General Tsao’s Chicken

General Tsao’s Chicken

A new recipe shared by a friend. The original recipe can be found at

It’s pretty easy to make and my eldest daugther love the chicken bites … she said ‘best chicken nuggets’ 😉

I’ve no idea why this dish is called General Tsao’s Chicken but to me the dish is almost similar to Kung Pao Chicken. I made it spicier as my friend suggested by adding more chilli flakes in it. Definitely love the taste … its really goood!!

General Tsao’s Chicken

Heat 4 cups of vegetable oil
Beat 1 egg in a bowl
Sprinkle 1 tsp of salt
Sprinkle 1 tsp of sugar
Add a pinch of white pepper
Mix everything together
Add a little bit at a time, 1 cup of corn flour
Mix well and finally add the chicken cuts

Re-fry the chickens

Fry the chicken cuts till they float to the top
Take them out to cool
Then re-fry the chicken cuts till golden brown
Take them out and drain well on paper towel

The making of GT’s chickens

For the sauce:
Heat 2 tbsp of oil in a small wok or large skillet
Add 3 tbsp of chopped onion leaves
Add 1 clover of chopped garlic
Add 6 dried whole chillies
Add 1 strip of orange zest
Cook and stir till garlic and chillies for about 5-7 mins
Add half a cup of sugar
1/4 of ground ginger
1 tbsp of vinegar
1/4 cup of soya sauce
2 tsp of sesame oil
2 tbsp of peanut oil
3 tbsp of chicken broth
Sprinkle chilli flakes (if you like them spicy)
Stir and bring the sauce to a boil
Then add 2 tbsp of corn starch to a 1/4 cup of water
Add it to the sauce and let it cook till the sauce thickens
Once thickens, off fire and add the chicken
Mix well and its ready to be served

Note: Adjust the taste to suit your palate if necessary. I did cos I actually add a bit more vinegar and add a bit of salt to it.

can easily eat them with white rice 🙂

Chili Crabs

Chili Crab ala Aishah, named after my niece cos the recipe came from her sharing 😉

It’s tasty and both my husband and eldest daughter gave their THUMBS UP!
I cooked this last Saturday together with the Karipap Bai … so last Saturday was super busy and tiring but all these did not matters when I see the end results and my family members enjoying them 🙂

4 pcs of crabs, cleaned and cut into ¼

Blend as paste:
5 red chilies
10 dried chilies
4 slices of galangal
6 shallots
8 garlics
1 stalk lemongrass
6 candlenuts
3 red cili padi
Juice from 1 green lime

1 tsp of taochu – wash and mash
3 tbsp of sugar
½ tsp salt
5 tbsp of tomato ketchup
(mix all these together)

toasted belacan – 2 tbsp
2 eggs – beaten
1 cup of hot water

Heat about 5 tbsp of oil in a wok.
Stir fry the toasted belacan and the chili paste till fragrant.
Add crabs and stir fry
Add 1 cup of hot water
Cover and let it simmer for about 8-10 mins
Add in the eggs. Mix well.
Once everything is cook, can off the fire and it’s ready to be serve.
Garnish with spring onions or coriander leaves.

Steamed Eggs

Last night, I cooked my first steamed eggs, recipe was shared by my Chinese colleagues. A simple recipe, easy for working mother like me and yet tasted good … yummm!!!! 🙂

The surface of the steamed eggs was not as smooth as I would like, there’s room for improvement. Going to try again till I get it right and perhaps the next time going to either add minced meat or prawns to it. IMG_2639

Chinese Style Steamed Eggs

4 eggs
500 ml of hot water
1 cube  of Knorr chicken or ikan bilis (I used half only)

Method :
Dissolve the Knorr cube into the hot water, add the eggs and beat lightly or just stir also can. Pour/strain into a dish or bowl that’s suitable for steaming. Make sure no air bubbles on the eggs mixture. Steam with low fire for about 10 mins.

Tips : Ensure that the steamer is boiling and then low the fire when you begin steaming.

Serve with hot rice and other dishes. I had mine with just hot rice and sweet black soya sauce 😉

Chwee Kueh

Chwee kueh is a local Chinese savoury snack. Normally it’s serve during tea breaks and mini celebrations. Can also be eaten for breakfast.  This recipe is a keeper. I really like it and I had made it last Sunday. My first attempt and alhamdulillah, it turned out good, I’m definitely going to repeat making it. My eldest niece gave me a thumbs up when she had them …  😉


Chwee Kueh .. I wanted to garnish with red chilli but had to sub with green since there’s no red chilli at home …hmm will look nice with red chilli on top.

Chwee Kueh (makes about 2 dozens pieces)

150 g rice flour
12 g cornflour
12 g wheat starch
1 tsp salt
2 tsp veg oil
300 g room temperature water

Whisk all ingredients together till smooth. Add 400 g boiling water and whisk again.

Cook over low heat till just thick enough to coat the sides of the pot thinly. Off the fire and put the pot in a water bath. Stir a bit to help dissipate the residual heat.

Pour mixture into moulds. Steam for 20 min. Then steam another 1-2 min, uncovered, if there’s water on the cakes.

To make the topping:

150 g chai poh (salted turnip) – rinse twice to remove access salt. Drain well.
30 g garlic – peel n mince

Mix the garlic with the chai poh and add 1/4 tsp dark soya sauce. Mix evenly.
Fry the chai poh mix with a 120 ml oil. Stir fry over medium-high heat.
When the garlic is nicely golden brown, reduce the heat and add 2 tbsp of sugar. Adjust seasoning accordihgly. Off fire.

To serve.

Unmould with a skewer or chopstick. Add the topping. Ready to serve with sambal.


Soft and savoury … my favourite 🙂

Original recipe from :

Fried radish cake

Had cooked this sometime ago, its a simple dish that the Chinese love to eat for breakfast or supper. This dish has become so common in Singapore that you can find it almost everywhere. It can be considered as one of the popular local cuisine. There are 2 types of Fried Radish Cake, either the white or black version. The white version because it ‘s not spicy and did not have any dark sweet soya sauce in it while the black version has chili paste and dark sweet soya sauce added to it.

This one here that I cooked is the black version though it did not look so black since I did not add so much of the soya sauce.

Fried radish cake

How to cook it?

Ingredients :

4 radish flour cakes (nowadays its sold at the supermarket, so can find it quite easily)
4 tbsp of oil
1 tbsp of chopped garlic
1 tbsp of chili paste
1 tbsp of “chye poh” (salted radish)
2 eggs
4 tbsp of dark soya sauce (sweet and thick type)
1 stalk of fresh onion leaves chopped

Method :
Heat 2 tbsp of oil in a wok. Fry the radish flour cakes, use the spatula to cut the flour cakes into small cubes.
Off the fire and set the radish cubes aside.
Then, add in another tbsp of oil, fry garlic, chili paste and chye poh till brown. Mix with the radish cubes evenly and make a space in the wok again.
Break the eggs, and leave it to set for a few minutes. Put the radish cakes on top of it and toss.
Stir evenly and add the dark soya sauce. Stir evenly again and off the fire.
Serve in a platter and sprinkle the chopped fresh onion leaves on top.