Sunday, September 27, 2015

Chicken with Essence of Chicken with Ginseng & Codycerps

I had 1 box of Essence Chicken with Ginseng & Codycerps and since no one likes to drink it directly from the bottle, I got this crazy idea to use for cooking. Actually, I did not have much confidence if it would have the strong essence taste and it might spoil our lunch. Amazingly, everyone liked the taste and emptied the whole bowl including the soup. Glad I have another way of cooking chicken from the ordinary.


12 pcs of Mid Joint (season with sesame oil, light sauce)
2 tbsp olive oil
2 tbsp chopped garlic
Water (enough to cover the chicken)
4 pcs Red dates
1 handful of Wolberry
2 bottles Essence of Chicken with Ginseng & Codycerps
2 tsp Knorr chicken seasoning


1. Marinate chicken with sesame oil and light sauce (prefer to marinate for at least a few hrs or overnight)
2. Add olive oil into a frying pan, add garlic and fry until brown. Add chicken and stir for a while.
3. Add water and let it simmer for a while. Add red dates and wolberry, follow with Knorr chicken seasoning.
4. Add Essence of Chicken with Ginseng & Codycerps and let it simmer for 1 hr. Ready to serve hot.

Friday, September 25, 2015

Cheese Corn Dogs

I came across this recipe from Happy Cooking Recipes and so tempted to try it out. Not sure whether it was due to the fresh milk I used instead of Buttermilk, the batter seems to be very watery and I have to add more flour to thicken it. My suggestion is do not add the milk all at once, add little by little to see the consistency. The Corn Dogs turned out delicious and everyone ate with big thumbs up!

There were a few steps that I did it my way and wanted to record for my future reference.
  • followed the original recipe using cup measurements (though I very much prefer in gram).
  • found this packet of cornmeal (Polenta) in NTUC supermarket.
  • used 1 cup Fresh Milk in replace of 11/2 cups Buttermilk (Note: do not add all at once, add gradually till thick batter).
  • used Cheese Hotdogs as my kids love them.
  • did not put the satay sticks first as my frying pan too small so I only skewed after frying.

Recipe with modifications


1 cup yellow cornmeal
1 cup plain four
1/4 sugar
1 tbsp baking powder
1/4 tsp salt
1 egg (beaten)
1 cup fresh milk
1 tbsp canola oil
1 tbsp honey
2 pkts of cheese hotdogs
Satay sticks
Oil for frying


1. In mixing bowl, add cornmeal, plain four, sugar, baking powder and salt. Stir together.
2. Add beaten egg, milk, oil and honey and mix till well combined (batter should be a little thick).
3. Wipe cheese hotdogs dry with a paper towel. Dip hotdogs into batter and slowly lower into the hot oil.
4. Fry till all sides golden brown, remove from oil and place on paper towel to drain off excess oil.
5. Skew with satay sticks and ready to serve.

Breaded Shiitake Mushrooms

I was trying to experiment cooking mushrooms in other ways than with oyster sauce. With the available ingredients, seasonings and dressing I had, managed to make these Breaded Shiitake Mushrooms. It tasted so yummy with the Thousand Island Dressing.  I just love it!


10 Shiitake mushrooms (cut into quarters)
2 eggs (beaten)
1 cup flour
1 tbsp Oregano Basil & Tomato spice blend
Dash of pepper and salt
1/2 pkt breadcrumbs
Oil for frying


1. Mix flour, Spice blend, pepper and salt together.
2. Toss mushroom into beaten eggs and throw into the flour mixture.
3. Toss into beaten eggs again and coat with bread crumbs.
4. Heat oil and deep fry till golden brown. Drain excess oil on paper towel.
5. Ready to serve with Thousand Island dressing.

Mui Fan

Cannot think of what to cook so just threw in all the ingredients and add a little corn flour with water to thicken the gravy. That was a quick lunch ready in very short preparation time.   

Thursday, September 24, 2015

Skewer Pork with Capsium & Cherry Tomato + Spaghetti

Wanted to cook something different for lunch, so tried these skewer pork and mixed with colourful capsicums. You can do it in whatever preference and create something pretty to look at and delicious to eat.

Sunday, September 20, 2015

Seafood/Salmon Spread Wraps

Another quick and easy to make meal, Seafood/Salmon Spread Wraps or any fillings you like. Wrapped and baked in oven for 10 mins and ready to eat.

Sunday, September 13, 2015

Fish Fillet

I am so glad that I am able to get the right batter for my fish fillet and the magic ingredient is Soda Water. Love the crispiness on the outside and juicy inside.  It goes so well with mayonnaise or tartar sauce. I will definitely cook my favourite Fish & Chips soon!


4 pieces frozen sutchi fish fillet
Dash of pepper and salt
100g rice flour
Oil for frying

220g plain flour
1 tbsp baking powder
1/2 tsp ground black pepper
1 1/2 tsp salt
1 egg
370g soda water


1. Season fish fillet with salt and pepper for at least 1 hour
2. In a mixing bowl, use batter with a hand whisk.
3. Pat the fish in the rice flour and coat them with the batter.
4. Heat oil in a pot, deep fry fish fillet until golden brown. Drain off excess oil.
5. Serve with chips, salad or rice.

Friday, September 11, 2015

Fried Bee Tai Mak

Cooked these Bee Tai Mak in sweet sauce than the usual soupy style and glad that everyone liked it this creation!

Wednesday, September 9, 2015


Saw some Facebook members using Roti Prata (Frozen) to make different kinds of dishes and I was curious to try it out myself too. I experimented 3 types ie Pie, Pizza and Wrap and it turned out as good as puff pastry. Will definitely do it often since it is hassle free.

Saturday, September 5, 2015

Salmon Spaghetti

I was craving for salmon and so whipped up this Salmon Spaghetti for lunch. I have used the above spices to marinate the salmon together with Olive Oil and baked it. A well blend with tomato pasta sauce.

Wednesday, September 2, 2015

Pork Floss Fried Tofu

I am a pork floss lover and I wanted to try if it goes well with Tofu. I deep fried the egg tofu and spread with a gravy (oyster sauce, pepper and corn starch with water). Then I sprinkled a thick layer of pork floss on top. Amazingly, the overall tasted excellent and finished up in second.

Tuesday, September 1, 2015

Japanese Katsu Curry with Miso Soup

Whipped up Japanese Katsu Curry with Miso Soup for dinner.

Hasselback Potatoes

I was attracted by this recipe and wonder how it will taste, so I decided t give it a try. The only thing I preferred to add the salt in the olive oil instead of sprinkle on it as the salt not able even spread on the potatoes.  

Recipe with modifications


4 Potatoes
4 tbsp olive oil
2 cloves garlic
Salt and pepper
4 tbsp butter
1 stalk of spring onion


1. Preheat oven to 180 Deg C.
2. Wash and dry potatoes thoroughly. 
3. Cut the base of the potatoes so they can sit firmly.
4. Slice the potatoes as thin and close as possible. .
5. In a saucepan, add olive oil, salt and whole garlic (crushed and peeled)
6. Drizzle the infused oil n between potatoes slits. Dash with pepper.
7. Baked in oven for 60 mins.
8. Melt butter in the same saucepan with the infused oil.
9. Remove from oven and brush generously with the melted butter.
10.Garnish with chopped spring onions.