Monthly Archives: June 2021

Creamy garlic chicken with Spinach and bacon

A delicious one pot dish that goes well either with bread or rice, this meal is bound impress at the dinner table. Look at how creamy and inviting this plate of chicken is ! Not only is it delicious but nutritious too! That is because I added a pack of Sustenir’s Spinach. These spinach are grown locally so you can ensure its top tier in freshness. Best of all, they are grown with no pesticides. That means it is 100 percent clean, no need for washing. You can just simply eat it on it’s own or added to your preferred dish like this =)


  • 40g garlic (sliced)
  • 100g yellow onion (sliced)
  • 150g bacon (sliced in to half, fry to crisp and set aside)
  • 50g butter
  • 1.2kg chicken (chopped into 8 portions)
  • 1/2 tsp chicken powder
  • 500mlk chicken broth (I used Swanson brand)
  • 30g grated parmesan
  • 100g spinach
  • salt and pepper to taste
  • 300g whipping cream
  • dried parsley for garnishing
  • 1/2 tsp salt (marinate)
  • 15g all purpose flour + 30g water ( mix well , this is for thickening the gravy)


  • Marinate the chicken with 1/2 tsp salt. Make two slits on the chicken leg on both sides, set aside. Note: I wash my chicken and pat dry using slow stream of water. This will prevent water from splashing all over the place and contaminating the rest of your kitchen.
  • In a heated cast iron casserole, drizzle 2 tablespoon of oil, stir fry the garlic and onion until fragrant at medium heat, remove from the heat and set aside.
  • Add in the butter. adjust the heat to medium low, add the chicken parts, pan fry the chicken until both sides are brown
  • Add in the broth, followed by the garlic and onion, add in half of the bacon, while the remaining half should be set aside and crushed to bits. Cover the casserole, and lower down the heat, and let it simmer for about 15 minutes. flip the chicken and let it simmer for another 10-15 minutes. Do note that cast iron casseroles retains more heat and can cook chicken faster
  • Open the lid and turn up the heat to high for about 3-5 minutes. This is to reduce some of the liquid
  • Add in the spinach, parmesan and whipping cream. Lower the heat to medium. Stirring the gravy every now and then. Cook until all the spinach are wilted. Add in the flour mixture to thicken. Add 1/2 tsp chicken powder, salt and pepper to taste. Do note that I didn’t have to add more salt as my chicken broth is already seasoned.
  • Turn off the heat, sprinkle remaining bacon and some dried parsley. Serve hot. Enjoy!

Ube Cheese Pandesal

I have been making Pandesal for a couple of years already at home; there is nothing like hot, freshly baked bread to whet one’s appetite and they have quickly become one of my family’s favourite bread. Today I will be sharing with you a different flavour of Pandesal which is ube (purple yam) flavoured with cheese filling. This bread is very popular in the Philippines and a must try if ever you travel there. My plain Pandesal recipes were well received by many, and I have received a couple of private messages from people telling me that they loved it. I think this is the most rewarding part of blogging, too see people appreciating my posts and making their day at least just a bit better! I always do 2-3 times of testing on my bakes, sometimes even more than that number, before I share it to get it just right. =). If you are interested in just making plain Pandesal, here is the recipe.


  • 530g high protein bread flour
  • 85g sugar
  • 9g salt
  • 10g instant yeast
  • 45g butter (cut into small cube)
  • 125g egg (2 Large egg)
  • 160g milk
  • 33g ube or purple yam paste ( I used the Redman brand)
  • 50g ube jam spread (I purchased mine from Lucky Plaza in Singapore)
  • 40g fine bread crumbs


  • 1 1/2 block of cheddar cheese about (375g) cut into 15 pieces


1. I prefer to use instant yeast as it can be mixed instantly with the flour without the need to dissolve it in liquid and sugar. 

2. The temperature of the ingredients you use affects the rising time of your dough, so if you are not rushing , it is best to use milk, butter and eggs from your chiller. Otherwise you need to warm the milk and let the eggs and butter warm naturally to room temperature

3. You need to knead the dough until gluten develops. You can check by using the window pane test ( see picture below). A fully developed gluten would make your dough stretchy and extensible therefore it can trap more air making your bread softer


  • Toast the bread crumbs with low heat on a pan. No need to add oil. Stir until all the crumbs are golden brown and evenly toasted. Set aside. Toasting it allows your bread to get golden in colour without baking it long therefore preserving the moisture of your bread. Blend it into fine powder.
  • Preheat the oven to 180 degree celsius
  • Put all the ingredients into the mixer at low speed except the butter, salt and bread crumbs. Mix for about 2 minutes until all the ingredients come together.
  • Add in the butter cube by cube, increase to medium speed and knead for 2 minutes.
  • Add in the salt and continue kneading for 8-10 minutes, depending on your machine. Note that you should check the dough every few minutes for the window pane test as over kneading will also cause the gluten to collapse. The dough would be somewhat sticky and stretchy so it would need a little bit of effort to pull it out from your mixing bowl. If it is way too sticky, add 1 tbs of flour slowly at a time. Note that humidity of your surrounding will affect the dough hydration. 
  • Roll the dough into a ball and place it into an oiled bowl, set aside for about 45 minutes or until the dough rises and doubles in size. Note that mine rises to double its size in an hour and half because of the cold ingredients that I used. 45 minutes is just a guide line. 
  • Punch out the air in the dough, roll the dough into a log (refer to picture) and use a dough cutter to slice. I sliced 15 pieces as I prefer bigger Pandesal portions. Each bun weighs about 65g. Roll it out and place a slice of cheddar cheese in the middle and seal up the seam. Coat each slice with the toasted breadcrumbs. Note : It is better to do the coating after shaping everything.
  • Place each slice on the tray with baking paper with enough space for the dough to double in size. Do the the same for the rest of the slices. Cover and let it rise until doubled. Mine took about 45 minutes.
  • Bake for 13 minutes. Turn the tray at 7 minutes. 
  • Serve warm

Note that you can warm the bread the next day in a preheated oven for 2-3 minutes at 180 degree celsius. I usually do it in my air fryer instead. Preheating it at 200 degree celsius for 3 minutes, then warming up the bread at 180 degree celsius for 2 minute