of fresh cream.
· Two bowlfuls of fresh oysters, washed clean of grit.
· Salt and ground black pepper for taste.
Melt the butter in a large pot, throw in the shallots or small onions. Stir until the shallots are soft and golden-brown. Add in the celery (or the carrots and potatoes).
Add in the fresh cream and mix with medium heat, remembering to stir frequently. When the mixture is about to boil, add in the oysters and the brine they have been soaked in. Salt and pepper for the seasoning. Taste first before adding more salt.
Stir until the “lips” of the oysters curl and when this happens, turn off the heat. Serve with hot bread or river rice. Or enjoy it unadorned.


Ayam (Chicken) Stew
Things needed:
Two drumsticks.
Two pieces of breast meat (or thigh, depending on your choice).
Ayam bones (for the stock).
One large onion.
A small calamondin orange (ordinary orange rind will do the trick).
Olive oil.
Soya sauce, both light and dark.
Nutmeg powder.

1. Remove the skin (if the ayam has skin) and rinse the meat thoroughly, before putting the ayam (drumsticks, breast meat and bones) into a pot.
2. Fill the pot with water until the water level covers the ayam bits. Bring the water to a boil and remove the scum. This will form the stock base for the stew.
3. While the stock is being made, wash the vegetables, peel them if necessary and chop them up into chunks. Save the peels and shavings for the compost if you have one.
4. When the stock is done, remove ayam bits into a separate pot (or plate). Pour the stock into a clean pot.
5. Pour a teas-spoonful of olive oil in the pot (used for the stock) and add in the onion. Stir until it is golden-brown.
6. Add the ayam bits in slowly and gently stir.
7. Add in the vegetables and stir (use a big wooden spoon if possible). A few dashes of light soya sauce.
8. Gently pour in the stock and stir until everything is mixed.
9. Bring it to a boil, removing the scum constantly. Around this time, add in the dark soya sauce.
10. Bring down the heat and simmer for a couple of hours. You can add in the orange/peel and the nutmeg powder.
11. Watch the stew and stir it regularly.
12. After a couple of hours, you can serve the stew hot, with river rice or warm bread.


Rosemary Infused Water
This one is shared by my mother and makes a good refreshing drink for summer.

Wash a small sprig of rosemary thoroughly, before adding it to a jug of chilled water. Add ice for extra chill. Lemon slice is optional.


Chicken Porridge
This is a nourishing recipe, especially for cold days and when you are down with a cold or the flu!

Ingredients needed:
Chicken fillet (the breast meat is also appropriate).
A finger of young ginger.

1. Wash and remove any traces of fat from the chicken fillet. Put it in a pot filled with water and bring to a boil. When the chicken is cooked, remove it from the water. (Note: you can use the stock for later use – just freeze it).
2. Prepare the rice in another pot also filled with water and bring to a boil. Make sure not to overcook the rice. Check if the rice grains are fluffy, not hard. If they reach the fluffy stage, switch off the heat!
3. Strip the chicken fillet into tiny bit-size bits and add them into the porridge. Add heat and simmer for ten minutes so that the flavors can mix.
4. Cut thin slices from the young ginger. Add to taste/garnish.


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