Breakfast And Lunch – Thursday, 19 November 2015

Breakkie today – organic quick oats with mango yoghurt, topped with pistachio nuts, toasted whole almonds, toasted strip almonds and a few shakes of Japanese flavored seaweed. Love this savory yoghurt!  It’s low in carb and high in calcium and fiber.


Lunch was some modification of last night’s extra portion of dinner that I cooked:
1. Coca Cola chicken
2. Baked spaghetti / lasagna – just add 4 slices of cheese on top of the ribbon pasta and sauce and bake for 15 minutes at 160 degree Celsius and voila, a new dish is whipped out!

The baked ribbon pasta with minced beef + Portobello mushrooms + celery + fresh rosemary + onions + garlic bolognese tasted like lasagna and it’s a much simplified and fuss-free version of lasagna.

Directions for simple baked spaghetti / lasagna:

  1. Grease a baking pan. I used a cake pan with aluminum foil. I drizzled avocado oil on the aluminum foil.
  2. Place a layer of ribbon pasta at the base of the foiled pan.
  3. Add a layer of bolognese sauce.
  4. Add another layer of ribbon pasta.
  5. Add slices of cheese on top.
  6. Bake at 160C for 15 minutes

While spaghetti is being baked in the oven, place overnight Coke chicken into the oven to reheat.


Coca Cola Chicken (cooked using non-stick wok)

Ingredients for Coke Chicken:

  1. 1 can Coke
  2. 2 tablespoons tomato sauce
  3. 1 ripe tomato
  4. Minced garlic
  5. Cracked black pepper
  6. Salt – optional. I did not use any salt

Directions (adapted from regular one / two ingredients Coca Cola Chicken recipes found on the internet)

  1. Brown garlic until fragrant
  2. Brown chicken for 15 minutes
  3. Add tomato and tomato sauce and stir fry for another 5 minutes
  4. Pour 1 can of Coke and let simmer for another 15 minutes (with lid closed)
  5. Dish out and serve

Verdict: there is absolutely NO taste of Coke in the chicken dish. Thus, many people who had tried cooking it commented that this 1-ingredient Coke chicken dish has no taste of Coke. It is only sweet.  Some creative people added tomato sauce but I’m more innovative and added fresh tomatoes, cracked black pepper and garlic 😀  The girls liked this dish as it’s sweet and tomatoey.


Lunch And Dinner – 12 November 2015

With some leftover vermicelli and curly carrot wheat noodles from the previous night (I made pork noodles for dinner), I recycled the noodles into a plate of delish stir-fried vermicelli  for lunch with lots of shredded carrots, eggs, minced pork and scallions.  The  girls loved it.

Dinner menu:

Grilled pomfret fish marinated with turmeric powder, black pepper and Kikkoman preservative-free Teriyaki sauce.

Steamed pomfret fish with premium abalone sauce, pepper and scallions. No oil and soy sauce added. The sauce is flavorful enough.

Braised organic bitter gourd with tau cheong, minced meat and organic tomatoes. I just discovered that the natural sweetness from the tomatoes added so much sweetness and flavor to the dish and helped in masking the bitterness from the bitter gourd. The girls ate it without much fuss, albeit I did coax them to eat 😀

I also sauteed a lai park veggie with garlic and onions specially for the fussy ones who don’t quite fancy bitter gourd but no picture was taken.

And TGIF and the weekend is here, which means that my kitchen will be closed, yipee! 😀


Garden Theme Tuna Fried Rice

When I run out of ideas on what to put on the dining table, fried rice it is for the kids!

This time, I cooked tuna fried rice.

Ingredients used:

1) 1 can of tuna in water
2) Loads of chopped garlic and chopped onions. These 2 ingredients add a LOT of flavor to the fried rice. You need not necessarily have to add in meat to make your fried rice tasty if you saute lots of garlic and onions with the rice.
3) Julienned carrot
4) Sweet corn kernel
5) Scallions
6) Soy sauce
7) Pepper
8) Sesame seed oil
9) 5 eggs (my girls like their fried rice with lotsa eggs)

Side dishes — blanched organic lai park veggie with fried garlic oil

Decor — moke yue (wood fungus) and dried golden needle mushrooms from leftover steamed chicken with wood fungus and mushrooms, cherry tomatoes, baked cashew nuts, USA black grapes and a few shakes of Japanese seaweed seasoning.

This is an easy peasy one-pot dish and there was even enough to last us for another meal 😀


Crustless Spinach Quiche & Grilled Portobello Mushrooms

Spinach quiche is an absolutely healthy dish that’s low in carb, high in protein, high in fiber and rich in iron. Last week, I googled for recipes for a crustless spinach quiche and found one that’s really easy to prepare.

For a first timer, I gotta say that I did pretty well! :)

Ingredients for spinach quiche:
1) Spinach – I used organic baby spinach
2) 5 eggs
3) Oil – I used avocado oil
4) Salt
5) Pepper
6) Cheese – I used square cheese as that’s the only cheese I could find in the fridge 😀
7) Butter – to grease the pan
8) Chopped onions

Directions for quiche:
1) Peheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. I used butter to grease the pan.  I used a glass pyrex pan.

2) Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3) Cut up the spinach with a pair of scissors

3) In a large bowl, combine eggs, cheese, salt and pepper.

4) Pour egg mixture and spinach mixture into prepared pie pan and stir to blend.

5) Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I also grilled some juicy portobello mushrooms to go with the quiche.

Directions for grilled portobello mushrooms:
1) Wash mushrooms and drain well
2) In a bowl, add salt, coarse pepper, chopped garlic and olive / avocado oil. Mix well and let to rest for an hour in the fridge.
3) Lay mushrooms on aluminum foil on an oven tray and grill for 15-20 minutes at 170C

Spinach quiche with grilled portobello mushrooms, spinach, USA black grapes and leftover (from previous night dinner) pan-fried chicken fillet with sweet corn kernels.


Simple & Wholesome Home-cooked Dishes

My no-frills, easy-and-quick-to-dish out and wholesome home-cooked dishes for the 3 royal highness over the past few days 😀

Pan-fried chicken fillet marinated with ground coriander, thyme, coarse black pepper,  minced garlic and palm sugar.


Sauteed organic cabbage with minced meat…

Steamed free-range chicken eggs with minced meat…

Pan-fried tempeh…

Radish + carrot + Sakura chicken breast and ribs + organic cabbage + goji berries + organic red dates soup. I love vegetable soups. I can survive just on them and ditch those meats.

Pan-fried fish marinated with turmeric and black pepper with drizzle of organic soy sauce and fried garlic.

Cass doing homework and having dinner…

So whatcha think? Pass as a cook? For someone who dreads cooking and has to cook because she has no choice,  not bad eh? Give me a like on Facebook, will you? Thank you dearies :)

Happy weekend peeps! :)


Delish And Easy Rice Cooker Chicken Rice

This was what I dished up for lunch at the eleventh hour last Friday just before we rushed Cass to the hospital.

Rice cooker chicken rice – this is seriously easy and fast to cook and anyone can cook this. And it tastes seriously delish!!

I had no intention to cook lunch on that fateful Friday. I wanted to take-away some soup noodles for the girls’ lunch. But when Cass could not even walk due to flank and abdomen pain caused by the UTI, I panicked and decided to rush her to the hospital. But Alycia and Sherilyn were not back from school yet and I had no time to buy lunch for them.  So I quickly cut some slits on the half defrosted chicken drumsticks and did a quick marinate for the chicken with soy sauce, sesame seed oil and pepper.

After an hour of marinating the chicken, I cooked the rice.  Ideally, the chicken should be marinated for at least half a day so that the sauces seep into the meat and bone of the chicken.

Seasoning for the rice compose of:

Abalone sauce (MIL bought it from Hong Kong). You can use oyster sauce too.
Sesame seed oil
Soy sauce
Some sliced ginger (you can omit this if your kids don’t like ginger)
Fried garlic oil / onion oil
And pour in remaining marinate sauce from chicken into the rice cooker

Remember to add in about 1/2 cup extra water when cooking the rice. Let’s say you normally put 2 cups of water to your rice, now you put 2 1/2 cups of water.

Press ‘cook rice’ function and less than an hour later….

…everyone had fast-food chicken rice that’s much more healthier and yummier than stall bought ones.


When Alycia and Sherilyn got back from school, I told them that I had cooked chicken rice for them. I also sliced some cucumbers for them, in the fridge.  We then left for the hospital with Alycia and Sherilyn holding the fort at home.

I highly recommend cooking this one-pot dish on your super busy days.  It won’t take you more than 10 minutes of prep time. The chicken can be pre-marinated and frozen on your free days. You can use drumsticks or thighs.

Happy trying and I am sure you and your family will love it!


Girls’ Lunch (Tuesday, 27 October 2015)

I was really tied up with work the whole of yesterday. When the girls got home from school, lunch was still not ready!

Thankfully Miss Drama Queen offered to help me blanch the soba and udon, bless her!! :)

I then popped the grilled sesame chicken that I cooked the night before into the microwave oven and minutes later, we had a yummy Japanese lunch :)

Cha soba and udon with Japanese soy sauce, sesame seed oil, toasted sesame seeds, scallions, seaweed and grilled sesame boneless chicken thigh. So delish and wholesome! :)


Dinner On Another Dazy, Hazy Day

Our girls went back to school yesterday (Friday) after 4 days of lazy haze holiday.

But what do we know? The haze was really terrible yesterday when school was reopened. The acrid smell of the smog was horrendous and I was choking inside the house. I felt like I could not breathe. My nose and throat were darn itchy and I had to down extra packets of Izumio hydrogen water and gargle my throat with salt water throughout the day. And how can someone say that we will not put pressure on Ind*n to deal with the haze issue! Maybe his house has 50 units of air purifier and another 20 units inside his office. And he can afford each of his meal in an air-conditioned place. His kids are probably at home having online lessons offered by the international school. Abuden?

Chill… yeah we’ve got to chill in this depressing weather and climate. I’ve been chilling with lots of Izumio hydrogen water, cool cucumbers, coconut water and vegetable soups.

Yesterday being a Friday was fridge-clearing day as our kitchen is closed during the weekends.

I made a ‘chaplang’ vegetable soup consisting of sauteed anchovies with garlic and threw in whatever I could find in the fridge vegetable drawer – organic spinach, carrots, celery and sweet corn. And it was so yummy and sweet. The girls loved my chaplang vegetable soup :)  I can live with just vegetable soups, I kid you not. I am planning to ditch the meat and go vegan one day.

I had initially planned to make prawn noodles but had a change of mind as I wanted to get rid of the cooked rice that’d been sitting in the freezer for weeks.   So I made a fried rice with big prawns, fresh button mushrooms, sweet corn kernels, carrots, celery, four eggs and lots and lots of Bombay onions, garlic and scallions.  These are my natural super food flavor enhancers which I love to add to my dishes.

The bean sprouts were also meant for the prawn noodles but I lightly sauteed them with lots of garlic and a dash of soy sauce.


Happy weekend peeps!  Tomorrow the girls and I are off to a free half-day motivational workshop. Will update with pictures tomorrow :)


Dinner At Home (19 October 2015)

Remember I mentioned in my blog post on Monday that my part-time helper gave me a last minute no turn-up notice?  Well despite her absence, I went ahead to dish up a simple yet wholesome and delish dinner.  I have told her (and other part-time helpers) umpteen times to inform me before 12 noon should she not come, but these people just never get it. It’s easier to complete all the house chores if I start early in the morning and spread the chores out, where I can work leisurely.  When I get eleventh hour no turn-up notice , I have to cramp all the chores plus cooking and cleaning up after cooking and dinner within a 2-3 hour window period, which causes me undue stress.

Anyways, this is one department that I have to improve on – to learn to be easy-going and relaxed even without the help of reliable part-time helpers.  It takes time. I had over 10 years of live-in helpers to pamper me. I guess it will take 10 years for me to get used to living without them?  It’s been 4 years since our last helper left.  So I have another 6 years to go! :(

We had ABC soup (with lots of chopped carrots, celery, big onions, plump tomatoes, chicken bones, pepper and chicken drumsticks), broccoli and sauteed fresh button mushrooms with minced meat and tau cheong (fermented soy bean paste).


Cass cut up all her broccoli and dishes and mixed them with rice and soup and commented that her ‘baby porridge’ was very, very yummy!  Broccoli and spinach are the only 2 green veggies that Cass really likes and she can even chomp down a whole plate of these greens herself.  Thus, you’ll see that we have broccoli almost every day 😀


Easy Mac And Cheese With Shredded Roast Chicken

Ms Drama Queen had a craving for mac n cheese last week.  I told her that if she wanted me to cook mac n cheese, she had to help me out in the preparation.  Fair deal, agree?

She couldn’t be happier. This means a breather from school books and revision for exam. This rascal takes every opportunity to avoid doing revision! *roll eyes*


Our mac n cheese using Hello Kitty pasta, shredded roast chicken breast meat (left over), skim fresh milk and a block of parmesan cheese.

Cass and her drama queen 2-che helping to grate the block of hard parmesan cheese.  They pre-prepared the grated cheese a few days before I cooked the mac n cheese.


Check out the drama queen – pretending to be camera shy, peleasssse HA HA!

Cooking is the BEST way to bond with your kids and for your kids to bond with their siblings. Tried and tested here!  But the kid must have a love for cooking la, ok, else it’s like shoving a cow up the ship!

Hello Kitty shaped pasta that my elder brother and sil bought from Japan.


Notice that I have been decorating my dishes with mint leaves lately? Well, I’ve got a pot of mint leaves at my balcony now, courtesy from the girls’ grand uncle’s garden.

I am no fan of mac n cheese or any kind of pasta for that matter. While the girls had mac n cheese, I had broc n cheese, so yummy!!

Ms Drama Queen decorated her own dinner…

I followed (and adapted) the recipe taken from but did not really follow the measurements. As usual, I just used my lazy ‘agak-agak’ (roughly) method of using ingredients and measurements in my cooking.

400g macaroni
50g butter
2 tablespoons plain flour
2 cups (500ml) milk
2 cups (250g) grated cheese (gruyere, tasty, vintage)
Chopped parsley, to serve

Step 1
Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
Step 2
Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
Step 3
Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
Step 4
Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

With this recipe and my lazy and cincai ‘agak-agak’ measurements, the mac n cheese still turned out very well and toothsome  😀