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.

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. 🫛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. 🫛

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

🫛 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

🧄 Aromatics
3 cloves garlic, finely minced

🧂 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

🔪 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
👉 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
万能中式炒菜酱
One bottle. Four dinners. No more pulling out five sauces. 🥣

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

Makes about 450ml

🥣 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

🥢 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 👉 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. 🍅

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

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

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

🔪 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 👉 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

🥢 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


10/09/2026

Three sauces, one pot, and rice is the only side you need. 🍗

三杯鸡 Three Cup Chicken

One of Taiwan's most recognisable home dishes, named for the three sauces that define it. Sesame oil, light soy sauce and rice wine go in at a measured ratio, then reduce into a glossy, intensely savoury coating. Boneless thigh gives you the flavour of the original with a cleaner eat.

One thing worth mentioning. The last time I filmed this dish, the chicken cost me $11. Same cut, same weight, $16 today.

🍗 What goes in
Boneless chicken thighs, skin on, cut into bite-sized pieces
Sesame oil, light soy sauce, white rice wine
Rock sugar
Whole garlic cloves, old ginger, dried chilli
Thai basil

🔪 How to make

1. Cut the thighs into bite-sized pieces, keeping the skin on where possible. Pat dry with kitchen paper, since surface moisture prevents browning.
2. Heat the sesame oil in a wok or claypot over medium-low heat. Add the ginger, garlic and dried chilli and fry gently 2 to 3 minutes until fragrant and lightly golden. Keep the heat low, as sesame oil burns faster than neutral oil and turns bitter.
3. Raise the heat to medium-high. Add the chicken skin side down and leave undisturbed 2 to 3 minutes to develop colour. Toss and fry another 2 to 3 minutes until the edges turn golden.
4. Pour in the light soy sauce and rice wine, then add the rock sugar. Toss to coat, scraping up the caramelised bits from the base.
5. Lower to medium-low and leave the pan uncovered. Let the sauce bubble steadily 12 to 15 minutes, stirring occasionally, until it reduces into a glossy coating that clings to the chicken. Do not cover, since the sauce needs to evaporate rather than braise.
6. Taste before serving. The sauce runs intense and savoury and no extra salt should be needed.
7. Turn off the heat and fold through the Thai basil. Residual heat wilts the leaves in under a minute.
8. Serve immediately with hot steamed jasmine rice.

Two things people get wrong. The sesame oil is deliberately lower than the soy and wine, since equal parts overwhelms the dish. And Thai basil is the only basil that works here. Sweet basil is a different flavour entirely and the dish loses its signature.

Full recipe with exact quantities, the rock sugar reasoning and the no-alcohol swap 👉 https://quickchefdad.com
https://quickchefdad.com/recipes/three-cup-chicken/

Do you make yours with bone-in or boneless?

05/09/2026

Laksa you eat with chopsticks, not a spoon. 🍜

叻沙炒粗米粉 Seafood Laksa Goreng

Thick laksa vermicelli fried with Chng Kee's laksa paste and finished in coconut milk. The noodles never touch boiling water. They soften in the sauce, which is how the flavour gets inside the strand instead of sitting on the outside.

Clam and mussel meat go in early with the greens so they release into the sauce. The prawns come back at the very end so they stay plump. The finished plate should be deep orange and creamy, with the sauce clinging and nothing pooling underneath.

🍜 What goes in
Thick laksa vermicelli 粗米粉
Prawns, frozen clam meat, frozen mussel meat
Chng Kee's laksa premix paste
Garlic and sliced onion
Eggs
Coconut milk and water
Chye sim or bak choy, bean sprouts
Sugar, white pepper, fish sauce
Lime wedges, green chilli in soy sauce, fried shallots, laksa leaf

🔪 How to make

Drain the thawed shellfish hard and press it dry. Held water thins the sauce.
Sear the prawns 90 seconds over high heat, then lift them out.
Fry the garlic and onion in the same oil, then add the laksa paste and press it against the wok until the oil separates at the edges.
Push the paste aside, pour the beaten egg into the cleared space and break it into curds. This is the last dry moment.
Drop to medium. Coconut milk in, then water. Simmer gently for 2 minutes, never a rolling boil.
Clam meat, mussel meat and greens in for 30 seconds.
Noodles in and toss 2 to 3 minutes until they absorb the sauce.
Taste, then add the sugar, pepper and fish sauce.
Prawns and bean sprouts back in for the last 30 to 45 seconds.

Three things decide this dish. Fry the paste until the oil breaks out, since jarred paste is under-fried on purpose. Keep the coconut milk at a lazy bubble, because once it splits it does not come back. And stop while the sauce still clings, since thick vermicelli keeps absorbing after it leaves the wok.

Full recipe with exact quantities, the fish sauce fix for frozen shellfish and storage 👉 https://quickchefdad.com

02/09/2026

Whittaker's x capybara PIMOO 🍫
Spend $15. Get a blind box capybara. Three designs, packed blind.

Was at the launch event at FairPrice AMK Hub. Mascot walkabout, sampling trays, yumz.. and a wall of Almond Gold.

🎁 How it works
Buy any $15 of Whittaker's products in a single receipt
Redeem one free blind box while stocks last

🛒 Promotion from now till 31 Oct 2026

Which one did you get? Drop it below.

01/09/2026

🍜 Cold ramen for hot days.

Nando's Garlic PERi-naise turns a plain bowl into something creamy, tangy and full of kick. 🔥 PERi-PERi meets mayo, so you get bold flavour in one pour. No cooking marathon. No marinating.

Here's the build:
🥢 Chilled ramen in a garlic PERi-naise goma dressing�🍳 Ham, egg ribbons, cucumber and tomato laid in neat strips�🌿 Spring onion and toasted sesame on top�🥄 Mix it all at the table for the reveal

The sauce pours, not clings. It pools at the base of the bowl, so every strand coats as you toss.
⏱️ Serves 3 to 4 pax. Ready in 20 minutes.

Try Nando's PERi-naise beyond the dip. Cold noodles, dressings, marinades, your call. Grab yours here: 👉�https://bit.ly/3QhqvUJ

📸 Tag your PERi-naise experiments and show us the bowl.Cold ramen for hot days.

Nando's Garlic PERi-naise turns a plain bowl into something creamy, tangy and full of kick. PERi-PERi meets mayo, so you get bold flavour in one pour. No cooking marathon. No marinating.

Here's the build:
- Chilled ramen in a garlic PERi-naise goma dressing
- Ham, egg ribbons, cucumber and tomato laid in neat strips
- Spring onion and toasted sesame on top
- Mix it all at the table for the reveal

The sauce pours, not clings. It pools at the base of the bowl, so every strand coats as you toss.
Serves 3 to 4 pax. Ready in 20 minutes.

Try Nando's PERi-naise beyond the dip. Cold noodles, dressings, marinades, your call.

Grab yours here: https://bit.ly/3QhqvUJ

Tag your PERi-naise experiments and show us the bowl.

Full recipe onquickchefdad.com

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