Bacon and BBQ Chicken Pizza


375g bread flour (I use Lighthouse Bread & Pizza Plain Flour)

3 tsp instant yeast (I use Lighthouse Yeast + Bread Improver)

1 1/2 tsp caster sugar

1 1/2 tsp salt

240g fresh milk (+/-)

40g olive oil

Rectangular baking tray (I use 12 x 14 inch ), line with baking paper and spray a thin layer of oil all over


BBQ sauce (I use Leggo’s Pizza Sauce)

50g mushroom, slice thinly

100g Bacon, cut into stripes

150g Boneless and skinless chicken thigh, cut into small cubes

Fresh Basil leaves / spinach

Thermomix Method:

1. Put flour, yeast, sugar and salt into the TM bowl, mix 10 sec / speed speed 2

2. Add in the milk and oil, 10 min / knead function and knead till gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Leave the measuring cup on and leave to proof till double in size (about 30 min, depending on the weather)

Stand mixer Method:

1. Put flour, yeast, sugar and salt into the mixing bowl with the dough hook and and mix well

2. Slowly add in the water and beat into a dough

3. Add in butter and knead till the dough is elastic and smooth

4. Rest dough and leave to proof till double in size (about 30 min depending on the weather)

Pizza base:

1. Pre-heat over at 200°C

2. Place to dough on a clean work top. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough.

3. roll out the dough into the baking tray. Prick holes with fork.

4. Bake for 10 min or until lightly golden brown. Removed from oven and leave to cool.

5. Spread BBQ sauce onto the crust

6. Spread some cheese all over

7. Place the topping of your choice like, mushroom, bacon, chicken, olives and more cheese on top.

8. Bake in a preheated oven at 200C for 10 min or till chicken is cooked

9. Remove from oven and spread the fresh basil leaves on top a little more cheese

10. Bake for another 2 min or until cheese is lightly melt and golden brown


Char Siew 叉烧 Buffalo Air Fryer Method


1 kg Collar Butt Pork – cut into long strip


4 tablespoon Maltose or honey

2 tablespoon Brown Sugar

2 tablespoon Char Siew Sauce

2 tablespoon Oyster Sauce

2 tablespoon Light Soy Sauce

2 tablespoon Cooking Wine

2 teaspoon Minced garlic

1/4 teaspoon bi-carb


In a rectangular glass container, put in all the marinade and mix well using a whisk, add in the pork, coat well with the marinade and leave in the fridge to marinade overnight


1. Line the bottom of the pan with aluminium foil and put in the roasting rack

2. Shake off the access marinade (reserve the marinade) and place the pork on the rack.

3. Select Roast / 200°C / 10 mins.

4. When the time is up, brush the pork all over with the sauce

5. Select Roast / 160°C / 20 mins, or roast until is perfectly charred. Brush the remaining sauce in between roasting

6. Remove the meat to a plate and set aside to let it cool before slicing it.

7. Using a strainer and strain the marinade in a small saucepan, bring to a boil then reduce heat and simmer it till thicken.

8. You can use the sauce to drizzle over the char siew or rice.


This is a very simple and yet delicious recipe, which I had it for many many years. Every time when the chicken wing is still sitting on the tray, it will just fly off the tray before I could even plate up for proper photo taking. 🤣🤣.


1 kg​ Chicken wing

Oil for deep frying (I use Rice Bran Oil)


1 tbsp​ sesame oil

1 tbsp​ fish sauce

½ tbsp​ oyster sauce

½ tbsp​ light soy sauce

½ tbsp​ Kentucky flour


1​ egg white – beat well (optional step)

1 box of Kentucky flour Crispy

You will need:

A deep fryer

A tray line with foil


1. Marinate chicken with (A) for few hours or overnight

2. Pour enough oil into the deep fryer and preheat the oil at 180°C

3. Coat the chicken wings with egg whites follow by Kentucky flour and put on a plate

4. When the oil is hot, put in about 6 chicken wings into the deep fryer and fry for about 7min

5. When time is up, use a tong and turn the chicken around and cook for another 5 min or till golden brown

6. Remove the chicken to the tray to drip off the excess oil before putting onto the serving plate



200g (about 2-3) over ripe bananas – mash

250g self rising flour

150g brown sugar

1/2 cup dark chocolate bits for baking

2 egg​, lightly beaten in a bowl, set aside

3/4 cup fresh milk

1/2 cup olive oil

1 teaspoon vanilla essence


1. Mash the banana with a fork

2. Sift flour into a big mixing bowl

3. Add in the brown sugar and use your hands to remove the all the lumps and are well mix. Add in the chocolate bit and mix well

4. Beat the eggs in a bowl, add in the milk, oil and vanilla essence and mix well

5. Add the oil mixture and the mash banana into the mixing bowl

6. Use a spatula and gently mix the ingredients (do not over stir, should be lumpy)

7. Add in half of the choc chips and give a quick and light stir

8. Fill batter into muffins cups to ¾ full (about 70g of batter) and place the remaining choc chips on top.

9. Preheat oven at 200°C

10. let the mixture stand for 15 min

11. Bake for 20 mins or till stick comes out clean

Variation: you can add raspberry, blueberry, desiccated coconut etc.