Monday, December 17, 2012

Baked Chicken & Tomato Rice | 班兰烤鸡与番茄饭

I suppose wanted to make this 5 spices roast chicken, however my mom accidently cutting off almost 80% of the chicken’s skin. So, I immediately change this is panda baked chicken with tomato rice.
Never disappointed me…yummy yummy …..just I might add more tomato puree for the rice next time.


4 drumsticks
Pandan leaves
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 dashes white pepper powder
1 tsp fish sauce
2 inches ginger – grated and squeezed for juice


1. Mix the drumsticks with all the seasonings.
2. Add in ginger juice and marinate for at least 1 hour.
3. Put a piece of drumstick towards the end of the pandan leave and roll it up tightly.
4. Hold tight with a tooth pick.
5. Bake in oven for 45 mins or until cooked

Sunday, December 16, 2012

Sauté Broccoli , Carrot sauté with Onion

清炒西兰花 胡萝卜炒洋葱

When the kids are growing up day by day….i noticed they are desired for taster food rather than all the time “steam” food.

Here, I cooked 2 dishes for them just because I able to bought a very fresh and cheap broccoli and Australia’s carrots. I am very happy as my effort is never wasted from my kid’s respond.

Sauté Broccoli | 清炒西兰花

1 medium broccoli
2 bulbs garlic - minced
2 tsp olive oil
2 tbsp chicken stock (optional)

1.Wash and cut broccoli.
2.Heat olive oil and saute garlic until fragrance.
3.Add in broccoli and keep saute.
4. Add chicken stock when the broccoli is almost done.
5. Dip up and blend when it's cold.

Carrot sauté with Onion | 胡萝卜炒洋葱

1 big carrot
1 medium onion
2 bulbs garlic - minced
2 tsp olive oil

1. Cut the carrot in small cubes.
2. Cut the onion in slices.
3. Heat the olive oil and saute with garlic until fragrance.
4. Pour in carrot cubes.
5. Add in onions when the carrot is half cooked.
6. Saute until all just cooked and dip up.
7. Blend when it's cold.

Monday, December 3, 2012

Sautéed Chicken in Mustard Cream Sauce | 芥末奶油酱鸡扒

This is a fancy French treatment which I adopted and made some minor modification from Martha’s recipe. Hope you also like it too.


500g skinless chicken breasts – cut in slice
¼ tsp salt
½ tsp pepper
2 tbsp olive oil
2 tbsp Dijon mustard ( I used yellow mustard)
½ cup whipping cream
½ cup chicken broth


1. Marinate chicken breast with salt and pepper for around 30 minutes.
2. Heat olive oil in a non-stick pan, pan-fried chicken breasts until cooked through.
3. In the same pan, pour in chicken broth. Cook until boiled and reduce the head to small.
4. Add in the cream and mustard. Cook and stir until thickened.
5. Drizzle the sauce over chicken and serve while hot.

Mashed Potatoes


500g potatoes
½ tsp salt
2 tbsp cream
1 tbsp butter
1 tbsp milk


Peel and cut potatoes in cubes. Bring into a saucepan or pot.
Add in salt and pour in water until potatoes are covered.
Once boiled, reduce heat and simmer with covered for 15-20 minutes.
The potatoes are done when a fork can easily be poked through them.
In another saucepan, warm cream and melt butter.
Drain water from potatoes and put inside a bowl.
Add in the cream and melted butter. Mash the potatoes.
Use a strong spoon to beat further and add the milk to achieve the desired consistency. (do not over-beat)