Saturday, October 01, 2005

recipe is: Roast Chicken Fettucine


4 whole chicken thigh (inclusive of drumstick)

700 gms fettucine

1 teaspoon black pepper

4 teaspoon salt

2 tablespoon light soya sauce

3 tablespoon cooking wine

8 cloves garlic, peeled and lightly crushed

1 teaspoon dried thyme (fresh sprig of thyme will do nicely as well)

100 ml chicken stock

2 tablespoon olive oil


marinade the chicken in a roasting pan with the salt, light soya sauce, cooking wine, black pepper and stuff the garlic under the skin. leave for 2 hours

heat up the oven to 180℃

add the chicken stock to the pan and cover with foil. bake for 45 minutes

turn up the heat to 200℃ and remove the foil from the pan

drain out the liquid from the pan and store in a saucepan. roast the chicken for another 15 minutes til the skin turns crispy

remove from oven and let it sit for 10 minutes

boil the fettucine in lightly salted water. drain and put into a big mixing/serving bowl. add 2 tablespoon of olive oil and lightly toss the fettucine to evenly coat in oil

add the thyme to the liquid in the saucepan and bring to a boil. turn off the flame

remove the chicken flesh and skin from the bones and set aside. oh yeah, keep the garlic too.

add the garlic and chicken to the fettucine, and the wonderful liquid (the one in the saucepan) and toss.

serves 4

recipe is: beef ball congee


300 gms minced beef
6 tablespoon tung choy
1 beef bouillon cube
6 stalks spring onion, chopped
3 inch knob of ginger, sliced, then cut into fine strips
2 teaspoon corn flour
1 teaspoon coarsely grounded black pepper

sesame oil
light soya sauce


sprinkle the corn flour into the mince beef, mix and knead thoroughly with a spoon.

add 4 tablespoon of tung choy to the beef and mix well

add 1 cup of rice to 12 cups of water and boil for about 45 minutes until rice starts to cook and soften

add 2 tablespoon of tung choy and beef bouillon cube to the cooking rice and boil for at lease another 45 minutes til the rice has broken down to almost a mash (take care to add water so that the rice doesn't get hard)

once the rice has reached your preferred consistency, use 2 spoons to scoop and shape the mince beef into a small ball and drop into the boiling rice

add half of the spring onions and let it cook for another 10 minutes

dish out and garnish with the remaining spring onions and sliced ginger, with a few drops of sesame oil and light soya sauce

serves 2

Wednesday, August 03, 2005

recipe is: Roast Chicken with potatoes and vege


4 onions, peeled
8 cloves garlic, peeled
4 whole chicken thigh and drumsticks

marinate the chicken in the ingredients below for at least 2 hours:

- 2 tsp dried thyme
- 2 tsp dried rosemary
- 4 tbsp oyster sauce
- 2 tsp salt
- 4 tbsp chinese cooking wine

400 gms french beans, cut in half and blanched

1 kg potatoes, peeled and cut into large chunks and boiled for 5 mins. then rubbed with salt and thyme and rosemary and olive oil and roasted for another 45 mins at 180℃

2 cups frozen peas, blanched


preheat the oven to 180℃

put 2 cloves of garlic underneath the skin of each chicken thigh

put the 4 onions into a roasting pan and arrange the chicken to rest on top of the onions, skin side up

roast for 45 mins, flip the chicken around to have the skin side down and roast for another 45 mins

let it sit in the oven for at least 15 mins after roasting

flip the chicken over again and roast for another 5 mins just before serving with the potatoes, french beans and peas

serves 4

Monday, August 01, 2005

recipe is: Simple cheese cake


for the base:

10 pcs digestive biscuits, crushed to almost powdery form
80 gms butter

for the cake mixture:

500 gms cream cheese (i use philadelphia cheese)
120 gms caster sugar
3 egg yolks
grated zest of 2 lemons
70 gms flour, sifted

to be whisked separately:

3 egg whites
2 tbsp caster sugar
juice of 1 small lemon


Base: combine the biscuits and butter. pour the mixture in to a 9 inch cake pan. bake at 160℃ for 15 mins. remove from oven and set aside to let it cool completely

Cheese filling: beat the cheese, sugar, egg yolks, grated lemon zest and flour together until smooth. fold the whisked ingredients in to mix thoroughly

pour into cake pan and bake at 180℃ for 45 mins or until the centre sets

cool completely before putting into fridge

Wednesday, June 22, 2005

recipe is: Braised Mushrooms


20 shiitake mushrooms (if using dried ones, soak for 2 hours first)

40 gms of inoki mushrooms

4 cloves of garlic, peeled and lightly crushed

4 cm knob of ginger, skinned and lightly crushed

2 tablespoon of oyster sauce/vegetarian oyster sauce

3 tablespoon of chinese cooking wine

1 teaspoon of concentrated chicken stock (0ptional)

1 tablespoon of light soya sauce

1 teaspoon of salt

2 teaspoon of sugar

300 ml of water/vegetable broth

3 tablespoon of cooking oil


heat the oil in a saucepan, turn down the heat and gently fry the garlic and ginger for 3 minutes

take the saucepan off the heat and add the shiitake mushrooms, stir with a spoon to evenly coat in the oil

return to heat and add the 300 ml of water, turn up the heat and bring to a boil.

add the oyster sauce, sugar, chicken stock and light soya sauce and turn the heat down to a simmer

simmer for 45 minutes, topping up with water, adding to just cover mushrooms

add the inoki mushrooms and salt, simmer for another 10 minutes

serve with white rice...yum

Tuesday, June 21, 2005

recipe is: Spaghetti and Mushrooms

this is a dish i concocted one day when i just wanted a light, meatless spaghetti dish.


725 gms spaghetti boiled to just undercooked

12 shiitake mushrooms, sliced (if using dried ones, soak for 2 hours first)

2 cans straw mushrooms, cut into halves

1 can abalone mushrooms, diagonally sliced thinly

1 can button mushrooms, thinly sliced

4 tablespoons oyster sauce/vegetarian oyster sauce

6 tablespoons chinese cooking wine (can be substituted with 3 tablespoons of cider vinegar)

1 tablespoon concentrated chicken stock/vegetable stock

1 tablespoon roughly grounded blackpepper

4 teaspoon salt

6 bay leaves

6 drops/half a teaspoon sesame oil

16 cloves of garlic, skin peeled

300 ml hot water

6 tablespoon of olive oil


boil the spaghetti in 1 table spoon of salt water until just undercooked (best to do this just before stir frying in the mushroom mix)

in a pan (use a bigger pan as the spaghetti will be added to this later), heat the olive oil, add the garlic and 1 teaspoon of salt and fry til golden

add all the mushrooms, bay leaves, black pepper and fry for another 5 minutes

in a bowl, mix the 300 ml of hot water with the oyster sauce, cooking wine, chicken stock, sesame oil and 2 teaspoon of salt, stir to mix well and add to pan of mushroom

cook for another 2 minutes and add the cooked spaghetti , mix well and stir fry for another 3 minutes

serves 6

Sunday, June 12, 2005

recipe is: Baked pasta with potato


300 gms potatoes, peeled, cubed and boiled to just cooked, not mushy

300 gms pasta, either spiral or shell pasta, boiled to al dentè

400 ml whipping cream

1 beef stock cube crumbled

3 rashers beef bacon, chopped and fried til crisp

1 can button mushrooms, thinly sliced

200 gms cheddar cheese, grated


preheat oven to 175℃

Pour the cream into a small saucepan, add the crumbled beef stock cube and gently bring to a simmer. take off the flame

lightly grease a baking bowl with olive oil.

put in the boiled potatoes, cooked pasta, fried beef bacon and mix thoroughly. add 100 gms cheese into cream mixture, stir and pour onto contents in baking bowl.

cover with foil and bake for 15 minutes, then remove foil and bake for another 10 minutes.

sprinkle the remaining 100 gms of cheese on top and bake for another 5 minutes.

recipe is: Sinfully Rich Potato Salad

this is a recipe that i've simply come up with one day and became a huge hit with all my friends. for the weight watchers and cholesterol control buddies, you might wanna give this a skip.


1 kg potatoes, peeled, cubed boiled to just cooked, not til mushy

1 pkt french onion dip powder/mix

1 carton 200ml whipping cream

4 eggs hard boiled, peeled and cut into eights

salt and pepper


pour the cream into a small saucepan and gently simmer, stirring as to not let it burn

add the french onion dip/mix, salt and pepper to taste

stir the mixture thoroughly, take it off the flame

put the potatoes and eggs into a mixing or salad bowl, pour the cream mixture and mix thoroughly. add salt and pepper to taste.

Wednesday, June 08, 2005

recipe is: Lazy Man's Sambal

this is very simple sambal made with very few ingredients but tastes heavenly. it was passed down to me by my mother-in-law. i just tweaked it a bit.


12 red chillies (add a few dried chillies if prefer it to be spicier)

5 big onions

3 pips garlic

1.5 heaped tablespoon tamarind pulp (added to 170 ml of water and strained)

150 gms ikan bilis (small dried anchovies)

salt and sugar to taste

6 tablespoon of oil


Cut the chillies in to 3 segments each

Peel and cut the onions into large chunks

Peel garlic

Throw chillies, onions and garlic into blender and blend just for a little while, we want chunky bits, not a paste

Heat 4 table spoon of oil to a medium flame and fry the ikan bilis for 5-8 minutes

Dish up ikan bilis and discard the oil

Heat 2 tablespoon of oil on small flame and fry the chillies, onions and garlic for 8 minutes. Turn up the flame to medium and add in the ikan bilis and fry for another 8 minutes.

Add the strained tamarind juice

Add salt and sugar to taste

Stir fry for another 5 mins

Serve with hot white rice or bread.

Thursday, April 07, 2005

recipe is: Beef Stew

This is a variation of Chef Din's Beef Stew (Sunday Mail 3 April 2005)


600 gms beef, cubed (sirloin is most preferable, but you can use your fav cut of the meat)

6 tbsp olive oil

8 shallots, diced

5 onions, quartered

1 leek, sliced

3 stalks celery, sliced

1 carrot, cubed

1/2 head cauliflower, floretted

4 tbsp tomato puree (or according to your liking)

3 cups chicken stock

2 tsp mustard

2 tsp dark soya sauce

2 tsp oyster sauce

4 potatoes, cut into chunks

2 tomatoes, peeled and quartered

3 bay leaves

salt and pepper to taste


Heat oil in a pan or wok, fry shallots till glassy

Add onions and fry till onions are glassy

Add beef and brown on all sides for about 3 mins

Pour in chicken stock and bring to boil

Simmer with lid on for 40 mins

Add leek and celery and cook for another 15 mins

Add potatoes and carrot and simmer for another 10 mins

Add tomatoes, tomato puree, bay leaves cauliflower, mustard, oyster sauce, dark soya sauce, salt and pepper

Simmer for another 15 mins

Serves 4

Tuesday, March 01, 2005

recipe is: Fragrant Spiced Chicken Rice

this dish is best when served with acar.

300 - 400 gm chicken fillet cut into small bite-size pieces
750 gm basmati rice
1200 ml chicken stock (or if feeling lazy, just add 1 chicken stock cube to 1200 ml of water)

spices and stuff (for chicken)

to be marinated with the chicken pieces for about 2 hours

3 tbsp plain yoghurt
2 pips garlic, thinly sliced
2 shallots, thinly sliced
1/2 teaspoon mustard seeds (biji sawi)
1 tsp vegetable curry powder
2 cm pcs of galangal (lengkuas) cut into several pieces
3 sticks of lemongrass (serai) discard 2 to 3 outer layers and use only 8 - 10 cm from the botttom
2 stalks curry leaves (use only the leaves, discard the stems)
5 kaffir lime leaves (daun limau purut) thinly sliced
2 tsp salt

spices and stuff for rice

wash the rice about 2 hours before cooking and use a colader/sieve to drip dry

3 pips garlic, skinned and added to the drying rice
1 tsp mustard seed
3 cm stick cinnamon (kayu manis)
1 tsp cloves (bunga cengkeh)
1 tsp cardamoms (buah pelaga)
3 shallots, thinly sliced


Dry fry the mustard seed, cinnamon, cloves and cardamoms for about 1 minute over a small flame
Add about 3 tbsp of oil and throw in the shallots and fry til golden
Add 2 tbsp of butter and stir til melted
Turn up the flame to medium, add the rice and stir til the oil and butter are absorbed by the rice
Add 1/2 tsp of salt
Pour the rice into a rice cooker, add the chicken stock and boil as normal

Heat up 5 tbsp of oil
Add marinated chicken and fry til almost golden
Dish up on kitchen napkins to absorb the oil

Once the rice is cooked, add the chicken, stir to mix well, dish out, garnish with cashews nuts and serve.

serves about 5.

Friday, February 18, 2005

My lil recipe book

This blog is a place for me to archive and share the recipes that i have come across, created or passed on to me by friends and loved ones.

I believe that enjoying great food brings our five senses together. Visualize the colours, Smell the aroma, Feel the texture sliding thru your lips, Taste the fusion of the ingredients, and lastly, Hear the sound of your whole mouth luxuriate in the nourishment.