Homemade Fish Balls (传统自制鱼丸)




When I was young, it is not common to have fish balls sold in the counter.. If you want to eat fish balls, families will have to prepare their own fish balls. Well, then recipe is very simple, just debone to get the meat, chop, slam and shape.. Nothing to shout about and most families will know how to make such fish balls.


As time went by, stores started to sell fish balls. For those wet market version that sells fresh fish balls, they are preparing it on the spot by dropping the fish paste into a pot of hot water manually and it is consider as done when the fish balls floated up. The texture is not much different from the one prepared at home. But supermarket sold another type of fish balls that are very bouncy and springy and I am prejudiced to term it as “ping pong fish balls” ..


I have never liked these supermarket fish balls since it was introduced to the market .. It is overly springy, some are rather fishy and some are very salty.. However, I do miss the homemade fish balls that are slightly firmer, not as springy as the “ping pong” fish balls. If you can’t imagine the texture, it resembles sotong balls or prawn balls or even meat balls commonly sold in the supermarket.. If one can accept squid or prawn balls, I am sure he or she can accept the texture of these homemade fish balls..


Fish balls recipes are very simple but one of the challenges of making the fish balls is to make a bouncy fish ball. Some said to slam the fish balls for a long time, some said adding baking soda, lye water (alkaline water) while others have resorted the use of tapioca starch or sweet potatoes starch; some frozen the fish meat while some uses egg white to smoothen the fish balls.  Whatever method used, what I can assure is that homemade fish balls will never have the same texture as the factory produce fish balls. If readers are looking for the texture of commercial sold fish balls, this recipe may not be suitable for you.


I am pleased with this batch of fish balls. It is firm and springy. It;s sweetness is derived purely from the fish itself. Not much starches were added and hence a fish ball is equivalent to a mouthful of fish meat..As for the shaping, my hand is no machine and hence size is not regular and shape is not actually round. I am sure readers will know what I mean after trying out the recipe as we are dealing with some sticky paste of fish meat.



Servings: Prepared about 40 fish balls depends on sizes


  • 1 kilogram of deboned and de-skinned fish meat
  • 1 teaspoon of salt
  • 1/2 tablespoon of white pepper
  • 50 grams of corn starch or tapioca flour or sweet potatoes starch
  • 250 grams of icy cold water
  • 2-4 egg whites (optional and not included in this illustrations)





  • If you do not have a food processor, use the back of a knife and chop the fish meat until as fine as possible. You can also put the fish meat in a food processor, blend until as fine as possible. The fish meat will gradually become stickier and stickier. Add in half of the ice cold water gradually,  the corn starch, white pepper, salt and egg white (optional), beat until well combined into a sticky paste. Transfer to a mixing bowl.

  • Use a pair of chopstick and stir in an unilateral direction for at least 15 minutes. In this process, gradually add in the other half of the water. As you stir, you will see the fish paste become smoother and smoother and become glossier. Alternatively, shape the fish paste in a big ball, slam the fish paste onto a bowl or chopping board for at least 50 times. This will also force the air out in the fish paste and making it a springier fish ball. You can opt to perform either one or just chose a combination of both. The bottom line is the fish paste become smooth and shinny. In this illustration, I have used the chopstick method for about 15 minutes and I just slammed a few times to force the air out before proceeding to the next step.


  • To cook the fish ball, have a pot of hot boiling water. Wet your hand with some water, have some fish paste in your hand, squeeze out and use a tablespoon to scope out the portion being squeeze out. Drop it into the hot boiling water, once the fish balls float up, it is considered as cooked.



  • Choosing the fish – Most elders will know that Ikan Parang (西刀鱼 or wolf herring) is ideal as it is tasty and produce a more bouncy fish balls. However, there are a lot of small bones and pounding or blending will need to be much longer. Other common types of fish are Ikan Tenggiri Batang and Ikan Tenggiri Papan (马交 or Spanish Mackerel). These fish are less fishy, less fine bones, no scales with lots of fleshes). In fact any fish can also be used but it will produce different fish balls of different texture and fishiness.



Every recipe will tell you almost the same type of ingredients for fish balls. It is just fish, water, some seasonings and some starches (which are optional).. What is important for bouncy fish balls is the slamming or constant stirring of the fish paste. However, the springiness can never be compared to the commercially sold fish balls. As far as I am concerned, I can always forgo such sponginess as I knew exactly what are the ingredients used to make the fish balls.


Hope you like the post today. Cheers and have a nice day.




Egg White Steamed Prawns (蛋白蒸虾)



I believed this will be the last Chinese New Year recipe for the year of Horse before ushering the year of Goat – 2015.


When one is actively baking Chinese New Year cookies and for my recipe, one recipe portion of kuih bangkit yields 8 egg whites, one recipe portion of pineapple tarts yields 4 egg whites plus egg whites resulting from preparation of egg wash and one lapis legit will yields 30 egg whites. It is no joke if there are no immediate usage of these egg whites. Though it can be deep froze for future usage, however, is it not a better way if we can consume within the day the eggs were cracked?


I do have a few egg white recipes and if you are interested you can refer to the following post:


I am facing the same problem too and with my illustration of Authentic Lapis Legit (Spekkoek 印尼千层蛋糕), the cake left me with 30 egg whites (about 2/3 x 60 grams per egg x 30 eggs)= 1.2 kilograms of egg whites. I have tried to use it to fry rice, preserved radish egg (cai poh nerng) and other savoury dishes.. As the Chinese New Year baking spree started, the egg white kept increasing and I have a container purely to collect egg whites..


The family do not really like sweet western desserts like meringue nest or pavlova and that prompted me to search for egg white recipe. Then I stumbled across a recipe of egg white steamed prawns from Violet’s Kitchen – 酒香蛋白蒸虾Steamed Prawns with Wine and Egg White. After digesting the recipe, i headed to my kitchen and get ready the dish for dinner. Beside the usage of egg whites, another reason that I have chosen this recipe is because I believed it is a very presentable dish during Chinese New Year reunion dinner.. If you want to prepare some prawns for the re-union dinner, why not consider preparing this dish?



Recipe adapted from: 酒香蛋白蒸虾Steamed Prawns with Wine and Egg White.


  • 10 medium size prawns
  • 3 cm ginger – julienned into thin strips
  • 1/2 cup of Chinese cooking wine
  • 1 tablespoon of light soya sauce
  • pinches of salt
  • 4 egg whites (about 120 grams) – estimated *
  • Dashes of white pepper
  • 2-3 sprigs of spring onion  – cut into 4-5 cm length
  • 1-2 tablespoons of shallot oil.

* The amount of egg whites will depend on your steaming plate. If it is deep, more may be required. The egg white should be adequate to half covered the prawns.




  • Use two skewers to pierce the prawns near the head and near the tail. The main purpose is to straighten the prawns after it was cooked. Marinate the prawns with the salt, white pepper and Chinese cooking wine for 15-20 minutes. At the bottom of the steaming plate, put half of the shredded ginger, spring onion and the marinating liquid (cooking wine and salt and pepper). Place the prawns on top.and sprinkle with remaining half of the sprinkle ginger.


  • Steam the prawns at high heat for 4-5 minutes. For egg whites, you can either use only the egg white for steaming or you can add 2 tablespoons of water plus one teaspoon of corn flour, beat until well mix for steaming. The second method make the steamed egg whites softer but this step is absolutely optional.

  • Once the prawns were steamed, pour the beaten egg white to the steaming plate until the prawns are half covered. Steamed for another 2-3 minutes or until the egg white was set. The timing of the steaming will depends very much on how deep is your plate and how much egg whites you have used. Once done, drizzle with hot shallot oil and best served hot directly from the kitchen as part of a Chinese set meal.



This post have dual purpose – one is to provide readers to utilize excess egg whites and to provide another choice of New Year Eve reunion dinner.


Hope you like the post today. Cheers and have a nice day.




Sambal Udang Kering–Dry Shrimps Spiced Condiments (辣椒虾米松)



My late parents were born in China and settled in Sarawak.. Therefore, none of them qualified to be a Peranakan. In fact, my late mum even have a difficulty to communicate in simple Malay as there are very few Malay households in our area of residence.


However, I have prepared these sambal udang kering or dry shrimps condiment since I was very young. I remembered that I have helped my mother pounding the dry shrimps using pastel and mortar. Lemon grass, shallots and chilli are the three main ingredients..


We used to eat these with some white porridges or with raw cucumber. At times, dry shrimps was not used, instead , deep fried lard cubes was used and it yield the same  flavour without the fishiness.


For these sambal udang kering, I did not refer to any recipe. It is the estimated measurement on my head but properly weighing done for the sake of issuing this recipe. It is a totally flexible recipe, a bit more or less will not rendered your sambal udang kering not eatable… And you can very easily tailor to your taste buds.


However, what I am sharing is not what my late parents used to do. Steps were simplified and I have used very minimum amount of cooking oil in the recipe since most families already have non stick pans and food processor in their house. Taste wise will not be compromised much at all.


I purposely prepared these sambal udang kering in a rather dry manner for the purpose of preparing my Chinese New Year cookies – Sambal udang kering rolls.  It will be issued in the next post.




  • 250 grams of dried shrimps- soaked until soft
  • 2 sticks of lemon grass
  • 5 shallots
  • 15 dried chillis – soaked and drained
  • 1-2 tablespoons of peanut oil (or other cooking oil)
  • 1 cm cube of belachan (shrimp paste) or 1 tablespoon of belachan powder (optional)
  • Sugar to taste




  • Soak the dry shrimps until soft. Drain and set aside. Put the shallots, chilli and lemon grass., dry shrimps, belachan or belachan powder and blend as fine as possible.


  • Add the sugar and oil, blend until the overall mixture is fine.. Transfer the blended mixture to a non stick pan. Stir fry under “MEDIUM “ heat until the mixture dries up and the mixture become aromatic. Constant stirring is required. It took me about 15 minutes to stir fry until my desired texture which is dry but not floury.



This condiment was prepared with the intention of baking some mini popiah sambal udang rolls to be served during Chinese New Year. Do stay tune for the next post on this mini spring rolls.


For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone if you intended to read it in your ipad or mobile phone.


Hope you like the post here. Cheers and have a nice day.



Prawns Cooked With Baby Cereal?–Cereal Prawns (麦片虾)

Processed with Moldiv


While I am doing my marketing the other days, I saw some nice sea prawns being sold at a very reasonable price of about SGD20 per kilograms. i bought some and decided to prepare some cereal prawns for my house guests.


It is rather funny that there is a combination of cereal and prawns  but it is a very common restaurant dish and coffee shop Zhi Char stores.. Due to the price of the prawns, the small plate of these prawns dish can be sold at quite a high price.


In fact, I especially like the sweet crispy and aromatic cereals. Surprisingly, it blends rather well with curry leaves and chilli padi which were stir fried together. The prawns were oil branched for a few minutes to preserve its flavour and texture..


It was coated with some caramelized cereals and these provide additional sweetness to the prawn dish.

Processed with Moldiv

You have a choice to caramelize using white or brown sugar. In this illustration, as brown sugar was being used, therefore, the colour is a bit darker.




  • 500 grams of prawns
  • 3 tablespoons of corn flour
  • 2 tablespoons of brown sugar or castor sugar
  • 2 tablespoons of light soya sauce
  • 1 tablespoons of chopped garlic
  • 10 pieces of curry leaves
  • 2 cups of baby cereal
  • 1 tablespoon of milk powder (not in picture)
  • 1-2 tablespoons of cooking oil or melted butter

Processed with Moldiv



  • For the prawns, you can either shelled the prawns or keep the prawn shells intact.  For this illustration, I have shelled the middle part of the prawns and keep the head and tail intact. Marinate the prawns with the light soya sauce and corn flour for at least half an hour. Other ingredients that you can consider adding to the marinating are white pepper and some Chinese cooking wine or ginger juices.

  • In a pot of hot oil, blanched the prawns for 2-3 minutes or until the prawn body starts to curl up. Drained and set aside for later stir frying.


  • In a stir frying pan, add 1-2 tablespoons of butter or cooking oil (can use the cooking oil for deep frying earlier), sauté the chopped garlic until fragrant.and slight brownish. Add the brown sugar, stir fry until sugar starts to melt.


  • Add in the baby cereal, milk powder quickly stir until the cereals are well mixed with the sugar. Change to heat to low and use low heat to continue stir frying until the cereal are crispy.  Add the prawns, stir fry for 1-2 minutes until well combined. Dish up and garnish with chopped coriander and chopped bird eye chilli, if preferred. Best served hot as a standard side dish in a typical Chinese meal.


Not a difficult dish to prepare with great flexibilities. Please be advise that as this is a savoury dish, feel free to add or reduce the ingredients mentioned above to suit your family’s taste buds.  If you like the baby cereal, you are welcome to more cereal to the dish.

Processed with Moldiv

Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

Processed with Moldiv

Simple Prawn or Fish Crackers (Keropok, 炸鱼饼,炸虾饼)



When I saw one one member (Ms. Audrey nlk) posted her homemade prawn crackers  (“Keropok”) in my Facebook Group, I read her recipe with interest and I have decided to try it out yesterday.


When I was young,  I have seen people preparing keropok and dried the keropok under the sun for days until it is very hard like rock… When I started preparing yesterday, the first thing that my mother in law asked was where am I going to dry the keropok? Since I am living in an apartment, it is not easy to  sun dry my keropok  She asked further: “ in the corridor or void deck of the block?”.. I told her very frankly that I do not know and I will modify my steps along the way……


Since this is the first trial, I am not willing to spend too much time and money on the “experiment”. Not that I doubt the member’s recipe, but  I was constrained by the traditional method of sun drying the crackers. Everybody will know, in Singapore’s environment where space and time is always a constraint, I am not confidence that I can succeed in my trial.


To cut short the preparation, instead of using fresh prawn meat or fish meat as suggested by Ms. Audrey (the original recipe provider), I have purchased the ready made fish paste from the supermarket. 400 grams of fish paste only cost me less than SGD4 but it saved me lots of time to mince the fish meat.


When I reached home, I started my trial, mixed the fish paste with equal amount of tapioca flour as suggested by the original recipe, shape it into a long bar, steamed for 45 minutes or until cooked, freeze it lightly until it is easier to slice, dry in the oven for about 1 hour and proceed to frying.


It works. The time when the crackers expanded in the hot oil, I was really happy as this short cut method seems to work.. Subsequently, one of the members highlighted that microwave oven can also be used. I tried and it works.




  • 400 grams of ready made minced fish paste (or fresh fish meat or prawn meat)
  • 400 grams of tapioca flour
  • Some salt
  • Some seasonings of choice such as mushroom concentrate, chicken stock or seafood stock of your choice
  • Dashes of white pepper
  • Some permitted food colouring (optional)

Note that most ready made fish paste are very salty and it depends on brands. Therefore, you will need to use your judgement to adjust the sweetness and saltiness to you likings.



  • Lightly greased a tray suitable for steaming.


  • Mix all the ingredients together as well combined as possible (remember to taste a little of the mixture, spit out later). Greased your hand with some cooking oil, shape the paste into a long bar and steamed the bar for about 45 minutes under high heat or until the bars have hardened and looks slightly transparent.


  • Cooled and lightly coloured the exterior of the bar into red colour with some permitted food colouring (this step is optional and I am doing it to make it resemble traditional look of the keropok). Freeze the bar in the freezer for about 1 hour. The main purpose of freezing is to facilitate slicing. Once slicing can be done, you can proceed to next step.


  • Slice the bar as thinly as possible with about 2 –3 mm thickness. Put it in a baking tray and oven bake it at 100 degree Celsius for about 1-1.5 hours. For every 20 minutes, stir the cracker slices ensuring it is evenly baked. If time permits, you can bake until your desired harden texture. Alternatively, you can dry under the sun or air dry for days in your house compound until it is almost transparent. The less moisture content you have in the crackers, the crispier it will be.


  • To taste the readiness, you can either deep fried some prawn crackers in some hot oil or microwave in the microwavable oven for about 30 seconds. If the crackers expands in the hot oil or in the microwavable bowl, become crispy when cool, the crackers is considered as ready.



I am happy with this adventure but not my mother in law. She cannot believe that this will be nice because the entire preparation process is too fast to her belief. Please be our judges, tell me whether you are able to accept this simpler method of crackers preparation. Lastly, thanks again to Ms. Audrey Nlk for sharing this recipe with the members of my Group.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Scallop On Yam Basket (扇贝芋窝)



This is a dish with no history and created by my humble self. I was thinking to prepare this  dish when I have guests in house.


There is nothing to write about except the recipe since this is my own creation.


Initially, I had wanted to prepare the classic yam ring with the yam that I have bought in the supermarket after I saw a post in a Facebook Group .  However,  when I looked at the fridge, I found one bag of big scallops given by my wife’s godmother during Chinese New Year.


Honestly speaking, I did  not exactly know how to cook these big scallops and I believed if I cooked, the taste of the scallop should be as original as possible. Therefore, only simple cooking is required for these scallops.


Suddenly, it crossed my mind why not I use the scallop to sit in the small yam bowl or basket. That is how I get inspired about this dish.



Servings: Prepare 8-10 (depending on size of your yam ring)


  • 240 grams of yam (de-skinned)
  • 1 tablespoon of cooking oil (not in picture)
  • 4 tablespoons of boiling water (not in picture)
  • 4 tablespoons of wheat starch
  • Pinches of salt
  • 1/2 tablespoon of preferred seasonings such as mushroom concentrate, MSG, sugar etc..
  • 1/2 teaspoon of five spice powder


  • 8-10 scallops sizes of your choice.

For Korean Barbecue Sauce

  • 3 tablespoons of Teriyaki sauce or Korean Barbecue Sauce (Bibigo Sauce)*
  • 1 teaspoon of corn flour (mix with 5 teaspoons of cold water to form a corn starch solution)*
  • 1 teaspoon of dark soya sauce (optional)*




  • De-skinned the yam, cut into smaller pieces and steamed in a steamer until the yam is soft. Depending on the type of yam that you purchased, for some yam, you can never get soft in certain part even after the steaming, you will have to cut it off after steaming.


  • Once it is steamed, put the hot yam in a clean zip bag. Zip the opening and leave a bit of space in between to let the air escape. Use a rolling pin to roll or mash it until fine. You have to do this when it is hot, otherwise, it can turn hard when cold. This is my way of doing it this time. Alternatively, you can put it in a food processor and blend it until fine. Transfer out the mashed yam.


  • Pour the hot water into the wheat starch and stir until it resemble a paste.  Pour the wheat starch, five spice powder, seasoning, salt and cooking oil onto the mashed yam. Use hand to knead it until it becomes a pliable dough…If it is too soft, just add one or two tablespoons of wheat starch or let it chilled in the fridge for 15-20 minutes.

PicMonkey Collage1

  • Divide the dough into your desired size. Shape it round. If it is too sticky, just dust with some wheat starch. Flatten the round ball and use a rolling pin to press on the middle and become the shape of a bowl. Deep fry in the hot oil until golden brown, drain and set aside for later use.


PicMonkey Collage2

  • With the same pot of hot oils, blanch the scallop for 2-3 minutes until the sides start to shrink. Note that scallops can get cooked very easily, and blanching in hot oil needs only 2-3 minutes. I was using oil blanching method this time  because since I was deep frying the yam baskets, I might as well continue to use the oil for blanching the scallop. Otherwise, you can pan fry or even oven bake the scallop. Remember that over cooked scallop will lose its juiciness and become hard or even chewy.

PicMonkey Collage3

  • In a small sauce pan, put 5 tablespoons of plain water. Add 2 tablespoon of Teriyaki Sauce or Korean Barbecue Sauce to the plain water. Bring to boil. Meanwhile, add 1 teaspoon of corn flour with 5 teaspoons of water to make a starch solution. Gradually pour the starch to the boiling sauce  Once the sauce boil again, off the heat and set aside.

  • For assembly, place the yam basket on the serving plate. On top of the yam bowl, place one scallop each. Drizzle with the teriyaki or Korean Barbecue sauce. Garnish with coriander leaves if desired. Best served hot as part of the Chinese set meals.



A presentable dish for your consideration. Hope that you like the post today. Cheers.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Prawn Croquettes (咸香虾枣可乐饼)



A dish of my crazing cooking adventure. Nothing much to share except the recipe. I believed it is presentable to be prepared for entertaining house guests or as a party snack.


It is some prawns, salted egg yolks wrapped in meshed hard bean curd (taukwa) and salted egg white. Taste is good and family members loved it. Preparation is simple and can be done within an hour.


Quantities listed here are mostly estimates as consistent with most savoury dishes. Variations are many and full of flexibilities. If you want, you can try to use air fryer to fry it.  Sauces can be added but is not included in this recipe. Suggested sauce is to drizzle with mayonnaise. It goes well with sweet Thai chilli sauce.


I have a hard time of giving it a name, therefore, I have decided to use a simple name, “Prawn Croquettes” for this simple dish . The name was initiated by my Facebook friends and I have to thank them for helping me to think of a name.



Servings: Preparing about 10-12 prawn croquettes depending on the size of your croquettes


  • 10-12 prawns – de-shelled and de-veined
  • One piece of hard bean curd (medium sized)
  • 6 soda crackers
  • 300 grams of minced meat (pork or chicken)
  • 2 cooked salted eggs
  • 5-6 stalks of spring onions
  • 1 eggs (not in the picture)
  • 1 onion (not in picture)
  • 1 tablespoon of corn flour (not in picture)
  • Adequate cooking oil for deep frying
  • Seasonings of your choice (suggested: light soya sauce, white pepper, sugar, sesame oil)




  • Blend the soda crackers in the food processor until fine. Set aside for later use.

  • Cut the salted egg into half, take out the egg yolk, meshed and divide into 1o-12 balls. Set aside for later use.


  • Use the same food processor to blend salted egg white, firm bean curd, eggs, spring onion, corn flour and onion until a paste is form. If the paste is overly sticky, you can add a tablespoon or two of the biscuits crumbs prepared earlier. Add seasonings (light soya sauce, sugar, sesame oil and pinches of salt). Note that there is salted egg in the paste, therefore, your addition of salt and light soya sauce have to take into consideration this. Divide the paste into 10-12 equal portions.


  • Take a portion, flatten it in your palm, put one prawn and a ball of salted egg yolk. Seal the side and shape it following the shape of the prawns. Roll the paste on the soda crackers crumb prepared earlier. Set aside for later deep frying. If your hand is too sticky can add put some plain flour on your hand  to help your shaping.


  • Heat some cooking oil in a pan under high heat. The cooking oil is consider hot enough for deep frying when a wooden chopstick inserted and bubbles start to emit. Deep fry the prawn croquettes until it is golden brown in the outer skin. You may want to reduce your heat to medium if you are afraid of getting it burnt. The frying process will take about 10-15 minutes. Once taken out from the oil, drained and put on top of an oil absorbing paper before serving. Best served with Thai chilli sauce or drizzle with mayonnaise.



This is great for party snack. Most of the ingredients are optional and you can easily tailor to suit your family’s taste buds. May be you can consider to add water chestnuts to the paste.


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.