Wednesday, May 19, 2010


Konnichiwa! Not long ago I “psycho” my hubby to buy me this cute lovely thing, sushi maker, and I’m sooooo going to make sushi with this ha ha. At first I thought it was easy to use but it wasn’t really that easy, it require a few techniques. So end up I did some other type of sushi instead of just the sushi rolls. I can say it was pretty easy to make the rice as I played ‘cheat’ ha ha. It was so much easier and faster. Everyone can cook delicious sushi rice! Yeah!

As this was my first time making, I actually break a few sushi rolls. :x The broken and ugly ones were eaten by me, so the much more presentable will give to my family.


- sushi rice
- 1pkt powered sushi mixture (can be bought at NTUC)
- 2 – 3pcs tau pok / bean curd puffs (cut into half)
- half cup of mirin
- 1tbsp dark soya sauce
- 2tbsp sugar
- 1 egg
- luncheon meats
- seaweed


Cook sushi rice, once cook leave it aside to cool. After cooling, pour powered sushi mixture into the rice bit by bit and stir. Add more sushi mixture till the rice is sticky.
We will make the sweet tau pok, mix sugar, mirin, dark soya sauce and some water together and bring it to boil and add in tau pok. Let the tau pok absorb the mixture till it taste slightly sweet. Drain out the water and leave it aside.
Next is the tamago, beat egg and add sugar. Pour egg into pan evenly and thinly. Fold in carefully.
Fry luncheon meat and set aside in kitchen paper.

For Inari-sushi (Stuffed Tofu Sushi) – Stuff rice into ready cook tau pok.
For egg / luncheon meat sushi – wet your hand and shape the rice before placing tamago / luncheon meat onto it.
For egg / luncheon meat roll – I’m using my sushi making set to roll the sushi.

Wednesday, May 12, 2010

Teriyaki Chicken Wrap

The first time my teriyaki was too watery so this is the improve version of teriyaki chicken wrap. Though this time my chicken has some ‘chao ta’ (burned), it was because the sauce on my chicken, it’s not really entirely burn. Ha ha. I actually been wanted to make this dish quite sometimes ago but didn’t really have the time. I was somehow inspire by my ex boss’ girlfriend when we had our company bbq at his house a few years ago. That time they use bacon to wrap hotdog. I guess now it has become pretty common, but at that point of time it was my first time.

Too bad I didn’t eat the hotdog wraps because I don’t eat hotdogs. I’m like some kind of freak that doesn’t eat a lot of things which people love to death ha ha. Food like hotdogs, cheese, crabmeat (favoured not from real crab), abalone etc… There is too many to mention. Usually anyone that eat with me will tell me “such a nice food, wasted” ha ha.

Ingredients: Serves 2 to 3

- 5 - 6 pcs chicken filet
- asparagus (Enough to wrap chicken)
- 350ml ready Teriyaki Sauce (I use the brand Hinode from NTUC)
- corn starch mix with water


Marinade chicken with teriyaki sauce for 30mins. Boil asparagus till cooked.
Wrap chicken filet with asparagus. Use toothpick to prevent chicken and asparagus from falling apart. Important don’t make the wrap too thick as it will take longer time to cook.

Prepare griller or grill pan, grill chicken wrap till cooked. Take out the toothpick. Prepare a saucepan, pour in teriyaki sauce. Bring it to boil and slowly add in corn starch, cook till mixture become thickens and pour onto grilled chicken wrap.
Serve hot with rice.

Black Pepper Pork Chop

Cooking western food is always a challenge for me, I usually had a hard time figuring out whether is the pork chop is cooked. But I love to eat western food. And in fact it wasn’t really that hard to make at all. Sometimes I really wish I could just be full time housewife ha ha so that I would have more time to explore and try out new recipe often.

Ingredients: Serves 1

- 1 / 2 pcs of pork chop
- 1 cup bake beans
- pre-ready fries (cooked in toaster / oven according to package)
- 2 – 3 pcs lettuces
- 1 carrots (slice and boil)
- 50g frozen corns (cooked in microwave / steamer according to package)
- 2 tbsp black pepper sauce
- corn starch


Marinade pork with soya sauce, pepper. Prepare grilling pan and grill pork both side for 4 to 5 min or till cooked if the pork is too thick. Put aside.
Sauces – mix corn starch with water. Boil black pepper sauce and slowly pour corn starch till the mixture is thick. Pour onto pork chop and serve with fries, beg and bake beans.

Monday, May 10, 2010

Teriyaki Chicken

Anyone likes Japanese food? I do! How I wish one day I could travel to Japan and have a real good taste of their food. I wonder will there be any different in taste between Singapore and Japan. Well, today I’m sharing another very simple yet tasty recipe Teriyaki Chicken. Looks like everyone could be chef of their own soon haha.

Ingredients: Serves 3

- 9pcs of mid joint wing
- 300g hypsizygus tessellatus or shimeji
- 4 - 5pcs of ginger
- 1pkt of instant mix teriyaki sauce (can be bought in NTUC)
- 200ml water


Use teriyaki sauce to marinade the wings and leave it for at least 30 mins.
Heat wok, fry ginger and chicken wings till half cook. Add shimeji and fry awhile more.
Add teriyaki sauce and water, stir evenly till chicken wing is cooked.

Sunday, May 9, 2010

Ginseng Chicken

Today is my 1st entry for my food blog so I shall have a short intro of myself first. I love food and enjoy cooking them. I may not be any expert in cooking or able to cook restaurant style dishes but I get the satisfaction from my family when I know they enjoy eating the food I made for them, especially I have a hubby with big appetite.

For some unknown reason, I start to develop a habit taking food photos way before I start blogging. It’s kinda fun whenever there is food being served, just before anyone could help themselves with the food I would scream “Stop!” “Take photo first” ha ha… It’s like a form of memory of what haven been cook or eaten, or maybe because I feel that I might have my own food blog one day. Hee.

I always love Chinese herbal. Probably because when I was young my grandma always cook delicious herbal soup like Ba Zhen Tang(八珍汤), Shi Quan Ta Bu Tang (十全大补汤). Those were the memory when she is around. I remember when she was still around, I’m always the one who always almost finish up her soup. Sometimes she even has to stop me from drink because my uncle that has not eaten dinner.

Though today I’m not sharing any herbal soup recipe but I’m sharing my first attempt of cooking ginseng chicken in foil. It is a simple, easy recipe and a healthy dish for whole family. Did I forget to mention it’s yummy too? Lol.

Ingredients: Serves 4

- 1 whole chicken
- 1 packet of Ginseng Fu Gui Spices (Can be bought at supermarket, I bought it at the street of Shi Ma Lu)
- 1 tbsp sweet dark soya sauce
- ½ tbsp light soya sauce
- 200ml water


Mix packet of Ginseng Fu Gui Spices with sweet dark soya sauces, light soya sauce and water. Mix well.
Apply mixture onto the whole chicken and leave it in the fridge to marinade for 1 hour.
Cut aluminum foil, big enough to wrap the whole chicken. Place the chicken into aluminum foil, put the remaining mixture and wrap it well making sure no leakage.
Prepare steamer, I’m using wok in this case. Use a rack and boil the water before covering the lid. *Important: Add water as soon as the water in the wok is lesser
Steam it for about 45min to 1hour depending on the size of the chicken.
Serve with rice.