Category Archives: Chicken

We’re making…Homemade Chicken Stock Cubes

TummyTroll Stock Cubes!!Many of us would not realize that stocks are often unsung heroes of most dishes that actually play a major role! A ragu, or Italian meat-based sauce, for example, requires a beef stock to boost its meaty flavour. Stock can even define the flavour of a dish – A rich prawn stock is absolutely crucial to the Singaporean classic hawker dish Fried Hokkien Mee. Although commercial stock cubes are available to the home cook, I find the flavour of many of these stock cubes somewhat artificial, not to mention the heavy dosage of salt and MSG can be quite unhealthy as well! Continue reading


We’re eating…Bacon-wrapped Chicken

fat = flavourMore often than not, chicken breasts are tough, dry and tasteless, which is attributed to their lack of fats. An intuitive solution to this will be to cook it in loads of fat. The choice of fats here is strips of streaky bacon, and well, you can’t really go wrong with bacon, can you? Continue reading

We’re eating… Chinese-style Chicken, Spinach & Wolfberry / Goji Soup

Have you ever seen a chicken soup this red? Well, I hadn’t myself. I went a little overboard with the wolfberries (goji berries) and the soup became this shocking shade of red after 6 hours in the slow-cooker crock pot. Before you start gagging, it was still delicious – I kept a leftover portion till the next day and the flavours were even further intensified.

Maybe I should really call this “Wolfberry Soup” instead of Chicken Soup. :P

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Step-By-Step Recipe: Garlic & Thyme Asparagus-Stuffed Chicken Rolls, with Hollandaise & Buttered Toast

When in Britain, indulge in British Asparagus – Well, I wish I could say this all year round. British Asparagus is only in season for a short 7-8 weeks from May to June in summer. Good things don’t last for too long do they? For now, we’d just have to make do with the supermarket varieties that are slightly less tasty than asparagus in its full blooming season.

For the unacquainted, asparagus is an incredibly prized young shoot, a cousin of the lily plant. Commonly known as the king of the vegetable world, it’s widely raved about for its tender stems and delicate sweet flavour. It’s an expensive delicacy no matter the variety (green, white, purple, sprue and more), but considerably tastier and fresher (of course!) in the UK than in Singapore and other non-asparagus producing countries. It’s awesome just eaten its own, but we took it further and paired this full-flavoured treat with chicken, Hollandaise sauce and butter, all rolled up into little pillows of joy! Enjoy the step by-step recipe below :)

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We’re eating: Slow Cooker Chicken Stew

I love my slow cooker (that is, until I discovered that it got terribly dented in the process of moving house, how shameful). I just love the magic in coming back home after a long day at school and breathing in the air of a patiently slow cooked stew in the kitchen. Whatever you put inside – Leftover cuts of tough meat, about to expire root vegetables, uncoordinated dashes of random seasoning – It seems like a slow cooker makes anything taste magical! And of course, at its economical best too.

Presenting to you… Slow Cooker Chicken Stew! Continue reading

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We’re eating… Breaded Chicken Cutlet and Smoked Cheese, with Curry Penne

Not as good as a Wiener Schnitzel but at least my oven-baked chicken cutlet coated with breadcrumbs was pretty tender. And no the smoke cheese was no “tumour”, it just turned a delightfully camouflaging brown after a short stay in the oven. Yum.

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CHEAT! Japanese Curry Rice

Back in Singapore for my Easter holidays, I couldn’t help but satisfy my cravings for Japanese curry, something which you can’t get back in Bristol. A sweeter and milder version of its Indian counterpart, this popular dish that originated in Japan has now become popular overseas, and is now a must-have dish on every menu in Japanese restaurants.

To make this dish, I bought pre-mixed curry sauce from Daiso. This dish may look and sound impressive – but really, don’t let its sight fool you – it is an ease to make. You can make Japanese curry from scratch – but sometimes we all need a simple yet satisfying meal after a long day – and this is it! With readily available premixed sauces and curry roux blocks, you can satisfy your cravings easily at home without having to go to Japanese restaurants. More importantly, you can adjust the taste to your liking – be it sweeter, spicier, saltier – you have it in your control.

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We’re eating…Chicken in Rosemary Tomato-Cream Sauce

Easter holiday is finally here, and it’s time to travel! But before braving the sleep over at a train station and gypsy harassment (this is another story!), I had to clear the food, or what was left of it, in my fridge. Continue reading