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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 😉

Nyonya Baked Chicken


A very easy + quick to prepare dish … very deeeeleeecious!


Spices you need for the paste … from left anti-clockwise : galangal, turmeric, lemon grass, onion and chilli


Dry spices… I always freshly ground my dry spices … coriander, cumin & aniseed


Blend all the spice ingredients together into a paste … I added more chillies than the recipe suggested as we love dishes like that spicy!


Bring the sauce to a boil … it is this sauce that makes the chicken so delectable 😉


Simmer the chicken in the sauce for 15 minutes …lift it out and set aside and continue to boil the sauce until reduced to 300ml or thereabout


You may bake the chicken,  with 100ml of the sauce poured over it, on a baking tray or in a casserole dish


Ingredients :

 1 whole chicken

500ml coconut milk

250ml water

8 pieces kaffir lime leaves

2 stalks lemon grass

1½ tsp salt


10 pcs dried chillies

1 stalk lemon grass

3cm galangal

1 bulb onion

3cm fresh turmeric

1 Tbsp coriander powder

1 tsp cumin powder

1 tsp aniseed powder

1 Tbsp oil


  • Preheat oven to 225ºC ….blend all the ingredients of the paste, heat up oil in pot and fry until fragrant
  • Add water and coconut milk, bring to boil and simmer whole chicken in sauce for 15 minutes ….set chicken aside and continue to boil and reduce sauce until 300 ml
  • Stuff chicken with 1/2 stalk of bruised lemon grass and 3 pieces of lime leaves
  • Place chicken in baking tray with balance of lime leaves and bruised lemon grass on the side, add 100 ml of sauce and set aside 200 ml of sauce for basting the chicken
  • Bake in pre-heated oven for 30-40 minutes
  • Turn & baste chicken occasionally … bake until the skin is browned

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

Chicken, Shrimps & Squid Paella

Haven’t been posting for quite a while as I’ve been away from homebase … got home 2 days ago and last night, although knackered from jet-lag, I still managed to dish out this simple yet absolutely awesomely tasty meal 😉

There are so many recipes variations for Paella Valencia or similarly Valencian Arroz al Horno (Oven Baked Rice) that I kinda adapt it to our preference in terms of ingredients, i.e. I used main ingredients that we love …I have both the earthern/ceramic Paella pan and the regular saucepan type and here, I’m using the latter

Look almost way too beautiful to dig in 😉

Don’t you just love the awesome colour of the rice!! The wonders of saffron ….I added a dash of turmeric powder, too to further enhance the colour …. and the nice red paprika added to the richness of this awesome colour too 🙂 I omitted the red bell pepper because I personally don’t like bell peppers!

The meal served up … it was heavenly even if I may say so and yes, Hubby Dearest enjoyed it lots, too …the dash of extra hot chilly I added along with the other spices certainly rounded off the perfectness of this simple meal for us 🙂



6 chicken thighs (about 1 1/2 pounds), skinned

            1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon salt, divided

            1/4 teaspoon freshly ground black pepper

            2 teaspoons vegetable oil

           2 Chorizo

            1 cup chopped onion

            1/2 cup chopped red bell pepper, optional

            1 1/2 cups uncooked Valencia rice

            1/2 cup diced plum tomato

            1 teaspoon sweet paprika

            1/4 teaspoon saffron threads, crushed

            1 garlic clove, minced

            3 cups fat-free, less-sodium chicken broth

            3/4 pound large shrimp, peeled and deveined

            1 cup (1-inch) diagonally cut asparagus

                        1/2 cup frozen green peas, thawed


  • Preheat oven to 400°
  • Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper … I used 4 whole chicken legs, chopped into 2 pieces each leg = drumstick & thigh and I added squid.
  • Heat the oil in a large nonstick skillet or a Paella pan over medium-high heat and brown chicken pieces 3 minutes on each side or until lightly browned … remove chicken from pan, cover and keep warm
  • Remove casings from chorizo … slice or chop it up and  add sausage to pan … cook 1 minute, stirring
  • Add onion and bell pepper (if using) and cook 7 minutes, stirring constantly
  • Add rice, tomato, paprika, saffron, and garlic and cook a further minute, stirring constantly
  • Return chicken to pan then add broth and 1/4 teaspoon salt; bring to a boil
  • Cover pan and bake in pre-heated oven for 10 minutes
  • Add in shrimps, asparagus and peas then cover and bake an additional 5 minutes or until shrimp are done

Goats’ Cheese and Thyme Stuffed Chicken

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Stuffed chicken breases/legs is a recipe I often like to make for dinner ….the timing has to be perfect in order for the meat to be succulent and yummy!

I browned the stuffed/wrapped chicken breasts on a heated pan first before I stick the pan into the oven to continue to bake until bacon is crisp & golden



2 skinless, boneless chicken breasts

100g firm goats’ cheese

1 tsp fresh thyme leaves 

4 rashers streaky bacon, slightly flattened out with back of knife

250g vine cherry tomatoes

1 – 2 Tbsp olive oil

salt & freshly ground black pepper


  • Heat oven to 190°C
  • Slit a pocket in the chicken breasts, season with salt & greshly ground black pepper
  • Stuff the pockets with half the goats’ cheese & some thyme leaves on each piece of chicken breast … wrap each breast with 2 slices of the bacon
  • Heat up a frying pan with half the olive oil, and brown the chicken breasts then add the vine cherry tomatoes to the pan, drizzle with balance of olive oil and place pan in the pre-heated oven and bake for 30 – 40 minutes or until the bacon is crisp and golden
  • Serve up vine tomatoes and some mangetouts or sugar snap peas

Foolproof Slow Roast Chicken

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Don’t it just look yummylicious? … look at that golden Chick 😉

I always luuurve to stuff butter beneath the skin of the chicken …no matter how I’m roasting it … it keeps the meat moist and nice

Place chicken in a oven-proof casserole …tug in the potatoes & garlic ….then pour in the wine & chicken stock

I decided to add some onions as well …. then I drizzled some melted butter all over the chicken skin ..this helps to give the chicken a nice golden colour



100g butter

1.5kg whole chicken

½ – 1 kg roasting potatoes, halved/quartered if large

2 whole heads of garlic, halved through the middle

2 or 3 onions, halved

100ml white wine

100ml chicken stock

2 stems rosemary, broken into sprigs

6 bay leaves

1 lemon, cut into wedges (optional)


  • Heat oven to 160°C … brush a large roasting pan or an ovenproof casserole with butter 
  • Loosen skin of chicken then stuff some butter underneath …melt the balance of the butter, set aside
  • Place the chicken in the casserole dish/roasting pan and arrange the potatoes, halved heads of garlic, onions (if using) around it then pour the wine & chicken stock over the chicken
  • Drizzle the melted butter all over the chicken, cover with foil … place in oven and cook for 1 hour then remove the foil, give the potatoes a shake, add the herbs and lemon wedges then continue to cook, uncovered, for a further 50 minutes
  • Turn the heat up to 200°C then cook for another 30 minutes …remove chicken & potatoes (and the onions & garlic – I do because we love the onions & garlic after it’s been roasted & absorbed all the lovely juices from the roast) from the dish, cover loosely with foil an let stand for 10 minutes
  • Carve and serve the chicken with the pan juices 

Chicken in Reisling

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There are many versions of cooking chicken in white wine but this is absolutely tasty & delicious …I would have served it up with crusty bread if not because Hubby had had a sanwhich for his lunch … bread over 2 meals in a day is a No-No!!… instead, I added some new potoatoes 😉

The naked chicken cut French style… yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks and 2 thighs.

Leeks … choppped up finely

Shallots …. finely chopped

Brown chicken in heated heavy, ovenproof pot with butter ….

Cook leeks & shallots …… until mixture is pale golden

Add chicken, skin sides up, carrots and wine and boil until liquid is reduced by half …cover then continue to braise chicken in pre-heated oven for 30 minutes

Stir in the crème fraîche, potatoes and seasoning of salt & freshly ground black pepper

This Chicken in Reisling is actually a wholesome meal-in-a-pot but as we always love our vegetables, I served up with some pan-grilled asparagus & patty pans


Ingredients :

1 whole medium chicken, backbone discarded & chicken cut French style into 8 pieces

            1 Tbsp vegetable oil

            3 Tbsp unsalted butter, divided

            4 medium leeks (white and pale green parts only), finely chopped

            2 Tbsp shallot, finely chopped

            3 medium carrots, cut in chunks diagonally

            1 cup dry white wine (preferably Riesling)

           6 – 10 new potatoes (add more if so desired)

            2 Tbsp flat-leaf parsley, finely chopped for garnish (optional)

            1/2 cup crème fraîche or heavy cream

             juice of 1 lime, to taste

salt & freshly ground pepper

Methods :

  • Preheat oven to 190°C with rack in middle
  • Pat chicken dry and sprinkle with 1 salt and freshly ground pepper
  • Heat oil with 1 tablespoon butter in a wide heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch ..then transfer to a plate
  • Pour off fat from pot … then cook leeks & shallot in remaining 2 tablespoons butter + ¼tsp salt, covered, over medium-low heat, stirring occasionally, until mixture is pale golden … 5 to 7 minutes
  • Add chicken, skin sides up ..with any juices from plate … carrots and wine …boil until liquid is reduced by half, 3 to 4 minutes. 
  • Cover pot and braise chicken in pre-heated oven until cooked through … approximately 30 minutes
  • While chicken braises, peel potatoes and boil in a pot of water with some salt … then reduce heat and simmer until potatoes are just tender, about 15 minutes
  • Drain potatoes in a colander and set aside
  • Stir crème fraîche into chicken mixture and season with salt, pepper and lemon juice, then add potatoes
  • Serve up with some crusty bread or rice or vegetables of your choice