Sunday, July 19, 2015

Char Siew Chicken Burger

Many people like Kong Bak Bao (扣肉包), but not me.  I like the buns as they are always soft after steaming but I do not like the fatty meat.  I personally felt is too sinful to eat the whole bao.  I decided to create my own version with chicken.  While shopping at the supermarket, I noticed a bottle of char siew sauce.  I recalled how my mum would marinade chicken wings with char siew sauce whenever we had bbq when I was younger.  I bought a bottle home and use it to marinade chicken.

1.  150g chicken fillet
2.  3 tbsp char siew sauce
3.  1 tbsp sugar
4.  1 packet of bao (the type use for Kong Bak Bao)
5.  1 tsp crushed garlic
6.  some lettuce
7.   pepper to taste


1.  Marinade chicken fillet with char siew sauce, sugar, garlic and pepper overnight.

2.  Pre-heat oven to 200 degree.  Arrange chicken in baking tray and bake for 20 mins or until cooked.

Bake chicken in the oven
3.  While chicken is baking in the oven, steam bao for about 10 mins.

4.  Once chicken and bao are ready, arrange it as shown in the picture.  Enjoy the char siew chicken bao.

Rojak Rice Burger

I wanted to create something uniquely Singapore.  My daughter suggested using rojak sauce.  I thought that was a brilliant idea.  I was inspired by Mos Burger and decided to make  rice buns.  As for chicken, I wanted to create something healthy, therefore I used the baked chicken recipe I posted before. I had a fun time creating the burger and received positive comments from my family.


Rice burger
1.  1 cup of short grain rice (cook with rice cooker)
2.  1 tbsp light soy sauce
3.  1 tbsp mirin
4.  1/2 tsp sugar
5.  Some sesame oil
6.  1 tsp of potato starch

Baked Chicken (refer to the post on Baked Chicken)
1. 200 g chicken breast / fillet
2.  some Kong Guan biscuit crumbs
3.  2 eggs (beaten)
4.  4 tbsp plain flour
5.  Salt, pepper and sesame oil to taste

1.  1 tbsp prawn paste
2.  1 tbsp sugar
3.  1/2 tsp sambal chilli
4.  2 tbsp crushed peanuts
5.  1 1/2 tbsp lemon juice

1.  Shredded cucumbers
2.  Canned pineapple (cut into small cubes) (optional)


1.  Cool the cooked rice.  Once the rice is cooled stir in potato starch.  Get a handful of rice and shape them into a bun.  Make sure you make two of such rice buns.

2.  Combine light soy sauce, mirin and sugar in a small bowl and stir well.

3.  Coat pan with some sesame oil.  Brown the rice buns on one side first for a few mins. 

4.  Use a brush and brush one side of the bun with sauce.  Remove the rice bun when the aroma of the sauce becomes stronger.

This side is slightly brown. 


1.  Mix prawn paste, sugar, sambal chilli in a small bowl and stir well.  Then add crushed peanuts.  If you are a peanuts lover, you can add more crushed peanuts.

Rojak Sauce

Combine all ingredients.  It will be good to wrap the burger as like they do in Mos burger as it is easier to eat.

Baked Chicken with dipping sauce

I was looking for an alternative to deep fried chicken and thought that baking it would be a good choice.  Instead of using panko bread crumbs, I coated it with Kong Guan biscuits crumbs.  I also make a sauce to go with it. 


200 g chicken breast / fillet
some Kong Guan biscuit crumbs
2 eggs (beaten)
4 tbsp plain flour
Salt, pepper and sesame oil to taste


*Pre-heat oven to 200 degree.

1.  Sesame fillets with salt, pepper and sesame oil.  If you are using chicken breast, you have to cut it into smaller chunk.

2.  Coat chicken with flour.

Chicken pieces coated with flour

3.  Coat with eggs before rolling them in biscuit crumbs.  Repeat this process one more time. I prefer to double coat my chicken pieces with biscuit crumbs to ensure the chicken pieces to be coated entirely with crumbs.

Roll chicken pieces in a bowl of biscuit crumbs

4.  Placed chicken pieces onto baking tray and bake for 15 mins.  After 15 mins, turn chicken pieces over and bake for 10 mins.

Dipping Sauce

2 tbsp tomato sauce
I use this chilli sauce. 
2 tbsp chilli sauce (any type)
1 tbsp mayonnaise

Mix well and you will have an excellent dipping sauce for baked chicken.

Saturday, July 18, 2015

Mini No Bake Cheesecake

I just bought a non stick and removable baking tray to bake mini cheesecake or puff. 

This weekend, I started my journey looking for an excellent recipe for cheesecake.  I found an excellent cheesecake recipe from All recipe website.  I modified the recipe as I do not have all the ingredients indicated in the recipe.  When my mini cheesecakes were done, they looked so cute and delicious. 


1.5 half of cracker crumbs
65g sugar
1/2 tsp cinnamon powder
75g butter (melted)

250 g (8 oz) cream cheese
2 tsp lemon juice
450 ml heavy whipped cream
65g sugar



1.  Stir together the cracker crumbs, sugar and cinnamon. I used Kong Guan crackers as I didn't have digestive or graham biscuits.  It turned out equally delicious,

2.  Add melted butter and mix well.
Melted butter is added to the mixture of sugar, crumbs and cinnamon powder

3.  Press into the bottom of my baking tray.  Alternatively, you can use a 8 or 10 inch springform pan. Chill until firm.


1.  Beat together the cream cheese and lemon juice until soft.

2.  Add whipping cream and beat with an electric mixer until batter becomes thick.

3.  Add the sugar and continue to beat until stiff.

4.  Pour into chilled crust.  I wanted to make my cheesecake interesting so I melted some chocolate chips.  I scoop l/3 tsp of melted chocolate into each mould and swirl it with a chopstick or stick.

5.  Chill several hours or overnight.

Eat Drink Joy Blogger Template by Ipietoon Blogger Template