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Dubu Salad (Korean Tofu Salad)

29 Sep

The family especially love the Korean Cold Tofu whenever we dined at Seoul Garden Hotpot, IMM. But this home made rendition which I chanced upon at my favourite Korean food blog, got me curious and I decided to give this a shot. The most common way that Koreans eat tofu is to boil or pan-fry the tofu and serve with a soy dipping sauce, called yangnyumjang.

In this particular recipe, I simply drizzled the sauce over the boiled tofu and added my favourite butterhead lettuce. You can actually use any type of salad mix, up to your preference.



  • 1 package soft or silken firm tofu
  • Butterhead lettuce or salad mix, up to your preference

Sauce (Yangnyumjang)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon red pepper flakes (gochugaru)
  • 1/2 teaspoon chopped garlic
  • 2 scallions chopped


Mix all the sauce ingredients in a small bowl. Wash the butterhead lettuce (or salad mix) and drain. In a medium size pot, bring about 4 cups of water to a boil and add the tofu. Cover and boil for 5 minutes over medium heat.

Carefully transfer the tofu to a colander to drain and cool. Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices. Arrange the butterhead lettuce (or salad mix) and tofu slices on a plate. Drizzle the sauce over the dish when ready to serve.


Egg & Tomato Salad

14 Aug

This is a very simple salad accompaniment to Roti Jala and Chicken Curry. And mom is the one who taught me how to make the very simple Chilli & Tomato sauce to go along with this salad. Let’s get started yo!


  • 1 Baby head lettuce, cut into chunky pieces
  • 2 tomatoes, sliced moderately
  • 2 hard boiled eggs, sliced moderately
  • 5 tablespoons chilli sauce
  • 5 tablespoons tomato sauce


Mix the chilli sauce and tomato sauce together. Set that aside.

In a large salad bowl, arrange the chunky baby head lettuce. Followed by the tomatoes and egg slices.

Finally, pour the chilli and tomato sauce mixture on top of the salad. Voila! Simple right?

Now that’s done, let’s eat 😉

Honey BBQ Baked Chicken Pita

2 Aug

Hello darlings!

Ramadhan Mubarak!

May the holy month of the revelation of Qur’an usher upon you peace, happiness and prosperity. Ameen.

I know it sure has been a very long time since I last updated my food blog. Truth be told, I have been busy taking orders for Dessert By Quintessa and the lack of a proper kitchen for me to be mulling over my cookbooks.

Now that the new and modern kitchen is finally ready (photos to be shared soon!), I can finally make myself busy in the kitchen on my mother’s off day. I’ve been pondering for weeks on the best dishes to be served for our pre-dawn meals during this fasting month.

I actually stocked up on quite a number of canned foods which I can easily mix with fresh ingredients to prepare a nice meal for the family. So, first up — Honey BBQ Baked Chicken Pita (or Wrap). You can either bake a whole chicken or buy those cooked ones ($5.95 per chicken) at NTUC or Giant.


  • One whole Honey BBQ Baked Chicken
  • 1 1/2 Baby head lettuce, cut into chunky pieces
  • Kraft Miracle Whip (enough to coat the lettuce)
  • 5 loaves pita bread, halved
  • 2 yellow onions, sliced thinly
  • 16 – 20 baby tomatoes, halved
  • 2 – 3 tablespoons olive oil
  • Ground black pepper, to taste


In a medium bowl, coat the lettuce with the desired amount of Kraft Miracle Whip. Pour the olive oil in a frying pan and saute the onions with ground black pepper. Stir occasionally for about 5 minutes.

In another bowl, shred the chicken into thin slices and set aside.

Honey BBQ Baked Chicken Wrap

Heat the pita loaves (or wraps) in an oven at 180 degrees Celsius for about 4 minutes. I used the Mission Wrap and Quix Pita which are readily available at NTUC.

Stuff the pita with the lettuce, followed by the onions, chicken pieces and tomatoes. Feel free to add mayonnaise and chilli sauce before digging in.

Enjoy folks 😉

Vietnamese Fresh Spring Rolls

22 May

We chanced upon The Orange Lantern at Ion Orchard on two separate occasions and we dare say, it serves the best Vietnamese cuisine ever!

We had their Rice Paper Rolls with Chicken and Prawns, Vietnamese Imperial Rolls, Chicken Wrap, Special Beef Noodle Soup and Grilled Chicken Chop with Rice. And I must say, it’s super duper delicious! And this of course, intrigued me to do some research and make my very own Vietnamese appetizer 🙂

I decided to make some grilled chicken as it’d be more filling as compared to prawns. And this was such a nice complement to the Stewed Beef Noodle Soup which I cooked during the weekend. And here’s the recipe, just for you.


Grilled Chicken:

  • 2 chicken thigh meat, sliced thinly
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Hoisin Peanut Dipping Sauce:

  • 3 tablespoons hoisin sauce
  • 1 teaspoon smooth peanut butter

Spring Roll Assembly:

  • About 5 rice paper wrappers
  • 2 small packets (100 gm each) rice vermicelli
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped coriander leaves
  • 5 Lollo Bionda lettuce leaves, chopped


In a bowl, combine all ingredients for the grilled chicken. Let marinade for about 20 minutes. Grill the chicken for about 2 – 3 minutes or until desired texture.

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 3 – 5 seconds to soften. Lay wrapper flat. In a row across the centre, place the lettuce, a handful of vermicelli, mixed herbs and chicken, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the hoisin sauce and peanut butter. Serve the rolled spring rolls with the hoisin peanut dipping sauce.

Chicken Schnitzel with Grilled Eggplant and Tomato Salad

18 May

I would watch Star World every morning while I get dressed for work. In between shows, they would show snippets of Junior MasterChef Australia. And bless these kids for being able to cook so darn well 🙂

They were showing a particular episode whereby Chef Gary Mehigan was demonstrating how to cook Chicken Schnitzel with Grilled Eggplant and Heirloom Tomato Salad. It looked so scrumptious and honestly, so easy to cook! I just had to try out this recipe.

I cooked it over the weekend for the family and my two lovely girlfriends when they dropped by for a visit. I can foresee that I’ll be serving more of these to come. Perhaps during this year’s festive season. What say you?

Here’s my tweaked version, just for you 😉


  • 200 gm crustless sourdough bread, diced (or any other toasted bread slices)
  • 50 gm parmesan cheese
  • 2 tablespoons coriander leaves
  • 1 tablespoon mixed herbs
  • Pinch of salt and pepper
  • 2 chicken breast fillets
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup plain flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter


  • 2 Lebanese eggplants
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 200 gm cherry tomatoes
  • 1/2 bunch basil leaves
  • 1/4 bunch coriander leaves
  • 1 packet of buffalo mozzarella cheese in brine


Process sourdough and parmesan in a food processor until fine crumbs. Add coriander leaves and mixed herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.

Cut the chicken breast horizontally into thin steaks. Place in between two sheets of cling film and lightly pound with the flat side of meat mallet to flatten.

Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.

For the salad, thinly slice eggplant lengthways. Season with a drizzle of olive oil, salt and pepper. Heat olive oil in a grill pan over high heat. Cook eggplant, in batches, for 4-5 minutes each side or until tender and golden. When cooked, place on a paper towel-lined baking tray.

Place tomatoes in a bowl and dress with extra virgin olive oil, lemon juice, salt, pepper, basil, coriander and torn mozzarella. Set to one side.

Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray with eggplants.

Add eggplant to tomato salad and toss to combine. Place chicken on serving plates and serve with eggplant, tomato and mozzarella salad.

Salad on the side with Grilled Portobello Mushrooms

17 Apr

I’m always eager to try out new salad recipes and upon reading Nigella Kitchen, I found a relatively easy recipe under What’s For Supper? I just added another element to it for a slight twist. And surprisingly, it worked quite well.

I honestly love the grilled portobello mushrooms and I can envision using these in a meatless sandwich. Perhaps, this is a great excuse for future experiments yo!

Salad on the side


  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons apple cider vinegar
  • salt, pepper and sugar, to taste
  • 8 cherry tomatoes, sliced into two
  • 1 butterhead lettuce
  • 1/2 cup shaved parmesan (optional)


Whisk together the oil and vinegar in a bowl and season with salt, pepper and sugar. Then add the tomato slices. When you are ready to eat, add the lettuce and parmesan and toss to mix.

Grilled Portobello Mushrooms


  • 8 portobello mushrooms
  • 1/4 cup canola oil
  • 1/4 chopped yellow onion
  • 4 garlic cloves, minced
  • 3 tablespoons balsamic vinegar


Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

Chicken, Bacon and Avocado Salad

29 Mar

We have all fallen in love with the Orange Chicken Salad and now, it’s time to venture out and try something new. I remembered browsing through Nigella Kitchen and this recipe is quite easy to follow through. The combination of succulent chicken, soft clay of the avocado, the crunch of the lettuce and the salty shards of bacon make for addictive eating.

You can actually serve this with a baguette or a pile of soft wraps. But I chose this as an accompaniment to my pasta 😉


  • 1 teaspoon extra virgin olive oil
  • 4 slices smoked turkey bacon
  • 2 baby head lettuce (1/2 iceberg lettuce), torn into bite-sized pieces
  • 2 chicken thigh meat, cut into 1 or 2 cm slices (marinade with 1 minced garlic clove, 1/3 teaspoon salt, 1/3 teaspoon white pepper and mixed herbs)
  • 2 avocados
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Ground black pepper, to taste
  • 1 tablespoon dill leaf tips


Heat the oil in a frying pan and fry the bacon until crisp. Remove to a piece of paper towel and then, saute the chicken pieces for about 5 – 10 minutes. But don’t wash out the pan.

Put the lettuce into a large salad bowl and add the chicken pieces. Halve the avocados, removing the pits and scoop out spoonfuls of the pale green flesh onto the lettuce and chicken.

Add the mustard to the oily bacon juices in the pan, whisking to combine. Then whisk in the vinegar, pepper to taste, pour over the salad and swiftly and deftly toss to mix. Break the bacon up into pieces, crumbling most of it into the salad, and toss again.

Finally, sprinkle with the remaining bacon and the dill leaf tips.