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Recipe: Indonesian Prawn Curry (印尼咖喱虾)

Don’t be deceived by its name, this Indonesian Prawn Curry 印尼咖喱虾 does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia and during our recent visit to Ipoh, Perak, I got to try this dish for the first time.  It tasted amazing and what I liked about this curry is I believed the restaurant used soya bean milk instead of coconut milk.  In my opinion, this is a much healthier dish.

As I am always on a lookout for new dishes to share with our readers, this was definitely one of the dishes that I could not wait to recreate in my kitchen.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.



600g prawns, with shells on and legs trimmed.

5 shallots, chopped

4 garlic, minced

1-inch ginger, minced

1 tablespoon dried prawns, soaked and minced

3 tablespoons meat curry powder

½ inch of belacan, toasted, chopped into smaller pieces

2 stalks of lemongrass, white part only, bruised

3 stalks of curry leaves, leaves stripped from stalks.

2 to 3 cups of soya bean milk

Some salt

Fish sauce to taste

Sugar, to taste (optional)

Some cooking oil



  1. Marinate the prepared prawns with 2 tablespoons of curry powder and ½ tablespoon of salt.
  2. Heat wok or claypot with 3 tablespoons of oil.
  3. Add in shallots, garlic, ginger and lemongrass. Fry till fragrant.
  4. Next, add in the dried prawns and belacan and fry for a minute.
  5. Add in 1 tablespoon of curry powder and half the curry leaves. Then fry for another 2 minutes.
  6. Add in the prawns and give it a few quick stirs.
  7. Add in ½ cup of chicken stock and turn the heat up. Bring it to a fast boil and simmer for 5 minutes.
  8. Add 2 cups of the soya bean milk and turn up the heat to bring to a fast boil. Then lower the heat and let it simmer for 5 minutes. Half way through the cooking process, you may add more soya bean milk if necessary.
  9. Once the prawns are cooked through, add in the rest of the curry leaves and give it a quick stir.
  10. Turn off the heat and serve immediately.

Recipe: Steamed Meat Patty with Salted Egg (咸蛋蒸肉饼)

There are many reasons why I love to use the steaming method for dishes.  Firstly, all I need to do is prepare the dish and place it in the steamer and allow it to cook and it requires little attention from me (except when I am steaming dishes which require an hour or more and need to top up water when necessary). Secondly, it preserves up to 50% more nutrients in the food and doesn’t require any fats when cooking. It is ideal for those who are watching their calorie and fat intake.  Thirdly, the cleaning up is a breeze as there is no oily mess or loads of pots and pans to wash up.

We are fortunate to have many quick, easy, and tasty steamed dishes in our Chinese cuisine and one of them is this popular Steamed Meat Patty with Salted Eggs. There was a time when I cooked a small portion, so I steamed the pork patty over my rice cooker while cooking the rice. It’s so convenient, and it saves time and gas too. Hmmm… maybe this is another reason to steam dishes. (Hahaha)

This dish might look like a plain Jane, but when you savour it, you will taste the juicy meat which is complimented by the salted egg white and the delectable egg yolk. This is truly what I call a taste of home.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.


Serves 4 persons


450g minced pork

2 salted eggs

½ inch ginger, julienne

1½ teaspoons soy sauce

2 teaspoons cooking wine

Dashes of ground pepper

1 teaspoon sesame oil

1 teaspoon cornflour



  1. Separate the salted egg white from the yolk.
  2. Quarter the egg yolk and set aside
  3. Add the cornflour into the minced pork and mix well.
  4. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour.
  5. When ready to steam transfer the mixture to a steaming bowl.
  6. Distribute the quartered egg yolk on the meat.
  7. Fill a wok with enough water and bring it to a boil.
  8. Place the meat patty on the steamer and steam for around 15 to 20 minutes.
  9. Garnish with some chopped spring onions.


Note from Mummy’s Kitchen:

  1. If you are unsure of how much soy sauce to add in, use your pinky and dip it into your salted egg white, then taste the level of saltiness. If it is fairly salty you may want to reduce the amount of soy sauce.

Food Review: Lime House @ Keong Siak Belt

When Lime House first opened its doors in 2013, they introduced the Caribbean concept of “liming”, which means the art of sharing food, drinks, conversation, and laughter. The restaurant and bar is set in a heritage four-storey shop house in Chinatown’s Keong Siak belt.

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The owner of Lime House, Chris Morris wanted his customers to view Lime House as an extension of their own homes. This is clearly reflected in the interior and décor of the space, as well as the warm and welcoming staff that instantly made us feel at home! The space gives out laid-back, vacation vibes which complements the home-y taste of the dishes served.

After celebrating 5 fantastic years of Limin’, Lime House launched their new Caribbean Tapas and Cocktail menu which features some of their old favourites as well some new delectable selections. One thing is for sure, by the end of the night, we were so stuffed that we could roll out of the door!


Lime House prides themselves in their house-made sauces and curries that are all made from scratch. As a result, one of the stars of their menu is the Jerk Chicken Skewers which features their homemade sauce and delectable pineapple salsa. Their chicken was tender and had a good balance of flavours.

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Another interesting menu item was the Seafood Tostones. The tostones are double fried plantain, whilst the seafood cocktail dip is a concoction of prawn and squid in a Rum-infused, spiced dip. This dish had a bit of a throaty spice and was and interesting melding of flavours.

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The Caribbean Rice Bowls consists of brown rice topped with Oxtail, Tribajam Curry Goat, Jerk Chicken, or if you are vegan, Ital Stew. Our favourite was the Tribajam Curry Goat Rice Bowl! The mutton was very tender and had a familiar, home-y taste to it. I would definitely order this the next time I visit!


They also launched a few new cocktails such as Rebel Stormy – A concoction of homemade Falernum, ginger beer and passionfruit, Jamaican Sunset – Pimms N1-based drink with fruit, spices and ginger beer, and Bison Cooler – Vodka flavoured by Bison Grass, with the refreshing flavours of chamomile essence and apple juice. The Bison Cooler was definitely my personal favourite! It’s very refreshing and, in my opinion, great to cleanse the palette!



2 Jiak Chuan Road
Singapore 089260

 Opening Hours:

Tuesday – Saturday : 17:00 – 00.00

Sunday – Monday & PH : Closed


Lime House

Tel: +65 6222 3130

Recipe: Laksa Prawn Pancake

Recently, my mum was in hospital for 3 weeks. Having to visit her in the hospital almost every day caused me to stop cooking for the family. Eating out all the time was very daunting for my family and I, so since it was a weekend night and I was not visiting mum, I thought it will be great to whip up at least one or two homecooked dishes for my family.

I was delighted that once again that I was able to create this quick and easy Laksa Prawn Pancake for the family using Dancing Chef’s Laksa Paste. The laksa paste indeed added a twist to the normal prawn pancake that I usually cook. It added an extra oomph to the pancake!! If you like this you might also want to try our “Din Tai Fung” Style Prawn Pancake (脆皮虾饼).

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.


Serves 2 to 3 persons


1 sheet dried bean curd sheet

250g Prawns

3 tablespoons laksa paste

½ teaspoon toasted sesame seeds (optional)

Some oil for frying



  1. Remove shell from the prawns and devein them.
  2. Smash the prawns on the chopping board and then mince them.
  3. Add in the laksa paste and marinate it for 30 minutes.
  4. Gently wipe the bean curd skin on both sides with a clean, damp cloth; this is to get rid of the salt coating.
  5. Cut 1 or 2 pieces of the dry bean curd sheet into 6 inches x 4 inches or you can cut it according to your desired size.
  6. Spread the prawn laksa paste on half the piece of cut bean curd sheet.
  7. Next fold the bean curd sheet in half and set aside.
  8. Repeat till the paste is used up.
  9. Heat up some oil in a non-stick pan, on medium-low heat.
  10. Pan fry on one side till golden brown.
  11. Flip the pancake over to pan fry the other side till golden brown or prawn paste is completely cooked.
  12. Dish out and cut into smaller pieces. Serve immediately with steamed rice.


Note:  This is a collaboration with #DancingChef

Recipe: Steamed Chicken Thigh with Essence of Chicken (鸡精蒸滑鸡腿)

As far back as I can remember, one thing I will not miss out on giving my children during their examination periods was Essence of Chicken!! By giving them a dosage of this magical essence, it somehow gave me the assurance and satisfaction that I have helped them to achieve better results!!

In recent days, I have been feeling fatigue and I decided to cook this dish to combat my “overworked” body!! I added in red dates to replenish iron and promote blood circulation and wolf-berries for good eyesight. Well, well it seems to work on me and I certainly felt more energetic today. Maybe I should cook it more often!

Which do you prefer? Drinking the Essence of Chicken straight from the bottle or use it for cooking? Personally, I prefer to use it for cooking. Just to let you in on a secret, I always thought my children were so brave to be able to drink the essence straight from the bottle.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.


Serves 3 to 4 persons


2 medium drumsticks with thigh, chopped into large pieces

1-inch of old ginger, julienned

3 Chinese mushrooms, rinsed and soaked until soften, cut into strips

6 red dates, stones removed

15g dried black fungus, rinsed and soaked until soften, cut into broad strips

2 bottles of essence of chicken

2 tablespoons sesame oil

1 tablespoon cornstarch

Dash of pepper

½ teaspoon salt

1 – 2 teaspoons superior light soya sauce



  1. In a mixing bowl, add in the chopped chicken, Chinese mushroom strips, sesame oil, ginger, corn starch, one bottle of essence of chicken, salt and light soy sauce. Then mix well. Set aside to marinate for at least an hour or more in the fridge.
  2. In a steaming dish, add the black fungus strips and then the marinated chicken.
  3. Then sprinkle the goji berries and add the red dates to the chicken.
  4. Steam under high heat for 15-20 min or until the chicken is cooked thoroughly.
  5. Remove the steamed chicken from the stove, then pour the other bottle of chicken essence over the chicken.
  6. Serve immediately.

Food Review: Boufe Boutique Café @ Phoenix Park

Known for their uniquely fashioned cakes (notably their unicorn cakes), Boufe Boutique Café is tucked away in a quiet corner of Phoenix Park along Tanglin Road. The café itself maintains the British Colonial exterior of yesteryears. As the location is not as conveniently accessible as some other cafés, it provides a refuge from the rest of bustling Singapore and is generally quiet and cosy.

Boufe plays on the ample amount of natural lighting by keeping its interior simple and minimalistic. It definitely makes for prettier pictures for the gram. 😉 Their all-day brunch menu features an array of classic options, as well as some fusion food items. I love that they bake their own bread in-house every day.


I ordered their Yuzu Eggs Florentine ($19) which features sauteed baby spinach, Norway smoked salmon, poached eggs, homemade yuzu hollandaise sauce with paprika, and salmon roe on top of their artisan sourdough. It was also served with a side of fresh greens. I was pleasantly surprised by this combination. The hollandaise sauce was amazing, and the overall combination paired well with the bread.


When the Truffle Mushroom Pasta ($14) arrived, we were greeted with a strong and generous wharf of truffle goodness! Most cafés tend to be a bit stingier with their truffle oil, but Boufe clearly did not hold back. You can order your pasta with a choice of either spaghetti or linguine. The truffle mushroom cream sauce, sauteed spinach, sous vide egg & parmesan cheese blended well together. However, I would have preferred if they added in another dash of salt as it leaned toward a blander flavour. Word from the wise, you might want to share this with a friend, a mate, or a partner, as a change of flavour would be well appreciated.


I also tried their Duck Confit ($18) which came with a red wine glaze, mashed potatoes, and sautéed mushrooms. Unfortunately, I wasn’t a fan of the marination and felt that both the duck confit and the mashed potatoes were bland and lacking salt. The duck was also quite dry.

We happened to visit Boufe at a time where they introduced new menu items, so we decided to try them out too.


The Old Bay Chicken Taco ($16) arrived and it was a feast for the eyes. The toasted tortillas were served with skewered old bay marinated chicken thigh cubes, assorted capsicum, lettuce, coriander, parsley, shallots, butter corn, and chipotle dip. The colours were so enticing and the taste certainly matched! The chicken felt like it was a tad bit overcooked but was tasty! The dish teased our palettes with an array of enjoyable, earthy flavours!


We also tried out their new Chasu Miso Pasta ($18) which was served with a few slices of pork chashu, miso sauce, onsen egg, spiced silver sprout, and shredded seaweed. Personally, I did not find the pasta to be anything spectacular. However, I really enjoyed the smokey flavour of the pork chashu and its melt-in-the-mouth texture!


Boufe Boutique Café also provides an array of cakes for those who enjoy their after-meal sweets. We decided to give them a try and ordered The Rock ($8), Strawberry Shortcake ($8), Daisy Cake ($8), and Classic Cheesecake ($8). All of which I believe is pricier due to their sizes, but they were beautifully presented. Their cakes lean towards the sweeter side so do be mindful of that when trying them out!

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Overall, Boufe has a great environment for quality family time, and catching up with old friends!


308 Tanglin Road #01-01
(Phoenix Park)
Singapore 247974

 Opening Hours:

Monday – Sunday : 9:00 – 20.00


Boufe Boutique Café

Tel: +65 67347656

Recipe: Trio Eggs Spinach in Superior Broth (上汤苋菜)

Trio Eggs Spinach in Superior Broth is a dish which is so simple and inexpensive to whip up at home.  In a restaurant, you will most like pay about S$18.00++ for the dish, whereas at home you will pay much lesser for the ingredients and get a more nutritional dish that is free from artificial flavourings and MSG.

My humble superior broth is made from pork bones, chicken bones, and chicken feet. I brought it to a boil and then lowered the heat and simmered it for at least 3 hours. I usually prepare a pot of such stock to keep on hand so that I can use them whenever I am doing a quick-fry, stir-fry, braised, or steamed dish. The flavour of all these dishes are enhanced by adding a splash of homemade stock.

Note: In our video, you can see that I blanched the spinach (see note below) but in this recipe I lightly stir-fried the spinach.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates and videos.


Serves 4 persons 


450g spinach, leaves and stems separated

1 salted egg

1 century egg

2 farmed eggs

300ml superior broth/chicken stock/ikan bilis (anchovies) stock

1½ tablespoons cooking oil

2 cloves garlic, sliced

1 tbsp of wolfberries, rinsed

1 tsp Chinese cooking wine

A pinch of salt

Dash of white pepper (optional)



  1. Boil the salted egg for 6 to 7 minutes.
  2. Remove the cooked salted egg from heat and let it cool.
  3. Peel and cut the egg into bite-size pieces. Set aside.
  4. Peel and slice century egg into bite-size pieces, then set aside.
  5. Beat the 2 farmed eggs, then set aside.
  6. In a pan, heat up the cooking oil and add in the garlic.
  7. Fry till it is fragrant then add in the spinach. Fry till it is almost cooked. Remove and set aside.
  8. Using the same pan, add in the stock and bring it to boil.
  9. Add in the salted egg, the century egg, and wolfberries.
  10. Add in the spinach and then stir in the beaten egg.
  11. Add in the cooking wine and let it simmer for 2 minutes.
  12. Add in a pinch of salt and a dash of white pepper for taste if necessary.
  13. Serve immediately.


Mummy’s Kitchen note:

If you prefer to blanch the spinach, the following is the method:

  1. Add some water into a pot and bring it to a boil.
  2. Add 1 tbsp of cooking oil and a pinch of salt to the water.
  3. Blanch the spinach stems for 2 mins, followed by the leaves for 1 minute.
  4. Drain and set aside.

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