Broccoli with Chicken

I bought the chicken breast thinking to make chicken pies but as I still have a head of broccoli left – decided to clear it from the fridge so cooked them together to eat with white quinoa cooked with chicken seasoning for more taste.



  • 2 chicken breasts cut into cubes
  • 1 head of broccoli cut into florets
  • 1/2 tsp corn starch
  • Olive oil
  • Minced garlic
  • Pinch of salt


  • 1 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn starch
  • 1/2 cup of water
  • 3 dashes of pepper


  1. Marinate chicken with salt, pepper and corn starch
  2. Heat olive oil and stir fry the mince garlic until fragrant
  3. Add chicken and cook until almost white and add in the florets
  4. Pour in the sauce, stir fry chicken and broccoli
  5. Simmer for a bit to cook both chicken and broccoli
  6. Dish up and serve

Note: Don’t boil broccoli as this would destroy the nutrients


Recipe from



Braised Meat Rice (卤肉饭)

This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed.  This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.



  • 500 gm pork belly
  • 1 tbsp minced garlic
  • 2-3 tbsp fried Shallots
  • 90 ml soya sauce
  • 30 ml dark soya sauce
  • 50 ml shaoxing wine
  • 1.5 tbsp sugar
  • 1/2 tsp five spice powder
  • 200 – 300 ml water
  • Olive oil / shallot oil


  1. Boil pork belly for 25 mins, rinse in cold water to cool down.
  2. Cut pork belly into small pieces and set aside.
  3. Heat pan with oil and stir fry garlic until fragrant.
  4. Add the meat and stir fry for a while and add the sauces, wine.
  5. Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
  6. Bring to a boil and simmer for 20 mins until sauce thickens.
  7. Serve hot with rice

Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.

Recipe from


Zha Jian Mian (炸酱面)

I’ve always like this dry mix noodle and would always eat it outside but I thought it was quite tedious to make. However when I checked the recipe, it was not as complicated as I thought just that I need to get bean paste so off to Redmart to order 2 kinds of bean paste – sweet and chili. I used the wrong type of bean curd though so it turned out more like mapo tofu instead but still tasted great on both noodles and rice.



  • 250 gm of yang chun mian ( I used 2 x dry brown rice noodles)
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 pc tau kwa diced (I used soft tofu)
  • 250 gm minced pork
  • 1 1/2 tbsp sweet bean sauce
  • 1 1/2 tbsp chili bean sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp hua diao wine
  • 1/2 cup water
  • 1 1/2 tsp corn starch
  • Julienned carrot / cucumber or blanched vegetables


  1. Cook the noodles, drain and set aside
  2. Heat the oil in pan and stir fry garlic together with tau kwa and minced pork. Stir fry until meat turns white then add in both bean sauces and mix well
  3. Combine light soya sauce, sugar and hua diao wine and add into pan. Add enough water to cover the ingredients and let the sauce come to a boil
  4. Mix the corn starch with some water and stir into the sauce to thicken it.
  5. Dish on top of cooked noodles and add in the carrots / cucumber or vegetable to serve

Note: If using soft tofu, add before the water.

Recipe from Her World

Shanghai Fried Noodles (上海炒面)

My first attempt at frying noodles was a bit of a disaster cos the noodles were mushy cos I cooked them a tad too long luckily it was still edible but not worth posting about. Since I had the brown rice noodles – I wondered if they could be used for frying so after checking out some recipes, I decided on this one since it looked simple and I had all the ingredients on hand. I used 4 pieces of my brown rice noodles instead of the 500 gm white noodles / Udon etc – so my noodles turned out a tad salty




  • 120 gm pork sliced to bite size pieces
  • 1 tsp minced garlic
  • 500 gm shanghai white noodles / udon
  • 150 gm cabbage shredded
  • 1 -2 tsp chili bean sauce (optional)

Marinate for pork 

  • 1 tsp light soya sauce
  • 1/2 tsp corn starch
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Dash of white pepper
  • Dash of sesame oil

Noodle sauce 

  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp chicken stock or water
  • Dash of sesame oil


  1. Marinate pork for 20 mins or longer
  2. Cook noodles according to instruction until noodles are soft but still firm. Drain and rinse with cold water then set aside
  3. Heat oil in pan and stir fry marinated pork until cooked and set aside
  4. Add garlic and fry until fragrant and add in the shredded cabbage and fry until soften and add in noodles. Pour the sauce over and stir to coat the noodles evenly. Add in pork and chili bean sauce
  5. Stir fry to combine and serve


Recipe from Christine’s Recipes


Prawn Paste Chicken (虾酱鸡)

This dish is always a must order when eating zi char and when I got my Air Fryer I have always been wanting to make it at home but my first few attempts was not successful with too much flour or too thick a batter. This time I tried another recipe but I used just corn flour cos I didn’t  have any potato starch.



  • 6 mid joint wings
  • 1 tbsp prawn paste
  • 1/2 tbsp sugar
  • 1/2 tbsp sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tbsp oyster sauce
  • Dash of white pepper
  • 3 tbsp plain flour
  • 3 tbsp potato starch
  • 1/8 tsp baking powder
  • 1 egg
  • 50 ml water


  1. Marinate the wings with prawn paste, sugar, sesame oil, Shaoxing wine, oyster sauce and white pepper for up to 4 hours.
  2. Mix the flour, potato starch, baking power, 1 egg, baking powder and water into a smooth batter.
  3. Put the wings into the batter and coat them evenly
  4. AF at 180 degrees, for 13 mins ( no preheat) and turn wings and AF for another 7 mins. Drain oil on paper towels.

Recipe from The Meatmen

Sweet & Sour Vinegar Pork Ribs (糖醋排骨)

I ordered a packet of pork soft bone sometime back and cooked some today cos I saw a recipe using Zhejiang vinegar which I brought to eat with dumplings. The original recipe calls for deep frying the pork ribs but I used my Air Fryer instead to make the dish healthier and oil-less. This dish is very appetizing with the perfect combination of sweet and sour.



  • 250 gm pork ribs / pork soft bone
  • 1/2 tbsp light soya sauce
  • 1/2 tbsp Shaoxing wine
  • 1/2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sodium bicarbonate
  • Dash of white pepper
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 cup Zhejiang vinegar
  • 2 tbsp sugar


  1. Wash and drain pork ribs
  2. Marinate pork ribs with light soya sauce, shaoxing wine, sesame oil, salt, sodium bicarbonate and pepper for at least 30 mins or longer
  3. Add corn starch to pork ribs and mix well
  4. AF at 200 degrees for 10-15 mins depending amount of ribs and set aside.
  5. Heat olive oil in pan and stir fry minced garlic until fragrant
  6. Add in vinegar and sugar and cook until sauce starts to thicken
  7. Add the pork ribs and mix well with sauce.


Recipe from The Meatmen


Claypot Rice via Electric Lunchbox

This is a great one pot meal which is very tasty – I always can’t help getting second helpings when mum makes this at home. I think my mum uses a lot more dark soya sauce as her version tends to be much more darker in color. I used chicken thigh meat and it’s a healthy version as I removed all the skin most of the fats.



  • 1 cup low GI rice
  • 1 cup water – use slighlty less than the full cup
  • 1 chicken thigh – skin and fats removed
  • 4 pcs of dry mushrooms soaked
  • 1 lup cheong
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soya sauce
  • 2 tsp Ginger juice, grate and squeeze  1 big piece of ginger


  1. Cut chicken into bite size pieces and marinate with ginger juice, dark and light soya sauce and oyster sauce and keep in fridge for at least 30 mins.
  2. Cut up lup cheong and mushroom.
  3.  Wash and rinse rice and add in water
  4. Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
  5. Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
  6. Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve


Recipe from

Air Fryer Roast Pork / Siew Yoke / Sio Bak / 烧肉

This is one of my favorite foods and I remember mum tried making it a few times but could not get the skin right occasionally. The meat would be yummy but the skin turned out tough and rubbery. Most recipes involved having to poke the skin properly and needs to dry the meat in advance for at least a day or so which seems so troublesome to do. While I was ecstatic that roast pork can be made via Air Fryer – the thought of having to go through so much work made me hesitant. I came across this recipe on one of the Air Fryer cooking group I joined and could not believe that it could be so simple! So I took a chance and tried it out and wow was I amazed!




  • 500gm – 1kg pork belly
  • 5 – 8 cloves of peeled garlic
  • 1 tsp five spices powder
  • 1 cup salt


  1. Wash and use paper towels to dry the pork belly thoroughly
  2. Make horizontal slits on the sides of the pork belly and insert each piece of garlic. Push deep inside so that the garlic dun pop out and burn. Be careful not to cut through the meat through when inserting garlic.
  3. Rub all sides of the pork belly generously with five spices powder. Wipe off from skin if any of the powder gets on.
  4. Layer skin with salt generously and evenly.
  5. Wrap the meat sizes with foil.
  6. Add *water in the bottom pan until the fan pattern and preheat AF at 190 for 5 mins and place the pork belly on grill pan or basket.
  7. AF at 190 for 35 – 40 mins until a salt crust forms on the skin
  8. Remove pork belly from AF and remove the salt crust and foil
  9. Raise temp to 200 and place pork belly back and AF for another 25-30 mins
  10. Remove from AF and rest pork belly for at least 10 minutes before cutting

*Adding water will make the oil easier to clean off but make sure the water level is no high enough to hit the basket or grill pan.

Recipe shared by Alice Chin in Fun Cooking with Philips Airfryer FB Group

Any leftover roast pork makes a perfect compliment to fried cauliflower rice too.


Braised Pork Belly in Soy Sauce (豆油肉)

I love braised dishes and have been wanting to do a braise sauce instead of using premix seasoning. While I followed the recipe from Noobcook – the taste was too bland so I adjusted with light soy and sweet soy sauce. After one night, the taste is much better but not yet close enough to how my mum makes it yet so I will need to experiment more.  I left out the sugar, eggs and mushroom from the original recipe. This dish goes very well with rice or noodles.



  • 500 gm pork belly
  • 1 1/2 tbsp dark soy sauce
  • 1 tbsp olive oil
  • 1 pack of tau pok


  • 500 ml – 1 litre water
  • 1 1/2 tbsp dark soy sauce
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp sweet soy sauce / kicap manis
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 1/2 tsp 5 spice powder
  • 6 pieces of garlic / 2 black garlic bulbs
  • Dashes of white pepper


  1. Blanch pork belly with hot water to remove scum and reduce smell
  2. Heat oil in pot and brown pork belly on medium heat
  3. Add 1 1/2 tbsp dark soy sauce and stir to coat pork.
  4. Add in sauce and bring to a boil
  5. Reduce heat to a simmer for an hour until meat is tender
  6. Add in tau pok during last 10 mins of simmering


Recipe from Noobcook

Sesame Oil Chicken

This is another comfort food from my childhood which is fast and easy to cook. I should have tried this way earlier. The sauce goes very well with rice so it’s a great dish to cook when pressed for time or having guests.



  • 6 mid joint wings or drumlettes
  • 1 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 4-5 slices of ginger julienne into thin strips
  • 1 tbsp Shaoxing wine
  • 50-70 ml water
  • 1.5 tsp dark soya sauce
  • 1 tsp light soya sauce


  1. Heat sesame and olive oil in pan and add in ginger, fry until fragrant
  2. Add chicken and stir fry until the meat is cooked on surface
  3. Pour in 50 ml water and both soya sauce, cover and simmer for 5 mins.
  4. Add more water if drying out and turn chicken over and simmer another 5 mins.
  5. Add in Shaoxing wine and check that chicken is cooked thoroughly and once you smell the aroma of the wine evaporating, the dish is done


Recipe from Noobcook


AF Broccoli and Sausage Baked Rice

I’ve been wanting to cook this for awhile ever since getting my Air Fryer and seeing some people sharing their baked rice recipe on the AF FB groups. Happened that I have some cheese left on hand so just went to get sausages. Friends have been telling me that Valley Chef brand is nice – I find the sausages a bit more salty compared to the cheaper brands.



  • 1 small head of broccoli
  • 1 cup of uncooked rice
  • 1 cup of water (adjust accordingly to rice cooker or steamer)
  • 4-5 sausages sliced
  • Dash of salt and pepper
  • Olive oil
  • 2-3 tbsp of Campbell’s mushroom soup straight from can
  • Cheddar and Mozzarella cheese


  1. Wash and rinse rice first then add some olive oil, pepper and salt and mix evenly
  2. Add sufficient water according to rice cooker
  3. Cut broccoli into florets, wash and drain
  4. Steam broccoli together with rice, remove earlier if want broccoli to less mushy
  5. Cut up broccoli and mix with cooked rice
  6. Put broccoli rice in baking pan and add in sausages.
  7. Pour in the mushroom soup and spread over rice, add more pepper and salt to taste if required.
  8. Add cheese on top of the rice
  9. Set AF at 200 and bake for 8-10 mins until cheese melts and browns.
  10. Serve hot


Recipe adapted from Noobcook


Taiwanese 3 Cup Chicken (三杯鸡)

Been always seeing this dish on menus but never had chance to try it out. I happened to see a recipe posted on one of the cooking blogs that I followed so I just had to attempt it since I have chicken in the fridge. The sauce is nice and will go wonderfully with rice.



  • 1 boneless chicken thigh meat
  • 1 cup fresh Taiwanese basil (I left it out)
  • 1 shallot sliced (I also left it out)
  • 2 tsp of minced garlic
  • 1 piece of ginger sliced
  • Some olive oil


  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp rock sugar
  • 1 tsp sesame oil
  • 70ml of water


  1. Rinse and pat dry chicken and cut into chunks
  2. Add olive oil to pan and saute garlic, ginger and shallot until fragrant
  3. Add in chicken chunk and stir fry until chicken turns white
  4. Add in sauce ingredients to the chicken and bring to boil
  5. Cover with lid and lower fire to simmer for 15-20 mins
  6. Check that chicken is cooked through and tender
  7. When sauce begins to thicken, add in the basil


Recipe adapted from