Stove Top Pizza or Skillet Pizza (煎锅比萨饼)



When I saw this video in Facebook from above stove top pizza, I immediately have the urge to try preparing it. …It looks extremely easy and tasty and if you are interested to view the video in full, you can refer to the following link:


Today, I tried out the recipe and in general, I am satisfied with the recipe. It is fast and easy to prepare .. There is nothing much to complain about except the pizza base is not as fluffy as the recipes that require kneading and proofing..


It took me only about half an hour to prepare this and I would think that my pizza base will be much better if my homemade pizza sauce are not as wet as the store bought.


Though not as fluffy, the effect is not obvious at all. This is a 9” pizza and with so little flour, the base is very thin. Some part are rather crispy but some part is a bit dense.. Having said that, I would think this is a fun adventure and I will definitely be re=preparing it when there is a sudden urge for pizza. Well, the kids and me have finished all within minutes..



Recipe adapted from:

Servings: Prepare a 8”-9” pizza


  • 62.5 grams (1/2 cup) of self raising flour
  • 62.5 grams (1/2 cup) of plain flour
  • 177 grams of ml (2/3 cup) of lukewarm water
  • 1 teaspoon of instant yeast
  • Pinches of salt
  • Pizza topping of your choice*

*For this illustration, I have used mozzarella cheeses, mushrooms, canned pineapples, tomatoes and pasta tomato sauce.



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  • Put all the pizza base ingredients on a non stick skillet. Stir until well combined, spread as evenly as possible . Add your pasta sauces followed by your desired toppings.

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  • Add the cheeses and place the lids on top of the skillet. Cook the pizza under medium to high heat for 15 minutes.


  • Original recipe called for 5 minutes with the vent in the lid off and another 10 minutes with the vent on.. As my skillet do not have such a function, therefore, I have let the vent on throughout the entire preparation.



I will not say that this is the best pizza, weighing against  the amount of effort spend in the preparation, I personally think that this is a fast and easy pizza recipe worth trying, As the base is very thin, whether or not it is fluffy is of secondary importance, you will not feel it especially you have a huge amount of toppings.


Hope you like the post today. Cheers and have a nice day



Cream of Mushroom Soup (蘑菇汤)



I think most Asian families will know of this famous cream of mushroom soup. It is commonly sold in the canned form at supermarket. Most children will like this soup because it is very creamy..


My kids love this soup too and always requested us to buy when they saw it at the supermarket. I promised that I will prepare for them using fresh mushroom and that taste will not be compromised.


I am unsure but I believed that homemade mushroom soup definitely are healthier as we can adjust the creaminess of the cream by using less creams. We can add more mushrooms to enhance the taste.. However, it will not be as economical as what is sold in the supermarket since fresh mushrooms are rather costly in Singapore..Am I deterring you from  trying to prepare this? I hope not and I am sure healthy living is more important than anything else.


“Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy. Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years. In America, the Campbell Soup Company began producing its well known “Cream of Mushroom Soup” in 1934, the same year that it introduced “Chicken with Noodles“.” (Source:



Servings : 4-5 adult servings


  • 500 grams of Portobello mushrooms *
  • 300 grams of Swiss brown mushrooms or fresh button mushrooms *
  • 2 tablespoons of butter
  • 1 big onion – cut into small pieces
  • 1 cup of heavy or double cream
  • 1 cup of plain flour
  • Dashes of black pepper
  • Some chopped parsley or dried parsley
  • 5 cups of chicken stock or 5 cups of plain water with 1-2 chicken stock cubes

* Type of mushrooms can vary based on availability and individual preference. Other possible mushrooms are fresh shitake mushrooms, cerimi mushrooms and etc..Quantity can be easily adjusted too. A bit more or less are acceptable.



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  • Cut the mushrooms and onion into small pieces.

  • In a pot, put the butter followed by the chopped onion. Sauté after fragrant. Unlike Chinese cooking, there is no need to sauté until brownish. As long as aroma penetrate the house, it is considered as adequate. Add the sliced mushroom.

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  • Stir fry for 1-2 minutes until the flavour are incorporated. Add the chicken stock, bring to boil and let it simmer under medium heat for about 10 minutes. Transfer the soup to a blender. Blend until as find as possible. Transfer the blended soup back to the pot, add in the chopped parsley and 1 cup of cream. Cook under low to medium heat until it boils.

  • Put about1.5 cups of water to the 1 cup of plain flour and stir until well mix. Add gradually to the mushroom soup until the desired consistency you are looking for. YOU MAY OR MAY NOT NEED TO USE ALL THE FLOUR SOLUTION.  In the event that it become overly sticky, just add some water to dilute it. Stir well, add pinches of salt, dashes of black pepper . Off the heat and best served hot with some American biscuits or breads.



This soup is very easy to prepare and recipe is very flexible. All quantities stated is a starting point for you to lay your hand to try preparing it. A bit more or less is acceptable. You can basically used any type of fresh mushrooms and feel free to explore one that suit your taste buds.


Hope you like the post today. Cheers and have a nice day.



Shrimp Angel Hair Pasta With Cream Sauce (海虾白酱意大利天使面)



Me and my wife was having dinner in an Italian restaurants with our friends.. Though we are not really happy with the other dishes that we ordered, but we are generally pleased with the angel hair pasta in carbonara sauce.


It definitely did not look delish but it was tasty with a slightly different texture will the normal pasta. I told my wife that I will replicate the pasta and that is the reason of this post.


As per Wikipedia,

“Capellini (Italian pronunciation: [kapelˈliːni], literally “thin hair”) with its diameter between 0.85 mm and 0.92 mm is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands. Capelli d’angelo ([kaˈpelli ˈdandʒelo], literally angel hair — hence, “angel hair pasta” in English) with a diameter between 0.78 and 0.88 mm is an even thinner variant of capellini. They are often sold in a nest-like shape. Capelli d’angelo has been popular in Italy since at least the 14th century. As a very light pasta, it goes well in soups or as “pasta asciutta” with a seafood or other light sauces.”  (Source:


As I can’t get the nested like Capelli d’angelo or angel hair pasta,  I have used the capellini instead. 


As for the sauce, it is my own creation and taste like a combination of béchamel (white sauce) and carbonara sauce…. Since I can’t find a relevant name for my own sauce, I have decided to use the common name “cream sauce”.




Servings: 2 adults


  • 150 grams of angel hair pasta or capellini
  • 1/2 cup of cooking cream or double cream
  • 3 cloves of garlic , minced
  • 10 canned or fresh button mushrooms, sliced into thin pieces
  • 1 tablespoon of butter
  • 2 tablespoons of olive oil or cooking oil
  • 1 teaspoon of oregano or Italian mixed herbs
  • 6-8 prawns, shelled
  • 3 pieces of hams, sliced into thin stripes
  • Dashes of black pepper
  • Salt to taste
  • 1 piece of chicken stock mixed with 1/2 cup of water or 1/2 cup of ready made chicken stock



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  • Bring a large pot of water with some salt to boil. Add the pasta and cooked for about 10 minutes or until al dente , drained and set aside. It is best that you refer to the capellini packaging for cooking instructions.

  • In a pan, sauté the garlic with butter for 1-2 minutes (ensure that the garlic are not golden brown like oriental cooking) . Add the chicken stocks.


  • Add in the cut mushrooms, cooking cream and prawns. Let it simmer until the prawns are cooked and become pink (about 2-3 minutes). Add in dashes of black pepper, oregano or Italian mixed herbs and salt to taste. Stir until well mix. Add in the drained pasta, toss until well mixed and the pasta is ready to be served. Can be garnished with additional Italian herbs or freshly chopped parsley.



An easy recipe with great taste. If you never try angel hair pasta, do give it a try. It is less chewy due to its small diameter and it pairs well with white sauce.


Hope you like the post today. Cheers and have a nice day.



Mushrooms and Spinach Quiche (蘑菇菠菜乳蛋饼)



I seldom issued Western dishes recipes because I seldom cook this at home. My mother in law do not really able to take Western food and when she is staying with us, I have shelved the idea of cooking Western food.


Since she is back to her home, I have decided to prepare quiches for dinner. I love quiches for its rich cheesy taste and I am very sure that my kids will love this since they like all types of diary products from milk to cheese to yoghurt to butter….


In fact, in my home town, Kuching, there are shops selling chicken quiches. However, they termed it as chicken pies. They sell in a cupcake sizes and we used to buy this and eat as a snack or breakfast items.


I did not go until the extend to look for gruyere cheeses, the cheese usually used for the preparation of quiches. Since I have lots of cheddar cheeses at home, I have use cheddar cheeses instead..


Just like any savoury recipes, variations are many. I have used spinach, mushrooms and ham for these quiches. But you can always used onion and bacon to make it into the famous Lorraine quiche.


Other possibilities are many: salmon, crab meat, asparagus, artichoke or any other things that suit your taste buds.. What you need to remember is the ratio of beaten egg mixture and the pastry recipe, all the other side ingredients are easily adjusted to suit your taste buds.


Per Wikipedia,

“Quiche (/ˈkiːʃ/ keesh) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flesh and Crustadein the 14th-century” (Source:




Servings: About 5-6 adult servings (about two 8” diameter pie baking tin)



  • 300 grams of plain flour (sifted)
  • 150 grams of cold butter
  • 1 egg yolk (lightly beaten)
  • 1-2 tablespoon of cold milk



  • 100 grams of ham (cut into small pieces)
  • 100 grams of spinach (chopped into small pieces)
  • 200 grams of button mushrooms (cut into small pieces)
  • 150 grams of gruyere cheese or cheddar cheeses (in the diagram below)
  • One big onion chopped in small pieces
  • 10 grams of butter
  • Dashes of black pepper
  • Pinches of salt to taste
  • Pinches of sugar to taste


Custard Mixture

  • 1 cup of cooking cream
  • 1 cup of fresh milk
  • 6-8 eggs lightly beaten



Preparing the short crust pastry

  • Preheat the oven to 180 degree Celsius.


  • Cut the cold butter into butter cubes. In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby.  Add in eggs and milk bit by bit, mix slowly until it become a dough. Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step. In fact I have bypassed the step due to time constraints.


  • Put the dough on a flat surface. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.  In this illustration, I have prepared it into different sizes so that I can give it to my friends.

  • Baked in the preheated oven at 180 degree Celsius for 10-15 minutes or until the pastry shrinks from the sides of the pastry tin. Set aside for later assembly.

Preparing the fillings


  • In a frying pan, put butter and sauté the onions until fragrant. Add in mushrooms followed by ham and chopped spinach. Stir fry for a few

    2-3 minutes until the ingredients are soft. Add dashes of black pepper, pinches of salt and pinches of sugar to your taste. Set aside for later assembly.


Preparing the egg mixture and assembly for baking

  • Crack the eggs in a big bowl. Add milk and cooking cream. Stir until well combined.

  • Transfer the filling to the baked pastry, even out and sprinkle sparingly with the cheeses.  Pour the egg mixture over the pastry. Bake in the pre-heated oven of 180 degree Celsius for 25-30 minutes or until lightly golden and set.  Timing is for reference and very much depends on the tin you used. Cover with foil if the pastry becomes too brown before the filling is fully set.



If you are able to get ready made pie crust, you can use that and it will save you lots of time. What is in the filling will depend on your family’s preference. Do give it a try and let me if this simple quiche is what you are looking for.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Easy Peasy Asian Heart Attack Burger–Teriyaki Pork Burger



As an Asian, I seldom eat burger. We basically have burger when we frequented worldwide fast food chains such as McDonald, Kentucky Fried Chicken, Burger Kings and etc. However, at times, I do have urge to have this Western comfort food. As I am not taking beef, therefore, it is hard for me to buy the ready made burger patties sold in the supermarket.


In fact, I do not have much choices to choose from since most burgers are beef based. So I can only have burger made from chicken like KFC’s Zinger or Colonel Burger. I do not have the chance to eat pork burger since most Malaysian and Singapore fast food outlets are “Halal” outlets meanings no selling of pork related products because of Islam. Therefore, I have decided to prepare it my way… marinate the minced pork with some Japanese teriyaki sauce and come out my very own version of Teriyaki Porky burger..


Preparation is extremely simple and I have used an oven to prepare the patties and eggs. Lots of ingredients are optional depending on your preference.  Not even a single drop of oil is used. Whether or not it can be termed as a healthy burger will very much depends on the dressing used.


Being an Asian style burger, I have selected mayonnaise dressing for the burger. Therefore, this burger, in my humble opinion cannot be termed as healthy and in fact it had became a sinful burger. As the meat patties are rather big, I have termed this as a “heart attack” burger, a burger which is huge and sinful enough to trigger a heart attack. Haha.


Just have a lighter moment, you may be interested to refer the following articles about burger before you proceed to the preparation.



Servings: About 4-6 big size burger


Meat Marinating Ingredients

  • 500 gram of minced meat (pork belly preferred, chicken and beef is substitutable)
  • 5 big tablespoons of Teriyaki sauce
  • 3 tablespoons of Japanese rice wine, Mirin (optional)
  • 2 teaspoons of chopped garlics (optional)
  • 1 teaspoon of white pepper (optional)
  • 2 tablespoons of white sugar (not in picture)
  • Salt to taste (not in picture)
  • 1 teaspoon of dark soya sauce (not in picture) – for colouring
  • 3 teaspoons of corn starch (not in picture) – for better binding and improve meat texture
  • 6 eggs (not in picture)


  • 6 standard burger buns
  • Some lettuces
  • 2 tomatoes – sliced
  • 6 breakfast cheese slice
  • 1 cup of mayonnaise
  • 3 tablespoons of condensed milk (not in picture)
  • Some white/black pepper
  • Some butter (optional)



Preparing the burger patties


  • Put all the meat marinating ingredients (except eggs) together in a bowl. Stir until well mixed. Let it marinate for about 30 minutes.


  • Preheat the oven at 170 degree Celsius.

  • Lightly grease some muffin tins and put the minced meat . Press it hard to make it compact. Meanwhile, crack some eggs in another muffin tray. Put the eggs tray in the centre rack whereas the minced meat tray on the top rack. Baked in the oven for 15-20 minutes. For the eggs, after 10 minutes, take out the tray if you want some runny yolks. Otherwise, take out after 15 minutes. Meanwhile, the minced meats will start to shrink and become patties with lot of meat juices.


  • After 20 minutes, take out the minced meat and placed it in a baking tray. Continue baking for another 5-10 minutes or until the surface dries up. If you like juicy and light colour patties, you can bypass this step.


Burger Assembly


  • In a bowl, place the mayonnaise, condensed milk and some black or white pepper. Stir until well mixed.
  • Cut a burger bread into half, spread with some butter both side, put some sliced tomatoes.

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  • Add a piece of lettuce and cheese and eggs on one side and on the other side, place the meat patty. Top the meat patty with generous amount of mayonnaise dressing. Put both sides of the burger bun together and the burger is done. Well, in my humble opinion, there is no right or wrong way of preparing a burger, do feel free to use your own ways to prepare it.



The burger is very “Asian” taste and I should say, I like the teriyaki flavoured meat patties. It is easy to prepare and use very little oils in the preparation. It took me about 1.5 hours to prepare these burgers and I am sure you can do it even faster than me with a little planning..Do give this a try and let me know whether it suits your taste buds.


Hope you like the post today. Cheers.


For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.



Lets Try Roasting Some Shark Fin Melon–Shark Fin Melon Spaghetti With Shrimp Marinara



I got the idea of preparing this dish from two sources. One was Spaghetti Squash With Pesto And Fried Eggs from Play Party Pin and the other was Easy Shrimp Marinara from Le Monine Family Kitchen

When I was visiting Play Party Pin, very frankly, I didn’t read in detail. Looking at the title, I thought it was spaghetti cooked with a type of squash. When I scrolled down her post, I started  to see the picture of a big melon and Ms. Britni Vigil was using a fork to take out the flesh. I was shocked as the way she prepared this melon looked really familiar to me. It was just like the way my mother in law prepared the shark fin melon. I read in detail and I noted though the colour of the skin is different, I am rather sure shark fin melon can be used for the dish too.


On the next trip to the market, I purposely went to look for a whole shark fin melon and I used her way to prepare this dish on the next day. As for the sauce, since I did not know what Pesto sauce was, I have resorted to the use of  marinara sauce with shrimps. I have never had any spaghetti that have shrimps in it. I thought it might be a good idea to give it a try when I saw Le Monine Family Kitchen posted her Easy Shrimp Marinara in my Food Bloggers and Foodies United Group.


Subsequent read up showed that spaghetti squash and shark fin melon both belong to the same family Cucurbita pepo., however, spaghetti squash belong the species Fastigata whereas shark fin melon belong to the Ficifolia species. In Chinese cooking, shark fin melons were commonly used to prepare soup. After steaming and de-seeding, the flesh were used to make into some type of starchy soup resembling the real shark fin soup. In fact, it is the alternative of shark fin soup in vegetarian meals. If you are interested, you can refer to  Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹).


It was fun to roast the entire melon. It never came across my mind that whole melon “may explode or burst” as questioned by my Facebook friends subsequently. I just roasted the melon in accordance with the instructions. After 45 minutes, the melon was done. I let it cooled and I asked my kids to help me took out the flesh and threw away the seeds. It did took quite a while to do this. After half an hour, I have 1 large container of shark fin melon fleshes. It must be at least 1-1.5 kg of pure fleshes. As I can’t finish it in one meal, I used half for shrimp marinara pasta sauce. On the next day, I stir fried the other half with hot chlli  shrimp paste (belachan) to go with white rice.


I was rather surprised  that the fleshes from roasting and steaming shark fin melon yielded rather different textures and tastes. The fact that it was commonly used in the soup was because when steamed, the flesh was very soft and smooth.   On the other hand, when it was roasted, the fleshes were a bit crunchy and sweet.. In the process of de-seeding, my kids kept popping the flesh into their mouth claiming that the unseasoned fleshes were very sweet. In fact, I agreed with them and I am very pleased to have embarked in this adventure.


What I am sharing in this post is more of a concept and the recipe is just for your reference and the servings will very much depends on the size of shark fin melon . Dish is full of flexibilities. In the very minimal, you will just need a can of pasta sauce, some shrimps and a shark fin melon.



Servings : 6 adults


  • 1/2 whole shark fin melon flesh  (you have to roast in whole)- about 600 grams fleshes
  • 1 can of tomato based pasta sauce (about 750 grams)
  • 500 grams of shrimps (shelled and de-veined)


  • 3 large tomato chopped
  • 3 onions cut into big pieces
  • 200 grams of mushrooms
  • Few cloves of garlics cut into slices
  • 2 tablespoons of olive oil
  • Some shredded parmesan cheese/cheddar cheese (not in picture)

(Note that you can just buy 2 cans pasta sauce of your choice if you do not plan to cook the sauce yourself. This recipe uses 1 can of pasta sauce and the above the ingredients to boost the volume and enhance the taste)


Roasting of Shark Fin Melon


  • Roast the shark fin melon (in whole) at the oven for 180 degree Celsius for 45-60 minutes depending on the size of the melon. Towards to end of the last 15 minutes, you will start to smell the familiar aroma of roasted vegetables. My kids said it smelled like roasted sweet corn. Turn sides after 30 minutes of roasting.


  • Let the roasted shark fin melon cool to room temperature. Cut the shark fin melon into halves. Use a spoon to dig out the flesh and a fork to take out the seeds. (You can take a few pieces to try the taste, it is sweet and fragrant).


  • The figure above show the seeds, skins and the white membrane that should be thrown away.


  • What is left is the white strings of shark fin melon fleshes. Unlike steamed shark fin melon fleshes that are soft and smooth, these fleshes are rather springy or crunchy. It will be an ideal choice of Chinese style of stir frying vegetables.

Preparing the Marinara Pasta Sauce


  • In a hot sauce pan, sauté the onion and garlic with olive oil until fragrant. Add in mushrooms and chopped tomatoes and stir fry for 2-3 minutes. Add in canned pasta sauce and let it simmer until all the vegetables are soft. Add some cheddar/parmesan cheeses.


  • Once the cheeses  melt, add in the shrimps. Cook for 1-2 minutes or until the shrimps turn  opaque white. Off the heat.

Assembly of the Shark Fin Melon Spaghettis


  • In a serving plate, place some shark fin melon fleshes. Topped with some pasta sauce and place the shrimps on top of the sauce. Garnish generously with additional cheeses or desired herbs.



I have to thank Play Party Pin and Le Monine Family Kitchen for giving me this inspiration. Roasting shark fin melon is not only new to me but also among my circle of Chinese friends. As the texture of roasted shark fin melon is different from steamed shark fin melon, Chinese home chefs shall start to have a new array of culinary adventures.. Do try and it is fun, at least for once… Before I end, see what I did with the other half of my shark fin melon flesh? Shark fin melon stir fried with chilli sauce and shrimp paste (belachan). It is really a hit during the meals


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Need To Go To A Party? Try Preparing This Party Snack : Bacon/Tuna Tortilla Cups and Pizza Snack


UPDATED POST on 13-11-2014

I have some homemade flour tortilla wraps left and I have decided to prepare this snack for kids….

The last attempt shaping in a cups is a hit in my family gathering, however, it is rather time consuming to cut the pizza into round shape as flour tortilla is rather difficult to cut. I have decided to change the shape into a rectangular shape which is much easier.. In addition, for those so called crispy pizza recipe, most have opt to use flour tortilla as well..


Please scroll down for an updated recipe of how to prepare the crispy tortilla pizza strips.




New year eve is approaching. I know that there will be many pot luck parties where readers may be required to contribute a dish or two.  I made these tortilla bacon/tuna cups for one the family gatherings during the Chinese Winter Solstice festivals and it was rather well received. Since kids are still on holiday, you can always asked them to join you to prepare this simple snack.


Honestly, it is a simple recipe of my own adventures starting with 2 leftover tortillas in my fridge. On the day before the gathering, I have used these 2 leftover tortillas to make about 6 tortilla cups with bacon fillings and baked in a mini oven. My  family members loved it.


The next day on the day of the gathering, I have prepared more than 50 tortilla cups with tuna fillings, using muffin trays and baked in the conventional oven. You can use exactly your prefer pizza toppings for this tortilla cups. In addition, you can use  baking tins of any shape  that you have.


The recipe is full of flexibilities be in in terms of ingredients used or the quantities.Therefore, just follow some of the simple steps in this recipe and you will come out with some presentable snack that impressed your guest. It is a one bite size snack, be prepared to do a bit more as one is definitely not enough for your guest.



No detail measurement will be provided in this post as the dish is full of flexibilities.


  • Some tomato sauce/pasta sauce (not in picture)
  • Some tortillas
  • Some cherry tomatoes/tomatoes cut into slices
  • Some coriander/parsley
  • Some bacons/tuna
  • Some mozzarella/parmesan/cheddar cheeses

Others (not in picture)

  • A round ring cutter
  • Some muffin cups/trays



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  • Use the ring cutter (about 1cm bigger than the muffin tin diameter) to cut the tortilla into round shape and press it down either into the tarts tins or muffin tins. Spread the tomato sauce or pasta sauce. Add in shredded/chopped cheeses, tuna/bacons and tomatoes.


  • Add in more cheeses and chopped herbs and baked in the oven toaster for 3-5 minutes. If using the conventional oven, baked at 160 degree Celsius for about 5 minutes or until all the cheeses have melted. You may want to try baking a cup to get the correct timing as every oven toaster can be different.




  • Have some pieces of flour tortilla, spread some tomato sauce  followed by your desired filling (i have used canned tuna in this illustration). Sprinkle with some chopped tomatoes and grated cheese of your choice (I have used mozzarella cheese). Bake in the pre-heated oven of 160 degree Celsius for about 10 minutes or until your desired crispiness. When cooled, cut into your desired sizes using a sharp knife or pizza cutter.





An extremely short post. Easy and presentable finger snack. It will be well liked by both kids and adults..Remember do prepare a bit more and if you can’t finish it in the dinner, continue having this as your breakfast…It is worth  a try..


Hope you like the post today Cheers and have a nice day.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  



Easy Peasy Lasagne…….



There is nothing to shout about this post. A simple lasagne tailored to meet my taste buds. Since young, I am not taking beefI do not have many chances to eat lasagne because it was usually served using beef.. Looking at the ingredients, I knew I will like it. I decided to try, but instead of beef, I have substituted with pork and I believed minced chicken is equally applicable.


On one of the trips to a big Singapore supermarket, I saw this semolina lasagne sheets, I decided to try making it for our dinners.. I have prepared this based on the normal way of spaghetti preparation. Instead of using beef, I used minced pork. Preparation is very easy as I followed exactly the instructions as in the package and what came out is a delicious “tin” of lasagne. (Note that as I do not have any casserole dish big enough for the lasagne, I have used an 8” detachable baking tin instead.) Please follow the packaging instructions in the lasagne sheets that you have purchased as every brands may be different slightly.



Servings : One 8” baking tray (5-6 adult servings)


All quantities listed here are for reference as variations are many and the dish is full of flexibilities

  • 500 grams of minced meat (beef, pork or chicken)
  • 2 tomatoes cut into cubes (optional)
  • 5 sausages or chicken franks cut into small pieces
  • 1 onion cut into small pieces
  • 200-300 grams of shredded mozzarella/ricotta/parmesan/cheddar cheeses
  • 100-200 grams of mixed vegetables (peas, corns, carrots) – optional
  • 250 grams of lasagne sheets
  • 1 bottle of ready made tomato pasta sauce (about 500 grams)
  • 2 tablespoons of olive oil
  • Some Italian herbs mix (optional)
  • Some aluminium foils




This set of instruction is from the lasagne sheets packaging. Every brand may have different instructions. Therefore, prepare it in accordance with the packaging instructions. This post aims to give readers some pictorial illustrations to complement your packaging instructions.

  • Preheat the oven to 180 degree Celsius.

  • Lightly greased an 8” square baking tin or your preferred casserole.


  • In a hot sauce pan, put the olive oil and onion. Stir fry until the onion are soft. Add mixed vegetables, tomato cubes, minced meat and stir fry for 2 minutes. Add pasta sauce and cut chicken franks. Let it simmer for about 3-4 minutes or until the meat and vegetables are soft and soak all the pasta sauce.  Should the need arises, add some water.


  • Add half of the cheeses and let it simmer for another 1-2 minutes. Off the heat and set aside.


  • Lightly grease a baking tin. Put a few pieces of the lasagne sheets to cover the bottom. Add in some pasta sauces, level it and sprinkle generously the cheeses on top of the pasta sauce.



  • Put another layer of lasagne sheets followed by pasta sauce and cheeses. Do the same for the remaining until the pasta sauces have finished. On the last layer, sprinkle generously with Italian herbs and cheeses. Add about half a cup of water in the baking tray.



  • Use an aluminium foil to cover the baking tin. Bake in the preheated oven at 180 degree Celsius for 45 minutes.


  • After 45 minutes, open the aluminium foil, and continue baking for another 15 minutes. Best served hot with additional parmesan cheeses and desired fresh herbs.




Again, a simple dish to prepare. Nothing to shout about. Just follow the packaging instructions and you can have some delicious lasagne. I will definitely prepare this again as it is well liked by my family members.


Hope you like the post today. Have a nice day and cheers.



For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  



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Another Copycat? – Mexicana Wrap With Fried Chicken



Last weekend, I brought my kids to one of the exhibitions in Singapore. While I am waiting for my wife and mother in laws to finish shopping, we are really bored and we settled down at Texas Fried Chicken to have some snacks. The restaurant is promoting some Mexicana Wrap. I ordered one set comprising a drink, a cup of mash potatoes and a Mexicana fried chicken wrap that cost me SGD6.20.  While I am having my snacks, it suddenly reminded me that I have some soft tortillas in the refrigerator. I have therefore decided to replicate what I have eaten and shared with readers. That was our dinner the next night. As my kids went for holiday, I am more than happy to prepare the spicy version of the fried chicken for the Mexicana wrap.


Preparation is rather easy as I bought the ready made tortilla from Singapore supermarkets. In recent years, it is very easy to get hold of “bread” originated from other countries such as French Loaf, Mexican tortillas, Indian’s nan, pita and chapatti etc.. I bought a packet of 8 super soft wheat tortillas for SGD3.80 cents. As for the sauce, of course, I wouldn’t know the exact recipe of what I have eaten but I have prepared some sauces that are Asian friendly and pretty closed to what I ate.



Servings: 3-4 adults


For chicken marinating and deep frying

  • 3 drumsticks meat – debone and cut into strips
  • 1 egg
  • Fresh milk – adequate quantity of fresh milk to cover the chicken
  • Tabasco sauce (optional and depends on personal preference – I have used 3 tablespoons)
  • Plain flour – adequate quantity of flour to coat the chicken fillets
  • 2 tablespoons of black pepper
  • 1 tablespoon of white pepper
  • 1 teaspoon of salt


For making crispy tortilla strips (Optional)

  • 1 tortilla cut into thin strips

For making sauces

  • 4 tablespoons of mayonnaise
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of lemon juice
  • 1 teaspoon of black pepper
  • 1 tablespoon of Tabasco or other chilli sauces

For final assembly

  • Chicken strips (from above)
  • Tortilla strips (from above)
  • 3-4 soft tortillas
  • Some lettuces – slice into thin strips
  • Some tomatoes – slice into wedges
  • Some onions – chop into thin strips (not in picture)
  • Some breakfast cheese slice



Marinating and Deep Frying the Chicken


  • In a big bowl, slightly whisk the milk, Tabasco (optional) and egg until combined. Add in the chicken drumsticks and marinate for at least 10-15 minutes.

  • In another big bowl or plastic containers, put together the plain flour, white pepper, black pepper, salt and other flavour enhancer (if desired). Use a spoon to mix the flour mixture thoroughly. Depending on your taste buds, if you like your chicken spicier/hotter, get ready another small bowl with additional Tabasco sauce.


  • In a pan suitable for deep frying, heat about 5 cm of oil under high heat. The oil is considered as ready if bubbles start to emit from the wooden chopstick when placed in the hot oil.

  • Take a piece of the marinated chicken, dip in Tabasco sauce (optional), put it in the flour and coat it as evenly as possible. You can coat 2-3 times to have a thicker “flour skin”. Put in the hot oil and fried until the chicken is golden brown. You may want to consider lower the heat to medium if you are not fast enough to coat the chicken. Keep a close eye on the fried chicken. The process is rather fast because it is chicken strips. Repeat the same for all the chicken strips until finish. If there is not enough flour, just prepare additional flour. When ready, drain and place on a piece of oil absorbing paper. Set aside for later assembly.


Preparing the tortilla strips


  • Cut the tortilla into small strips. You can either deep fried your tortilla strips or oven baked the tortilla strips. For deep frying, it is rather fast and you have to watch out for the colour changes. If you oven baked, just put the strips in a mini oven, select medium heat and bake for 5 minutes. However, tortilla strips are optional and you can by pass this step if preferred. The main purpose is to provide a crunchy texture in the wrap.

Preparation of Sauces


  • In a small bowl, place the mayonnaise, tomato sauce, lemon juice, Tabasco sauce and black pepper. Use a spoon or fork to whisk until well mixed and smooth.

Assembly of Mexicana Wrap


  • Place a piece of tortilla on a plate. Spread with some sauce. Place a piece of the breakfast cheese slice. Put some tortilla strips, follow by some chopped lettuce and tomatoes.


  • Place a piece of fried chicken followed by additional vegetables and sauces. Wrap around the chicken in a cone shape. If preferred served with additional chilli sauces.




This is my replicate and I think the ingredients that may have not included are some melted cheeses and possibly mustard sauce. However, I am able to accept this as we preferred more Asian touch in our sauce selection. This is a delicious recipe but is nothing to shout about because variations are many. Remember, as  a home chef, you know your family’s taste buds better than anyone else. Feel free to change the recipe to impress your family. Possibly, some grilled teriyaki chicken with some home made tomato puree and additions of some green capsicum… Hope you like the post today. Cheers and have a nice day.


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Don’t Sandwich Me, I Can’t Breathe … Baked Hasselback Potatoes With Bacon And Mozzarella Cheeses..

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I remembered that  immediately when I read the recipe Easy Bacon Potatoes published by Ms. Paula Jones’s,  I immediately shared in my Google Plus timeline and promised wanted to try out the recipe.

Yesterday, when I needed to prepare a lunch in a rush, I suddenly thought of this recipe but was unable to locate it. I searched high and low but in vain.

Therefore, based on my recollections, I just “anyhow” put together bacon and potatoes and this is what I have prepared.

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Taste is superb but sizes and some of the ingredients were totally different from Ms. Paula Jones recipes from Hers’ definitely look more appetizing but too sad, I only managed to find out the recipe when I am searching to credit her recipe while writing this report.




  • 10 small washed baby potatoes

  • 4 thin pieces of bacon cut into small rectangular shape

  • 1 teaspoon of general Italian herbs for Italian cooking (optional)

  • 1 tablespoon of soft butter

  • 1 teaspoon of salts

  • 1 cup full of mozzarella or cheddar cheese or parmesan cheese

  • 2 large tablespoons of mayonnaise or sour cream (optional)

  • 2 slices of breakfast cheese (optional)

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  • Wash your baby potatoes. Slightly cut off one side so that the potato can stand on its own.

  • Use a sharp knife to slice open the potato with about 0.5 cm thick towards the direction of the bottom but do not slice through.

  • Rub with salt, butter and Italian herbs (optional). Set aside for next steps.


  • Slice the bacons into thin strips and place it in between the spaces between the cut potatoes.

  • Place the potatoes in low casserole dish or baking tin.


  • Baked in the oven at 180 degree Celsius for at least 30 minutes.

  • Take out and sprinkled with mozzarella or cheddar cheese and baked for 10 –15 minutes or until the cheese had melted.

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  • Preferably served hot with generous amount of sour cream or moderate amount of mayonnaise or toppings of your choice. Plain serving is acceptable if preferred.

  • This is good to go with any Western set meals and as an alternative for baked potato skins, mash potatoes, potato chips or any other carbohydrate loaded meal items.



  • If you runs out of time, you can always sliced it directly instead followed what I described above. You can refer to Ms Paula Jone’s version here.

  • All ingredients mentioned above are mostly substitutable to suit your family taste buds. If you are health conscious, you can lower the usage of mayonnaise or go for low fat mayonnaise dressing. Alternatively, you can also consider replacing the bacons with chicken frank or even fresh meat slices (for steamboat) if you preferred. If you preferred fresh Western herbs, you can put in dill, basil, rosemary and etc.….Full flexibility is the key and I encouraged readers to think out of the box and made one that suits your family’s taste buds.

  • Instead of putting mozzarella cheese, you can also substitute with breakfast cheese slice. As I have run out of mozzarella cheese, I decided to place a slice of breakfast cheese and it tasted equally well.

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This dish is simple though the process is a bit laborious. However, you can always cut through the potatoes if you run out of time. It is a good choice as a party “snack” (depending on your size), a side meal and some simple home gatherings. It is a comfort  food and the combination of bacon, cheese with potatoes runs well beyond your visual expectations. The taste is just superb. Try and let me know.

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Hope you like the post today and have a nice day. Cheers.


  GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai“….

  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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