Wednesday, December 31, 2014

Beer Butt Chicken

Sometimes life needs spontaneity! Do you agree? 

On Christmas Eve, My hubby and I decided that we going to stay at home, unlike most would go out to immerse in the festive and celebrative mood with the crowd. We would make ourselves a good but fuss-free dinner to go with some good wine and music at home. 

"Roast chicken would be good!" he said. Also, we wanted to try out a new recipe so we can share a new dish when our family and friends come over in the future. So we searched the internet and spotted an interesting version of Beer Butt Chicken from Jamie Oliver. It asked for several indian spices (which I have in my pantry already) which I guessed the flavours would be gorgeous. On the other hand, I was doubtful. This is because I have tried  a couple of his recipes unsuccessfully and did not quite enjoy the food in his Singapore's restaurant. But anyhow, we took the plunge and we never regretted!

The chicken came out beautiful and the meat was so tender. You won't taste the beer but I suppose the beer did its job of tenderising the chicken. I threw in some vegetables at the last 20 minutes so to make some sides. It also soaked up the juices from the chicken. So yummy!

Recipe (1 whole Chicken) 
  • 1 large whole chicken 
  • 1 can of Lager (250ml) 
Spice rub
  • 1 rounded tsp Fennel Seeds
  • 1 tsp Cumin seeds
  • 1 tsp Smoked Paprika
  • 1 rounded teaspoon Brown sugar
  • 1 tsp Chili flakes
  • Black Pepper and Salt 
  • Olive oil 


  1. Heat up the oven to 200 degrees celsius, with circulation fan switched on.
  2.  Using a mortar and pestle, crush fennel and cumin seeds. Mix with the rest of the spice rub ingredients. 
  3. Rub the spice mix over the chicken, inside and out. 
  4. Open the can of beer and keep 3/4 of the beer in the can. 
  5. Place the chicken cavity over the can, seated on a roasting tray.
  6. Roast for 90 minutes and check of doneness with your meat thermometer at the thigh area. It should read 75-80 degrees celsius. 

Recipe is adapted from:

Monday, November 24, 2014

Supporting #SgEatWithUs Carnival

Do you agree that food is the glue to bring people together? #SgEatWithUs is a urban movement which aims to bring people from the community through the sharing of home-cooked food. 

I am sure that each family as a popular or signature home-cooked food and it gets passed down from one generation to another. What is your signature home-cooked food? 

Join me at the #SgEatWithUs carnival and be a part of a movement!

Monday, October 6, 2014

Yummlicious Steamed Yam Cake (Taro)

There are some food that I grow up with in Singapore that I remember vividly. I do not eat them everyday but I enjoy making them in my kitchen and trying to bring back the nostalgic taste I savoured. 

One of the best yam cakes I have tasted comes from Chinatown food centre. The simple and plain yam cake doused with a sweet sauce is good enough to make a great start for any day. However, as a typical Hokkien, I like my yam cake topped with generous servings of dried shrimps, mushrooms and shallots. Yum Yum! 

Recipe (4" x 8" loaf) 
  • 300g Yam/ Taro, sliced in 1 cm thick 
  • 10 Shallots, thinly sliced
  • 40g Dried shrimps, soaked in hot water for 30 minutes and drained
  • 1 Chinese Sausage, cut into small dices
  • 4 pieces of Dried Chinese Mushrooms, soaked in hot water for 30 minutes, drained and thinly sliced
  • 1 stalk of Spring Onions, chopped
  • 1 Red Chili, chopped (optional)  
Flour mixture
  • 100g Rice flour
  • 30g Tapioca Flour
  • 350ml Water
  • 2 tbsp Light Soya Sauce
  • 2 tsp Sugar 
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Salt 
  • 3 tbsp cooking oil 
  1. Steam the yam slices for 20 minutes. Remove and mash roughly. 
  2. Mix the flour and water together. Add in the cooled yam and seasoning (except cooking oil). Mix well and set aside. 
  3. In a heated wok over medium heat, add cooking oil. Add shallots and fry till golden brown. Remove the shallots and set aside as toppings. 
  4. Keep the oil in wok, add in dried shrimps and dried mushrooms. Fry till fragrant. 
  5. Add in chinese sausage and fry for 1 - 2 minutes. 
  6. Remove 3/4 of the ingredients from the wok and set them aside for topping. 
  7. Add in the flour and yam mixture for step 2. 
  8. Stir the mixture slowly as it becomes thick. When the batter turns into a dough, transfer to a loaf pan. 
  9. Steam the yam cake for 40 minutes. When it is done, remove from steamer and let it cool for 30 minutes. 
  10. Top the yam cake with the rest of the toppings, chopped spring onions, fried shallots and chopped chili. 
  11. Serve warm. 

Saturday, August 2, 2014

Refreshed and Recharged: Baked Pork Chops with Piquant Sauce

Things got the better of me. I remembered reading an article some time ago about the struggles of women in their thirties. At that age, demands from family, career, health and social life are overwhelming. To add on, there is that need to create self identity and life purpose. Well, I admit I was torn and did not know how to manage. 

I must say it is through the people around me who showed me that I have stopped doing what I love most. That is to share my passion of food with others. Though I was still cooking and messing around in the kitchen, I haven't been trying out new recipes and sharing my experience with others. To refresh my food journey, I took a step back and asked myself what does food means to me and what am I advocating. Tough questions. Today, I think I know where I am heading to. 

As food technologies get more advanced, we do not realise that we are eating food that our body are not designed to break down. Because processed food is cheap and easy to prepare, we access them easily without any idea what goes into them. I think it is time that we be more informed of what we eat, stop consuming processed food and appreciate the goodness of real food. There is so much nutrients from fresh foods which we deserve. 

I hope I can share with you cooking real food with easy-to-follow and tested recipes. In this blog, I invite you to join me.  

Here's a simple recipe to start. If you have 30 minutes to prepare a quick, healthy dinner to impress your friends or family, here's the answer. You may ask for a lean cut of Pork chops from your butcher. What I like about this recipe is that the sauce is simple to make and goes very well with the pork chops. In addition, it keeps the kitchen clean. 

Baked Pork Chops with Piquant Sauce 

  • 4 Pork Chops, about 250g each 
  • 5 sprigs of Thyme 
  • 3 sprigs of Rosemary
  • 4 cloves of Garlic
  • Sea salt and Pepper
  • Olive Oil

  • 1 large Yellow Onion, peel and diced
  • 1 Red Pepper, seeded and diced
  • 1 Red Chili, seeded and diced
  • 200g Cremini Mushrooms,  thinly sliced
  • 1 can (398g) Chopped Tomatoes
  • Sea salt and Pepper
  • 1 tsp Caster Sugar
  • Olive Oil


  1. Heat the oven (fan assisted) to 210 degree Celsius. 
  2. Lined the pork chops on a lightly oiled a baking tray. 
  3. Sprinkle thyme, rosemary, garlic, salt and pepper over the pork chops. 
  4. Bake for 20 minutes.  
  5. While baking the pork chops, prepare the sauce. 
  6. In a heated pan, add 3 tbsp of olive oil. Add in onions, red peppers, chili and mushrooms. Stir over high heat for about 3 minutes.
  7. Add in tomatoes and 1/3 cup of water. 
  8. Add in seasoning and simmer for 10 minutes at low heat. 
  9. The sauce would have thickened. Adjust seasoning to your preference. 
  10. Remove pork chops from oven and let it rest for 5 minutes. 
  11. You may add the pan juices to the sauce and simmer for another 3 minutes. 
  12. Plate the pork chops with sauce to serve. 

This recipe is adapted from Gordon Ramsay's Fast Food. This book is given by my hubby as our anniversary gift while we were in the states recently. The pictures taken here are also taken by him. Thank you!!