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Dakdoritang (Korean Spicy Chicken Stew)

29 Sep

Nowadays, I like to cook Korean dishes whenever I have the time to do so. I actually have cooked this dish prior to my trip to Seoul, South Korea in May/June 2013. Dakdoritang (닭도리탕) is a chicken dish that’s cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions.

This spicy chicken stew is best served with piping hot rice and kimchi as the side dish. Trust me, this is such an easy recipe because you simply put everything in a pot and wait for it to cook. The result is succulent pieces of chicken packed with spicy and savoury flavours!


  • 1 whole chicken, cut into small pieces (excess fat removed)
  • 3 – 4 potatoes, cut into big chunks
  • 2 carrots, cut into big chunks
  • 1 large onion, cut into big chunks
  • 4 – 5 plump garlic cloves
  • 2 – 3 thinly sliced ginger pieces
  • 2 scallions, cut into 2-inch lengths
  • 2 tablespoons Korean red chili pepper flakes (gochugaru)
  • 1/2 tablespoon sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons Korean red chili pepper paste (gochujang)
  • A pinch of pepper
  • 1 tablespoon sesame seed oil
  • 1 teaspoon sesame seeds
Add 1 1/2 – 2 cups of water to a large pot along with the chicken and the sauce (except the sesame seed oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Braised Chicken in Soy Sauce

6 Oct

It has been raining in the mornings lately and I’m yearning for a good bowl of Teochew porridge with Braised Chicken in Soy Sauce and Fried Eggs with Preserved Turnip. Add youtiao to this combo and you would have the most authentic Chinese meal ever 😉

I always like to venture into the unknown during my cooking fiesta over the weekend. Imagine how delighted I was when I chanced upon the recipe of Tau Yew Bak. All I needed to do was to substitute the meat and add whatever that I could find in the fridge and VOILA! A bowl of good wholesome dish that can be whipped up within an hour 🙂


  • 450 gm chicken (cut into small pieces)
  • 4 cups water
  • 1 pulp garlic (lightly pounded with the back of a cleaver)
  • 1 tablespoon white pepper corn (smashed and cracked)
  • 1 star anise
  • 1 stick of cinnamon
  • 1 teaspoon of Chinese 5 spice powder
  • 5 hard-boiled eggs
  • 200 gm fried tofu pieces (cut into two)
  • 10 pieces Chinese mushrooms
  • 4 tablespoons soya sauce
  • 3 tablespoons sweet soy sauce
  • 1 – 2 tablespoons dark soya sauce
  • Salt to taste


Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, chicken, cracked pepper, star anise and cinnamon. Bring the chicken to boil before adding the hard-boiled eggs, fried tofu pieces, Chinese mushrooms, soya sauce, sweet soy sauce, dark soya sauce and Chinese 5 spice powder.

Lower the heat to medium and braise the chicken for 30 minutes or so until the chicken is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15 – 20 minutes. Dish out and serve hot with either steamed white rice or blanched kway teow.

Macaroni Soup

26 Sep

As you can see, I do love my PASTA! I can eat it in so many ways but having it with soup takes it to another level altogether. A great comfort food when one is feeling under the weather.

Dig in, folks 😉


  • 2 cups elbow macaroni
  • 100 – 200 gm minced beef
  • 10 medium grey prawns, deshelled and leave the tail intact
  • 5 crab sticks, sliced in 3 pieces
  • 3 celery sticks, cut into 2 inch pieces
  • 1 carrot, cut into 2 inch pieces
  • 1 big red onion
  • 3 garlic cloves
  • 1/2 inch ginger
  • 1 chicken stock cube
  • 1 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 litre water
  • Spring onion, finely chopped


Cook the macaroni according to the directions on the package, for 10 minutes. Drain well.

Blend the onion, garlic and ginger with 100 ml water. In a pot, add three tablespoons of oil and saute the blended ingredients until fragrant. Add the chicken stock and minced beef. Once the meat is cooked, add the water.

Season the broth with salt, sugar and white pepper. Add the carrot and celery and let it simmer over medium heat for about 5 – 10 minutes. Finally add the prawns and crab sticks and let it simmer for another 5 minutes. Just scoop a handful of macaroni into a bowl and pour the soup over it. Serve the bowl of Macaroni Soup with chopped spring onion.

Dry Wanton Noodle

29 May

The important ingredient for the Dry Wanton Noodle would be of course, the Sambal Ikan Bilis (Anchovy Chilli Paste). This and the sauce condiment are so crucial as this dish would never be complete without them. I’ve eaten at several places but somehow, their taste really can’t beat the one that my mom cooks 🙂

It’s either the noodles have not been blanched properly or the sauce condiment is way too salty. So, do pay close attention to every single detail of this recipe and you will be rewarded with a bowl of an extremely delicious meal!

Let’s get started yo!


Sambal Ikan Bilis:

  • 1 1/2 cups dried chilli (soaked in water for a few minutes)
  • 1/4 cup dried anchovies (the big ones; soaked in water for a few minutes)
  • 1 big onion
  • 3 garlic cloves
  • 1 ikan bilis stock cube
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • A pinch of MSG

Sauce Condiment:

  • 5 tablespoons oyster sauce
  • 4 tablespoons sesame seed oil
  • 4 tablespoons light soya sauce
  • 2 tablespoons dark soya sauce
  • A pinch of sugar


  • 1 kg fresh Chinese egg noodles
  • 1 packet chye sim, cut the stems and leaves into 2 inch
  • Honey BBQ Baked Chicken or Roasted Duck Meat (I bought the halal smoked duck breast from frozen section of NTUC), sliced thinly


For the Sambal Ikan Bilis, blend the chilli, anchovies, onion, garlic and ikan bilis stock cube with a cup of water coarsely. Heat this mixture in a saucepan until it dries up. Add the vegetable oil and season with salt and MSG. Allow it to simmer over low heat. Set aside once it is cooked.

For the Sauce Condiment, just mix everything together and heat in a small pan. Once heated, set aside.

Blanch the chye sim stems and leaves in boiling water and set aside.

You will need to boil water in two separate saucepans. Loosen the stands of the fresh Chinese egg noodles and drop one serving into the boiling water of one saucepan. Stir with chopsticks and cook for 1 – 2 minutes. Use a sieve to lift the noodles from the boiling water and plunge them in a basin of cold water (or under a cold running tap). Remove, shake out excess water and plunge into the boiling water of the other saucepan. Lift out at once, drain well and place on a plate (or bowl).

Scoop a tablespoon of the Sambal Ikan Bilis with one tablespoon of the Sauce Condiment by the side. Add the blanched vegetables and a few slices of either the chicken or duck meat. Serve this with a bowl of the Wanton Soup.

It may seem pretty tedious but you’ll be thrilled by the end product. So, GOOD LUCK folks 😉

Wanton Soup

29 May

One of the most crucial complementary dish to the Dry Wanton Noodle is of course, the Wanton Soup. Basically, this has got to be the most easiest soup ever! Just follow the wanton recipe from the Fried Wantons entry. And the rest, just follow the recipe below 😉


  • 1/3 cup dried anchovies (ikan bilis)
  • 2 inch ginger, cut into thin strips
  • 3 garlic cloves, smashed
  • 1 tablespoon sesame seed oil
  • 1 tablespoon vegetable oil
  • 1.2 litres water
  • 10 – 12 stalks spring onions (white tips only), chopped finely
  • 2 teaspoons chicken stock granules
  • Salt & MSG, to taste


Prepare the stock first by heating up the sesame seed oil and vegetable oil in a medium saucepan. Add the ginger, garlic and dried anchovies and saute them until fragrant and golden brown. Add the water and bring it to a boil. Remove the impurities that surfaces until the stock is clear. Simmer on low heat for a few minutes. Pour the stock through a sieve into another pan.

Add the chopped white tips of the spring onions into the stock, add the chicken stock granules, salt and MSG to taste and set aside.

Heat up another big saucepan with water. As soon as it boils, drop the wantons into the water. Stir gently so the wantons don’t stick together. Continue to boil until the wantons are cooked and float to the surface.

Transfer the wantons out and divide them into equal servings. Pour a ladleful of stock over each serving, top with chopped spring onions and fried shallots and serve immediately.

Mackerel Fishball Soup

1 May

As some of you would know, my mom had to undergo a day surgery recently to remove fibroids. I purposely took two days annual leave from work so that I can attend to her personally. Apart from the administrative issues and ensuring what medication she needs to complete, I knew that she wouldn’t have much of an appetite as the medications taste so vile.

I decided to cook a very simple fish soup for her, something which she can just eat with steamed white rice. Upon eating this, mom suggested a few alternatives to make it even better. So, this one is for the healthy conscious folks out there. Hope you’ll like this rendition of mine.


  • 500 gm mackerel slices (extract the meat)
  • 1 packet silken tofu, cut into 8 pieces
  • 1 medium carrot, cut into 2 inch pieces
  • 4 celery sticks, cut into 2 inch pieces
  • 1 small packet (100 gm) rice vermicelli, soaked in cold water
  • 1 big red onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 anchovy (ikan bilis) stock cube
  • 1/2 teaspoon each, salt and white pepper (for mackerel fishballs)
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 10 cups water
  • Spring onion, finely chopped
  • Coriander leaves, finely chopped
  • Fried shallots


Boil the 10 cups of water in a big pot. In the mean time, mix the extracted mackerel meat with salt and white pepper. Make fishballs out of the meat and put them in the pot of boiling water. Take them out after five minutes and put them aside.

Blend the onion, garlic and half of the ginger with 50 ml water.

In another pot, add three tablespoons of oil and saute the blended ingredients until fragrant. Smash the other half of the ginger and add that to the pot. Add the ikan bilis stock and 10 cups of water, the same one which was used to cook the fishballs.

Season the broth with salt, sugar and white pepper. Add the fishballs, carrot and celery and let it simmer over medium heat for about 5 – 10 minutes. Finally add the tofu and once cooked, switch off the fire and add the soaked rice vermicelli. Serve the bowl of mackerel fishball soup with chopped spring onion, coriander leaves and fried shallots.

You can have this with steamed white rice or even on its own. Enjoy 🙂

Prawn Noodle

17 Apr

Just as soon as I realised the wonder of prawn stock, there’s already another dish that I wanted to try. And yes, it was something that I’ve never tried before because it’s mostly served to the Chinese community. I managed to modify the ingredients and added beef stock to the broth as well.

The only thing about making the broth is that you need to be very patient while cooking this. You would need two huge pots, one for the prawns and the other for beef. But once you get the hang of things, you’ll manage quite well in the kitchen alone 🙂

Here’s the recipe for Prawn Noodle or otherwise known as Penang Hokkien Mee.



  • 25 – 30 white prawns + 15 cups of water (reduced to about 12 – 13 cups of water after hours of boiling and simmering)
  • 300 – 400 gm beef chuck tenders (or ribs) + 2 litres water with 2 teaspoons salt and 1 inch smashed ginger
  • 1/4 cup crystal rock sugar
    4 teaspoons salt
  • 3 teaspoons fish sauce

Chilli Paste:

  • 30 dried chilies (deseeded and soaked to soften)
  • 10 shallots
  • 5 garlic cloves
  • 1 teaspoon belacan
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 100 ml water
  • 6 tablespoons cooking oil


  • 1 kg yellow noodles
  • 1 packet rice vermicelli
  • Kangkong
  • Bean sprouts
  • 3 hard-boiled eggs
  • Fried shallot crisps
  • Chinese parsley and spring onions, chopped


Add 15 cups of water into a pot and bring it to bowl. Add in all the prawns and remove it after a minute of two. Remove the heads and shells and put them back into pot and allow it to simmer on low heat for about 1 hour or longer until the stock becomes cloudy.

Blend the chilli paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chilli paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the prawn topping. Add in a little chilli paste and saute the prawns until they are slightly burned. Dish up and let cool.

In another pot (or pressure cooker), add the beef slices, smashed ginger, salt and a tablespoon of the chilli paste to the water. Let the meat cook until it’s tender.

Strain both the prawn and beef stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.

Bring the stock to boil again and add in half of the chilli paste. You can add more chili paste if you like it spicier.

Add in the beef slices and followed by the rock sugar, salt and fish sauce.

To serve, place a portion of yellow noodles, rice vermicelli, kangkong and bean sprouts in a bowl. Ladle hot stock over and top with beef slices, prawns, egg quarters and sprinkle with shallot crisps, chopped parsley and spring onion.

Serve immediately with more chilli paste to taste.