RSS Feed

Category Archives: One Pot Meal



3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)


Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside


Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce


  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.

2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes


3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat


4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic


5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste


6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste


7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion


8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste


9.  Allocate 1 sunny side up egg per serving/bowl


10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!


11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷


Creamy Chicken & Mushroom Wildrice

Posted on

This is one meal I’d opt to prepare as it takes like 10 minutes to put it all together although it takes about 4-6 hours to cook in a Crockpot/SlowCooker or about 1¼ – 1½ in the oven …. what you see here is cooked in a Crockpot/SlowCooker 😉


… I used 1 cup of wild & whole grain brown rice which serves 2 pax …you can use a pack of 454g for between 4 – 6 pax servings …rinse rice, drain and set aside ..


…this is optional … I added 50g of button mushrooms, sliced ….


…..if not for a fact that our fur-babies would enjoy sharing this dish with us, I would have added a small chopped onions but I omitted the onions for our fur-babies’ sake and added 3 cloves of chopped garlic instead …


IMG_5826 Allocate 1 chicken breast per person … season with some salt & pepper and then brown in a heated pan of either Canola Oil or butter … lift browned chicken breasts out of pan and set aside ..


…in the same pan, toss in the sliced mushrooms & garlic and sauté for couple minutes then add in the world rice and sauté for further minute …


…..pour rice & mushroom mixture into a oven-safe casserole dish ….


….I’m using a 450 mil (500g) bottle of Rich & Creamy Mushroom Sauce (with cream & parsley) ….you may use a can of 454g Cream of Mushroom Soup or make your own cream or mushroom sauce/soup …pour this into the casserole and stir to mix the wild rice & mushroom mixture …


…I added 50ml of home-made chicken stock … remember now, this receipe serves 2 pax ….if you are cooking for 4 – 6 please remember to increase all ingredients accordingly …if you use a pack of 454g wild rice (serves 4 – 6 pax), you may still use a can or bottle of the creamy mushroom sauce/soup but increase the chicken stock to 100 to 150 ml …


…return browned chicken breast into the pot and immerse into the creamy mixture … and bake, covered, in a preheated oven of 200°C for about 1 hour or until the wild rice are tender ….longer if you are making a bigger pot serving more pax than 2


….and, dinner is served … this, I cooked in the oven … a very tasty & wholesome meal ❤

Gong Bao Seafood Pasta

Posted on

Ever had pasta with Gong Bao Sauce? I always enjoyed the Prawn Gong Boa Spaghetti at California Pizza and decided to attempt making it for the first time at home ….the is my home-prepared Gong Bao Sauce 😉 “click on Gung Bao Sauce highlighted above to take you to its recipe”


First and foremost, you need some seafood if you gonna make Gong Bao SEAFOOD Pasta … okay, you can substitute the Seafood with Chicken if you so prefer …. seen here, I’m using squid + Jumbo prawns 😉


Simple ingredients … besides your choice of pasta, that is … I ❤ spaghetti which is my pasta of choice of all times … left to right clockwise … 1 small bunch of spring onions sliced into 1″ lengths; 1 onions, wedged; 50g toasted cash nuts; and about 2″ length of ginger, thinly sliced


Heat a wok with 1 Tbs oil … I use canola oil … and toss in onions & ginger slices and sauté until fragrant


Add in the prawns … sauté until prawns are almost half-cooked ….


… then toss in the squid and sauté until seafood is almost done …


… then add 5 Tbs of your home-prepared Gong Bao Sauce … stir to mix evenly ….


…toss in the toasted cashews and then drizzle in about 1 Tbs of cornflour mixture (made up of 1 Tbsp of cornflour with 2 Tbsp of water)…the cornflour enables the Gung Bao sauce to bind better with all the ingredients …


….add in the pasta of your choice .. in my case, it’s spaghetti … and stir to mix up evenly … then toss in the spring onions and sauté for another minute …


… dish out and make sure each is plated with equal portion of seafood varieties and also the cashews ….bon appetite :-p … psst : we didn’t add any parmesan but if you so wish to do so, you may 😉

Beef Pot Roast with Potatoes

Posted on

A very easy Sunday Roast dinner … perfect for a party too … something that can be prepared ahead of time, stick into the oven and you can lean back and relax


1 rolled brisket joint about 1.6 kg … I bought one that is already pre-rolled by the butcher


1 onion, finely chopped … 2 celery sticks, diced … 2 carrots, diced


Dry herbs needed … dill seeds, dried thyme or oregano


chopped fresh dill, to garnish


Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish …


… dip the meat into the flour mixture to coat …


Heat oil in a Dutch Oven, which is what I use here … brown the brisket allover .. transfer to a plate and set aside


Melt half the butter in the Dutch oven over medium heat … add in the onion, celery, carrots, dill seed and thyme/oregano .. cook, stirring frequently, for 5 minutes …


Return the brisket and juices to the Dutch oven and pour in the wine and enough beef stock to reach one third way up the meat


… bring to the boil, cover and cook in the pre-heated oven to 140°C for 3 hours … turning the meat every 30 minutes


Add the potatoes after the brisket has been cooking for 2 hours … add more stock, if necessary … when ready, transfer meat and vegetables to a warmed serving dish …


Mix remaining butter and flour to a paste …


… sieve the cooking liquid into a saucepan … bring liquid to the boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth …


.. pour the sauce over the meat and vegetables .. sprinkle with chopped fresh dill and serve immediately 😉


Ingredients :

2½ Tbsp plain flour

1 tsp salt

1/4 tsp pepper

1 rolled briket joint, weighing 1.6 kg

2 Tbsp Canola oil

2 Tbsp butter

1 onion, finely chopped

2 celery sticks, diced

2 carrots, diced

1 tsp dill seeds

1 tsp dried thyme or oregano

350 ml beef stock

4-5 potatoes, cut into large chunks and boiled until just tender

2 Tbsp chopped fresh dill, to garnish

Methods :

  • Preheat the oven to 140°C
  • Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish … dip the meat into the flour mixture to coat
  • Heat oil in a Dutch oven and brown the brisket allover … transfer to a plate and set aside
  • Melt half the butter in the Dutch oven over medium heat … add the onion, celery, carrots, dill seeds and thyme/oregano … cook, stirring frequently for 5 minutes … return brisket and juices to the Dutch oven
  • Pour in the wine and enough stock to reach one third of the way up the meat .. bring to the boil then cover and cook in the preheated oven for 3 hours, turning the meat every 30 minutes
  • After the meat has been cooking for 2 hours, add in the potatoes and more stock, if necessary
  • When ready, transfer the meat and vegetables to a warmed serving dish
  • Sieve the cooking liquid into a saucepan … mix the remaining butter and flour to a paste .. bring the cooking liquid to boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth & thicken
  • Pour sauce over the meat and vegetables ….sprinkle with the chopped fresh dill and serve up immediately

Cranberry-Orange Turkey


An incredibly easy to put together meal … and extremely tasty way of enjoying your turkey, too … when I served this up for dinner, hubby said “Wow! It’s Christmas allover again!” 😉


I used turkey drumsticks/legs … it’s huge so 1 drumstick per person is plenty!


You will need 14 or 16 oz can of whole berry cranberry sauce … I added a handful of dried cranberries, too since I have plenty of those 🙂


Add 1 cup store bought bottled French Dressing to the whole berry cranberry sauce


Grate the rind of one orange and then squeeze the orange and add the rind & ½ cup freshly squeezed orange juice to the cranberry sauce & French dressing


Now, add in 1 oz (half a packet) of onion soup mix


This is optional and may be omitted if you are on a low-salt diet … otherwise, add ½ tsp seasoned salt


Mix the marinade well and pour over the turkey drumsticks


Marinade the turkey drumsticks, covered in the refrigerator for at least 8 hours or overnight


Baked, uncovered for about 50 – 60 mins until turkey drumsticks are tender and serve up on it’s own with some steamed vegetables or with some steamed rice or even mashed potatoes


Ingredients :

4 – 6 turkey drumsticks/legs 

1  14 – 16 oz can 
whole cranberry sauce

1   cup 
bottled French salad dressing

grated orange rind of 1 orange

½ cup freshly squeezed 
orange juice

  1 oz 
onion soup mix (½ of a 2 oz pack)

½ tsp 
seasoned salt

Methods :

  1. Lightly coat a 13x9x2-inch (3-quart rectangular) baking dish with nonstick cooking spray
  2. Arrange turkey drumsticks in bottom of prepared baking dishh and set aside
  3. In a medium bowl, combine cranberry sauce, salad dressing, orange juice, onion soup mix and seasoned salt, stir to mix well
  4. Evenly pour marinade sauce over turkey legs 
  5. Cover and chill in the refrigerator for at least 8 hours or overnight
  6. Bake, uncovered, in a 180ºC oven for 50 – 60 minutes until turkey drumsticks are tender
  7. Serve up with some steamed vegetables or if you prefer, serve up with some steamed rice or mashed potatoes to mob up the awesome, tasty gravy 

Szechuan Hot & Sour Soup


This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉


These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock


Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂

Mutton/Chicken Biryani

Posted on

Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish made with spices, rice and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word beryā which means “fried” or “roasted”


The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic …the premium varieties include saffron


The ground spices I used for marinating the mutton/chicken  … the whole spices in the saucer in the middle is whole garam masala … for the rice as well as the curry


For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, mutton, lamb, fish or shrimps …. here, I’m using boneless mutton


Marinating the mutton/chicken overnight with yogurt, garam masala, garlic & ginger paste, turmeric powder and chilly powder …mixed the meat thoroughly with the yogurt and spices, cover and let it marinate for 2 hours


First thing is boil your rice with the whole garam masala till about ¾ cooked


the ¾ cooked rice, left aside to cool


Deep-fry the sliced onions until golden brown


Golden-fried onion … I spread some of this in every layer but if you don’t fancy so much onions then just spread it atop the last layer of rice


Brush base of your pot with ghee and line it with a few bay leaves


Layering process … put a layer of rice first then sprinkle rice with the milk/saffron mix, rose water, lime juice, chopped green chillies and spread some golden-fried onion (if using) then top with a layer of the mutton/chicken curry and keep repeating this layering process with final layer being rice …seen here is pix of my biryani with boneless chicken


The layering complete and ready to be cooked in the oven or steamed


Biryani is ready and being served up 🙂


Mutton Biryani is eady to be tucked in!


Chicken Biryani served up with a fresh salad of lettuce, radish & cherry tomatoes


Ingredients :

500 g Basmati rice

1kg boneless mutton/lamb/chicken, cut into chunky pieces

1 large onion, sliced

¾ cup golden fried sliced onion

6 garlic cloves, crushed

½ cup yogurt, beaten

1 can chopped tomatoes

½ cup cashew nuts (optional)

3 Tbsp Red chilli powder or 6 red fresh chillies

2 fresh green chillies, chopped

1 Tbsp coriander powder

4 Tbsp garam masala powder

1 tsp ground nutmeg

1 tsp ground mace

1 Tbsp turmeric powder

1 Tbsp saffron, dissolved in ½ cup hot milk

2 Tbsp rose water

juice of 1 lemon


½ cup oil

50g ghee

a handful of fresh coriander or mint, chopped

Whole spices :

4 bay leaves

10 green whole cardamom

6 black whole cardamom

2 Tbsp black cumin seeds

10 cloves

2 x 2″ cinnamon sticks

Method :

  • Mix well salt, ½ of the red chilli powder, ½ of chopped ginger and chopped garlic, 1 tsp garam masala powder, ½ of turmeric powder and all the yogurt and marinate meat pieces for 2 hours
  • Wash and soak rice in water for about 30 minutes … heat 1 Tsp oil and crackle half of the whole spices in the heated oil … add rice and fry for a minute then add enough water and salt to taste and cook rice until ¾ done… set aside to cool … discard whole garam masala
  • Make a fine paste with remainder of red chilli and the cashew nuts
  • Heat oil in a thick bottom pan … add remaining whole garam masala and let it crackle then add sliced onions and sauté until light golden brown and then red chilli & cashew paste for 5 minutes … add in remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, garam masala powder fry for 1 minutes … add canned chopped tomatoes and cook for about 5 minutes then add in the marinated meat, bring to a boil and reduce heat and simmer until meat is tender
  • Dissolve saffron in warm milk and set aside 
  • Take a heat proof pot and brush base of pot with ghee and lay the rest of the bay leaves … spread alternate layers of rice and meat … sprinkling saffron dissolved in milk, golden fried onions, chopped green chillies, lemon juice and  dot with ghee in between layers and finish with a rice layer on top, sprinkled with saffron milk, golden fried onions, rose water and dot with ghee
  • Cover and cook in a pre-heated oven for 20 minutes and garnish with chopped coriander/mint … you may also garnish with sliced hard-boiled eggs and some cashew nuts … serve hot with some of the meat curry/gravy on the side