Char Kway Teow

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Serves 2 people

Preparation Time

35 minutes


  • 1 x 450g packet of thick fresh rice noodles (Kway Teow and Yellow Noodles)
  • 1 tbsp of vegetable/peanut oil, to coat on noodles
  • 3 red birdseye chillies, thinly sliced
  • 2 garlic cloves, crushed
  • 2 small single chicken breast fillets, thinly sliced
  • 8 medium prawns, peeled leaving tails intact, deveined
  • 3 green shallots, ends trimmed, cut into 4cm lengths
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 eggs, lightly whisked
  • 100g bean sprouts


1.      Boil the noodles for 1 minute. Then drain the water and transfer the noodles into a bowl. Add a little vegetable/peanut oil to the noodles and gently toss it and ensure the noodles are coated with the oil to prevent the noodles from sticking together.

2.      Place the chilli in a mortar and gently pound them with a pestle until finely crushed.

3.      Heat the oil in a wok over high heat, add in the chilli and garlic and stir-fry for 30 seconds until they turn golden brown. Add the sliced chicken fillet in and stir-fry for 2 minutes or until just cooked. Add the prawns in and stir-fry for 2 minutes or until the prawns curl and change colour.

4.      Add the noodles, shallot, dark soy sauce and sweet soy sauce and stir-fry for 2 minutes or until combined. Add the eggs to the noodles continue to stir-fry for 1-2 minutes or until egg is just set. Add bean sprouts and combine.

5. Read to serve.


  • Don’t overcook the noodles before stir-frying – they should be tender but still firm to the bite. Any softer and they’ll break and lose its chewiness.

Here is a video:


Singapore Fried Rice

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Serves 2-4 people

Preparation time: 20 minutes

Main ingredients:

  • Cold left over rice
  • Chopped garlic
  • Oil
  • Fish sauce/Light Soy Sauce
  • White pepper
  • Eggs
  • Pinch of salt

Optional/Additional ingredients (Depending on individual preference and subject to availability):

  • Spring onions
  • Peas
  • Corn
  • Sausages
  • Crab meat
  • Carrot
  • Capsicum
  • Ham


  1. Heat some oil in the wok and fry the chopped garlic till fragrant.
  2. Add in the cooked rice and fry till rice becomes loose.
  3. Push the rice to one side of the wok, add in some oil, followed by the eggs. Scramble and fry the eggs briefly.
  4. Add in all the other ingredients
  5. When the ingredients are cooked, splash in fish sauce/light soy sauce, salt, pepper and some sprinkle some spring onions on top.
  6. Ready to serve.

Here is the tutorial in video:

ABC Vegetable Soup

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Serves 2-3 people

Preparation Time

60 minutes


  • 3 potatoes, cut into chunks
  • 1 carrot, cut into chunks
  • 1 big onion, peeled
  • 2 corns, peeled and cut into chunks
  • 2 red dates (optional)
  • half – 1 tablespoon of salt
  • pinch of pepper (optional)


1.      Boil the water in the pot. The water level should be double the height of the ingredients.

2.      Put the carrot, corns, big onion and potatoes in the pot. Cook for 20 minutes under a big flame.

3.      Adjust the flame to small – medium and cook for another 30 minutes.

4.      Put in the cabbage. Add half to one tablespoon of salt and a pinch of pepper (optional). Cook for a further 10 – 20 minutes.

5.      Ready to serve.

Here is the video:

Coke Chicken Wings

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Serves 3-4 people

Preparation Time : 15 mins


1) Chicken Wings

2) Coke

3)  A teaspoon of salt

4) Light Soya Sauce

5) Ginger

6) Spring Onions (optional)

7) Cooking Oil


1) Wash the chicken wings and marinate them with light soya sauce and salt for about 7-10 mins. You can also put slices of ginger to enhance the taste.

2) Heat the cooking oil, then shallow fry the chicken wings until golden.

3) Add in the coke just enough to cover the chicken wings.

4) Keep stirring to prevent the chicken wings from burning until not much coke are left inside. (about 7 mins)

5) Stop the fire and wait for the chicken wings to cool down.

6) Garnish with spring onions. Ready to serve.

Here is the tutorial:

Pumpkins, Peanuts & Pork Ribs Soup

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300g Pork Ribs
150g Groundnuts
80g Red Kidney Beans
400g Pumpkins
4 Red Dates
1 Teaspoon Salt, optional

1. Blanch the pork ribs in boiling water and then rinse to get rid of any strong smell.
2. Blanch the groundnuts and red kidney beans in boiling water then soak with some water for about 20minutes.
3. Peel pumpkin and cut into big pieces.
4. Boil 1.5 litres of water is a pot, put pork ribs, red dates, groundnuts and red kidney bean into it an bring to boil.
5. Transfer to a slow cooker and cook on low heat for about 1 hr then add in the pumpkin and cook for another 1 hour then served.
6. Or you can cook on stove on low heat for 30 minutes then add in the pumpkin and continue simmer for another 30 minutes.

1-2-3 Chicken Stew

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500g Chicken Pieces, cut into bite size
4-6 Cloves Of Garlic, finely chopped
1 Tablespoon Tau Cheong Paste, 豆酱
2 Tablespoons Sugar
3 Tablespoons Black Vinegar,黑醋
1/2 – 1 Teaspoon Dark Soy Sauce
1 Packet Of Sweet Peas,甜豆
1 Medium Potato, cut into small cubes
1 Small Carrot, cut into small cubes
1 Medium Tomato, cut into wedges
1/2 Cup Water

1. Wash and clean the peas then saute it in a pan with some oil, garlic and half the tomato wedges for 1 minutes, dish and set aside.
2. Cut, wash and drain the chicken pieces then set aside.
3. Preheat the pan with 1 tablespoon of oil then saute the garlic, tau cheong paste, sugar and black vinegar until fragrant then add in the chicken pieces.
4. Stir-fry the chicken for about 30 seconds then add in the potato, carrot and tomato.
5. Next add in some water, cover and simmer the chicken for about 5 minutes till the potato and carrot are tender.
6. Lastly thicken the sauce with some cornstarch water and serve.

I used 2 chicken drumsticks and 3 chicken wings.
You can use this recipe to cook pork ribs instead of chicken too.

American Chocolate Cake

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250g Butter, melted
1 Cup Brown Sugar
1/4 Cup Caster Sugar
4 Eggs
1 1/3 Cup Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Powder
150g Dark Chocolate, roughly chopped
40g Roasted Almond, roughly chopped
40g Roasted Macadamia Nut, roughly chopped

1. Put the butter in a microwave safe bowl and melt it on high 2 minutes, pause to stir after each minute.
2. Sift all the flour ingredients together and set aside.
3. Next add both the sugar to the melted butter and stir till the sugar became almost melted and gluey.
4. When the sugar mixture is cool off, add in the egg one by one and use a balloon whisk and beat till well combine.
5. Next slowly whisk the flour mixture into the egg mixture till well combine.
6. Lastly stir in half each of the chopped dark chocolate and nuts then pour into a square or rectangle brownie tin.
7. Sprinkler the remaining chocolate and nuts on top of the mixture, give the whole tin a few bang to knock off the air bubbles inside.
8. Bake in a preheat 180 degree oven and bake for about 18 – 20 minutes depend on the tin size.
9. The brownie will pull away from the sides of the pan and when test with a skewer, it will be a bit moist inside.
10. Cool. Cut into bars.

a) If using those black coated baking tin, you have to reduce baking time by 3-5 minutes.

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