Monday, June 24, 2013

Roast Chicken with Orange Mustard Glaze

This is our all time favorite roast chicken. It is easy and a complete meal on its own as I usually added some vegetables to the roast. I will usually roast a bird once every 2 weeks and it can last us for a few meals. With the leftovers I make it into sandwiches, pie and the bones for stock. The mix of orange juice, honey, chili powder and mustard to the glaze added a wonderful flavor to the chicken.


1 roasting chicken, around 3.5 – 4 pounds
2 cloves garlic – finely chopped
2 tsp paprika
3 tbsp butter – room temperature
3 sprigs thyme 1 small orange – cut into quarters
Salt and pepper to taste
Some vegetables of your choice – peppers, potatoes, carrots and onions

Monday, June 17, 2013

Stir Fry Candied Roast Pork with Garlic


I know this is not the best looking dish but oooh it tastes so good. My mom used to make this dish for us with leftover roast pork/siew yoke. She  stir fry it with loads of garlic, thick dark soy sauce and sugar until it is caramelized and sticky. The garlic and pork turns into crunchy sticky bits and it tasted so good with steamed rice or rice porridge


400 gram roast pork – cut into small pieces
5-6 cloves garlic – roughly chopped
1 ½ tbsp sugar or according to your preference
1 tsp of dark soy sauce
Salt to taste

Monday, June 10, 2013

Chicken Yakisoba

Yakisoba, literally fried noodles, is considered a Japanese dish but originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a sweeten Worcestershire like sauce. Although soba means buckwheat, typically suggesting noodles made from that flour in mainland Japan, yakisoba noodles are made from wheat flour similar to ramen. Yakisoba is very easy to make and you can add almost any ingredients to make it your own. Popular yakisoba varieties include vegetarian, seafood, chicken, beef or classic with pork belly.

Monday, June 03, 2013

Cranberry Almond Scones with Orange Glaze

I did this over the weekend for our breakfast. It is a no fuss recipe and I always used this basic recipe with a few add-ins; like fresh fruits, dried fruits, chocolate chips and nuts. We happen to like dried cranberries a lot so I added it in this time. Instead on putting nuts in the scones I just sprinkle them on top. These scones are crispy on the outside, tender and moist on the inside. They were really good on its own but even better when you spread on some clotted cream or butter.