Beef Loc Lak

Tuesday, May 25, 2010

I made this a month or so ago and didn’t have a chance to post it up. This is not a hard dish to make, but it is very yummy and good for you. Great way to incorporated vegetable and eggs into your kids balance diet. Well as you know by now, that most of the dish that I made are very common to different Asian culture. For the recipe tend to circulate around and around to different region of Asia and every culture adapted it as their own, with some slight changes.

There not much to give you advice on, only that don’t overcook the beef or it will become chewy, unless you used rib eyes steak. In all it is a very simple and dish to make, so don’t worry, you can’t make any mistake as long as you don’t burn it.


1 Lb Rib eyes beef stead or beef sirlon
2 Tbsp of soy sauce
½ Tsp of dark soy sauce
1 Tbsp oyster sauce
1 Tsp of black pepper
½ Tsp of kosher salt
¼ Cup of corn starch
1 Tbsp of minced garlic
4 Eggs
2 Tbsp of vegetable oil
2 Tomato, thinly sliced
1 Head of red lettuce, clean
1 Medium onion, thinly sliced

Dipping Sauce:

2 Tbsp of lime juice
1 Tsp of white pepper
1 Tsp of salt

Mix well and set aside.


1. Clean and cut into 1” cube. Mix in the corn starch and let it set for 15 minutes.
2. Meanwhile, arrange the plate as shown in the picture above, with lettuce, sliced tomato and sliced onion.
3. Now heat the skillet to hot add 1 tbsp of oil. Wait for a couple of seconds, add the minced garlic until aroma.
4. Add the beef, oyster, dark soy sauce, soy sauce, pepper and salt. Stir until cook, about 5 minutes plus.
5. When the beef is done, scope in and place it on top of the decorated plate.
6. In another clean pan, heat to hot and add the remaining oil. When it hot add the four eggs and cook it to desire. Normally, it prefer that the inside it a little runny. Remove and place on top of the beef.

Water Crest With Oyster Sauce

This vegetarian dish can be found at every dim sum outing. It a very simple dish to prepared, yet is very flavorful and delicious. I often order this to accompany all my other meat dim sum dishes. As mention before, it is a Chinese culture to have at least a vegetable dish and soup to accompany a main dish. Beside from the fact that it taste good, it also a great way to get your green in the menu too!


2 Bunches of water crest clean and dried
1 Tbsp of vegetable oil
½ Tsp of salt
1 Tbsp of oyster sauce
1 Tbsp soy sauce
½ Tsp of sugar (optional)


1. In a mixing bowl mix the oil, oyster sauce, salt and sugar together and set aside.
2. In a pot fill water to half and bring to boil.
3. Add the water crest a little at a time and let it cook slightly.
4. Remove from the pot and directly to the already mix sauce and mix well.
5. Repeat until all is done.
6. Serve hot.

Salt and Pepper Chicken Drumstick

Friday, May 21, 2010

Here another version of the salt and pepper dish. I find this one is very yummy with it crispy out and moist inside, accompany with it salty and pepper taste. Although, I have to admit that I do prefer the shrimp version better, but the chicken is just as good. If you haven’t realized by now that our house love chicken, then this should seal it. Yes, we love chicken and there was even a time where we only had chicken. You name it we ate. Chicken soup, chicken dumpling, chicken noodle, fried chicken, broil chicken, stir fried chicken etc….And then there was a long pause from chicken, because we feel that we’re actually turning into a chicken from eating too much chicken. Lol Or at least that what my husband said.

Anyway, let not get off subject. The purpose of this recipe is for anyone and everyone out there that don’t have a lot time to cook and want something that is fast, easy and delicious. I can attest to you that this is the recipe for you. Beside from the cleaning and cutting the vegetable part, which is actually the time consuming part, the rest is a breeze. Well at least it is for me. You see, I don’t have a lot of patient. Therefore, I like to every thing fast. And things as vegetable washing and cutting sort of slow me down. When I do feel too drain and too busy, sometime I make my son do all this tedious work for me, so that I can just go and do the major part. It like having an assistant, the only thing is that he learning in the process.


10 Chicken drumstick, but into two or three small pieces
¼ Cup of corn starch
1 Egg white
1 Tbsp of white pepper
1 Tsp of black pepper
1 Tbsp of kosher salt
½ Cup of finely chopped scallion
½ Cup of finely chopped jalapeño


1. Clean and dried chicken. Cut it into three pieces and mix the egg white in completely.
2. Next, mix the corn starch in let it sit for 10 minutes. Heat the fryer at this time to hot.
3. Cook it in the fryer for 15 minutes or until done and golden brown. Do it in three small batches, so that it won’t stick together and it crisper this way.
4. As soon as you pick it out of the flyer place it in a mixing bowl and sprinkle the salt, pepper and white pepper on it. Toss it a couple of time.
5. Lastly, toss in the minced scallion and jalapeno and give it one more toss.

Serve with hot rice.

Five Spice Pork Belly With Eggs

Ok I know that every family have their own version of this dish regardless if you’re Chinese, Cambodian, Thai, Vietnamese or Lao. And I also noticed that different culture make it almost the same way but just sweeter or darker. Naturally this would happen, due to the fact that everyone have different taste bud and the recipe that is being past down from generations had to change a little in every culture.

I like mine not too sweet but more salty and lots of black pepper. I consider my taste bud pretty bold, therefore my flavor is very intense. The combination of sweet and salty have to compliment each other and be able to match one another. Oh, and we love eggs so if you haven’t noticed I put a lot of eggs. And I like it brown. Usually it gets that way the next day when it have time to absorb the flavor and coloring. Thus it also known as brown eggs that often sell on the street cart in most part of Asia.
As for the soup, make sure it not too runny or too thick. It has to be the right consistency for the full flavor goodness.


4 Pieces of pork bellies cut into 2 inches pieces
2 Inches ginger slice diagonally
3 Star anises
1 Tsp of five spice powder
2 Tbsp of oyster sauce
½ Cup of soy sauce or to taste
¼ Cup of dark soy sauce
¼ Cup brown or malt sugar
1 Tbsp of minced garlic
1 Tbsp of vegetable oil
3 + Tbsp of black pepper
12 + Eggs

* Boil the egg in advance and let it cool before peeling it.


1. In a hot pot add the oil and bring to hot.
2. Add the minced garlic until golden and aroma. Then add the ginger.
3. Add the soy sauce, oyster sauce, sugar with 1 cup of water and bring it to thicken.
4. Add the sliced pork pieces and dark soy sauce and stir for 6 to 7 minutes or until it is brown and sauce thicken some more.
5. Add some more water to cover the pork with the rest of the ingredients such as the star anises, five spice powders, black pepper and egg.
6. Cover slightly and cook for at least 35 minutes or until it slightly tender and the juice thicken. Depending how tender you like it. Cook to preference.
7. Turn off and let it sit for 35 minutes so that the flavor will intensify.

Reheat once more to grab the bold flavor and serve.

Chicharrone with Hot Sauce

I accidentally discover this one day years ago. Although I like the concept of chicharrone with spicy sauce sandwich, still the taste was lacking something. Not until a couple of years ago, in a desperate attempted to make something out of my pantry did I came up with this recipe. I know that there are many kind of chicharrone sandwich recipes out there and I haven’t tried it all yet. This is something that I made up to my taste bud and it a very delicious one indeed. I only make upon request from my sons whom love it with a passion. There is something with the spiciness and sweet combination of the sauce and the chewy texture that makes it so addicting. And with all the health conscious food lately, this may not be good for you, but it sure does good.


1 Big bag of Mexican chicharrone (pork cracking)
1 Small can of chipotle chilies
2 Large onions chopped
2 Chile pod soak to tender
1 Tbsp of butter
2 Tbsp of cinder vinegar
1 Bunch of cilantro
2 Tbsp of brown Sugar
2 Cup chicken broth


1. In a hot skillet melt the butter and add the chopped onion and sauté until golden amber and aroma, remove from heat.
2. In a blender place the chipotle chilies, cilantro and sauté onion and give it a three to four pulse. Don’t over blend it. Leave it a bit chunky.
3. Bring it back to the pot and add the rest of the ingredients in and bring to boil.
4. Lower the heat to medium and add the chicharrone and stir until all is fully absorbed by the chicharrone. Doing this process make it tender and flavorful. About 10 minutes process.
5. Remove and let cool slightly.
6. Serve on bread.

Mango Mousse Cake

Wednesday, May 19, 2010

Latest update version of it. Using less mango and more gelatin with more staining.

For my son 12 birthday, I decided to make him this mango mouse cake since he love anything mango. Beside I can’t let mango season pass by without celebrating it with this melts in your mouth Asian style cake. I’ve always been fascinated with this cake and often ponder on how it is made and why is tasted so different from the American cake version. Now the reason I mention this is that Asian sponge cake tend to be very delicate and less sweet, due to the fact that they like to use whipped cream icing. As for the American sponge cake are hard and it uses butter cream that is super sweet. I don’t really have a taste for that latter version.

After years of research and many mistakes and errors I learnt a few tips and techniques to perfect my Asian cake version, but this is my first time making the mango mousse version. Although I made the mouse a bit runny, due to the fact that I over saturated it mango that was too chunky, it turn out very good taste wise. We actually finished the cake in one day, between the four of us! And this will not be the last time. There will be many more attempts and errors. Hopefully I will perfect it next time around. Now I can’t wait until another birthday comes up.


For the mousse

6 Large mangos

• Peel the mango and puree it with a half cup of water.

For the fruit glaze:

1 Tbsp of clear gelatin
3 Tbsp hot water
• Dissolve the gelatin in hot water when ready to do the fruit topping.

For the chocolate designs

1 Dark chocolate bar
1 Milk chocolate bar

Melt in microwave for 1 minute. Stir it every 30 seconds to blend.
Remove from microwave and leave for 5 second or until slightly cool, dip two fingers into it and spread it on parchment paper to dry. To make the top design, just scope some on a spoon and carefully make your zig zag design. Let it set for 30 minutes.

Mango Mouse

1 ½ cup puree mango
1 ½ cup heavy whipping cream
¼ Cup powder sugar
2 Tbsp of clear gelatin
2 Tbsp boil water


1. In a clean cool metal bowl mix the heavy whipping until form.
2. Add the sugar and whipped until whip cream stage.
3. Add the mango and blend well.
4. Add the clear gelatin into the hot water until fully melt and slightly thicken.
5. Let it cool for about 1 minute then blend in with the whipping cream.
6. Place in the refrigerator for a 1 or so to stiffen some more.

For the mango glaze

1 Tbsp of clear gelatin
½ Cup mango puree
3 Tbsp of hot water
½ Lemon juice
2 Tbsp of sugar

1. After the cake is fully glazed, wrap a piece of parchment paper 2 inches about around the cake.
1. Heat the water to hot, add the clear gelatin and stir until melt.
2. Pour the gelatin in the mango puree adding the lemon juice.
3. Pour on top of the cake and let it sit for 30 to 45 minute to sit in the refrigerator.

Asian Chiffon Cake

1 ½ Cup of cake flour ( for 1 Cup of flour used only 6 to 7 eggs)
½ Tsp of baking powder
½ Cup of Sugar + 2 Tbsp
¼ Tsp cream of tartar
½ Cup of water
¼ Cup of oil
1 Tsp of vanilla extract
9 Eggs separated


1. Preheat over to bake at 350 F.
2. Shift the cake flour and baking powder.
3. In a blender, blend the oil, sugar and water.
4. Add the egg yolks and vanilla extract, blend on medium for a couple of minutes.
5. Slowly pour the flour and blend well or until pale yellow and fluffy, about 1 minutes or so.
6. In another cold metal bowl, whip the eggs white to foamy, add the cream of tartar and sugar to stiff. When you turn the bowl upside down, the egg would stay in shape and not off.
7. Now slowly fold the flour into the eggs white. Do not over mix or it will deflated.
8. Grease two 8 inches round pan and lined with parchment paper on the side. Slowly pour the batter into it.
9. Bake for 35- 45 minutes or until golden amber and a toothpick is clean when poke in the center.
10. Remove from oven and let it cool for 5 minutes. Then move to a cake rake to cool for at least a couple of hours or more.
11. When it cooled down. Ice one of the layer in the mango mousse or cut each layer into two so and ice between each to make four layers cake. If you’re using four layer, use the mousse sparingly or you won’t have enough all around. Or you can double your mousse batch. Finish off the mousse by icing all over the cake. Let it set in the refrigerator for at least 45 minutes.
12. After the 45 minutes, remove and lined the side with a parchment paper tightly. Making sure that non of the glaze would drip to the side.
13. Pour the warm mango glaze over it evenly.
14. Now for the fruit topping. Just dip the fruit into the warm fruit glaze and coat evenly.
15. Place it in your desire design.
16. Place it the refrigerator about 45 minutes to let it set.
17. Remove from the refrigerator and remove the parchment paper and decorate the side of the cake with the harden chocolate on the side and on top if desire.

This cake is best serve cold. And leave in the refrigerator to harden the glaze and when not serving.

Crispy Chilies and Garlic Chicken

Ok, I will be upfront with you regarding this recipe. This is the first recipe that isn’t mine, but I really enjoy eating this tasty and crispy chicken once in awhile. In fact, this is my husband recipe. He said that it is his special recipe and that it should be keep a secret! For he felt that it took him awhile to perfected this recipe.
And I do have to admit that it actually very good, considering that it came from a guy that only cook a couple of dishes. Well maybe 6 to be exact! Lol And those are all his favorite dishes too..not kidding!

Anyway, this crispy outside and moist inside chicken have a lots nice spices to it. He a very simple guy that doesn’t have much method to his cooking, therefore I don’t have much to share with you on this one.


6 Pieces of thigh meat
10 Thai chilies
5 Garlic cloves
1 Tbsp of powder chicken stock
4 Tbsp of fish sauce
½ Tsp of kosher salt
1 Tsp of black pepper


1. Clean and remove the fat out on the chicken and place it in a clean mixing bowl. Set aside.
2. Using a mortar combine all the dried ingredient first and mash to paste like.
3. Add the fish sauce and mix well.
4. Now take the chicken and message in the sauce. Cover tightly and place in the refrigerator overnight.
5. The next day, heat the fryer to hot.
6. Cook in the fryer for 15-20 minutes or until golden brown.
7. Serve right away for the nice crispy taste.

Spicy Oyster Salad

For those of you who love oyster and what something different than your regular hot sauce and lemon taste…then this is one recipe you have to try. Although it is very spice, it is very refreshing and delicious. Especially, with a great beer or glass of White Zinfandel wine.

This dish is very easy to make, the only hard part is getting it out of the shelf, but if you’re using the can version, it just fast and simple. Now if you don’t feel like messing with oyster and wants to try some, there always Thai restaurant that serve this exotic dish.


10-12 Fresh oysters of I pre-clean can in your grocery seafood section
A handful of cilantro chopped
10-15 Thai chilies
2 Tbsp of Lime juice
2 Tbsp of fish sauce
1 Tbsp of sugar
Pinch of salt
1 Red shallot chopped
Lettuce for decoration, clean and dry


1. If you’re using fresh oyster, remove from shell and clean it thoroughly and set in the refrigerator for 30 minutes.
2. Meanwhile make the make the sauce using a mortar by grinding the thai chilies and sugar, until it slightly fine.
3. Add the lime juice, salt to taste and fish sauce.
4. Toss in the cilantro and red shallot and oysters, mix well.
5. With the lettuce, chopped into bite size and place on the top of the plate.
6. Pour the oysters mixture on top of it and serve.

Chicken and Tofu in Clay Pot

If you’re looking for authentic Chinese cooking, than this is the closest you’re getting without having to go to China. Many of the rural Chinese village uses clay pot to cook, due to lack of fancy porcelains. They utilized what they have and this method actually makes the dish very tasteful. Another popular dish that was made from clay pot is the rice and meat or seafood. Cooking this way makes the rice nice and crispy on the bottom and very moist inside. It’s also very flavor and has a nice aroma to it too, but that is another recipe in the making soon.

This is almost stew, because of the process of make the chicken tender. It’s great comfort food for the winter and when you don’t know what to make.


4 to 6 Pieces of thigh or drumstick cut into desire size
1 Cube of soft tofu cut into tiny cubes
1 Garlic chopped
1 Cup of water
½ Tsp of ginger
1 Tbsp of vegetable oil
1 Tsp of sesame oil
½ Tsp of black pepper
½ Tsp of kosher salt
¼ Cup of soy sauce or to taste
¼ Cup of dark soy sauce
1 Tbsp of brown sugar
1 Tbsp of rice vinegar (optional if you like it with a hint of tanginess)
6 Shiitake mushroom, soaked until soften


1. Soak the dried shiitake mushroom 30 minutes in advance in hot water. Cut the steam and spilt in an x in the middle.
2. Heat the clay pot to hot. Add the vegetable oil and sesame oil until hot then add the chopped garlic and ginger until lightly amber and aroma.
3. Add the water and brown sugar, vinegar, salt, pepper, soy sauce and dark soy sauce and bring to boil. Lower the heat to medium until the sauce is slightly thicken.
4. Add the chopped chicken and mushroom, stir a couple of time and cover it for 25 to 35 minutes or until if tender.
5. The last 10 minutes give it a couple of stirs and carefully add the soft tofu on top and side and cover it with the juice in the pot. Cover and cook for another 10 minutes.
6. Remove and give a couple dash of white pepper, serve hot over steam rice.

Jumbo Prawn Sweet and Sour Soup

Ok, I am sure everyone Asian family has their family recipe for this soup. I for one, like to experiment with different version of this soup. In every Asian culture there is a similarity with only a slight difference, but the taste is all but one.

I love this refreshing soup with a perfect balance of sweet and sour, not one flavor too over powering of the other. It has to be or it won’t taste right.


1 Lb of jumbo shrimps or prawn
3 Stalk of lotus steam, cut diagonally or/and Asian Rhubard
1 Handful of morning glory cut into three section
2 Red tomato, slice into to four pieces
1 Bunch of ma om (rice paddy herbs) chopped
5 -6 Chilies chopped
3 Garlic cloves finely chopped
2 Tbsp of tamarind soup based powder
3 Tbsp Fish sauce
1 Tbsp of vegetable oil
½ Tsp of kosher salt


1. In a hot 5 quart pot, add the oil and bring to hot. Add the chopped garlic and stir until golden amber and aroma. Remove and set aside.
2. Fill enough water about up to ¾ way in the pot and bring to boil.
3. Add the prawns, lotus roots and tomato and let it cook for a couple of minutes.
4. Add the tamarind based, salt and fish sauce and cook for another 2 minutes.
5. Now that the soup is fully cooked, add the morning glory and ma om and stir a couple of time.
6. Before serving, add the oil and garlic and some chilies to enhance the smell and taste.

Thai Boat Noodle Soup

Thursday, May 13, 2010

This is one of my all time favorite noodle soup. There is something about this soup that makes it so flavorful and tasty. It has a tangy and spicy taste to it with full of herbs in a dark soup with beef tendon and shank that is stew to perfection.
I can only recall a handful of Thai restaurant that can make this noodle taste good and authentic, but the best ever is in a little tiny hole in a wall Thai restaurant in Hollywood.
I often miss this noodle and once in awhile I would make it so that my craving is curbed.



6 Pieces of beef shank
4 Pieces of beef tendon
1 Lb of beef tripe
2 Cloves of garlic lightly pounded
2 Stalk of lemon grass lightly pounded
3 Kaffier lime leaves
1 Bunch cilantro pound
3 Star anise
2 Tbsp chicken broth powdered
1 Tbsp of beef broth powdered
2 Tbsp of boat noodle soup paste
3 Tbsp of fish sauce or to taste
2 Tbsp of dark soy sauce or to desire color
1 Tsp of kosher salt
6 Thai dried chilies
1 Tsp of dried chilies flake
1 Tbsp of black pepper
4 Dash of white pepper
2 Inches of ginger lightly pounded
1 Whole onion

Noodle and Topping:

1 to 2 Package Pad Thai noodle dried or fresh
Morning glory or water crest
Bean sprout
White pepper
Wedges of lime
Thai chili flakes
Beef ball (optional)


1. In a big 8 quarts pot or bigger place the beef shank and tendon and fill water up to ¾ full. Bring to boil and remove the water clean out the scum. Refill the water, add the salt and bring to boil again.
2. In a skillet grill the onion and ginger to a charcoal. Place in the soup.
3. Add all the soup’s ingredients and bring to boil. Then lower the heat to medium and cook for another 2 to 3 hours until the tendon is slightly tender. Don’t over cook the tendon or it won’t taste as good.
4. About 30 minutes before it done, add the beef tripe to soak in the flavor and color.
5. When it done, remove from the heat and let it cool. After it cool, place it in the refrigerator overnight. It more flavorful this way.
6. The next morning remove from the refrigerator and remove the fat before reheating.
7. Serve hot over noodle and desire topping. The spicier the better!

Angle Hair with Artichoke and Bacon

Monday, May 3, 2010

Craving pasta and don’t want the same old spaghetti and meat ball? Well here a great dish to try. When I first saw this recipe in Food and Wine magazine by Mario Batali, I knew I had to try it. The only thing was that I don’t have all the exact ingredients on hand. So I was looking into my pantry and gathering what I had in the freezer, I did some adjustment to the recipe. I also added fish sauce to give it a kick, as my husband always stated. Ok, we love fish sauce on almost everything. And it does make a world of difference. The taste is so much bolder and flavorful. Try it sometime. He discovered this long, long time ago in his college days while making clam sauce angle hair. I will get into that recipe later when I could get him to make it once again.

Anyway, this easy and simple to make dish sort of speaks for itself. There not much to prepared in advance like some of my recipes. Most importantly it very important that the pasta should be el dente and make sure the bacon is well done and crispy. The rest is just cut and stir and done in about 30 minutes or less.


1 Package of Angle Hair or thin spaghetti
1 Cup of preserved in jar artichoke heart
4 Sliced of bacon thinly sliced
3 Tbsp of olive oil
½ Cup of chopped onion
½ Cup of white wine
2 Tbsp of fish sauce (optional)
½ Tsp of kosher salt
3 Tbsp of minced garlic
2 Tbsp of minced parsley
1/2 Cup of Parmesan Cheese, shredded


1. Bring water to boil and add the spaghetti cook for 8 minutes or until al dente.
2. Drain the spaghetti and drizzle a little 1 Tbsp olive oil and parsley on top of it and toss a couple of time.
3. In a hot skillet use add the chopped bacon and cook until golden brown.
4. Drain out the oil and set aside.
5. Bring the remaining olive oil to hot and then added the minced garlic and onion and stir until slightly brown.
6. Add the bacon back in with the artichoke heart and salt and wine and bring it to shimmer.
7. Add the spaghetti and toss a couple of time until the sauce is completely absorbed into the spaghetti.
8. Remove from stove and top with Parmesan cheese to desire.

This goes great what a white wine or a Riesling…my favorite is the crispy semi sweet
Relax Riesling or very sweet fruity and refreshing Santa Teresa Moscato D’Asti.

Mongolian Beef

Saturday, May 1, 2010

Ok, for my Sunday birthday dinner I decided that I wanted to stay home for Chinese food. And Mongolian beef was the second dish I came up with since I have bought some nice thick pieces of rib eyes. I was craving something spicy and sweet and this was the perfect dish with that combination. It is a very easy dish to make, but a little advance preparation required. Meaning you have to soak the beef in corn starch 10 minutes in advance. This is very important, because it makes the beef tender inside and crispy outside. Then come to think about it, you can do that while making the sjavascript:void(0)auce. Ok, so I lied. It doesn’t really required much preparation time, it you done it right. Regardless, the outcome is sooo good! So good that my nephew practically hogged the whole dish to himself!


1 Lb of beef sliced into strips
1 Medium onion cut into small strip
4 Scallion cut diagonally
1 Tbsp of garlic minced
2 Tbsp of vegetable
½ Cup of soy sauce (or to taste)
½ Tsp of dark soy sauce
¼ Cup of brown sugar (or to taste)
1 tsp of red pepper flake
¼ Cup of corn starch
A couple dash of white pepper


1. Mix the beef with the corn starch and set aside for 10 minutes. Heat your flyer up.
2. In a hot wok add the oil and bring to hot.
3. Add the garlic and stir until golden brown and aroma.
4. Now add the soy sauce, brown sugar, red pepper flake and bring to boil. Lower the heat to medium and shimmer for at least 3 minutes or until thicken.
5. Now add the beef into the hot flyer and cook for 2 to 3 minutes. Remove and towel dry.
6. Bring to sauce to boil again and add the onion, cook for 2 minutes.
7. Then add the beef, dark soy sauce and stirred for another 1 minute or until the sauce is almost completely reduced and caramelized.
8. Lastly, add the scallion and toss a couple of time.
9. Remove and give a couple of dash of white pepper. Serve.

Caramelized Garlic and Pepper Chicken

If you love anything caramelized then it about time for you to try it with chicken. You’ll love this dish, because I too, love anything caramelized. This dish just melts in your mouth bursting with so much flavor that it makes you salivate for more.
It not hard, just a couple steps and about 40 minutes of your busy schedule you can make this delicious meal too!

When I do crave this dish, I often anticipate making it. It is a very clam cooking process that sort of make you want to relax. Well at least it does for me. I would literally salivate just thinking about it, because of it sweet and salty flavor. And all that garlic and pepper is such a superb combination with chicken.


8 Pieces chicken drumstick cut into two or three small pieces
3 Tbsp minced garlic
1 Tsp sea salt or kosher salt
½ Cup soy sauce
2 Tbsp black pepper
1 Tsp dark soy sauce
¼ Cup + 2 Tbsp brown or malt sugar
1 Tbsp vegetable oil


1. Clean and chop chicken into 4 to 5 pieces for each thigh, towel dried.
2. Heat the flyer to hot and place the chicken in it to cook for 10 minutes.
3. Remove from heat and towel dry.
4. In a hot wok add the oil and bring to hot.
5. Stir in the minced garlic until aroma and golden.
6. Add the soy sauce, dark soy, salt, pepper and sugar and stir slowly until it thicken for 5 minute.
7. Now add the chicken and toss occasionally until fully cooked and caramelized.

Remove and serve hot over steam rice..Yum..yum!

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