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°C (392°F) for 25 minutes or until chicken turns golden brown.
  5. Bast with remaining marinade and turn once halfway through.

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.

Steamed Cod Fish (港蒸鳕鱼)

Cod Fish


  • 1 slice of Fresh Cod Fish Steak (~1 inch thick)
  • 2 slices of ginger
  • A dash of pepper
  • 3 bulbs of garlic, finely chopped.
  • Spring onions, cut


  • 1 tbsp Light Soy Sauce
  • 1 tsp Rock Sugar (normal sugar if you don’t have)
  • 1 tbsp Water
  • 1 tbsp Hua Tiao Wine



  1. Take fish out from fridge and cook it at room temperature.
  2. Cut spring onions and garlic for garnishing. Slice 2 pieces of ginger and place it on a steaming dish (fish on top) (See note 1).
  3. Prepare sauce and mix sauce well.
  4. Clean fish, pat dry. Place fish above the ginger slices.


  1. Bring water in steamer to a boil. Steam fish over high heat for ~approx 6 minutes, depending on your fish size (See Note 2).
  2. While the fish is steaming, heat sauce in a pot (bring to a boil). Fry chopped garlic while steaming too. Fry until golden brown, don’t burn them.
  3. For best results, cook fish until it is almost done, then remove the steamer from the stove. The meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. (See Note 2)
  4. Remove fish from steamer and placed it on a plate without the steaming liquid.
  5. Add a dash of pepper and drizzle sauce over the fish.
  6. Garnish: Pour the garlic oil, fried garlic pieces and spring onions over the fish.
  7. Let it rest for about 1-2 minutes before serving.

Note 1 :  Purpose of ginger (sometimes spring onions) under the plate is to provide ventilation to the underside of the fish and/or avoid the skin sticking on the plate. Definitely, gives a better flavour to the dish in whole.

Note 2 : Principle of residual heat – a pan will continue to cook the food for several minutes when it is removed from the heat source. So be sure not to overcook your fish!

Undercooked – If the meat sticks to the bone.
Overcooked – the texture will be harder and not as tender as expected.

Different fish size requires different steaming time. Fish must be in room temperature. An approximate:

  • 400g Fish = 6 to 7 minutes
  • 450g Fish = 7 to 8 minutes
  • 500g Fish = 8 to 9 minutes
  • 600g Fish = 9 to 10 minutes

If you are steaming a whole fish that has thicker body, you probably would want to steam it slightly longer, e.g. another minute or so.

Recipe Inspired by: annieliciousfood.blogspot.sg/2012/07/hong-kong-style-steamed-cod-fish.html

Claypot Chicken Rice

simplecooking7.wordpress.com - Claypot Rice


  • 1.5 cups rice, washed and drained
  • Chicken stock
  • 2 Chicken thighs
  • 2 Chinese/Shitake mushrooms,
  • 1 Chinese sausage, sliced


  • Salted Fish
  • Xiao Bok Choy
  • Spring Onions
  • Garlic Oil


  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tbsp oyster sauce
  • 1 tsp of ginger juice (grate a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tbsp corn flour


  1. (1-2 hours, or overnight before cooking) Prepare marination sauce as above
  2. Cut 1 chicken thigh into bite-sized pieces for this dish, and leave the other to bake in oven. Cut mushroom into thick slices. If Chinese mushroom, soak before cutting. Slice chinese sausage (腊肠, “la chang”, “lap cheong”).
  3. Marinate 2 pieces of chicken & mushroom with the marinade for at least 1 hour. Leave it in the fridge.
  4. Wash 1.5 cups of rice and place it into pot, with slightly less than 1.5 cups water, sprinkle chicken stock into the water. Close the lid and bring to boil over medium heat. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
  5. Spread the marinated chicken, mushrooms and sliced sausage on top of the rice,
  6. Place the chicken, mushrooms and sliced sausage, (salted fish, optional) over the rice. Pour in the remaining marinade all over the ingredients and towards the side of the pot. Close the lid and cook with low heat, until rice and chicken are cooked, which will take about 15 minutes. (Optional: Add in the Xiao Bok Choy after about 10 minutes) 
  7. Flake the rice, cover lid and cook for another 5minutes. Remove from heat.
  8. Optional: Sprinkle chopped spring onions, add some garlic oil.
  9. Mix the pot and eat!



Oyster Sauce Vegetables with Fried Shallots


  • Xiao Bai Cai (Baby bok choy, 小白菜)
  • Shallots (small onions, red or purple ones)
  • Oyster Sauce, Sugar


  1. Sliced shallots thinly. Wash the vegetables. Cut the ends of the Xiao Bai Cai and then cut them to approximately 3 sections lengthwise.
  2. Prepare Oyster sauce mixture: 1 tbsp Oyster Sauce, 1 tbsp hot water, 1/2 tsp sugar. Mix well until sugar is dissolved.
  3. Boil a large pot of water with 1/2 tbsp vegetable oil added. When the water is boiling, add Xiao Bai Cai and blanch for approximately 10 seconds. They may not look like they are cooked to you by sight, so do not overcook the vegetables.
  4. Heat oil to medium. Add the sliced shallots until it turned golden brown. (Or 2 spoons of Crispy Fried Shallots Oil).
  5. Pour the fried shallots (and shallot oil) and oyster mixture over the greens.

Tip: You can use other greens such as baby kailan. It will take a slightly longer time to blanch them. Add 1 tsp of sugar to the boiling water since kailan is slightly bitter.

Steamed Egg Tofu with Pork

simplecooking7.wordpress.com - egg tofu

If you do not consume egg, you can replace the egg tofu with white silken tofu. You can also replace pork with chicken.

Serves: 2-3


  • 15 Wolfberries
  • Spring onion
  • 1 tube (150g) Silken Egg Tofu 蛋豆腐
  • 50g Minced Pork
  • 1 Carrot
  • Light soy sauce
  • Chinese wine
  • Cornflour, White pepper powder


  1. 10 wolfberries soaked in water until puffy; drained. Spring onion sliced thinly.
  2. Cut tofu to 1 cm slices and place them on a deep steaming plate.
  3. Marinade minced pork: Marinade minced pork with the following and sit for 10 minutes.
    • spring onion finely chopped
    • a few thin and fine carrot slices (optional)
    • 1 tsp light soy sauce
    • 1 tsp cornflour
    • dash of white pepper powder
    • 1/2 teaspoon of Chinese wine
  4. Mould a small amount of the meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.
  5. Steam over high heat for about 5 minutes (starting from the time the water in steamer is boiling), or until the meat is cooked.
  6. Before serving, use a spoon to drizzle the soy liquid collected in the plate over the tofu slices. Garnish with spring onions.

Recipe inspired by Noobcook

Chinese Steamed Egg with Minced Pork


  • 150g minced pork (or chicken)
  • Cooking oil
  • 2 eggs
  • Water
  • Light soya sauce
  • Chinese white pepper powder
  • Spring onions


  1. Make egg custard mixture: Add 2 eggs, 3/4 cup size water and 1 tsp light soy sauce in a bowl. Whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
  2. Marinade minced pork: Marinade minced pork with 1 tsp light soy sauce, a few dashes Chinese white pepper powder and finely chopped spring onions. Let the meat marinade aside for at least 10 minutes.
  3. Stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
  4. Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. If you see any bubbles, “flatten” the surface of the egg mixture with the back of a spoon.
  5. Steam the egg custard over high heat for about 15 minutes. Insert a fork and you should see little clear liquid comes out.

Recipe inspired by Noobcook