Stuffed chicken with cheese and bacon


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8 tablespoons olive oil

2 teaspoons lemon juice

4 cloves crushed garlic

1 tablespoon dried oregano

salt and pepper to taste
4 skinless, boneless chicken breasts

4 slices morzellara cheese

 bacon or bacon chips


Preheat oven to 175 degrees C

In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a baking dish and pour oil mixture over chicken.

Stuff each chicken breast with 1 slice of morzellara cheese and bacon. Secure open sides with toothpicks.

Bake uncovered at 175 degrees C  for 30 to 35 minutes.




Salt and pepper deep fried prawns


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Salt and pepper prawns are probably one of the easiest and most delicious ways of preparing prawns the Chinese way.We Chinese especially the Cantonese  love prawns. We will see it during weddings and festive seasons. This is because prawns in Cantonese is pronounced as laughter and with this dish we wishes everyone happiness and full of laughter.


10-12 large sized prawns, cleaned but leave shell on (most people  prefer to keep the heads-but I like mine to be devein and without it)

2 tbsps of salt for rubbing the prawns before cooking 

 Flour mixture- corn flour , salt and pepper
Firstly, butterfly the prawns for easier cleaning then rub the prawns with the salt and leave to marinate for an hour. Coat the prawns with the flour mixture. 
Prepare a wok for deep-frying the prawns. Once oil is hot, turn heat to medium. Fry the prawns in batches as you have to make sure you don’t overcrowd your wok. Fry for about 2-3minutes depending on the size of your prawns. Continue with the rest of the prawns. Serve hot.


1.fresh prawns is a must 
2. Don’t overcook the prawns 
3. Don’t overcrowd your wok while frying, do the frying in batches 

Sambal eggs


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Sambal eggs


6 eggs

half an onion or 4 shallots peeled and roughly sliced

vegetable oil for deep-frying

(A) Sambal Sauce

I’m using ready made sambal 

1/2 tsp granulated gula melaka or regular sugar to taste


To cook hard-boiled eggs, place them in a small pot with enough water to cover the eggs. Bring to a boil for 2 minutes, turn off the stove and cover the pot with a lid for 10 minutes. Cool eggs in a bowl of water and peel them when it is  cool enough to handle. Set aside.

Heat some vegetable oil in a saucepan. Add hard boiled eggs (make sure you pat them dry with a paper towel first) and deep-fry until golden. Drain excess oil on paper towels.

Add sambal sauce to the saucepan. Bring to a quick simmer and season the sauce to taste.

Add onions or shallots and cook it until just softened, adding a bit of water anytime the sauce runs dry during cooking. When the onions are cooked, return the eggs back to the pan, coating them evenly in the sambal sauce before serving.

Caramel custard Jelly


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Caramel custard jelly
This is a very light caramel jelly that is easy and fast to make. This jelly is very refreshing and is perfect for the hot season now. Enjoy!!!

Caramel layer

100gm fine sugar

4tbsp of water

Jelly layer

10gm of jelly powder (the shallow brand)

100gm of fine sugar 

450ml water

400ml evaporate milk

1  1/2 tsp custard powder

1tsp vanilla essence 

A pinch of salt

Caramel syrup 

Warm sugar on medium heat till brown.

Add water and continue to stir till combine.

Pour into mould and set aside.


Boil jelly with sugar and water till everything dissolved. 

Combine custard powder, evaporated milk and salt in another container. Next pour in the jelly. Add vanilla essence and stir till mixture thicken.

 Pour mixture into mould with the caramel and let it cool before putting it into the fridge for at least 4hours.

Stewed Radish and Carrot Ribs


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Radish and carrot stewed ribs

Today I’m going to cook the stew ribs in a pressure cooker. It will save me a lot of time than the stove. Taste wise, stove cook is much richer and taster. Below is the recipe for both. Hope you will enjoy it.

* 600g Pork Ribs 

* 1 Carrot, skinned and cut into chunks 

* 1 Radish, skinned and cut into chunks

* 1 small Onion, cut into chunks

* 3 clove Garlic without skin

* 300ml Water( or 3/4 submerge)

* Salt and pepper to taste

* 1 -2 tablespoon Chinese Cooking Wine ( if u r using good wine, 1 will do)

* 2 tablespoon Light Soy Sauce

* 1 tablespoon Oyster Sauce

* 1/2 tablespoon Brown Sugar ( optional, can add in if not sweet enough)

1. Blanch ribs and set aside.

2. Heat a tablespoon of oil.

3. Stir fry garlic and onion till fragrant. 

4. Add in the vegetables and rib.

5. Stir fry for a minute before adding the seasoning.

6. Add in water and bring to a boil for stove cooking. Reduce to a simmer and continue to cooking for 2 hours or till the ribs and radish are tender.Add more hot water if the sauce are drying but ribs & radish are not tender enough.

     Pressure cooker wise add in the water and press stew function. It will cook for (20mins) and just leave it in the pot for half an hour before opening.

7. Add salt and pepper to taste. Dish out and garnish with spring onions .

8. It goes well with a bowl of steaming hot rice. Enjoy….

Tomato egg..


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Two main ingredients, tomatoes and eggs. I used to have this dish when I’m in China and I love it. The tomatoes in China is so much bigger, sweeter and juicer than ours but with some sugar the tomato egg dish will be almost the same as in China. Hope everyone likes it…

China tomatoesIMG_1263.JPG
Our local Malaysian tomatoes


1 teaspoon cornstarch
6 eggs, beaten with a tbsp of water( this will makes the eggs smoother)
1 teaspoon salt
1/2 teaspoon white pepper
3tbsp cooking oil
2cloves of garlic, diced
3medium-sized tomatoes, roughly chopped
1tbsp sugar

In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt and white pepper.
Heat 1tablespoons oil in a wok and add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
Add 2tablespoon of oil to the wok and when is hot add garlic. Stir-fried for 30seconds and add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about 2minutes. Reduce heat to low. Add sugar and cornstarch water and stir around until the mixture has thickened slightly, about 20 seconds.
Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. Enjoy….

Japanese Potatoes Egg Mayo


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Japanese Potatoes Egg Mayo


* 6 eggs

* 2 (about 370 gm) potatoes, peeled and diced

* salt and pepper  to taste

* diced onions

*parsley, chopped 

* 4-5 Tbsp Japanese mayonnaise (Kewpie Mayonnaise)


Place the eggs and diced potatoes in a steamer and steam for 20 mins. When is ready, remove the eggs and immediately soak in cold water until cool to touch. Peel the shells and dice the cooked eggs. Set aside. Continue to cook the potato until they are softened. Test with a sharp knife. If it’s easy to poke in, it’s done. Drain up and mash into creamy texture. Or you might like to retain some potato textures. Season with salt and pepper.

3. Mix in onions,parsley and  mayonnaise. Combine well. Gently mix in the eggs. Serve warm or cold. Enjoy.
You can use any vegetables you like. Either fresh or frozen will work. To get the best results, try to get Japanese mayonnaise (Kewpie Mayonnaise), available at any hypermarket. If you can’t find it, you can replace with any other brand that comes in handy. 

**Blanch the vegetables for about 3 minutes if you are using it. Drain well before mixing it with the potatoes.

Banana Coco Ice Cream





* 4 bananas, peeled, cut into chunks, and frozen

* ¼ cup unsweetened cocoa or milo

* a few tablespoons of water

* 1 chocolate bar, chopped into small pieces

* for topping- add sprinkles 

1. Let the bananas soften for a while at room temperature . You don’t want it to be rock hard because it will take a toll on your food processor or blender, but you don’t want to be too soft because you’ll get a smoothie texture. They should be frozen but starting to soften on the outside.

2. Pulse the bananas in a blender until smooth. Give it a few stirs to move through the blender smoothly.

3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the blender and puree again until it is well mixed. 

4. Stir in the chocolate bits and anything else you might like – vanilla, peanut butter or etc. Serve topped with sprinklers.

Golden Dates Watercress Drink and Watercress Soup


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BENEFITS OF WATERCRESS Watercress is filled with vitamin A, chlorophyll, sulphur, and calcium. Traditional Chinese Medicine states that this vegetable helps dissolves yellowish phlegm due to heat condition of the lungs. Watercress is also diuretic, clearing facial blemishes and improves night vision.


Pork 500 g

Watercress 250 g

Dried squid 2pcs

Red dates 6 – 8 pcs

Honey dates 2 pcs

Water 1liter

Salt to taste


Blanch pork in hot water. Rinse the rest of the ingredients – watercress, dried squid . Slice red dates into half.

Next, put all ingredients into a big pot along with water. Bring to a boil and simmer with lid close for two hours.


* Pork can be replaced with chicken.

Black bean bittergourd ribs 


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Pork Ribs with Black Bean and Bitter Gourd

A dish that my mom used to cook. 


1 large bitter gourd

700g pork ribs, cut into 1/2 inch slices

1 tbsp dark soy sauce

1 tbsp vegetable oil

6 cloves minced garlic

1 1/2 tbsp salted black beans, roughly chopped

1-2 chillies, chopped (optional)

1 1/4 cups water


1/2 tbsp dark soy sauce

2 tsp oyster sauce

1 1/2 tbsp chinese cooking wine

2-3 tsp sugar

1/4 tsp pepper


Slice the bittergourd length-wise into half. Use a spoon to scoop out the spongy white centre and seeds, and discard them.

Rinse the bittergourd and sprinkle with some salt to remove some of the bitterness. Leave for 10minutes, then rinse off the salt. Cut into thick slices (about 3/4 inch).

Boiled the bitter gourd for 2mins. This is to remove the bitterness and to shorten the cooking time.
Rub the pork ribs with 1 tbsp dark soy.

Heat vegetable oil in a pot and fry the garlic, soy beans, black beans and chillies. Once fragrant (about 3 minutes), add the pork ribs and fry until all the pieces are seared and coated in the sauce.

Add water and seasoning ingredients and bring to a boil. Simmer for 45 minutes until meat is tender, then add the bittergourd and simmer for another 20 minutes.

Let the sauce reduce until it turns into a thick gravy. Remove the lid to speed up the process. Mix the pork and bittergourd around in the sauce so that every piece is nicely coated in the yummy sauce. Dish out and serve with steamed white rice.