Homemade Sesame Chicken 

Ingredients for Chicken 

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 

1 large head of broccoli, cut into small florets 

1 tsp kosher salt 

1 tsp black pepper 

½ tbsp granulated garlic 

½ tbsp granulated onion 

½ tbsp smoked paprika 

1 tsp hot paprika 

1 tsp red pepper flakes

1 capful of sesame oil 

2 tbsp teriyaki sauce 

1 tbsp sesame seeds 

Vegetable oil or olive oil for cooking 

Ingredients for Sauce 

½ cup + 1 tbsp granulated sugar 

1 ½ tbsp dark soy sauce 

3 tbsp cornstarch 

1 tbsp sesame oil 

1 ½ cloves garlic, minced 

½ cup + 1 tbsp chicken stock 

2 tbsp vinegar 

½ tsp Sambal (optional) 

Directions for Sauce

In a medium sauce pan over medium heat, combine the sugar, cornstarch, and chicken broth to make a slurry.

Cook until the sugar is dissolved.

Once the sugar has dissolved, stir in the remaining ingredients.

Bring the mixture to a boil and reduce to a simmer.

Simmer until thick.

Remove from heat and let cool.

Directions for Chicken 

Heat a few tbsp of oil over medium high heat in a large pan.

In a large bowl, toss the chicken in the blend of seasonings, the sesame oil, and teriyaki sauce. 

Once everything has been tossed and coated evenly, place into pan and cook on all sides until golden brown. 

While the chicken is cooking, prepare your broccoli florets by rinsing thoroughly and patting dry with a paper towel. 

Once the chicken is near complete, add in the broccoli and a few tbsp of water. 

Cover the pan with a lid and allow for the broccoli to steam. 

Once the broccoli has properly steamed and is still a bright green color, add in the pan sauce. 

Season if necessary. 

Stir and let simmer to thicken.

Remove from heat and top with sesame seeds. 

Serve with rice or with noodles, while hot. 



My parents are starting to notice that for a better part of a few weeks, I’ve been making curry in some form or another. Uhh. Somehow letting them know of my obsessiveness to recreate recipes from an anime didn’t seem the apt response. The Dongpo Curry uses possibly my most favourite cut of meat the *drumroll, pork belly! It’s the only way to indulge with its riveting layers of fat which pretty much solidifies it as my least used protein but acts as a vehicle for indulgence. It’s something of a luxury ingredient in cafes. I’ve been charged $17 for a plate that bore a measly slice. Never again. In contrast, my dad cooks with pork belly frequently, and I don’t mean to toot my own horn, but after the braise, I have never eaten pork belly that was so tender, and had the fat just lavishly dissolve on your tongue. Yeah, that’s what sin tastes like haha. And unbelievably, it requires little effort to achieve.

Ikumi Mito’s Dongpo Pork Curry Don Recipe 

300g pork belly (I ended up using double), 1 leek - spring onions instead, 1 bok choy, 2 thumbs of ginger, 1 star anise, 5 sichuan peppercorns, 1 cinnamon stick, 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce, rice, salt and sichuan pepper oil

Cut pork belly into 5cm blocks. Boil for 5 minutes. Remove.

Slice a 5cm portion of the white end of the leek. Remove the inner core then slice thinly. Place in bowl of cold water for 10 minutes for it to curl.

I would recommend using spring onions here so slice that instead of the green part of the leek. Slice ginger.

Sear pork belly in oil until the edges are gold.

Add to a pot with 1L water, ginger, star anise, peppercorns, spring onions (not leek!) and simmer for 30 minutes. 

Add 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce. Simmer on low for 1 and a half hours.  

Blanch bok choy

Mix a small amount of sichuan pepper oil and rock salt into rice.

Serve and garnish with curled ends of the leek. Enjoy! 

Quick dinner today: edamame and water chestnut fried rice with an egg. I improvised this with whatever I had left at home and it actually turned out really good! Btw I used frozen garlic and ginger cubes to speed things up. I started buying these a few months ago and it’s the best thing ever to save time, highly recommend it! :)


. Rice (1 cup of rice cooked in vegetable stock)

. Canned water chestnuts (sliced)

. Edamame beans (frozen)

. 1 large onion

. Garlic (3 frozen cubes / 55g)

. Ginger (3 frozen cubes / 55g)

. 2-3 Tbsp GF dark soy sauce (I use Datu Puti)

. A few Tbsp shaohsing wine 

. Chilli powder (to taste)

. Black pepper

. 1-2 Tbsp cooking oil

Pan fry the slice onion, garlic and ginger in a bit of olive oil until soft. Add the edamame beans, water chestnuts, soy sauce, shaohsing wine, chilli powder and black pepper and fry for a few minutes. Stir in the cooked rice.

Asian Zucchini Noodles


  • For the sauce:
  • ¼ cup dark soy sauce
  • 1 teaspoon sriracha sauce
  • 1 teaspoon oil
  • ¼ cup minced onion
  • 2 cloves garlic minced
  • 2 large zucchini, spiralized


  1. In a small mixing bowl, whisk together the soy sauce, sriracha; set aside.

  2. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Serve immediately!

Satay Noodles and Greens

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes


8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
½ teaspoon sea or kosher salt


Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We’ll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.

Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).

Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture

Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.

Our house smells wonderful.

I made paksiw na pata for dinner. This calls for lots of rice and ice cold coke to wash it down.

In a pot, place pork hocks, a cup of palm vinegar, half a cup of dark soy sauce, four tablespoons of brown sugar, black and green peppercorns, bay leaves and crushed garlic and a cup of water.

Simmer in low heat until meat is fork tender.

Add dried banana blossoms before turning heat off.

Really good.


Recipe for simple Korean Fried Chicken!

*disclaimer: I don’t measure my ingredients specifically, I’m Asian so I only know how to agak-agak.


The video above is the instructions I used to cook the wings but I’ll type it down for you guys anyways!

1) Prepare chicken wings. (Dark meats like wings, drumsticks, thighs work best for this recipe as they become more tender the longer they are cooked. Chicken breast will dry and toughen up the longer it is cooked)

2) Using a pressure cooker, place a heat resistant bowl upside down to place the chicken on top (think of it like you’re steaming something so you need the water to help steam but not touch the chicken).

3) Let chicken cook in pressure cooker for 15 minutes on medium heat and once 15 minutes is up, let the pressure cooker depressurize naturally or else it might explode in your face. Not fun.

4) This is important! Let your chicken cool down and dry up so that when you coat it with corn starch, it will be not get soggy from excess moisture. Chill the chicken wings in fridge for 1-2 hours.

5) Once chilled and dry, you can start by prepping the oil to fry the wings in. I use an oil that can withstand high temperatures like peanut oil/sunflower oil/vegetable oil/canola oil on medium heat. You should make sure that the oil isn’t too hot or too warm because too hot and it can burn the chicken and too warm it will be soggy from all the oil so make sure you test the heat first before dumping the chicken in the oil. You don’t need to leave the chicken in oil for too long because it has already been cooked perfectly in the pressure cooker so let it fry until the exterior is crispy and golden brown to your liking! :)

6) As you are waiting for the chicken to fry, you can prep the Gochujang sauce which is basically just Korean hot pepper paste and you can virtually find this anywhere especially at an Asian supermarket/aisle but if you can’t find it, you can always just use normal chili paste. 

7) For the sauce you’ll need Gochujang paste or chili paste, a few garlic cloves to mince, ginger, honey or dark brown sugar, soy sauce, sesame oil, water, black pepper and salt for seasoning.

8) Heat pan on stove with a few tablespoons of oil to fry minced ginger and garlic. Add your honey or sugar for it to caramelize and then pour in your water, soy sauce and sesame oil into the mix with some black pepper and salt. The mixture is supposed to bubble like a syrup from the sugar/honey concoction we’ve made and it’s not supposed to be too runny/liquidy in form or too dry, it’s need to be just right in consistency to coat the chicken. 

9) Sprinkle some sesame seeds and spring onions on it. Et voila! You’ve made Korean Fried Chicken! :)

10) Enjoy your chicken wings! Remember to share okay? 

next time, i think i’ll simmer the eggs in the slow cooker for 2 hours?

I basically used Mike Chen’s (Strictly Dumpling on Youtube) recipe without the Super Saiyanness of garlic and red chilli flakes; just used the tiniest pinch of cumin seeds and it was powerful strong-smelling!

For about 5-6 eggs (in my pot though)

3 cups of water

½ cup of dark soy sauce

2 bags of black tea (I used two Welcome To Night Vale tea blends because they were pu erhs and oolong mixes, and ohcararara had a recipe for tea eggs using her blends)

a bit less than a tablespoon of salt?

tablespoon of sugar

a stick of cinnamon (I had cinnamon shards from 6 years ago so I popped them into a disposable tea bag for easy cleanup)

a star anise or two, depending on how fresh they are

I wanted to add three black peppercorns but I forgot

pinch of cumin seeds (also into the tea bag)


anonymous asked:

That ask by the-yellowist reminds of the time I came back from work so damn tired I threw some rice in the rice cooker and I mixed some veggies in a pan but then I was so out of it I emptied half a bottle of dark soy sauce and a ton of curry in the pan and just stared at it for 10 minutes until I realized it was absolutely disgusting, threw it out, unfroze some tomato+cream pasta sauce and rushed to mix something half decent for the fam

Even tho I’m a baker I’ve terribly fucked up cooking before :’) don’t cook while super tired

Favorite 10 in Hong Kong: FOOD HUNTING ON ‘DING DING’ TRAMS

By Cecilia Joven Ong, Makansutra

Hong Kong Island is where the heartbeat of Hong Kong pounds, where you can find shiny skyscrapers as well as homes to the many culinary delights nestled in restaurants and hole in the wall shops. The historic ‘Ding Ding’ Trams make it easy and affordable for off the beaten track food hunting in this part of Hong Kong. Listed here are some of the recommendations along the tramway.

1/F Queen Street Cooked Food Market No.38 Des Voeux Road West, Sheung Wan
Operating Hours: 12.00 pm to 2.30 pm (Mon to Sat) / 7.00 pm to 10.30 pm (Mon to Sun)
[TRAM STATION: Sutherland Street]

Their Roasted Suckling Pig (HKD$178) is the signature dish that beats most of the Spanish restaurants hands down. The smoky skin was crunchy with just the right amount of fat and its succulent meat fall-off-the-bone effortlessly. The dish served along with mashed sweet potato and garden salad. This itself is a unique dining experience as this humble stall is at a cooked food centre.

Shop B1, G/F, Kwong Sang Hong Building, 6 Hears Street, Wan Chai
Operating Hours: 7.00 am to 11.00 pm (Daily)

Their scrambled Egg on toast (HKD$20) is one of the best ever eaten, the texture of the egg was both delicate and moist. The toast was thick cut, nicely buttered with salted butter and lightly toasted. Their Pork Chop Bun (HKD$20) with the flavorsome and tender pork chop sandwiched in between the toasted buns is another must-try. Best to wash it all down with their chilled milk tea that is served in tall metal cups.

G/F, 23 Hillier Street, Sheung Wan
Operating Hours: 8.00 am to 6.00 pm
[TRAM STATION: Hillier Street]

This café serves possibly the best sunny-side up eggs with rice in town. Their signature is the Triple Sunny Side Up Eggs with Char Siew and Rice for only HKD$26. The runny egg yolks and the dark soy sauce complemented each other perfectly and go well with the rice. This is a hearty choice for the office workers in that area.

G/F, 17, Connaught Road, Sheung Wan
Operating Hours: 7.30 am to 4.30 pm (Mon to Thu & Sat) / 7.30 am to 3.00 pm (Fri)
[TRAM STATION: Macau Ferry Terminal]

The Scrambled Egg with Corned Beef on Toast (HKD$20) in this old school café is not to be missed. The toast is served with perfect amount of spring onions, corned beef and scrambled egg. Their other signature is the special Noodles in Ceramic Pot (HKD$38) served with ingredients like five spice pork, fried egg, luncheon meat and smoked duck breast.

Shop 1 Wo Yick Mansion, 263 Queen’s Road West, Western District
Operating Hours: 11.00 am to 12.30 am (Mon to Sat) / 6.00 pm to 12.30 am (Sun)
[TRAM STATION: Eastern Street]

What makes this shop so special is that they are still cooking their claypot rice over the charcoal stoves that give the rice a hint of smoky flavor and a perfect crispy layer at the bottom of the claypot. Their Claypot Rice with Spare Ribs (HKD$60) is a must-try with side dishes like Deep Fried Squid with Spicy Salt (HKD$60) and Pork Bone Soup (HKD$128 for 4 pax).

89 Hennessy Road Wan Chai
Operating Hours: 11.00 am to 1.00 am (Daily)
[TRAM STATION: Luard Street]

Their Braised Beef Brisket Noodle (HKD$42) is exceptionally good. The soft and tender brisket was done just right. The thin and chewy bamboo noodles are used in this old school noodle house. They offer Pickled Turnips on the table to go along with noodles at no extra charge.

G/F, 7 Tin Lok Lane, Wai Chai
Operating Hours: 10.00 am to 12.00 am (Daily)
[TRAM STATION: Tin Lok Lane]

Their extensive menu consists of classic items and their house specialties. The Crispy Shrimp Rice Flour Rolls (HKD$27) is highly recommended. It had a unique contrasting texture with a soft outer layer and crispy inner layer coupled with succulent prawns filling.

Shop B3, G/F, 76A Shau Kei Wan Main Street East, Shau Kei Wan
Operating Hours: 12.00 pm to 10.00 pm (Mon to Fri) / 11.00 am to 10.00 pm (Sat & Sun)
[TRAM STATION: Shau Kei Wan Terminus]

The Hong Kong style waffles sold here is commonly known as ‘grid biscuits’, made from eggs, sugar and evaporated milk and served warm with butter and peanut butter spread on one side and folded over. The texture striked a perfect balance of crispiness and chewiness. Their “egglets” are equally popular for the same price of HKD$15 per piece.