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


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 Pork with Sesame Oil

Another simple and fast recipe to whip up for meals.



  • 100-150gm of lean pork
  • 1 tbsp sesame oil
  • Julienned ginger
  • Minced garlic
  • 1 tbsp shaoxing wine


  • 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. Marinate pork with all the sauce and oil and add in cornflour last and let it sit for 15-30 mins.
  2. Heat sesame oil, add ginger and fry over high heat until aromatic.
  3. Add garlic and fry until light brown.
  4. Add in pork and fry until cooked.


Receipe adapted from Kitchen Tigress:



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 Honey Chicken Wings

Just like Teriyaki sauce, this marinate is so simple and readily made from standard cooking condiments like honey, oyster sauce, sesame oil etc so definite a good recipe to go to for simple seasoning for some chicken.


Ingredients (6 full wings)

  • 6 wings including drumlettes
  • 2 tbsp honey
  • 1/2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp soya sauce


  1. Marinate wings with seasoning for at least 30 minutes or more
  2. Preheat air fryer at 200 degrees for 3 minutes
  3. Place wings on baking tray and pour a bit of marinate and AF for 7 mins.
  4. Turn chicken and bast with marinate and AF for another 7 mins.


Recipe from Noobcook

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



High Tea Buffet at the Lobby Lounge Conrad Centennial 26th February 17

26th February 17 was a special day cos I was going to see Jacky Cheung’s A Classic Tour at Singapore Indoor Stadium and Joyce suggested why not we go for a high tea first before the concert and she made a reservation via Chope.

I was early for our reserved time at 3pm but the wait staff promptly showed me in to our reserved table. The Lounge was quiet and I liked it that the tables were set far apart enough that you won’t hear the conversation from the next table.


Included in the buffet is a choice of one Gin and Tonic and unlimited choice of tea and coffee. As Joyce was not here yet I started off with an Earl Grey.



Feeling hungry, I started on the food options. While the spread is not as huge as buffet goes but I feel the quality was not bad. I really like the smoked duck couscous salad.


Fresh oysters, mussels and prawns were offered and oysters ran out super fast and I think as there were not a lot of customers, they did not replenish so I guess I was lucky that I managed to get 3 pieces.


The cooked food like fried rice and stir fry beef were so so but I like the kueh Pie Tee. The shell was crispy and do not have the oil taste.


The scones were served and not available via the buffet table so do be sure look out for them. I asked for both cream cheese and clotted cream to go along with the scones. Surprisingly, l like the cream cheese better.


I selected the Ransom Old Tom and the wait staff poured my tonic for me and it’s pretty nice so do make your choice to get one of it since it’s factored into the cost.


The desserts here are definitely quality esp the raved Chocolate Royal Hazelnut Crunch cake which is Conrad’s Signature cake. It tastes just like Roche chocolate!


The cost was at $38++ per pax which I feel was value for money so I think it’s worth it to go again and enjoy a leisurely afternoon in a lovely posh setting.

Lobby Lounge, Conrad Hotel (website)
High-Tea Buffet
Weekday: 3pm to 6pm | Weekend: 2pm to 6pm
For reservations, please call +65 6432 7483.


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

Geylang Koung’s Wanton Mee on 22nd February 17

Been cooking a lot ever since I moved so never really gotten around to exploring the food options near my new place. Yesterday had a chance to try out this Wanton Mee that was just around the corner from my house.


Apparently, there white and dark sauce version. I prefer the dark sauce version which is tastier. I find the white version some what bland. The char siew is pretty good, not reddish type that is too lean and dry. Apparently, this wanton mee is a famous and very long established one and I must say they do have standard.

205 Sims Avenue (Geylang Lorong 21A), Singapore 387506