Spicy Korean Chicken Cucumber Salad With Cauliflower Rice

Serve 4

Calories 401

Fat 22.2g

Net Carbs 27.9g

Protein: 36.3g


500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds

To serve:

Cooked Cauliflower rice (see recipe below)

butter lettuce leaves

Spring onions, thinly sliced

For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

20g coriander leaves, roughly chopped

Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


1. Cut the chicken thigh into large chunk

2. Put all the marinade ingredients in a food processor and blend until a paste is form.

3. Reserve 80g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins.

4. Place the salad in a medium size bowl.

5. Drizzle the salad dressing over salad and toss to coat, set aside

6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.

7. Serve chicken with cucumber salad, cauliflower rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Butter Cauliflower Rice

(Ketogenic diet friendly, Low Carbs)

Cauliflower Rice is a rice substitution that is very easy to make, it is low in carb, low in calorie, gluten free, paleo and diabetic friendly. It is also very very delicious. It can be eaten as a side alone or as a base for dishes like stir-fries, curries or use it for fried rice! If you are watching your diet, or thinking to cut down on rice, why don’t give this recipe a try.

Serve 2

Calories: 154

Net carbs: 3.7g

Fat: 14.1 g

Protein: 2.4g

Carbs: 6.2g

Fiber: 2.4g


250g cauliflower, separated into florets

15g organic coconut oil

1/8 teaspoon pink Himalayan salt

15g Grass fed butter


1. Pre heat oven at 200°C

2. Line a large baking tray with baking paper

3. Cut the cauliflower into smaller florets, wash and drain well

4. Put the cauliflower into a food processor and pulse until the mixture resembles like rice

5. Place the cauliflower onto the baking tray, sprinkle the coconut oil and salt and mix well, spread out evenly

6. Bake for 6 mins, remove and give a stir, spread out evenly again

7. Bake for another 6-8 min, until the cauliflower is dry but not brown

8. Remove from the oven.

9. Spoon the cauliflower into a large serving bowl, add in the butter and mix well. Serve warm as you would like as rice.


Keto Bread With Golden Flaxmeal And Chia Seeds

I have been making Keto bread since I started using exogenous Ketone supplement and try to go on a ketogenic diet, which is a high fat, low carbs diet.

Today I decided to add some Chia seeds into the Keto bread, to add some extra good fats into my diet. Let’s take a look at Chia Seed Nutrition Profile.

The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals such as:

• Dietary fiber (11g – 42% recommended daily value)

• Protein (4.4g – 9% RDV)

• Omega-3 fatty acids (4915 mg)

• Omega-6 fatty acids (1620 mg)

• Calcium (77 mg – 18% RDV)

• Copper (0.1 mg – 3% RDV)

• Phosphorus (265 mg – 27% RDV)

• Potassium (44.8 mg – 1% RDV)

• Zinc (1.0 mg – 7% RDV)

Chia also contains essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, Vitamins A, B, E, and D, and minerals including sulphur, iron, iodine,  magnesium, manganese, niacin, thiamine, and they are a rich source of anti-oxidants.

As you can see from the nutrition breakdown, this bread is low in carbs (1.1g per slice only), high in protein (4.4g) and fats (8.5g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!

Serve: 20 slices



6 large eggs yolk

60g Butter, melted

1 teaspoon vanilla essence (optional)


145g Almond meal

30g Golden flaxmeal

25g chia seed

3 teaspoon baking powder

3/4 teaspoon salt


6 egg white

1/4 teaspoon cream of tartar


1. Pre-heat oven to 190°C

2. Put the egg yolk and butter into a mixer bowl

3. Put the egg white into another mixer bowl

4. Put ingredients C in another bowl

5.Line a rectangular bread loaf tin with baking paper (my baking dish is 25.5cm x 13cm x 6cm)

Method for ingredient (A):

1. Use k-beater and cream the butter and egg yolk till light and creamy

2. Add in the ingredients (B) in 2 batches and mix until combine. Set aside

Method for ingredient (C):

3. Whisk the egg white in speed 4 for 30 secs till foamy.

4. Add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.

5. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

6. Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined

7. Add the remaining 2/3 of the egg whites and use a spatula and mix until fully incorporated. Do not over mix.

8. Pour mixture into the loaf pan.

9. Bake for 30 minutes or till cake tester comes out clean.

10. Allow the bread to cool completely before removing it from the pan and slice.

Fruit Tarts🍓🍌🍇🍍🍑

Serves about 6-8 people

Frozen Pampas Sweet Pie Base:
Cook the Pampas Sweet Pie Base according to instruction.

Ingredients for Pastry Cream:
1 1/4 cups milk
1 tsp vanilla extract
3 large egg yolks
1/4 cup white sugar
2 tbsp plain flour
2 tbsp corn flour
1/2 tbsp liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Ingredients for Apricot Glaze: (optional)
1/4 cup apricot jam or preserves
1/2 tablespoon water

Ingredients for Topping:
fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) OR
A small canned sliced peach, drain well

Method for Pastry Cream:
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Then pour the egg mixture back to the saucepan and cook over medium heat until slightly thicken (like mayo) whisking constantly. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Method for Apricot Glaze:
Heat the apricot jam or preserves and water in Can microwave for 20 sec. strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Brown Sugar Roast Pork 红糖烧肉 – Stove Or Buffalo Smart Cooker Method

I must admit I have a love hate relationship with Pork Belly.  I love to eat it and yet terrified to eat at the same time as I’m suppose to be on a clean and healthy diet, but I still couldn’t resist the temptation to pinch some from the bowl, the meat is so tender and sweet, and it really goes very well with a bowl of hot fluffy rice! Feeling guilty now! LOL.


450g pork belly

1 stalk spring onion (cut into section)

5 slices ginger

1 cinnamon stick

1 piece star anise

1/4 teaspoon Sichuan peppercorn

4 bay leaves

About 800ml Water (must cover the the pork about 2cm higher)

3 tablespoon brown sugar

100ml shaoxing wine

1/2 Dark soy sauce

1/2 teaspoon salt



Stove Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Heat up a non stick pan, put in the pork belly, skin side down and fry till it sizzled, turn over and fry till color changed
Add in the ginger and spring onion and fry till fragrant
Add in the water, seasoning and spice pack and bring to a boil
When boiled, reduce to low heat and simmer till pork is tender and sauce is thicken
Remove to a deep serving dish and garnish with coriander leaves and serve with rice.

Buffalo Smart Cooker Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Select “QUICK COOK” function follow by “START” button, place the pork in, skin face downward, close the lid and let it heat up for 3 min, open the lid and you should hear a sizzling sound, turn the pork over and cook for another 3 min

 When the time is up, open the lid, add in the spring onion and ginger and stir fry (using a wooden ladle) till fragrant

Add in the seasoning, water and the spice pack, mix well

Close the lid, change to “STEAM” function, adjust the cooking time to 1 hour 30 min, press “START” to cook

Open the lid 1 hour later, add in salt and close the lid, cook till water becomes till thicken

Spicy Ma Po Tofu 四川麻婆豆腐

This is one of my youngest son favorite dish, so much so that he can eat at least half of it all by himself in one sitting! Another winner!


500g (2 packet) Egg tofu

200g minced pork

1 tsp minced ginger

100g Water

3 tbsp / or to taste Lee Kum Kee brand Chili Bean Sauce (Toban Djan)

1 tbsp oil

2 tbsp cooking wine

1/2 tsp / or to taste light soya sauce
For thickening:

1 tablespoon Tapioca flour mix with 1 tablespoon water

Chopped spring onion

1. In a non stick pot, heat oil, fry ginger till fragrant

2. Add in minced pork and fry till color change

3. Add in the chili bean sauce and fry till well mix

4. Add in water and bring it to boil

5. Add in the tofu then break it up to small pieces using your ladle

6. Add in the cooking wine, soy sauce and let it simmer till cooked. Thicken with corn flour mixture

7. Add in spring onion mix well, dish up. Serve with hot rice

阿嬷肉卷 Grandma Minced Pork Beancurd Roll This

This is my Mother-in-law’s signature dish, which is the most sort after by her children, grandchildren and relatives alike. Usually, my Mother-in-law will only prepare this dish during Chinese New Year, but today, the family get together to celebrate my Father-in-law’s 75 years old birthday celebration, so she decided to cook this dish as it is also my father-in-law’s favourite dish. When my Father in law smiles and gives a thumbs up, it is worth all the effort!

My Mother-in-law often get requests for the recipe, but being an experienced Chef, she doesn’t have measurements on the ingredients. In order to be able to pass down this family traditional dish to the next generation, with the help of my Mother-in-law, here is the recipe. Hope you enjoy this dish as much as our families.

Make 16 rolls

Ingredients A:

500g minced pork

250g water chestnut, diced

300g prawn, diced

60g shredded carrots

1 eggs, beaten

1 big onions – diced

6 pieces cream crackers ( 苏打饼 ), crushed (put in last)


1 packet of dried bean curd skin (less salt), cut into 20cm x 11cm


2 to 2 1/2 tablespoon light soy sauce, or to taste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon corn flour

1/2 teaspoon pepper


1. Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for 30mins

2. Follow the shape of the sheet and cut into pieces OR cut into 20cm x 11cm

3. Use a damp cloth to lightly wipe the bean curd skin (to soften the skin)

4. Take 80g of meat mixture and place it onto the skin

5. Fold the two side of the skin then roll up, remove to a plate and set aside. Repeat step 3 to 5 till all mixture is finished.

6. Heat oil in wok till smoke arise. Reduced heat then put in the meat roll

7. Deep fry till golden brown

8. Dish up and drain well and leave to cool slightly before cutting into bite size and serve warm or cold

NOTE: If you prefer a less oily option:

9. Deep fry till half cooked (light brown) and leave to cool completely.

10. Cut into bite size, line a baking paper on the basket and air fry at 180°C for 8 to 10min or till cooked and golden brown

11. Serve warm or cold.

NOTE For advance cooking or freezing:

1.Deep fry till half cook (See step 9), dish up and drain dry

2. Put into a container and put in the fridge for next day use or can be put in freezer and freezer for up to 1 month

3. Thaw the frozen roll in the fridge overnight (if is from the freezer)

4. Cut into bite size, air fry or deep fry till cooked and golden brown. Serve

NOTE: It is advisable to just cook 1 roll to try is the seasoning to your liking before you proceed to make all the meat rolls.

阿嬷 Potato 炒鸡肉 Potato Stir Fry With Chicken👵👵👵

As I am the youngest in my family, I grew up without having to do any house work at all, let alone cooking, don’t be mistaken, I don’t come from a rich family, on the contrary, my family is very poor. I grew up in a HDB flat that has got no bedroom at room, I guess I was a spoiled little poor princess! I pick up cooking from my mother-in-law in 1996, just before I was about to leave for Perth, so this is another dish that my Mother-in-law cooks often and is also one of my youngest son’s favorite dish.

500g Chicken breast / thigh, cut into bite size
350g Potato, peel and cut into thin slices
4 cloves of garlic, minced
150-200 ml Water

1 teaspoon Dark soy sauce
1 teaspoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon oyster sauce
2 teaspoon Tapioca flour mix with 2 teaspoon water

1. Marinade chicken with 1 teaspoon each of salt, sesame oil and corn flour and 1/8 teaspoon of pepper
2. Soak the potato in water for 10 mins then drain well
3. Heat oil in the wok on medium heat and fry the potato till half cooked, dish up and set aside
4. Add 1 tablespoon of oil and fry the garlic till fragrant then put in the chicken and fry till it become white in color
5. Add in the water, potato and seasoning and bring to boil, when boiled reduce the heat and simmer till potato is soft and chicken is cooked.
6. Lastly thicken with tapioca flour mixture
7. Serve hot with rice.