Sunday, January 17, 2016

Kong Bak Pau (扣肉包)

These Chinese-styled burgers and a local delight are my Mother-In-Law's and hubby's favourite dish which we usually get it easily frozen packed from the famous chain shop 香味 (just steamed and ready to eat). But this time I decided to give it a try myself. Frankly speaking, I have estimated all the seasonings and below is just a guideline, you can add more or less to your preference. As I am quite conscious of the fatty layers in the pork belly, so I will choose those that are more meaty. Guess it should be fine to eat these once in a while.

The important part of this dish is to cook it in low heat for at least an hour or more in order to get the fragrance from the sauce into the meat, making them soft and tender, perfect combination to go with the buns. 


600g pork belly or lean meat, cut into thin slices
3 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp sugar
Dash of pepper

3 tbsp oil
3 slices ginger
7 cloves garlic
250 ml water

12 Kong Bak Pau (steamed)


1. Marinate the meat slices with dark soy sauce, sesame oil, oyster sauce, sugar and pepper for 1 hour.
2. Add oil in a pot and add the ginger and garlic. Stir-fry until fragrant. Add the marinated meat slices and the rest of the marinade. Stir to mix well. Cover the pot and allow it to cook for 5 minutes.
3. Remove the lid and stir-fry again to mix well. Add water and mix again. Cover the pot with a lid and allow it to cook under low heat for 1 hour. Serve hot with buns.

Saturday, January 2, 2016

Omurice & Watermelon Juice

Omurice is a Japanese Omelette Rice (Western-influenced style of Japanese cuisine) which is one of my family's all-time favourite meal. Basically, it's fried rice wrapped in a thin sheet of crepe-like fried egg. It is so simple and delicious which I can easily whip this up when I am running out of time to cook lunch or dinner. I love ketchup so this meal is indeed a super duper meal for me. I have also blended watermelon juices to compliment with this meal. Yum!


Cooked rice
1 pack chicken breast without skin (diced)
1 whole onions (diced)
1 whole carrot (diced)
1 bunch of french beans or long beans
8 eggs
3 tbsp olive oil
Knorr seasonings
Dash of pepper


1. Dice the chicken, onion, carrot and french beans.
2. Heat 2 tbsp of olive oil in a frying pan and cook the diced onions until tender. Add carrots and french beans. Add the diced chicken and cook until no longer pink. Add Knorr seasonings.
3. Add cooked rice, stir until will mix. Add ketchup, salt and pepper.
4. Beat eggs in a bowl, then season with a little salt and pepper.
5. In a clean frying pan, heat 1 tbsp of olive oil, spread the egg mixture (pour the egg mixture just enough to cover the pan) and make into a round omelette. Once cooked, place the omelette on a round plate and put the seasoned rice from the centre of the omelette to the edge of 1 side. Fold the other side of the omelette to cover the seasoned rice. Pipe some ketchup on top of Omurice and served hot.

Friday, January 1, 2016

Shepherd Pie

My first dish for the New Year 2016. This is always my kids and my all-time favourite (I have done this in mini pies too), something different apart from our usual rice meals.

Shepherd pie originated in Scotland and in the north of England. Originally, it was made from chunks of meat and the name of the dish appeared in 1870s. The potatoes mixed with lots of butter and mashed smoothly to place on top of the meat mixture. Baked till the top turn lightly brown and to serve hot.

Hope that this delicious Shepherd Pie would bring me a great start for 2016 and I am able to keep my baking and cooking passion at the same time recording them in my blog to share with everyone :).

Happy baking and cooking!


  • 2 large potatoes (boil and mashed)
  • Some butter
  • Mozzarella cheese
  • 300g or 1 pack of chicken breast/legs
  • 1 carrot (diced)
  • 1/2 large onion (sliced)
  • 1/2 can button mushroom (sliced)
  • olive oil
  • 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
Marinate chicken:
  • 2 tbsp oyster sauce
  • 1 tsp of Knorr seasoning
  • 1 tbsp dark soya sauce
  • 1 tbsp sesame oil
  • 2 tbsp Parsley flakes
  • some pepper


1. Add butter to mashed potatoes and leave aside.
2. Heat up pan with olive oil. Saute sliced onion till its fragrant and soft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.
3. Preheat oven at 200 degree C.
4. Put fillings into aluminium cups almost 1/2 cup. Spoon mashed potatoes on top of fillings and press to level. Top it with Mozzarella Cheese.
5. Bake at 200 degree C until brown.


The seasoning to marinate chicken are estimated. You can adjust to your own liking.