I’ve been obsessed with the idea of owning an air fryer for a long time now… think back when it was thrown into the spotlight a few years ago.

But I really couldn’t justify spending $300 on the good old Phillips one for something I may not often use…

And then just last week, thanks to a Qoo10 sale, I manage to snag this Mayer one for $54.


Model: Mayer 2.1L MMAF22 Air Fryer

Features: 2.1L, 60 minutes adjustable timer, 80-200 degrees celcius

Went through lots of reviews before buying it, and so far so good… chose this over MMAF88 (3.5L!)  simply because it’s white… to match my mother’s aesthetics HAHA.

Definitely can’t beat the strong ones in the market and the family was apprehensive about it tripping the circuit or exploding (…) but yes, none of that happened thankfully.

So I made these babies:



It’s my absolute favourite Chinese New Year snack – I don’t know when it climbed up to the ranks of being a CNY-worthy snack, but I remember first eating them at the COCA Steamboat Restaurant at Ngee Ann City before their relocation (to another unit on the same level).

They’re amazing and once you start, it’s hard to stop.

The preparation is also incredibly simple. I’d say the washing took up the bulk of the time and effort!

How To Prepare:

It’s not even a recipe so…

1. Get your crabsticks! I read online that the Dodo ones should be the only brand you purchase – ain’t no need for seasoning at all.

2. Roll open your crab sticks! Simply tear them to the width you’d like them to be, be it 0.74893cm or 2cm. If they’re too big they may just roll back up and they wouldn’t fry properly so yes, I would say some tearing is necessary.

If you’re OCD: roll out all the crabsticks, stack them up, cut with a knife.



As you can see, mine are terribly uneven.

3. If you intend to fry all 16 crabsticks in a typical packet (I got my crabsticks at $1.95 – it was at a very slight discount at Cold Storage), some recommend splitting them into two batches but some say just dump them all in your air fryer. I think it very much depends on the capacity of your air fryer la so just do whatever appropriate. Better to put less than more.

I urge you to use up the entire packet, instead of keeping half in the fridge for another frying session, because the clean-up is too much effort. You can keep them in a nice little tupperware in the event you cannot finish them in one seating. (This one is difficult.)

4. Preheat your Air Fryer for 5 minutes, at 200 degrees celcius.


5. When you hear the melodious *ding*, dump all your crab sticks in. Don’t bother arranging them neatly. After you do so, give them a TEENY bit of oil. I know… air fryer… why need oil?! But it’s to prevent them from sticking together. If you appreciate an entire pancake of crab sticks by all means, go ahead!!

photo_2018-03-11_14-18-21Stuck to my truffle spray-on oil.

If not, a tablespoon of oil will do the trick too.

6. Let your air frying process begin! The recommended time is 10-15 minutes, but I checked on them every 5 minutes to toss and turn them. The first time I checked at the first five-minute mark, I was shocked at how… original they looked. It’s normal. They gotta fry for 10 minutes at least!

And that’s it!

Take them out once you see that they’re ready and let them cool for a while.

Easy peasy lemon squeezy.

The thing is, some of them tend to cook faster and some tend to remain a little soggy.

photo_2018-03-11_14-18-19These ones as you can see, have crispy sides, but the middle portions are not fried properly yet and they’re still soft after cooling.

So I popped them in to fry them for another 3-4 minutes.

Very easy to make at home :’)

But my sister gently pointed out:

“Uh $50 for this air fryer… how many bottles of crabsticks can you buy outside?”

But don’t worry I’ll be using the air fryer for other purposes to maximise its usage!!

photo_2018-03-11_14-18-27Really love them and they aren’t nearly as oily as the ones outside.

Sometimes when you chomp down on the ones they sell outside, you can feel a wave of oil rushing out… not necessarily disgusting but still!!

And the amount I showed up there (second picture) is 16 crabsticks worth minus the many I’ve eaten la but still around there.

I was actually expecting a mountain but I guess not…

Haha thats it for today!

Posted 3 very-easy-to-make and kinda-healthy snacks at one go :-)

I really love them all!

Keeping the recipes here also so I’d remember in case I ever forget.

This post was written on 7 February 2018.

I’m here today to share this very simple vegetable dish!

Literally just pop them in the oven and bake, and they’ll turn out super yummy.

Similar to the kale chips I posted about here.

I’m slowly but surely starting to enjoy salad more (started with me forcing myself to eat them, then realizing they ain’t too bad with some sesame dressing, then basically me trying to eat as much as I can stomach) – this is less tumultuous and tedious than it sounds.

Still won’t declare it one of my favourite foods, but it’s not that high up on my “foods to avoid” list anymore.

I’ve always liked broccoli, and at one point of my childhood I was completely obsessed with it.

It’s a cruciferous vegetable – great sources of fiber and Vitamin C, as well as a cancer killer… but it makes you bloated and gassy too, which is not the best for people with irritable bowels.

So yes enjoy them with caution!

What you need:
• Sliced broccoli (the smaller the crispier)
• Some oil (typically olive but I sprayed the truffle oil on like what I did to the kale)
• Salt (I used a pinch of truffle salt)
• Pepper (I used the whole grains as you can see… not that effective)

That’s all!


1. Preheat oven to 220 degrees celsius.

2. Pop the tray in – make sure the broccoli are dry before you prep them because high water content will only steam them!

3. Roast for about 20 mins. At the 10 minute mark, check and flip it so they are evenly brown.

How they looked like when I took them out.

This was after around 18-19 mins.

Don’t worry if they look too brown! Take a taste test if necessary.

The browner the better – they’re super crispy!

Of course make sure they aren’t burnt la HAHAHAHA.

Pro-tip: Cut your broccoli chunks into smaller pieces! 

And don’t throw out the little leaves and stalks that fall out – just drizzle them over empty spaces and they’re be the crispiest of the bunch, understandably.

Honestly I really loved the taste of it – tasted very similar to kale, but of course there’s a different texture to it.

I didn’t dry the broccoli properly, so it wasn’t as crispy as I would have loved?

Next time I’ll try using the salad spinner.

Edit: I’ve made these a few more times now, as of 10 March 2018. It’s great!

But this is delicious and healthy (I didn’t toss them in oil, merely sprayed them on so a lot remained on the baking sheet).

This was served with AMAZING honey butter and garlic salmon, pan fried by my mother.

And a beautiful fried egg at the back.

Such a delicious dinner!

Can really eat this all day.

Next up: cauliflower!!

Hehe really excited.

And very easy + fuss-free to make.

Much better snacking alternative?

I’m seeing myself getting more and more health-conscious, which is definitely a very good thing ahaha but I just can’t stay away from fries.

Alright short and simple post here today!

This post was written on 12 October 2017.
I love almost everything crispy (except crunchy leaves in salad…. not really a salad fan) hehe.

A few years ago a good friend recommended me to try baking kale at home and she told me it tasted just like seaweed (which I love).

It has been at the back of mind for a while now but never really got down to doing it…

And recently my masterchef adventurous mama picked them up at a supermarket.

I don’t know where she got the idea to bake kale from, but I’m not going to question it!

Her first attempt went a little less ideal than expected (leaves were burnt) but I still finished my share of the stash hahaha.

Recently we did our second attempt together, one fine day after school…

Not going to claim any credit at all because I literally did nothing!

They turned out super awesome!!

This was shot on iPhone 8+.

Amazing right!!! I think it looks like a kale stock photo.

And the leaves remind me of mitochondria.

Mum bought organic kale at $6 a bunch… she couldn’t risk failure again haha!

We used this truffle flavoured spray oil to give our kale a good misty shower.

Also sprinkled a teeny bit of salt AFTER BAKING to give it a little more taste.

Wasn’t really apparent because there really was just a sprinkle.

And I repeat: it’s very important to put this only after baking!



1. Cut or tear the kale leaves into smaller bite-sized pieces (do remove the stems) – give them a good thorough wash and dry them well. You can use a salad spinner or just leave them out to dry… It’s important to make sure they are dry or else you’ll end up steaming them and they won’t be crispy.

2. Preheat oven to 180 degrees celcius. Remember to line the tray with a parchment paper to make clean-up easier!

3. Spray or drizzle your oil-of-choice on, and leave them to bake in the oven. They can take around 10 to 15 minutes, so keep an eye on them. Once the leaves turn brown and crispy, they’re ready.

4. Give them a sprinkle of salt if you want them more savoury.

That’s it!

Outcome :-)

Mum’s beautiful plating HAHAHAHA.

I think it turned out really well 10/10!!

Kale chips are actually really healthy, filled with vitamins and antioxidants! Not going to pretend I know anything ahahaha but yes.

Baking really only removes the water content (thus making it crispy) and keeps in all its nutrients.

That makes it a really good savoury crispy AND healthy snack! Totally my cuppa tea :’)

This is my healthy living attempt.


This mostly applies to homemade kale chips, because the ones in packets sold outside are usually filled with sodium and fats – I mean at home at least you have a good control over what you’re eating!

Is this the same as Tao Kae Noi?

Nah, not really, but it’s a much much healthier alternative that I sincerely truly enjoy.

The only possible downside: apparently it doesn’t fill you up as quickly as RAW kale… but not a huge concern to me ahaha!

But if you have IBS (Irritable Bowel Syndrome), you can’t eat too much of it – sister faced a severe tummyache after consuming this. It’s high in fiber, which makes it a little harder to digest. It’s also dependent on individuals la so it’s important to know what you can or cannot eat!!

Fun fact: I didn’t like the smell and taste of truffle at all.

And when we went out to eat at this cafe near my house (really more “coffee shop” style), mum would order truffle fries because she knows I don’t like it!!

Then one day something in me clicked and I fell in love with it.

Still waiting for that to happen with me and salad. Really don’t appreciate raw vegetables… how do people eat them for breakfast lunch and dinner?!

And yes I am absolutely in love with all things truffle now!! Would love to try truffle ramen one day.

I actually have a “to-eat” list, which is quite interesting because I am quite a simple (in other words, fussy) eater.

But I’ll always try to finish all my food!!

And I also make it a point to eat vegetables every single meal, so that means eating the (raw) cucumber in chicken rice ???????? (let’s talk about the dont-eat-chicken-rice-it’s-fattening thing another time…)

That’s all for today :-)