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Oven Baked Chicken Thighs and Vegetables

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This is an easy meal to prepare, tastes good and involves little washing up. Simply place everything onto a pan and pop it into the oven for a half hour and tada! A delicious western dish. :) One of the few dishes I can prepare, and have it still warm when the hubby comes back for dinner. The food is usually cold by the time he is home as we have an early dinner at 6pm for the kids. What I will do for this dish is to prepare his portion on a separate tray, keep it in the fridge and when he is on his way home, time his arrival and bake it in the oven. Then he gets to enjoy his warm dinner (so rare!) A side of green baby spinach and rocket leaves with roasted sesame dressing for the adults Oven Baked Chicken Thigh and Roasted Vegetables (Serves 4) Ingredients: 4 chicken thighs (without bone) 1 large sweet potato (washed, peeled and cut into cubes) 2-3 potatoes (washed, peeled and cut into cubes) 1 carrot (washed, peeled and sliced) Extra light olive oil Some salt (s
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It's been a while... And a new recipe on the Thermomix - Mee Hailam

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2019 has been a year of many changes. My 2 boys have started new schools, with both reaching their individual milestones - Primary 1 and Secondary 1. I have also started my online bakery, so it has been a pretty life changing process indeed. Work for me now starts from 5am till the boys go to bed, with chores, mommy duties and baking! Cooking meals at home is still something that I do, but mainly the same old dishes so I haven't been posting too. In addition, my wonderful hubby bought me a super kitchen assistant, a Thermomix!! Dinner meals now consist of at least 2 dishes prepared by my TM and I get my recipes from the TM cookbooks or online. Even the rice cooker is now kept in the storeroom as I use the TM to cook rice. Although I post some of my regular TM dishes on my Facebook page, it may also be a good idea to share them on this blog. Having checked into this blog after the long absence, I was amazed to see that I still have regular views. Wow! Thanks so much for vie
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Minced Meat and Potato Stir Fry

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This is a simple comfort food. I love scooping spoonfuls of this dish and eating it with rice. Since I had 2 potatoes in the kitchen left over from making ABC soup more than a week ago, decided to make this dish with the frozen mince I had in the freezer for dinner tonight. This is so simple to make, and yet so yummy! My 2 boys love the idea of sampling food that has just been cooked, so when I asked them, "Who wants to test taste??" Both came immediately to the kitchen with open mouths and gave me thumbs up after taking a small mouthful each!! =) This recipe is adapted from Guai Shu Shu . The sauce ingredients remain the same, except that I omitted the corn starch as I had added it in a previous attempt and the dish was way too starchy! Minced meat & potato stir fry (serves 5) Ingredients: 200-300g minced meat 2 large potatoes (peeled and cut into cubes) For the sauce (mix all into a small bowl) 2 TBSP dark soya sauce 2 TBSP oyster sauce 1 TBSP sugar
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Breaded Pork Chops

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It has been a busy period for the past few months, and finally I can sit down and take a breather by going back to my stove to cook!  The older one finished his PSLE and we went away for our family vacation shortly after his exams, probably the only time we can take advantage of the non peak travel season (read: CHEAPER fares and lesser crowd) by letting him skip school for just a few days and the younger one in his final preschool year. Small one goes to Primary School next year, along with all the new changes to the Singapore Education system, but it will be good! With less exams to worry about in the coming year,  maybe I will be able to cook more new dishes to share. So yesterday, I got a request for breaded pork chops which I have not cooked in a long long while. The boys love this, anything fried just tastes great yah. As I was preparing this dish, I decided to share this recipe with you, it really has been a long time since my last blog post.  This
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Chicken & Cashew Nut Stir Fry

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I recalled during my Food & Nutrition class days in secondary school that we learnt this simple stir fry dish, Chicken & Cashew Nuts which was really yummy. Unfortunately, that treasure trove of wonderful recipes which was in the F&N textbook and also a file of photocopied recipes given to us by our teacher have been chucked away, which I dearly regret. There were so many wonderful recipes in it, beef rendang, curry puffs, fried chicken wings etc. Such a pity that I did not hold on to it.  Well, to revisit those good old days, I used this recipe from Rasa Malaysia. The kids didn't really like it because of the capsicum or bell pepper in it. But I enjoyed it, and there was more for me to eat! I have adapted the original recipe which you can find here:  Rasa Malaysia Cashew Chicken Chicken & Cashew Nut Stir Fry Serves 4 Ingredients: 2 pieces of skinless chicken breast (cut into cubes) 4-5 slices of ginger 1 small red or green bell pepper (c
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Daikon, Sweet Corn and Carrot Soup in thermal pot

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Today, I am making a Daikon, Sweet Corn and Carrot Soup using my good old Tiger thermal pot. I have been using this thermal pot for 6 years now and it has been such an energy saving device! Being a Cantonese, I love my soups to be boiled for at least 2-3 hours for maximum flavour and with a thermal pot, I simply let the soup boil for 45min to an hour on the stove, then transfer it to continue cooking in its own heat for another half 4-5 hours. Kind of a Chinese style of sous vide, except that it uses its own residual heat instead of gas or electricity! Whoever invented this technology is a genius! For the busy working person, you can make this soup at night, it will keep warm overnight. Reheat in the morning and keep it in the thermal pot. When you get home from work, reheat again and you can enjoy a delicious and nutritious bowl of soup. I use this method to cook my stewed mushrooms with chicken feet and the flavor is simply awesome!! Stay tuned for that recipe =) If y
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Stewed chicken wings - Chinese Style

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It's been a while since I last shared a recipe. Was doing an import of the photos to my new laptop (old one crashed on me, along with all my photos and documents - pls back up all your stuff! Hard lesson learnt for me), when I saw photos of this stewed chicken wings which I somehow overlooked. It looks similar to the Ayam Pongteh recipe I shared, but definitely different, taste wise. This is a Chinese style stewed chicken wings, great as a main dish to go with rice. I got this recipe from Christine Recipes Stewed Chicken Wings - Chinese Style Adapted from Christine Recipes (Serves 4) Ingredients: 16 chicken mid wings or drumlettes 8 fresh shiitake mushrooms (cut in half) 1 carrot (peeled and sliced) 3 potatoes (peeled and quartered) - I use Brastagi 4 slices ginger 1/2 shallot, diced 1/2 cup water Seasoning for chicken - marinate 4 hours to overnight for maximum flavour 2 TBSP light soya sauce 1 TBSP dark soya sauce 1/2 tsp sugar 1 tsp sesame oil 1
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