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Showing posts with the label one-pot wonder

One pot pasta by Vivian Tang

1. Put all ingredients including pasta into a pot.
2. Add water or chicken stock. (I cooked abt 300g of pasta with ard 3 cups of water)
3. Bring to a boil.
4. Add salt and pepper.
5. Once the water/chicken stock is boiling, lower the fire to medium low, cover and let it cook for ard 10 min or until pasta is cooked and water is reduced, stirring the food once in a while.
6. Add cheese, cover and let it melt. Stir in the cheese.
7. Serve hot!

Claypot Chicken Rice by Derek Woo

Marinate about 500g of chicken meat with 1 tbsp dark sauce, 2 tbsp oyster sauce, pepper and 2 tsp ginger juice for 2 hours. 
Rehydrate 4 mushrooms and soak lup cheong to remover the skin. Leave the skin of the duck liver lup cheong on. Fry some diced salted fish with a tbsp of oil in the clay pot then remove. 
Add a cup uncooked rice which has been rinsed and stir to make sure it's coated. Then add a cup of water and 2 tbsps of water from the mushrooms when you rehydrated them. Cover n simmer for 10mins until rice is almost cooked. Add in marinated chicken, lup cheong, mushrooms and salted fish. 
Drizzle the sides of the clay pot with oil to get the charred bits and simmer for a further 20 mins with lid on. Switch off fire and add in 3 stalks of bak choy and leave the cover on for a further 15mins. Uncover and enjoy!

Pen Cai by Zann Teo

Stock base :
Chicken breast
Ikan bilis
Yellow beans
Boiled for few hrs .
Discard the ingredients .

Add dried oyster , dried mushroom to cook this ingredients till soft . Take this out leave aside for arrangement .

Now, we can add seasoning to the soup base add the canned abalone water to the base too . Salt n pepper to taste thicken slightly with potato starch .
Transfer this base to your preferred pot. Add all the ingredients on top .

Rest of the ingredients need to boiled .
Quail egg
Leave aside .
Fry yam . Leave aside to arrange
Roast pork belly ,buy from stall
Roast chicken , buy from stall

I am using a steamboat pot . After arrange all the ingredients, bring to boil.
Serve and enjoy!

Fish Maw with Chinese Mushrooms & Sio Bah Stew by Joyce Ng

Fried fish maw, 2 packs (abt 6-7 pcs), blanched & cut into preferred size
5 chinese mushrooms, rehydrate, sliced, halved, quartered or whole
2 carrots, cut into pcs
4 stalks celery, cut into pcs
sio bah, cut into pcs, around $10 worth quantity
15 pcs Chikuwa (optional)
Abt 5 cups broth
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp potato starch + 5 tbsp water

Bring sio bah, chinese mushrooms in broth to a boil and simmer. After 1/2 hr add fish maw & continue to simmer. Follow by carrots in 15 minutes after adding fish maw. Simmer for another 10 minutes and finally the celery, chikuwa (if using), oyster sauce & shaoxing wine. Simmer for another 5 minutes, season wif salt & thicken with potato starch mixture and it's ready to serve. (Nice to serve with chopped chilli padi in lime juice)

For easy reference :
Start: sio bah, mushrooms & broth
30 mins from start : fish maw
45 mins from start : carrots
55 mins from start : celery, chikuwa, oyster sauce &…

Pen Cai (盆菜) by Jeffrey Yeo

CNY is more than two months away, but here's my take on the traditional Pencai recipe which I've been doing for the past couple of years. It's worked quite well so far, so if anyone's interested, give this a try! Word of caution: It takes 2 days to prepare and put together - so plan well ahead! Master Stock Ingredient
- 700 grams fresh medium prawns
- 400 gram pork belly
- A pinch of course sea salt
- 250 grams fresh white clams
- 3 large dried oysters
- 3 large dried scallops
- 1 leek, sliced
- 1 thumb young ginger, thinly sliced
- 1 bulb spring onion/ Tokyo Negi, whites only, thinly sliced
- Dark Soy 3 tblspn
- Light Soy 3 tblspn
- Shaoxing wine 1 tblspn
- Teochew fish sauce 2 tspn
- Oyster sauce 2 tblspn
- 2tbsn sunflower or canola oil
- Thumb-size rock sugar
- One pinch coriander seeds, crushed in mortar & pestle, lightly toasted
- One pinch mustard seeds, crushed in mortar & pestle, lightly toasted Base Stock Preparation1. De-shell the heads of the prawns, remove the ant…

Budae Jjigae (Korean Army Stew) by Anna Tan

 I did not add the seasoning of the Korean instant noodle. I used 2 tbsp Gochujang pepper paste, few drops of sesame oil, 1 small pkt of kimchi and 800ml ikan bilis broth. This is a bit spicy. I got it from Korean supermarket but you can find similar gochujang from coldstorage or Xtra NTUC.

Ikan bilis broth: Depends the amount of Korean instant noodle that you wish to cook. For above I used 900 ml of water with a handful of clean ikan bilis to boil for 15 mins, no salt added. Roughly about 800ml broth.
After arranging the ingredients, add in the broth about 800ml for 2 instant noodle and bring to boil. Not too long.

'Peng Cai' by Tan Soh Siang

I based on agaration and uses similar ingredients when I do braised pork. Except this one more troublesome as I want to present it like Peng Cai.

Here is the ingredients I used after digging my fridge;

Dried Mushroom pre soak
Pork ribs
Chicken thigh or mid joint wing
Sea cucumber
Fish maw pre soak
猪脚劲 pre soak (sorry dun know the spelling)
Chicken feet
Bai cai
Dried scallop soak and keep the water
All above cut to desire size

Dark sauce
Light sauce
Hua tiao wine

Boil mushrooms with water and above seasoning for about 1 hour in slow fire.
During then prepare a claypot and put a few slices of ginger at the base of the claypot. Lay the Bai Cai on top of the ginger, and set the claypot aside for later use.
Add the pork ribs to the mushrooms and boil for 15 mins.
Remove the ribs and add chicken feet. Boil for 15 mins too.
Remove the chicken feet and add the chicken thigh. Approximate 10 mins depend on the size you cut.
Next add sea cucumber and s…

Thunder tea (Lei Cha) rice by Rontree Chan

Lei Cha Recipe :
Assorted stir fried vegetable:
~ long bean chopped fried with dried shrimp (soaked)
~ tau kua chopped in cube
~ cabbage (diced)
~ preserved turnips/chai poh (diced)
~ toasted peanut
~ Shu zai cai薯仔菜(diced)
~ leeks (diced)
~ Cai sim (diced)

Lei Cha soup base: (Agaration)
~ 1 cup basil leaves
~ 1/2 cup of mint leaves
~ 1 tsp of diced ku li sim ( 苦粒心)optional
~ some 番石榴嫩叶 guava baby leaves optional if cannot find
~ about 4 Tbsp of dried chinese tea leaves
~ 3 Tbsp of toasted sesame seed
~ about 40g toasted peanut
~ stir fry the top 4 types of leaves with a little oil till fragrant. Then add little water bring to pound or blend.
~ add in tea leave, peanut and sesame seed + water ( blend or pound together to paste).
~ serve with hot water to dilute.

Korean Army Stew (Budae Jjigae) by Fiona Wong

The soup base is made up of chicken stock, gochujang, garlic powder and sesame oil.
You can adjust the amount of gochujang depending on the desired spiciness.
Bring soup to a boil in a pot and arrange your ingredients in another pot (preferably a shallow one). Ingredients can include sausages, spam, tofu, baked beans, Korean vermicelli, tomatoes, corn, minced beef (marinated with gochujang), kimchi, mushrooms.
Pour the soup into the shallow pot with ingredients and continue to boil for about 5-10 minutes.
Add in sliced cheese and instant noodles.
Ready to serve once noodles are cooked!

"Budae Jjigae" army stew by Soh Bernice

Personally I like it hot and spicy, so I mixed chili paste and powder in while having ( 1 - 2 table spoon)

Soup base
1500ml chicken broth(I use ready made pack, 1/2 with water)
3 tbsp gochujang (chilli soy paste) adjust to liking
2 tsp gochugaru (chilli powder)
1 tbsp rice wine
1 tsp sesame oil
2 tsp fish sauce
2 cloves of garlic, minced
100g minced beef/pork (mixed with chili paste)
½ tin of Spam, sliced
3 sausages, cut into thirds
Blocked tofu, sliced
½ onion, sliced
1 bunch of spring onions/ or leek chopped
1 pack of golden mushroom
1/2 cup of kimchi(chopped into pieces)
1 slice of cheese
1 packet of Korean instant ramen

Bring chicken stock to boil in a medium soup pot.
Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.
Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.
Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.
Add prepared soup base to the claypot and bring …

Happy call chicken rice by Agnes Yue


1 pkt of chye xin (I just blanch n drizzle some sesame oil on it)

8 chicken wings (drums I debone but wings remains)
1.5 lup cheong (take out the wax n cut diagonally
1 piece salted fish
5 dry shitake mushrooms (soaked)
2 cups of washed rice
2 cups of chicken stock (I made a pot of water with whole chk bones and 1 carrot

3 cloves of garlic, minced finely

Sauce A - to pour over the rice (mix well)

1 tbsp light soya sauce (low sodium)
2 tbsp mushroom oyster sauce
2 tbsp premium dark soy sauce
1 tsp pepper
1 tbsp of sesame oil


Marinade the chk wings (for at least 1hr) using 2 tbsp of Hosin sauce

Blanch the vege and drizzle some sesame oil on it and set aside.

Heat up happycall, drizzle some sesame oil, put the chicken wings and mushroom and stir fry for 2min on each side. Dish out and set aside. (Chicken not completely cooked)

Drizzle some sesame oil and put salted fish n pan fried.
Dish out and set aside. Retain the oil in the happycall.
(When cool, debone n m…

Kampar Claypot rice by Jensie Tan

500g chicken (cut small pc, can use wings)
600 g rice (rinsed)
Water is a little lesser from normal cooking rice method ( let's say 500g just put 450g)
5 pc dry mushroom (soak until soften and cut), don't discard the water
2 pc Chinese sausage - rinse with hot water, remove the plastic and cut
40g or more salted fish (fry until golden )
10g ginger cut very fine (optional)

1) marinate the chicken with 1/2 tbsp light sauce, 1 tbsp oyster sauce , 1 tbsp HUA teow chiew
1/2 tbsp sesame oil, 1 tsp white pepper powder, 1 tsp corn flour, add in the ginger juice ... marinate for one hour  ( I fry for a while )

2) for the mushroom I fry without oil for a while and take out

3) put the rice into the claypot with the mushroom water and cover, let it boil, about 10 min open it n put in all the ingredients on top of the rice.

4) lower the fire n cook for another 10 to 15min  (pls do not stir the rice )

5) when it's cooked, take out, add in no. 6 and stir well. Top with spring onion and…

Hor fun by Zann Teo

Hor fun
Sliced pork
Cai xin
Chicken stock . Chicken bones boil with ikan bilis and yellow beans .

Fry hor fun in non stick pan add dark sauce Fry for abt 10 mins till dark sauce is well coated with colour .

Fry sliced pork with garlic till half cooked . Add stock let it boil add the rest ingredient . Add salt n Pepper for taste
Add cornflour with water to thicken last add well beaten egg .

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Mee Rebus by Jeannie Lee

Ginger slice pork mee suah soup by Esther Tho

‪‬ Recipe for 3 persons
150g lean pork (sliced)
250g mee suah (I use Japanese Somen)
1 thumb size of old ginger (cut to strips)
3 eggs (fried both side)
2 tbsp heaps of oyster sauce
2 tsp black soy sauce
15ml Martel or DOM (optional)
Salt and pepper
Sesame oil
Vegetable (Sio bai cai or Cai Xin)
Coriander (optional)
1. Fried the ginger with oil till brown and leave aside.
2. Stir fry the slice meat till half cooked with the leftover oil from ginger.
3. Add oyster sauce, salt & pepper and continue stir fry till fully cooked.
4. Pour in 1 ltr of hot boiled water and simmer for 15min.
5. Cook mee suah till soft with boiling water, drain.
6. In a bowl, put in the liquor, mee suah, soup with sliced pork, fried egg, veg, drizzle with sesame oil and garnish with the fried ginger and coriander.
Done & Enjoy!

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Hokkien mee by Agnes Yue

1 carrot cut into matchstick size
1 pkt of chai xin
1 egg
1 pkt of minced chicken meat (seasoned with fish sauce for 10min)
2 cloves garlic (cut into small pc)
1 pc fish cake (cut to slices)
Hokkien mee
Premium dark soya sauce
Mushroom oyster sauce
Fish sauce
200ml of water with 1 tbsp of fish sauce n 1 tbsp of corn flour

Drizzle oil on pan, saute garlic
Add minced chicken n stir fry til cooked, set aside in the pan. Add fish cake n carrot.
Add 200ml of water with fish sauce n 1 tbsp of corn flour.
Add mushroom oyster sauce and premium dark soya sauce sauce (put according to on ur taste)
Mix and it will bcum gravy sauce ... if u wan more sticky kind...(put water with corn flour) Add egg into the sauce n stir...
Add chai xin n hokkien mee.
Boil til noodle is cooked n serve.

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Army stew by Juan Juan Lim LiJuan

Thai beef bee hoon soup by Rontree Chan

Char kuey tiow by Shen Cui Ling

Recipe for 2 adults n 2 kids:

I fry 3 eggs half cooked n leave half cooked , set aside.

Then fry 3 to 4 chopped garlic n 2 to 2 white part of green onion till fragrant.

Then add about 10 pcs of meat ( chicken or pork slices) (marinated with sesame oil corn starch n soya sauce) n fish cake slices ( about 2 flat pcs) n fry a while till meat half cooked .

Add vegetables (1 packet shanghai greens) n salt a bit then add 100 ml of chicken stock. Fry a while.

Then add half packet of kuey tiow n half packet yellow noodles ( monkey brand) bought from ntuc.

Then add 1 to 2 tsp of salt., think about 3 to 4 tablespoon of Rose brand sweet soya sauce n fry till well combined.

Do not fry too long. If not soggy. If ur seasoning not good. Lower heat n adjust taste accordingly.

卤面 by Jammie Chua

The braised pork and eggs:
4 eggs
1 slab of pork belly
A few star anise
2 cinnamon stick
4 garlic cloves
A pinch of pepper
A pinch of salt
Some sugar
For dark soy sauce and dark soy sauce, I estimated (taste and adjust)

1. Boil some eggs and set aside.
2. Bring a little water to boil, enough to cover the pork belly.
3. Add in star anise, cinnamon sticks, garlic, soy sauces, salt, sugar and pepper. Boil.
4. Add in pork belly and eggs. Simmer for 25min.
5. Leave it overnight. (Heat up before eating)
6. Remove pork belly and eggs from pot and slice.

Noodles and vegetable:
Flat yellow noodles
Bean sprouts
(Boil together. Set aside.)

Add more water to the overnight 'lor' if needed. Stir in corn flour. Turn off the gas and stir in a beaten egg.

Pour gravy onto the noodles and bean sprouts. Serve with the sliced pork belly, eggs, fish cakes, ngoh hiang. Garnish with chopped garlic, spring onions, cut chili and sprinkle some vinegar.


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