Hard-Boiled Eggs with Spicy Soy Sauce Dressing

I struggled to find a suitable name for my new recipe, a hard boiled egg dish. It is inspired by a dish I tried in a Thai buffet restaurant. I later found out that the egg dish is known as son-in-law egg in Thai, which is fried hard-boiled egg with tamarind sauce and topped with fried onion and dried red chili.

I had not figure out the tamarind taste when I sampled the dish. Perhaps the yellow curry sauce which I drizzle on my rice had over powered the tamarind sauce. With no trace of sour taste, I confidently assured myself that the sauce is non other then soy sauce, judging from the deep colour of the sauce.

With no doubt at all, I had the dish 'replicated' with a twist where I had added the sauteed ginger strips for extra aroma and spiciness. The beautiful mistake has indeed turned out to be a great success. I like the dish so much and I am sharing the recipe here.  

4 hard-boiled egg
2 stalks of dried chili
1 medium size onion (thinly sliced)
5-10g of ginger (julienne)
1 tbsp of soy sauce
1 tbsp of water
sugar and pepper to taste
some cooking oil


1. Heat up the cooking oil in the pan and stir fry the ginger strips, dried chili and onion till fragrant
2. Add in the soy sauce, sugar, pepper and water.
3. Cook under medium heat for a few minute till the sauce thicken
4. Halved the hard boiled egg and drizzle the sauce on the eggs

The dish is best to enjoy with fragrant plain rice. The sauce instantly elevated the creamy egg yolk to a higher level. Worth to mention here that the well cooked spices added extra body to the overall dish. It is indeed a comfort food which I will definitely make again.

If you prefer a spicer version, you can add in more ginger and dried red chili too. You may skip de-seeding the dried red chili if you like extra spiciness.

I choose not to deep fry the hard-boiled eggs to avoid excess intake of oil. I also dislike the rubbery layer formed at the outer layer of the hard-boiled eggs after being deep fried. 

Japanese Curry Katsu Don aka Japanese Curry Chicken Rice

Japanese Curry Chicken Rice

It was my idea to 'trade-off' the Japanese curry katsu don for the legendary Nandos Peri-peri Chicken during our recent trip to the UK. Totally no regret for the decision as Nandos in UK is satisfaction guarantee.

In order to show my upmost gratitude to the one who has sacrificed his beloved Japanese curry katsu don for the peri-peri meal, I then made this home-made Japanese curry chicken especially for him. It is not a complex dish to make but it took me 2 attempts to reach the right flavour and ideal consistency. Sharing in this post is the recipe for the dish, the 'certified version' by the Japanese curry katsu connoisseur.

350g chicken breast (cut into cubes)
2 carrots (cut into cubes)
1 large onion (sliced)
2 cubes of Japanese curry cube
1 tbsp ketchup
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
400ml water
cooking oil
pepper and salt to taste

1. Heat up some cooking oil in a pot or shallow pan.
2. Add in onion slices and carrot cubes and stir fry for 5min.
3. Add in the chicken pieces and water and simmer for 2-3 min.
4. Add in the curry cubes and cover the lid and bring to boil under medium high heat for 10min
5. Add in ketchup, oyster, soy sauce, sugar, salt and pepper. Cover the lid and boil for another 5-10min until the gravy is lightly thicken.
6. Ladder the curry to a plate of fragrant white rice.

For more starchy consistency to the curry gravy to be starchy, you may add in the corn starch solution to thicken the gravy. (1:1 tbsp corn flour and water).

The premium curry katsu don - with halve hard-boiled egg and a chicken cutlet. Delish!!

Japanese Curry Katsu Don

Stir-Fry Spicy Rotini Pasta

It has been a great challenge to prepare a pasta dish for Chef Phoebe. Chef is very picky when it comes to pasta dish. Ready made pasta sauces are definitely a big NO-NO for the chef: White sauce is way too creamy while tomato base sauce is too sour.

I have recently discovered a pasta recipe which require no single drop of the ready made pasta sauce apart of some tomato sauce to further bring out the taste of the fresh tomatoes.

There is slightly more time spent on the prep work, but trust me that it is worth the effort as the pasta tastes amazingly good. The taste profile of the pasta surpassed any bottled pasta sauce.

200g boiled pasta (best with macaroni or rotini pasta)
100g of sausage (sliced)
2 cloves of garlic (minced)
1 onion (diced)
2 tomato (diced)
1/2 yellow capsicum (diced)
1/2 green capsicum (diced)
2 stalks of red chili (finely diced)
2 tbsp of oyster sauce
2 tbsp of tomato sauce
salt and pepper to taste
cooking oil
chili flakes (optional)
fried shallots (optional)


1. Heat the pan with some cooking oil and stir fry the garlic and onion til they turn lightly brown.
2. Add in the sausage and finely diced chili and stir fry for 1 minute.
3. Add in the diced tomato and capsicum, stir well.
4. Add in the tomato sauce, oyster sauce, pepper and salt and bring everything to boil.
5. Add in the pasta and stir well till all the pasta is well coated with the sauce.

Plate out your pasta and garnish it with some fried shallots. You may sprinkle some chili flakes on your pasta for an extra kick, if you prefer the spicier version.

Japanese Miso Soba

Japanese Shinshu Shiro Miso paste

I was torn in between choosing the Japanese or the Korean miso paste. The latter deemed to be more economical. The Korean miso comes in a tube of 400g vs. the Japanese miso, in plastic packet with 250g.  Paying the same price, it will be no brainer to opt for the Korean miso. Being the only stock left on shelf and with shorter expiry date, I ended up buying the Japanese Shinshu Shiro Miso

Honestly, I did not have high expectation with Shinshu Shiro Miso as I felt I had paid a premium price for it. That is the typical thought of a consumer. The Shinshu Shiro Miso did not disappoint me at all as it is indeed higher in quality and definitely worth the value. The paste are compact and fine, with very pleasant fermented bean paste aroma. It dissolve easily and form a great miso taste to the soup which comparable to Japanese restaurants standard.
Hikari Miso

Sharing in the post is the miso soba I made with Shinshu Shiro Miso paste.

Soba noodles
1 tbsp miso paste
1 tsp sesame oil
1 tsp sugar
1/2 tsp soy sauce
1/2 chicken cube
400ml water
sesame seed
soft-boiled egg
scallion (chopped)

1. Cook the soba in boiling water, follow the time prescribed on the noodle package.
2. Drained the soba and transfer them into cold water.
3. Using your hand to wash off the excess starch and set the soba aside for later use.

Miso Soup
4. Heat up 400ml water in a pot and add in 1/2 of the chicken cube.
(Alternatively, you can use homemade chicken broth or dashi stock)
5. Using a strainer and a spoon, slowly dissolve the miso paste in the chicken soup.
6. Mix sesame oil, sugar and soy sauce in the serving bowl and pour in the miso soup
7. Add in the soba noodles and soft-boiled egg
8. Garnish the miso soba noodles with seaweed, chopped scallions and sesame seeds.

The miso soba tasted insanely good with all the garnishing ingredients. It is definitely a MUST to have all them in. Not to forget the magical sesame oil too as it really does a wonder to the soup with merely a few drops.

I love the creamy egg yolk of my soft-boiled egg. What a satisfying meal in the rainy and cold boxing day.

Paleis Het Loo Cafe

Het Loo Palace, The Netherlands

The weather was quite pleasant in the morning when I toured around the garden in Appledon palace. It started to drizzle in the afternoon and I decided to stop by the cafe for a cup of hot chocolate while waiting for the rain the stop. 
Het Loo Palace, The Netherlands

The Renaissance style surrounding of the cafe induced me to stay a bit longer as it was way too pleasant, plus I have gotten a window seat! 
Het Loo Palace, The Netherlands

Cakes and sandwiches sold in the cafe looked extra appealing here. Perhaps I was in good mood and was totally not being impacted with the weather. I ordered a slice of apple tart, an open sandwich with shrimps and cream fresh.
Paleis Het Loo Restaurants

I was blown away by the apple tart. The crust and filling was super delicious. The apple chucks were well baked with crust at the outer layer, moist and soft inside. The cinnamon taste is just right, not over powering the freshness of the apple chucks. It was indeed a thumb up for me as it suited my taste bud perfectly as it was not overly sweet.
Het Loo Palace Restaurant (Paleis Het Loo)

Despite the great look, the savory shrimps open-face sandwich did not wow me. The bread turned a bit soggy which I suspected it was in the shelf for quite sometimes and the moisture from the shrimps and creams has soaked up into the bread. Perhaps I should have requested the counter to heat up the bread in the oven for a few minutes before serving.
Paleis Het Loo (Het Loo Palace Restaurant)

The hot chocolate and apple tart did make my day. The rain started to stop and I have almost done with my afternoon tea. I did a quick tour around the garden in front of the cafe. The surrounding was breathtaking with flowers and fruit trees blossom in full. After a few photo snapped, I then walked to the nearer bus stop and headed back home. 
Paleis Het Loo, The Netherlands (Het Loo Palace Restaurant)

Paleis Het Loo, The Netherlands

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