Wednesday, April 21, 2010


I  love this recipe so much that I cooked them almost once a month for my family. Home cook meals are always the best and we are happy when seeing our family enjoy our cook :)


2 whole chicken legs, deboned


1 egg
1 tbsp Maggi seasoning
1/2 tbsp sugar
2 tbsp Shaoxing wine
2 tbsp corn flour / cornstarch
a dash of sesame oil and pepper


2 tbsp water
2 tbsp Maggi seasoning
1/2 tbsp light soy sauce
1/2 tbsp sugar
3 tbsp Shaoxing wine
a dash of pepper and sesame oil


1. Combine the marinade sauce ingredients until well mix. Marinade the whole deboned chicken legs for at least 30 minutes ( Do not over marinate or else the chicken will be salty ).

2. In a non-stick pan, heat up 2 tbsp vegetable oil and pan-fried the marinade chicken until golden brown and cooked. Add in the sauce ingredients and cooked until the sauce becomes thick.

3. Remove the chicken and put it on the cutting board. Immediately cut the chicken into bite pieces and serve it hot.

Saturday, April 3, 2010


This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to enjoy my friends :)


2 tbsp cooking oil

300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves

Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted


1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.

2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.

**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.