Hello July! More than half a year has zoomed past (just like that?) and this is the last recipe for my collaboration with Sadia. Looking back, it was a brisk and enlightening process to develop five recipes, and to share my recommendations for preparing different chicken parts for certain cooking techniques. Starting from steaming, deep frying, pan frying, to poaching chicken today:D

Before this collaboration, I was a huge believer in handpicking fresh foods for cooking. Fresh foods = great taste. 

I hardly near the frozen food aisle at all, unless I have a party to hold and that's my solution for quick snacks. Generally, they are tasteless on their own, padded with salt to bolster how they supposed to taste in its freshest state, or has a distinctive odd, stale taste. 

In all honesty,  I was hesitant to make that move to try frozen chicken. However, as they all say, "you never try, you never know". So I kept an open mind gave this a go. You may have already guess it, this chicken turned out to be a pleasant surprise. With proper steps to thaw them, and toss them with minimal, and complimentary flavourings and ingredients, this sceptical mind of mine was convinced that frozen chicken can be salivating and tasty comparatively to its fresh counterparts. The best part that made me relieved was having the control of portioning the quantity for a meal without any wastage. As long as you thaw the appropriate amount needed, you can keep the remaining in the bag and reserve for other days! Also, this is a simple way of sustaining the anti-disposable culture!

So today's recipe is lunch for one, especially if you're embarking a high protein diet like I do right now! Chicken fillets and broccoli are my best friends for supporting this diet. They are always available, sweet on their own, and most importantly they're easy; a dollop of butter, a pinch of salt and pepper will easily beef them up from great to amazing. No sweat. 

Instead of boiling chicken fillets in water, switch to poaching them in almond milk with sweet yellow onions chunks. Any type of milk will do the job right! On the other hand, toss the bouquet of florets in the bubbling, pastel yellow melted butter in a separate frying pan. Then pour water over florets and cover the pot to soften them. 

If you decide to treat yourself with something savoury, sinful, and crunchy on a Friday, this little parmesan chip will fulfil that craving. So please go ahead! Combine grated parmesan, cayenne pepper and white chia seeds, stay away from adding salt as parmesan is awfully rich itself. 



Time 20 minutes

Ingredients (serves 1)

  • 2-3 Sadia Chicken Fillets with Tendons 
  • ½ yellow onion
  • ¾ cup almond milk
  • 1 cup broccoli
  • ¾ cup water
  • 2 tablespoons unsalted butter
  • ½ teaspoon pink sea salt flakes
  • Black pepper
  • 2 slices toasted bread of your choice (optional)

Parmesan chip (optional)

  • 2 tablespoons parmesan, grated
  • 1 teaspoon cayenne pepper
  • 1 tablespoon white chia seeds


  • Thaw 2-3 pieces of chicken fillet with tendons.
  • Slice chicken fillets into half, lengthwise (this thickness will speed up cooking process, and also help us to check whether the fillets are fully cooked)
  • Cut the stalk off the broccoli head and cut each floret lengthwise.
  • Chop yellow onion into small chunks.

Cooking directions

  • Pour in almond milk, onion chunks in a small stock pot. Submerge chicken fillets in the almond milk mixture, poach them over medium low heat for 8-10 minutes. Season with black pepper to taste before turning heat off.
  • Once chicken fillets are being poached in the almond milk mixture, scoop them up and shred them in a small bowl. Do not dispose the remaining milk mixture in the pot. Pour 50ml of the it in a cup and set aside.

  • Add unsalted butter into a separate frying pan over medium high heat. Once it starts sizzling, add florets and stir fry for 30 seconds. Season with sea salt and add water. Cover the frying pan with a lid and turn heat high for 1-2 minutes or until florets have softened.

  • For parmesan chips, combine all ingredients in a small bowl. Pour it over a non-stick egg skillet over low heat. Use the back of a tablespoon and pad it gently to spread it out. The mixture will melt completely and hardened within 2 minutes. Use a chopstick to gently push in the edges, and flip it over. Cook the other side for 2 minutes or until it is golden brown.

  • Plate florets and shredded chicken. Break parmesan chip into crumbs over salad and drizzle the 50 ml almond milk over.


  • Watch out for the heat while poaching chicken fillets. Lower the heat before almond milk starts foaming and reaches to the brim.
  • As parmesan has its natural fat and sodium content, do not add any oil and salt while making the parmesan chip. It will result to a greasy, salty and soft piece of cheese.

What is poaching?

Poaching is a type of moist-heat cooking technique that involves cooking by submerging delicate food in a liquid, such as water, milk, stock or wine. Cooking under a low temperature between 140 °F -180 °F, it will show small bubbles forming at the bottom of the pot.  



Many colleagues of mine are working mums, but I will say they are super mums. The idea of them making diligent efforts at work to be competent and rushing back home to prepare dinner for their family is undeniably admirable.

When we are racing against time, it's effortless to order take outs, or in Mandarin we call it 打包 (da bao) food home for the family. Convenience is key, which results to busy individuals relying on outside food to fix their three meals. Nevertheless, nutrition is still paramount. A conscious, considerable, small effort to prepare a less salt and less oil for one out of three meals in a day, makes a slight impact to our bodies and wellness over time. 

Therefore, it takes baby steps to brighten our weekday dinners with a simple, healthy Tomato Chicken Soba that can be served in a jiffy. This process is streamlined so that it takes no more than 30 minutes.  A sweet tasting dinner is what we are looking for, and kids love it!

In this recipe, fresh, juicy tomatoes and chicken steaks go for a steam,  and that makes the step to prepare a dressing sauce totally redundant, which is commonly required in other dry noodle recipes. 

The steaming process forms a crimson pool of natural tomato sauce, with gold spots glistening on the surface. It has more than enough sauce to drizzle over cooked soba straight away.

This is why we should always go fresh, don't rely too much on store bought tomato sauces for the sweetness.

Soba is another essential ingredient added to my kitchen recently. The nutty flavour noodle is made from buckwheat flour, its thickness is pretty similar to angel hair pasta. That means it takes less than 8 minutes to cook them!  

Here are the reasons why I start stocking up Soba:

  • A low calorie diet (doesn't mean you need less): Soba is great source in protein, iron,  and fibre. 1 cup of cooked noodles boosts 24% manganese a woman needs a day.
    • Manganese is essential for healthy bone growth and structure, especially increasing the mineral density of the spinal bone. 
    • Manganese-activated enzymes help in the metabolism of cholesterol, amino acids, and carbohydrates. 
    • Alleviate the PMS, headaches, depression and irritability to a considerable extent.
  • Gluten-free (wheat-free option) However, do read the food labels to ensure that the soba is made up of 100% buckwheat flour.
  • Versatility. Perfect on its own with a dipping sauce when it's chilled, or heat it up and stir-fry it with whatever protein you like. 

If you are considering to switch from wheat pasta to soba noodles, you'll be missing out on the B-complex vitamins, iron and selenium found in wheat pasta. Pair soba with a protein, be it chicken breasts, beancurd, fish or add steamed or sauteed vegetables as sources of fiber, vitamin C and antioxidants.

Reference for frozen chicken boneless leg meat in Singapore

Reference for frozen chicken boneless leg meat in Singapore

Reference for frozen chicken leg steak in Hong Kong.

Reference for frozen chicken leg steak in Hong Kong.

Time 30 minutes

Ingredients (serves 4)

  • 3 Chicken Leg Steak (approx. 900g)

Marinate for the chicken

  • 2 fresh tomatoes on vine
  • 2 tbsp tomato puree (Hunt’s)
  • 2 tbsp sesame oil
  • 1.5 tbsp brown sugar
  • 1 tbsp Chinese shaoxing wine
  • 1 tbsp water

For the soba

  • 270g dry soba noodles, (approx. 1 packet)
  • 1 cup frozen edamame beans
  • ½ large yellow onion
  • ½ bulb garlic
  • ½ spring onion (optional)


  • Take out 3 frozen chicken leg steaks from the packet and place them a Ziploc bag. Seal the packet and put remaining pieces in the freezer for future use. Place the Ziploc bag in a container and put it at the lower compartment of the refrigerator to thaw for 1 hour. Dispose thaw liquid away.
  • Remove skin and fats from chicken leg steaks, and slice them in big chunks. (The size of chicken chunks will shrink when they are steamed)
  • Put frozen edamame beans into the microwave oven for 2 minutes. Remove beans from pods. Set aside in a bowl.
  • Cut tomato into chunks. Crush garlic cloves.
  • Slice yellow onions and spring onions in thin strips.

Cooking directions

  • In a mixing bowl, pour in tomato chunks and chicken chunks.
  • Mix marinade ingredients in a bowl. Pour into mixing bowl and add crushed garlic. Combine everything well.
  • Place tomato chicken chunks into a steaming tray. Steam chicken over medium heat for 13-15 minutes.
  • Meanwhile, fill stock pot with 3 bowls of water over medium heat. Once it starts boiling, put in soba and cook for 5 minutes. Drain cooked soba noodles and put them in a bowl of ice water to cool the soba, this stops soba from cooking further. Use chopsticks to separate soba in strains.
  • Portion soba, edamame beans, yellow onion strips in individual bowl. Scoop one ladle of steamed tomato chicken over soba. Garnish with spring onions to serve. Toss well and enjoy.


  • When cooking soba, 5-6 minutes is suffice for thinner strains. For thicker soba, it will be about 7-8 minutes.




Perspiration. Flu. Itchy Eyes. Cold cough. Muscle aches. These symptoms combined with the fury heat in Singapore is an assemblage of a disaster. No matter how bulletproof the plan is to prevent this unknown virus recently, my body machine still broke down last Saturday. Mission failed.

Every time illness comes knocking on my door, greed and wrath are activated stronger than normal days. 

Use poison to fight poison...

Use poison to fight poison...

In Mandarin they call it 以毒攻毒. 

I was desperate for the spicy sensation, and that's how these Thai Style Chicken Wings came about. Half of the time, I couldn't taste, but I could smell to mix this potent concoction. 

Putting this post together post quickly, mid joint wings were selected for the thin meat and stretched skin surface at their natural form. I drew my inspiration from the recipe of authentic Gai yang (ไก่ย่าง), the Thai word for grilled chicken and gave it a twist by squirting limes and crashing lime leaves for the zesty after taste. 

Oven-bake them, grill them or pan-fry them until the brown edges of the wings hardened, the sauce bubbled and turn sticky, you are good to go! For myself, I chose to pan-fry them to cut down the cooking duration and also because I don't own any oven and griller (at the moment).  To cook for a large group, these bag of frozen mid joint wings adds value to a lower price you pay such that their taste are comparable to the fresh ones when I experimented this recipe on both types of wings. 

They are absolutely the friendliest, finger licking good choice for any family potluck or gathering. No one is mindful of those hungry-looking beasty eyes, barbaric dining and that mess of bones scattered everywhere. But of course, we always have those with manicured fingers or lazy ones who go for the fork option and struggle to eat the wings in their daintiest way. Well, there are no strict rules in this eat world. Seriously, let your guest choose either way that make your day.

Oh yes, this poison is a true indulgence especially when a group of individuals is under the weather and wanting to taste something really badly to release those cold beads of sweat! This applies to those who were literally under the hot weather and suffered from a sun burn too.

Who says porridge is the only comfort food for sick people? 

This is a reference of the mid joint wings available in Singapore grocers. 

This is a reference of the mid joint wings available in Singapore grocers. 

This is a reference of the mid joint wings available in Hong Kong grocers. 

This is a reference of the mid joint wings available in Hong Kong grocers. 

Time: 1 hour

Ingredients (serves 4-6)

  • 1kg mid joint wings (about 25 wings)

Marinate for the chicken

  • 2 lemon grass
  • 8 cloves garlic
  • Juice of 1 seedless large lime
  • 2 red padi (small red chilli)
  • 2 tbsp sesame oil
  • 2 tbsp Chinese shaoxing wine
  • 3 tbsp fish sauce
  • 1½ tbsp brown sugar 
  • 1 tsp sweet dark soya sauce (optional)
  • 1 tsp white peppercorns (optional)
  • 6-8 lime leaves (optional)

To serve (optional)

  • 1 tbsp toasted white sesame seeds
  • Chilli padi, chopped
  • Coriander leaves, chopped

Salad (optional)

  • 250g Indonesian green beans, whole
  • 4 small cucumbers, lengthwise
  • 1 cup baby spinach
  • 1 fresh apricot, sliced

Salad dressing

  • 2 tbsp almond butter
  • 1 tbsp extra virgin coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard


  • Place frozen mid joint wings in a container, put them at the lower compartment of the refrigerator to thaw overnight. Open the bag of wings and set aside on a plate. Dispose thaw liquid away.
  • Use only the bulb of the lemon grass (the white portion is usually tender) and grate them. It will be form approximately 1 teaspoon of grated lemongrass.
  • Smash garlic cloves using the side of a cleaver. Do not remove garlic skins.
  • Crush lime leaves to make the flavour and fragrance more potent

Cooking Directions

  • Remove mid joint wings, smashed garlic and lime leaves from the bag into a large bowl. Set aside 1/2 portion of marinate liquid in a separate bowl. Dispose ziploc bag and remaining marinade liquid. 
  • Add 30ml water portion and 3 tablespoons marinade liquid into a frying pan over medium high heat. (This process will destroy any harmful bacteria)
  • Once marinade mixture starts boiling, add 10 mid joint wings to the pan (depending on how big is the pan). Let them cook for 3 minutes on one side, flip them over to cook for another 2 minutes. Add smashed garlic and lime leaves into the pan.
  • Notice that the liquid starts to dry up after 5 minutes, turn to low heat and cook the wings for another 2 minutes on each side to achieve a slightly charred surface.
  • Repeat step 2-4 for the remaining mid joint wings. 
  • Scoop mid joint wings on a serving plate, dispose charred garlic and lime leaves. Sprinkle white sesame seeds, small chilli and coriander leaves.


  • Do not recycle or reuse marinate liquid used on raw meat once it has taken out at a room temperature over an extended period of time. 
  • Using a portion of marinade is safe for cooking, also remember to boil it first before adding raw poultry.


Hainanese Pork Chop is a familiar, household dish to most Singaporeans. Ask anyone to name you three Hainanese dishes, the top answers will likely be

1. Hainanese Chicken Rice

2. Hainanese Pork Chop

3. Hainanese Beef Noodle Soup

This delicacy is an exemplar of a East meets West fusion in the early days of Singapore, whereby Hainanese chefs married five spiced powder, tomato sauce, worchesterchire sauce etc; using what's available in kitchens, hotels and ships owned by the British. Certainly, it has left a significant mark in the country's repertoire of must-try signature dishes.

The pork chop is served in slices, accompanied by sizzling thick red sauce and vegetables on top to keep it moist and saucy. I remembered having the first bite 12 years ago when Daddy Chow brought us for Hainanese Chicken Rice at Golden Mile Thien Kee Steamboat restaurant. Although Hainanese pork chop was served as a side, it caught my attention due to its presentation.

"Aren't pork chop grilled and served as a whole?" I wondered.

Unlike western pork chop, the Hainanese served them in generous thick chunks and they hardly turn soggy in the special sauce. My eyes lit up when I ate it, and totally ignored the chilled chicken. Without holding back, one piece just came after another with one bowl of fragrant chicken rice in hand. Brown on the outside, pinkish white on the inside was the exact combination imprinted in my mind. Better still, they weren't greasy at all. That won my heart!

With all that said, here's my version of Hainanese Pork Chop I cooked for my Dad (who is also a fellow Hainanese). We ate them in a East meets West style, where pork chop was wrapped in romaine lettuce, inspired by Korean BBQ alongside Scottish craft beer as part of our dining experience😁  The aim is to finish this homely pork chop with a same amount of satisfaction but at a reduced calorie intake with the absence of white rice.

Cooking this dish can be an overnight or an hour's affair, depending on how much time is given to marinade the meat for its richness in taste. A potential challenge is to slice up the crusty light brown pork chop, witness the right softness of the meat and guarantee that it is cooked within 3 minutesJust 3 minutes of attention, no distractions, otherwise these pork chop may turn to thick black cardboards and go to waste. 

Oh, just be cautious while flipping the meat over. I learnt my lesson not wearing an apron and ended up with scalding spots on my thighs when the meat just slipped through the chopsticks. *Ouch*

For vegetables, I opted for canned peas and corns instead of frozen ones because the smell and taste of frozen ones were too strong for me no matter how the sauce tried to cover them. 

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Time 1 hour

Ingredients (serves 4)

  • 400g pork collar steaks (2 slices, 1/2 inch thick)
  • 2 eggs
  • 1/2 cup green peas
  • 1/2 cup corn 
  • 1 large red onion
  • 12 pieces cream crackers (Hup Seng brand) 
  • 2 bunches baby romaine lettuce 
  • 1½  cup vegetable oil for deep frying

Marinate for the chicken

  • 1 tbsp brown sugar 
  • 1 tbsp potato starch with 1.5tbsp water
  • 1 tsp fermented bean paste
  • 1 tsp sesame oil
  • ½ tsp 5 spiced powder


  • 3 tbsp tomato sauce/ ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp potato starch mixed with 1.5 tbsp water
  • 1 tbsp oyster sauce 
  • 200 ml water 
  • Pepper to taste


  • Refer to the same method of defrosting poultry written in the previous blog post.
  • Place cream crackers in a ziploc bag and seal it. Use a rolling pin/ pestle to roll over them into crumbs. Make sure the crumbs are not too fine/ in powder form. Transfer crumbs into a wide bowl and set aside. 
  • Use reverse blunt side of the cleaver or mallet to tenderise the pork collar steaks by pounding it across evenly. 
  • Whisk two eggs in a wide bowl to amalgamate the yolks and whites. Set aside. 

Cooking directions

  • Add marinate ingredients to the pork collar steaks and rub them evenly. If time is not a constraint, put them into a Ziploc bag and refrigerate for 1 hour.
  • Otherwise, dip both sides of each pork collar steak into the egg wash. Then, coat it with cracker crumbs. Use tip of the fingers to press the steaks in the crumbs to ensure it is evenly coated. 
  • Repeat step for another pork collar steak.
  • Pour vegetable oil into a frying pan over small-medium heat. After 1 minute, drop a few crumbs to test the temperature. If the crumbs start sizzling, slowly slide in one slice of pork collar steak, make sure it is completely submerged. 
  • Fry for 1 minute on each side or until it turns golden. Flip over carefully using a pair of tongs.
  • Turn up the heat and let it fry for 1 minute. This process will lead the pork collar to be less greasy in texture and taste. Set aside pork collars on a kitchen towel in a plate to let it cool. 
  • For the sauce, scoop 2 tbsp of the remaining oil (without crumb debris) used earlier, and add to a separate sauce pan over medium heat. Add onions to the pan and fry for 30 seconds. 
  • Add the peas and corn to the onions, combine well for 1 minute. Turn down the heat slightly, pour in Worcestershire sauce, tomato sauce, oyster sauce and pepper. Mix well and add water to the sauce. 
  • Let the sauce simmer for 2-3 minutes. Meanwhile, chop the pork collars with a cleaver about 2cm lengthwise.
  • Add 2 tbsp of potato starch mixture at a time to sauce, swirl the mixture slowly and constantly till it gets thicker. Turn off heat and pour it over pork slices.
  • Serve pork chop with baby romaine lettuce. Wrap two slices of pork chop in lettuce each time.  Enjoy with beer!


  • After potato starch mixture is added to the sauce, do not stir too much as it will form clumps
  • Once the sauce is done, do not leave it for more than 5 minutes as it forms clumps as well. Add potato starch mixture to the sauce only when pork chop is ready to serve.


- Ally

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Mother's Day is just a few days away and the inevitable question pops up every year.

"What should I do for my mum this year?"

Before going wild with ideas or witnessing a dip in my bank account, I curled up on the same spot of my couch in my usual oversized tee and recalled my mum's love language the night before. 

Out of all the love languages, the most dominant language for her is Acts of Service. Yes, that's it! "Actions speak louder than words" means a lot to her, especially for a homemaker who is swamped by daily responsibilities as a caregiver to my poh poh (granny) whilst running errands to keep the home functioning smoothly no matter rain or shine. This tough lady needs a break for a day. Hence, doing something like taking over the her role to cook a meal for the family will simply express my appreciation and love to her on Mother's Day. 

I grew up assisting her in our narrow, long kitchen that can accommodate only three people in between the stove and kitchen counter. Four is definitely a crowd. Many times, the unfortunate fourth member would be chased out for being a hindrance, hahaha. Mummy Chow and I would stand back to back, where I learnt the different techniques of handling poultry and vegetables, and passed her the specific ingredients she asked for while she was cooking behind me. After years of cooking sessions, I am now independent to prepare a decent meal and master the flavours in some of her signature dishes! Hoorayyyyy~~~

As positive as I am feeling today, I wanted to surprise and prove to Mummy Chow that her girl is competent to cook and gain her shifu's acknowledgement. Earlier, I've prepared her favourite fermented bean (tau cho) paste ginger chicken. She once told me that steaming is one of the recognised cooking methods to taste the tenderness and juiciness of this white meat.'re in luck today! In my experience as a young, serious and curious home cook, 17 minutes is the golden figure to guarantee the succulence of the steam chicken. Of course, watching over the heat is another point to note (which I'll be sharing below).

What makes this fermented bean paste ginger chicken a highly requested dish in the Chow's family dinner menu is the sauce. The sauce oozes effortlessly from the paste made up from this particular fermented bean paste (鲜枣豆酱王), hand pounded old ginger, sesame oil and oyster sauce. Despite a wee bit oily, my goodness, it goes addictively well with cooked rice and mee sua. Therefore, please cook another half a cup of rice on top of your usual consumption:D

Another key to note is the choice of ginger. Old ginger has a deep yellow appearance with a sharper, and more woody taste which is suitable for a rich, flavourful and spicy sauce. On the other hand, young ginger carries a lighter yellow tone, with a tinge of sharpness in taste, preferably for brewing tea, or making pickled ginger in my opinion. I've experimented both types of ginger for this dish, the taste of young ginger was weaken by the fermented bean paste, losing its presence and intended purpose for it. But the pungent old counterpart stood strong in its taste and marries the other strongly flavoured ingredients.

So if everyone is a fan of ginger, go for the former!

Lastly, I am elated to announce my first collaboration with Sadia for this recipe. Watch this space for more recipes in the upcoming months! 

Time: 30 minutes


  • 1 whole chicken 
  • 5 Chinese dried mushrooms 
  • 1 tbsp goji berries
  • 100g old ginger 
  • 1 tbsp fermented bean paste (tau cho)
  • 1 tbsp shaoxing wine
  • 3 tbsp sesame oil
  • 1 tsp oyster sauce
  • 3 tbsp salt
  • 1 cup cooked brown rice
  • ½ spring onion (cut into thin strips), optional

Preparation for the chicken

  • It is best to plan your meal a day ahead! Place the frozen chicken in a container at the bottom shelf of the refrigerator, away from other foods to avoid cross contamination. 
  • The container collects the thawed liquid which has to be poured away before cooking. Thawing the chicken in room temperature can allow bacteria to grow. 
  • Fill a small pot with 3 cups of water and let it boil. Meanwhile, chop the chicken into individual parts with a cleaver. Cut off excess fat at the lower parts of the chicken. 
  • Rub all the chicken parts with salt thoroughly and add them into the boiling water for 2 minutes. This is to wash away blood spots of the chicken. Scoop chicken parts in a bowl. 

Preparation for other ingredients

  • Wash the goji berries 
  • Soak the dried mushrooms in a bowl of water for 5-10 minutes. Pour away water, and slice mushrooms into thin strips.
  • Peel the skin of the old ginger and chop it into small chunks. Smash ginger chucks with the pestle till the they are flatten and juice surfaces. Caution: Keep your eyes away from the mortar while pounding as the ginger juice may splash and hurt your eyes. 


  • Pour 2 tbsp sesame oil over chicken parts and toss them till they are evenly coated. Arrange them neatly on to a steaming plate.
  • Mix pounded ginger, fermented bean paste, shaoxing wine, oyster sauce and the remaining sesame oil together. Spread the paste over the chicken parts.
  • Add mushroom strips and goji berries on top of the chicken pieces. Steam them over medium heat for 12 minutes. Then lower the heat slightly for another 5 minutes. Use a fork or a chopstick to check whether the chicken parts are cooked and tender. If it pierces through the meat easily, turn off the heat. 
  • Sprinkle spring onions over the chicken parts. Serve it with rice and drizzle plenty of sauce over to savour!

Enjoy! Xx