Recipe for Dark Soya Sauce Chicken with Chilli & Ginger

Cooking daily can be both a pain or a pleasure. The difficult thing is to avoid eating the same dish all over again, in the shortest span of time. Decided to prepare a chicken dish , stir frying in the humble wok. Here is it:


1 Chicken (chopped into bite sized pieces by butcher)

3 slices of ginger

1 bird eye chilli

1 teaspoon of diced garlic

1 tablespoon of oyster sauce

1 tablespoon of dark soya sauce

1 teaspoon of  white pepper

1/2 teaspoon of sugar

1 teaspoon of shaoxing wine

Half cup of water (for sauce)

Cornflour mixture- 1 teaspoon of corn flour mixed with 3 teaspoon of water.

2 teaspoon of sesame oil


  1. Heat wok. Add sesame oil.
  2. Fry the ginger slices, garlic and chilli on low heat
  3. Add chicken pieces
  4. Add oyster and dark soya sauce
  5. Add sugar and pepper
  6. Add Shaoxing Wine
  7. Ensure that chicken is cooked evenly, to allow sauce to permeate
  8. Add water to allow better cooking of chicken and to create a tasty sauce
  9. Cover it with the lid for about 20 mins, at low to medium heat
  10. Add cornflour mixture to thicken the sauce
  11. Serve in a nice bowl

This is a simple yet tasty chicken dish. Best to have it served together with jasmine rice. Here is a picture of the dish for you.


Sunday’s Lunch at Ryo’s Ramen

How I simply love the weekend, filled with beautiful sunshine and blue skies. I had woke up early this morning to sort out my blogging contents and to learn new ways of blogging. I realised that it is not easy to be a foodie and a food blogger at the same time. Kudos to those Australian food bloggers for leading the way. I will persevere and will not give up eating or blogging.

We live in the lower north shore and we are just minutes away from our favourite ramen place, Ryo’s ramen. Initially, I hesitated to have ramen for lunch as the queue over at Ryo’s can be extremely long. However, the queue looks reasonable when I finally reached Ryo’s.

Waited for around 15 mins and we were ushered to our seat. Thankfully the short wait was still bearable, as I was starting to get very hungry. Ordered their No 1 Speciality, Soya Sauce Ramen with a plate of gyoza to go along. Ramen still priced reasonably at $11.50 and gyoza at $6.00.  Within minutes, we were served with the piping hot ramen. The taste was still so good, since the first time I stepped into the restaurant 2 years ago. When my mum came over to visit us, she would always want to have lunch here as she loves the nicely textured noodles in their flavoursome broth.

The boss was in a good mood, chatting with regulars. As I was armed with my SLR, I decided to take a couple of pictures of the food to feature in my blog. Here is the tasty ramen I had this afternoon. The noodles was well cooked, springy in its texture and resting in its tasty broth. The tender pieces of pork belly slices, soya sauce egg, bok choy, seaweed and fishcakes just went hand in hand with the noodles in the broth. I think the key to their success is due to the chef’s efforts taken to achieve such a tasty broth for the ramen. Somehow, I miss those times that I had ramen along the streets in Osaka. Amazing what memories food could bring you.

And, not forgetting our entree, the gyoza. It was well done, not overly cooked. Love dipping it into the vinegar and chilli oil sauce, as it brings out the taste of the gyoza and the meat and vegetable filling.  I am truly satisfied.

Just in case you need directions to get there, here is it.


Ryo’s Ramen

125 Falcon Street, Crows Nest. NSW

Open Mon To Sun (Wed Closed)


Recipe: Prawns with Caramelised Onions (15 mins cooking + preparation)

During the holiday season, I had to think of new ways to dish up my food. It has to be quick, easy and delicious as it was already 1 pm when I woke up from my slumber. I reckon the choice of ingredients are important too. We love having prawns on the dinner table. We got fresh King Prawns from a great seafood shop over at Cabramatta recently. It was fresh yet reasonably priced. The prawns that we got in the city was more expensive by at least $5/kg. Unbelievable.

So, I am just going to share with you the recipe what I had that lunch, that was extremely delicious and quick to prepare. Here it goes.



500 grams of King Prawns (You could also remove shell and devein it, and just leaving tails intact)

Half a Spanish Onion

1 teaspoon of pepper

2 bird eye chilli (deseeded)

2 slices of ginger

1 teaspoon of white sugar

1.5 tablespoon of oyster sauce

1 teaspoon of dark soya sauce

1 teaspoon of shaoxing wine

1.5 tablespoon of vegetable oil

5 pieces of iceberg lettuce  (for plating purpose)


1. Heat wok and add oil once wok is hot

2. Place onions in wok, heat lowered  and continue to fry them till they get caramelised

3. Add chilli, ginger & chilli in the wok and gently fry

4. Add prawns into wok and fry it

5. Add  the oyster sauce, pepper,  shaoxing wine, dark soya sauce and sugar to the prawns

6. Cook till prawns turn red in colour

7.Remove prawns and place into the lettuce plate

This recipe is quick and very nice to have around your dinner table. Do ensure that the prawns are fresh and serve while hot. I will leave you with a picture that I had taken after cooking this dish. Cheers. Hope you will like it.