Hainanese Chicken Rice 海南鸡饭🐔🍚


Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. 

Hainanese chicken rice is also listed at number 45 on World’s 50 most delicious foods complied by CNN Go in 2011. 

Serve 6

1 chicken about 1.8-2kg

A pot of boiling water, make sure enough to cover the chicken

4 pandan leaves

5 cloves garlic, lightly smash it

1 thumb size ginger, lightly smash it 

2 teaspoon salt

A big basin of icy-cold water

1 raffia string about 30cm long

For marinade the chicken:

2 teaspoon Chinese cooking wine

2 teaspoon sesame oil

2 teaspoon salt

For brushing the chicken:

2 tbsp of cooking oil

For pouring over the chicken: (mix well)

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp chicken stock

Method for the chicken:

Marinade the chicken for few hours or overnight 

Bring a pot of water to rapid boil

Meantime make a loop with raffia string and tie round the neck of the chicken, better still if you have a metal hook for hooking the chicken

When water is boiling rapidly, put in the chicken (breast side facing down) with the raffia string handing outside the pot 

Add in the pandan leaves, garlic, ginger and salt

When the water re-boiled, turn heat to low, close the lid and let it simmer for 20 mins

Switch off the heat and leave chicken to immense in the hot water for a further 40mins 

Remove the chicken (with the help of the raffia string or metal hook) Immerse the chicken immediately in a big basin of icy cold water for 10min

Reserve the chicken stock for the rice and soup

Remove chicken and hang it up to drip away the excess water (I use the roast chicken stand)

Brush chicken with cooking oil and leave to air dry for at least 45mins before chopping into bite sizes
Serve with chicken rice, accompany soup and stir fried veggies or with gizzard, chicken liver and chicken rice chili sauce

Ingredients for the rice

2 1/2 cup long grain rice

1tbsp cooking oil

1 lemongrass – lightly smash it

5 cloves of garlic – lightly smash it 

1 thumb size ginger – lightly smash it

3 1/2 cup chicken stock

1 tbsp sesame oil

4 pandan leaves 

2 tbsp Maggie Chicken Concentrate Stock

Method for the rice

Wash rice and drain in a colander for 30 mins

Heat oil in a wok, fry garlic, ginger and lemongrass till fragrant

Add in the rice and 2 teaspoons salt and fry till dry

Transfer to rice cooker

Add in the pandan leaves, Maggie Chicken Concentrate Stock and sesame oil into the rice cooker, mix well and cook as per normal 



Seafood Mui Fun 海鲜烩饭


Me: what to cook tonight?

Hubby: Mui Fun!

Me: but I just cook this few days ago!

Hubby: is very nice, cook again!

So here it is, his favorite all in one meal.  Enjoy!!

500g cooked jasmine rice

Seafood of your choice (fish slice, pork slice, prawns, cuttlefish, fish cake etc)

1 stalk Choy sum, cut into section (or veges of your choice)

1 eggs beaten

1 tablespoon chopped garlic
Seasoning: mix well in a bowl

1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce

1 tablespoon sesame oil

500ml stock / water

2 teaspoon light soy sauce

2 teaspoon oyster sauce

1/2 teaspoon sesame oil

1/8 teaspoon of pepper
Thickening Glaze:

3 tablespoon tapioca flour

4 tablespoon water

Fresh cut chile or picked green chili

Heat 1 tablespoon of oil in work, stir fry 1/2 tablespoon of chopped garlic and fry till fragrant . Add in the sauce and being to boil.
Add in the seafood ingredients, vegetable and seasoning and cook till is cooked and boiled again
Add in the thickening glaze and stir well
Stir in the beaten eggs and when the egg is cooked, pour over the cooked rice and serve immediately 

肉干炒饭 Bak Kwa Fried Rice

Wondering what to do with left over Bak Kwa? How about make them into this 4 simple steps yummy fried rice? 


500g Cold cooked rice

2 eggs beaten

100g Bak Kwa, cut into cubes

120g small shelled prawns

150g frozen mixed vegetables 


3 tablespoon light soy sauce

1/4 teaspoon salt

1 teaspoon pepper

1 tablespoon sesame oil


1. Heat up 1/2 tablespoon oil

2. Stir fry the prawns and mixed vegetable till cooked, dish up and set aside

3. Heat 1 tablespoon oil, add in beaten eggs and let it cook till the eggs are almost set, add in the rice and mix well

4. Add in seasoning, prawns, mixed vegetables and Bak Kwa and stirring constantly over high heat until fragrant and slightly dry and mix well. Dish up and serve hot.    

Fried Sesame Chicken With Pumpkin Mushroom Glutinous Rice


Ingredients for the rice:
300g (about 2 cup) glutinous rice
3 tablespoon oil
1 tablespoon chopped shallot
1 teaspoon chopped garlic
30g dried shrimp, soak for 5 mim, drained and chopped
4 black Mushroom, soak till soft then, slice thinly
200g pumpkin, cubed

2 tablespoon light soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
100ml water

Cook the rice in the rice cooker as usual (I use SWEET RICE function for my rice cooker)
Heat oil in a wok, saute shallot and garlic till fragrant, add in dried shrimp and fry till fragrant, add in the mushroom, pumpkin and seasoning and fry till pumpkin is soft (add in more water if needed)
When the rice is cooked, stir in the pumpkin mixture and mix well. Serve with fried sesame chicken and chili sauce.

Ingredients for the chicken:
3 Boneless Maryland, cut into pieces
2 cups oil for deep frying
5 tablespoon white sesame seed
3 tablespoon cornstarch

1 teaspoon chopped garlic
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1 egg white

Marinate the chicken pieces with the seasoning for at least 30mins
Coat chicken with sesame seed follow by cornstarch
Heat up oil for deep frying and fry the chicken till golden brown and cooked
Dish up and drain. Serve with chili sauce and Pumpkin mushroom glutinous rice.

Pineapple Fried Rice🍍🍍🍍


1/2 large onion
1 teaspoon minced garlic
90g pineapple
100g squid
150g prawn
1 egg – beaten
230g cold cooked rice

1 teaspoon fish sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon light soy sauce

Heat some oil in a wok, add in onion and garlic and fry for awhile, add in squid and prawn and fry till cooked, remove and set aside
Heat some oil in a wok, add in egg and fry till egg is almost cooked, put in the rice and stir fry well
Add in seasoning and the cooked ingredients and mix well.
Serve hot

Stewed Chicken With Celery And Carrot Rice🐓🐓🐓


Stew Chicken:

2 boneless chicken Maryland, cut into pieces
3 tablespoon oil
1 onion, peeled and cut into pieces
2 potatoes, peeled and cut into pieces
1 red capsicum, cut into pieces
1 green capsicum, cut into pieces

1 tablespoon plain flour
1 tablespoon oyster sauce
1/8 teaspoon pepper

1 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Mix chicken with marinade and marinade for 30 mins
Heat oil, pan fry chicken until golden brown
Add in onion and stir fry until fragrant
Add in the remaining ingredients, seasoning and simmer for 30 min or until potato is soft.

Celery And Carrot Rice:
1 tablespoon butter
1teaspoon minced garlic
1 stalk celery, trimmed and diced
1/2 carrot, peeled s d diced
200g rice, wash and drained

1/2 teaspoon salt
Dash of pepper
350ml water

Melt butter in a pan, add garlic and fry till fragrant
Add in carrot, celery, rice and stir fry till well
Add seasoning and stir well
Transfer to rice cooker and cook until done.

阿嬷 Egg Fried Rice 👵👵👵 – Gluten Free Option

Why is this plain looking fried rice call 阿嬷 egg fried rice? And why do I bother to post such a plain looking fried rice? Well, this fried rice is very popular in the family, all the 5 grandchildren and 3 other kids that my mother-in-law babysits loves this fried rice very much. My mother-in-law had showed me twice how to cook this fried rice, but till now, I still can’t get it to taste like 阿嬷 Egg fried rice! Well, maybe what I’m lacking here in the fried rice is 阿嬷 tender loving care and 阿嬷 smell……, so in the meantime, I guess my sons have to put up with mummy’s version of Egg Fried Rice!😁


1 cup of rice cook as per normal in the rice cooker, when done, leave to cool completely
3 large eggs, beat well
2 tbsp light soy sauce / Gluten Free Soy Sauce
2 tbsp sesame oil

Heat cooking oil in a wok, add in the beaten eggs and spread the eggs into round
When the bottom of the egg is lightly brown and there are still uncooked eggs on top, add in the rice and fry well
Add in the light soya sauce and sesame oil and mix well, serve immediately.