Chicken And Mushroom Carbonara

I used to buy store bought Carbonara sauce whenever my family ask from “white pasta sauce”, but I stop buying them when I chance upon this recipe online. This suppose to be a dry spaghetti, but my son prefer it a bit wet, so after a few trial and error, I manage to get the consistency that he likes. Of course if you prefer the original version of the dryer spaghetti, you can reduce the amount of thicken cream and cheese. Enjoy! 

Serves 2


250g Fettuccine or spaghetti

350g Chicken thigh or chicken breast, cut into bite size

6-8 medium shitake mushrooms

1 tablespoon Olive oil

3 whole eggs + 1 more egg yolks

100g Thicken cream

60g grated Parmesan cheese

1/4 teaspoon Freshly ground pepper

1/4 teaspoon Salt, or to taste


1. Soak the mushroom till soft, discard the stems and sliced thinly 

2. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper

3. In a bowl, whisk together the eggs, cream, Parmesan cheese, salt and black pepper

4. In a pan, heat up 1 tablespoons oil and cook the chicken till brown and fully cooked

5. Add the mushrooms and cook a another 2 minutes. Dish up and set aside. Leave the pan on the stove, do not wash it.

6. In a pot, bring water to a boil, add in 1/4 teaspoon salt and 1/2 tablespoon oil and cook the spaghetti according to the manufacturer’s instructions

7. Transfer the spaghetti into the pan then put in the egg mixture and mix to coat the spaghetti.

8. Add in the cooked chicken and mix well (The heat from the skillet, chicken, mushrooms and spaghetti will cook the egg yolks.)

9. Serve immediately.


This is a very quick spaghetti dish, so make sure you get everything ready before you start cooking.

If the spaghetti  gets too dry, you add in more cream or some of the spaghetti water to the sauce.


Curry Chicken With Yam

Every time I cook curry chicken, I will use the same old, no fail yummy recipe using A1 paste and potatoes.  When I came across this recipe from my cookbook, I decided to give this a try, as this is the first time I see a recipe uses Yam instead of potatoes.  Among all the tuber vegetables, Yam is my favorite, but yam is not easy to find in Perth, so I have to use Taro as that is the closest thing I can get.  The house smell so nice when I was deep frying the taro.  After finishing cooking the curry and did some tasting, to my surprise, this curry is so delicious! The curry is creamy and with a tint of the taste of taro, YUM.  Though it was troublesome to have to deep fry the yam (and not very healthy too), but it is worth the extra  effort and extra calories! Guess will have to workout harder tomorrow then.😂


Oil for deep frying

450g Yam, cut into large cube

1 whole chicken (1.5 to 1.8kg), cut into bite size

6 tablespoon chopped shallots

4 stalk lemongrass, crushed 

4 tablespoon curry leaves

200ml Kara coconut cream

1 1/2 teaspoon salt, or to taste

1 1/2 teaspoon sugar, or to taste

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

1 1/2 tablespoon oyster sauce, or to taste

6 tablespoon curry powder

700g water

Heat oil for deep fry and deep fry the Yam till golden brown, dish up and drain off oil

Leave 2 tablespoon oil in wok and sautéed the shallots till fragrant

Add in lemongrass n curry leaves and fry till aromatic 

Add in chicken and fry till brown 

Add in seasoning and yam and bring to a boil

Reduce heat, cover with lid and simmer for 20mins or till chicken is cooked

Add in the coconut cream and cook for 5 min.  

If is too watery, take one piece of the Yam and use a fork and mash it and stir it in to thicken the curry 

Serve hot with rice

Honey Roasted Chicken (Whole) – Oven or Buffalo Air Fryer Method香烧蜜汁烤鸡🐝🐝 🐓🐓


Serve 4-6
Cooking time: 60 mins


1 whole chicken about 1.2kg to 1.5kg

2 tablespoon honey


3 teaspoon salt

2 teaspoon sugar 

2 teaspoon light soy sauce 

1 teaspoon dark soy sauce

1 teaspoon sesame oil

1/4 teaspoon pepper

1/4 tsp five spice powder

1 tsp minced garlic

Rinse the chicken and drain well

Combine all the marinade in a bowl and mix well and rub on the whole chicken, both inside and outside well

Cover the chicken with glad wrap and leave it the fridge to marinate overnight.

Remove the glad wrap the next day and leave it in the fridge for 2 hours to dry out the skin (turn the chicken upside down after an hour to dry out the other side)

Oven Method:

Preheat oven at 180°C and bake for 40mins or until golden brown

Use a brush and brush the chicken with honey and bake for another 5 mins. Remove and leave to slightly cool before cut into bite size and serve. 

Buffalo Air Fryer Method:

Insert the fork into the middle of the chicken and secure both sides to the chicken fork.

Place the secured chicken fork into the air fryer and close the lid
Set the timer and select roast mode/ roll mode / 170°C / 1 hour

Brush the honey on the chicken 5 mins before it is ready then continue roasting until time is up. (Note: set your own timer to 55 min and when time up brush with honey, the fork will turn by itself for you to brush the honey)

Remove and leave to slightly cool before cut into bite size and serve

Paleo Banana Blueberries Muffins

I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me.  But to my surprise they are really soft, moist and nice.  The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise.  So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic.  Thanks Maura for the recipe!

Preparation time: 10 min

Cooking time: 18 min

Yield: 12 Muffins

145g over ripe bananas (without skin), mash

80g honey ( I use rice malt syrup 100g)

2 teaspoon vanilla extract

2 eggs

60g coconut / olive oil

100g semi sweet dark chocolate chip

100g blueberries

Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl

240 g blanched almond flour

20g coconut flour

1 teaspoon bi-carbonate soda – sifted

1/4 teaspoon salt


Lined the Muffins tray with muffin liners

In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well

Add in the eggs, oil and mix well

Add in (B) and fold in with a spatula and mix till just combine

Leave on table top to let if rest for 15 – 20 mins

Preheat oven to 175°C

Add in the Chocolate chip and blueberries and mix well

Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired 

Bake for 18 min or until a toothpick inserted in the centre comes out clean

Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely 
Place in an airtight container and store in the fridge for up to 5 days

Spinach And Ricotta Cannelloni

Eldest son: “Mum, what’s this.” 

Me: “I don’t know…… I think is tube pasta…..”😂😂😂

Sometime last year, when we were having buffet at Crown Perth, my youngest son pointed at his plate and ask me can I make this at home. I happen to come across this instant Cannelloni, and follow the cooking instructions that is behind the box, and both of the boys says is very yummy. I don’t mind making this for them again as it was stuff with spinach, lots of lots of spinach! 😉😉

1 box (about 16 pieces) Instant dry Cannelloni

2 tablespoon oil

600g canned tomatoes puréed

2 teaspoon basil

1/8 teaspoon each of salt and pepper

250g spinach

250g ricotta

2 egg yolks 

2 clove garlic, crushed

30g grated cheese

1/8 teaspoon nutmeg 

1/8 teaspoon salt


Combine all the ingredients (A) in a large mixing bowl and mix well, set aside

Heat oil in saucepan, add in tomato puréed, basil, salt and pepper and bring to a boil, removed from heat.

Pour half of the tomato mixture into a large baking dish.
Fill the dry cannelloni with the mixture (A) and arrange it onto the baking dish

Pour the remaining tomato purée on top the cannelloni

Sprinkle the cheese on top

Bake at pre heated oven at 200°C for 30-35 min or till cannelloni is cooked.

Zucchini Noodles Bolognese (Paleo Diet) – Gluten Free, Grain Free, Dairy Free 

Been seeing a lot of Zucchini noodles recipe on the internet for quite sometime, today I decided to give this a try as I would like to increase vegetables intake in my children’s diet. I would say this is pretty much a Paleo diet – is gluten free, dairy free and grain free.  Whenever I make spaghetti for my family, I usually use bottled sauce, as they are cheap and convenient, so this is my first time making bolognese sauce from scratch.  And the verdict from my children – Yummy! 

Serves: 4-5

Ingredients for the Bolognese Sauce:
1 Tablespoon coconut oil / olive oil

1 large onions, chopped

4 garlic cloves, minced (or 1-2 Tbsp minced garlic)

500g lean beef mince (or mince of your choice)

1 Tablespoon dried rosemary

2 Tablespoon dried oregano

50g carrot, grated or finely diced

100g celery, finely diced

300g (about 1) zucchini, grated

1 kg large roma tomatoes, chopped

100g tomato paste

100g cup mushrooms, sliced

sea salt and pepper to taste

Ingredients for the Zucchini Noodles:

3 large Zucchini 

1/4 teaspoon salt

Direction for the bolognese sauce:

1. In a large pan cook onion and garlic in olive oil for a few minutes until they start to soften, but not yet brown.

2. Add the mince beef and herbs and cook until just starting to brown. 

3. Add the carrot, celery, Zucchini, tomatoes and tomato paste. Mix well and bring to a boil.  Reduce heat and let it simmer to allow the sauce to thicken until desired consistency.

4. Add in mushroom, salt and pepper to taste. Remove and set aside.

Direction for the zucchini Noodles:

1. Wash and clean the Zucchini, cut the the top and boot, end of the Zucchini 

2. Use a peeler and shred into long stripes. Discard the core

3. Put the shredded Zucchini onto a colander, add in the salt and mix well, leave it to drip dry

4. Heat wok, add in the Zucchini and fry for a few min, do not over cook.

5. Dish up and leave on a colander to remove excess water

Cauliflower Rice

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-fry, 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.


1 large head cauliflower, separated into florets

2 tablespoons olive oil

Optional ingredient

Sea salt to taste

2 tablespoons fresh parsley leaves, finely chopped

Juice of 1/2 lemon


Pre heat oven at 200°C

Line a large baking tray with baking paper

Cut the cauliflower into smaller florets, wash and drain well

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

Place the cauliflower onto the baking tray, sprinkle the olive oil and mix well

 spread out evenly 

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

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

Remove from the oven.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. 

Serve warm.