Steamed Cantonese Glutinous Rice

This is another of the comfort food that I love and remember. Even though my mum did not cook it often. Glutinous rice unfortunately is not so easy to digest so it’s not exactly a staple food item. But every time mum cooks this – everyone will want to have second helpings.



  • 1 cup of glutinous rice soaked overnight
  • 3-4 pcs of scallops / or dried shrimp
  • 4-5 pcs of dried mushroom
  • 1 Chinese sausage / lap cheong sliced
  • 1/2 – 1 chicken thigh or pork cut to small pieces
  • 1 tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 1 tsp sugar
  • Garlic
  • Olive oil
  • 1 cup water from soaking mushrooms and scallops

Marinade for chicken / pork 

  • 1/2  tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tbsp shaoxing wine
  • 1/2 tsp sesame oil
  • white pepper


  1.  Marinate chicken / pork for at least 30 minutes or longer and drain water from glutinous rice.
  2.  Wash and then soak mushrooms and scallops overnight and reserve the water later for steaming
  3.  Slice mushroom and tear scallops into strips for frying later
  4.  Heat wok pan and stir fry lap cheong until oil is released
  5.  Remove lap cheong and add in chicken or pork stir fry. Add scallops, mushrooms and garlic and stir fry together until fragrant. Dish up and set aside to cool.
  6. Add rice to pan and add seasoning – stir fry until rice is coated evenly
  7. Add back meat, mushroom etc and stir fry for while to mix with rice
  8. Off heat and dish rice into steaming pot or pan
  9. Add 1 cup of water or enough to cover rice in pot.
  10. Steam for 30-40 minutes until rice is cooked and dry






Beef / Pork Pepper Rice

I am sure most people have heard of Pepper Lunch and their famous sizzling hot plate. I came across this Cookat recipe on Facebook and was keen to try it out cos it seemed so simple with just a few key ingredients. I even tried making my own mirin using sugar and rice vinegar. The odd thing is the homemade mirin has a sweeter taste while the mirin i bought from Isetan dun really register. Maybe it has to do with the amount of sugar.



  • 1 cup rice (cooked)
  • 200-300gm of shabu shabu pork / beef
  • 2 tbsp of corn (I use half a can)
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp light soya sauce
  • Nob of butter
  • Black pepper


  1. Mix the sugar, mirin and light soya sauce in a small bowl.
  2. Melt nob of butter in pan and add rice. Alternatively, add the butter into the hot rice when it’s just cook and mix well before adding to hot pan.
  3. Add the sauce over the rice and add in the corn.
  4. Stir-fry to mix evenly and then place the meat around the edges of the pan. Add black pepper to taste.
  5. If using cast iron pan, remove from stove and use the residual heat to cook the meat. Mix with rice and serve.

Note: I use a non-stick wok pan so I stir-fry the meat with the rice until cooked and flatten the rice in the pan to get the rice a bit charred for additional flavor. Do not add too much butter as the rice will become very oily.

Recipe from

Egg Mee Suah Soup

Anything soupy is always great on a cold rainy day or when one is feeling below the weather. Mee Suah is thin salted noodle made of wheat flour originating in Fujian, China. This is another comfort food made for the sick and common in households.



  • 2 eggs with 1 tsp light soya sauce, beaten
  • 1/2 tbsp olive oil for frying egg
  • 1 1/2 rice bowls of water / stock
  • 50 gm of pork / pork belly
  • 1 bundle of mee suah
  • Some vegetable optional
  • Light soya sauce / sesame oil to taste


  1. Heat oil in pan and swirl to spread oil evenly. Pour in egg mixture. When egg is semi-cooked, scramble using spatula and cook in chunks. Take care not to over cook egg.
  2. Add water to pan for soup base and add pork and vegetables and simmer briefly to cook. Season soup with soy sauce (don’t add for stock).  Alternatively, dish out pork and vegetable and use the soup to cook mee suah without adding any soya sauce. and skip step 3.
  3. In another pot, bring some water to a boil and add in mee suah. Cook for about 30 seconds until strands soften and separate.
  4. Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
  5. Serve immediately as the mee suah will soak up the soup.

Recipe adapted from


Stewed Pork Beehoon

This is one of my comfort foods – fried beehoon with canned stew pork. It’s also my favorite version of fried beehoon. It’s always hard to resist a second helping when my mum fried up some. This beehoon is quite a family favorite and it’s actually a lot easier than I expected. Minimal preparation and short cooking time. Very good dish to whip up for gatherings or when you want some nice food in a hurry. I used the canned pork chops (排骨) but the pork leg version is good as well but might contain more fats. Another point to note – only get the Narcissus brand even though it might be more expensive but it just tastes better.



  • 150-200 gm of beehoon 米粉
  • 1 can of 256 gm stewed pork chop
  • 1 beaten egg seasoned with 1/2 tsp light soya sauce (optional)
  • 1 bag of vegetable – I like to use caixin
  • Minced garlic
  • Olive oil


  • Gravy from stewed pork
  • 3/4 to 1 cup water
  • 2 1/2 tsp light soya sauce
  • 2 tsp dark soya sauce – optional to give beehoon color


  1. Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
  2. Drain and sieve gravy from canned stewed pork. Remove bones and fatty pieces and shred meat into smaller pieces with a fork. Set aside both pork and gravy.
  3.  Heat pan with a little oil and pour in egg and spread it thinly. Cool omelette and roll it up to slice into long thin strips and set aside. (Optional)
  4. Add a bit more oil and stir-fry garlic until fragrant and add in vegetable. Fry until soften and add in pork. Stir-fry the vegetable until just cooked. Dish up and set aside.
  5. Pour in sauce and bring to a gentle simmer. Add in beehoon and cook until the beehoon has soak up all the sauce and is dry.  Add in pork, vegetable and egg. Stir fry to mix evenly and serve.

Recipe adapted from


Braised Chicken and Potatoes

This is somewhat similar to another recipe i shared – the chicken and potato stew just that the sauces used are a bit different but no less delicious.



  • 1 huge boneless chicken leg meat or 8 chicken wings about 400 gm
  • 2 large potatoes
  • 1 carrot
  • 2 -3 slices of ginger
  • 3/4 cup water
  • Spring onion (optional)
  • Olive oil
  • Minced garlic


  • 2 tsp light soya sauce
  • 1/4 tsp dark soya sauce
  • 1/2 tsp sugar
  • 1 tsp shaoxing wine
  • 1/4 tsp salt
  • pepper to taste


  • 1 tsp light soya sauce
  • 1 1/2 tsp oyster sauce
  • 1 tsp corn starch
  • 2 tbsp water
  • Dash of sesame oil


  1. Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
  2. Peel and chop potatoes and carrots into chunks and soak in water
  3. Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
  4. Add some oil and saute garlic and ginger until aromatic then add in potatoes and carrot and stir fry for 3 minutes . Add in the water and cover and cook for 10 mins until potatoes turn soft. Put in the chicken, the reserved marinate and add in the sauce
  5. Add in cornstarch to thicken sauce and serve hot with rice

Recipe from

Note: I doubled the sauce seasoning as if more water is added , the taste gets quite diluted.


Airfried Taiwanese Pork Chops

I love these that usually come in bento sets sold in Taipei, they are usually paired with a braised egg, pickles or fried cabbage to make a complete meal. So this is my attempt at making a more healthier version that is not deep fried in oil.



  • 2 pieces of pork chops – not too thick
  • 2 cloves of garlic
  • 1/2 tbsp sugar
  • 1/2 tsp white pepper
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp five spice powder
  • 2 – 3 tbsp potato starch & corn starch


  1. Cut about 3-4 slits on the pork chop to prevent curling when frying
  2. Pound the meat until about 1/4″ thick
  3. Smash garlic cloves and add all seasoning into bag and marinate the pork shop for 30 mins to overnight
  4. Remove meat drain and coat meat with the starch and shake off excess
  5. Place in airfryer basket and airfry at 200 for 13 mins  – flipping the meat at 7 min.
  6. Remove and cool then cut into strips and serve with rice

Recipe from

Potato and Chicken Stew

This is definitely one of my favorite comfort food that goes wonderfully with rice and usually mum would cook a big pot of it and have leftovers for the next day.



  • 500 gm of boneless chicken leg
  • 3-4 medium potatoes
  • 1 carrot (optional)
  • Minced garlic
  • Olive oil


  • 1 1/2 tbsp light soya sauce
  • 200ml water
  • 3/4 tbsp dark soya sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil


  1. Cut chicken, potatoes and carrot into cubes
  2. Heat oil in pan and saute garlic until golden brown
  3. Add in chicken and stir fry until meat turns white
  4. Add in carrots and potatoes and stir fry
  5. Add in soya sauce and water and stir to combine
  6. Cover with lid and simmer for 20-30 mins
  7.  Add sugar, salt and sesame oil and stir until combined.
  8. Serve hot with rice

Recipe from

Curry Chicken

I always thought curry chicken was a chore to make but with a ready made curry paste, it was actually much easier than I thought. I used the Dancing Chef Yellow Curry Paste together with the Ayam Brand Trim Coconut Milk with 45% less fat so that makes a healthier curry without compromising the taste.

19055725_10154859340037675_7845091861100709372_o Ingredients

  • 3-4 Holland potatoes  (150g)
  • 6 – 8 pieces of chicken wings & drumlettes (300g)
  • 1 yellow onion sliced
  • Curry leaf (optional)
  • 200 ml Ayam Brand Trim coconut milk
  • 300 ml water
  • 1 packet Dancing Chef Yellow Curry Paste


  1. Peel potatoes and cut into cubes. Soak in water until ready to cook
  2. Place water, coconut milk and curry paste in pan and heat until boiling.
  3. Add in potatoes and boil for 10 mins
  4. Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
  5. Serve with rice, prata or toasted baguette

Note: The potatoes can also be boiled in water for 10 mins to cook them first before adding but I figured easier to do everything in one pot.



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