Sautéed Lettuce with Dried Cherry Shrimps

Sautéing veggies is my new favourite pastime, especially after I’ve discovered cherry shrimps! You can find dried cherry shrimps in any Asian/Japanese markets. These tiny crustaceans pack a lot of flavour!

Here’s a rough recipe on how to make a quick, delicious, and healthy vegetable dish.


  • Leafy vegetables like lettuce, cabbage, or spinach
  • A pinch of dried cherry shrimps (try not to nibble at them too much before cooking :P)
  • Chopped garlic (optional)
  • Cooking oil
  • Pinch of salt
  • Approx. 1 tablespoon of water



  1. In a wok/frying pan, heat up oil (granola is fine), and sautée cherry shrimp and garlic on medium-high heat. (30 seconds)
  2. Add in vegetables and water.
  3. Adjust flavour with salt. Continue to sautée vegetables. (3-4 minutes if you are cooking lettuce)

Tip: For the perfect flavouring (in my opinion of course), add enough salt so that the veggie juice on the bottom of the pan is just slightly too salty. The veggies themselves would taste just right (again, in my opinion).



#LfffMolangs #Veggies #Recipe #CherryShrimps #CookingDiaries


Cooking Diary #1 – Miso & Maple Salmon

Tonight we tried to make a sauce for salmon that isn’t the typical aioli. Miso and maple… how “Vancouver”.

That char…

Rough Recipe

(For glazing one ~250 g salmon fillet)

  • Total of 2 -3 tablespoons of miso paste, maple syrup, and rice vinegar (ratio is 1:1:1)
  • A dash of spicy stuff (Tabasco, paprika, etc.)

Yup, that’s all.


  1. Place salmon fillet skin-side down on a cold pan (oiled).
  2. Turn the heat to medium. As the skin/fat starts to render, apply miso & maple glaze.
  3. Transfer pan to a pre-heated oven. Broil (most likely 550°C) the salmon for for 5-10 minutes.

20/20 hindsight: miso and vinegar smoke up easily, so place the pan in the middle oven rack rather than the top.