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Category Archives: Rice/Pasta/Noodles



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

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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

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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 😉

Fruity Baked Pork Chops


I don’t cook this too often because it is so delicious that I tend to over-indulge!! Seen here, I served up with garlic fried rice and stir-fried asparagus tips, cherry tomatoes & mushrooms in black bean sauce


Mix all the marinade ingredients together : 2 Tbs soy sauce + grated zest of an orange + 2 Tbsp tomato paste + 2 Tbs olive oil + 2 Tbs brown sugar + 25g sultanas


Marinate 4 – 6 pieces of pork chops (bone-in is best), covered, in the fridge for at least 4 hours or overnight


Sliced one onion thinly and sprinkle over marinated pork chops and toss to mix…season with some freshly ground pepper & salt, to taste … and then bake, covered with foil, in preheated oven at 180º C for 30 minutes


Remove casserole from oven, toss in orange segments from 1 orange and return it to the oven and bake further for 15 minutes, uncovered, or until cooked through and tender


The dish is ready to be served up … awesome golden colour and smells incredible!


Serve up with vegetables of your choice and some steam rice, if you wish, to soak up the very tasty sauce/gravy (as seen in first pic above)

Mutton/Chicken Biryani

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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 

Mama’s Fried Rice Cubes

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This is what you can get in the ‘Pasar Malam’ (night market) in Malaysia or now and again you may find a stall by the roadside near a ‘wet market’ in the morning … it is known as “Char Koay Kak/Char Koay’ in Hokkien (litterally translated as “Fried Rice Cubes”) and is normally had for breakfast/supper … but what you see here is a childhood dish I always enjoyed and have fond memories of …this recipe of my grandmama/mama is different from the regular “Fried Rice Cubes” you would get as the rice cake is made from overnight leftover rice porridge … and I had successfully ‘recreated’ this dish with no proper recipe given to me but from memory of what was served to me and my Mama telling me “oh, you need to add this and that to the porride and steam to get the rice cake then cut into cubes” …that’s how my Grandmama/mama used to cook …no cookbooks but through own know-how and if I ever ask for recipe … what I’m told is “main ingredients are this & that and then you add a dash of this and a pinch of that” …and so on and so forth …hahaha … so let me try my best to share this recipe with y’all who are interested 🙂


Ok, unfortunately I had missed out on taking a photo of stage when I mixed the rice porride with tapioca flour …. this is the rice cake left in the fridge overnight and set


Sliced the rice cake into 1″ cubes as seen in this pix


I used Chinese chives (ku chai), Chinese pork sausages & Chinese liver sausages


These are the regular ingredients in any Fried Rice Cubes / Char Koay Kak … from top, clockwise … chilly paste, minced garlic and chopped pickled turnip (chai pro)


Fresh mung bean sprouts


Heat wok up with 1 Tbsp oil until very hot, add in rice cubes and fry until slightly golden brown



2 cups rice porridge (sticky soft type)

4 Tbsp tapioca flour

a small bunch Chinese chives (ku chai)

2 cloves garlic, minced

2 Tbsp chopped pickled turnip (chai por)

1 Tbsp chili paste

1 or 2 pcs Chinese sausages (optional)

a big handful (50g) mung bean sprouts

1 tsp dark soy sauce

1 Tbsp light soy sauce

Methods :

  • Heat up steamer and mix rice porridge with tapioca flour thoroughly in a steam-proof pan
  • Steam until set (about 20 minutes)… leave to cool then leave in the refrigerator overnight to set well
  • Sliced set rice cake into 1″ cubes … heat up wok with oil until very hot then tip in the rice cubes and fry until lightly browned
  • Set rice cubes to the side of the wok, add in the garlic, turnip & sausages into the empty space in the wok and stir-fry for 1 – 2 minutes, add chilli then mix up with the rice cubes
  • Add in the light & dark soy sauce and mix well …tip in the chives and bean sprouts and stir to mix well for 2 minutes
  • Dish out and serve hot

ClayPot Chicken Rice

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This is an awesome one pot meal… aka “nga po kai farn” … the best bits is the rice at base of claypot that is kinda a little ‘burnt’ & crispy 🙂


The claypot I used … this one is glazed on the inside so makes cleaning easier.


Marinate the chicken pieces with the marinade ingredients for about 30 minutes … you may use bone-in or boneless chicken pieces


Chinese pork sausages aka lap cheong … sliced thinly on the diagonal … I used 2 pieces


This is an optional ingredient as some people don’t like the smell of salted fish but we simply love it … gives the rice that added aroma and taste once mixed into the rice


The salted fish is put on a saucer topped with shredded ginger and is put atop the claypot chicken rice as it is cooking to steam the salted fish


The one-pot meal ready to be served up … absolutely yummy! Seen here topped with the salted fish & sprinkled with some diced spring onions… serve up with some stir-fried mung bean sprouts or stir-fried soya bean sprouts 


Ingredients :

500g Thai fragrant Jasmine rice

1 whole chicken leg

1 pc Chinese pork sausage (“lap cheong”)

60g “mooi heong” salted fish

6g ginger, shredded

1 tsp diced spring onions

800 chicken stock/water

Marinade :

½ Tbsp oyster sauce

1 tsp dark soy sauce

1 tsp light soy sauce

½ tsp ground white pepper

½ tsp sesame oil

½ Tbsp ginger juice

Sauce : (mix well)

½ Tbsp oyster sauce

1 tsp dark soy sauce

1 tsp light soy sauce

½ cup chicken stock

½ Tbsp “Shaoxing” wine

½ tsp sesame oil

1 Tbsp fried shallots oil

Method :

  • Cut the chicken into bit-sized pieces and marinate chicken with the marinade ingredients for about 30 minutes
  • Wash the rice, drain and put into a large claypot … pour in the chicken stock/water and bring to the boil
  • Cover, cook until stock almost absorbed then arrange chicken pieces and Chinese sausages on top immediately ….then place the plated salted fish topped with ginger shreds atop … cover and simmer until chicken rice and chicken pieces are cooked thoroughly over low heat
  • Remove from heat, pour in sauce ingredients and slide the salted fish + shredded ginger  from saucer atop and sprinkle with diced spring onions and serve up with stir fried mung bean sprouts or stir fried soya bean sprouts