Fragrant Fried Pork Belly

This dish was a regular on my late grandma’s table during the Chinese New Year. With good food and good company of loved ones, there’s no way to not look forward to savoring this tasty pork belly together around the family’s table.

Serves: 4
Preparation: 10 minutes
Active cooking time: 45-60 minutes

400 grams pork belly (cut into 4 long strips, each about 2 cm thick)
1 bulb garlic, bruised
8 cloves shallot, bruised
1.5 Tbsp oyster sauce
1/2 tsp sugar
Salt, to taste
Dashes of pepper
Cooking oil

Cooking steps:
1. Heat oil in the wok and stir fry the garlic and shallot until fragrant.
2. Add in the pork belly, sugar, salt and pepper, and stir fry for one minute.
3. Stir in the oyster sauce and add water to cover the pork.
4. Simmer the pork belly with lid on the wok for one hour or until the meat is tender and the sauce dries up, add extra water whenever necessary.
5. When the pork belly is tender and the sauce dries up, remove from heat and set aside.
6. Heat oil in wok and deep fry the strips until it browns (I am using the Airfryer for this final step, 4 minutes each side on 180C, to spare me the oil splashes caused by the pork’s skin when fried. Alternatively you may remove the skin in the beginning, or slightly coat the strips with corn starch prior to deep frying.)
7. Cut the strips into bite size and enjoy this fragrant dish with warm rice, and while doing so, you may forget about your own belly.

Airfried Fries


I am fries lover, I’m just not so much into frying them. Not until I have the Philips Airfryer on my kitchen top, that is 🙂 .

Serves: 2    Prep time: 15 mins    Cooking time: 7-10 mins


  • 2 medium potatoes – peeled and cut into stripes (I prefer the USA Russet potato as I find it produce fluffier fries and it cooked faster.)
  • Salt and pepper to taste
  • 1 tbsp Olive oil


  1. Soaked the potatoes in salted water for 15 minutes.
  2. Drain the potatoes and mix well with the rest of the ingredients.
  3. Preheat the Philips Airfryer at 180 degree. Slot the potatoes in and airfry at 180 degree for 7-10 minutes or until fries turn golden brown. Shake the fries half way into the frying to ensure thorough cooking.

Enjoy while they are hot and crispy 🙂

In House Hamburger Set


I was first attracted to the western food because they were so new and different from what we got to see and have everyday (our little town was all about indonesian or chinese, the only thing western was probably the heritage buildings from the Dutch occupation era). The only time we could get our hands on burgers or pizza or the likes was during vacation when we travelled to Medan, 3 hours drive away from home. I remembered when Kentucky Fried Chicken first opened at our hometown, people were queueing to the car park! (We were not joining the line though, Mom wouldn’t allow us.)

Fast forward some 15 years and here I am in the kitchen having the time and fun to personally fulfill my childhood craving. I’ll start with the hamburger.

This recipe is easy and simple. Looks like it’s gonna be the family’s favorite for good (so happy when Hubby said “looks like the ones we had in the restaurant”, took a bite and continued “tastes like one too!”, and he’s not normally generous with his comments! 😉 ) I love to top my burger with cheese, egg, colorful veggies and a generous amount of tomato ketchup. Of course, you can experiment with different toppings and condiments as you prefer.


Serves: 4    Prep time: 30 mins    Cooking time: 30 minutes


  • 4 Burger buns

For the patty:

  • 300 gr Minced beef
  • 1 Egg
  • 5 tbsp Bread crumb
  • 1 tsp Salt
  • 1 tsp Pepper


  • Slices of tomato
  • Chopped onion
  • Lettuce
  • Cheese
  • Egg
  • Sauteed Shiitake mushroom



  1. Mix the ingredients for the patty well and shape them into four palm sized balls. Flatten the meatballs to form flat patties of approximately 3/4 inch thick.
  2. Heat the oil in the frying pan and fry the patties over medium low heat on each side until it turns dark brownish. Do not overcook them to keep the juiciness.
  3. Served on buns (spread some butter on the buns and have them pan fried for a minute for tastier buns) and top with your toppings of choice.

Enjoy, and get your napkins ready, it’s gonna be yummy it’s gonna be messy! 😉

Barley Drink


The weather has been really hot these days. When we were kids, Ah Ma (that’s what we call grandma in Hokkian) would make us drink barley or mung bean soup on days like these. “Ciak liang” she would say in Hokkian which meant ‘eat it up to cool your body’.

Well, to this day I don’t really know if those grains could really fight the heat but they taste good for sure and a brief research on the wiki (and another Indonesian page) did enlighten me on the many health benefits of consuming barley. (We’ll do mung bean soon.) On the emotional note, for me, it tastes homely.

Since Ah Ma had said so, let’s ‘ciak liang’.  🙂

Make about 4 liter


  • 200gr Barley (aka Job’s Tears)
  • 4 pcs Rock Sugar (or to taste. Hubby finds it perfect, I prefer a lighter taste so when I have my drink I will dillute it a bit with plain water)
  • 6 pcs Pandan Leaves (tied in knots)
  • 4 liter water


  1. Rinse the barley the way rice is rinsed.
  2. Boil the barley and the pandan leaves in a big pot, once boiled turn the heat to low and let it simmer with lid partially closed for one hour or until the barley is tender.
  3. Remove the pandan leaves and add in the rock sugar. Adjust the sweetness to taste.

I like it icey chilled the way Ah Ma always served it but I’ve seen people having it warm, you can try both :).


Pork and Shrimp Balls


This is one of my childhood dishes which my Ah Ma (grandma in Hokkian) was soooo good at making.
I’m just so very glad that I get to have them again every now and then (all the more that I get to share them with my loved ones!)

I was using Philips Airfryer to fry the meatballs, feel free to do it the traditional way if you don’t use one.

Make about 40 balls    Prep Time: 45 mins    Cooking time: 30-45 mins


  • 150gr shrimp (de-shelled, minced)
  • 300gr minced pork
  • 2 stalks spring onion/scallions (chopped)
  • 1 egg (lightly beaten)
  • 2.5 tbsp soy sauce
  • 1 tbsp corn starch
  • Dashes of pepper
  • Olive oil (for thin coating if you are air-frying)


  1. In a bowl, mixed all the ingredients evenly. Leave it for 30 minutes.
  2. Shape the mixtures into small balls (in my case it was half a tablespoon per ball).
  3. Dust the meatballs with corn starch.
  4. If you are frying the traditional way, heat the oil in the pan and deep fry the meatballs until it turns golden brown.
    If you are air-frying, preheat the airfryer at 180 degree, roll the meatballs on thin coating of olive oil, arrange them in the basket (avoid overlapping the meatballs to ensure they are cooked evenly) and airfry at 180 degree for 15 minutes.

It can also be fried half done and kept frozen for future consumption.


Recipe: Spicy Garlic Air-fried Chicken


Being the noob cook that I am, frying is not my favorite thing (although fried food is!). I have phobia for the splashing hot oil and when I do fry, I will stand as far away from the wok as my arm and spatula allow. But ever since we added Philips Airfryer to the kitchen gadgets, thanks to generous hubby, things have been so much easier, and safer =), for me.

This dish is my version of ‘fried’ chicken and since I am a big fan of spicy food, I add garlic and bird-eye chili (chili padi) for the extra kick. If you do not take spicy food, feel free to omit the chili part, the fried chicken is good on its own.

*Oven baking works well too for this dish by the way.


Serves: 4    Prep Time: 15 mins    Cooking time: 30-45 mins


  • Whole fresh chicken – cut to 12 parts
  • 4 cloves of garlic – finely chopped
  • 3 bird-eye chili, chopped – to taste/optional


  • 2 tbsp dark soy sauce
  • 1 tsp salt
  • dashes of pepper

  1. Marinade the chicken parts and set aside for at least 15 minutes.
  2. Preheat the Air Fryer at 180 degree. Arrange the chicken parts in the fryer (you can line the base with aluminium foil to minimize the washing later), take care not to overlap the chicken parts to ensure all parts are evenly cooked. You might need to fry them in batches.
  3. Air fry at 180 degree for 15-20 minutes or until the chicken is cooked (use a fork to poke the flesh, if it is cooked clear juices should flow out instead of blood).
  4. For the extra spice, collect the oil/chicken juices at the end of each frying and set aside in a small bowl. Add in the garlic and chili. Microwave over medium heat for 3 minutes. Sprinkle over the chicken and served hot.


Kitchen Business Made Easier – Philips Airfryer

I love fried foods, I should have said I loooooooooveeeeeeee fried foods, I have loved them for as long as I can remember, you know, french fries, crispy drumlets, nuggets and the gangs. As much as I looooooveeee them however, there are at least 2 reasons why I can not have them as often as I wish. First being their oil-fried-nature-of-unhealthiness (with all the cancer related articles bouncing everywhere) and second being my phobia for standing near the pan with hot oil splashing around, add a baby in the house and I turn paranoid *Baby, OUTTTTT of kitchen!*. Having a machine to produce those heavenly fried stuff minus the oil and the scary frying process was my childhood imagination.

Thanks to Philips, and of course thanks to hubby! Imagination is now a reality!
Okay I am talking about Philips Airfryer here.

The name says it all, it’s air not oil *yay!*. Well actually for best result, some of the food fried in there need some oil, just a little bit. Although compared to the traditional way of frying, the taste is slightly compromised, I think that it is still better and healthier than having them entirely dipped into the hot oil.


We have had the Airfryer in the kitchen for a year now and we are still happy with it (plus we got it at 30% discount so that made a happy start too). When we have fried dish on the menu, I do almost all of them with it (am going to post more of them soon, stay tuned!). This also means less cleaning for me as there is not much oil stain on the floor from cooking and did I mention that the removable drawer and food basket is dishwasher safe? Even without dishwasher the washing done for the Airfryer is still minimal because you can line the drawer or basket base with aluminium foil so any drippings will be retained in the foil.

af3Now as awesome as I hope it to be, there are some things that do not go too well with the Philips Airfryer.

I figured out prawns and eggtofu do not turn out well fried in it. The Airfryer can not do wet coating/batter either. And with its frying capacity of only 800 grams (make that less, mind you, for if you pack it full the food will not turn out crispy and may not be cooked evenly), it obviously takes up too much kitchen space.

If you already have an oven, Airfryer may not add much value since it seems like an oven can do most of what the Airfryer does.

But all in all, it’s a worthy kitchen assistant to me. Do share in the comments section what awesome stuff you do with the Airfryer, we’d love to hear more great ideas and inputs from fellow air-fryers!


Meanwhile, let’s check out what’s airfrying right now =)

Recipe: Sweet Dark Prawns


Speaking of being simple and easy, nothing beats this dish. It’s the best I have on my sleeve. Perfect for a busy day with only 30 minutes to spare for cooking business. Fast and yummy, what else can I ask! 😉

Serves: 3    Prep Time: 10 mins    Cooking time: 10 mins


  • 200 grams large grey prawns (de-veined if you are not too busy)
  • 2 tbsp butter (you can use margarine instead)
  • 2 tbsp dark soy sauce
  1. Melt the butter in the wok.
  2. Add the prawns, cook over medium heat until prawns turn pink.
  3. Add dark soy sauce. Stir to coat the prawns evenly. Take care not to overcook the prawns as overcooked ones turn tough.
  4. Off the stove and serve with warm rice.