Bali 2015.

Hello readers of Lifeislikethatonela,

Ok it’s official. I can only manage to post one post per year. Sorry reader for the inactiveness for the whole last year. Was trying to get my shit together for work and adjusting back to the Malaysian lifestyle and of course the weather.

What have I been doing for the past whole year?

Well for one; i went to Bali. Yeap this post is going to be about Bali. Sit down tight whilst i bring you virtually around the island.

Day One

We reached bali on a night flight using AirAsia. Couldnt get a proper meal on board as most of the food was bought by the front row passengers. Geez; thats the thing about budget flights.

We were offered a shuttle service from the airport to the villa. There’s the address below for the villa.

Mahagiri Villas

Address: Mahagiri Villas; No., Jl. Pungutan No.31, Denpasar, Kota Denpasar, Bali 80226, Indonesia.

Didnt take them long to check us into our villas but here’s a sneak peek of the villa.

so i had to share a bed with my brother.
so i had to share a bed with my brother.
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look ma; no clothes and a garden shower.
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morning after.

Day Two

Woke up at 9 to start the day. Usual breakfast at the villa. Off to start the day with a driver to bring us around Bali. We headed off to the Volcano “Kintamani Volcano”. But on the way we took a few stops at a batik factory, a silver factory and a coffee shop which brew the amazing coffee none other than the Musang coffee or a.k.a Luwak Coffee.

None of these amazes us as we have all of these in Malaysia. But i did buy the Luwak Coffee Beans at a hefty price.

with the dad at the batik factory.
so here’s my sister trying to learn how to imprint batik
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batik imprinting
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so my dad tried to be an ah long with his new ring at the silver factory.
the different flavours of coffee served at the coffee shop.
the one who produces “shit” but awesome coffee.

Took us around 3 hours to reach the peak of My Kintamani. We didnt regret that but all we did whilst on the trip was sleep and sleep and sleep in the car. As you ca savor your eyes below:-

isn’t the view amazing? “Kintamani volcano.
dad was addicted to his coconut.

Right after we headed of for lunch to try the amazing Ibu Oka: Babi Guling. But to no avail they ran out of babi guling. We were depressed. Oh and please Babi Guling is not suckling pig you normally savor during Chinese dinners. so please do not be amused when only the meat and skin of the pig comes in front of you.

Warong Ibu Oka, Babi Guling: Jalan Tegal Sari No. 2, Ubud, Kec. Gianyar, Bali, Indonesia

Note to self and you: if you ever want to try the amazing Babi Guling go before 2pm or even earlier. Could see the service there was pretty bad but hey everyone’s here for the food right?


as you can see i was depressed. sorry :/

So we headed off to Bebek Bengil which was the alternative of Naughty Duck Dirty Babe in Malaysia. The duck was super deep fried but gladly it wasnt dry at all. For this i give it a thumbs up eventhough it wasnt an alternative to my Babi Guling.

Address: Bebek Bengil(Dirty Duck Diner) Jalan Hanoman, Padangtegal, Ubud, Kec. Gianyar, Bali 80571, Indonesia

half a deep fried duck for hungry me.
fam bam decided to be failed indians.

We headed back to the villa right after that. Didn’t felt as though we accomplished much but i guess having to cramp my butt in the van for 3 hours was good enough.

Day 3

Woke up to another amazing day in Bali. We had three breakfast choices and i decided to get along with the continental set. Tell you; the croissant was perfect for a bali villa.2015-07-19 09.04.37


So we decided to cramp our butts again in the van for a good long 2 hours to reach nusa dua and checked out all the 7 stars villas in that area. First stop;

Royal Santrian Villas

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Royal Santrian Villas

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BVLGARI (BULGARI) Villas yes, the bag brand.


2015-07-19 13.26.50Right that was enough of villa hopping. now to the real deal of the day. TANAH LOT. this place holds an amazing view and history. forget about Mt Kintamani. Tanah Lot has something you’ll never ever set your eyes upon. I’ll keep my words to a minimum. the sunset was pure heartwarming.

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We stayed there till 7.30 till the sun fully set then headed off looking for food again to feed our forever hungry Low family tummies. So as i was being a bitch craving for Babi Guling we stopped by a random shop to feast on my ever beloved Babi Guling. I thought it was rather not bad. But the other Low’s decided the other way. So i had to chomped down my food so we could go to another restaurant.

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made out of all the parts of a wild hog. the skin; the intestines. oh the flavours.

So we headed off from the Babi Guling Shop and went to Wild Hog.


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the feast.

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It was a tremendous day. the food; the scenery the villas. we died when we reached home at around 11.

Day 4

Our last day here. It was more of a relaxing day indeed. Laze in the bed till 11. had late breakfast. I told the butler i wanted everything they have on my plate.

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breakfast. continental again.

As there wasn’t much to do we headed off to the Denpasar beach and did a few beach activities. Jet Ski whilst the girls and the older Low’s went for mani , pedi and massages.

he said he wanted to learn silat.
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he gave up right away and said he wanted to become vanity smurf.

So that was the end of the Bali Trip. It wasn’t the best trip I’ve been but hey! family is where the heart is right?

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goodbye bali.


Bali was an alright place. I wouldn’t say it was truly amazing but i really did enjoy spending time with my family there. It was a good getaway place for you to understand and experience more about the Jawanese culture and oh gawd; the sceneries was to die for. I didnt plan for this trip as i was caught up with work so we just headed the way my elder sis planned and chillax the whole trip without any worries.

I might come back here again but definitely not for my honeymoon; maybe to chill and experience more of the small but beautiful island.

I promise to write more this time round about food and my travels. Let me know how this piece went whether do you prefer my travels or my recipes.

Signing off;

your travel buddy.


Hainanese Chicken Rice

Hello readers of Lifeislikethatonela,

It has been a very very long time since i last updated with this blog. Been bogged up with my new job here in Malaysia and the funny thing is that I actually graduated from university. (hip hip hurray!!) I might actually share the time i had back here in my home country maybe another day. Nevertheless, this dish which i made over and over again during my time in Belfast that i might consider it a hit amongst my friends back there. I know there’s a lot of other alternative on how to make this dish, i might be wrong but here’s my version of hainanese chicken rice.

Look ma! i graduated! 😀

Hainanese Chicken Rice


Chicken Rice:-
  • 3 cups uncooked washed rice
  • 5 tbsp vegetable oil
  • 4 cloves finely chopped garlic
  • 4 finely chopped shallots
  • 3 Cups chicken broth
  • 1 small thumb of ginger, cleaned and bruised
  • 1 tbsp of the garlic and shallot oil
  • 70g chicken fats
  • 1+ 1/2 tsp salt, to taste

For the chicken

  • 1 whole chicken, preferably free range organic chicken
  • 1 small thumb of ginger, cleaned and bruised
  • 5-6 stalks of scallion, washed
  • 1 carrot, roughly chopped
  • 2 + 1 tsp of salt
  • 10 bowls of cold water
Condiments (Red Chilli):-
  • Red Chilli (Chopped and seeds removed)
  • 1/2 Lime
  • 2 whole Shallots (peeled and chopped)
  • 1/2 inch Ginger
  • 5 cloves Garlic
  • 2tsbp Sesame Oil
  • 1tbsp Chicken Stock
  • Salt to taste
Condiments (Green Ginger Sauce):-
  • Scallions /Spring Onions
  • 2 inch Ginger
  • 2 whole Shallots (peeled and chopped)
  • 5 cloves Garlic
  • 2tsbp Sesame Oil
  • 1tbsp Chicken Stock
  • Salt to taste
To serve:-
  • 1 whole cucumber
  • 3 whole tomatoes


For Chicken
  1. Golden Rule  before you start. This is my way but you can always do it your way. This is not necessary but you can follow if you have the time. If you do not have time, marinating for 30mins would be sufficient. I always start off early in the morning by marinating the chicken in salt. Sprinkle around 5 teaspoons of salt around the chicken and use your hands to rub around the chicken. Massage it!
  2. Around 8 hours later, or after work, in the evening, an hour before dinner time, use a pot that can fit the chicken and pour in the 10 bowls of water. Let it boil. Insert the ginger, garlic and the spring onions into the chicken’s cavity. Once the water starts to boil, Insert the chicken into the pot, breast side down. Let the water come back to boil, then simmer it for another 30-35minutes.
  3. Once the timer hits 30 minutes, turn off the heat and let the chicken sit inside the pot, covered, for another 10mins. Keep the stock for later use.
  4. Remove the chicken from the pot after 10mins and then immerse it into a pot filled with iced-cold water. Let it sit in for around 10minutes. Discard the ginger scallion and garlic in the cavity. If you have a hook, remove the chicken from the pot and hook it up to dry then carve and serve it during dinner time.
For the rice
  1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
  2. Once transferred, add chicken broth, chicken fats and salt into rice mixture. Cook normally
For the condiments
  1. Mix All the red chilli condiments into a high-powered food processor. Blend into a paste.
  2. Repeat for Green Ginger Sauce
To prepare the Chicken Rice
  1. Line a serving plate with cucumber slices.
  2. Arrange carved chicken on the top, sprinkle chicken with sesame seed oil before garnishing with cilantro.
  3. Serve with chicken rice, chicken stock and chicken rice chili sauce/green ginger sauce.

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Before i begin, i would really apologise for the bad pictures for this blog post. This is basically a few photos that i can find under my album taken with my phone thus, the picture quality. I’ve made this dish a million times and im still very proud of it. Dont worry of the long list of ingredients, you can find it easily in any supermarkets around the world. This is far most one of the easiest dish i ever made and also, the carving part, that takes a bit of skill or if not, just dig in with your friends and tear the chicken apart like a cannibal! Eventhough I’ve made this dish tons of times, i’m still experimenting to make the chicken taste better and look better. Practice makes perfect right? Till next time!

Bon Apetit. 

Baked Cod with Sauerkraut Cream

Dear Readers, Guess what, Yay im back! 🙂 We’ve raked up a lot views in the past week as my new co-authors, Wenkai and YilinT blogged a new post about their amazing cooking adventure. Glad to be working with both of these wonderful & talented individuals. So  just came back from Amsterdam few days ago and was really amazed at this dish i had in Van Kerkwjik. It was a Cod with Sauerkraut (Sour Cabbage). The Cod was cooked to perfection. I don’t pretty much have a great picture to show you but here it is. do stop by this restaurant when you’re around in Amsterdam. They don’t have a menu. but all their dishes are amazing and the servers are super fantastic-ly friendly. Vankerkwjik, Address: Nes 41, 1012 KC Amsterdam, Netherlands 2014-04-17 22.15.26

“I couldn’t. i just couldn’t just my mouth off this thing!”

Baked Cod with Sauerkraut Cream


  • 1  (¼-lb.) piece smoked bacon, cut into ½” cubes
  • 4 shallots, finely chopped
  • 1 tsp. finely chopped thyme leaves
  • ½ tsp. cumin seeds
  • 2 pods star anise
  • 1 bay leaf
  • 4 tbsp raw Sauerkraut, drained and rinsed
  • 1¼ cups white wine
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
Baked Cod:-
  • 2 boneless skin-on cod fillets
  • 4 tbsp. unsalted butter
  • 2 bay leaves
Toasted Prosciutto
  • Prosciutto


  1. Heat 1 tbsp. oil in a 10″ skillet over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crisp, about 8 minutes.
  2. Pour off all but 1 tbsp. fat. Reduce heat to medium and add half the shallots along with the thyme, cumin, star anise, and bay leaf and cook, stirring occasionally, until shallots are soft, about 4 minutes.
  3. Stir in the sauerkraut, ½ cup wine, and ⅓ cup water and season with salt and pepper.
  4. Bring to a boil, cover skillet, reduce heat to low, and cook, stirring occasionally, until the sauerkraut softens and the flavors meld, about 25 minutes.
  5. Remove skillet from heat and set aside; discard bay leaf and star anise. Keep warm.
  6. Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle.
  7. Fold a piece of parchment paper in half and cut out a heart-shaped piece. Place the sauce with the sauerkraut then the fish fillet on top in the center of one half of the heart. (I did one tray/piece of parchment paper for one fish)
  8. Lay the bay leaf and any herbs below fish. Break the butter into little pieces and arrange them on top of the fish.
  9. Fold the parchment over to cover the fish—the edges of the heart should line up. Starting at the rounded end, begin crimping by folding in a 2-inch section, working all the way around the package but leaving the last 2 inches at the pointed end unfolded. Fold in another 2-inch section overlapping half of the first fold (this will seal the edges). Place the baking sheet on a tray
  10. Place the tray in the oven and bake 7-8 minutes.
  11. While the fish is being baked, using a non-stick pan slowly toast the prosciutto on low heat. for at least 5-7mins then let it cool, It’ll harden up after letting it to cool. thats the way you need it.
  12. After cod is done, remove the tray from the oven and transfer the parchment package to a dinner plate. Presentation method below

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  1. and of course one isn’t enough. for my plus one ❤

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how you might want to plate your fish?


The Cod texture didn’t turn out exactly like the ones i had in Van Kerkwjik but the flavours were all there. i thought maybe the oven was too hot or the fish was overcooked. It takes steps to try out. But nevertheless do really try this recipe out. It beats all sorts of order cooking method especially pan-fried, God-damn how i had my fish being fried ><. Till then see you guys 🙂  

Pork Noodles (猪肉粉)

Hello dear readers, my name is Wenkai and I’m one of Ken’s co-bloggers. I like eating good food and making food good.

After a sumptuous treat to some homemade Penang Hokkien Prawn Mee, I was recently challenged by my buddy from Penang to take up the task of making a dish native to KL. Inspired by SS15’s famous Pork Noodles, I decided that hey, why not give it a try!

After reading up on how to do it: I discovered that pork noodles is, as the name suggests, devilishly porky. Lard and lardons are used to give the dish that distinct meaty goodness. As you can see by reading on, the technique behind making pork noodles is quite simple – just make sure you don’t rush the whole process. It takes some patience.




1. The Broth

Again, as I reiterate, don’t rush the preparation work. Make the broth one day before you actually cook the dish. I chose to do it the day before, and it worked out magically as I boiled the broth twice, and was able to adjust the taste (and amount of water added) of it in between hot and cold.


  • Pork bone (get one that can fit into your pot)
  • Ikan bilis (achovies) – you can fry this with some oil beforehand until golden brown before adding it in
  • Pork stock cube
  • Shrimp stock cube
  • Water

As I have read somewhere, the combination of meaty fragrance and seafood aroma is the highway to a guaranteed savoury delight – hence the addition of the shrimp stock and ikan bilis. The broth should be boiled for at least 5 hours to get the flavours out of the pork bone. I did 7 hours just because I was kiasu. Add white pepper, salt and some sugar to taste.

2. The Preparation


  • Shallots (sliced thinly)
  • Garlic (diced)
  • Vegetables (I used pak choy because I couldn’t find anything else but get something leafy with some stems: choy sum would be ideal) separate the leaves from the stems as they cook at different rates
  • Pork fat (optional but highly recommended)
  • Lard
  • Pork mince
  • Pork slices
  • Meehoon (rice vermicelli)
  • Mee (egg noodles)

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First thing in the morning, marinate the pork mince and pork slices with 5 things: salt, sugar, corn flour, white pepper powder and sesame oil. For the mince, used a little bit more corn flour to make it all clump up. Mix well and leave them in the fridge.

Once it’s 2 hours from meal time, cut some pork fat into little cubes to make pork lardons. Heat up a saucepan to medium heat and dump all the fatty cubes in and watch the magic happen – it will deep fry in its own oil. Meanwhile heat up your broth and bring it to a boil. Discard the bones and anchovies.

Once the lardons are done, retain the pork oil and add more lard – you’re gonna use this to fry the diced garlic and sliced shallots till they’re both golden brown. Once done, discard (finally) the oil.

Soak the meehoon and mee in tap water.

3. The Cooking

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  • Eggs
  • Cili padi
  • Pork liver slices (optional)
  • Pork intestine chunks (optional)

Cut some cili padi (bird’s eye chilli) and put them in soy sauce. Serve this as a dip.

Okay, this is the tedious part. You’re gonna have to do this bowl by bowl. Depending on how many people you are serving, you may have your work cut out like one of the hawker uncles cooking all day long.

Get a pot and put one person’s share of broth in it. Heat it up to a boil and add in the pork slices and pork mince. For the pork mince just use a spoon and grab a clump and dump it in – it doesn’t need to look perfect. Throw in the vegetable stems. (At this stage you can opt to throw in the optionals: pork liver, pork intestines) After this is brought to a boil, throw in the noodles. As the noodles are cooking, throw in the leaves of vegetables. Put an egg in at the end but don’t pop the yolk

Pour them out onto a bowl, and garnish with the fried garlic and shallots and lardons. You can pop the yolk after it has been served so that the yolk mixes with the noodles and gives it a creamy texture.

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This isn’t the best photo representation of how it’s supposed to look like, but it was simply because we couldn’t hold back and simply devoured it before a good photo could be taken.


I enjoyed making this dish and for the first time I have actually made a broth so similar to that of the hawker stalls in KL. Now I know my way around the secrets behind the greatness of Malaysian hawker food – don’t hold back on the tasty stuff – lard, fats, stock and whatnot. If you wish to try a healthier version of this, go ahead, but it wouldn’t be near as good as what you normally have. So why bother? It’s pork noodles and people wait 40 minutes for this! So go all out on making it the best you can ever make!

Photo credits: Yi Lin T (

Pan Fried Chicken with Shitake Sauce

Hello fellow readers and aspiring chefs out there!

As a follow up to this blog which i have left idle for the last few weeks, this week i present you with Gordon Ramsay’s (again), Pan-Fried Chicken Breast with Shitake Sauce. It was originally with Morel sauce but i could find anything substitute morel as it is only available in summer so i have to opt to the oriental way of using Shitake mushrooms. This is the 4th time I’ve been doing this and i am really really glad with the product. It has became one of my “birthday gifts” to all my fellow friends whose here in Belfast.

I would also officially state that this week we have also convinced one of my fellow Malaysia to become my official photographer for this blog. Welcome YilinT, Miniverse! you can check out her blog here.

This week we’ll have a step by step picture method to help you guys with the process of cooking this dish.


Pan Fried Chicken Breast

  • 2 tablespoons Oil
  • 2 Cloves Garlic lightly crushed in their skins
  • 4 chicken breasts with skins
  • Sea Salt & freshly ground black pepper
  • Few sprigs of Thyme
  • Few knobs of Butter
  • 100g fresh morels(Shitake Mushrooms)
  • Lemon Juice

Morel (Shitake) Sauce

  • 12 driedshitake (put a bowl of dried shitake mushrooms into a bowl with hot water)
  • Olive Oil for cooking
  • 3 large shallots peeled and finely sliced
  • 1 sprig Thyme
  • 1 Clove Garlic peeled and crushed
  • 175 ml Dry White Wine
  • 175 ml chicken stock
  • 250 ml Double cream

Sauteed Shitake

  • Hydrated Shitake (put a bowl of dried shitake mushrooms into a bowl and leave it overnight)
  • 1 large shallots
  • Salt and Pepper

Grilled Asparagus

  • 300 g Asparagus spears
  • Olive Oil
  • Sea Salt & freshly ground black pepper


Processed with VSCOcam with lv01 preset1.Preheat the oven to 180°C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper.

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2. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.

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3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

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4. Make the sauce in the meantime. Drain and cool the Shitake, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the Shitakes, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).

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5. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. 
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6. Add the cream and simmer until thickened to the consistency of single cream.

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7. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible.

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8. Remove the Chicken from the oven. Doublecheck them to make sure there is no pink in the middle. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat.

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9. Leave the Chicken to rest at the side as you prepare the rest of the sides.

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10. Cut up the fresh shitake mushrooms into halves and saute them in a pan with olive oil and shallots. Season with Salt and Pepper.

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11. Prepare the asparagus by removing the woody part from the bottom of the asparagus. Pan Fry them with a drizzle of olive oil and also season them with the usual salt and pepper.

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12. Plating Time! Arrange around 5-6 asparagus for each plates.

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13. Slice the Chicken breast in the middle to make sure it is fully cooked (pinked in the inside) and also to let the sauce flow into it later for better taste.

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14. Give a few pieces of the sauteed Shitake mushrooms to each plate accordingly.

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15. Pour the White wine Shitake sauce over the chicken, but be careful not to flood the plate.

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16. There you have your Pan Fried Chicken Breast with Shitake Sauce! Enjoy!


This is one of Gordon Ramsay’s dish which I mastered and will never doubt to do it again. The way the chicken breast is cooked here leaves it moist and not dry like how you roast them. #dislikeroastchicken Anyways do really try this recipe out and tell me how it goes on social media or wherever. This dish wont be easy for first timers but give it a second try or third, you’ll master it professionally. cheerios!

-And I feel just like I’m living someone else’s life
It’s like I just stepped outside
When everything was going right
And I know just why you could not
Come along with me
This was not your dream
But you always believed in me-

Sticky Pork Ribs

Hello Readers!

Its been a long time since I last posted something on here. Been quite busy with exams and other stuff the whole fortnight and today’s recipe goes to Sticky Pork Ribs by Gordon Ramsay “again” himself. To be honest, i am not really a fan of Pork Ribs(its different when its in Bah Kut Teh). But anyways, people tend to make a lot of food to de-stress during examination periods. Link to the video.

Sticky Pork Ribs


  • 1 kg pork ribs, separated
  • Olive oil
  • Sea salt and black pepper
  • 3-4 fat garlic cloves, peeled and sliced
  • 5 cm piece of fresh ginger, peeled and sliced
  • 1-2 tsp dried chilli flakes (to taste)
  • 1 tsp Sichuan peppercorns (couldnt find the peppers so i switch to normal black peppercorns)
  • 2 whole star anise
  • 4 tbsp runny honey
  • 150ml soy sauce
  • 2-3 tbsp rice vinegar
  • 300ml Shaoxing rice wine or medium dry sherry
  • 5 spring onions, sliced
  • 400ml chicken stock


  1. Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5-10 minutes until  they are coloured on all sides.
  2. Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelize. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding more vinegar if necessary. Add the spring onions and stock and bring to the boil.
  3. Place the roasting dish back in the hot oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  4. Remove the pan from the oven and place back on the hob (or tip the contents back into the large frying pan). Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated.
  5. If you can’t quite manage that amount of protein in one hit, leave any remaining ribs sitting in their sticky marinade for a day or two which will help develop their flavour. When you come to finish them off, give them about 20 minutes in a hot oven to ensure they’re well heated through.

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Preparation for the Ribs!

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How it turned out in the end. photo credit to of course the ever awesome Jacqueline Liu (:


It has been quite fun doing this. i made this right before my first semester finals like early into the morning. To conclude, get ribs which has more meat if not when the ribs comes out from the oven, it’ll be only bones and thus u wont get much of the meat. I generally do not really fancy pork ribs so i cannot really judge on this recipe. But i think i am pretty sure that it turned out fine. Bon Apetit!

P.S: This was a late post please do forgive me as i’ve been really busy with a lot of other stuff. But i have a lot of recipes lined up before you guys. So Stay Tuned!

-And I will swallow my pride
You’re the one that I love
And I’m saying goodbye-

Salmon Gravadlax, Dry-Cured Salmon

Hey guys,

Its has been a long time since i last updated this blog, but nevertheless i shall share maybe a bit of my travel experience in Norway in the next post with some photos from the trip as well (crediting my friend Danny Man). Starting on how i got this recipe, i was actually researching on what to make or cook for the new year’s eve countdown potluck party in one of my senior’s house. Doing my usual goggling research for recipes, i came across Jamie Oliver’s Salmon Gravadlax (Dry Cured Salmon).

Untitled_HDR4The Atlantic Ocean Road, with the lovely gang.


  • 1 heaped tablespoon dark soft brown sugar
  • 25ml vodka, I used Absolut Vodka
  • sea salt
  • ½ an orange zest
  • 1 lemon zest
  • juice of 1 lemon
  • a bunch of fresh dill
  • 2 x 150 g salmon fillets, skin on
  • 4 tablespoons soured cream
  • 1½ teaspoons jarred grated horseradish, adjust for taste
  • extra virgin olive oil
  • 1 x 250 g vacuum pack of beetroots
  • balsamic vinegar


  1. Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film tightly and place in the fridge for 5 hours, the longer the better.
  2. Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
  3. Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste.
  4. After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
  5. To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Serve alongside the horseradish sauce, balsamic beets, and lemon wedges for squeezing over. Bon Appetite!

2013-12-31 19.55.44Presenting to you, The Salmon Gravadlax!

2013-12-31 19.55.33Not that easy to tear the skin off. But i did it! 🙂

2013-12-31 19.55.40another picture of it! Oh and the MOET 😀


It taste, AWESOME. the curing process, it not only turns your salmon fresher but also firmer and nicer to chew when you pop it into your mouth together with the beetroot and also the horseradish sauce. I actually wanted to use Marks and Spencers Fresher Salmon but then the actually skin off the salmon skin 😦 So i had to use Tesco Value’s *not that fresh* salmon. Don’t worry, the result came out greater/amazing! oh and if you’re not an alcoholic and prefer not to use alcohol, just remove the vodka from your shopping list. The Horseradish sauce was amazing, like literally really good. u can even use it as a dip for  fries or as a mayo replacement. Please do try out this simple recipe and again, credits to Mr. Jamie Oliver.


Spicy Lamb Shank, stress week?

Hi guys,

i should just cut the crap and get on with the recipe. too much of talking this week and also not only one but 3 recipes this week! to start off, i wanted to do this for a friend of mine, Christopher who came here to visit but couldn’t find time so this is dedicated to your Christopher Low.

Spicy Lamb Shank

serves one shank per person.

  • 4 x Lamb shanks, and no you can’t get this from Tesco. Get it from your local butchery.
  • 1 bottle of 750ml Red Wine
  • 2 bay Leaves
  • 2 Carrots, chopped coarsely
  • 1 whole onions, Chopped Coarsely
  • 250ml Chicken Stock
  • Olive Oil
  • Mint Leaves to garnish

For the marinade

  • 1-2 green chillies, deseeded and sliced, to taste
  • 1-2 red chillies, deseeded and sliced, to taste
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cumin seeds
  • 2 cinnamon sticks, snapped in half
  • 3 garlic cloves, peeled, roughly chopped and crushed
  • Olive oil
  • Sea salt and freshly ground black pepper


  1. First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.
  2. Preheat the oven to 160°C.
  3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the remaining ingredients from the marinade.
  4. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7-8 minutes to reduce the liquid by half. Add the chicken stock; bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3-4 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)
  5. Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.

photo 5look at the juiciness of it!

photo 5savoured enough?


Pretty nothing much to say, but do really leave it to marinade for at least overnight so that the spices really do diffuse into the shanks. its simple and easy to make. Marinade, Brown the shanks, and then into the oven for 3 hours. No rules or whatsoever. Oh and if you’re someone who don’t really like alcohol don’t worry, the dish wouldn’t have a hinge of any alcohol taste at all even with the whole bottle of red wine.(this doesn’t apply to people who are not allowed to drink alcohol). Finally, do try and get your hands dirty and start cooking. There’s nothing wrong with destroying a dish on your first try, as the saying goes, First tries are always the hardest. But once you perfect cooking, its just a matter of time you start to challenge yourself to make something even harder and harder. With patience comes perseverance. Adios, and i’ll see you in the next chapter 🙂

-Cause all I know is we said, “Hello.”
And your eyes look like coming home
All I know is a simple name
Everything has changed-

肉骨茶, Bah Kut TEH! Pork Bone Tea.


It has been a real stressful week for all of us uni student i guess? with all the assignment deadlines and last minute class test. Nevertheless, it has been really stress for me as well. So what do we do when we’re stress? WE COOK! Woke up early this morning(which is rare) and started going to the grocery shop, butchers, Asian market just to get ingredients for today’s Bah Kut Teh, dinner. Well, i think if i am not wrong, this has the similar taste as my favorite Bah Kut Teh restaurant back in Klang. *dayum, how i miss home! :(* Anyways. cut the crap short, here’s the recipe for the awesome Pork Bone Tea(in direct translation from Chinese,肉骨茶)

Bah Kut Teh, 肉骨茶

serves 5-6persons, if you want it in halal version, do just substitute it with chicken meat and also legs

  • 1kg of Pork Ribs, for halal version, use around 250gsm of chicken legs and the rest of the 1.75kg can be any parts of the chicken you prefer.
  • 1kg of Meat of your choice, I chose Pork Belly because it has the mixture of the three layers of meat inside the Pig.
  • 2 packets of Bah Kut Teh Herbs, for now i think A1 Bah Kut Teh recipe is still the best. and 2 because it really brings out the flavour in it.
  • 6 cloves of garlic, there’s no need to peel, i personally dislike garlic so i would lessen it
  • 3 teaspoons of Dark Soy Sauce, adjust to taste
  • 5 teaspoons of Light Soy Sauce, adjust to taste
  • A Pinch of Salt
  • Dried Shitake Mushrooms
  • Fried Beancurd Puff/taupok
  • Baby Gem Lettuce
  • Shallots, for deep frying and cook the rice
  • Fried Shallots Rice, normal rice cooked in shallots’ oil.


  1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal. Drain and set aside. Repeat the blanching process for prime ribs. Discard blanching water.
  2. Rinse all the herbs. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the packets. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.
  3. Add pork bones, pork ribs and garlic.DO NOT PUT IN PORK BELLY AT THIS STAGE. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.
  4. After 30 minutes, add shitake mushroom and the rest of your pork meat. Season the stock with salt and soya sauce. Adjust taste and colour with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.
  5. During the last 10 minutes of cooking, add the beancurd puff and garnish with baby gem lettuce.
  6. To cook the rice, cook it normally. But firstly, dice the shallots and deep fry them in around 10 spoons of vegetable oil. Then when shallots turn golden brown, drain it and add the oil into the rice and cook the rice normally. when the rice is done, simply add the fired shallots into the rice and mix vigorously.
  7. Serve Bak Kut Teh with chunks of you tiao (if you can find), chopped chilli and dark soya sauce dip, and cooked shallot rice.

UntitledSimply 30mins into cooking.

2013-12-12 19.42.04Just right after all the vegetables are taken by our very own herbivores!

2013-12-12 19.39.37its a bit bright, but you get the idea.


Putting the instructions above aside, i actually cooked the pork ribs the whole day(simmering on the lowest fire setting) approx. around 8hours. this is done to make sure that the sweetness and the essence of the pork bone lifts the soup instead of plain old soya sauce and also herby smell. There are a few important golden rules that very few people practice. Firstly, do boil your herbs first before throwing in your meat. This is done to encourage the essence from the herbs to diffuse into the stock. Secondly, always blanch your pork meat in boiling water for at least 5-10minutes before cooking it. This is done to make sure that the skunky smell of the pork does not spoil your stock. If you notice, my rice’s brown in colour, i did a terrible mistake as i thought the rice would taste the same if cooked the same way as the chicken rice. I added some of the stock of the bah kut teh into the rice cooker. I really do enjoy cooking this meal as it is hassle-free and you just have to leave your stove on for 8hours or better yet overnight. I really do encourage you guys to use a slow-cooker if you ever have one just to make sure you do not burn the kitchen to the ground from simmering the stock. Oh, and if you do use the stove, do fill the pot up to your pot’s rim so that it doesn’t run out of water. And at last, i wish you guys all the best in cooking this dish. Do remember all the golden rules!

-For the first time in forever, i m getting what I’m dreaming for.
A chance to change my only world.-

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