Friday, November 20, 2009

Simple nan gyi thoke

Hi, nice to see all of you again :) I'm back!!!! Nope, i was not on holiday. I was just too lazy to write up a new post and decided to take a short break from blogging. That's it ;)) Let's us get back to my kitchen now. Come on in my Moulmein Kitchen :D

Today i'm making one of my father's favourites as well as my favourite 'Nan gyi thoke'. The word nan gyi refers to the type of noodle, and the word thoke means salad. My mother used 'laksa bee hoon' as i guess this type of noodle is similar to nan gyi . In Singapore, you can buy this noodle either from the wet market or the NTUC. For this recipe, i used very few ingredients. No fancy long list of ingredients. Whatever i have in my kitchen, i make full use of those. I used the leftover chicken curry as the main ingredient for nan gyi thoke.

~Chicken curry recipe~

Cooking Time : 35 - 40mins

300g chicken breasts, cut into bitesize pieces
2 red onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon cumin seeds (1/4 teaspoon cumin powder)

1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon ground masala
4 tablespoons cooking oil
seasons to taste

  1. Marinate chicken pieces in turmeric powder, salt and Ajinomoto (you can use sugar if you like) for 15 minutes.
  2. Heat oil in a cooking pan. Add the cumin seeds, onions, garlic, chilli powder and fry until fragrant.
  3. Add the chicken pieces, give it a quick stir and cook for about 2 minutes.
  4. Add 1 1/2 cup of water and cook for about 20 minutes on medium heat.
  5. Add the ground masala and seasons to taste.
  6. Reduce the heat and simmer for another 8-10 minutes, until the chicken is cooked.

~Nan gyi thoke recipe~

Preparation Time : 3-5 mins
Serves : 2-3

1 packet laksa bee hoon
6 tablespoons chicken curry including the oil and curry paste from it.
2 tablespoons toasted chick peas powder
1/2 tablespoon fish sauce (adjust to suit your salty level)
1 teaspoon Ajinomoto
2 tablespoons lemon juice (adjust to suit your sour level)

Throw everything into a big bowl and mix well.
Sprinkle chilli flakes to spice up your salad.


Friday, November 06, 2009

Honey Chicken & Mango salad

I found one green mango and chicken breasts in the fridge and decided to make the combination of chicken and mango salad. It was so easy and really good, but just look at these chunky mango slices, hmmmm.....should have cut it into bite-sized pieces :) This combination of chicken and mango salad is refreshing and delicious. Try out my brand new recipe :)

Serves : 2
Marinating time : 4 hrs
Preparation time : 20 mins

2 boneless chicken breasts
2 tablespoons honey
1 green mango, peeled and sliced
2 tablespoons peanuts, coarsely pounded
2 cloves of garlic, grated
ground white pepper
fish sauce


  1. Trim any excess fat from the chicken breasts.
  2. Marinate the chicken with honey and salt.
  3. Place the chicken in a zip-lock food storage bag. Squish a bit and then refrigerate for 4 hours to get the flavouring and moistening benefits that come from marinating.
  4. Heat up oil in the pan.
  5. Place the chicken on the pan and cook for about 7 minutes on each side.
  6. Sprinkle the grated garlic and ground pepper over the chicken while cooking. Try not to over cook the chicken as cooking too long will make it dry and tough.
  7. Cut the chicken and mango into bite-sized pieces.
  8. Add the chicken, mango, coarsely pounded peanuts into a mixing bowl, and season with fish sauce and toss well together.


  © Free Blogger Templates Blogger Theme by 2008

Back to TOP