Tag Archives: Recipes: Poultry

Recipe: Steamed Herbal Chicken

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yummy herbal chicken

If you love a good herbal chicken, you can give this recipe a try!

My earliest memories of a herbal chicken dish was at Old Airport Road food centre. And then came those premixes that you can get from the supermarkets.

Haha but with premixes, I always wondered what goes into the powdered satchet. Or gives that added oomph into the dish. I tried making my own and still couldn’t quite get it right. It wasn’t just the herbs.

Finally chanced on a recipe that used a marinade with the herbs. So easy? Just like that?

Yup, just like that haha. We used chicken marylands instead of a whole chicken just because it is so much easier to manage and portion out too! Doing it at home just got simpler.

10g yuzhu
5g ginseng beard
4-5 pcs dang gui
5g dried longan
1 tbsp wolfberries
3 red dates
50ml water

To marinade
½ tsp sugar
½ tsp pepper (we used black pepper)
1 tsp light soy sauce
½ tsp salt
2-3 slices ginger

4 chicken marylands

Baking paper
Aluminium foil

Marinade chicken pieces with prepared marinade for about 15mins.

Line aluminium foil with baking paper. Place herbs & ginger on the baking paper, then place marinated chicken thighs on top of the herbs.

Lift up edges of foil & baking paper and gently fit into 3L ShuttleChef inner pot. Pour 50ml water into the parcel and fold edges of aluminium foil to secure the parcel.

Fill pot with water till it comes up halfway of the sealed parcel. Bring water to boil and simmer with lid closed for 30mins. Place pot in outer pot for 3 hours.

Eat with hot steamed rice! Enjoy.

food of the week: snacks

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Following my meal planning, err if I do remember to take some photos of the food. This is more for me to remember what I actually ate and the recipes so I don’t have to keep digging them out months later!


We had ripe avocados..so of course, we had to make guacamole. I love chunky guacamole, with some red onions. Nyums. Err, at your own risk hor, cos it will stink up your breath a little! =P

3 ripe avocados
juice of 2 limes
1/4 cup finely chopped flat-leaf parsley or coriander
1/2 red onion
1 tablespoon olive oil
salt & freshly ground black paper


Then the kids had this! I roasted some chicken thighs that were marinated in Morrocan seasoning (unfortunately unavailable in Singapore, but if you have friends going to Australia, get the MasterFoods version!). Made our own fries..that were soaked in chicken fat. So unhealthy but sooooooooooooo tasty. =P But please do a healthier version with olive oil! haha We used Russet potatoes for our fries, and baked them on aluminium foil. They got stuck on it. FML. So next time, I’m gonna try it on baking paper.

Whilst the kids had that…the adults had this version, with boiled baby potatoes in a maple-mustard dressing and guacamole!


maple-mustard dressing (just mix well!)

2 tbsp maple syrup
6 tbsp olive oil
1 tsp heaped wholegrain mustard


I also spotted a very very simple recipe for a homemade strawberry ice cream, using creme fraiche. 3 ingredients! Surely cannot go wrong right. And you don’t need an ice cream machine to do it too (says the recipe, though we definitely used our ice cream machine to save time!). You can find the recipe here.


after freezing overnight




The boys have also been bugging me for food multiple times a day. And I don’t want to keep giving them biscuits and crackers. Oliver has also been on a cereal streak, and requesting for Post’s Banana Nut Crunch. $$$$ my pocket! I do make granola for the kids..and I add some dried fruit in, but they only want to eat the oats. FML. Then I am left with little granola with LOTS of dried fruit for myself. Wah piangs.

Oh just in case you would like to try making your own granola (which is so super easy, I promise!!), this is the recipe I use:

maple almond granola 

2 cups rolled oats
1/4 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
1/2 cup golden raisins
1/3 cup slivered almonds
4 tbsp unsalted butter (about 56g)
4 tbsp maple syrup


1. Preheat oven to 180 degrees Celsius
2. Combine oats, sugar, cinnamon, raisins & almonds and toss to mix. In a saucepan over low heat, melt butter, add maple syrup & stir to blend. Pour over the oat mixture and stir to blend.

3. Spread the granola out on a baking sheet to make until golden & crunchy, 25 to 30 mins.
4. Cool to room temperature before serving, breaking it up slightly. Store in an airtight container, the granola will keep up to 10 days. 

but I digress. I decided to make little granola clusters so that they are bite sized and easier for the kids to binge on. And I suddenly found my first granola bar recipe, which was in the BBC GoodFood Australia magazine. The recipe can be found here. I put the mix into mini cupcake holders.


Viola. Perfect mouthfuls for the hungry kids. And healthy too! You can cut down on the sugar, but will need the honey to help stick everything together.

Hope these recipes give you some ideas for some really simple recipes! This momma ain’t got so much time to cook too elaborate meals!


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filled swiss brown mushrooms

filled swiss brown mushrooms

it’s been a while since I had a last bbq, think the last one being in July. And even then..fellow SAHM, D, and I swore off bbqs for a long while. Haha..seriously I think it is the lack of enthusiastic participants which made it hard for us to enjoy. Baah.

This time round, I suggested a bbq with my cousins. I was craving sausages, onions, red meat..etc. The works. It helped that my cousins were interested in more not-so-local kind of bbq. Of course we needed the stingrays, sotongs and satays. But we were cool without the chicken wings and hot dogs. We preferred the more gourmet kind of sausages, oh us young people with atas tastebuds. =P

Yours truly was in charge of marinating the meats and making a salad with some dressing on the side. Here was what I prepped:

1) chicken kebabs with morrocan seasoning
2) chicken kebabs marinated with olive oil & thyme (I forgot about the lemon juice..dammit)
3) beef eye round kebabs with salt & coarse ground black pepper
4) beef sukiyaki slices marinated with garlic, dried rosemary & olive oil
5) beef yakiniku slices marinated with salt & coarse ground black pepper
6) pork belly sukiyaki slices marinated in a bulgogi marinade
7) pork belly sukiyaki slices marinated in a kimchi marinade
8) mesclun lettuce, baby spinach & butterhead lettuce salad with pistachio, avocado & dried cranberries
9) balsamic vinegar & olive oil salad dressing
10) honey mustard & herb salad dressing
11) swiss brown mushrooms topped with garlic, mozarella cheese and chopped fresh italian parsley.

Phew. It took me two days to do all of that stuff, buying the groceries, marinating and skewering. I wish I took a picture of all that food..haha. And mind you, this was only what I prepped. There were also other food prepped by other cousins (or their moms..-_-” haha). The two things that caused me some grief was searching for a kimchi marinade recipe and a honey mustard and herb dressing that I would be happy with. See..I had a really really really good honey mustard & herb salad dressing when we were holidaying in Houston, TX. The recipe I was searching for had to be close enough to that taste..or what I remembered was that taste. Guess this salad dressing was good enough was my family was raving about it. It was still a tad tart for me, and I probably should have added a bit more honey and dijon mustard. Otherwise, it was still pretty good!

Here are the recipes for the both as adapted from their respective websites:

Kimchi meat marinade by sportsglutton


fresh kimchi (cabbage based)
1/4 cup rice wine vinegar
2 tsp Korean hot pepper paste (gochu-jang)
1tbsp + 1tsp honey
1/2 juice of a lemon

Note: I did not add the lemon juice as I felt that the vinegar would have made the marinade tart enough. Also I added the kimchi when I was bbqing the pork belly slices on a tray rather than marinating it together.

Raw Honey Mustard Herb by Sara of Me, Redone


2 tbsp dijon mustard
1 tbsp raw honey
1 tsp Herbes de Provence (I used 1 tsp dried thyme & about 3-4 sprigs of fresh italian parsley)
1/2 cup white wine vinegar
1.5 cups extra virgin olive oil (I used normal olive oil)
1 pinch of salt
1 pinch of pepper