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Food on Food Trail at Marina Square

On 20th July 2013, Marina Square organised a Food on Foot Trail event in conjunction with 8 DAYS magazine, and my good friend Yina & myself were invited to participate in the amazing-race-style game activities, running around Marina Square covering the main highlights to share with you guys on our blogs!

With Yina, and her bf Yongzhuan!

The 3-hour programme that day included:

Food Photography Workshop, with food blogger Dr. Leslie Tay and MediaCorp photographer, Hong Chee Yan, to teach participants how to take appealing food shots! Food shots are actually very difficult to master… not only must the lighting be perfect, you have to make the viewer wanna lick their screen to succeed properly!

Participants are then sent to race around the mall to accomplish a series of tasks that requires them to take photos, implementing the tips taught during the workshop earlier.

After looking at all the food at the various task stations, when they’ve completed all their challenges… it’s their turn to feast, at the buffet spread catered by Three Bistro!

We were told to report at Marina Square, where a mini photography workshop was held by Dr Leslie Tay and Hong Chee Yan, teaching us how to take appetizing food photos that would make you salivate!!! (what I do on Instagram everyday hahaha)
Basically, we were given a game card with 6 different pit stops and photography tasks we had to achieve at each station, before we can move on to the next. We were given some pocket money too – $15 worth of Marina Square Gift Vouchers to use!

We were to complete all the activities within a certain time limit to qualify, and the team with the best photos deemed by a panel of judges (Dr Leslie Tay, MediaCorp photographer, Hong Chee Yan and The Muttons from 98.7FM) will win the first prize which consists of $500 worth of The Dining Edition vouchers!!! I think food prizes are the most practical for competitions. Everybody needs to eat everyday, right? :P At Marina Square’s The Dining Edition… you’ll have a hard time deciding between all the options!!!

Some ground rules being covered by The Muttons from 98.7fm, who were our emcees for the day, then we were ushered outside where each team had to down a whole litre of soft drink before we could start. The earlier you finish, the faster you embark on the race!!!

Let the games begin!! And may the odds be ever in your favor.
Our first stop was at The Gallerie to identify the food items as shown in our task sheet and hunt down the stall that sells them. Which isn’t as easy as it seems.. because there’s so many stalls in there!
But…. because I’m such a food person, I recognized most dishes immediately, and managed to get the task done in under 5 minutes!!! Yippeee!
Prawn noodles & yong tau foo were no-brainers. Can’t call yourself a Singaporean if ya don’t recognize those foods at first glance!!!
Getting my stamp of approval to prove that I’ve fairly completed my task! There’s game marshalls at every station. The event turnout was actually very impressive, I didn’t take Singaporeans as the sort of people who would spontaneously appear for an amazing race game during the weekend!
Second pit stop: Food styling at Xin Wang Hong Kong Cafe. A place I frequent every now and then because it opens till past midnight!

Thank goodness we were one of the earlier few who arrived, because the queue for this station piled up like crazy soon after.

With my partner in crime, Jasmine from Nuffnang, who was so nice as to volunteer as my partner for the day because my original partner couldn’t make it at the very last minute, and helped me navigate around Marna Square (I’m hopeless with directions) and snap the photos in this post. Thank you dear Jasmine!!!!!! I think we make an awesome team :P
We were given a whole table full of props that we could use to decorate the table set up with, to make our photos appear more visually appealing!

I saw some people grabbing Christmas tree ornaments to put beside their food…. hahah whaaaaat? *shakes head* This is HK cafe leh!!!! 

This was the best shot out of the lot, I think.
It was kinda difficult because the lighting in the restaurant was very yellowish and not exactly brightly lit, and flash would’ve looked too harsh… so this will have to do!! I reckon Chinese / Asian food is generally a lot more difficult to photograph than Western food. Probably because Chinese food has a lot of brown sauce in the cooking…. while Western has more bright reds and greens, looks more appetizing

We’re at our Third Stop already!!!

Seems so fast when I’m typing this out, but it was anything but short when you’re in the game. Lol. Each station was located many many many meters apart from each other, in fact most from one part of the mall to the other… and if you’re a Singaporean you will know that Marina Square is HUGE. There was no time for walking, only running / brisk walking. PURPOSELY ONE RIGHT, ORGANIZERS?! I must have burned at least 400 calories.

Not bad lah.

Another food styling shot, the picture had to be taken from a designated spot, at O’Coffee Club. Didn’t have to do much because white plates and western food can’t go wrong! So much easier to photograph. It was mental torture to have to run around photographing all these yummy food but not being able to put it into your mouth!!!!
This isn’t considered a pit-stop but was one of the requirements in the game card as well:
Take a jumping shot in front of the huge Marina Square logo / sign! I can’t jump very high and I was wearing a short dress (from!) so to get these shots in front of many staring passersby, was a feat in itself. 
Ok… much better!!!!
Fourth stop… getting there, getting there! We headed to The Dining Edition, which is a newly formed cluster of 16 restaurants in Marina Square, to take a photo with 4 or more different restaurants in a single shot.
Success! In this shot we have ST.MARC CAFÉ, Beanstro, Addictions Café & Remedy Bar and the last one at the back with their sign blocked out is Bangkok Jam! :P
Fifth stop was definitely my favorite one…. GELATOOOOOOOOO!!! 
At Artisan Alfero Gelato, we were made to answer trivia questions about gelato, and if we got the answer wrong, we would have to buy a scoop of gelato (which you can purchase with Marina Square Gift Vouchers given to us earlier on in the day). BUT if you guess the answer correctly… you get a free scoop of gelato and get to keep the vouchers!!!! Yay! So my question was: “What is one difference between ice cream and gelato?”
Without hesitation, I quipped: “Gelato has lower fat content than ice cream!!!!” and just like that, I received a free scoop of my favorite passion fruit gelato. :D Which tasted soooooooo good and refreshing, especially after all that hustling about! Will definitely revisit this place when I’m back in Marina Square again.

At The Beacon, our final stop of the day! Finally!
We were asked to match the drinks name to the cups: Mojito, Shirley Temple & Pink Lady. 

Such pretty colors!!!!!!

I don’t drink, but I guess things like these are basic general knowledge. I play too much cranium and balderdash board games… I have too many random facts stored in my brain. Lol. 
After more than 2 hours (yes it took that long o_o) of scrambling and squawking like headless chickens…. we made it!!!!!!!!!! YAY!!!

Went to get our photos printed out for the judges to look at. We made pretty good time even though our stamina dropped significantly towards the end! :’D
There were 40 teams in total, so that meant 80 people took part in the game, racing around for food in Marina Square that day!!!!!!!!!!!!!!!!! With that many people involved…

Did I believe my chances of winning were high? To me, I thought so. Yes. Lol. I’m competitive like that. I honestly thought I did well!!! 

BUT…. My team didn’t manage to snag any prize in the end, even though I still had a lot of fun. Still think my photos rocked. Lol. Especially thankful towards Jasmine for her help on a Saturday!!!! Yina and I used our Marina Square Gift Vouchers to have a nice dinner together afterwards. 
Thank you to the people at Marina Square / 8 DAYS for having Yina & myself over, and for organizing this friendly Food on Foot competition that brought people and food together!  Looking forward to more of these type of events in the future! I discovered a whole bunch of delicious dining options in Marina Square, which I didn’t realize existed before. You will be surprised at how many choices you have in one mall! Happy to have also made new friends while putting my legs and brains to the test. A light-hearted way to spend the afternoon, one I wouldn’t mind doing all over again. :)

This time, can we do something even more fun such as actually getting to eat food at every single station? Lol. I would totally win at that game, for sure.


Mio TV Wacky Food Creation

Love eating good food and watching TV? Congratulations, you’re just like every other Singaporean!!!

Singtel mio TV has been around in Singaporean households for 5 years now, and they’ve finally reached four hundred THOUSAND subscribers. 400k is a whopping number of viewers for a small island like ours! To give their thanks and show their appreciation, Singtel mio TV is bringing you this awesome competition where they bring you closer to all the action you see on your TV set!

My Wacky Food Creation Competition

What do I win? ♥ mio TV is offering a lucky subscriber a pair of tickets to dine with Michelin Star Chef Alvin Leung in Hong Kong. 3D2N return tickets and accommodation included!!!
How do I participate? ♥ Whip up a CRAZY, wacky, out of this world food creation.. take a picture of it, and describe your mad meal! Share it on Twitter, Facebook and other social media, then get all your friends to vote for you! The more votes you get, the higher your chances of winning.
How do I win? ♥ The top 5 most bizarre food art will be shortlisted and invited to a showdown, with the Judges’ top pick winning a pair of tickets to dine with Alvin Leung in Hong Kong.

That’s all there is to it. Straightforward, and tons of fun.

Visit this link for more information on contest mechanics and check out other participants’ entries! I think this competition calls my name!!!!  I am always in the kitchen so this is like second nature. But hey, you don’t have to a Master Chef to whip up fun and creative dish, let me show you just how you can come up with a unique and impressive Wacky Food Creation with some everyday cheap household items such as bread, cheese, seaweed, sausages & ham! This took me approximately an hour to do.

Here’s my submission for mio TV’s Wacky Food Creation, with instructional visuals… hopefully it will inspire you hopefuls out there to submit your own entries!!!

Let’s start off with these items. Toasted white bread, a large crispy seaweed sheet, sliced cheddar cheese and some green leaves! The brand of these items don’t matter, as long it looks similar to the colors it’s fine.

Next… I got some chicken sausages, fried them up and chopped them into halved pieces like so!
You’ll see which character it’s used for later ;D

I thought the toasts looked kinda plain so I buttered them, then sprinkled garlic/onion and paprika powder to give it some life and color. Paprika and some sprinkling of parsley flakes always does WONDERS for presentation!

Cutting out simple character shapes with ham, cheese, seaweed and a pair of scissors! Mummy always told me not to play with my food, but I think I can make an exception this time. ;) Mum, if I get to go to Hong Kong because of mio TV’s Wacky Food Creation contest, I’d bring you!!!

Check out the jiggly shape I’m cutting out!! *hint hint* Can you see where this is going yet?

PSYDUCK!!! *Psyduck hurt itself in confusion*
Whaaaaaaat? Did I really just make epic pokemon characters out of some sliced cheese and bread like a boss?

Yes, I did. Is there a limit to my expansive talents?

….No. :P

I WANNA BE THE VERRRYYY BEST. That no one ever was!!!

To catch them is my real test, to eat them is my cause… JENG JENG JENG.

They say breakfast is the most important meal of your day. So why not make a breakfast the kids (and adults like myself lol) would LOVE to eat?! I promise they’ll wake up earlier every morning just to see which pokemon character you make next!!!! I know I would if my mum made me these when I was younger! My Saturday mornings used to spent watching pokemon at 10am on TV.

Jiiiiglypuff~ JigleEeeeeeeeePAHHFFF was made out of ham and seaweed! The red part of the mouth was tomato ketchup squeezed out of a piping bag. I literally could not stop singing the Jigglypuff song in my head the whole time I was making these. I must be annoying to live with.

When I was researching which Pokemon I could re-create into food, I couldn’t get over how genius it would be to make Diglett out of a chicken sausage!!!! I mean he LOOKS like a sausage to begin with! :’D The green part is just some dark green vegetable.


Pikachu cut from cheese, the eyes from shortening… I choose you!!!!!!!! 

…Oops!!! Sorry Pika, you were too delicious! :(Mmmm mmm!

The most cutest breakfast ever, washed down with orange juice, which happens to be my favoritest drink in the whole wide world. Now that’s a great start to my day!!! And really, it wasn’t all that difficult to do. Messy? Yeah.. a little. But difficult? No, no really, just slightly tedious!

But was it worth it, considering this Wacky Food Creation entry could win me an expenses paid trip to Hong Kong to dine with a Michelin Star Chef, Alvin Leung?


What kind of Wacky Food Creation can you crazy people come up with to impress the judges of this mio TV competition? Get those creative juices flowing & your thinking cap on! It can be any type of food you want.. pasta, rice, anything you can cook and make it look as crazy or unique as possible.

Submit your own entry at this link, contest ends 22nd May so best to head to your nearest supermarket soon!

Have fun, and remember, you’re never too old to love Pokemon!


Cooking tutorial: Lemon & Dill Baked Salmon

I have to admit, all my previous recipe posts have not been particularly healthy, or diet-friendly.

But let’s ALSO admit that most yummy food…. is not healthy!!! At the top of my head, I recall giving you guys recipes for fudgey brownies, homemade gourmet burgers, spinach feta quiches…. Oopsie daisy! I often get questions on Formspring about what kind of food I ate when I was on a rather strict low-carbohydrate diet, so today, here’s a guilt-free recipe that’s perfect for all you calorie & carb watchers. If you love the king of fishes, Salmon, like I do.. you’re in for a treat.

Although I don’t miss being on a diet any more, I do miss how I felt when I was dieting & eating guilt-free food such as soups and grilled chicken. The meal could be only relatively satisfying in terms of taste, but deep down inside I felt really proud and good about myself for being disciplined / concerned about my own health, and for making the right decisions. I realized that you can’t out-exercise a bad diet. Eating healthy good food must be one of the best feelings in the world!!!

After eating this delicious and wonderfully simple dill-herbed salmon with a slight lemony zesty kick to it…

I’m sure you’ll feel the same way. ♥ If I look up the word “mouthwatering” in the dictionary, I just know there is a picture of this very salmon dish plastered on the page.

Good salmon, to me, shouldn’t be overly marinated because you’re tearing the attention away from the natural slightly sweet, buttery taste of the soft pink salmon flesh. And it definitely must NOT be overcooked!!! Dry and hard overcooked salmon is so offensive to me. Equally as offensive as when I ask for a medium rare steak, and it comes close to well done. It simply cannot be accepted. An animal had to die for that, and overcooking its meat is how you honor it?!

This is how I always prepare my salmon fillets. It’s refreshingly fuss-free with only 2 minutes preparation time, and even if you’ve never cooked before you will be able to manage this! I’m going to break it down into 10 super easy and straightforward steps for you guys to follow.

YOU WILL NEED: (this recipe serves 1)
♥ — 1 salmon fillet
♥ — sprigs of fresh dill
♥ — 1 lemon
♥ — 1/2 tablespoon onion / garlic powder, or your favorite all-purpose seasoning
♥ — black pepper
♥ — sea salt
♥ — paprika powder

Step 1: Preheat your oven to 180 degrees. Yes you’re going to be baking it of course, there is nothing healthy about frying a piece of salmon that is naturally fatty & oily to begin with!

Step 2: Place the salmon on a greased baking tray or a pan lined with baking paper, skin side down. It is on a plate in the picture for photography purposes.

Step 3: Make 1-inch deep incisions along the thicker parts of the salmon fillet with a knife, as depicted above. Leave the thinner parts alone. The incisions are to ensure the salmon meat cooks more evenly, despite its odd shape.

Step 4: Squeeze juice of half a lemon onto the salmon. Reserve the other half for garnishing.

Step 5: Season generously with cracked black pepper and sea salt, to your own taste. I recommend about 1/2 teaspoon of each spice. Please don’t use powdered white pepper or table salt, it just won’t taste the same.

Step 6: Add 1/2 tablespoon of onion / garlic powder, or your favorite all-purpose spice blend.

Step 7: Lightly sprinkle paprika on top for an extra pop of color and taste.

Step 8: Finish off by placing crumbled sprigs of fresh dill on top of the salmon. As much as you like!

Step 9:  Bake in oven at 180 degrees for 23 minutes or until your preferred doneness, depending on the size of your salmon fillet. I advise to check on it once its past the 20 minute mark. I normally don’t leave it to marinate, I just bake it immediately, although you can leave it for an hour to marinate more if you like.

Step 10: Immediately transfer salmon fillet onto a plate once removed from oven to prevent further cooking. Garnish with more sprigs of fresh dill, lemon and cherry tomatoes for that perfect vivid color combination!

And finally…. Dig in!!!!!


Now was that easy, or was that totally easy? :)

It is an extremely healthy protein-filled meal that takes literally no time to prepare at all. And it is FREAKIN DELICIOUS! The salmon just melts in your mouth…. and the herby flavor from the dill goes so well together!! Don’t worry about the lemon making it taste sour – it is not sour at all. You will only taste a subtle refreshing hint of lemon juice when biting into the pink flesh. The simplicity of this dish is what I like most about it. Even my boyfriend who doesn’t really eat fish, eats a lot of this whenever I make it! Pretty much everyone who has tried it has loved it so far. This is undoubtedly one of my most frequently used recipes of all time, and I hope it becomes one of yours too. Try it and let me know.

Serve together with roasted potatoes, or quinoa / cous cous / a side salad if you’re feeling health conscious enough.



Cooking tutorial: Homemade Gourmet Burger!

Today’s cooking how to is going to feature a dish I think everybody freakin’ loves. You may not openly admit it, but this might just be your secret guilty pleasure!

A nice, big, fat, greasy & satisfying burger. 

With a juicy chunky beef patty, thick portobello mushrooms, fresh crisp lettuce and tangy tomatoes, cheddar cheese and a soft toasted buttered bun…. Preferably accompanied by shoestring fries, for maximum yumness. HALLELUJAH BAYBEH.

You know I really like burger joints but in Singapore we don’t have places like In-N-Out (which I haven’t even tried yet but lawdy lawdy it looks good as in pictures), so we settle for Carls Junior. But god damn it, Carls Jr is NOT cheap at all for fast food!!! $15 for a portobello burger meal.. Are you kidding me? That’s already restaurant pricing. With that money, I can cook up way nicer gourmet burgers using fresh, real ingredients… This is what I’m talking about.

TELL ME YOU DO NOT WANT TO PUT THAT IN YOUR MOUTH. If you don’t then, well… go away. :D

Since this was requested in my cooking post (published a long time ago I’m so sorry it takes me so long to do these things but I’m awfully busy wtf) I’m going to share with you guys a pretty simple recipe for home made gourmet burgers. It is easy to prepare, however relatively time consuming and there’s quite a few steps to be done.. But it will be fun!

So here’s how ya do it!! This is one recipe the MEN in your lives are going to LOVE, and diet watching females are going to hate.

YOU WILL NEED: (this recipe serves 3-4 people)

Beef Patty
♥ — 300g minced beef
♥ — 4 cloves garlic, minced
♥ — 3 tablespoons olive oil
♥ — 1 small white onion, minced
♥ — 1 egg
♥ — half teaspoon salt
♥ — half teaspoon sugar
♥ — a teaspoon of your favorite herb, I used oregano, you can use thyme, parsley, whatever you like

♥ — Optional to include in beef patty: Truffle Oil to mix into the beef patty to make it Y-U-M-M-E-H. It is pricey, so no real need to go out and buy it just for this recipe, but use it if you have it lying around. For good measure I also sprinkled a little “all-purpose seasoning” and paprika because I get a little too excited when it comes to seasoning my food.

Everything Else
♥ — several burger buns
♥ — 150g mini portobello mushrooms, sliced thickly
♥ — 1 large white onion, roughly chopped
♥ — 2 tomatoes, sliced
♥ — several pieces of streaky bacon
♥ — two tablespoons of cream
♥ — chedder cheese slices
♥ — fresh lettuce
♥ — butter for frying and glazing the buns

Step 1: Mix all the ingredients stated in Beef Patty list together. Combine well, cover and let marinate for 30 minutes at least.

Step 2: Preheat your oven to 180 degrees, and butter your buns generously. Use baking paper so they don’t stick to the pan. See the above? That is not enough butter. Lol. I regretted not adding more. Don’t be lazy and skip this step of toasting the bread ok. Untoasted bread = yuck.

Toast bread in oven for approximately 10 minutes or until crisp and soft.

Step 3: Melt a tablespoon of butter and a teaspoon of sugar in medium heat, and sautee your onions until they are soft and translucent but not brown or too caramelized. Set aside in a plate.

Step 4: In the same pan (no washing of pan required throughout these steps), fry your sliced portobello shrooms in medium heat with two tablespoons of thickened cream until they are just cooked – not shriveled! Creamy, juicy portobello mushrooms are the best :’)

The above looks weird and kind of gross because of the cream and the caramelized bits from the onions before combining, but don’t worry – that stuff tastes good. *nods* Once done, set aside on a separate plate, again.

Step 5: If your pan is a little sticky, deglaze with some water, throw that out and move on to frying the bacon pieces over medium-low heat, without any oil because bacon is naturally super oily. It is done with the edges are slightly browned, then remove from pan. Or if you like it super crispy and slightly charred, go a little longer!

Step 6: Roll the beef patties into appropriately sized balls, then press them flat to form the disc shape, and gently fry them in the bacon oil over medium-low heat.

I found it was easier to just shape them into discs directly but most people use the above technique. Be gentle when frying and don’t break the patty apart!

Now, it is important to fry the patty in bacon oil so that its adequately salty (and tasty)!

If you’re eating halal and skipping the bacon, you have to add more salt to taste in the beef patty mixture before frying. Maybe use another type of bacon like turkey or beef? After 15-20 minutes, it should be done on the inside and nicely browned on the outside, depending on the size of your beef patty. Check to make sure it is cooked through, but do not cook it longer than it needs to otherwise it will be too dry and chewy. It will probably start sticking to the pan after a few minutes, so add some water every now and then to ensure it doesn’t dry up.


So when you have finally made it through all of that mess, the fun part begins…. The assembling of ingredients!!!

Prepare all your stuff in individual bowls, like so. You’re supposed to use sliced cheese in the recipe but that’s the one thing I forgot to buy -_- Please ignore my retarded shredded cheese…..

Step 7: Assemble your burger!! This is a messy affair. Don’t be afraid to get your hands dirty because burgers were not meant for gu niangs or sissies. Because there’s so many amazing ingredients in this gourmet burger, it’s going to be a little wobbly.. but that’s ok – just stick a toothpick through it at the end and it should hold most of its shape!

By the way… this is why you should use sliced cheddar cheese instead. And go for 2 slices :P

Omgggg look at that watery fresh tomato and JUICY PORTOBELLO MUSHROOMS GAHHH I can’t even…. and THAT is why I recommend frying your portobello shrooms with cream! I am so hungry now, Jess why do you have to blog about food at midnight?!

You: “IKR Jess, why do I have to read about your food at midnight?! D:”

Congratulations. You have just made your first homemade gourmet burger.

This is what you slaved away in the kitchen for the past hour.
This is completely worth it.

This will impress your man and papa (and probably your whole family, unless the girls are extremely health conscious people, to which you say “Screw You!” and proceed to eat all the burgers by yourself)

This is NOTHING like any other half-assedly made burgers from fast food joints or any lazy restaurants. This is the real freaken deal and I assure you it is delicious. I mean just look at that beef patty.

Step 8: Open your mouth… close your eyes… bring the burger to your mouth… sink your teeth into it. Chew that hearty mouthful in utter content. Swallow.

Smile. Log onto and thank me. You’re welcome!


Extra notes:

• You may have noticed the bun isn’t as glossy in these pictures, compared to the first. I was a little worried about getting really fat all over again. Like I said before, more butter = better. How did I get the first bun so glazed?! Simple – dip your finger (or pastry brush or whatever) into melted butter, lightly brush all over the bun on both sides. A little bit goes a long way, it is more for looks than taste anyway.

• Serve with potato salad or deviled eggs or best, shoestring fries. Vegetables? Are you kidding me? People who eat burgers don’t want a freaking salad on the side. OMNOMNOM BRING ON THE FAT. (for this meal, at least… then go exercise afterwards)

• I didn’t have any sauces or dips to go with my burger because I like it pretty classic and plain, but you can always slap on some mustard or mayo or ketchup, whatever you like. I recommend dijonnaise or honey mustard if you’re going without the thickened cream when frying the mushrooms.

• Use a decent brand of burger bun. The second one I used was nowhere near as nice as the first one. The thicker and fluffier, the better.

• If you want to be extra kick ass, you can go the extra mile and turn the sauteed onions into onion rings instead. That would be orgasmic. But you’re on your own for that recipe.

• Don’t worry about the calories too much. This whole burger has less than your average mooncake, which ranges from 600 to about 1000 calories. How many mooncakes have you had this Mid-Autumn Festival?

Bon appetit.


Cooking tutorial: Thai Green Curry Chicken

A lot of what I cook highly depends on my mood and what my family members request. At the supermarket a few evenings ago, Sam randomly said, “Cook green curry chicken!!!!”

And so, cook green curry chicken, I did.

I decided to record down the process because it was fairly easy and fuss free to make, and I was surprised at how authentic and genuine tasting my home made, first trial green curry chicken was! If you love sweet, thick, spicy, meaty curries… you’re going to love this. Trust me when I say you really don’t have to be a good cook to make this well because essentially it is chopping stuff up and throwing everything into a pot and stir, almost zero kills involved. I know I still owe some of you cooking recipes of ginger chicken, rosti, etc.. sorry for the wait, but hopefully this will appease you for now ;) Rosti is going to be next up on the list if things go well in the kitchen.

So here’s how you can make Green Curry Chicken in your very own kitchen at home, all in just 7 simple steps! 

YOU WILL NEED: (this recipe serves 4-6)

Chicken Mixture
♥ — about 500g of chicken meat, bones removed, sliced into small pieces (I used a combination of thigh meat and fillet pieces, the thigh meat tasted so much better so I recommend that!!)
♥ — 1 large onion, roughly chopped (doesn’t matter yellow or red but I prefer yellow in general)
♥ — 4 cloves of garlic, minced
♥ — half teaspoon salt and black pepper
♥ — 2 stalks lemongrass

Eggplant Mixture
♥ — 1 large eggplant (if you like more veg, you can add in chopped long beans!)
♥ – A dash of salt & pepper

Curry Mixture
♥ — curry leaves
♥ — chilli padi, deseeded, cut into long strips.. add according to your own spice level, I used 3.
♥ – water (approximately 700ml, if not enough add more, if too much let it simmer away)
♥ – coconut cream – 400ml
♥ – white sugar, to taste (I added about 2 and a half tablespoons)
♥ – a good, authentic packet of thai green curry paste. approximately 300g worth
♥ — juice of one lime

Step 1: Slice chicken into small pieces. You don’t really want big chunks of meat in green curry chicken, you’d want thin-ish strips for an easy bite.

Step 2: Prepare lemon grass stalks by cutting away the bottom bulb. I chose to chop mine finely like this, but if you don’t like biting into lemongrass bits then you can opt to use it whole, or cut into strips instead.

Step 3: Cut the eggplants into rectangular pieces as seen above. I’m sure you don’t need me to instruct you on how to mince garlic and chop onions so let’s move on to the next bit…

Step 4: With a tiny bit of oil and about 2 tablespoons water, stir fry all the ingredients listed in the Chicken Mixture with medium-low heat, until the meat seems about 90% cooked. Don’t overcook this or your chicken will be too dry and hard, it will cook even further in your soon-to-be pot of curry anyway. Remove all of chicken mixture, set aside on a plate.

Step 5: In the same pan, cook eggplant over high heat with a dash of salt & pepper until it’s about done but still firm, not to the point that it’s mushy…. If it’s mush before you put it in the curry, it’s going to be a complete sludge by the time it actually is IN your curry. Once done, also set this aside on a plate.

Step 6: Combine all ingredients in Curry Mixture in a large pot and bring to a boil, then let it simmer over low heat for 5 minutes, stirring constantly so that it is evenly mixed through. Do a taste test and at this point in time, you have to decide how thick, spicy, or sweet you like your curry.

 I think curry preferences can differ greatly from person to person, so I’ve just given you a rough guide on the proportions of ingredients I used, but you should definitely alter it to how you like it! I like my curry extremely coconuty, quite sweet, and really spicy. (Y) If it’s not thick enough, let it simmer awhile on the stove, but bear in mind the longer it simmers the more intense the flavors are going to get.

Step 7: Once you’ve got your curry taste and consistency spot on, pour in the Eggplant & Chicken Mixture into the pot, and stir. That’s all there is to cooking green curry chicken!!! I know it doesn’t look like very much now, but give me a sec….. this will all come together….




Hey presto!!!!! What do you know? Not baddddddd right. -nods furiously and agrees with self-

Kob kun kaaaa!

Serve your Thai green curry chicken hot, with jasmine rice! I garnished mine with chilli padi and leftover curry leaves. If you attempted this correctly, your eggplant should be soft but not mushy, the chicken pieces still tender and your curry full of wonderful different spices that literally explode in your mouth. I can take super spicy stuff so I went a little nuts with the chilli, but I think next time I’ll tone it down a little so my family members don’t break into perspiration when they’re eating it. :P There are many things I don’t go out to order in restaurants any more after I’ve learned to cook them, and this will be one of them. The ingredients are inexpensive, it easily feeds my whole family and I think it tastes a helluvalot better than a lot of variations I can get outside.

Although this is a traditional Thai dish, I don’t claim that my recipe is the professional / authentic / genuine / traditional way of making Thai green curry… so if you’re a Thai person and this is totally different from your traditional recipe, please don’t get offended!!! This is just how I do my cooking at home, and I want to share with people easy & yummy ways in the kitchen, which may not always be the classic way of doing things, but it works for me.

P.S – Do choose a good brand of green curry paste. Although I know this is kinda redundant advice because you’re not going to know wth it tastes like until you cook it anyway…. -_- but these were the ones I used.

I used two different packets to try out. Left one from NTUC Fairprice, right one from Thailand… my brother’s gf bought it when she went to Thailand some months back. Even though the left one claims to be authentic obviously nothing beats the real thing on the right!!

The right one was super spicy, and the left one super salty… I had to balance it all out with adjusting the coconut milk to water to sugar ratio.

Have fun making green curry chicken, and pooping fire at night!!!! 

This would be such a great winter dish because its so spicy and shiok that it kept my tummy warm for HOURS after I’d consumed it. You know how some people say certain foods are soul warming, heart warming even… this one confirm tummy warming. Lol.

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