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 🙂

Pesto Chicken and Veggies

Today, my eldest daughter is the chef of the day!

Right after school just now, she went to Cold Storage and bought ingredients to cook this dish, Pesto Chicken and Veggies.

She did this on her own initiatives and I am always happy to see any of my daughters doing so 🙂

So looks like I shall enjoy my dinner very much cos it’s being cook by someone else 😉

Pesto Chicken and Veggies

This is the dish … (she sent me a photo via watsapps just now). She could not find asparagus and so substitute it with capsicum. Looks good and according to my gal, it tasted good too!

I can’t wait to eat it! 🙂

Pesto Chicken & Veggies

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

(source: Pinterest)

Kicap ayam tomato

This is my late mom’s recipe…. ‘Kicap ayam tomato’ = ‘Chicken in tomato and black soya sauce’.

Kicap Ayam Tomato


Today’s version I substitute the tomato puree with tomato sauce instead. I was too lazy to go down to the shop to buy the tomato puree. So the gravy did not thicken as it should be, nevertheless it tasted good and that’s what matters most 🙂

Also a few days ago, I was very happy to know that my 3rd nephew has learnt to cook this dish using this very recipe. It’s very heart warming to know that my late mother’s legacy in the area of cooking is alive and kicking in the younger generation. Obviously now we all can see that my 3rd nephew has quite a talent in the kitchen as well as housekeeping …. hahaha in fact I would say that he will surpass all of us soon or maybe has already done so 😉
I hope the nieces and perhaps one day my own girls will accomplish what he has done as well 🙂

this photo showed the dish cooked by my 3rd nephew 🙂


1 whole chicken – cut into 12 parts, cut away the skin and fats, wash clean and put aside.
4 potatoes (or more) – cut into wedges
cinnamon – 2 cm
star anise – 2 pcs
1 small can of tomato puree or enough tomato sauce.
black soya sauce – 1 cup or slightly more
enough water to cover the chicken
salt to taste

1 green chili – sliced
1 red chili – sliced
2 onion – sliced roundly
1 fresh tomato – quartered or you can use 6-8 cherry tomatoes instead.

Blended ingredients :
3 tbsp. of chili paste
1 tsp of ginger paste

Fry the blended ingredients together with cinnamon and anise star till fragrant.

Add in the chicken parts and potatoes. Add enough water to cover the chickens. Add in the tomato puree, black soya sauce and let it simmer till chicken and potatoes are cooked.

Then add in the sliced ingredients and salt to taste.

Off the fire once everything are cooked and taste good 🙂

Note: Optional to add su’un (tanghoon) which I like to do so.

Kurma Ayam 

Kurma ayam (Chicken Korma)

This is a dish which when I cooked, the accompanying side dish must be Acar Timun (Cucumber pickles). They just go wonderfully together 🙂

Ayam Kurma

1 whole chicken – cut into 12, skinned and wash clean. Put aside.
2 packets of Rempah Kurma (Kurma mix spices) – I prefer use the brand by Kak Zah’s and I use only up to one and a half packets of the rempah.
4-5 potatoes – cut into 4
10 small cherry tomatoes (more if you like)
1 box of Santan Kara (coconut milk, about 200 ml)
1 bunch of coriander leaves – cut about 2 cm in length (3 strands will have to blended, see below)

Ingredients to be blended together:
5 big onions
4 garlic
1 inch ginger
1 green chilli
3 strands of coriander leaves

– Pour a little oil into the pot and fry the blended ingredients till fragrant.
– Add the Rempah Kurma. Mix well.
– Add the potatoes and chickens.
– Add enough water to cover the chickens or slightly above the chickens (up to your preference)
– Let it boil till the potatoes and chickens are cooked.
– Then add the coconut milk. Stir well. (Add more water if it’s too thick)
– Add salt to taste.
– Finally, add in the rest of the coriander leaves and tomatoes.
– Let it boil for about another 2 mins and then off the fire.
– Ready to be serve with hot rice and side dishes.

Note : if you’re using other brands for the Rempah Kurma, do check how much is suitable for 1 chicken.


Chicken Pie

School holidays, due to the rainy season, we spent more time at home than exploring the outside world. Positive side to this situation, I was able to mess up my kitchen more often hahaaa…


Today, I made Chicken Pie.

Recipe originally from Azie Kitchen but I tweaked a bit, based on what I have in the fridge, at least for the fillings.

250 g flour
200 g butter – room temperature
110 g yoghurt
1 egg yolk
1 tsp sugar
Pinch of salt

Mix everything except for yoghurt, till become crumbs like.
Add yoghurt, mix till become a soft dough. Keep in the fridge for half an hour.


500 g chicken fillet – cut into small cubes
1/2 cup of mix vegetables
1/2 cup of capsicum
1 onion – diced
2 garlic – minced
2 tbsp olive oil
Salt and pepper to taste
Black pepper to taste
1 tbsp of corn flour – mix wif 2 tbsp of water (to make filling thick and sticky)

Heat saucepan with the olive oil. Saute the onions and garlics. Then add the chickens and rest of vegetables. Season well and once chicken is cook, pour the corn flour mixture. Stir well and after few minutes, off the fire and cool the fillings.


Making the pie:
Take the dough out of the fridge. Roll the dough onto floured surface. Roll till about 1/4 cm in thickness.

Cut out circle shapes and place them on the pie moulds.

Add the fillings, and cover the top with another layer of the dough or you can add strips of dough like I did.

Bake for 35 mins at 180 degree C.



Ayam Belado Hijau

Trying out a new recipe that involves frying the chickens and top them with green chillies “sambal” (paste).  The original recipe uses red chillies but this time I substitute with green brids-eye chillies and green chillies. A simple dish, the idea came upon when I saw it being cooked by Noor Ain’s Ummi …. looks so delicious that I know I would one day try it.  So here it is…. 🙂

Tastewise it is similar to the normal belado except for the colour. I tweaked a bit with the recipe, adding 1 green tomato to it.

Today’s menu : Ayam Belado Hijau (Green Chicken)

1 kg of chicken wings (or whole chicken, if use whole chicken, cut them into 12 pieces) – washed and marinate with tumeric powder and salt, then deep try, after that put aside.

10 birds-eye chillies
10 green chillies
1 green tomato
5 onions (or can use 10 shallots)
4 garlics

All these, fry with a little oil for about 2-3 minutes, then pound them into fine paste using the traditional mortar and pestle (I was too lazy so I just blended them)

Fry the pounded ingredients with a little oil, add 1 lemongrass (crush lightly). Keep stirring and fry them until fragrant.  Then add salt and sugar to taste. Off the fire and add the paste on top of the fried chickens.  Ready to be serve with warm rice.

I think next time, I’m gonna try add a bit of ikan bilies (anchovies) …. I think this will help to further enhance the taste of the “sambal belado” … give it more Oommphhh!!


Ayam belado hijau…


My lunch …. 🙂

Baked Tandoori Chicken

Baked Tandoori Chicken … mostly I would just buy the read-made ones from my husband’s cousin.  Simple enough to just marinate the chickens with it and baked them in the oven.


But here’s the recipe if anyone wants to make them from scratch.

Ingredients :

  • 1 cup thick, plain yogurt
  • 1 garlic clove, crushed
  • 2cm piece ginger, peeled, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 6-8 chicken wings or thighs

Method :

  1. Combine yogurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.

  2. Preheat oven to 220°C. Grease and line a large baking dish. Place chicken in dish and baked for 25-30 minutes or until cooked through.

Alternatively, the marinated chickens can also be deep-fried instead of baking them.

(source : )