Let's Travel•Eat•Play!

The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t

Today's recipe of Huiji Herbal Chicken Mee-Sua Soup  helps to boost energy and immune system, especially good for children as they prepare / go through this exams period! I added mee-sua (flour vermicelli) to make it an easy 1-bowl meal. The soup can be served with rice too! Huiji Waist Tonic has been in the market for 25 years, and is one of the most trusted waist tonic brands in Singapore. Every bottle of Huiji Waist Tonic contains a high content of 6 different kinds of premium-quality herbs: Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content, added sugar, honey or thickening agents and it is suitable for vegetarians. （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: Mee-Sua (Flour Vermicelli), amount as required 2 Large Chicken Thighs 1

For our young family of 4, it can sometimes be quite difficult to use a full packet of premix sauce at one go while it's even more troublesome to blend shallots,ginger etc when recipes call for it! So I usually still choose premix and use the remaining paste in the pack to cook another dish the next day! Convenient, indeed! For this recipe, I used Dancing Chef™ Hainanese Chicken Rice Paste to cook Chicken Potato Stew . This stew can be packed into lunch box too! Need another recipe to use up the remaining paste? Click here ! （ ╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 3 Bone-in Chicken Thighs, chopped to chunks 2 Russet Potatoes, cut into 5-6 pieces per potato 1 Carrot, cut into rolling wedges 1 Red Onion, slice Seasoning: 2 TBS of Dancing Chef™ Hainane