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Claypot chicken with potatoes

One pot meals… What can I say.. it’s a life saver. I love claypot chicken rice..  I mean luvvv it and I still remember the smell wafting down the road from the seedy looking restaurant near my school.. Dirty as it looked the smells were awesome.. 😜 char koey teow, carrot cake.. Claypot chicken rice.. 😜 😜

I was divided between throwing the whole thing into the slow cooker or the claypot but alas time wasn’t on my side. I’m sure it would taste awesome coming out of the slow cooker with the meat falling off the bone. This one requires some searing to get some colour on the chicken wings.



Serves 4

  • 500g chicken wings
  • 300g of potatoes
  • 3 tbsp of chinese cooking  wine or sake
  • 5 scallions cut into 2 inches in length
  • 2 cm of ginger sliced
  • 3 tbsp soy sauce
  • 2 tsp dark soy sauce or kecap manis
  • Salt to taste
  • Pepper to taste
  • 1 tsp sesame oil
  • 1 cup of water
  • 1-2 tsp of sugar

Marinate the chicken wings with the cooking wine or sake for about 30 minutes. While it marinates, slice the ginger and scallions… And literally that’s it. So cool right.

Get your claypot or a wok, add about 2-3 tbsp of vegetable oil and sear the chicken for a few minutes till you get the nice roasted colour. Add the ginger and scallions saving some for garnish later. Pour about a cup of water to just about submerge the chicken and add salt to taste. Let it simmer on medium low heat for about 10 minutes then add the light soy sauce and dark soy sauce to the pan together with the 1.5 tsp of sugar and the potatoes.  Check seasoning and add black pepper powder to taste .Let this simmer for about 20 min and it’s done. Add a tsp of Sesame oil and serve with jasmine rice and stir fried broccoli.



Mushroom pepper fry



Do you love mushrooms? I do ! I do! Unfortunately it’s a high purine food ( which raises your uric acid levels ) so I have it once in 10 days.. 😦

I came across this recipe while browsing the blog Vegrecipesofindia..check out the website for more delicious vegetarian recipes and lovely shots! vegrecipesofindia for some mushroom recipe..and I made it quickly before I changed my mind! It would be delicious with some Jeera rice or a mild Veg pulao but since I was running late to work, and kids were hungry I just made some chappatis ( I usually have some chappati dough in the fridge)  to go with it. Wallah..simple and filling dish..not to mention delicious. Try it out and let me know how you like it.


  • 250g brown mushrooms, sliced thick
  • 1 tsp mustard seeds
  • 1 large onion, sliced thick
  • 1.5 tsp minced garlic
  • 1.5 tsp minced ginger
  • 1 medium sized green pepper – sliced thick then halved ( I used yellow)
  • 1 tsp fennel seeds + 1 tbsp black pepper- ground coarsely
  • 1/2 tsp cumin powder
  • 1 green chilly -sliced
  • 1/4 tsp turmeric powder



Get a pan, pour in 2 tbsp coconut oil ( it’s awfully good for your health) or olive oil, add 1 tsp mustard seeds, once it pops, add the sliced onions. Give it a good stir and let it caramelize ( very important step to bring out the flavour in your dishes) lightly, then in goes the minced ginger and garlic. Stir fry till raw smell goes away.

Now add in the sliced mushrooms, saute till it’s dry ( mushrooms let out water when they cook), then add the capsicum and some salt, stir fry for a few minutes just enough but without losing the crunch. Green chilly goes in next. Now add the coarsely ground pepper and fennel, together with the chopped curry leaves. Stir fry for a few minutes allowing the pepper to cook through followed by the cumin powder and turmeric powder. A few more minutes on medium heat then off the stove. Stir in some chopped coriander leaves and let it sit for 10 minutes to let the flavour infuse.



Serves 2-3

Puff Pastry Cabbage Pie

I recently bought a recipe book called ‘Best vegetarian Recipes’ and this recipe seemed too easy to make. What’s more, it’s easily made as a snack for kids after school, instead of giving them sugar coated cereals/chocolates etc etc..  🙂

Ok back to the recipe.

Recipe (serves 4-6)

  • 300g cabbage sliced thin
  • 1 tsp cumin seeds
  • salt
  • 1 onion sliced thin
  • 3-4 tbsp. butter
  • 3 eggs
  • 1 sheet ready made chilled puff pastry , measuring about 40x20cm
  • salt

For the glaze

  • 1 egg yolk
  • 1 tbsp water
  • 1 tbsp breadcrumbs ( I used panko)

Discard outer leaves of the cabbage and stalk and chop finely. Heat butter in a large pan. Add cumin seeds ,let sizzle for 30 seconds, then add finely sliced onions. Sweat the onions till lightly caramelised, then add cabbage. Season with salt. Stir fry for about 15-20minutes until soft.

Put eggs in a pan, cover with cold water and bring to boil. Reduce heat and simmer for 10minutes, then drain. Remove shells from eggs and chop it up. Put the chopped eggs into a bowl then add the cooked cabbage to it, mix well.

Preheat oven to 220 deg C. Put puff pastry sheet on a dampened baking tray. Spread the cabbage and egg mixture lengthways on one half of the pastry sheet. Brush the edges with water and fold the other side over to enclose it. Seal together by pressing with a fork along joins.

Whisk together the egg yolk and water. Brush the pastry with the mixtureand make some holes on the top with a fork. Sprinkle the breadcrumbs over.

Bake the pie in the oven for 12-15minutes, until the pastry is crisp and golden brown.

Cut into portions and enjoy! 🙂

Aubergine with prawns in oyster sauce

Make this tonight! It’s just too easy and still mouthwatering.  Made it in about 25 minutes after coming home from work and the kids loved it!

Recipe: (Adapted from BBC Goodfood magazine)

  • 3 tbsp. sunflower oil, plus 2 tsp
  • 1 aubergine, cut into rounds , then 3 cm batons
  • 1 red/yellow pepper cut into strips
  • 6 spring onions, trimmed and cut into 3 cm
  • ginger 3cm, chopped fine
  • 4 garlic cloves , finely sliced
  • 200g large prawns
  • 3 tbsp. oyster sauce
  • cooked rice, egg noodles to serve

1. Heat the 3 tbsp oil in a wok or large, non stick pan frying pan. Toss in the aubergine and cook for abour 7-8 mins till starting to soften. Add the pepper and a splash of water and cook for another 3 mins or so. Remove from pan and set aside.

2.  Add the remaining 2 tsp oil to the pan, add the ginger and garlic , cook for about 1 minute, constantly stirring. Add the prawns and stir fry until pink and half cooked.

3. Now tip in the aubergine and peppers back into the pan and add the oyster sauce, plus 5 tbsp of water. Add most of the spring onions. Simmer until slightly thickened and then scatter the remaining spring onions.

4. Amazing one pot meal ready in 20 mins and serve it with brown/white rice or noodles.

Power Breakfast

This is me relaxing on a Saturday morning…..on my swing…looking at food magazines , thinking of what to try out this weekend ( I think we should all get swings or a’s so soothing to just swing ever so slightly). Anyway, husband is out, kids sleeping….so this is my time. Enjoying the quiet….birds chirping, …..I think I’m gonna stop working on Saturday mornings and relax this way ! 😉

Anyways…this is my new power breakfast I’m crazzzy about. It’s oats of course but cold oats and made the night earlier. Put it in an old jam jar and pick it up the next  morning to work! How easy and cool is that! Well, I love it! I come home about 10.45pm..get my jar , heat up the milk, add all the ingredients , close it , into the fridge and off I go to sleep. Next morning…yummylicious cold oats .



  • 180ml low fat milk ( pour into your jam jar or any container you prefer)
  • 4 tbsp. rolled oats
  • 2 tbsp. chopped almonds
  • 1 tbsp. chia seeds
  • 1 tbsp. coconut flakes ( secret ingredient..which makes it so super yummy…you could use the sweetened or unsweetened variety)
  • 2 tbsp. greek yoghurt
  • handful of blueberries and 1/2 a small banana sliced thin

I mix all the ingredients except the fruits the night before and put it into the fridge. Next morning add the berries and banana just before I eat it or take it to work.

Enjoy! 🙂

Herby Chickpea balls with tomato passata and spaghetti

Yup I’m back! Back from my smashing Aussie holiday. You know me right….I love photography.. … and I love taking pictures of food. and in Australia I had a smashing time cooking up a storm with their local produce! yup..I actually cooked while on holiday. 😉 the taste is absolutely different. most of their fresh produce is locally grown, not imported from China and the dishes I cooked actually tasted better according to the hubby! 😉

Anyway this recipe came up while rummaging for something to cook for a midweek dinner. Lovely. Try it and tell me how it goes.

Recipe ( adapted from Good food magazine)

  • 2 slices white bread, torn into pieces
  • 75g coarsely grated parmesan ( I always buy a block cos it’s cheaper and lasts longer)
  • 400g canned chickpeas ( drained)
  • 3-4 garlic cloves , roughly chopped
  • 2 tsp oregano
  • small handful of basil
  • 1 beated egg
  • 400ml / 1 canned diced tomatoes
  • 200g spaghetti
  • 1 can of anchovies ( secret ingredient! ) but optional
  • 1/2 a large white onion
  • 3 cloves of garlic, minced
  • 1 tsp balsamic vinegar

Preheat oven to 220deg C.

If you have a food processor, get it out and attach the sharp blade. Throw in the bread pieces and parmesan , whizz till you get a breadcrumb consistency. Then add the garlic, drained chickpeas, half the oregano and a few basil leaves. Season well with salt and pepper at this point. Now whiz it up till it just comes together..not mushy. Add the beaten egg with the motor running just enough to bring the whole mixture together. Shape into 18 small balls and place on an oiled baking tray. Cook in the oven for about 15-20minutes, turning halfway. I actually drizzled a little oil onto the chickpeas balls when turning so that it’s a little more well cooked.

While that’s in the oven, get your pot boiling with salted water for the pasta. When the water is boiling, throw in the spaghetti and cook till al dente.

Get a big frying pan on moderate heat, add the chopped white onions and 2-3 cloves of minced garlic. Fry till lightly golden, then add anchovies ,stir for about 2-3 minutes then add the diced tomatoes. Keep cooking on moderate heat for about 15 minutes, add a tsp of balsamic vinegar and the other half of the oregano. Taste now. Season with pepper . Add a handful of chopped basil leaves. Continue cooking on low heat for another 5 minutes, loosening the sauce with the pasta water if needed . ( I used a cup of the pasta water)

Take the chickpea balls out of the oven and let cool.

Take the cooked spaghetti and add to the tomato sauce. Toss and coat the spaghetti well and then serve on individual plates with a few chickpea balls, grated parmesan, some chopped basil leaves and a drizzle of good quality olive oil. Enjoy!


Kung Fu Char ( Wantan noodles with egg gravy)

Do you eat out much? I used to…well I try to cook as much as I can. Last week, it was a long day and kids were hungry and I just couldn’t cook. So we went to a nearby restaurant and ordered this same dish. OMG it tasted so horrible and one plate had about 5 tsbp of noodles on it for RM 6! I was aghast!

Anyway I’m sure we can make this at home right? 😉 So another round of flipping through my Good Food magazine and I actually found the recipe! So here goes.. all in all it must have taken me about 30 minutes.

Recipe ( adapted from Good Food magazine)

  • 2 bundles of fresh wantan noodles ( or you could use dried egg noodles/kuay teow(flat noodles) )
  • 2 inches of ginger, sliced thin
  • 2 cloves of garlic, chopped fine ( you know I just grate!)
  • 300g of mixed seafood and chicken ( squids cut into rounds, prawns-shelled and deveined but leave tail intact ,chicken breast cut into cubes)
  • 1 small bunch of bok choy/ choy sam
  • 500ml of chicken/vegetable/fish stock
  • 3 egg whites,beaten
  • 1 tsp sugar
  • 1 tsp white pepper
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 chinese cooking wine
  • 3 tbsp cornflour

Start with heating  2 inches of oil in a wok and deep fry the noodles. Make sure you loosen the bundle of noodles and the oil is hot enough, cos if the oil isn’t hot, the noodles will absorb too much oil. Drain the noodles once golden brown on some kitchen paper and set aside.

Get started on the gravy. Pour out the oil from frying the noodles, and leave 4 tbsp. behind. Once oil is hot, add the garlic and ginger and fry till you get an aromatic, then add in the seafood and chicken. Keep stirring it till it’s cooked then add the bok choy. Cook till the vegetables are cooked. Keep aside.

Clean the wok and add the stock, sugar, pepper, oyster sauce, cooking wine and fish sauce and bring it to a boil for 2-3 minutes. Now add the corn flour diluted in 3 tbsp. of water and let it boil for another 1-2 minutes then add the beaten egg whites and stir it in with a chopstick for a minute. Add the fried seafood and veg, mix well and pour onto the fried noodles. Serve immediately.

Enjoy a delish homemade Kung Fu Char without the ‘recycled oil’ ,  good quality veg , seafood and no Ajinomoto! 🙂