Easy Buddha Jump Over the Wall 佛跳墙
This is definitely restaurant quality and this sticky-lipped soup is so collagen-ful that when I store the leftover soup in the fridge, it just jelly-up. I prefer to use pressure cooker to cook as it will be faster. However, I will use stove top to cook for bigger parties. So […]

Easy Buddha Jump Over the Wall 佛跳墙

Peri Peri Chicken
When I was studying in Australia, the famous peri-peri chicken fast food restaurant was just right below my apartment. It was cheap and good which is a perfect student meal and I had it like at least twice a week. Price is a bit steep in Singapore to have it […]

Peri-Peri Chicken

  I love fried chicken wings! And this recipe uses Air Fryer for a healthier, less oily chickens wings. Plus, I do not need to armour myself from the oil splattering. Crispy Air fry Nan Ru (Fermented Beancurd) Fried Wings 南如炸鸡翅 uses red fermented beancurd as the main ingredients to […]

Crispy Air fry Nan Ru (Fermented Beancurd) Fried Wings 南如炸鸡翅

Soy Sauce Chicken, traditionally a Cantonese Dish, a.k.a 豉油鸡 where the chicken is poached in spices infused soy sauce marinade.  Though a simple dish, one of the stall selling soy sauce chicken was awarded 1 Michelin Star for their flavorsome, toothsome Soy Sauce Chicken. I love the flavor of this dish […]

Silky Smooth Poached Soy Sauce Chicken 

Who don’t love this sloppy mess ~ Rice smoothered in messy Hainanese Curry and braised gravy, accompanied by Five spices Hainanese Pork Cutlet, Braised Wings & Cabbage stew aka Chap Chye! The taste from my late papa on the table. Making this meal can finish within an hour. Just need to […]

Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop

Yes! It’s super Succulent and flavorful. The brine ensure that every part of the chicken is perfectly flavored. Brining also helps to introduce more juice into the chicken, making the chicken ultra juicy and tender, even the chicken breast. This recipe also requires you to air dry the chicken in […]

Super Tender, Juicy & Tasty Roast Chicken with Crispy Skin ...

  I love Congee! Especially those thick, smooth and creamy kind like the Cantonese version one. This Cantonese-Style Salted Chicken Congee with Sesame Oil & Rice Wine (港式麻油酒香咸鸡粥) is a very simple dish using simple ingredient – congee with marinated salted chicken with a touch of rice wine and sesame oil as a finishing. However, the aroma […]

Silky Smooth Cantonese-Style Salted Chicken Congee with Sesame Oil & ...

We each have a love affair with Wings. And this is definitely one of our Singaporean’s favourite – Hawker Style BBQ Chicken Wings. Ultra-flavourful Soy Marinated Wings, grill over charcoal until perfectly charred. Squeezed lime juice over the glistering charred wings and dipped with Sambal Chili Sauce. A dish worth […]

Singapore Hawker Style BBQ Chicken Wings

Oyakodon(親子丼) ~ A comforting bowl of Soft, Fluffy, Egg that soaked up the intensely flavored Dashi-Shoyu Broth, with a well-charred Succulent Chicken Thigh, top over a bowl of warm, fluffy Japanese Rice. It also means Parent and Son Bowl in Japanese. The eggs are whipped and poured over the broth, allowing […]

OyakoDon – The Authentic Japanese Way

Herbal?! Yuck! Trust me.. this chicken will change your mind forever about Chinese herbs and their yucky taste! I do not like herbs at all! Especially when I was little. Whenever my dad boiled herbal chicken soup for me, my helper will help me to gulp it down the moment my […]

Succulent Herbal Baked Chicken (even the kids will love it) ...

    Fish Sauce is one of the staple condiments in Vietnamese Cuisine. Fish Sauce, an umami-rich sauce, is made from anchovies, giving it an intense salty, pungent and briny taste. The first time I tried Vietnamese Chicken Wing is in a small Viet Café a long Beach Road, Singapore. […]

Vietnamese Sweet and Sticky Fish Sauce Chicken Wings

  This dish really goes well with Rice! 很好下饭哦!也很好下酒!Goes very well with beer too! Three-Cup Chicken (三杯鸡) is a very popular traditional Chinese dish. Traditionally, this dish is cooked with 1 Cup Soy Sauce, 1 Cup Rice Wine and 1 Cup Sesame Oil (ratio is 1:1:1). That’s how the name 3-Cup […]

Rich & Sticky Taiwanese Style “Three-Cup Chicken” (三杯鸡)

This is my kind of comfort food – rich , spicy and tummy-warming.   l used to love visiting Geylang for their frog porridge. Not that l like frog legs. l actually loves the spicy Kung Pao Sauce generously poured over the Velvety smooth plain congee. My husband is not […]

Saucy Kung Pao Chicken with Velvety Smooth Congee

  I promise, to all heat lovers, this recipe is finger licking good. It’s so good that you might even start sucking the dried chilies for the seasoning that are well coated over the chilies. Well that’s what I did ?. This recipe is inspired by Sichuan Spicy Chicken (辣子鸡). The […]

The Fiery Wings with loads of Chilies, Garlic & Sichuan ...

Since young, I am a fan of lo mai gai. I love the stickiness of the rice and the flavoursome fillings. This is a must-order dish for Dim Sum. Most dim sum restaurant will serve the rice wrapped in lotus leaves. The rice will be infused with the woodiness fragrance […]

Sticky Glutinous Rice with Chicken wrapped in Lotus Leave

  Butter Chicken or Chicken Makhani, is a popular dish in Indian Restaurant. This dish with succulent Tandoori Spiced Chicken soaked in this creamy, butter tomato base spiced gravy – slightly sweet, tangy, spicy~ its super delicious. This is one of my favourite Indian dish and the best I’ve tried […]

Lusciously Creamy Butter Chicken

  Penang Kway Teow Soup, though looks very plain, are very flavourful. In Penang, they have the chicken and the duck version. The duck version have angelica root (dang gui) added to it for some herbal taste. If you are not able to get hold of duck carcass, substitute with […]

Penang Dang Gui (Angelica Root) Duck Kway Teow Soup

If you have been to Seoul, Korea, Andong Jjimdak will definitely be on your must eat list. Jjimdak is a korean dish, originated from the city of Andong. This dish is made with chicken with lots of vegetables and Korean sweet potato noodle, simmered in thick, rich umami, slightly spicy sauce. And […]

Andong Style Jjimdak (Korean Braised Chicken)

  London’s Duck & Waffle is an award winning restaurant with European and British Influence by Award Winning Chef Daniel Doherty. I purchased their cookbook from Amazon and this dish in the recipe book caught my attention. This is one of their signature dish on the menu and it’s a must […]

London Duck & Waffle: Duck & Waffle with Foie Honey ...