How To Fry 娃娃菜

Wa Wa vegetables are very readily available at most supermarkets all over Singapore. They are cheap and really tasty if you know how to do them right. Here’s a simple 5-minute stir-fried wa wa vegetables that your kids will love. 5 minutes are all it takes. Cheaper, better, faster than the zer cha stall.

Dry Curry Chicken

You may have had it before, but most of the curries which are are familiar with are wet curries. I had no idea how to make this dish until I read the recipe in a book on authentic Indian curries – from scratch.


There are two components to the curry sauce. This is the first component which comprises ginger, garlic, onions. Add some water, give the mixture a nice spin in the blender to get a smooth mixture.


The next step is to cook this mixture until it boils. Set it aside. The boiled mixture should smell a bit like chicken rice.


Next component, tomatoes. Spin it well in a blender till you get a nice, red, creamy mixture.


Boil up the tomato mixture, add tumeric powder until the mixture turns orange brown. Add a couple of teaspoons of salt, then bring back the onion mixture and stir it in. Simmer for 45 minutes. Add some olive oil.


This is the soul of the dish – the curry sauce. You can make more of it and store it in the freezer. When you’re ready to use, just add in the meat.


My maid cooked a couple chicken drumsticks and the kids didn’t like it, so I decided to put curry sauce to the test. For chicken, all you need to add are some cumin and garam masala. Nice and aromatic.


The results? It’s a bit sour, but very flavourful. The kids loved it.

© Chan Joon Yee

Tandoori Chicken

It’s definitely not an easy dish to make. This delightfully challenging dish also happens to be one of my favourite Indian dishes. Tandoori chicken.


First, you’d need to prepare the fresh ingredients consisting of ginger, garlic and green chillis. Mix these with a cup of pain, unflavoured yoghurt spin it in the blender.


Once the fresh ingredients are ready, you can add in some salt, cumin powder, garam masala and food colouring. You’d need a couple of spoons of red and yellow food colouring. Mix everything well and marinate the skinless chicken pieces in this coloured mixture.


Next, this is supposed to sit in the refrigerator for at least 24 hours. You can’t rush it. This dish must be prepared one day before you crave for it.


Fast forward one day and the meat is ready for the tandoor. OK, I don’t have a tandoor whose charcoal fire imparts a distinct taste to the meat. The purists argue that electric ovens are not hot enough to cook tandoori chicken properly, but some books say that you can still do it.


I grilled the meat at 260 deg C for almost 30 minutes. The aroma was just amazing. Squeeze some lime juice over the meat and we’re ready to serve. The taste is passable. I should have put more salt in the marinate. We all know that the colouring is for decorative purposes, something like the redness of char siew. Blindfolded, the coloured and uncoloured versions should taste exactly the same. Let’s test my objectivity and see how it tastes without the colouring (or blindfold) next time.

© Chan Joon Yee