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Showing posts from 2021

Spicy Turmeric Chicken ~ 小辣姜黄鸡

  This is an easy recipe with chicken marinated with  turmeric powder and some curry powder to give it a slightly spicy taste.  The addition of lemon grass and curry leaves lends a nice aroma to the dish and this can be ready to serve at the dining table in a relatively short time. Spicy Turmeric Chicken    ~   小辣姜黄鸡 Ingredients 2 whole chicken leg about 500 gm,cut into bite size 3 tsp curry powder (divided) 1/2 tsp turmeric powder 6 shallots, sliced 2 lemon grass, sliced 1 tsp salt to marinate the chicken Bit of sugar to enhance the taste Curry leaves Method Marinate the chicken with salt, 2 tsp curry powder and turmeric powder for a few hours or preferably overnight. Saute the sliced shallots with the curry leaves and lemon grass. Add in 1 tsp curry powder, toss in the chicken, add in some water and cook till chicken is tender and cooked through. Cook till semi-dry, add  bit of sugar to fine tune the taste. Dish out and serve.

Two-Tone Huat Kueh ~ 二种颜色发糕

  Happy New Year.  Hope 2021 will be a better year and will bring much cheer and joy to everyone and may the Covid 19 slowly fade away and life can resume normalcy. After successfully making the Steamed Cocoa Huat Kueh aka Fatt Koh  I went on to try making another type of Huat Kueh, this time to mix with another flavour and I opt for Pandan. Again I was delighted when the top of the kueh split into sections and 'smiled' at me. This is the result that I had wanted to achieve.  The kueh is soft, moist and crumbly and you can just steam them again if you have any leftovers. Two-Tone Huat Kueh ~  二种颜色发糕  Ingredients 250 gm plain flour 1/2 tsp salt 2 tsp baking powder 130 gm sugar 1 'L' egg 150 ml milk 100 ml cooking oil 1/8 tsp pandan paste Method Sieve and mix all the dry ingredients in a mixing bowl. Line the tart pans with paper cup liners. Using a handmixer whisk egg with sugar till creamy, add milk and continue to whisk. Gradually add in flour mixture alternating with