August 29, 2011


SELAMAT HARI RAYA AIDIL FITRI to all my muslim friends. I will start updating again after my 3 days holiday. Enjoy your holidays yeah !!!!!!!!!!!!

August 24, 2011


Garlic bun has never fail to make me crave for more , simply delicious and yummy . Simplicity kind of describe the bun. I have always wanted to make bun at home . This time around , I have decided to try my luck.... The results, fluffy soft garlic bun .... Smells yummy ..

Thanks to Happyhomebaking which really gives me the inspiration to explore into baking .


150g   Bread Flour
50g     Cake Flour
15g     Castor Sugar
1/4 tsp Salt
1/2 tsp Instant Yeast
130g    Warm Milk
15g      Unsalted Butter ( Omit the salt if u using Salted Butter )

30g   Butter , soften to room temperature
2       Cloves garlic ( finely chopped )
1 tsp  Dried Parsely ( Optional )


  • Preheat oven at 180C . 
  • Place bread flour, cake flour , instant yeast , castor sugar and salt into the mixing bowl of the mixer 
  • Attach a dough hook to the mixer and on low speed add in warm milk to form a dough . Run the mixer on 3rd speed for 5 minutes or until the dough no longer stick to the mixing bowl . 
  • Add in 15g of butter and knead by hand . You can use a scrapper to help with the kneading as this might be a messy job . Continue kneading by hand for another till all butter absorb into the dough. 
  • Place dough on a lightly flour surface and give the dough a good kneading to release the gluten . Continue kneading for another 7-8 minutes until the dough appear to be smooth and elastic. 
  • Place the dough in the mixing bowl and cover it with cling wrap . Leave it to rise till double in volume . [ approximately 1 hour depending on the temperature ]
  • Remove the dough and press out the trapped air while giving the dough a few light kneading on a lightly floured surface . Divide dough into 6 equal portion . Cover the dough with cling wrap and let it rest for 15 minutes. 
  • Flatten each dough into round shape and roll up swiss roll style. Pinch the seams in shape. Roll the dough into a long oval shape . 
  • Place dough with seams side down on a lined baking tray. Loosely cover with a damn cloth or cling wrap and let it proof for 30 minutes
  • Brush each dough with egg wash . Make a slit on each dough with a sharp knife and pipe the garlic filling on each slit.
  • Bake at preheated oven at 180C for 12-15 minutes . Remove from oven and let it cool on wire rack .
To prepare filling 
  • Mix butter chopped garlic and dried parsely to form a paste .

I do not have a bread machine so I have change the original method from using a bread machine to a mixer . 
Enjoy this delicious fluffy feather light garlic bun with a steaming hot cup of coffee !!!!!

Recipe adapted from HappyHomeBaking   

August 23, 2011


It was Sunday , a fine sunny Sunday . Always my favourite day to prepare meals for my very special friends and of course my family . I wanted to prepare a quick yet delicious lunch for Tracy ( my favourite babe) while I prepare for our dinner . I have the chicken whole leg in my mind. Yummy ............... I thawed 2 chicken whole leg in my microwave oven and works my pair of hands on it.


2 pcs     Chicken  Whole Leg (L shape chicken thigh and drumstick )
200g      Pork Belly
2tbsp     Oyster Sauce
1tbsp     Soya Sauce ( adjust to own taste)
1tbsp     Worcestershire Sauce ( adjust to own taste )
2tsp       Mixed Herbs
1tsp       Pepper
1tbsp     Honey ( for coating the chicken at final 5 minutes of baking )
1tsp       Fine Salt ( for sprinkling )


  • Preheat oven at 220C. Lined roasting pan with aluminium foil .
  • Clean chicken and pat dry with kitchen towel. Using a sharp knife , cut 3 slits on the chicken whole leg.(I have cut the "L" shape thigh into 2 parts for easier cooking as I do not have a big roasting pan )
  • Clean the pork belly, pat dry and cut into bite sizes .
  • In a clean bowl, mix all the remainder ingredients except for salt , pepper and honey . Mix well . 
  • Rub the mixture on the chicken and pork. Remember to spare 2 tbsp of the sauce in the bowl for later use . 
  • Place the chicken thigh and pork on a lined roasting pan. Make sure to leave space between pieces . Sprinkle with pepper and salt .  
  • Bake in the preheated oven for 20 minutes . Make sure to flip the chicken and pork half way thru baking. 
  • In the remainder bowl with sauce, add in honey and stir well. 
  • After 20 minutes , remove pan from oven , flip the chicken pieces with the skin facing up , coat the honey mixture on the chicken and pork . Place it into the oven and bake for another 10 minutes . 
  • Remove pan from oven , place chicken and pork on serving plates. Scoop all the gravy left in the roasting pan into a small sauce pan. 
  • Heat up the sauce till its gluey or optionally you can heat up the gravy and add in cornstarch mixture . Pour the gravy over on the meat and serve with side dishes . Enjoy your meal yeah!!!!!! 


Sometimes its so disturbing when I need to plan for dinner. It has to be a quick , simple dish as I have only 45 minutes to 1 hour ( maximum ) from preparing to cooking to serving it. Seriously not an easy task at all , when you need to have a different menu for every single dinner .

Recently I have learn to make full use of my oven to prepare part of my dinner dishes. I have always like Jamie Oliver's way of preparing food. Its so easy yet tasty . I was holding a strip of pork belly in my hand and was about to prepare last night's dinner . Doink...............I decided to use my oven again this time. 


300g     Pork Belly ( with or without skin ) 
2 tbsp   Melted Butter
4 cloves Garlic ( chopped and mash finely ) 
1/2tsp   Dried Oregano 
1/2tsp   Dried Rosemary 
1/2tsp   Dried Basil ( or 1 tbsp chopped fresh basil ) 
1/2tsp   Salt 

  • Preheat oven to 225C and lined a roasting pan with aluminium foil . 
  • Rinse pork belly and chop into bite sizes ( you can opt not to chop it if u prepare this dish 1 1/2 hour before dinner time ) . Wash and pat dry . 
  • Combine all ingredients in a bowl . Rub the mixture into the pork belly covering all of the pork. 
  • Place meat onto roasting pan and bake for 20 minutes . Turn the meat and roast for further 20 minutes until meat is done. 
  • Serve immediately . Its a simple and yummy dish. Enjoy !!!!!!!
This is how much my 1 year old baby Ryan loves this simple yet juicy pork belly dish ... Enjoy !!!!


August 22, 2011

Claypot Chicken Rice

Ingredients: ( I agak-agak, there is no measurements, as its my own recipe)

Lap cheong (chinese sausage)
Chicken - cut to bite sizes
Shitake mushrooms
ginger - julliene (thinly sliced)
spring onions (for garnish)
garlic (whole)
sesame oil (very important)
soya sauce
thick soya sauce
salted fish (optional)
of course, RICE!

( if no claypot, you can use rice cooker)

Rinse rice as per normal.
Then add chicken meat into the rice+water mixture in the rice cooker/claypot. (Please use less water than usual because chicken and the shitake mushrooms will be watery.)

Drizzle soya sauce, thick soya sauce and sesame oil to taste.
Add lap cheong, shitake and garlic into the mixture.
Mix everything up well.
Switch "ON" the rice cooker/heat claypot, cook rice mixture till chicken is cooked.

Once cooked, add ginger and salted fish.

When serving, garnish with spring onions.

Thai Chicken Basil

6 red chillis
4 clove garlics
600g minced chicken meat
2 tbsp fish sauce
2 tbsp sugar
6 cili padi
2 cups fresh Thai basil leaves
salt to taste.

Heat 3-4 tbsp oil until very hot.
Add red chillis and garlic, fry till fragrant.
Add chicken meat, fry for 3-4 mins.
Add fish sauce, sugar, salt.
Lastly add basil and cili padi.

August 18, 2011


Its been a while since I wrote anything . Feeling guilty but can't help it tho. LOL. Life have been so busy till I have no time to write at all..... sigh.

Guess its time to start updating my blog again before it gets rusty . heehee. My mom has always love salted fish . Although its not a very healthy choice of dish , I will still cook this chinese famous dish once in a while to ease her craving towards Salted Fish .

Thats all thats left for me to capture...They are really getting faster and faster .. LOL


400g     Pork Belly ( with skin )
60g       Salted Fish
1           Big Onion 
6           Dried Chillies ( Optional )


3/4 tsp   Sugar
1/4 tsp   Pepper
1 tsp      Fresh Ginger Juice
1/2 tbsp Dark Soy Sauce
1 tbsp    Light Soy Sauce
2 tsp     Oyster Sauce

700ml Chicken stock / Water ( adjust water just enough to cover meat )

  • Cut Salted fish into bite sizes , wash and pat dry. Fry salted fish in shallow oil till light golden brown . Dish up and put aside for later use. 
  • Cut pork belly into thin slices. Deep fry pork belly slices in preheated hot oil for 5 minutes and keep aside. 
  • Heat up 1 tbsp oil in a claypot / wok ( whichever you are using to cook this dish) and saute dried chilies till fragrant. Add in pork belly slices and salted fish , stir-fry for a few minutes . Add in seasoning and stir-fry for a minute. Pour in the chicken stock / water , bring to a boil . 
  • Reduce heat to medium low heat and simmer till sauce is slightly thick. 
  • Add in big onion and stir-fry till all onion is coated with the sauce. Dish up and serve with steaming hot rice and chopped chili padi mix with chopped garlic in soy sauce.
Enjoy your delicious meal !! I have to warn you , this is a really tasty yummylicious dish. It will vanish from your eye-sight without you realizing it . ;)

August 9, 2011


This dish is seriously tempting, due to popular demand I have prepare this dish again . I have make some changes this time around .

Please refer to my previous post for the recipe .I make sure I remember to rub coarse salt all over the skin and leave it in the refrigerator overnight without covering it. Instead of frying it , I preheated my oven to 225C and stuff this piece of pretty meat into my oven and roasted for 20 minutes . I have then removed it from the oven and fry it in the wok with the skin side first. The results, Crispy Roasted Pork Belly !!!!!!!!!!!!!  Enjoy your meal ...
Look at how much he enjoy his piece of roasted pork belly . ;)

Finger Licking good , yummy .... LOL
Crispy Yummylicious Roasted Pork Belly . Everyone really enjoy it for dinner last nite ;) 

August 4, 2011


My birthday wish for back in 2007 was this " I wanna learn to bake my own bread loaf " , and I have to put this wish on KIV until I actually bought an oven for myself. So this is the time I guess , to start making my first loaf of bread . Heehee...........


250g      Bread Flour
1 tsp      Instant Yeast
1/2 tbsp Brown sugar
1/2        Egg
140 g    Water
1tbsp    Butter
90g       Raisin
1 tsp     Cinnamon ( Optional )
1/4 cup Choppes Walnuts ( Optional )


  • Add Flour, instant yeast, sugar and cinnamon to food processor and pulse a few times 
  • Add Egg and Water and run for 90 seconds 
  • Stop machine and add butter. Mix well by hand
  • Start machine again and run for 40 sec 
  • Remove from food processor and add raisins and nuts and mix well by hand. Roll and put in a bowl cover with cling wrap . Let rise in warm place until double in size 
  • Punch dough and roll again. Cover dough for another 20 minutes . 
  • Make dough 15cm X 25cm size and roll up 
  • Grease loaf tin( 22 X 10X10 cm )  and put dough in. Place into a plastic bag and let it rise for about 40 minutes or until the top of the dough is just above the loaf tin
  • Bake in a preheated oven at 190C for 30-40 minutes 
  • Enjoy your tasty bread....... it is really yummy 


Boring day follow by boring task , everything seems to slow down. What a waste. Spice up my life whey ! Thats what came to my mind and I decided to walk straight to my "little " kitchen and start marinating the chicken thigh for tonites dinner .... yippeee   everyone is gonna have chicken chop for dinner .... ;)

Debone the chicken thigh is seriously not that easy , as I have to admit this no matter how much I love cooking . ;) ... so for guide on " how to debone chicken thigh " please click here .

Being a permanent " Big head prawn " , I have forgotten to bring my phone out to work today . Sigh... which means I can't post any photos for my chicken chop just yet . Will update soon . Anyway , the chicken chop turn out to be a hit. Guess what , the chicken clear out in 15 minutes time .. Gosh , thats real fast .LOL .

Well enough of blabbering , and get back to the recipe . ;)
4pcs    Chicken Whole Thigh

Marinate :
4 tbsp   Worcestershire Sauce
4 tbsp   Soy Sauce
2 tbsp   Oyster Sauce
1 tsp     Sugar
1 tsp     Salt
1 tbsp   Ginger Juice

Side Dish
1           Carrot ( cut into cubes )
Mashed Cauliflower ( Refer to Mashed Cauliflower Recipe )
Mushroom Soup ( Refer to Mushroom Soup Recipe )


  • Clean chicken thigh and debone . Pat dry the chicken thigh and marinate with the above marinate for 2 hours or preferably overnight ( I marinate mine overnight ) 
  • Heat 1 tbsp oil in a pan and pan fry the chicken over medium -low heat on both sides. 
  • Dish up and garnish with side dishes accompany with steaming hot creamy mushroom soup 

August 3, 2011


Justin has always been craving for "roasted pork belly " . I have been around searching for a tasty roasted pork belly . Seriously , none has really impressed my taste bud so far. So I decided to try my hand on making this famous Chinese dish in my ever small and space limited kitchen . ;)

This is the the only piece of the "Siu Yuk " left. Next time around, I will try to move faster and snap a photos of the whole piece of " Siu Yuk " before someone actually snatch and gnawed at it .  LOL.   Result :  Best ever Roasted Pork Belly I ever tasted .


500g    Pork Belly
1 tsp    Ginger Powder
1 tsp    Five Spice Powder
1/2 tsp Salt
1/2 tsp White Pepper
1/2 tsp Coarse Salt

  1. Score the skin of the pork belly about 1/2 cm deep. Clean and place it on a colander skin side up. Pour hot boiling water on the pork belly with skin side up. Drain and pat dry with kitchen towel. 
  2. Marinate the meat portion ( bottom / do not marinate the skin ) . Rub the marinate onto meat portion ( side and bottom ) in a sequence of beginning with Ginger powder , follow by 5 spice powder , white pepper and lastly salt. 
  3. Leave it to dry ( preferably overnight in the fridge without any cover ).
  4. 10 minutes before frying , rub coarse salt on the skin and set aside. 
  5. Heat a pan with oil enough to cover the skin of the pork belly . Make sure that the oil is hot before frying.
  6. Fry the siu yuk with the skin side down. Fry the skin portion for 8-10 minutes until crispy and flip over to fry the meat portion for about 5 minutes  . Do not over-fry the meat portion or else it will be too hard. 
  7. Flip over to fry the skin again till real crispy 
  8. Dish up and let it cool for 5 minutes . Chop into bite sizes and serve . 

 As you can see form the photos , the skin doesn't look crispy at all , simply because I am a " big head prawn "[ big head prawns refers to a forgetful person ] . I have forgotten to rub the coarse salt on the skin before frying it . ;)
Enjoy your homemade Roasted Pork Belly ...


Cobwebs covering my blog .... help ... lol .... its been days since I write anything. Feel so lazy to write lately, my demanding job is taking up a lot of my time . Sigh................. now that Ryan has started to learn how to stand , its a big thing to me though. I am proud of him ..heehee..

I was doing some spring cleaning when I found some tuna and sardines which I have bought earlier this year planning to make my own tuna sandwich . Gosh , its been a while since I make this. I simply love the taste of it... Words can't describe the taste of this tuna sandwich till you really taste it .
Deliciously yummy .......... 

2 cans    Tuna Chunks in Water ( drain and mash ) 
1 can     Sardine ( mash with sauce ) 
2            Big Onion ( cut into cubes ) 
1            Tomato     ( Sliced ) 
6 tbsp    Mayonnaise 
1 tsp      Sugar 
4           Lime ( adjust to your own liking ) 

  1. Remove bone from sardine and mash till fine. Keep sauce for later use . 
  2. Combine mashed tuna, sardine and onion in a bowl. Add in mayonnaise and sugar . Mix till well combine . Adjust sugar to your own taste .
  3. Add in lime juice and mix till all well combine and chill over-night 
  4. Spread margarine on loaf bread and toast it with the margarine side facing down on a non-stick pan till brown . 
  5. Spread the tuna filling on the bread and top with a slice of fresh tomato or cucumber . 

Enjoy ..... waiting to hear your comments ... lol ;)