CNY Dinner: Soy Sauce Chicken Thigh with Rosemary

12 Feb

My family usually buys grocery during Chinese New Year period to cook on our own. On normal days, we eat out. As a result, there are many ingredients left after the 2 days of holidays which need to be cleared. So, I decided to come up with my own seasoning and prepared soy sauce chicken thighs for my dinner.

To my surprise the chicken thighs came out of the air fryer looking good and tasting juicy. Usually, my food is either good-looking or tasty, never both! 😛


Here’s the recipe! 🙂

Soy Sauce Chicken Thigh with Rosemary

Servings: 3-4


  • 4 chicken thighs
  • 2 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp McCormick Ground Allspice
  • some rosemary leaves
  • broccoli
  • 1/2 tbsp salt

*I estimated most of the condiments instead of using a measuring spoon. The measurement given above is a reference only.


  1. Combine soy sauce, garlic powder, black pepper, spice powder and rosemary in a bowl. Mix well.
  2. Place the chicken thighs into the bowl. Turn to coat with marinate. Leave the chicken to marinate while preparing the broccoli.
  3. Bring a pot of water to boil and then add salt.
  4. Add the broccoli and blanch for 3-4 minutes depending on the amount of broccoli.
  5. Take out the broccoli and place in iced water to stop the cooking.
  6. Place the broccoli on a serving plate.
  7. Place the chicken thighs in an air fryer. Fry at 180 oC for about 15 minutes. Remember to place the skin side up if your chicken thighs come with skin.
  8. Remove the chicken thighs from the air fryer and place on the serving plate.

Jumping On the Bandwagon of Adult Colouring

1 Jan

My friend has given me an adult colouring book, Secret Garden by Johanna Basford for Christmas 2014. I was in awe of the beautiful illustrations in the book but colouring it was no easy work for me. I worked on one of the easier illustrations for half a year before completing colouring on Christmas Day 2015! Colouring really isn’t my forte! 😛

The Watering Can

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Fun with Reese Peanut Butter Chips!

17 Aug

I went through a tough period a few weeks ago. My boss and a colleague had been kind and understanding towards my situation, so I wanted to bake something for them. I wanted to bake orange muffins for them but due to unforeseen circumstances, I have to change the plan to baking Chewy Chocolate Cookies.

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Sorry for the lack of a better photo!

Here’s the recipe, taken from the packaging of Reese Peanut Butter Chips with some modifications. Have fun! 😉

Chewy Chocolate Cookies with Peanut Butter Chips

Servings: 54 cookies


  • 2 cups of flour
  • 3/4 cups of unsweetened Cocoa powder
  • 1 tsp baking soda
  • 2-1/2 sticks of salted butter (softened)
  • 2 cups of sugar (can reduce by 10-20% if you think is too much!)
  • 2 eggs
  • 1-2/3 cups of peanut butter chips


  1. Preheat the oven to 180oC.
  2. Stir the flour, cocoa, baking soda and salt in a bowl.
  3. Beat butter and sugar in mixing bowl with mixer until fluffy.
  4. Add eggs and beat well.
  5. Gradually add the flour mixture in 3 batches, beating well after each batch.
  6. Stir in the peanut butter chips.
  7. Line a baking tray with baking sheet. Drop the batter onto the sheet with a teaspoon.
  8. Bake 8-9 minutes. (Do not overbake; cookies will be soft.)
  9. Cool slightly, then remove from sheet to cool on wire rack to cook completely.

Long-awaited Housewarming: Pumpkin Spinach Salad

7 Aug

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Pumpkin Spinach Salad

Servings: 3-4


  • 1 slice of pumpkin
  • 1 box of baby spinach
  • 1/4 cup of feta cheese
  • 1/4 cup of honey balsamic vinaigrette (honey + balsamic vinaigrette)


  1. Wash the spinach.
  2. Cut the pumpkin into cubes and boil till soft. (Be careful not to overcook till it’s mushy!)
  3. Drain the water from the spinach and pumpkin.
  4. Mix spinach and pumpkin together.
  5. Add the honey balsamic vinaigrette to the salad.
  6. Add feta cheese.

Long-awaited Housewarming: Rosemary Chicken with Orange Maple Glaze

7 Aug

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Rosemary Chicken with Orange Maple Glaze

Servings: 3-4


  • 4 boneless chicken breast halves
  • 1 cup orange juice
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp chopped fresh rosemary
  • 2 tbsp olive oil


  1. Combine orange juice, maple syrup, salt and pepper, rosemary and oil in a large Ziploc bag.
  2. Place the chicken breast into the bag. Turn to coat with marinate.
  3. Marinate the chicken in the fridge for at least 2 hours.
  4. Preheat oven to 190 oC. Place only the chicken on a baking pan and cook for 20-30 minutes.
  5. Plate the chicken breast.
  6. Pour the reserved marinate into a saucepan and bring to a simmer over medium heat.
  7. Reduce the mixture by half. It takes about 4-5 minutes.
  8. Remove from the heat and pour it over the chicken breast.

Long-awaited Housewarming: Pesto Salmon Spaghetti

7 Aug

Today friends whom I’ve known since Primary and Secondary schools finally visited my place after I’ve moved in for one year!

I’ve promised to cook lunch for them and prepared 3 simple dishes for them namely Pesto Salmon Spaghetti, Rosemary Chicken with Orange Maple Glaze and Pumpkin Spinach Salad.

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Pesto Salmon Spaghetti

Servings: 3-4



  • 4 salmon fillets
  • salt
  • pepper
  • 2 tbsp olive oil
  • garlic powder
  • 1/4 cup brown sugar
  • 1/4 cup water


  • Pesto sauce
  • 200g spaghetti
  • olive oil


  1. Season the fillets with salt, pepper and garlic powder.
  2. Stir the brown sugar, water and oil together until the sugar dissolves.
  3. Marinate the salmon in a sealed bag, in the fridge for at least 2 hours.
  4. Bring a pot of water to a rolling boil and add salt. Next, add spaghetti and stir for the first 5 minutes. Place the lid back to bring back to a boil. Then, remove the lid and cook for 9-12 minutes (depending on the instructions on the pacakaging), stirring occasionally.
  5. Drain the spaghetti.
  6. Heat the olive oil over medium heat. Add garlic powder and fry till there’s a fragrant smell.
  7. Add spaghetti and fry for 3-5 minutes.
  8. Add pesto sauce and fry for another 3-5 minutes. Then plate it.
  9. Preheat the air fryer at 200 oC for 5 minutes.
  10. Put in the fillets and set the timer for 12 minutes, depending on the thickness of the fillets. Fry till lightly browned.
  11. Place the fillets on top of the spaghetti.

Father’s Day Family Lunch

12 Jul

On Father’s Day, I’ve decided to cook lunch for my father and my family as I do not want my father to be too tired and I wished to do something for him on this special day.

So prior to that I’ve searched the Internet for recipes via Pinterest and Day Day Cook.

On the day itself, I cooked 2 dishes and 1 soup. Although I’ve copied the recipes from the Day Day Cook with slight changes to the ingredients list, I still made changes to the recipes during cooking as the recipes were too difficult for me to follow through.

The dishes I’ve prepared were Fried Egg with Asparagus, Sweet Potato Tofu Patty and Cabbage Enoki Mushroom with Pork Balls Soup.

Below are the recipes I’ve used and changed. I couldn’t share the soup recipe as I’ve already forgotten the steps as it’s a last minute improvised dish.

Sweet Potato Tofu Patty

Servings: 3-4


  • 1 pack firm tofu
  • ~200 g sweet potato
  • ~20 g bread crumbs
  • ~3 tbsp mayonaise
  • 1 tsp pesto sauce
  • Salt
  • Black pepper


  1. Peel and cut the sweet potato into small pieces.
  2. Steam the sweet potato until soft, drain off the excess liquid and transfer to a bowl.
  3. Mix the mayonnaise and pesto sauce and add to the sweet potato. (Although the original recipe added the sauce after the tofu and seasoning are added.)
  4. Drain the tofu by putting it between 2 pieces of napkin. (Don’t do this especially if the napkin is coloured as the colour will stain the tofu. Use 2 pieces of cloth will be best.)
  5. Add the tofu, bread crumbs, mayonnaise and pesto sauce, salt and pepper to the sweet potato. Mix well.
  6. Place a piece of Aluminium foil on the frying pan of an air fryer. Form the mixture into patties and put into an air fryer to fry for 12 minutes at 180oC. (Remember to spread ~1 tsp of olive oil on the foil to prevent the patties from sticking onto the foil. Mine still stick even though I’ve spread the oil so I’m not sure what’s the real problem too.)
  7. Fry till slightly browned. (Original recipe that doesn’t use air fryer states that it should be fried till golden brown.)

Fried Egg with Asparagus

Servings: 2-3


  • 4 eggs
  • Asparagus
  • Salt
  • Pepper
  • 1 tbsp soy sauce
  • 1 tbsp Mirin
  • ~1/2 tbsp sugar (Original recipes asks for 1 tbsp but you may change according to your liking.)
  • 1 tsp potato starch
  • ~50 ml water


  1. Remove the ends (roots) of the asparagus if yours are not already removed.
  2. Beat the eggs in a bowl. Add pepper and salt.
  3. Spread some olive oil to just cover the base of the baking pan of an air fryer.
  4. Pour the beaten eggs to just cover the base of the pan and fry at 5 minutes. If the egg is lightly browned, continue to fry until the light brown colour you desire. (Mine turns out to be too thick so I changed the original recipe as follows.)
  5. Change the baking pan to a frying pan. Now place a piece of Aluminium foil on the frying pan and spread some olive oil on it.
  6. Place the asparagus onto the foil. Add salt and pepper and fry the asparagus for 5 minutes at 180oC. (Different air fryers may vary, so you must use your own judgement too.)
  7. Place the cooked asparagus on top of the eggs.
  8. Mix the soy sauce, Mirin, sugar, cornstarch and half the amount of water, then add the remaining water. (The original recipe states that we should add the cornstarch to half the amount of water first, set aside. Mix the soy sauce, Mirin, sugar and remaining water to a pot and bring to a boil before adding the cornstarch mixture.)
  9. Pour the mixture in Step 8 into a pot and bring to a boil. Boil until it thickens to a consistency you desire.
  10. Pour the sauce over the asparagus and fried eggs.

Hope that these recipes will be useful.