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Beef Stew

Beef Stew

INGREDIENTS (3 hours, Serves 2)

Prepare beef marinade (flour mixture)

  • 2 tsp corn flour
  • salt
  • black pepper
  • 300g-400g of¬†Beef Cubes

Diced Vegetables

  • 1 large¬†onion, cut into quarters
  • 2 cloves of garlic
  • 2 sticks of celery, diced
  • 2¬†carrots, diced
  • 2¬†potatoes, peeled and diced
  • 1 fresh tomato, cut into wedges


  • 1/2 cup of red wine/stout
  • 2 tbsp of tomato paste
  • 3¬†tbsp worcestershire sauce
  • 2 cups of beef broth
  • 3¬†cups of water
  • 1 tsp of dried thyme
  • 5 bay leaves


Prepare the beef for the stew (0.5 hours):

  1. Pour corn flour, salt and black pepper in a large ziplock bag and mix well.
  2. Coat all your beef cubes in the ziplock bag with the flour mixture (beef marinade).
  3. Heat some olive oil in a pot with medium high heat and sear your beef cubes, until all sides are nicely brown. It takes about 3 to 5 mins per side!

Cook the beef stew (2 hours):

  1. Once all beef cubes are brown, add red wine / stout to the pot and let it bubble.
  2. Then add the beef broth, water, tomato paste and worcestershire sauce. Bring the stew up to a boil with high heat.
  3. Once the liquid boils and bubbles, add in the thyme and bay leaves and let the pot simmer in low heat for 1 hour.
  4. After an hour, add in all the diced veggies and let the stew simmer for another hour.
  5. When an hour is up, test the softness of your meat and veggies with a fork. Test taste and add salt / water / black pepper to taste, depending on your preference.

p.s. If you prefer a thicker stew, mix 2 tsp of corn flour with several tablespoons of water and stir well before adding it into the pot. Let the stew simmer for another 5 mins and serve hot.

Honey Baked Chicken


  • 6 chicken wings about 500 grams / 2 drumsticks
  • 2 tbsp honey
  • 1/2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp light soy sauce


  1. Defrost the chicken
  2. Wash and pat dry with paper towels.
  3. Marinade chicken with the ingredients for at least half an hour or overnight.
  4. Arrange chicken pieces on a foil-lined tray. Put into a preheated oven of 200¬įC (392¬įF) for 25 minutes or until chicken turns golden brown.
  5. Bast with remaining marinade and turn once halfway through.

Cream of Broccoli Soup



  • Butter
  • 1/4 onion
  • 1 clove of garlic
  • 1 to 2 cups of broccoli florets
  • 1/3 stalk of celery
  • 1.5 cup of chicken broth
  • 3 tablespoons of fresh milk
  • Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

  1. Wash the broccoli and celery (optional).
  2. Chop 1/4 onion into slices and 1 clove of garlic in quarters,
  3. Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
  4. Prepare 1.5 cup of chicken broth.

Cook (20 mins)

  1. Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
  2. Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
  3. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
  4. Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
  5. Stir in the milk (cream or yogurt) and reheat gently; do not boil.
  6. Season with pepper to taste, and serve.

Ba Ku Teh


  • 500 grams pork ribs
  • 1 packet bak kut teh spice mix
  • 8 cloves garlic lightly bruised
  • 1.5 litres water
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • salt to taste


  • 60 grams dried beancurd skin/”tau kee” cut to shorter lengths (wrinkled kind of dried bean curd skin)
  • 3 dried tofu puffs/”tau pok” sliced to 2cm strips
  • 200 grams enoki mushrooms bottom trimmed and discarded
  • lettuce torn to pieces
  • 1 x 200g canned straw mushrooms drained


  • 1 you tiao/fried fritters cut to pieces
  • Soya Sauce Dip
    • Garlic minced
    • Chilli sliced thinly
    • 1 tbsp dark soy sauce


Prepare (60 mins)

  1. Defrost pork ribs
  2. Cut chili and garlic into slices for soya sauce dip

Cook (60 mins)

  1. Blanch pork ribs in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.
  2. In a deep soup pot, add bak kut teh spice mix, 1.5 litres water, garlic cloves, soy sauces and blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender.
    Note: Add more water as needed any time during the simmering process.
  3. (Optional Ingredients): During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking
  4. (Optional) Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

 Tip: For best results, cook this dish in a claypot.

Kimchi Soup


  • 300 grams boneless pork loin
  • 300 grams kimchi preferably aged (including kimchi juice) in¬†bite-sized lengths
  • 2 tbsp gochujang (Korean chilli paste)
  • 2 tsp sesame oil
  • 1/2 tbsp garlic powder or 1 tsp minced garlic
  • 1 tbsp Shaoxing wine
  • 1/2 tsp light soy sauce
  • 50g local anchovies (ikan bilis) or ikan bili stock
  • 1 litre water
  • 300 grams firm tofu cubed
  • fish sauce or light soy sauce to taste

DIRECTIONS (1 hr 5 mins)

Prepare (45 mins)

  1. Marinade pork with the following for at least half hour.
    • Kimchi with kimchi juice (from the jar)
    • 2 tbsp gochujang (Korean chilli paste)
    • 2 tsp sesame oil
    • 1/2 tbsp garlic powder or 1 tsp minced garlic
    • 1 tbsp Shaoxing wine
    • 1/2 tsp light soy sauce
  2. Cubed the tofu.

Cook (20 mins)

  1. In a soup pot, add water, anchovies (sealed in a disposable soup pouch), marinaded meat prepared as above. Bring to boil and simmer for 10 minutes.
  2. Add cubed tofu and simmer for another 8-10 minutes.
  3. Season to taste with fish sauce or light soy sauce.


Kimchi Fried Rice


  • Vegetable oil
  • Garlic
  • Kimchi
  • Short-grain rice (overnight)
  • Sesame oil
  • Gochujang (Korean chilli paste)
  • Water
  • Light soy sauce
  • Kimchi juice (from the kimchi jar)

Garnishing Suggestions

  • Side Dish: Fried egg / sunny side up
  • 1 tbsp chopped spring onions



  1. Cooked 1 cup of short-grain rice with 1 cup water; refrigerate overnight
  2. Chop up 3 cloves of garlic
  3. Chop up 1 cup of kimchi chopped into bite-sized pieces
  4. Prepare sauce and mix sauce well into a smooth paste
    • 1 tbsp gochujang (Korean chilli paste)
    • 1/4 cup water
    • 1/2 tsp light soy sauce
    • 1 tbsp kimchi juice (from the kimchi jar)


Fried Egg / Sunny Side Up: Heat and grease a cooking pan. Crack the egg(s) into the pan, careful not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.

Kimchi Fried Rice

  1. Heat 1 tbsp vegetable oil in wok. Stir fry garlic for 30 seconds.
  2. Add kimchi, cover with lid and simmer for 1 minute.
  3. Add rice and pour sauce over the rice.
  4. Stir fry on high heat until the rice is dry and absorbs the sauce evenly.
  5. Serve on plates/bowls. Drizzle 1/2 tbsp sesame oil over the rice. Garnish with fried egg, and spring onions.

Recipe Inspired by: