Baked Tom Yum Chicken Legs – Delishar

I love my Tom Yum. Whether it’s in the from of Fried Tom Yum Spaghetti, Baked Tom Yum Crispy Wings, Tom Yum Hor Fun, Tom Yum Chicken Pizza, Tom Yum Fried Rice, or regular Tom Yum Goong.  Basically, anything I can Tom Yum with I will. I mean, the flavours of the Tom Yum is so robust, it’s almost impossible not to love. Well, unlike you are one who doesn’t take spicy food. But you sure is missing out on some good stuff!

This recipe is so easy that I’m almost embarrass to share it. However, because of it’s simplicity, it’s a waste not to! The recipe needs only 2 ingredients! Well, 3 if you consider a splash of water to thin out the paste. I use Holly Farm tom yum paste. You can get it at NTUC or Cold Storage, picture attached. Or use your preferred tom yum paste. If you are a purist, then make your paste from scratch. 🙂


After baking the chicken legs, I decided to shred it up, and serve it in a wrap. As I had quite a few Mission 6 grain wraps in my chiller, since my last Caramel Chicken Wraps. Plus I had some napa cabbage that I need to use. So what I did was chop the napa cabbage up, harvest from home grown basil leaves, coriander leaves, and ribbon a carrot using my veggie peeler. I served my wraps with a light drizzle of mayo, then sriracha, and finally a spritz of zesty lime juice. It was so good! So simple, but so freaking satisfyingly good!! 

Tom Yum Chicken Wrap 2

Baked Tom Yum Chicken Legs

  • 2 chicken legs
  • 2 tbsp tom yum paste I used Hollyfarms
  • splash of hot water
  • Mix tom yum paste with a splash of hot water to thin out consistency.

  • Rub the marinade all over the chicken legs.

  • Place chicken legs in remaining marinade, then allow to marinate for 1 hour to 24 hours.

  • Preheat oven to 200C.

  • Place marinated chicken leg on greased non-stick baking pan.

  • Give it a light spray of cooking oil. (optional)

  • Bake for 30-40minutes or until done.

  • Allow to sit for 5-10 minutes before serving.




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Perfectly Baked Crispy Lime Cilantro Wings – Delishar

Say wings, and you’ll get most people’s attention, mine included. Perhaps it’s a better way to get large crowds’ attention by loudly announcing, “CHICKEN WINGS! CHICKEN WINGS!”, then say, “Ladies and gentlemen, may I have your attention please.” Lol! I’m just kidding of course, but you know, it may just be an effective way to get people’s attention if the usual way doesn’t. 

Darn, I got diverted even before I started. That’s what wings does to me. When I see it offered on the menu, I’d forget what I was there for in the first place. Are you the same too? Especially when the description or picture of the wings screams crispy! Oh man… My mouth just started watering. As much as I like chicken wings, I’m also reminded of the amount of oil that it was deep fried in. Luckily, deep frying isn’t the only way to get drool-worthy crispy wings.

Lime Cilantro Wings 7

Since I made it a rule that deep frying is never allowed in my kitchen, it doesn’t mean that I can’t enjoy crispy chicken wings at home. I simply bake them, and this time with the help of a secret ingredient. Baking powder. Cook’s Country explains that baking powder composes of an acid and an alkali. This combination helps to draw moisture to the surface of the poultry skin. The moisture then evaporate leaving the skin crisp instead of soggy.  The acid weakens the proteins within the skin, while the alkali accelerates the browning process. In layman terms, allowing the skin to crisp and brown more quickly. 

You can use the crispy chicken wing recipe as your base recipe and toss it in whatever sauce you like. Sriracha + butter is a really good combi, but the wings taste really good on it’s own too! I left out the jalapeños in my recipe to make it kid-friendly.  So, if you like crispy wings like us, but is turned off my the gallon(s) of oil that the chicken wings are deep fried in. Or even if you have not tried crispy oven-baked wings before, do give this a try. I assure you that you’ll not miss dem deep fried wings. 


Perfectly Crispy Lime Cilantro Wings


  • 1 kg chicken mid wings
  • 1 tbsp baking powder
  • 3 tbsp all purpose flour
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 tbsp unsalted butter room temperature
  • 3 tbsp chopped cilantro
  • Chopped jalapeño to taste optional, I opted out for the kids
  • Clean and rinse chicken, then pat dry with kitchen towel.

  • Season both sides with salt and pepper.

  • In a large mixing bowl, whisk together flour and baking powder.

  • Then toss wings to get a thin layer of even coating on both sides of the wing.

  • Lay wings on baking wire rack and allow it to rest at room temperature.

  • Now, preheat your oven to 200C.

  • When your oven is ready, give the wings a light spray of cooking oil.

  • Bake at 200C for 20-25 minutes, then flip and bake for an additional 10 minutes.

  • Meanwhile, make a compound in a large mixing bowl by combining butter, lime juice, cilantro, and jalapeño.

  • When wings are done, add the wings in the mixing bowl with the butter compound.

  • Toss to coat wings with lime cilantro butter.

  • Drip off excess, if any, then serve immediately.

Lime Cilantro Wings ta

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Baked Chicken Fusilli – Delishar

Fast food does not always mean junk food. In my opinion, fast food means quick and easy meals that you can whip up in a jiffy. Nope, and that does not mean deep frying food that were already precooked or heating up meals that are frozen. Yes, of course we can still have nutritious and delicious meals with the help of quality made sauces, and pasta that are available in the market to make our life easier, and healthier.

Baked Chicken Fusilli 6

For this meal, I used Alce Nero’s Organic Fusilli and Alce Nero’s Organic Tomato Sauce with Chilli. I portioned out a serving for the kids and substituted the sauce for their Organic Tomato Sauce with Basil. It was a super simple meal to put together, with very basic ingredients.

You can actually skip the baking part and serve the chicken (of course cook it a little longer to make sure it’s cooked through) on top of the pasta, and call it a day. I baked it because the baking will allow all the flavours to marry together as it cooks. Well, and of course, everything is better with cheese. Especially oozy, gooey, melted cheese.


Baked Chicken Fusilli


  • 4 boneless chicken legs
  • 240 g fusilli more if you are big eaters.
  • 350 g Alce Nero Organic Tomato Sauce with Chilli
  • 1/3 to 1/2 cup shredded mozzarella cheese
  • 1/2 cup frozen peas
  • 2-3 tbsp cooking oil
  • Salt and pepper to taste
  • Chopped parsley to garnish
  • Preheat oven to 180C.

  • Season both sides of the chicken generously with salt and pepper.

  • Heat a frying pan on medium-high, then add oil.

  • Cook chicken skin side down for 4-5 minutes or until golden brown, then flip and cook for another 2-3 minutes.

  • Do it in batches if you have to, do not over crowd pan.

  • Bring a large pot of water to boil, then season generously with salt.

  • Cook fusilli in salted water 1-2 minutes just shy of al-dente.

  • In the last minute, add frozen peas.

  • Drain pasta, and pour in sauce into pot.

  • Toss to coat, then transfer pasta with sauce into baking casserole.

  • Lay chicken on top of pasta, and top with cheese.

  • Bake for 20-30 minutes or until cheese is melted, and sauce bubbly.

  • Garnish with chopped cilantro before serving.

Baked Chicken Fusilli 5

Disclaimer: This post was a collaboration with Alce Nero and Singapore Home Cooks. 

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Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5.  A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post. 

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it. 

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce


  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil
  • Make sauce by placing red pepper directly over the burner and char skin all over.

  • Place the charred pepper in a food safe zip lock, seal, and allow to cool.

  • When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.

  • Remove the core and seed, and discard it.

  • Chop pepper into smaller pieces.

  • In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.

  • Add roasted pepper and cook for a minute.

  • Pour in stock, curry powder, salt and pepper.

  • Bring to boil, and allow to simmer on low heat for 5 minutes.

  • Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes


Whole30 approved


  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C

  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.

  • Add kale, season with garlic salt, onion powder, and black pepper.

  • Saute until kale has wilted, remove from heat and allow to cool.

  • Butterfly chicken and flatten with meat mallet.

  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.

  • Scoop about 3 tbsp of kale filling on the middle of the chicken.

  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.

  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.

  • Bake for 25 minutes at 200C.

  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.

  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.

  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.

  • Drizzle the olive oil, season with black pepper, and some salt if needed.

  • Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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Hong Kong Pork Chop Baked Rice – Delishar

One of the must-have when visiting a Cha Chan Teng is their cheesy baked rice. This is my take on the staple. Instead of having the pork chop buried under the bed of melted cheese, I marinated it in a Din Tai Fung copycat marinade, breaded it and shallow fried it for some added texture. If you like the meat baked under the cheese, here’s a much older recipe that I have shared.

The girls approved in unison when I asked what they thought of it. Both of them could not stop munching on the cheese crust. They also mentioned that the pork chops tasted familiar, just like the ones at the ‘dumpling restaurant’. Definitely a win for me!

Even my self-proclaimed super picky vegetarian daughter who doesn’t like eating meat was requesting for second and third servings of the pork chops. I’m so glad I made extra servings! You can skip the egg and panko coating. Simply dust it with a light coating of cornflour before pan-frying it for something more similar to what you’d get at DTF. Without further ado, here is the recipe. Watch my insta-stories highlights to see how I made it!

Hong Kong Pork Chop Baked Rice

Pork Chops

  • 6 pieces Pork loin / chops
  • 1 egg lightly beaten
  • 1 cup panko bread crumbs
  • 1 tsp 5 spice powder
  • 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp corn flour
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp shao xing wine
  • 2 tsp sesame oil
  • oil to fry pork

Sweet and Tangy Sauce

  • 1 small red pepper sliced into strips
  • 1 small green pepper sliced into strips
  • 1 small yellow pepper sliced into strips
  • 1 small yellow onion thinly sliced
  • 1 tomato cut into wedges
  • 2 cloves garlic minced
  • 1 cup chicken stock
  • 1/2 cup tomato ketchup
  • 1 tbsp worchestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/2 tsp white pepper
  • corn starch slurry
  • salt to taste
  • 2 tbsp cooking oil

Egg Fried Rice

  • 4-5 cups cooked rice
  • 1 cup frozen mixed vegetables
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • salt to taste
  • white pepper to taste
  • 1 tbsp cooking oil

Toppings and garnish

  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp chopped spring onions to garnish

Pork Chops

  • Tenderise pork chops with a meat mallet on both sides.

  • Marinate it with 5 spice powder, corn flour, sugar, white pepper, soy sauce, shaoxing wine, and sesame oil for at least 30 minutes.

  • Pour the beaten egg over the marinated pork. Toss to coat.

  • Let the excess egg drip off then coat both sides with panko bread crumb.

  • Heat oil in a pan over medium heat, and shallow fry both sides for 2-3 minutes or until golden and cooked through. Rest the crispy pork chops over a wire rack to cool for 5 minutes or so before serving.

Fried Rice

  • Pour the egg over the rice and coat it evenly using a spoon.

  • Heat pan over medium-high, add in the oil and cook garlic for 30 seconds until fragrant.

  • Add the rice and toss to cook for about 5 minutes. Then add frozen vegetables to cook for another 2 minutes. Season with salt and pepper.

  • Transfer rice into baking dish.

Sweet and tangy sauce

  • Heat pan over medium-high with oil. Add onions and pepper and cook until tender. Add in garlic to cook for another 30 seconds.

  • Pour in the rest of the ingredients except corn starch slurry.

  • Mix to combine, adjust seasoning, and simmer on low heat for 5 minutes.

  • Stir in corn starch slurry to thicken the sauce. Then pour the sauce over the fried rice.

Baking the rice

  • Preheat the oven to 200C.

  • Top the cheese over the prepared rice.

  • Bake for 15-20 minutes at 200C until cheese is melty.

  • Top with prepared pork chops and garnish with spring onions.

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Spam Baked Beans with Potatoes – Delishar

3 ingredients, that’s all you need for this well-loved recipe! You probably already have the ingredients in your pantry to whip this up today. This dish needs very little introduction. It’s a dish we all grow up to love. We loved it when we were kids, and now our children love it too. Sure, it’s not the healthiest dish but we all deserve a little indulgence once in a while. Moderation is key.

What simplifies the recipe was the use of Yeo’s Baked Beans in Tomato Sauce. I specifically chose to use Yeo’s because it is made with 1st grade quality beans from USA. I feel better knowing where my food source comes from and that they are produced ethically and sustainably. It is also preservative-free and MSG-free. The tomato sauce from the baked beans isn’t overly sweet, has a nice tang that marries nicely with the saltiness from the spam, which balances out the whole dish.

Adding beans to the dish makes it a little healthier because of its nutritional benefits. Beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.

If you are interested in finding out more, the USDBC website offers a wealth of information from production, nutrition, cook time and bean varieties. You may also check out my previous post, Split Green Pea Samosa for more information on USA dry beans.

I have fond memories of my grandma cooking this dish for me. At times, she will mix it up by cooking a creamy scramble egg with the baked beans. When she is feeling a little fancy, she might caramelise some onions before adding the baked beans and scrambled eggs. Served with chopped scallions over a bowl of steaming hot white rice. My mouth is watering just thinking it. As much as my older daughter is a self-proclaimed ‘vegetarian’, this is one dish she can’t refuse.

Spam Baked Beans

Prep Time 5 minutes

Cook Time 20 minutes

  • 1 can Yeo’s Baked Beans
  • 1 can Spam diced
  • 1 large russet potato diced
  • 1 tbsp cooking oil
  • Copped coriander to garnish
  • Heat pan over medium heat with cooking oil.

  • Pan-fry spam until crispy, set aside.

  • In the same pan, pan-fry diced potato until lightly browned and soft.

  • Return spam to the pan and pour in Yeo’s baked beans.

  • Stir to combine and remove from heat.

  • Garnish with chopped coriander and serve.

This post was made possible by USA Dry Pea and Lentil Council

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Crispy Baked Crabsticks (Addictive!) – Delishar

These crispy baked crabsticks don’t last a day at my home. Once it’s out of the oven, everyone at home will gravitate towards the kitchen table. It is a battle trying to fend off prying hands while I try as fast as I can to sweep the crispy snacks into containers for storing. This mama has lost so many of those battles that I resorted to only making it when I’m alone in the house now. Because it’s baked with the option of little to no oil being used, it’s a healthy snack to have year-round. Not just an indulgence during the festive.

Dodo crabstick is my personal favourite when it comes to making this delicious snack. It is a trusted brand with products made in Singapore and Halal certification. I appreciate how Dodo considers its consumers when developing its products. Dodo’s crabsticks come in 3 different packagings, each of them caters to different users.

The 800g pack is for frying and baking as it is less tightly wound together, easier to tear which makes this the choice for making this particular snack. The 250g is multi-purpose for mass consumer’s market, it can be found chilled or frozen. The 1kg pack is for soups and hotpots it’s more packed together so it will not break up and scatter in the soup after continuous boiling.

My girls brought a little container to snack on during their music lessons only to come back with pre-orders. Their music teachers are asking if I’m selling them as they’d like to order. What a compliment! I took the chance to teach my girls how to make this recipe as a thank you gift for their teachers. It’s so simple that now I have a little production kitchen going on.

By the way, the curry powder helps to coat the crabstick so it doesn’t stick to the pan. If my kids can handle the spice, it means it’s not spicy at all. You can also switch it up with paprika, turmeric, or other spices. If you are omitting it altogether, please use a non-stick pan or line with parchment paper, ‘sticking’ the paper down with some oil. This will prevent the crabstick from sticking to the pan.

Crispy Baked Crabsticks

Prep Time 10 minutes

Cook Time 20 minutes

  • 250 g Dodo Crab Stick Thawed
  • 1 tsp Curry powder
  • Oil to grease pan
  • Preheat oven 160*C fan-forced

  • Unroll crab sticks and tear into 1-2 cm pieces

  • Place strips of crabstick in a bowl

  • Sprinkle curry powder over and toss to coat

  • Pour a small amount of oil on baking tray

  • Use paper towel to grease pan to avoid sticking

  • Lay crab stick flat on the pan

  • Bake for 20 minutes until crispy

  • Cool completely before storing in air-tight container

250g – Serves 2-3 as a snack
800g and 1kg available for large batch baking

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