Category Archives: Cooking


Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Click here to get your 15% discount on selected Tefal Ingenio products!

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua


  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves


  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.


 This recipe is brought to you by Tefal Singapore

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Foolproof Scrambled Eggs

IMG_9686editedBack to basic, to make scrambled eggs. It’s easy. But to make it perfect, not everyone can do that. I will show you my Foolproof Scrambled Eggs.


The secret for the perfect scrambled eggs is, milk. Not cream, not water but milk!

  • Cream is great, rich and creamy. But, cream makes the eggs too dense and rich. Not good, too rich and you will be off after a few bites.
  • Water makes the eggs fluffy, which is great! But lack of milky taste. Too dull! Not good too.
  • Milk on the other hand, is… perfect! Not too rich and creamy but yet makes the eggs fluffy delicious. Yum!


Foolproof Scrambled Eggs
Serves 1
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  1. 2 Eggs
  2. 2 tbsp. of Milk
  3. Salt and Pepper
  4. Toast
  5. Olive Oil
  1. Mix together eggs and milk.
  2. Drizzle in some olive oil.
  3. Transfer the eggs onto a frying pan without heat.
  4. Then, heat the pan up to low-med heat.
  5. Use a rubber spatula and whisk constantly until reaches desired texture. Immediately switch off and transfer into a platter.
  1. One tbsp. of milk per egg

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Homemade Unsweetened Applesauce


Back to basics, today’s recipe will be some delicious homemade applesauce!

IMG_9242_editedServe it with a main dish, use it in baking or even just eat it as a plain dessert. There are so many ways to eat applesauce. IMG_9245_edited

Some like with cinnamon, some like with extra sugar or honey. For me, I prefer to eat it just as it is.

I will also be using this recipe for my upcoming Fat-free Almond Muffins. So stay tuned!

Homemade Unsweetened Applesauce
Makes 1 1/4 cups of applesauce
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  1. 2 apples, peeled cored and chopped
  2. (250ml) 1 cup of water
  1. Bring it to a boil and let it simmer for 10 minutes with the lid covered.
  2. Puree it in a food processor or blender.
  1. You may add some cinnamon or sugar if you like.

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Chinese Steamed Egg (蒸水蛋)


This simple yet silky dish is commonly eaten throughout most chinese households with rice. 


Yet, not all households can make this smooth and creamy silky savory custard.

What’s my secret?

IMG_9173_editedSoy milk, unsweetened. Why? I don’t know, my Aunt told me this and I do as I told. No questions asked.

The result is important! Not only it is smooth and creamy, soy milk also adds richness to the flavor. It’s like heavy cream in western dishes!

Chinese Steamed Egg (蒸水蛋)
Serves 8
Make one 8-inch round custard
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  1. 7 eggs
  2. (1 cup) 250 ml of vegetable stock
  3. (1 1/2 cup) 375 ml of unsweetened soy milk
  4. 1 tsp. of light soy sauce
  5. ½ tsp. of sesame oil
  6. Chives and sliced large chili to garnish
  1. Preheat steamer while you make your custard
  2. Whisk in all the ingredients into a large measuring jar.
  3. Transfer the egg mixture into an 8 inch round pan through a sieve.
  4. Steam it for about 20 minutes until firm to touch.
  5. You may garnish with some chives and sliced large chili. Serve this delicious savory custard with rice.


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Healthier Egg Mayo Sandwich

IMG_0777_editedJust classic Egg Mayo Sandwich….IMG_0780_editedBut slightly healthier. Cut back some of the calories and saturated fats. Yet, still flavorful and creamy.


Switch half yogurt instead of mayonnaise. To make it even healthier, you also may omit egg yolks. However, I am not going to omit it as I love the rich flavor

Healthier Egg Mayo Sandwich
A classic low-fat yummy Egg Mayo Sandwich
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Egg Mayo Salad
  1. 3 eggs
  2. 1 tbsp. of mayonnaise
  3. 1 tbsp. of fat-free natural yogurt
  4. Good amount of pepper
  5. Salt season to taste
  1. Bread
  2. Butter
  3. Cheese
  1. Bring a pot of water with eggs to a boil and let it boil for 10 minutes.
  2. Immediately, drain of excess water and transfer boiled eggs into to a bowl of ice water for a minute to cool down.
  3. Crack and remove the shells.
  4. In a bowl, mash boiled eggs with a fork. Then, mix in your mayonnaise and yogurt. Season with pepper and salt.
  5. Remove the crust of the bread. (Optional)
  6. Spread a thin layer of soften butter onto the bread
  7. Then, add a good spoonful or two of egg mayo.
  8. You may want to add cheese.
  9. Serve.

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Tomato Soup with Croutons

IMG_4792edited small Tomato soup before

Tomato Soup with Croutons
Serves 7
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  1. 2kg of fresh tomato
  2. 1 large onion
  3. 4 cloves of garlic, minced
  4. 1 carrot
  5. Handful of basil
  6. 2 cups of water
  1. 1 tbsp. of sugar
  2. 1 tsp. of mushroom extract seasoning powder
  3. Season with salt, dried oregano and black pepper
  4. ½ cup of olive oil
  1. 1 baguette
  2. 4 tbsp. of olive oil
  3. 1 tbsp. of dried basil
  4. Pepper
  1. Preheat oven to 220 or 200C fan-forced.
  2. Cut all vegetables into chucks and transfer into a deep baking dish to collect all the juices later.
  3. Mix all the seasoning ingredients together.
  4. Drizzle in the seasoning and toss well.
  5. Roast it for 30 to 40 minutes.
  6. Place the mixture into a blender and puree until smooth.
  7. Transfer into a pot and add in 2 cups of water. Taste it for seasoning in case you may want to adjust and bring it to a boil.
  8. Serve warm.
To make the croutons
  1. Preheat your oven to 220 or 200C fan-forced.
  2. Slide a baguette into chucks, seasoning them with olive oil, dried basil and pepper.
  3. Transfer into a baking tray and toast them for 5 to 10 minutes until crispy golden brown.
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Thai Basil Rice – Thai Vegetarian

Nobody is going to believe me that this is vegetarian. This vegetarian Thai Basil Rice has all the essentials of a normal pork Thai basil rice that makes it so real. Lots of garlic and onion are added to simulate our tongue to make it taste ‘meaty’. And once you freeze and thaw your Tawkua (Firm tofu), the whole texture will change. It will be slightly chewier and you will have to squeeze the water out, so that later your ‘meat’ will not be soggy. Sure you can go ahead and use a normal Tawkua, but if you have the time to freeze it. Why not? 
IMG_4740123IMG_4738_edited_smallThai Basil Rice Veg


Thai Basil Rice - Thai Vegetarian
Serves 1
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  1. 100 grams of tau kua (firm tofu) that has been freeze, thawed rinse and squeezed
  2. 1 handful of basil
  3. 40 grams of yellow bell pepper
  4. 4 chili padi
  5. 2 clove of garlic, minced
  6. 1 large red onion
  7. 1 egg
  1. ½ tsp. of Sugar
  2. 6 tbsp. of Water
  3. 1 tsp. of Soy sauce
  4. 2 tbsp. of mushroom sauce (Oyster Sauce substitution)
  1. Freeze tau kua, thaw it and rinse with water, squeezed it dry. Crumble it until it resemble like mincemeat.
  2. Mince chili padi. Chop bell pepper into cubes. Roughly chop onion.
  3. Mix all the sauce ingredients together.
  4. In a wok, add in oil on medium high heat. Sauté garlic and chili padi together until golden brown. Add in onion and tau kua. Stir fry for a minute. Throw in bell pepper and basil, continue stir fry until basil is cooked down. Bring the heat down to low and drizzle in sauce. Let it cook until sauce is absorbed by tau kua and sauce is thickened. Add some extra water if needed.
  5. Transfer into a plate with warm rice.
  6. Heat up oil on your wok to medium-high heat and add in beaten egg. Let it cook until golden brown on each side.
  7. Transfer the omelet into the dish. Serve warm.
  1. If you don't have the time, you can go ahead and use normal Tawkua instead of freezing and thawing it.
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French Toast Hong Kong-style (港式 西多士)

editedited small

I would always order french toast when I visit a Hong Kong cafe. I love the fluffiness of the bread that has been fried with egg sandwiched with thick layer of peanut butter and drizzled with condensed milk. In my version however, I like to add some mozzarella cheese as I like the combination of peanut butter and cheese. But you would usually get Peanut Butter or Kaya spread in Hong Kong Cafes. I also used maple syrup but you can use condensed milk or golden syrup. If you want to make those really thick layer of Hong Kong french toast that you had in their cafe, double the recipe! ( I don’t eat that much.)IMG_6268editsmall

French Toast Hong Kong-style
Serves 1
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  1. 2 slice of bread (I'm using whole-wheat bread)
  2. Peanut butter spread
  3. Mozzarella cheese
  4. 1 egg
  5. 1 tablespoon of milk
  6. A pinch of salt
  7. A few drops of vanilla extract
  8. Butter
  9. Maple syrup or condensed milk
  1. Remove the skin of the bread
  2. Spread a layer of peanut butter and add some cheese.
  3. Mix egg, milk, salt and a few drops of vanilla extract.
  4. Soak both sides of bread.
  5. In a pan on medium heat, add in a good layer of oil. Cook the soaked bread until golden brown.
  6. Transfer into a plate and top with some butter. Serve with either maple syrup or condensed milk. (or even golden syrup!)

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Vegetarian Lasagna

so tasty and no one will know is vegetarian! Trust me, I gave it to my friends and they thought it was beef/pork. 

thumbnail IMG_4527_small_edited

Vegetarian Lasagna
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  1. 9 sheets of instant lasagna
  1. 400 grams of tau kua (firm tofu) that has been freeze and thawed, rinse and squeezed to remove juice.
  2. 2 tomatoes
  3. 1 ½ can of tomato sauce, 640 ml
  4. 50 grams of mushroom
  5. 50 grams of green bell pepper
  6. 50 grams of carrot
  7. 2 tsp. of dried basil
  8. 1 large onion
  9. 2 clove of garlic, minced
  10. Salt and pepper and mushroom extract seasoning to taste
Cheese layer
  1. 250 grams of cottage or ricotta cheese
  2. ¼ cup of grated parmesan, plus extra for topping
  3. 1 ½ tsp. of dried parsley
  4. ¾ cup of mozzarella, shredded
  5. ¾ cup of cheddar, shredded
  6. 2 tbsp. of plain flour
  1. To make the tomato sauce. Freeze tau kua and thawed it. Try to squeeze out the all the liquid, rinse and squeeze again.
  2. Wash all your vegetables.
  3. Crumble tau kua using your hands.
  4. Roughly slice tomatoes into small pieces.
  5. Roughly chop onions into fine pieces.
  6. In your food processer, add in mushrooms, green bell pepper, and carrot. Pulse until finely chopped.
  7. In your saucepan, heat up oil over medium-high heat. Sauté minced garlic until aromatic.
  8. Add in onion, you onion to cook down a little bit.
  9. Add in crumbled tau kua and stir-fry until it becomes dry and slightly firm. Take a few minutes.
  10. Add in your finely-chopped vegetables, continue stir-fry for a minutes or two.
  11. Bring your heat to medium-low, throw in tomato sauce. Mix well, season with salt, pepper and mushroom extract seasoning and bring to a light simmer.
  12. Sprinkle in dried basil. Bring it to a boil and at in tomatoes. Simmer for a minute or two. Shut off the heat and set aside.
  13. To make the cheese mixture. In a small bowl, add in cottage or ricotta cheese, dried parsley and ¼ cup of grated parmesan. Mix evenly and set aside.
  14. Preheat your oven to 180/160C fan-forced.
  15. Using 7 by 7 inch square pan, add a thin layer of tomato sauce. Then 3 sheets of instant lasagna. Spread half of cheese mixture evenly. Sprinkle in ¼ cup of shredded mozzarella,
  16. ¼ cup of shredded cheddar.
  17. Add in another layer of tomato sauce, than instant lasagna, than rest of cheese mixture than sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar. Then another layer of tomato sauce.
  18. Lastly, add in another 3 sheets of instant lasagna, rest of tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate generously amount of parmesan.
  19. Bake it in the oven for 40 -- 45 minutes until golden brown.
  20. Let it cool for at least 15 minutes before you can eat.
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Broccoli and Tofu Stir-fry (炒西兰花和豆腐)


Broccoli and Tofu Stir-fry
Serves 2
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  1. 300 grams of egg tofu (2 packets) (substitute for tofu if vegan)
  2. 330 grams of broccoli, chopped
  3. 30 grams of carrot
  4. 30 grams of green bell pepper
  5. 1 ½ tbsp. of mushroom sauce (Oyster sauce substitute)
  6. 1 ½ cup of water
  7. 1 chili padi, minced
  8. 2 clove of garlic, minced
  9. Salt, pepper and mushroom extract seasoning to taste
  10. 1 tbsp. of corn starch
  11. 3 tbsp. of water
  1. Cut green bell pepper into slice and dice them.
  2. Remove broccoli's stem. Chop them into bite size pieces. Or you can tear them into pieces.
  3. Remove carrot's skin using a vegetable peeler. Halved carrot, and dice them.
  4. Carefully slice egg tofu into equal pieces.
  5. Heat up your frying pan with at least an inch high of oil. Gently add in your egg tofu in batches. Deep fry until golden brown.
  6. In a small bowl, add in corn starch and 3 tablespoon of water. Mix well, set aside.
  7. In a wok on high heat, heat up some oil and sauté minced chili padi and garlic until aromatic.
  8. Add in vegetables. Mix well.
  9. Season with salt and pepper and mushroom extract seasoning
  10. Stir fry for about a minute.
  11. Add in 1 ½ cups of water. Bring it to a boil and simmer for about a minute.
  12. Add in mushroom sauce. Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
  13. Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
  14. Add in tofu and carefully stir until warmed.
  15. Transfer into a dish and serve with hot rice.
  1. Substitute tofu for egg tofu if vegan
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