Maggi’s Tom Yum Noodles

Tonight’s dinner is Maggi’s Tom Yum Noodles with shrimp, fishballs, shrimp balls, straw mushrooms made with leftover salmon broth used to make Teochew fish porridge.



Watermelon and Green Mango Salad

Thanks to my friend Shilah for sharing her yummy watermelon recipe. It inspired me to come up with a different version for the hot sunny days.

Ingredients (no particular portions):


Green Mangoes that are not too ripe

Kikkoman Light Soy Sauce

Fish Sauce

Lemon Juice

Lime Juice

Ginger Powder

Parsley Flakes

Hot Chilli Flakes

Black Sesame Seeds

Sesame Seed oil (Optional)

Copyright 2012 From the Kitchen of Eloise

Seafood Pot

Inspired by a seafood pot we tried at a Thai Restaurant in town, I ventured out to make my own.



1 chopped garlic

1 chopped shallots

1 red onion cut into strips

3 tablespoon of peanut oil

Thai fish sauce

1/2 cup of lemon juice

Black ground pepper

9 small bundles of glass noodles

Boiling water

1 pound of peeled shrimp

1 pound of mussels (“walk” mussels in a bowl of cold water with corn meal for 1 hour. The mussels will eat the corn meal and spit out the sand. You can leave this bowl in the fridge if you wish. Before cooking, pour out water and rinse off the corn meal. Scrub the shells of mussels and pull out the beard)

1 pound of sea scallops

4 sticks of celery, sliced diagonally

1 packet of cold slaw mix

20 white button mushrooms, sliced thin


To prepare glass noodles, pour boiling water over glass noodles in a big bowl. The water should cover the glass noodles. Loosen the glass noodles with a pair of bamboo chopsticks and push all the noodles into the water. When noodles are soften, immediately pour out the excess water carefully or drain with a colander.

In a frying pan, heat up peanut oil together with chopped garlic, shallots and red onion. When these are slightly brown, add in shrimp. Then add a few dashes of Thai fish sauce and lemon juice. When shrimp are about 80 percent cook, add in mushrooms, celery and cold slaw mix. Stir fry ingredients with a pair of bamboo chopstick then add about 2 cups of water and the mussels. Cover the frying pan and simmer until mussels are slightly open, then add sea scallops, cover pan again and simmer until mussels are completely opened. Sea scallops are added last because they cook fast.

Scoop all the ingredients into a big bowl and leave the gravy from cooking them in the frying pan. Pour glass noodles into the frying pan, stir them into the gravy and let the glass noodles soak up the gravy. Add several shakes of ground black pepper and mix it into the glass noodles.

In a big pot, scoop in some glass noodles then scoop in some ingredients. Repeat until the glass noodles and the ingredients are mixed in together.

Copyright 2011 From the Kitchen of Eloise