Quick Chef Dad

Quick Chef Dad Quick and easy home cooking.

Our sourdough bread: we do not add eggs, milk, butter, animal sourced dairy (except bread which contains cheese), additives, sugar, colouring and flavourings.

10/10/2026

πŸ“¦ Unboxing the TJean U-Baker Oven!

A new addition to my kitchen! I've got my hands on the TJean U-Baker oven, and in this video, I'll take you through the unboxing and a first look at what's inside.

Looking forward to putting this oven to work and seeing how it performs with my everyday cooking and baking.

πŸ›’ TJean U-Baker 10.10 Promotion!

If you're considering getting one, check out the 10.10 promotion on Shopee.
πŸ‘‰ https://bit.ly/quickchefdadTjean22LUBakerS1shopeelinkSG

πŸ”— You can also find the Shopee link in my Linktree bio!

I'll be sharing more as I start testing the oven with different recipes.

06/10/2026

How to Butterfly a Whole Chicken πŸ”ͺπŸ”

A simple way to prep a whole chicken before roasting, grilling or marinating.

πŸ”ͺ How I do it
1. Remove the chicken head and neck.
2. Turn the chicken breast-side down.
3. Use kitchen shears to cut along both sides of the backbone and remove it.
4. Open the chicken out.
5. Cut halfway up the breastbone from the inside.
6. Turn it over and flatten the chicken.

That’s it. Your chicken is butterflied and ready for seasoning.

I also keep the neck and backbone for making stock.

Do you butterfly your chicken before roasting?

θ’œι¦™ιŸ­θœη‚’θ€ιΌ η²‰ Mee Tai Mak Stir Fry 🍜Chewy mee tai mak with mushrooms, vegetables, crunchy bean sprouts and fragrant garlic ch...
05/10/2026

θ’œι¦™ιŸ­θœη‚’θ€ιΌ η²‰ Mee Tai Mak Stir Fry 🍜

Chewy mee tai mak with mushrooms, vegetables, crunchy bean sprouts and fragrant garlic chives. A simple Singapore-style stir fry for an easy family meal.

🍜 What goes in
820g fresh mee tai mak
Garlic and onion
Mushrooms, carrot and capsicum
Chinese garlic chives 韭菜
Bean sprouts

πŸ₯£ Stir Fry Sauce
Oyster sauce
Light and dark soy sauce
Sugar
Water

πŸ”ͺ Method
1. Separate the mee tai mak and drain well.
2. Stir-fry onion and garlic.
3. Cook mushrooms until their water evaporates.
4. Add carrot and capsicum.
5. Add mee tai mak and toss over high heat.
6. Pour the sauce around the wok and toss until glossy.
7. Add bean sprouts and garlic chives for the final 20 to 30 seconds.
Keep the noodles dry and the wok hot. No cornflour needed. The sauce reduces and clings naturally.

Full recipe πŸ‘‰ quickchefdad.com/recipes/mee-tai-mak-stir-fry/

Do you call this mee tai mak or mee tai bak at home?

29/09/2026

ι±Όι¦™θŒ„ε­ Eggplant with Minced Pork

Serves 2 to 3 with rice

πŸ† Main
350g eggplant, about 2 medium, cut into strips
90g minced pork
1 pack Lee K*m Kee Funcook Spicy Garlic Eggplant sauce

πŸ›’οΈ For frying
Neutral oil, for deep-frying
1 tbsp cooking oil, for the pork

🌿 Aromatics, optional
2 cloves garlic, minced
1 tsp ginger, minced
1 stalk spring onion, whites and greens separated

πŸ”ͺ Method
Cut the eggplant into even strips, 2cm thick and 7cm long.
Pat completely dry. Wet eggplant spits and cools the oil.
Oil to 180C. One piece should sizzle hard and rise in two seconds.
Fry in two batches, 2 to 3 minutes each. Drain on a rack, never paper.
Pour off the oil, keeping 1 tbsp. Garlic, ginger and spring onion whites, 30 seconds.
Pork in. Let it sit 20 seconds before breaking it up, then fry until browned.
Sauce pack and eggplant in. Fold 1 to 2 minutes until glossy.
Spring onion greens on top. Serve with hot rice.

Do not add soy or salt at the end. The sauce pack is already seasoned for this exact quantity.

Full recipe with the air fryer alternative and how to pick the right eggplant
πŸ‘‰ quickchefdad.com

Cooked with Lee K*m Kee Singapore

Do you fry your eggplant, or go straight into the wok?

Winged Beans Stir Fry with Dried Shrimp and Egg四角豆炒虾米蛋 The vegetable most people walk past at the market. πŸ«›Thin sliced w...
25/09/2026

Winged Beans Stir Fry with Dried Shrimp and Egg
四角豆炒虾米蛋
The vegetable most people walk past at the market. πŸ«›

Thin sliced winged beans tossed with dried shrimp and soft egg. Savoury, lightly sweet, and the beans stay bright green with a bit of crunch. Six minutes in the wok.

Serves 3 to 4 as a side

πŸ«› Main
300g winged beans, trimmed and sliced thin on a slight diagonal
2 to 3 eggs
1 tbsp dried shrimp, soaked 10 minutes and drained

πŸ§„ Aromatics
3 cloves garlic, finely minced

πŸ§‚ Seasoning
0.5 tsp salt
1 tsp sugar
A few dashes white pepper
1 tsp light soy sauce
0.5 tsp chicken seasoning powder, optional
2 to 3 tbsp water or stock

πŸ”ͺ Method

Slice the beans 4 to 5mm thick. Thin and even means quick and even.
Wok on high until lightly smoking. Oil in.
Dried shrimp in for 30 seconds until fragrant.
Garlic in. Quick toss, no browning.
Beans in. Toss over high heat 1 to 2 minutes.
Salt, sugar, pepper and light soy. Toss to coat.
Water in. Cover and steam 30 seconds.
Push everything aside. Eggs into the cleared space. Let them set, then fold through.
Serve immediately.

High heat, short cook. Winged beans lose their crunch and colour fast.

Full recipe with the prep notes and timings
πŸ‘‰ https://quickchefdad.com/recipes/winged-beans-stir-fry-with-dried-shrimp-and-egg/

Do you buy winged beans, or walk past them every time?

24/09/2026

A surprise FunCook Family Dinner Kit just landed from Lee K*m Kee Singapore, and I cannot wait to test out the receipes and sauces for dinner tonight.

*mKeeSG

22/09/2026

All-Purpose Chinese Stir Fry Sauce
δΈ‡θƒ½δΈ­εΌη‚’θœι…±
One bottle. Four dinners. No more pulling out five sauces. πŸ₯£

Dinner stops being a question of which bottles you need and becomes a question of what meat and vegetables you have.

Makes about 450ml

πŸ₯£ Sauce
60ml oyster sauce, 4 tbsp
45ml light soy sauce, 3 tbsp
15ml dark soy sauce, 1 tbsp
20g sugar
5ml sesame oil, 1 tsp
300ml water or unsalted chicken stock
1 tsp ground white pepper

πŸ₯’ Method

Add the oyster sauce, light soy, dark soy, sugar and white pepper to a bowl.
Pour in the water and stir until the sugar dissolves.
Add the sesame oil and mix again.
Bottle it and refrigerate. Shake before each use.

Full guide with the sauce amounts by weight, the slurry chart per dish and the fixes when it goes wrong πŸ‘‰ https://quickchefdad.com/blog/all-purpose-chinese-stir-fry-sauce/

What is your go-to weeknight stir fry?

19/09/2026

Fresh pandan juice elevates your Nanyang desserts. Make your own base for kueh and chiffon cakes.

Ingredients:

15 fresh mature pandan leaves
100ml water

Instructions:
Rinse leaves under running water and clean the folded bases.
Cut off dry tips and white bases.
Chop leaves into 2 to 3cm pieces for better blending.
Blend leaves with 100ml water on high for 60 to 90 seconds.
Scrape down the blender sides and blend until smooth.
Rest the mixture for 10 to 15 minutes.
Strain the pulp through a muslin cloth over a bowl.
Squeeze hard to extract 80 to 90ml of liquid.
Add the juice to your recipe immediately or freeze in 15ml cubes.

15/09/2026

Pasta with Cherry Tomatoes and Basil
Five ingredients. The whole dish lives on one technique. πŸ…

Cherry tomatoes burst in garlic oil until they collapse into a rough sauce. The pasta finishes in the pan with its own starchy water, then Parmesan goes in off the heat. Glossy, orange-pink, clinging to every strand with nothing pooling underneath.

Serves 2 to 3

🍝 Pasta
280g dried pasta
10g salt per litre of water

πŸ… Sauce
550g cherry tomatoes, halved
5 cloves garlic, chopped
80ml olive oil
0.5 tsp salt
Black pepper

πŸ§€ Finishing
70g Parmesan, finely grated
150ml pasta water
A large handful of basil

πŸ”ͺ Method

Salt the pasta water properly. This is your only chance to season the pasta itself.
Cook the garlic gently in olive oil until pale gold. Low heat.
Tomatoes in cut side down. Press them as they soften until they collapse.
Pasta on, pulled 2 minutes under the packet time.
Drained pasta into the tomato pan with a splash of pasta water. Toss.
Pan off the heat. Parmesan in. Toss hard until glossy.
Tear in the basil. Serve immediately.

Timings, pan size and why the Parmesan cannot go in over heat are on the blog πŸ‘‰ quickchefdad.com

Do you reserve your pasta water, or pour it all away?

12/09/2026

Sweet and sour fish with no cane sugar and no ketchup.

The sweetness comes from St. Dalfour Heritage Peach Fruit Spread. Real fruit, no cane sugar, 100% from fruit. Crispy skin sea bass under a glossy peach sweet-sour sauce.

🐟 Sea bass fillet, skin on, cornstarch, salt, white pepper

🍯 St. Dalfour Heritage Peach Fruit Spread, rice vinegar, light soy sauce, tomato paste, water, cornstarch slurry

πŸ₯’ Garlic, ginger, red chilli, onion, red and green capsicum, pineapple, tomato

Method
Dust the flesh only, fry skin down and flip once, stir fry the aromatics and vegetables, pour in the peach sauce, thicken to glossy and plate the fish skin up.

Who would have guessed. Sweet and sour sauce from a breakfast jar of fruit spread.

Full recipe at quickchefdad.com


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