Wednesday, September 30, 2020


A very easy, simple soy sauce chicken that I prepared for One Dish Meal. Taste-wise is delicious and suitable for all ages.   You can cut up the chicken whole legs to serve or serve whole for each one. If you like a smaller portion, then feel free to use a mixture of chicken breast, thighs or drumsticks or wings. It is okay. Yo need not have to chop up before serving.
Great to serve with rice and some sweet, sourish chilli sauce. Awesome meal in the comfort of your home.๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
[serves 3]
3 pieces chicken whole legs with skin on but fats removed - make a few slits on the meat side
1 thumb size ginger - smashed
1 stalk spring onions - cut long sections and bruised
2-3 tbsp light soy sauce [good quality ones that is not too salty]
1 tbsp dark soy sauce
2 tbsp cooking wine
1/2 tsp salt
1 tsp sugar
1/4 tsp white pepper powder
1 tsp sesame seed oil
Thickening Sauce
Steamed chicken sauce, 1 tsp Mei Kuei Lu Wine, a small piece rock sugar
Some cut spring onions for garnishing
  1. Clean chicken pieces by massaging with some cornstarch.  Rinsed well and pat dry.  Make 1-2 slits on the meat side [chicken whole legs].
  2. Add ginger, spring onions and marinade.  Mix the ingredients by massaging them with the chicken pieces.  Marinate for at least 2 hours or longer in the fridge if you have the time.  
  3. Before steaming, remove from fridge, leave for 15-20 minutes to near room temperature.
  4. Arrange the chicken pieces in a single layer on a steaming plate with the marinade.  Bring water to boil in the steamer.
  5. Steam over high heat for 5-7 minutes, then reduce heat to medium low and continue to steam for 5-7 minutes [especially if steaming large size chicken pieces].  Poke the thickest part with chopstick to test if chicken is cooked through.  If water comes out clear, the meat is cooked.
  6. Remove steamed chicken pieces on serving platter.   Pour steaming sauce into a saucepan, add in wine and rock sugar.  Bring to boil until bubbly and sauce is slight thick.  Strain over steamed chicken pieces.  Garmish with spring onions.
  7. Serve with rice, chilli sauce and some sliced cucumber or salad or a vegetable soup [if preferred].

Tuesday, September 29, 2020


A very appetising vegetarian dish that tastes savoury, sourish and sweet. It is a quick stir fry tofu puffs dish where the tofu puffs are blanched in hot water to soften and to remove some excess oil.
The tofu puffs are soft and absorb the flavours of seasoning liquid while still maintaining its chewy texture.  Ginger here, gives this dish a unique fragrance.  Very tasty. 

[serves 2-3]
100 gm tofu puffs - blanched and cut into half diagonally
50 gm red carrots - peeled and cut slices
1 green capsicum - seeded and cut diamond shapes
1 red chilli or capsicum - seeded and cut diamond shapes
some shredded ginger
some water for sauce
1/2 tbsp cooking oil
1 tbsp each light soy sauce and oyster sauce
dash of mushroom stock granules
1/2 tsp sugar 
2 tbsp vinegar or black vinegar
some cooking wine [optional]
  1. Soak tofu puffs in boiling water for 5-10 minutes.  Drain away the water.  When cooled, squeeze out excess water before cutting into half, diagonally.
  2. Prepare the other ingredients as stated.
  3. Heat up wok, add oil and saute ginger until aromatic.  Add in tofu puffs and carrots.  Stir fry for a minute, add in seasoning sauce.  Stir to mix and add in some water.  Bring to boil to cook the puffs.  Taste to adjust seasoning.
  4. Lastly, add in the capsicum or chillies.  Stir until cooked and sauce is reduced.
  5. Dish up to serve.

Monday, September 28, 2020


Soft, fluffy home-made steamed large 'bak paus'.  Not difficult to make in your home kitchen yet the whole family can enjoy steaming hot paus right from the steamer.  ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹.  Read through this post and don't be afraid to give it a try.   Looking at the fluffy paus , you will  not regret the efforts put in but give yourself  a 'Thumbs Up'.
Ingredients Pau Skin Dough
[makes about 8-10 paus]
300 gm pau flour
4 gm instant yeast
40 gm castor sugar
180-200 ml lukewarm water 
or slightly more [add gradually if dough is too dry]
1 tsp shortening [optional]
  1. Mix 1 tsp sugar with some water in a cup or bowl. Sprinkle in yeast, stir until dissolved and leave for 1 minute or so.  It should be smooth and frothy.
  2. Gradually pour into flour, mix into a rough dough. Gradually add in remaining water and knead into a soft rough dough. You may need some extra water if dough is too dry. Cover, leave to rest for 5-10 minutes.
  3. Add shortening if using, knead dough for another 5-10 minutes until soft, smooth and pliable. Shape into a ball.  Place in the mixing bowl, cover to rest for 20 minutes or until double in size.
  4. Punch down dough, then roll into round. Divide into 8-10 equal portions [depending on  how big is the pau you wish to make] and roll into balls. 
  5. Flatten each portion into a circle. Flatten the edges, the centre should be thicker than the edges.  Place filling [minced meat and a piece of hardboiled egg in the centre.  Gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
  6. Place on parchment paper and steaming tray. Finish doing the rest.  Proof for about 20-30 minutes or until double in size.
  7. Place steaming tray over rapidly boiling. Cover to steam for 15-20 minutes [larger paus]. Off heat, leave in steamer and remove paus only after 5 minutes.
  8. Cool on wire rack or serve immediately.
Minced Meat Filling
350 gm minced meat with some fats
chopped spring onions
200 ml water [add to meat in several additions]
2-3 hard-boiled eggs - quartered
1 tbsp dark soy sauce [for colour]
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp 5 spice powder [5 gm]
1-1.5 tsp white pepper powder [5-7 gm]
2 gm sugar
10 gm salt
5 gm grated ginger [optional]
1 tbsp cooking wine [optional]
  1. Add seasoning to minced meat.  First, used fingers to stir the ingredients.  Leave to season for 5-10 minutes, then start to incorporate the water into meat mixture in batches. 
  2. Add about 30 ml water each time and lightly stir in clockwise direction with your fingers until the water is absorbed.  Continue this process until all the water is used up.  You will noticed the minced meat looks fluffy, light and more volume. Purpose of mixing with water is to make the filling juicy and jelly like.  Can set aside in room temperature for at least 2 hours.
  3. Add chopped spring onions just before wrapping.
I don't make paus that are satisfactory enough like store bought but I believe in practice makes perfect.  Do try to mak them at home.  You may succeed in making light, fluffy paus with numerous wonderful fillings.

Friday, September 25, 2020


Simple tofu dish that is so easy to prepare yet appetisingly good and tasty. It is so aromatic with the fried lemongrass that I just wanted to serve it right away, not attempting to plate the tofu pieces nicely. A dish worth trying. 
It is suitable for all ages. The tasty sauce is great for rice. Quite an addictive dish if you love tofu.  Nice vegetarian dish [just omit the fish sauce, replace by light soy sauce].
2 pieces tofu - each cut into 6 pieces
2-3 stalks of lemongrass - white part only - finely chopped
1 small red chilli-chopped small pieces [more if you like it spicy]
some chopped coriander 
Seasoning [combined]
1/2 tbsp sugar
20 ml each light soy sauce and fish sauce
1/4 tsp mushroom stock granules
60 ml water
  1. Soak tofu pieces in water with 1 tsp salt for 30 minutes or you can do this earlier and leave in fridge until required.
  2. Drain before using, cut each piece into 6 small pieces.
  3. Heat a non stick wok, add oil to pan fry tofu pieces until golden brown on both sides.  Remove and set aside.
  4. Remove excess oil leaving enough to fry lemongrass and red chillies until aromatic.  Add in fried tofu pieces.
  5. Pour in combined seasoning and water.  Stir to mix well, then bring to boil for a minute.
  6. Dish up to serve.  Garnish with chopped coriander.