Tangerine Chicken

One great thing about living in Singapore is you get to go around some great Asian destinations in just few hours by flight. One of the interesting countries I’ve visited is Vietnam. I went there around 2 years ago – to Hanoi and a small town in the hills called Sapa Valley. We didn’t stay at Hanoi since we planned to visit the Halong Bay, but we did have a few hours to go around the city. We visited the street markets and had coffee at some old French cafe there. It was interesting to note the number of two wheeler riders there… the street seemed full of them and it was the first place I had seen more two wheelers than cars 🙂

Halong Bay was one of the most spectacular creations of nature I’ve seen – the bay has a dense cluster of around 1,600 islands which rise from the ocean and is filled with thick vegetation. Sapa Valley on the other hand was a unique experience with hiking in the midst of rice fields, beautiful waterfalls and view points 🙂

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Coming to the best part – Vietnamese cuisine, the common ingredients being different types of sauces, rice, fruits and vegetables. So here’s the first Vietnamese recipe I tried in my kitchen – Tangerine Chicken. I had fresh oranges and some chicken in stock and this felt like a new set of offbeat flavors to indulge in. In the end not only the flavors but even the look of the dish turned out to be extremely inviting!


Preparation Time: 25 minutes

Cooking Time: 25 minutes


Cooking oil – 2 to 3 tablespoons

Chicken – 600 g (with bone), cut into small pieces

Orange/Tangerine – juice of 1 large orange

White Onion – 1 large, chopped

Chicken stock – 3/4 to 1 cup

Black pepper – 1/2 tablespoon

Salt – to taste


For the sauce:

Honey – 2 tablespoons

Dark Soy Sauce – 2 teaspoons

Chili sauce – 2 teaspoons

Tomato sauce – Around 4 to 5 tablespoons


Mix all the ingredients of the sauce in a bowl to make the sauce mixture and keep aside.


Step 1: Heat oil in a wok or large pan. Saute the chicken along with the pepper until the chicken is slightly browned.


Step 2: Add the onions and cook for another 1 to 2 minutes. Follow by adding the sauce mixture, orange juice and chicken stock. Since the mixture now has a lot of water, you’ll need to cook it for another 10 to 15 minutes until you have the desired consistency. Add salt to taste as required.

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Step 3: Transfer to a serving dish and serve hot with rice or noodles.


A few tips:

  • You can add around 3 tablespoons of fish sauce to the sauce mixture.
  • Add boiled or sauteed vegetables as sides to the dish.

Fish in Turkish style (Pilaki)

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Turkey has been one of the most fascinating countries I have visited till date. Starting from the people to the food! Yes, I loved the food and even 10 days at a stretch seemed too less a period!

Hence, after my return, I wanted to try my hand at Turkish food. I tried out some of the mezze appetizers and it turned out to be quite good! We’ll come to that later.

I’m sure fish is a favorite to many of you and Pomfret…. yummm! ‘Pilaki’ in Turkish refers to a dish cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar and olive oil. Fish Pilaki is quite a popular dish there and I chose Pomfret for this one. I’ve tweaked the recipe a little bit to suit my style.

As for the taste of this dish, this is definitely yummmmm! So just go for it!


Serves: 2 – 3

Preparation Time: 10-12 minutes

Cooking Time: 30-35 minutes


Olive Oil – 3 tablespoons

Pomfret – 2, big sized. You can use smaller ones as well depending on the size of your oven dish. 

Potato – 1 big or 1-2 medium, diced

Carrot – 1 big, chopped

Red or Yellow pepper – 1, cut into small square like pieces

Onion – 2, chopped

Tomato – 2 large, chopped / Tomato juice

Garlic cloves – 3 to 4 cloves finely chopped

Green Chilli – 2, seeded and chopped

Lemon – 1 to 2, juiced

Bay leaves – 2-3

Sugar – 1 teaspoon

Ground black pepper

Parsley/Coriander leaves – to garnish

Salt – to taste


Step 1: Cut the fish on the top and bottom carefully without cutting the backbone.


Step 2: Heat oil in a pan. Put the onions, garlic and chilli and cook until soft. Meanwhile, pre-heat the oven to 170C/ 3250 F for 5-7 minutes.


Step 3: Add the carrots and potatoes and cook for another 3-4 minutes. Stir in the tomatoes, sugar and bay leaves.


Step 4: Add around 2 cups of water and bring to boil. Lower the heat and cover the pan, let cook for 5-10 minutes, until the vegetables are soft. Make sure you don’t cook for too long, else the vegetables may become mushy. Add salt and pepper according to taste.


Step 5: Place the vegetables at the bottom of an oven proof dish and place the fish on the top. Cover the fish with rest of the vegetables over them. Pour in the lemon juice on top making sure it covers the fish properly. Put a few parsley/coriander leaves on top.


Step 6: Place the dish in the oven for around 20 minutes or until the fish is cooked. Remove from the oven and allow it to cool. Garnish with parsley/coriander and serve hot with bread or rice.


Tips to adapt:

  • You can use other fish like Mackerel, Shellfish, mussels etc as per your taste, instead of Pomfret.
  • If you don’t have olive oil, you can use vegetable oil as well.
  • For a vegetarian option of this dish, replace fish with beans.

Spicy Sausage with Potatoes

Back in college, when I didn’t know how to cook gourmet dishes, I came out with this dish which was a blessing for my taste buds! I made this at times for dinner during exams and also sometimes on Sunday mornings. Yes that’s the specialty of this dish. You can have it for breakfast, lunch or dinner.

It’s basically a simple mish mash of some basic ingredients which I find tasty without much processing. Even now I like preparing this dish from time to time for my family and they simply love it!

Go ahead and try it! If you feel adventurous mix up your favourite ingredients and let me know about your version 🙂


Serves: 4

Preparation Time: 10 minutes

Cooking Time: Around 15 minutes


Cooking Oil – ½ to 1 tablespoon

Sausage (Chicken, beef, pork as per preference) – 2 packets, cut into small cylindrical pieces

Potatoes – 3 big potatoes, boiled and skin peeled, cut into small cubes

Garlic cloves – 1 to 2 cloves finely chopped

Onion – 1, sliced

Tomato – 1 ½, chopped

Button Mushroom – 1 small packet, sliced

Green Chilli – 3 to 4, chopped (You can use less if you don’t like it too spicy)

Ground black pepper

Salt – to taste


Step 1: Heat oil in a pan and fry the onions till they are lightly browned.


Step 2: Add the tomatoes and garlic and fry for another 4-5 minutes. Add the mushrooms and green chillies and cook for few more minutes until the mushrooms are soft.


Step 3: Add the sausages and cook for another 2 minutes.


Step 4: Lastly, add the boiled cubed potatoes. Stir for 1-2 minutes. Sprinkle the ground pepper and toss well. Serve hot.


This dish can be served as a standalone dish or with bread of choice.


Tips to adapt:

  • Boil the potatoes the previous night to reduce your time of cooking.
  • Add in chicken or meat stock to make the dish juicier.
  • For a vegetarian option of this dish, replace sausage with mock meat or vegetables like broccoli.