Crispy Korean baked chicken

The hubs and I love Korean fried chicken so much and we missed having it that each time we traveled to other states of USA we will definitely look for it in the Korean restaurants. He has been persuading me to make it at home for the longest time but I was not inclined to do it as I don’t like frying and the aftermath of a greasy kitchen. However, I recently discovered a healthy and yet clean method of making this dish. Finally, I have it a go on the last day of the lunar Chinese New Year . Verdict : the hubs said it passed with flying colors. So here it is my very own version of Korean fried chicken.



1 pound chicken drumlets and wings

3 tablespoons rice flour

Dash of white pepper

1 tablespoon of sesame oil

1 tablespoon canola oil

For the sauce

1 tablespoon sesame seeds

1/2 cup corn syrup

1 tablespoon vinegar

1 tablespoon Gochujang paste (Korean hot pepper paste )

2 tablespoons honey

2 tablespoons hot water


  1. Mix chicken with sesame oil and pepper . Set aside for 15 mins.
  2. Pour rice flour in a bowl.
  3. Dip chicken one by one in  the bowl of rice flour ensuring it is coating all over.
  4. Bake chicken in preheated oven at 420F for 45 mins or until chicken skin turns brown and crispy.
  5. To make the sticky sauce:
    1. Heat a large non-stick skillet over  medium heat. Add 2 tablespoons canola oil.
    2. Add corn syrup, vinegar, and gochuchang paste. Stir with a wooden spoon and let it bubble for a few minutes.
    3. Add hot water and let it boil for few minutes.
    4. Add the honey and continue stirring. Remove from the heat. Set aside.

6.Add the hot chicken and mix well to coat.

7. Dish chicken out to platter and sprinkle sesame seeds . Enjoy!


Hungarian Goulash

I know I know that I have neglected writing here . I guess ever since baby J came along my world has just been all about him . However, now that he is older ( he is already 1.5 years old…where did time go? , I am going to be more active to write =)   …Goal for 2017? hehe As a matter of fact,  I have been enjoying cooking and baking along side with Baby J just that I have been so lazy to update here but things will change from now….

Today, I am going to share with you all one of the first recipes I tried using my newest kitchen toy ” the dutch oven” sometime back in October 2016 . This is one dish that is warming and meaty just great for the cold weather. In fact, this recipe was discovered by my hubs while he was reading the wall street journal. how cool is that right ? Well I have adapted it to suit our taste and here is the recipe :

Active time 40 mins Total time : 2.5 hours Serves 4 -5


2.5 pounds of stew beef , cut into 1.5 inch cubes

A dash of ground black pepper

A dash of sea salt

2 tablespoons canola oil

1 large onion cut into thin half moons

2.5 cups beef stock ( I use swanson beef stock)

2 medium carrots , peeled and cut diagonally into 1.5 inch pieces

3 cups tomato puree

1/4 cup sweet paprika

1 large russet potato , peeled and sliced 1/4 inch thick rounds

1 tablespoon of all purpose flour

Steps :

1.Preheat oven to 300 degrees F. In a large bowl, toss beef with salt and pepper and set aside for about 30 mins.

2.Heat oil in a large , dutch over over medium heat until oil begins to ripple but not smoke. Add beef and its residual liquid to pot in batches , browning well on all sides and transfer to a clean bowl as you go. Set beef aside.

3.Add onions to pot , stirring to coat with fat.Cook until translucent for about 5 mins. Pour in half of the beef stock  and stir to prevent bottom from sticking.Add carrots to pot stir well then fold in beef and its juices.Add tomato puree , remaining beef stock and paprika to pot , mix well.

4.Increase heat to bring to a boil for about 10 minutes. Reduce heat and bring liquid to a simmer. Add potatoes and a tablespoon of all purpose floor to pot stir well , cover and place in oven. Stir every half hour until gravy is dense enough to coat the back of a spoon ( 1.5 hours). If goulash is too thick , add additional beef stock or water by the quarter cup , stirring well.

5.Remove goulash from oven,set lid askew and let rest 10 minutes. Serve goulash in bowls with cooked rice .I chose to serve it with wholemeal bread.

Cantonese Braised Beef Brisket Noodles

Often I wonder what should I cook for lunch for the hubs and myself. Thanks to my cravings today we have here ” Cantonese Braised Beef Brisket noodles “. I missed this dish because my family and I enjoy eating this dish and we like to order this dish when we go to cha ceng teng. This is my first time trying to make this dish and I was quite happy with the result.
Serves 3-4
250g beef brisket, trim fat and cut into chucks,
250g tendons (optional)
250g daikon/white radish, peeled and cut into big cubes (optional)
Some chicken stock and water that is enough to immerse all the ingredients
50g ginger, cut into thick slices
1/4 large shallot, finely minced
5 cloves of garlic, finely minced
1 cinnamon stick
2 star anise
A Pinch of white pepper
2 Tablespoons of hoi sin sauce (Lee Kum Kee)
2 pieces of red fermented bean curd
1 teaspoon of five-spice powder
2 teaspoons of  brown sugar
50 ml hua tiao wine
1 tablespoon of dark soy sauce
1)Bring a pot of water to boil. Add the chunks of beef brisket and tendons. Bring to boil for 5 minutes to remove scums. Rinse with water and set in the pressure cooker (or a stove pot).
2)Stir fry minced shallots, garlic and ginger slices and the spices until fragrant. Add all the condiments and stir fry for a minute or two.Pour in some chicken stock to let it simmer for a few minutes.
3)Transfer the sauce mix to the brisket.
4) Add the water until it fully covers the ingredients. As I used the pressure cooker to cook it, I cooked it for 45 mins. However, if you are using a stove pot cook for 2 hours. Optional step: add daikon cubes, and continue to simmer until brisket is fork tender (another 2 hours).
5)When you are ready to eat, you may serve it immediately with steamed rice or yellow wanton noodles. My preference is to serve with noodles since we love noodles.
Enjoy =)

Sweet and spicy prawns

It has been awhile since I last posted here.I am still getting into the habit of blogging!  Well I have been trying out and creating new recipes and I am so excited to share with all of you. My featured dish for today is Sweet and spicy prawns”. The sauce is really easy to make and it is so tasty that you will wana lick it off your fingers!

Ingredients :

  • 30 large prawns (With heads & shells on)
  • Sprinkle salt and some sesame oil to marinate the prawns lightly
  • Extra virgin olive oil for pan frying the prawns
  • 5 cloves of minced garlic ( I like lots of garlic in my food)
  • 2 slices of ginger which are sliced thinly
  • 5-6 dried chilli cut into small pieces (You may add more if you prefer it more spicy)

Seasonings for the sauce ( Can be prepared ahead of time) :

  • 1/2 cup of heinz tomato ketchup
  • 1 tbsp of sugar (or to taste)
  • 1 tbsp soy sauce (or to taste)
  • 1 tbsp white vinegar (or to taste)
  • 1 tbsp of black pepper ( or to taste)

Steps to making it : 

1) Marinate prawns with a little bit of sesame oil and salt for 20 mins.

2) Pan fry prawns until the shells turn orange but do not overcook it since we will have to stir fry the prawns in sauce later on.Dish out the prawns and set aside.

3) Heat up the same pan in medium heat with some olive oil. Saute garlic, dried chilli and ginger until fragrant.

4) Next, pour in the prepared sauce, add a little water and bring to a boil.

5)Finally, add in the previously fried prawns and stir around well to coat the prawns evenly with sauce.At this point, you may taste the sauce and add extra seasonings to give the right taste.

6)Serve hot.

sweet and spicy prawns

Let’s march in with a power breakie!


So here goes my first post of my blog!  The month of March marks the start of an exciting month for me.I decided what not better to start off by blogging about breakfast , the most important meal of the day. On this cold Monday morning, I managed to crawl out of bed at 7 am to make breakfast for the hubs as promised. Well I don’t do it every day as its just too early for me :p .Breakfast menu was french toast with honey, blueberries and strawberries with a hot cuppa of Milo for energy booster.French toast is an old time childhood breakfast that my mum used to make for my brothers and me while growing up.Have not had it in a long time. Eating it does bring back fond memories. Making french toast is fuss free and easy way to use up bread that is almost expiring using just 2 eggs and a dash of sugar , dip the bread in the egg mixture and pan fry the bread for a few mins….ta da its ready to serve to eat!