Easy Chinese Chicken Fried Rice.

• 3 cups rice
• 3 boneless chicken breasts (sliced)
• 3-4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 small white onion (chopped)
• 2 tablespoon scallions (chopped)
• 1 cup frozen carrots and peas (thawed)
• 2 eggs (beaten)

• Cook rice. See here (cook a day before and freeze for better results)
• In a wok or pan, heat up sesame oil over medium heat, sauté onion, chicken, carrots and peas until soft.
• In the same pan, scramble eggs then mix with the vegetables and chicken.
• Add rice, soy sauce, stir and fry until evenly combined and heated.
• Garnish with scallions.

Your meal is ready to be served with BAKED SWEET AND SOUR CHICKEN.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**



Shredded Beef Sauce.


• 2 cups shredded beef
• 1 medium white onion
• 2-3 chopped scallions
• Bell peppers (red and green) – thinly sliced
• 1 tablespoon cornstarch
• Salt and pepper (to taste)
• 1 teaspoon curry
• 1/2 teaspoon thyme
• 2 cooking cubes
• 1 tablespoon olive oil
• 1-2 cups water

• Cook shredded beef with water, salt, pepper, thyme, 1 cooking cube

IMG_4673• In a pan, heat olive oil over medium heat. Sauté onion and scallions until soft.
• Add cooked beef, beef stock and the rest of the seasoning.
• Stir cornstarch in 2 tablespoons of water until completely dissolved. Add mixture to pan. Cook for 5-7mins
• Add bell peppers. Let cook for another 5 mins.
• Serve with white rice. See BASICS: HOW TO COOK WHITE RICE

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Linguine with Shrimp Sauce.


• One box of linguine
• 2 tablespoons olive oil
• Bell peppers-red, green, orange-(equally diced)
• 1 medium white onion (finely chopped)
• 2 medium plum tomatoes (thinly sliced)
• 20-25 medium-sized shrimps (5-7 evenly chopped)
• 1 bottle RAGU pasta sauce (640ml)
• Salt and pepper (to taste)
• 3 cooking cubes
• 1 tablespoon curry
• 2 tsp finely chopped garlic/ 2 tablespoons garlic powder


• In a small pot, heat pasta sauce over low-medium for 20mins.Image
• In a saucepan, heat up 1/2 tablespoon olive oil over medium heat and sauté shrimp with salt, pepper and garlic until well done. Remove shrimp and place in a plate.
• Add the rest of the oil, bell peppers and onion. Soften. Add sliced tomatoes.  Image
• Add pasta sauce, shrimp, curry, cooking cubes, salt and pepper. Cover and let simmer for 5-10mins
Your meal is ready to be served.


**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Baked Sweet and Sour Chicken.



  • 3 boneless, skinless chicken breasts (cut into bite-size)
  • 2-3 eggs (beaten)
  • 3/4 cup cornstarch
  • 1/4 cup vegetable oil
  • Salt and pepper (to taste)
  • 4 tablespoons ketchup
  • white vinegar/ apple cider vinegar (1/4 cup each)
  • 1 cup granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • Preheat oven to 325 degrees.
  • Season chicken with salt and pepper.
  • In a small bowl, make sweet and sour mixture buy combining white vinegar, apple cider vinegar, ketchup, sugar, garlic powder and soy sauce.
  • Using separate bowls for the corn starch and eggs, coat chicken by dipping in each. Image
  • In a large pan, heat oil over medium heat and brown the coated chicken breasts.
  • Place browned chicken breasts in a baking dish, pour sweet and sour mixture over them.
  • Place in the oven to bake for 1 hour. Be sure to stir every 15-20mins.
Your baked sweet and sour chicken is ready to be served immediately.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Coconut Thai Rice.



  • 1 cup thai jasmine rice
  • 2 tsp olive oil
  • 2 garlic cloves (minced)
  • 1 small onion (finely chopped)
  • 1 tsp ginger (finely minced or powder)
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • Rinse rice under running cold water until it runs clear. Drain.
  • Heat oil in a pan over medium heat. Sauté onion, garlic and ginger until softened. Add coconut milk and water then bring to a boil.
  • Reduce heat to low, stir in rice, cover and let simmer for 20-25mins until tender and liquid free.
  • Remove pan from heat and let sit for about 5mins then stir in salt with a fork.
Your coconut rice is ready to be served with any side of your choice. See HONEY-GLAZED GRILLED CHICKEN.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 


Honey-Glazed Grilled Chicken.



  • 4 boneless skinless chicken thighs (about 1lb.)
  • 2 tablespoons of olive oil
  • 1/4 teaspoon garlic powder or 2 garlic cloves (minced)
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon and ground black pepper respectively
  • Preheat oven to 250 C or medium-high.
  • In a small bowl, mix garlic, honey, lemon juice, soy sauce properly to form a smooth paste.
  • Before placing chicken thighs in the oven, brush them with oil then sprinkle salt and pepper.
  • Grill them in the oven for about 12-15mins. Flip them once.
  • Brush on the paste during the last 3mins.
Your honey-glazed chicken is ready to be served on its own or as a side.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 


BBQ Steak Sauce.



(A.) Cooking steak:

  • 4 1/2lb. rib-eye steak
  • 1 1/2  cups water
  • 1/2 tsp chilli powder
  • 1/4 tsp seasoned salt
  • 1/2 tsp curry powder
(B.) Sauce:
  • 1 teaspoon olive oil
  • 1 1/2 cups bbq sauce
  • 1 medium onion (sliced)
  • 1 garlic glove (minced)
  • 1 tsp ground parsley
  • 1/2 steak seasoning, seasoned salt,
  • 1/4 tsp black pepper
  • Cook steak in a medium pot using ingredients (A.)to get stock.
  • In a large pan, heat up olive oil over medium heat.
  • Brown steak on both sides.
  • Add the stock gotten from cooking, ingredients (B.), cover and let simmer over medium heat for 15 mins. Stir and let simmer for another 5mins
  • Serve with your choice of pasta. See BASICS: HOW TO COOK PLAIN PASTA
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 




For the purpose of this post, the rice will be cooked on a stove.


  • 1 cup of rice
  • 4 cups of water
  • 1/4 tsp of salt
PART A: Parboil the rice
  • In a bowl, wash and rinse out the rice several times to remove excess starch on the surface then drain in a colander.
  • In a medium sized pot, add the rice to 2 cups of water and bring to a boil over medium to high heat.
  • Before it’s fully cooked, drain in colander.
(N/B: certain meals would require only these steps)
PART B: Completely boil the rice
  • Wash, rinse and drain the rice out in a colander again.
  • In the same pot, add the parboiled rice to the remaining 2 cups of water and salt. Boil until rice is properly cooked. Be careful not to overcook the rice.
  • Drain out excess water, if any.
Your white rice is fully cooked and ready to be served with any side of your choice.