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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! 🍴🍷

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 🙂

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)

Mushrooms Cappuccino with Truffle Foam

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I first tasted this Mushrooms Cappucino in one of the Mandarin Oriental Hotels I used to worked in yonks ago, fell in love with it instantly and had made it many times before, improving it each time and this time instead of frothing the soup up to create the layer of ‘cappucino foam’ atop when blending I’d added Truffle Foam because I like a thick mushroom soup and the soup will not aerate as well when you blend hence you can’t get that cappuccino foaminess when the soup is too thick  😉

This soup is at its best if made with mixed wild mushrooms or porcini mushrooms, as I always do so whenever I made it but since I don’t have the luxury of such choice here in Lagos this time around, I used a mixture of white & brown button mushrooms + Shitake mushrooms …. still extremly flavoursome …good on it’s own or served with crusty bread!

Chopped an onion and fry in heated pan with olive oil, when slightly brown, add in chopped garlic ….

Add in the mushrooms and fry for about 5 minutes …then pour in the wine, simmer until slightly reduced ….

Pour in the chicken stock and simmer for 10 minutes, covered

Blend soup with a hand blender or a food processor until smooth (& frothy) …. I like my soup with wee bits of blended mushrooms so I never sieve it through a sieve after blending

Add in the cream and bring it to a very gentle boil and the soup is ready!


An awesome soup we can never tire of … served up with some crusty loaf or french sticks ❤


Ingredients :

250 – 350g fresh mixed wild mushrooms or mushrooms of your choice

1 medium-sized onion, chopped

2 cloves garlic, chopped

¼ cup white wine, optional

800ml chicken stock (more if you prefer a lighter soup)

1 cup fresh cream

2 Tbsp Truffle Oil

1 Tbsp Olive Oil

salt & pepper, to taste


  • Clean and slice mushrooms 
  • Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
  • Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
  • Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
  • Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
  • Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
  • Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
  • Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!