Tuesday, August 28, 2007

Chicken Baked Rice

My hub is working overtime again today. I guess this gives me yet another opportunity to try a new dish. So what shall I cook with ingredients that were originally meant for a Chicken Cutlet Spaghetti meal? The title of this post says 'Chicken Baked Rice', so this has to be it. heh!

Notice how the chicken protrude out of the cheesy top? Try putting all the chicken slices (meant for two persons) into a single plate!

Surprisingly, the end product was pretty good and nothing like an 'experiment' to me. The rice was slightly on the saltish side (I shouldn't have stir-fried it with light soy sauce as the salt from the concentrated cream sauce will give it the necessary flavour it needs). Other than that, it was a yummy treat for me. :)

  • 1/2 cup of cooked rice
  • Mixed vegetables (carrot, corn, peas)
  • Sliced Chicken breasts
  • 1/4 cup of mushroom cream sauce
  • 1 cup of mozzarella cheese
  • 1 tsp oyster sauce
  • 1 tbsp light soy sauce
  • Few drops of sesame oil
  • dashes of pepper

1) Cook the rice
2) Marinade the chicken and set aside for 30 minutes
3) Preheat oven to 200 degree celcius

While waiting for the preheating to complete,

4) Stir fry/blanch mixed vegetables and mix well with rice
5) Place the mixture of rice and vegetables in a casserole (or in my case, plate)

6) Spread 1/2 of cream sauce over the mixture
7) Stir-fry chicken pieces
8) Add chicken pieces on top
9) Spread remaining cream sauce
10) Sprinkle Mozzarella cheese generously to cover all the ingredients in the plate.
11) Bake for 20 minutes or until the cheese turns to a beautiful brown.

Monday, August 27, 2007

Crispy Mock Meat

Vegetarian Congee

How to know I am cooking for myself only

1) I re-use utensils and bowls so that I don't need to wash additional ones later on. (My hub usually does the dish-washing)
2) I dump all the ingredients available into the pot to make it into a one-dish meal so that I can save on the effort and time on preparing different dishes
3) I am easy on the taste. Anything edible goes. :)
4) I... I don't care about the food presentation... pls see the photo below. :P

Tuesday, August 21, 2007

Bak Kut Teh

I didn't know I can cook BKT that I enjoy so much. The aroma was so strong and fragrant and the taste simply fantastic! Yums!

  • Pork Spareribs
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1 tsp sugar
Mixture A
  • 2 tsp minced garlic
  • 1 tsp preserved soya beans
Mixture B
  • 2 segments star anise
  • 1 inch piece of cinnamon bark
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp dark soya sauce
  • 1.5 litres of boiling water

1. Marinade spareribs with pepper and salt
2. Add 3 tbsp oil to hot wok
3. Fry sparerib till it turns colour and remove from pan
4. Heat 1 tbsp oil and caramelize the sugar till light brown.
5. Add Mixture A and stir fry for 30 seconds
6. Add fried spareribs and Mixture B
7. Boil for 10 minutes in a thermal pot and transfer it into the thermal container to simmer.

Braised Pork with Onions

  • Loin Pork
  • 1 Large Onion
  • 5 button mushrooms
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 cups water
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp wine
  • Salt to taste
  • 1 tsp sesame oil
  • Dash of pepper

1. Heat 2 tbsp of oil
2. Fry ginger and garlic till fragrant
3. Stir in onion
4. Add and cook pork till it changes colour
5. Add mixture and stir well
6. Transfer the dish to the thermal pot and heat for 15 minutes
7. Add seasonings before serving

Sambal Kang Kong (Ma Lai Feng Guang)

I cook this with a ready-made-sauce. Just heat the sauce and throw in the kang kong and you have a really delicious dish to go along with steamy white rice... :)

Hey, don't go yet. Hee! Although this is not home-cooked-food from scratch, but it is not as unhealthy as other ready-made sauces.

Ta-da! Allow me to introduce, Ah Hai's Shrimp Sauce! No preservatives, No colourings and no MSG! It comes with that Healthy Pyramid sign too!

Tuesday, August 14, 2007

Chye Sim (Cai Xin) Soup

I can't seem to find a decent recipe on Cai Xin Soup online. I couldn't find any either, on recipe books. I wonder why? It's such a popular soup in Tze Char stalls and a tasty one at that.

Nevertheless, I made an attempt using the 'cheater bug' method. I used an ikan bilis stock cube (that no-msg brand) as the soup base. It was not too bad, but not as flavourful as those in the Tze Char stalls.

Any better recipes to share, anyone?


  • Chye sim
  • Small corns
  • Carrot
  • Minced pork


  • 1 Ikan bilis
  • 1 tbsp cooking wine
  • 1 tsp sugar
  • salt to taste


1) Add ikan bilis cube to boiling water
2) Add all ingredients except chye sim
3) Add chye sim about 1 minute before switching off the fire
4) Add cooking wine, sugar and salt

Fried Meat Balls

This is the second time I am trying it and it still doesn't work. Anyone care to enlighten me with some recipes?

But erm... it looks pretty ok, eh? Love how the photo turned out. :D

Monday, August 06, 2007

Peanuts and Mock Ikan Bilis

The Ikan Bilis are actually fries potatos. Very crispy with a ka-zi ka-zi crunch. :D Bought it at Jurong Point vegetarian stall to go along with today's dishes. Serves as a good snack too. Anyone knows how to cook this dish? :P

Stir Fry Lettuce

Sweet and Sour Mock Chicken

Ok... I am repeating my recipes. Just want to keep it as a record for looking different. :)