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Home Cooked Gourmet

by Steven Yeo APEX-MBA 2004

Singaporeans had gone through a long period of staying home since early 2020 till now. During this period, I marvel at how isolation brings out the inner chef in each one of us. Some can cook up a storm with fine dining style, while others wiped up delicious things with leftovers.

Eighteen months before leaving for China, I had also managed to cook some fantastic dishes for my family and friends. Here’s a quick look at some of my creations.

Braised Pig Knuckles

Honey Lime Garlic Butter Baked Salmon

Steamed Pumpkin Cake

Mei Cai Kou Rou

Kou Rou Pau

Here's a recipe from one of my creations. Try it and let me know if you like it.

Recipe -  Braised Pork Knuckles


  • 2 Pork Knuckles cleaned. Ensure all hairs are extracted.
  • 2 litres of water
  • ½ cup of light sauce
  • ½ cup of Hua Tiao Wine
  • 1/3 cup of dark sauce
  • 2 tsp of thick dark sauce (if you want it darker)
  • 2 long cinnamon sticks
  • 3 star anise
  • 10 cloves
  • 3 whole garlic (with skin) and cleaned
  • 5 slices of ginger (thick slice)


Put all into a pot and boil, and close the lid. Once boiled, lower the heat to small/medium and let it simmer for 3 hours.

After 2 hours of boiling, add in:

  • 4 soaked Chinese mushrooms, reserve the water and add the clean portion to the pot as well.
  • 10-15 shelled chestnuts

It should be tender after 3 hours of slow cooking. Taste and enjoy!


NUS Business School Alumni Association

National University of Singapore c/o NUS Business School Alumni Office (BIZAlum),

Mochtar Riady Building Level 6, Unit 6-19/20, 15 Kent Ridge Drive, Singapore 119245

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