Dinosaur Nugget and Lego Fruit Salad Bento

By freezing the nugget dough, you can craft chicken nugget as you like such as the shape of dinosaur!!

Ingredients of chicken nugget

  • 1 piece of  chicken breast (170-200g)
  • 1/4 of medium sized round onion
  • 1 egg yolk
  • 2 tablespoons of plain flour
  • a pinch of garlic powder
  • nutmeg, paprika powder
  • a pinch of salt
(I also added some hard tofu this time, but not necessary)


1. Blend all the ingredients until to get smooth.

2. Place the dough over a large sized cling film and cover it with another large sized cling film. Spread it with a rolling pin into 1cm thick. Place it in a flat container and freeze it.

3. Once the dough is frozen, take it out from the freezer and remove the upper layer of cling film. Heat up a frying pan over medium temperature and pour 3 table spoons of vegetable oil. Dust plain flour thoroughly over the dough in both sides and cut into shapes with cookie cutters. By pushing up each piece from the bottom layer of cling film with fingers, you can easily remove it from the cutter. 

4. Place the nugget pieces as carefully and quickly as possible over the frying pan as the dough gets loose very fast. Fry them in both sides until they get crispy and golden brown. 

 5. Take the nugget pieces out and place them over a kitchen towel to remove the extra oil.

Alternatively, you can fry the nugget pieces in oven by using spray oil. Heat up oven over 200C and bake it for 6-8 minutes. This methodology enables the better shaped nugget but slightly dry texture compare to the one fried in a pan.

7. Enjoy decorating the nuggets! 

 Lego Fruit Salad

Cut fruits into cubes as well as thinly slice. Cut the thin layer into dots with a straw.

Kids can join the fun!

And enjoy 

BBC Once "Nigel Slater: Eating Together": Episode 2, Soup

On Monday 8th June at 19:30, I'll appear on this TV programme introducing Japanese Miso Soup.

Photography is sourced from Tigress Productions

Hope you enjoy it!!

Yauatcha: an auspicious Dim Sum 

Since their open in 2004, I've been dinning here regularly. I even come by myself.

My loyalty to Yauatcha is simply consolidated by their promising taste, great service and the stylish and vibrant ambiance. Unlike others, any dish of Yauatcha never smells MSG. 

As the result, they've been taking a star of Michelin for a decade.

Usually I order from Dim Sum such as, Shanghigh Xiaolongbao, Chinese Chive Dumpling, Three Style Mushrooms Chow Fun, Vegetable Congee and Soft Shell Crab with Chilli and Nuts. When I'm alone, I get  Xiaolongbao and Congee then instantly gain a happy and uplifted mind. 

They offer ranges of cocktail. They are very nice but expensive. 
Instead, beer or selection of tea works brilliantly with their tasty menu.
Wouldn't recommend the beautiful sweets that glamorously showcased in front of the entrance. 

Cost: 20-35 pounds for lunch

Duck with Oriental Orange Sauce

I prepared duck for the first time in my life when I invited Mr. Husband (at that time, he was a friend) for my 25th birthday. 
At that time, we were students and I made it at a tiny kitchen in our college. 
He enjoyed it enormously. 
Since then, my duck dish has been evolved to this.
The harmony of orange and soy sauce flavour  is fantastic.

Ingredients for two people+

  • A piece of duck breast
  • Half piece of lemon
  • Two oranges
  • A Tablespoon of Soy Sauce
  • Salt and Black Pepper
  • Pack Choi to side


1. Rub the lemon over the entire surface of duck and season the duck with salt and pepper. Leave it for 30 minutes.

2. Heat up a frying pan at high temperature. Fry the skin side of duck with the lemon piece until the skin becomes brown then turn over to the other side. Remove the grease frequently. Lower the temperature and cover the pan with a lid to cook for 4-5 minutes or less. Avoid overcooking. 

3. Immediately after taking the duck from the pan, wrap it with a sheet of foil. Rest it for 10 minutes. 

4. Squeeze a whole orange. Peel the skin of other piece of orange and cut into 8 pieces. Shred the orange skin into thin.

5. Remove the remained oil in the pan and pour the orange juice and soy sauce. Bring it into boil and add the orange peel. Set aside the orange sauce.

6. In the same pan, lightly saute the pac choi pieces. Add table spoons of water and cover with a lid to cook.

7. Slice the duck and place it in a dish with pac choi then pour the orange sauce over them to serve.

Total cost: 12 pounds for a duck breast, 2 pounds for the rest of ingredients
Total time to prepare: 45 minutes-1 hour