After a 5 year hiatus from this blog, I’m back – perhaps not as often but surely not for another 5 years. So, what have I been up to? Well, we’ve moved down south to Singapore, kids have grown much and our domestic helper has taken over most of the kitchen duties.

Thus far, we’ve had 4 domestic helpers from Indonesia and Philippines. Though they came to work with us with no prior cooking experience, I’m glad to say that they’ve learnt much along the way on how to cook Delicious Asian Food the Hochiak way. One of our helpers have learnt and shared her culinary skills with her new employer in Hong Kong much to her employer’s delight.

As I have mentioned before, cooking at home need not be difficult. With careful planning, you’d be surprised how easy it can be to whip up a meal for your loved ones. As I come back to this blog, I asked myself what should I post? After much thought, I reckoned I should go back to where this blog started off. Simple, easy and delicious asian home-cooked recipes which everyone can try in their kitchen.

Baby Bok Choy is a type of leafy green from the chinese cabbage family. It is similar to mustard greens or siao bai chai, albeit in miniature form. Preparation is easy and cooking is even easier. There are a couple of ways to cook the Baby Bok Choy – stir frying, steaming or boiling. My personal favourite is to blanch them and drizzle with sauce. This keeps the Baby Bok Choy tender yet crisp and retains as much of its nutrients as possible.

This is how you can cook the Perfect Blanched Baby Bok Choy recipe at home. 


  • Baby Bok Choy (choose any amount you like, trim the tough ends, separate the leaves)
  • One garlic clove (chopped finely) or you can substitute with 2 shallots (finely sliced)
  • 4 tablespoons of peanut, palm, canola, sunflower or blended vegetable oil. Avoid olive oil.
  • Oyster sauce (to drizzle to taste)
  • A pinch of white pepper powder (optional)
  • A pot of boiling water
  • A bowl of cold water.
  • A teaspoon of salt



Bring water to boil. Upon boiling, add a teaspoon of salt and a tablespoon of cooking oil.

Add baby bok choy to the boiling water, stir to ensure even cooking. Once leaves turn a darker green, remove and drain. This should take about 2-3 minutes max. Try not to overcook the baby bok choy. Once drained, toss the baby bok choy into cold water for a few seconds, remove and drain.

Place the blanched baby bok choy on a plate.

Heat up a pan / wok and add 3 tablespoons of cooking oil. Once oil starts to smoke, turn off the heat and add the garlic (or shallots), stirring briskly. By the time the oil cools down, the garlic should have turned golden brown. Otherwise, turn up the heat. Remove the fried garlic from the oil and set aside.

Pour some of the garlic oil onto the blanched baby bok choy, drizzle oyster sauce to taste, add a pinch of  white pepper powder (optional) and top with the fried garlic.

Best served immediately with steamed rice.

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  1. 1
    Ah Pek
    December 29th, 2017 at 9:01 pm

    Wahh…Bak Choy only ah? after 5 years.

  2. 2
    December 29th, 2017 at 9:19 pm

    Ah Pek, start simple and easy. Long time no blogging liao. LOL!

  3. 3
    January 5th, 2018 at 6:53 am

    welcome back !!! thrilled to see you back to blogging – and across the border too ! If you have favourite local retailers or sources for fresh produce, that would make a great post ( for entirely selfish reasons since we are here too ha ha ha ) 🙂 again , welcome back & happy new year !

  4. 4
    January 16th, 2018 at 9:44 pm

    Angeline : Hi! Wow! Happy New Year! I didn’t know that you’re still following this blog. LOL! So nice to see familiar names again in the comment space. I mainly buy fresh produce from the market at 105 Hougang Ave 1. It’s also known as the Hainanese Market and Food Centre or Lor Ah Soo market. Good choice and variety of quality seafood, pork, chicken, fruits and greens. Have you been there?

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