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



Chives Omelette (韭菜煎蛋)

I seldom get to eat this dish cos there is old saying that too much chives will make your legs weak but I think there is no basis to this. I bought a bunch of chives cos there is some wanton skins I am thinking of using up but I realized it’s a bit too much for the amount of minced meat I have on hand so I used half for chives omelette instead.



  • 50 gm of chives
  • 2 eggs
  • 1/2 tsp fish sauce
  • Dash of hua diao wine
  • 2 tsp cornstarch + 2 tsp water
  • Olive oil


  1. Wash chives and pat dry with paper towels and cut chives into 1 cm bits
  2. Add fish sauce and hua diao wine into eggs and beat until frothy
  3. Mix eggs mixture with chives and add in corn starch solution
  4. Heat oil and pour half of egg mixture into pan
  5. Turn heat to low and fry for about 1 min
  6. Turn over and fry another 1 min or when browned


Recipe from


Fried Black Carrot Cake / Chai Tow Kway (菜头粿)

This is one of my Singapore hawker favorites and a dish that I will get a craving for from time to time. I remembered Mum did the carrot cake from scratch and fried it once or twice but it was too mushy and did not turn out good. Maybe one day I will try making the carrot cake from scratch too but today I used ready made tube of carrot cake that is available from the supermarket. There are two versions to fried carrot cake – black or white. The only big difference between the two is the addition of black sweet soya sauce. Personally I am a bigger fan of the black version compared to the white.

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Ingredients (serves 2)

  • One whole tube of carrot cake 480 gm
  • 3 tbsp of chye poh (washed and drained)
  • 1 tbsp of minced garlic
  • 3-4 tbsp of olive oil
  • 3 eggs beaten
  • 2 tsp fish sauce
  • 2-3 tbsp sweet thick soya sauce (Rose Brand)
  • chopped spring onions for garnish


  1. Cut carrot cake tube into cubes, if amount is too much for one pan. Separate all ingredients into half to fry. Use spatula to break into smaller pieces.
  2. Add 3 tbsp oil to pan and pan fry carrot cake until crispy and slightly browned. Use spatula to cut carrot cake into smaller pieces.
  3. Add 1 tbsp oil and stir fry garlic and chye poh together with carrot cake
  4. Add 2 tsp fish sauce stir fry and add in beaten eggs.
  5. Continue to stir fry and add in the sweet soya sauce.
  6. Make sure carrot cake is evenly coated with the sweet soya sauce
  7. Serve with spring onions.


Notes: I used kicap manis as I could not find the rose brand sweet sauce and it is much more watery and salty compared to the thick sweet sauce.

Recipe from The MeatMen


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


Fried Cauliflower Rice

Been thinking about trying this healthy alternative to the usual fried rice since it’s low carbs. I was rather surprised as taste wise – it was pretty close to real rice and not what I imagined it to be. Glad I managed to get a head of cauliflower and tried it out so now I have a great fried rice dish to fall back on.



  • Half a head of cauliflower
  • 100 – 150 gm of meat
  • 2 eggs lightly beaten with 1 tsp of soya sauce
  • 1 bowl of frozen mixed veggies
  • Some minced garlic
  • Minced ginger (optional)
  • Olive oil
  • Dash of salt

Marinade for pork 

  • 1/2 tbsp light soya sauce
  • 1/4 tsp dark soya sauce
  • 1 tsp shaoxing wine
  • 1/2 tsp sesame oil
  • 1 tsp cornflour



  1. Remove stem from the cauliflower
  2. Chop florets into small pieces and use a grater or food processor to chop up into fine pieces and set aside
  3. Heat olive oil and stir fry meat until half cooked and add in mixed veggies and fry until the meat is cooked and set aside first.
  4. Add some more oil and add the cauliflower and garlic / ginger and fry for 2 mins or so.
  5. Push cauliflower to side of pan and empty a space in the middle of the pan and add eggs in.
  6. Scramble the eggs for a bit and mix fry with the cauliflower on high heat.
  7. Add in the meat and mixed veggies and fry evenly with dashes of salt to season

Stir fry Wawa Cabbage

Usually I use this vegetable for steamboat but it is also good for stir-frying and using wawa cabbage is better than getting too big a head of wangbok which I cannot finish. This stir-fry is very simple and only takes 2 ingredients to season.



  • 2 Wawa cabbages
  • Some minced garlic
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp shaoxing wine


  1. Heat some oil and stir-fry minced garlic
  2. Add cabbage and fry and add in oyster sauce.
  3. Add in the wine before the cabbage is fully cooked.


Air fry Daigaku Imo (Caramelized Sweet Potatoes)

This is a simple and delicious snack food from Japan and on occasion it is sold in the Japanese food fairs at Isetan or Takashimaya but they can be quite pricey for a small quantity so when I realized the snack is so simple to make I just have to try it.




  • 1 – 2 Japanese sweet potato
  • Dash of olive oil
  • Dash of sesame oil
  • 1 tbsp of honey
  • 2 tbsp of sugar
  • 1/2 tsp of soya sauce
  • Toasted black sesame seeds


  1. Wash and chop the sweet potatoes to slightly bigger than bite size
  2. Soak in water for about 10 mins
  3. Pat dry with paper towels and toss with olive and sesame oil
  4. Place the sweet potatoes in a pan and air fry at 180 degrees for about 7 mins.
  5. Mix the sugar, honey and soya sauce in a small pan over medium heat until the sugar melts
  6. Pour the syrup over sweet potatoes and stir to coat evenly
  7. Sprinkle sesame seeds and serve



Chives Dumplings / Jiaozi 韭菜饺子

I love jiaozi and regardless they are cooked in soup or pan fried, they are simply delicious. I used to get the frozen ones but they are quite expensive and no matter what it is not good to eat too much preserved food. So instead of thinking about making them, I finally got down to it and made them using ready-made wrappers.



Ingredients (makes about 26 dumplings)

  • 250gm of minced meat best with a bit of fats
  • 100gm of chives
  • 2 tsp of corn flour
  • 1 tbsp light soya sauce
  • 1 tbsp fish sauce
  • 1 tsp hua diao wine
  • Dash of white pepper
  • Dash of sesame oil
  • some grated ginger (I forgot to add)
  • 1 packet japanese gyoza skin wrapping


  1. Wash and pat dry the chives and chop into small pieces
  2. Add the chives and mix with minced pork and seasonings and chill in the fridge for at least 30 minutes before wrapping.
  3. Prepare a small bowl with some water for sealing dumplings
  4. Place a heaped spoon of filling on wrapper and use finger to damped the edge of the dumpling skin. How to fold the dumpling –
  5. Chill dumplings first to set before freezing if not cooking immediately
  6. Heat a bit of oil in pan. Place dumplings in a single layer without touching.
  7. Fry until bottom is golden brown and add some water to about half of dumpling height and cover with lid and cook until water evaporates.
  8. For soup, just throw in the frozen dumplings to cook until it floats up.

Kimchi Fried Rice

Yes, I am finding ways to eat up my own homemade kimchi. I did a mini hotpot last week and it was so easy with ready stock and some pork belly. This round I am going to do kimchi fried rice which is like a simple comfort food for Koreans. One of my memories of this dish was eating it at Nami Island the shooting locale of the Korean hit drama Winter Sonata before the island got overran with zealous tourists.



  • 3 cloves of minced garlic
  • 1 bowl of kimchi chopped into bite size pieces
  • 1 – 2 bowls of cold rice
  • 1/2 tsp of sesame oil
  • 1 tbsp of olive oil
  • 1 egg


  • 1 tbsp gochujang or kimchi paste
  • 1/2 tsp light soya sauce
  • 1 tbsp kimchi juice


  1. Fry the egg sunny side up – grease pan and crack an egg into the pan. Cook about 1-2 minutes until egg yolk is just set
  2. Heat oil in pan and fry garlic and then add kimchi and stir fry for 1 min.
  3. Add rice and pour sauce over. Stir fry on high heat until rice is dry and absorbed the sauce evenly. The rice will “pop” when it’s dry.
  4. Drizzle sesame oil over and serve with egg.

Note: As confirm with friends who have made this dish, water should not be added.

Recipe from Noobcook


This has always one of my favorite things to eat in Japan and I was quite happy to find the premix Okonomiya flour from Dasio which makes it even easier to make this tasty dish at home.


Ingredients (1-2 pax) 

  • 100gm of Dasio Okonomiyaki mix
  • 90ml water
  • 1 egg
  • 1/4 – 1/2 of a small cabbage
  • Some frozen mixed veggies
  • 200gm of bacon or thinly sliced pork belly
  • A bit of Olive oil
  • Japanese mayo

Okonomiyaki Brown Sauce

  • 3 tbsp of tomato sauce
  • 1 tbsp of Worcestershire sauce
  • 1 tbsp of soya sauce


  1. Cut or shred cabbage into small pieces
  2. Mix water, egg plus okonomiyaki mix in a big bowl until there are no lumps
  3. Cut some of the bacon / pork belly into small pieces
  4. Mix both cabbage and the meat into the batter – there will be enough for 4 portions.
  5. Heat olive oil in frying pan and scoop in one portion.
  6. Flatten the portion to ensure even and fast cooking
  7. Pan fry for about 2-3 minutes
  8. Add few pieces of bacon / pork belly on top of the pancake
  9. Flip and cook for another 2-3 minutes -try not to add too much batter as it might not cook thoroughly.
  10. Check that pancake is cooked and serve hot with sauce and mayo

Homemade Kimchi

I was invited over to Alanna’s place a couple of days ago for a kimchi making session and it’s actually a lot easier than I expected to make this famous Korean food at home. It definitely needs a better part of a whole day as the vegetables need to be sliced, cabbage to be salted and preparing the paste. It might not be the most traditional way to prepare but it taste pretty good and of course it’s much fresher!



  • 1 whole head of wong bok cabbage
  • 2 carrots
  • 1/2 white radish
  • 12 cloves of garlic
  • 1 whole onion
  • Stalks of chive or spring onion


  • 1 cup water
  • 1 tbsp glutinous rice flour
  • 1 tbsp sugar
  • 3/4 cup of chili flakes
  • 2 tbsp of Gochujang  Hot pepper paste
  • 2/3 of 1/4 cup of fish sauce
  • 1/8 cup of fermented shrimp chincalok


  1.  Julienne the carrots, radish and chives
  2.  Chop up garlic and onion finely
  3. Using low fire, mix the glutinous rice flour with the water
  4. Add sugar and boil the mixture and set aside to cool
  5. Wash, drain and cut cabbage into long sections and salt each leaf layer by layer in a huge pot. The cabbage needs to be turned every 30 mins. This is for the salt to extract the water content from the cabbage until it is softer
  6. Add chili fakes, gochujang and fish sauce to the cool glutinous rice paste.
  7. Mix and add in the carrots, radish and chives. Mix well and set aside.
  8. Check that cabbage has soften adequately.
  9. Rinse cabbage to remove all the salt and drain off the water.
  10. Use a dry cloth to pat the excess water from the cabbage leaves.
  11. Coat and spread the paste evenly on each layer of cabbage
  12. Roll the cabbage up compactly and put into a glass or plastic container. Note that Kimchi will leave a taste stain on the container. Flatten the rolled up cabbage neatly and cover the container.
  13. Leave the container in room temperature to ferment further for at least 24 hours.
  14. Remember to open the container to release the build up gas once in the morning and once at night.
  15. After that store kimchi in the fridge.

Stir-fry Kailan with Beef / Pork

Kailan is not a vegetable that everyone likes as the taste can be slightly bitter. The usual way that I like to eat it is to stir fry this vegetable with a generous dose of hua diao wine and also some meat. My mum usually add pork but this time I decided to use beef instead.




  • 1 packet of kailan (choose baby kailan for less stems or bitter taste)
  • Sirloin or flank steak sliced thinly (I used 8 pieces of shabu shabu beef) / Pork
  • 3-4 slices of ginger
  • 1 tsp of minced garlic
  • Olive oil

Marinade for Beef 

  • 1 tbsp oyster sauce
  • 1 tbsp hua diao wine
  • 1 tsp grated ginger
  • 1 tsp corn starch
  • 1 dash of sesame oil
  • 1/4 tsp of sugar

Stir-fry Sauce

  • 1 tbsp oyster sauce
  • 1 tbsp hua diao wine
  • 2-3 tsp water
  • 1 tsp corn starch
  • 1 tsp water



  1. Marinate beef for at least 30 mins or overnight
  2. Wash and cut kailan to uniform size
  3. Add oil and stir-fry beef / pork until redness is gone but no need to cook through
  4. Remove beef from pan and add some oil
  5. Fry garlic and ginger until fragrant
  6. Add stalks to fry first if there is a lot else add in all vegetables
  7. Pour in sauce once leaves become soft
  8. Add back beef /pork to stir-fry and pour in cornstarch mixed with water
  9. Wait for sauce to thicken then dish up