Sunday, May 31, 2015

Chir Chir Fusion Chickn Factory (치르치르)

I had been wondering why the Koreans love their fried chicken and beer.  I finally got the answer when I had lunch at Chir Chir Fusion Chicken Factory.  You can find fried chicken cooked in many ways in this restaurant.
I had Spicy Tenders ($26.90).  It is boneless chicken tenders in Chir Chir's special sauce with fried sweet potato cubes and rice cakes.  The portion is enough for 3.  This dish is for chilli lovers....really shiok.  The sauce is savoury and really spicy.  I can feel the 'heat' in my tummy even half an hour after eating. 

Spicy Chicken Tenders

Chir Chir Mi Chir ($32.90) was oven-roasted Cajun fried chicken tenders with pasta, smothered in rich cream sauce and sprinkled with mozzarella cheese.  Cream is rich.  I like the pasta.  Fried chicken tasted good when dipped in the cream sauce.

Chir Chir Mi Chir

We found a special tool on our table and wondered what it was for.  After taking a peek at the table next to us, we realises it is for holding chicken.  What a wonderful invention, we thought.  Don't have to wash our hands.  However, we will miss the finger licking good feel.  Personally, I would still use the primitive way of eating chicken. 

My Ratings  :  4/5

Address  :  1. 313@somerset #B3-04/05/06, Singapore 238895
                  2. Bedok Point, 700 New Upper Changi Road #02-05/06 Singapore 467351

Opening Hour
10am – 10pm (Mon-Thurs, Sun), 11am – 11pm (Fri-Sat)

Wednesday, May 27, 2015

Taiwanese Popcorn Chicken 咸酥鸡

Who don't like popcorn chicken, especially Taiwanese popcorn chicken.  I always wonder why popcorn chicken sold are always crispy.  After doing some research, I found out the secret lies in the type of flour.  In order for the chicken pieces to be crispy, it is a must to use a combination of rice flour and sweet potato flour.  Another secret is to double-fried the chicken. 


1)  400g chicken thigh
2)  1 tsp minced garlic (minced)
3)  1 tsp minced ginger  (minced)
4)  1 tsp dark soya sauce
5)  5 tbsp rice flour
6)  5 tbsp sweet potato flour
7)  2 tsp five spice powder
8)  1/2 tsp salt
9)  3 to 4 tbsp water
9)  1 tsp rice wine (optional)


1.  Cut chicken thigh into bite-size.
2.  Add garlic, ginger and dark soya sauce  Mix well and marinate for about 10 mins.
3.  In a separate container, add rice flour and sweet potato flour and mix well.
4.  Scoop about 2 tbsp of flour mixture in a small bowl.  Add about 3 to 4 tbsp of water.  Stir well.
5.  Pour flour mixture into the bowl of chicken pieces and mix well.

6.  Coat each piece of chicken with the rest the flour.  Deep fried it.
7.  Cool chicken for a while and deep fried it again for a few second so that chicken will be crunchier.
8.  Toss chicken pieces into the mixture of five spice powder and salt
9.  Serve hot

Taiwanese Popcorn Chicken

Saturday, May 16, 2015

Chocolate Brownie, Fudgy type

This is another brownie recipe which I tried.  After gathering some information from different websites, I realise that less flour is needed for fudgy brownies and no baking soda is required. 
If you are using dark chocolate, you might need a little more sugar.  The original recipe uses 300g of sugar.  However I only used 180g.  Even so, my husband still commented that it was still a bit too sweet for him.  Perhaps I should use 150g of sugar the next time.


1. 175g chocolate
2.  110g butter
3.  180g sugar
4.  3 eggs
5   25g unsweetened coco powder
6.  65g flour
7.  1/4 tsp salt
8.  1/2 tsp vanilla essence

*  Preheat oven at 160 degree

1.  Melt chocolate, butter and sugar in a hot water bath.

2.  Whisk the melted butter, chocolate and sugar well. 

3.  Add vanilla essence and continue to whisk mixture.

4)  Add eggs one at a time and whisk well.  At this point, mixture will be gooey.

5)  Fold in flour, coco powder and salt.
6)  Pour mixture into a baking tin (23 cm by 23 cm).  Decorate with walnuts if you want.

7.  Bake for about 30 to 40 minutes.
8.  Once it is baked, let brownie cool before cutting it.

Monday, May 11, 2015

Pan Fried Miso Toufu

Pan Fried Miso Toufu

I bought a tub of miso paste to make miso soup. It is boring making miso soup all the time. I started to google for recipe using miso and saw this recipe. I modify the recipe as I don't have some of the ingredients but the toufu turned out delicious. My daughter, who only eats egg toufu, asked for more.


1. firm toufu....i used tau kwan
2. 1/2 tbsp of miso
3. 1/2 tsp soya sauce
4. 2 tsb water
5. 1 tsp sugar or honey
6. 1/2 tsp ginger (optional)

1. Cut toufu into 8 slices.
2.  Add oil to pan.  When the pan is hot, pan fried both sides of tau kwa.
3.  In the meantime, mix miso, soya sauce, water, sugar and ginger in a bowl.
4.  Once tau kwa is ready, spread miso mixture on one side of tau kwa first.  Pan fried for a few seconds and turn the tau kwa.  Spread the other side of the tau kwa with miso mixture and pan fried for a few seconds.  Tau kwa might be abit burnt due to miso mixture.

5.  Garish tau kwa with spring onion.

Chocolate Browine, cakey type

I was given a packet of 1kg chocolate chips and decided to bake some brownie.  I love brownie, cakey or fudgy type.  My family love the brownie I bake. 

1. 200g chocolate chips (any type)
2. 170g butter
3.  180g sugar (or you can have 210g sugar if you like your brownie to be sweeter)
4.  110g plain flour
5.  30g unsweetened coco powder
6.  3 eggs
7.  1/2 tsp of vanilla essence
8.  1/4 tsp of salt
9.  1/4 tsp of baking powder
10.  1/2 cup walnuts (optional)

Preheat oven :  160 degree Celsius

1.  Melt butter, sugar and chocolate chips in a double boiler.  Stir well with a whisk when butter sugar and chocolate chips melt.
2.  Cool the mixture for about 10 to 15 mins before add the eggs, one at a time. This will prevent eggs from being cook if the mixture is too hot.  We do not want scramble eggs in our brownie.
3.  Add vanilla essence and stir well.
4.  Fold in flour, coco powder, salt and baking powder.
5.  Add walnuts
6.  Pour brownie mixture into a tin ( 18 cm by 30 cm / 23 cm by 23 cm).
7.  Bake for about 35 to 40 mins. 
8.  Let it cool before sprinkling icing sugar.

Friday, May 1, 2015

Second Storey Cafe

Second storey café has double 'personality', café and gaming hub.  


Half of the café is allocated to gaming and the other half a café.  There is even a small space for young children to play while their parents enjoy their thoughtful.


I wanted to try buffalo wings as I had eaten really delicious buffalo wings when I was in Los Angeles.  The buffalo wings tasted more like BBQ wings instead. 
However, the Grilled Chicken was tender and savoury. 

Buffalo Wings and Grilled Chicken

We had House Special Pizza which had ham, roast chicken, ground beef, wild mushroom, olives, green pepper, pineapple, sausage and mozzarella.  Wow! lots of ingredient....sure taste good. 

House Special Pizza
For dessert, we had Belgian Waffle.  It was just plain waffle.  I had eaten better waffle than this.
Belgian Waffle

We saw the word granitas on the menu and was curious.  One of my friends told us it should be something like ice shaving.  We started to imagine what it was like....something like ice kacang????  In the end it turned out to be more like  'Slurpy' from 7 eleven served in a glass.  It was sweet and refreshing though. 

Mango Granitas

 The price was reasonable.  We only paid $59.60 for the meal.  There is no service or GST charge.

My Ratings  :  3.8 / 5
19 East Coast Road
Second Storey
Singapore 486471

+65 63460042

Monday:  Closed
Tuesday:  10:00am - 02:00am
Wednesday: 10:00am - 02:00am
Thursday: 10:00am - 02:00am
Friday: 10:00am - 04:00am
Saturday: 10:00am - 04:00am
Sunday:  10:00am - 02:00am

AMK Curry Puff at Toa Payoh Central

AMK Curry Puff stall located at Toa Payoh taste almost similar to Tip Top curry puff but better.  I have been buying Tip Top curry puff since young.  But nowadays, the standard of Tip Top curry puff has dropped.

I discovered AMK curry puff when I was having lunch at Super 28 Coffeeshop.  I recognised the owner, who happened to be one of the owners of Tip Top curry puff before it was sold.  The curry puff he made tasted exactly the same as the curry puff I had when I was young.  The skin of each curry puff was thin and crispy.  It was filled with moist potatoes, pieces of chicken chunks and hard boiled egg. 

He carried on the tradition of making each curry puff daily by hands.  When you visit the stall, you will notice a few workers making the curry puff.  Curry puffs are deep fried only when the previous batch was sold.


My Ratings  :  4.8 / 5 (I have to be biased as I really love the curry puff)

AMK Curry Puff (Toa Payoh Central)
Blk 184 Toa Payoh Central #01-372
Inside Super 28 Coffeeshop
Singapore 310184
Tel: 9672 6621
Opening Hours: Daily 10am - 9pm (they might be close at 830pm if its sold out)
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