chicken pad thai

‘one pot’ chicken pad thai

There was a Thai restaurant near my uni which I used to enjoy eating at from time to time. Their Pad Thai in particular was the dish I enjoyed most, with requested peanut sauce on top (unconventional, but delicious!)

I recreated the dish once before with a store-bought sauce. A few years have passed before the craving has found its way back into my palette and I’ve had the chance to make it from scratch once and for all.

Atop the ‘made from scratch’ achievement, I also have the ‘one pot’ achievement for this recipe. Yay for 2 hypothetical medals! 😉 I am in a 2 person household, with no kids, and no major commitments but the thought of having to pack extra dishes in the dishwasher is dreadful… Imagine the scrapbooking I could be doing in all that time (hahaha 🙂 )

To my sweet sis, with a toddler, who loves one-pot dishes, and inspired this Pad Thai…

chicken pad thai

Serves: 4


280g – 300g Pad Thai rice noodles (or enough for 4)

1 cup – 1.5 cups of chicken (breast or thigh) diced into strips/large pieces

2 cloves garlic, minced

2 tsp cornstarch

2 tbs soy sauce (I used Worcestershire sauce)

3 cups fresh bean sprouts

2 spring onions, sliced

1/3 cup fresh coriander, chopped

1/3 cup roughly chopped peanuts

1/4 tsp freshly ground black pepper

2 eggs, to serve, optional

1/2 cup chicken stock, if necessary (see method)

Pad Thai Sauce (see tip at end of recipe)

3/4 tbs Tamarind concentrate

2 tbs fish sauce

1 tsp chilli flakes/sauce

3 tbs brown sugar

chicken pad thai


  1. Bring a large multi-purpose frypan/wok of water to a boil and dunk in rice noodles. Turn down the heat to low and cook for a few minutes until softened but still slightly crunchy. Drain and rinse with cold water to prevent sticking. Set aside.
  2. Make the Pad Thai sauce by combining sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside.
  3. Place chicken slices in a small bowl. Stir together the marinade of cornstarch and soy sauce and pour over chicken. Stir well and set aside.
  4. Warm up the same frypan/wok over medium-high heat. Add 2 tbs peanut oil plus garlic and chilli, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. If wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely, 5-7 minutes, until cooked is cooked (I did not need to do this).
  5. Add the noodles, and pour the Pad Thai sauce over. Use a gentle “lift and turn” method to fry noodles. Stir-fry for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
  6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy-sticky wonderful.
  7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and peanuts. Add fresh lemon/lime wedges to squeeze over each portion, and serve!

Pad Thai Tip: For even more flavour, I doubled the batch of the pad Thai sauce. Then, as I’m stir-frying the noodles, I’ll add more sauce until I’m happy with the taste. Any leftover sauce can be stored in the refrigerator for up to 3 weeks.


honey teriyaki drummies & roast potatoes

You need to post more often[1].

Days and days do go by so quickly. Time and time does fly by so swiftly.

Minutes turn to hours to days to weeks to months. I last posted 8 months ago. So much passed since then – your recipes filled my inbox, my blog remained in a subtle hibernation, with the scarce WordPress notification downloading onto my app.

How do you wrap up eight whole months into a few short sentences, to perhaps try and justify your absence from something you once couldn’t abstain from for a day? Maybe you don’t. In fact, you probably just say a big bang hello and I’ve re-arrived at the party. And I brought some drummies and desirees along with.

roasted desiree  potatoes

But at the party my body of experiences doesn’t hold back. I tell you everything that happened in the 8 months I was gone.

From graduating university, to taking a semester’s break off work, to moving into an adorable townhouse and facing the reality of independent living with a loving partner, while missing the warmth of family back home.

But I have my own kitchen now.

Not that I hadn’t claimed the old one mine anyway.

I can cook whatever on earth I want to cook.

But on some days I don’t even want to cook.

That’s why I plan for leftovers from time to time.

Lie – I don’t plan it, I’m only feeding two mouths, yet only have experience cooking for 6.


Okay, enough. It’s a funny experience writing a blog post again after so long. I hope my readers are reading, and my blogging friends still around because I do plan on sticking around this time…


Drummies are on me. And the Desirees.

 honey teriyaki drumsticks

Serves: 4


8 chicken drumsticks, skins on

For the marinade: 
1/2 cup teriyaki sauce
1/4 cup brown sugar
2 tbs honey
2 clove garlic, minced
1 tsp ground ginger
1 onion, minced
1 tsp peanut oil
1 tsp red pepper flakes
2 tbs parsley, chopped


For the potatoes:
6 red and 6 white desiree potatoes
2 cloves garlic, skin on, halved
a pinch of sea salt
a pinch of dried thyme
a drizzle of olive oil



Combine marinade ingredients in a large bowl with chicken drumsticks.
Marinate for 1 hour (up to ‘overnight’).
Arrange drumsticks in a flameproof baking tray and bake, uncovered, in 190 deg C preheated oven for 20 minutes.
Meanwhile, drain marinade through fine seive and place in a saucepan on low flame until reduced to 1/2 the quantity (to form a glaze).
Glaze drumsticks by brushing all sides and return to bake for a further 20 minutes or until juices run clear.
Place pan on stovetop to evaporate any excess juices, and glaze drumsticks again (excess juices can be poured out if tray is not flameproof).
Return to grill to char for a minute and dress with sesame seeds.
To roast potatoes, cut larger potatoes in half and place in a separate baking tray.
Drizzle with oil, add garlic, salt, thyme, and toss to coat.
Bake in 200 deg C oven for 30-50 minutes until tender in the middle and crisp on the outside.
Check on potatoes and toss at 30 minute mark.
Serve chicken and potatoes with salad.


☆ my 2013 resolution | recipe roundup from my blogroll ☆

Since it’s year’s end and blog posts are trending around the topic, I thought I’d join the party and post:

a warm welcome to all my new subscribers – I hope to dish up delicacies that’ll tickle your taste buds this coming year;

a tribute to my blogging friends… a roundup of some of the dishes I’ve made from some of my beloved blogging friends. I enjoy receiving your recipes and droolworthy photos right to my inbox; and

my 2013 “new year’s resolution” for the blog to be freshly pressed which never happened!

I’m one of those people that “don’t do”. I don’t do this, I don’t take part in that, etc etc. and new year’s resolutions are one of those things that I don’t really do. Because they’re always a failure. Since “losing weight” has broken the records for being the most wanted, consecutive resolution for the past decade, 2013’s shifted towards the blog in hope that since I’m not losing weight when I set a goal to, I may lose weight in lieu of the blog not being freshly pressed. Did it work? I won’t tell you. 😛 Because there’s either a problem with my posts, the freshly pressed editors, my scales, or eating habits.. or perhaps all 4 things. 😉 I s’pose there’s still 20 minutes to go on my side of the globe, so there’s still hope 😉


Most of my 2013 was spent tearing my hair out to graduate from my bachelor, so my cooking frequency dropped, and so did my posts, but I have been on your blogs, and I have fulfilled my promises. When I say “bookmarked for later cooking”, I truly mean it.

Despite losing many photos of dishes I’ve made, I’ll be sharing what I can today.


This past year, and the couple before, I’ve craved, sighed in desire, been inspired by, and eagerly awaited posts from my blogroll, from Samah’s Good Cooks, to Sawsan’s Chef in Disguise, to Ksenia’s Saffron & Honey and more.


To begin, I’m going to share with you Rufus’ Stir-fried chicken with basil, mushrooms and chilli. Rufus was my first commenter, and subscriber and his ongoing presence really boosted my confidence and willingness to continue blogging. I’ve spent far too many late night flicking through Rufus’ daily posts, and have managed to learn a lot of new things from the blog. Thanks, Rufus & co.

Chicken Basil

This chicken basil recipe was delicious, and I thoroughly enjoyed the combination of flavours – minus some of the chilli as the girls around here can’t stand too much spice. Definitely give this recipe a go, all of you, it’s not to miss!

What’s comes after a really good meal? A really good dessert, of course! I cannot begin to explain how comforting, Rufus’ Brie and strawberries “pie” is, or how ridiculously tasty it is, or how simple to make it is. What’s not as simple as I thought though, is the cheese used in this dessert. And particularly, how it’s pronounced. Brie is apparently said Bree and not Bry like “dry”. Sorry, let me insist English is my second language to avoid the embarrassment! 😉

Brie and Strawberries


As I was not going to compete with Katherine’s talent, instead of roses and leaves on a rounded Brie pie, I folded over a what looked like a little bundle, and cut out (freehand) letters to spell … well you can see that for yourself! This was a perfectly timed dessert which I shared with the extended family after the birth of a little baby boy to my aunty. The only problem with this dessert is that it’s not enough. The next time I make this, I’m buying an extra large wheel of Brie so I can satisfy my portion needs of desserts this tasty. 🙂


Next I present to you Five Euro Food’s Roasted Beetroot Dip. Five Euro Food is run by Charles, also one of my early commenters and followers, who had to wait a really long time before I decided to check out who this loyal follower was. Since then I fell in love with the Swedish, French, English and all-things-in-between recipes he’d post.

Roasted Beetroot Dip


Charles had creative ideas when it came to beetroot which was fantastic for me – because I love beetroot, and, well sometimes my grandpa would buy far too many to just be disappointedly boiled or pickled. The roasted beetroot dip was delicious, although I’ll be roasting the garlic with the beetroot when I make this again. Perhaps our Aussie garlic tastes really strong, but any left over dip will have a super garlicky taste the next day – so enjoy it freshly made, it’s really hard not to finish in one sitting anyway!

If dips aren’t your thing, and you like the chips instead, then go no further than the Hand-cooked beetroot chips also at Five Euro Food.

Beetroot Chips

The littlest one here absolutely loves beetroot chips, so I just had to give these a go, and they were delicious, and far better than the store-bought packs. Be sure to pat your slices dry before frying to get a delicious crisp 🙂


Now if you haven’t headed over to My Ninja Naan, you’re really missing out. I’ve just about made all the smoothie recipes on this blog, and can’t get enough of them! I lost all the photos I had of the smoothies I’d made, but when I coincidentally found myself making yet another Date and Banana Smoothie, I put my glass down beside my window and grabbed my camera for a quick shot. If dates aren’t your thing, then you have to sip the strawberry banana smoothie instead. Both are so delicious! 🙂

Date & Banana Smoothie

Check out the texture on that date 😉 Definitely use medjool dates are they’re soft and will blend smoothly. When I made this one I only had small dried dates, but if you love a bit of texture, then by all means throw ’em in!


Next up is Eva from Kitchen Inspirations. I’ve made more recipes from Eva than I’ll list here, but I’ll share with you my attempt at making Eva’s Rösti potato. I wasn’t very confident when I made this back in January(!) so my rösti didn’t have the gorgeous streaks of browned potato throughout. But it was delicious nevertheless, and was eagerly welcomed into the tummies of the family.

Rosti Potato

From Eva’s blog, I’m also going to share with you her Lovely, flaky buttermilk cheese scones. To be honest with you, my scones weren’t as flaky as Eva’s but they tasted so delicious, I took them along to a family dinner they vanished before anything else did.

Cheese scones


I’ll end my little roundup with Dawn from First Look then Cook. I made her Chive and black pepper pop overs without having ever known what a pop over was. I learnt about these beauties from her blog! 🙂

Pop Overs

With so much batter I made large ones in the 12-case muffin tins and and mini ones in the 24-case muffin tins. The chives and black pepper really complemented each other, and I can only say I’m so lucky to have been introduced to such yummy little treats!

I hope you’ve enjoyed my little roundup. I can’t wait to list another, with recipes ranging from MJs Kitchen to Very Culinary‘s! 🙂

Until then, stay safe, keep well, and bon appétit! 🙂

sentimental sweet chilli sauce & spring rolls

Today was a day of “if only”-s. If only .. If only.. If only..

Fried ones on the left, baked ones one the right 🙂

Today was also the day that I made an official decision that Asian cooking is that area which I sometimes struggle with. And that it takes a LONG time. Like 2 hours. Just to make 40 odd spring rolls that looked wonky, but tasted amazing! I knew there is a whole art attached to making spring rolls, but you know, rules are made to be broken, as my vis. comm. lecturer says! So you see……

…. Last week I decided to buy rice vermicelli so that I can explore asian cuisine on the weekend (namely today). I decided to make spring rolls with the filo pastry I bought to make baqlawa (also known as baklava – shudder). So I set off to make them! Quickly I realised, if only I knew a good recipe for the filling. And if only I didn’t have to spend so long looking through Google for a recipe. If only we had sweet chilli sauce in the pantry. I “stuffed all” and went into the kitchen to make up my own spring rolls! That’s when I realised if only there was cabbage in the fridge. Nevertheless, I put together my own stuffing and adapted the sauce from Island Vittles to be compatible with what I had. 🙂

I’m really happy with the end result.

Yields: ~ 40


10 large rectangular sheets filo pastry


1 carrot

1/4 cup peas

2 cloves garlic

2 tbs finely chopped mint

4 tbs finely chopped coriander

1 chicken breast fillet, finely diced

1 tiny red chilli (about 2-3cms in length)

salt and baharat or your favourite spices

sweet soy sauce to taste (I used about 1/4 cup)

130g rice vermicelli (I used 1/3 of a 400g pack); makes about 2 cups after it’s blanched

Homemade Sweet Chilli Sauce:

4 tiny red chillies or 2 medium sized ones

2 cloves garlic

1/3 cup sugar

1/4 cup white vinegar

3/4 cup tap water

1 tsp salt

1 tsp soy sauce

1 tbs cornstarch + 2tbs water


First, prep the filling by grating the carrot with a mandolin grater.

Add the carrot, mint, coriander and peas into a large bowl, and toss.

In a non-stick pan, add the finely diced chicken breast, 2 cloves minced garlic, finely diced red chilli, and 1/8 cup sweet soy sauce.

I love my mini red chillies

Add a salt, pepper and baharat and cook over medium heat for 2 – 3 minutes (until the chicken whitens).

Add the chicken to the bowl of filling.

In a small saucepan, bring water to a boil, and add the rice vermicelli.

Leave to cook for 3 – 5 minutes, or until it’s easy enough to pull apart.

Drain then cut the rice vermicelli with kitchen scissors (to about a 5cm length).

Add the vermicelli to the filling. Add in the remaining soy sauce + salt to taste and toss.

fati’s very own spring roll filling

Prepare the filo pastry by covering it with a damp tea towel.

Depending on the shape of your pastry, cut into squares or rectangles for rolling. I believe the proper way to roll spring rolls is to place the filling diagonally on a square and roll it, tuck in the sides and seal the end. But I wasn’t going to do the maths, I’ve got long sheets of pastry, so I cut mine into strips and rolled them the way I roll grape leaves!

Place a tablespoon of the mixture on one end of the filo pastry, roll to about half way.

Tuck in the sides and continue rolling.

Seal the end with a dab or water, milk, or egg.

Repeat the process until the filling is used up. Keep the rolled filo under another damp tea towel in a baking tray lined with greaseproof paper.

Leave the spring rolls in the fridge until it’s time to cook them.. Or head on over the deep fryer.

To fry the spring rolls, dip one in to test the oil temperature, if it immediately sizzles, turn the heat down to medium and cook the spring rolls until golden.

To stop the spring rolls from expanding/unrolling, use the back of your frying colander or spoon to keep the spring roll against the side of the deep fryer for the first few seconds. If you don’t enclose upon it, it will fall apart.

To bake the spring rolls, preheat the oven to 200 degrees celsius.

Brush the rolls with oil and cook for 15 – 20 minutes, or until golden.

In the meantime, make the sweet chilli sauce by removing the seeds from the chillis (I actually kept mine for an extra chilli punch!)

Place the cloves of minced garlic, the chilli, sugar and vinegar in a mini food processor.

Beat in until the mixture had incorporated.

Transfer to a non-stick saucepan, adding 3/4 cup water and the soy sauce.

Bring the mixture to a gentle boil and leave for 2 – 3 minutes.

Mix the cornstarch with the water and leave aside.

Remove the chili sauce from the heat, stir in the cornstarch slurry and return to the heat.

Cook, stirring constantly, until the sauce thickens a bit, about 5 minutes.

Remove from heat and cool completely. Transfer to a steralised, air tight jar for later use, but keep aside what you want to serve with the spring rolls.

I swear, it smells and tastes just like (even better) than the ones in the shops!

Keeps for up to 6 weeks apparently 🙂

Serve the spring rolls while they’re fresh and crispy.


Nom Nom Nom – abati loved the sauce

dandy dinner: chicken & potato

A couple of weeks ago, I decided that I wanted to make dinner for the family.. Having asked mum for some ideas, we concluded that that night we were going to have chicken and roast potato… and some left overs from the night before. I think this humble yet dandy dinner is good for those work nights, where you just don’t feel like doing much!

So I set off to make my own satay sauce for the satay chicken, and then cook dinner!

Serves: 6


1 kg boneless chicken thighs

2 tbs Patak’s tandoori paste (I used the mild one)

Satay Sauce

4 tbs peanut butter (crunchy or smooth, who cares?)

juice from 1/2 lemon

6 – 7 tbs tap water

1/2 tbs soy sauce

1/2 tbs honey

a small pinch of salt and pepper

Roast Potatoes

4-5 large potatoes

50 mL olive oil (just under a quarter cup)

1 clove garlic, minced

3 sprigs thyme (dried or fresh)

freshly ground black pepper

1/2 sprig rosemary

sea salt (or normal table salt)



Defrost the chicken thighs.

Split them in half, or do as I did, I think I put about 600g for the tandoori, and 400g for the satay.

Marinade the thighs with the tandoori paste.

Pop the tandoori thighs into a baking tray, and cover with al-foil. Set aside for as long as possible (I left mine for an hour).

In a bowl, add the peanut butter, soy sauce, and honey.

Mix in until incorporated.

Add in the salt and pepper, and gradually the lemon juice.

Incorporate by mixing in well. Gradually add in the water, tablespoon at a time until the sauce becomes fairly runny.

Set aside.

Cut the remaining thighs into strips and prepare the skewers (if they’re wooden, I believe they need soaking).

Marinade the thigh strips until about 10-15 minutes before serving time.

Preheat the oven to 190 degrees celsius.

Put in the baking tray (that has the tandoori thighs), and leave to cook for an hour.

Remove from the oven at the 1 hour mark and uncover the al-foil. You will notice there are lots of juices around the thighs.

Turn the heat up to 240 degrees celsius and return the tray uncovered for another 10 – 15 minutes. This will reduce the liquid and add “crispen” the thighs… by crispen, I don’t mean like batter+coated crunchy!

Meanwhile, prepare the roast potatoes by lining a tray with al-foil.

Wash and cut the potatoes into quarters.

Add the oil, salt, pepper, garlic and thyme.

Place in the lowest rack in the oven, uncovered for 30 minutes (it can be in there for 10-15minutes with the chicken).

At the 30 minute mark, remove from the bottom shelf and toss the potatoes.

Add the rosemary to the potatoes and place the tray back into the oven on the top shelf.

Cook for another 30 minutes.

To cook the satay chicken, fire up the broiler (grill).

Place a few strips of chicken on each skewer until all the strips are done.

Pop under the broiler, turning them once, for about 10 minutes.

Serve up the potato a few minutes before, they take some time to cool down… don’t ask how I know (ouch!)

A super simple salad complements the chicken very much…

So does some mayo if you’re making a wrap 🙂




bodacious baked chicken & potato

Serves: 4-6


4 chicken thighs

4 medium-large potatoes

2 medium-large onions

5 tbs oil (olive, rice bran, vegetable, canola, doesn’t matter)

1 1/3 cup water

salt, pepper, baharat


Remember to defrost the chicken thighs.

Begin by washing and peeling the potatoes.

Slice the potatoes. You want them a little bit thick, about 0.8 cm (0.3″).

…beauty spot… 🙂

Add into your baking tray, make sure you use a heavy duty one, none of that soft and shiny tefal business. Also Pyrex will snap on the stove top. If you plan to use Pyrex, you’ll need to put this thing in the oven for an extra 15-20 minutes

Dust well with salt, pepper and baharat. You should put in a really good heap.

Toss to evenly coat all the potatoes.

Peel your onions and slice into thin wedges (about 0.5 cm).

Add to the potatoes and toss so they’re also coated with the spices. Add some more spices if you need to.

Next, dice the chicken thighs into large cubes.

Add to the baking tray and toss again. Should probably add a bit more salt here. You can swipe a finger over a potato and taste the spice mix. It should be a little bit salt/spicy. All up, I think I may have used 5 tbs of salt, 3 tbs baharat and 3tbs pepper, but don’t take my word for it, I didn’t measure.

Next add the oil. Toss to coat everything.

Pour in the water.

Preheat the oven to 220 degrees celsius.

Next, turn on the largest stove top burner you have.

Put it on high heat and place the tray on it.

Keep beside it, so you can move it around a bit.

Leave for 5 minutes, occasionally moving it.

Pop it straight into the oven and cook for thirty minutes.

At the thirty minute mark, turn the tray and reduce the heat to 200 degrees celsius.

Cook for 20 minutes more.

Remove from the oven and pop on the table.

Let everyone dish up their serve (it’s a lot funner serving it that way).

Eat with a generous dollop of yoghurt, or my yoghurt salad.

On the side, add the juice of one lemon with 3 cloves of crushed garlic, and a small pinch of salt.

Let everyone use a tablespoon to pour over their share of the dish.


charming chicken strips

I usually put photos of the steps involved when making my dishes, but this one’s too easy, so I opted out the step-photos and put in some of the final-dish pics instead 😀 Just to get your taste buds moving…

This recipe follows it’s former: captivating pan-bbq chicken, I did a few changes, just for a change, not because the original recipe isn’t yummy anymore. This one is an even simpler version which will result in a gorgeous:



recipe for 2:

Serves: 2


1 medium-large chicken breast

1 cup frozen thai-style mixed vegetables

2 tbs each: tomato  sauce, barbecue sauce

salt, ground pepper, baharat, paprika

drizzle of oil for the pan


Cut the chicken breast into strips by cutting along it’s length.

Place in a bowl with 1 tbs tomato sauce, 1 tbs barbecue sauce. Add salt, pepper, and spices to the chicken.

Mix well so that all the strips are evenly coated. Leave aside.

Drizzle a bit of oil in a large non-stick pan.

The pan should be on medium-high heat for all the cooking.

Add the vegetables with 1 tbs of tomato sauce, and 1 tbs of bbq sauce.

Add a dash of salt, pepper and spices.

Leave to cook, in their own water (from defrosting), stirring them occasionally.

When tender, remove from the pan.

Add another drizzle of oil to the pan.

Place all the strips beside each other to cook.

When the bottom side whitens (cooks), flip so the upper side can cook. This process does not need more than 5 minutes per side.

Just a note: If you overcook the chicken, it will become tough and chewy. Under-cooking it will have the same chewy texture, and will cause you a very nasty stomach ache. 😕

Dish up when the chicken is ready.


cunning chicken curry

Serves: 8


1 bag (375g) curry simmer sauce – I used butter chicken flavour

800g breast chicken (approx 4-5)

3 large potatoes

300 mL coconut cream [can substitute with sour cream, Greek yoghurt, coconut milk, etc]

2 cups water

1 tbs tomato sauce

1 tbs tomato paste

1 tbs barbecue sauce

The spices:

pinch of salt, pepper, mixed spice

2 bay leaves

1 star anise (broken into different petals)

7 peppercorns

1 medium sized stick of cinnamon broken in half

2 cardamom pods


Thaw chicken breasts and dice into small-medium cubes.

Scrub and peel the potato.

Dice into large cubes. Leave aside.

In a large pot on medium-high heat, add the chicken, tomato sauce, bbq sauce and tomato paste.

Add a few pinches salt, pepper, and mixed spice.

Stir with a wooden spoon until all the chicken is evenly coated and the chicken begins to whiten.

Meanwhile, place the potato cubes in a large bowl. Add a large pinch of salt, cover with cling wrap and punch holes.

Pop into the microwave on the potato setting and leave until the potato is 1/4 cooked (usually about 5 minutes on the potato setting).

Alternatively, boil the potatoes for 3-5 minutes in a different pot.

Add your favourite curry sauce/paste to the chicken or use the one that I used.

The Curry Makers – Butter Chicken Simmer Sauce

Add the 2 cups of water into the pot. Also add the potato after draining.

Cover and cook for 10 minutes on medium heat.

Next add the coconut cream. And stir in until evenly dispersed.

Cover and cook for another 10 minutes.

Remove the lid and add the spices: bay leaves, star anise (broken into different petals), peppercorns, cinnamon, and cardamom.

Cover the pot and cook for a last 10 minutes.

Taste to check that the potato and chicken is ready – and the flavours have infused.

Cover the pot and leave aside for as long as possible. This makes the potato divinely soft and reduces the curry sauce to a deliciously creamy texture.

Serve as part of your dinner menu with yellow rice (yellowed using turmeric).


delectable deceiving drumsticks

delectable deceiving drumsticksThe only remaining drumstick.

They ate the rest before I could even take a photo!

Serves: 8


1  1/2 chicken breast, diced [1]

1  1/4 cup breadcrumbs

4 puff pastry sheets

1 egg

2 large potatoes

1 carrot, grated

1 medium onion, diced

1 clove garlic (optional)

1/8 wong bok or any cabbage (optional), diced

handful parsley, roughly chopped

salt, pepper, mixed spice, paprika


Remove the puff pastry from the freezer, and leave aside to defrost.

While it defrosts, in a large pan, place the chicken, parsley and spices together.

Cook on medium heat for 5 – 10 minutes.

Using a mini food processor, grind the chicken. Add to a bowl.

In the same pan, add the carrot, onion, garlic, and cabbage. Cook through on medium heat until onion is soft.

Add the vegetables to the chicken.

chicken vegetable stuffing mixture

Scrub and peel the potatoes and cut into strips (like french fries).

Heat frying oil in a deep fryer. When ready, add the potatoes. (Oil should be ready if a potato sizzles immediately when dropped in).

Fry until the potato is almost completely cooked.

Remove and set aside to cool. Turn off the deep fryer.


In a plate, break and beat one egg.

Place the breadcrumbs in another plate (or large pan).

all the ingredients ready for making the drumsticks

When puff pastry has defrosted, cut the sheets into quarters[2].

pastry cut into quarters

In the top right (or left) corner, place a small handful (approx 1 1/2 tbs) of the chicken and vegetable stuffing.

one drumstick in making

Add a potato chip diagonally.

making more drumsticks

Fold the two corners of pastry in.

fold in the sides

Fold the bottom corner up and tuck the pastry.

fold the bottom corner and tuck pastry

For the top, first bend down, then pinch the sides to seal.

fold down the top and pinch closed

Pat the pastry to round it off.

round it off so it looks like a drumstick

from beginning to end

Using a pastry brush, coat the pastry (drumstick) with the beaten egg.

Roll it in the breadcrumbs, and leave aside.

egged and crumbed

Heat the oil in the fry pan (same temperature suitable for frying potatoes).

Drop in one or two drumsticks into the oil.

Pierce with a fork so that the insides of the pastry can cook through.

frying the drumstick

Continue cooking for 1 – 2 minutes. Remove, and place on a plate.

Repeat the process for the remaining pastry and filling.

repeat the process

Dish with your favourite pizza, salad or the like.

Deceive your eaters, and:


[1] If you’re a vegetarian, use tofu!
[2] I found out that you can’t eat anything with this drumstick if you make it as big as I made mine. The size that I made mine are like real life chicken drumsticks, but they’re really “WOW I have to eat that much?!” So the suggested size is to cut the pastry into 9 squares, not 4. Choice is totally up to you.

Also note that my puff pastry is gluten free for those who are non-gluten eaters.

water to moisten cooking process of vegetables picture

captivating pan-bbq chicken

If you love the idea of pan bbq’ed chicken, then you just HAVE to try my pan-bbq’ed chicken strips. They’re charmingly divine.

chicken and veggies picture

Serves: 2


1 large chicken breast

2 cups frozen vegetable mix (any kind)

3 tbs tomato sauce

3 tbs barbecue sauce

1 tbs tomato paste

5 parsley stems, roughly chopped

1 tsp olive oil

salt, pepper, mixed spice

paprika (optional)



Thaw the vegetables in the microwave (do not cook through!) or place on a bench to defrost.

In a bowl, add the tomato sauce, barbecue sauce, tomato paste and chopped parsley. Add a pinch of salt, pepper and spice.


Slice the chicken breast widthwise into strips. Using a pastry brush, coat the chicken with the marinade and leave aside.

Place a large non-stick pan on high heat and add the olive oil. When hot, add the chicken breasts and turn down the heat to medium-low. Turn over after a few minutes and wait to cook through.

sample of burnt remains from pan pictureIt’s ugly. It’s from the pan. It’s something you should be careful of when cleaning.

In a bowl, add the remaining marinade to the vegetables. Do not remove the water from the vegetables (from the defrosted ice) to keep the cooking process moist. When well coated, remove the chicken from the pan and add the vegetables without cleaning it.

chicken and vegetables pictureChicken dished, veggies in!

water to moisten cooking process of vegetables pictureNotice the bubbles made from the water. When mixed with the sauce, it keeps the cooking process moist so you don’t need to cover the pan to retain steam.

Cook for a few minutes or until desired texture is reached.

Dish up and serve with a dollop of yoghurt if desired.


bbq chicken picture

This of course isn’t a serve for two people. When I made this dish again because it was so yummy, I made it to serve 5. This time I used 4 chicken breasts. Picture above is the result.

stir fry vegetables cooked

For 5 people, I used half a pack of Oriental Stir Fry vegetables, and added wong bok to the mix because I had a whole one which I don’t want to go off. Half a pack equates to 250 grams, if my memory hasn’t failed me. I’ll report back if it’s otherwise.