Baked Potato With Egg/Bacon Bits

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5-6 big/medium Russet Potato
2 yellow onions – diced finely
120 g minced chicken meat
Small eggs/quail eggs
4 cloves garlic
150 g chedder cheese
2 tbsp olive oil/butter
Salt and pepper to taste
Bacon Bits

1) Pre heat oven (200 C). Scrub potato, pat dry and pierce them with a fork and place them on the oven rack and baked for 30-40 minutes or till soft.
2) Heat oil/butter in a large frying pan and saute onions till soft, add in minced meat and saute till opaque.
3) When the potato are cool enough to handle, cut into halve and scoop the interior out leaving about each about 1/4 inch shell of skin and flesh left. Add in the scoop potato flesh, cheese, salt and pepper into the pan. Stir to combine evenly.
4) Place the potato shell on the baking sheets and fill them with the mixture. Press the mixture with a spoon so a hole is form to make a space for the egg. Add in some bacon bits and crack an egg on top of each portion.
5) Cook at 200 C for about 15-20 minutes until egg is set. The white are set but the yolk are a bit runny but you can cook longer so that the yolk is cooked through.

Curry Chicken Biryani Dum


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1 chicken – washed and cut into 12 pieces
1 big red onion and 2 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 tomato – cut into small cubes
1 tbsp pounder ginger paste
Fresh Biryani powder ($1.00 for 1 chicken) – bought from Indian Dry spices provision shop
alternatively can use Baba’s or Housebrand Biryani powder
1 tbsp red chilli powder

1 tbsp cashew nut – pounded
1 tbsp almond  – pounded
1/2 cup of pudina leaves – coarsely chopped
2 tbsp butter/ghee

Dry Spices
1 small cinnamon stick
4 cloves
3 pods cardamon
2 dried bay leaves

50 ml fresh yoghurt
100 ml evaporated  milk
100 ml water

Salt and sugar to taste

1) Marinade chicken with 1/2 of the Biryani powder, 1/2 tsp of salt  and ginger paste for 1 hour.
2) Heat butter in a wok over low heat and saute sliced onionsm, garlic and dry spices till fragrant, add in the balance of the biryani powder, chilli powder. tomato  and stir to mix well for 3 minutes.
3) Add in marinated chicken and cook over high heat, tossing and mixing well for 8 minutes. Add in yoghurt, milk and water, mix well and simmer over low heat till chicken is tender.
4) Add in pudina leaves,  pounded almond and cashew powder, stir to mix well
and  Season with salt and sugar,  taste accordingly and adjust to your preference.

Assam Laksa Perak/Penang

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1.5 kg Ikan Kembong – Steamed and deboned, set aside
2 stalks Bunga Kantan
A bunch of Daun Kesom
15 pieces assam keping
1.5 kg laksa beenhoon
2.5-3 litre
Salt and sugar to taste

Blended Ingredients
15-20 dried chilli -soaked in hot water till sodr
8 shallots
2 inch belacan
60 ml water

lettuce leaves – shredded
cucumber – shredded
Hard boiled egg – halved
1 cup pudina leaves
2 big red onion – sliced
Red/green chilli padi – sliced thinly
Calamansi – halved
Hae ko – optional
Pineapple – optional

1) Blend the fish bone and head with water, strain and pour into a pot with boiling water. Add in kesom leave, bunga kantan, assam keping, and blended ingredients, bring to a boil. Once it boils, lower heat and simmer for 20 minutes over low heat.
2) Blend 1/2 of he fish meat finely and the half, coarsely blend. Put them into the stock and simmer for about 15 minutes. Season with salt and sugar, taste accordingly and adjust to your preference.
3) To serve, place some scalded laksa noodle in a bowl, ladle with gravy and topped with shredded ingredients, eggs, onons, chilli padi, pineapple, calamansi and  hae ko .

Braised Tau Kee With Minced Chicken Meat and Mushrooms

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2-3 pieces tau kee (fried bean curd stick) cut into 21/2 inch in lengthwise and soaked in hot water for 5 minutes – drained and set aside
1/2 cup black fungus – soaked in water till soft
8 pieces small shitake mushrooms – soaked in water till soft
12 pieces dried lily buds – soaked till soft and tied into knot
120 g minced chicken meat/pork (season with a bit of salt and corn flour)
6 cloves garlic

50 g tung fen (glass noodle) soaked in water till soft
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
400-500 ml chicken stock
1 tsp sesame oil
1/2 tsp white pepper

1) Heat oil in a wok and saute garlic till a bit brown, add in minced meat and fry till opaque, add in mushrooms and stir fry for 5 minutes till aromatic.
2) Add in black fungus, dried lily bud, tau kee and sauce ingredients. Bring to a boil, transfer to a heated claypot,  cover, and simmer over low heat for about 20-25 minutes.
3) Add in the tung fen and cook for another 8 minutes. Thicken with corn starch and stir to well combined. Taste accordingly and adjust to your preference.

Rempah Udang

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Pulut Ingredients
600 g glutinous rice
250ml coconut milk with 100 ml water
4 pandan leaves
Some blue coloring
Banana Leave (5 x 6″)
1 tsp salt
2 tsp sugar

Blended Ingredients
6 shallots
2 cloves garlic
4 pieces candlenuts
2 stalks lemongrass
1 tbsp coriander powder
3 red chillies
1 tsp oil
50 ml water

200 g grated white coconut – mixed with 1 tsp turmeric powder
2 tbsp dried shrimp – soaked and drained

Seasoning Ingredients
1/2 tsp salt
2 tbsp sugar
11/2 tbsp gula melaka
6 tbsp oil

1) Heat wok until hot, turn to low heat and add in coconut, dried shrimp and fry till crispy and golden. Transfer to a serving plate.
2) Heat oil in a wok and saute blended ingredients till fragrant, add in seasoning ingredients and stir fry for 5 minutes. Add in fried coconut mixture and stir to mix well.
3) Dish up the filling and leave to cool/

1) Soak the glutinous rice for 1-2 hours, preferably overnight.
2) Scaled the banana leaves in boiling water till soft. Wipe dry/
3) Mix rice with coconut milk, water, salt and sugar. Steam over rapidly boiling water for 25 minutes. Remove from steamer.
4) Place 11/2 tbsp of rice and spread in the center of the banana leaf. Put 2 tsp of fillings on it/ make a ball with fillings and roll up into a neat roll and secure ends with toothpicks and brush with a bit of oil.
5) Grill over charcoal fire or electric grill for 5-10 minutes, turning the rolls occasionally.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

Jiu Hu Char (Shredded Dried Cuttlefish With Mangkuang)

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300 g mangkuang/jicama – peeled and slice thinly into fine thin threads or shredded
1/2 carrot – shredded
1/2 small cabbage – shredded
3-4 pieces small dried cuttlefish – soaked till soft and shredded thinly
4 dried shitake mushroom – soaked till soft and shredded

4 cloves garlics – minced
1 tbsp dried shrimp – soaked till soft and minced coarsely
Lettuce leaves
Sambal Belacan

Seasoning Ingredients
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp white pepper
Salt and sugar to taste
50 ml water

1) Heat oil in a wok and saute garlic till fragrant, add in cuttlefish, dried shrimp and mushroom, stir fry till aromatic and soft.
2) Add in shredded cabbage, carrots, mangkuang and fry till cooked. Add in seasoning ingredients and water, stir to mix evenly,  cover and simmer over low heat till gravy thickens. Taste accordingly and adjust to your preference.
3) Serve wrapped with lettuce leaves and Sambal Belacan.

Crispy Ang Chow Chicken Wings

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18 pcs mid joint chicken wings
1 packet Shrimp Paste Chicken Flour
80-100 ml water

Marinade Ingredients
21/2 tbsp Ang Chow (fermented red yeast)
11/2 tbsp Ang Jiu/Hua Tio Jiu
2 tbsp light soy sauce
1 egg white
1 tsp sesame oil
1 tsp chicken powder
1 tsp sugar
1 tsp salt
1 tbsp corn flour

1) Wash chicken wings and drain and season with marinade ingredients for 6-8 hours.
2) Mix water to flour and add in marinated chicken wings in batches, deep fry till golden and crispy. Fry the second time for more crispy.
3) Serve hot with Spicy Sambal Bealacan

Braised Ang Chow Pork Belly( Chinese Red Wine Residue)



500-800 g pork belly (cut into bite size)
10 slices ginger
3 cloves garlic – bruised
2 tbsp sesame oil

11/2 tbsp light soy sauce
500-800 ml water

Seasoning Ingredients
21/2 tbsp-3 tbsp Ang Chow
2 tbsp Ang Jiu
1 tsp corn flour
2 tbsp sugar
1/2 tsp salt
1 tsp Chicken powder

1) Wash pork belly and blanched in boiling water for 1 minute. Drain and marinade with seasoning ingredients for 1 hour or more.
2) Heat sesame oil in a claypot and saute ginger and garlic till aromatic and crispy. Add in the marinated pork belly and stir fry to mix evenly for 3-5 minutes.
3) Add in water, soy sauce and bring to a boil. Cover, and simmer over low heat till pork belly is soft and tender. Taste accordingly and adjust to your preference.

Thai Satay Chicken With Spicy Peanut Sauce


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1 kg skinless chicken breastmeat – cut into bite size
Wooden skwers  (soak in water)
1 cucuber – cut into cubes
2 big red onions – Sliced
Benefit Coco Premium Coconut Oil – during grilling

Marinade Ingredients
2 tbsp minced garlic
2 tbsp minced lemongrass (white parts)
3 tbsp Kicap Manis
2 tbsp Sugar
1 tbsp gula melaka
1/2 tsp salt
2 tbsp fish sauce
1/2 tbsp chili powder
11/2 tbsp fresh Masala powder (bought from Indian spice shop)
150 ml coconut cream
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground peppercorn
1 tbsp corn flour
2 tbsp ginger juice

Peanut Sauce
3 tbsp fish sauce
5 tbsp tamarind juice
5 tbsp creamy peanut butter
2 tbsp sugar
1 tbsp gula melaka
1 tbsp chilli powder
2 tbsp chilli oil
1 tbsp minced garlic
750 ml water (700 ml coconut cream + 50 ml water)
(Put all in a saucepan and bring to a boil over medium heat, taste accordingly)

1) Season chicken with marinade ingredients overnight or 4-6 hours. Take out the chicken meat and insert the skewer through the meat. Grill over charcoal stove 4-6 minutes on both side (brush with Benefit Coco Premium Coconut oil) or it is cooked through.
2) Serve with peanut sauce and cucumber and onions on the side.

Fish Maw With Crabmeat Amd Enoki Mushroom Soup

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1 small piece fish maw (soak in hot water till soft and cut into bite size)
100 g crabmeat (I use frozen one)
4 crabstick – cut into strips
3 dried scallops – soaked and shredded
150 g chicken breast meat (poached and shredded)
3 pieces shitake mushroom (soaked till soft and sliced) = retain the water
3-4 pieces black fungus – sliced thinly
2 eggs – beaten lightly
1 packet enoki mushrooms (trimmed off the ends)
3 cloves garlic – minced
2 packets CP chicken broth (add water to makes 1.8 litre )

3-4 tbsp sweet potato starch (mixed with 5 tbsp water)

Salt to taste
1 tsp white pepper
1 tsp Hua Tio Jiu
1 tsp sesame oil

Side Condiments
Black Vinegar
Chilli oil (optional)
Coriander leaves – chopped


1) Bring chicken broth, scallops and mushroom water to boil in a deep pot. When it boils, add in the mushrooms, fish maw, crabsticks, crabmeat, shredded scallops, black fungus, shredded chicken meat and garlics. Let is simmer for 10-15 minutes over low heat.
2) When the soup is about to be ready, add in enoki mushroom and boil for 3 minutes. Season with salt, pepper, hua tia jiu and sesame oil. Taste accordingly and adjust to your preference.
3) Thicken the soup with potato starch to your preference and slowly pour the eggs while stirring the soup.
4) Ladle soup to bowl and sprinkle with chopped coriander leave, vinegar and chilli oil. Serve hot.