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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! 🍴🍷


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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!


Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …


Similarly, I chopped about ¼ cup carrots … size of rice as well …


… and about 1 – 2 Tbsp of finely chopped onion …


…now mix ¼ cup of mayonnaise …


..with about 3 Tbsp sugar …


…then add 1/8 cup milk …


…1/8 cup buttermilk …


… + 1Tsp lemon juice …


… + a pinch of salt & pepper …


….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …


… toss in all the chopped ingredients … stir and mix well …


… Cover with a cling film and refrigerate for at least 2 hours before serving


I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘

One Pot Meal

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This is a truly wholesome one pot meal which I tweaked using my earlier post of Herbed Artichoke Chicken recipe … instead of cooking it in a slow cooker/crockpot, I did this in an oven … much tastier and chicken has better texture too as I browned it first


…and I used fresh herbs in place of the suggested dried herbs … clockwise from top … fresh thyme, fresh curly parsley, fresh basil and I used pitted black olives in place of Kalamata olives


I added a bunch of salad onions …. kept most of it whole and chopped 2 up


I used whole chicken legs … boned-in… and browned it … gets a much better texture and aroma


Lift out the browned chicken legs, discard oil and then toss in the chopped + whole onions and saute for a few seconds then throw in the rest of the ingredients and mix thoroughly .. bring to a boil


Now ‘submerge’ the browned chicken legs into the mixture and stick pot into a 210°C preheated oven for about 1.5 hours

This is the earlier post …Herbed Artichoke Chicken … a recipe I adapted from and tweaked and cooked in the oven with various ingredients changes

Mango Salad


One of my all-time favourite salad … normally made with green unripe mango so that you get the crunch or partially ripe if you prefer it to be sweeter … a perfect side/salad with grilled chicken or fish … some people may call this Mango Salsa but to me, if you term it as salsa then the Mango is chopped instead of julienned


Julienne the mango .. I normally don’t do it too fine … this mango here that I use is a tad too ripe but it still taste good  😉


All the ingredients I’d used in this salad … julienned mango, chopped mint, chopped chillies, sliced shallots, a tsp of sugar, a Tbsp of fish sauce (add more if you want it saltier) and juice from one lemon and some added lemon zest if yo so prefer 🙂

Pork Tenderloin with Balsamic Reduction


An awfully simple and easy meal that can be prepared in no time and yet tasty! I drizzled the balsamic reduction over the pork rather than around it so the dark colour doesn’t do it justice in this pic! :-p


Ingedients :

1 tablespoon olive oil

         1 tablespoon minced shallots

         1 garlic clove, minced

         1 cup balsamic vinegar

         1 1/2 teaspoons sugar, divided

         1 teaspoon chopped fresh rosemary

         1 teaspoon Dijon mustard

         Cooking spray

         1 (1-pound) pork tenderloin, cut into 12 slices

         1/2 teaspoon salt

         1/2 teaspoon freshly ground black pepper


  • Heat oil in a small saucepan over medium-high heat
  • Add shallots and garlic; sauté 2 minutes
  • Add vinegar and next 3 ingredients and cook until reduced to 1/2 cup
  • Note that different balsamic vinegar have different levels of acidity so gauge the quantity of sugar required by adding 1/2 tsp at a time and taste before you add some more suga
  • Heat a large skillet over medium-high heat
  • Coat pan with cooking spray
  • Season pork with salt and pepper
  • Place pork in pan and cook 2 minutes on each side
  • Add balsamic reduction and cook 1 minute, turning pork to coat
  • Serve up and drizzle excess balsamic reduction as desired 

Grilled Jumbo Prawns

This is an absolutely simple yet scrumptious meal ….and can be prepared in a jiffy! These 2 Jumbo Prawns weigh approximately 400g!
Simply clean, devein the prawns and with shell intact, slit it 3 quarter way down from top butterflied style …season with some freshly ground black pepper + sea salt …. grill for about 10 mins then remove from grill and drizzle melted butter with chopped garlic + chopped parsley allover …return under the grill for further 5 – 7 minutes and voila! serve up with grilled vegetables or salad of your choice 😉

2 beady eyes staring hard at Daddy’s plate willing the Grilled Jumbo Prawns to her ;-p


Treasures Stuffed Roast Chicken


I had wanted to make this dish when I was away in Indy past couple months but couldn’t get the main ingredients which is Pacific Clams and dried scallops as the latter is what would give the gravy the wholesome flavour that this dish needs!  So now that I’m back home, I hastily made it as the mere thought of wanting to make it had me craving for it so bad ;-p

Our *filled-with-goodness* Roast Chicken dinner last night … simply yum-yum-yummeh 😉

In my “jet-lagged” haste, totally slipped my mind to take pics of ingredients I used and managed to just take a pic of the can which the Pacific Clams come in!

I should have de-boned the main body of the chicken but I didn’t and merely filled the bone-in cavity with the stuffing and it still works out well ….no ‘wahala’ as the Nigerians would say 😉

Perfectly stuffed with all the treasures ….now secure the opening …I did so with some toothpicks … and blanch the chick in Condiment B

The beautiful golden Bird straight out of the oven!

The Golden Bird slit opened to reveal all the treasures …. absolutely a *filled-with-goodness* birdie that is simply scrumptious and flavoursome 😉




1 whole chicken (debone main body) 

10 dried scallops, soaked

15 cloves deep fried garlic


1 can pacific clams, drained & reserve liquid

6 dried Shitake mushrooms, soaked, drained & sliced and reserve liquid

30g white fungus, soaked

30g black fungus, soaked



2 Tbsp oyster sauce

4 tsp chicken stock granules

½ tsp sugar

½ tsp salt 

dark soya sauce, as needed


8 cups water

6 Tbsp light soya sauce

4 Tbsp Shaoxing wine

1 Tbsp red rose wine


  • Pre-heat oven to 180ºC
  • Marinade deboned chicken with some salt and Shaoxing wine
  • Mix reserved liquid from pacific clams, mushrooms & dried scallops in a pot and braise dried scallops in it until soft
  • Drain and set scallops aside and divide liquid into 2 separate portions
  • Put a portion of the liquid in a small saucepan over medium flame, mix in condiment A and ingredients B, stir to mix and bring to a boil then add enough cornflour mixed with water to thicken the gravy .. this is the stuffing for the chicken … gravy & all
  • Carefully scoop the stuffing into the cavity of the chicken
  • Seal opening with a wooden skewer, toothpicks or needle …whichever is your preference
  • Bring condiment B to a slow boil and blanch chicken, remove and drain
  • Bake chicken in a heat-proof casserole dish in the pre-heated oven for 90 minutes
  • While chicken is baking, add some condiment seasoning to the other portion of the liquid set aside earlier and thicken with some cornflour mixed with water to get a nice gravy
  • Remove chicken from oven, slit the breast of the chicken down the middle of the bird to reveal all the  stuffed ‘treasures’ and pour prepared gravy all over the bird
  • Serve up on a platter surrounded with some stir-fried spinach (latter is optional)

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

Stewed Chicken in Rose Wine Soy Sauce

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Look at the awesome colour of the chicken legs … again, this is a Chinese stew and normally would be chopped up into bite sized pieces and served up as one of the dishes around the table with rice for dinner/lunch …but here, Hubby & I had it as our main course just the way it is …a tad saltier than I like it so I know better now to use less soy sauce if we are going to dine the Western style than the Chinese style with rice … would have been perfect if it was eaten with rice to soak up the sauce!

The amount of spices used in this dish is unbelievable and it all blended so well and the taste of the sauce and chicken is simply out of this world … definitely a MUST-TRY recipe if you hadn’t made this before 😉

The spices …… top from left to right and clockwise … ‘luo han kuo’ (aka Buddha’s Fruit/Monk’s Fruit); red distilled grains; ‘dan gui’ (aka dong quai/angelica sinensis); ‘gan chao’ (Chinese liquorice roots); cinnamon, ‘chao guo’; cloves; star anise; dried tangerine peel (in the center)



I whole chicken (I used 6 whole chicken legs instead)

4 Tbsp Chinese rose wine

1 Tbsp red distilled grains

1000 – 1500ml water

500 – 1000ml light soy sauce


5 slices “gan chao” (Chinese liquorice)

1pc dried tangerine peel

5 start anise

½ “luo han guo”

1 “chao guo”

10 cloves

1″ cinnamon stick

3 slices “dang gui”


200ml light soy sauce

200g rock sugar


  • Blanch chicken in boiling water, drain well and set aside
  • Boil seasoning in a pot until sugar is completely dissolved or until the soy sauce is slightly thickened, remove from heat and set aside
  • To make the stewing stock, boil the water and light soy sauce in a deep pot until boiling … add in all the spices and red distilled grains and continue to boil for 5 minutes …blend in the thickened seasoning and rose wine and bring stock back to the boil
  • Place the chicken in the the stock ….bring to the boil and then continue to stew, covered, over a low heat for 10 minutes
  • Remove from heat, leave the chicken to soak in the stock for further 20 minutes or until the flavour has been absorbed and the chicken is cooked through
  • Dish up and drained … chop into bit-sized pieces and serve hot with rice

Grilled/BBQ Whole Rack of Lamb Loin Chops

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Tender rack of lamb on the grill makes a perfect Sunday Roast Dinner …Hubby grilled this New Zealand whole rack of lamb loin chops atop the BBQ grill and he did such a great job with it … I couldn’t have done any better!!

Succulent & tender … puurrrrfect doneness!!!