Bakehouse Chicken & Bacon Pie

Bakehouse Chicken & Bacon Pie

I am totally aware that ready made food is packed with sodium and preservatives, and it is best to cut down the intake if possible. However, I can be easily tempted to secretly stock-up on a few packets in my freezer especially when there are new items on the shelve.

Ya, check out this Bakehouse Chicken & Bacon Pie from Green Isle. They look absolutely tempting from the packaging itself. In this post, let's review how the pies tasted. 

Green Isle

There are 2 pies in a box. The unbaked frozen pies are flat and pale in look. The pie rose and doubled the size after baking in the oven for 30-35 minutes at 175c.

Overall, the pies tasted pretty good especially the puff. I like the baked fluffy crust and not overly buttery in taste. The cream sauce chicken and bacon filling is slightly creamier than I expected but can be overcome with some chili sauce. Unlike what is shown on the packaging photo, the pie is packed with chunky chicken and bacon pieces. It is not the case in reality. 70% of the filling is cream sauce and chicken and bacon pieces just submerge underneath. To me, it is more like having chicken and bacon cream soup. So guys, images can be deceiving.

Chicken & Bacon Pie

A pie is not entirely filling, so I have other side dishes i.e. pan fried potatoes and sweet corn to pair with the dish.

Not a bad try and I do recommend it to those who love pies as the pastry puff scores.

Bakehouse Chicken & Bacon Pie

Stir-Fry Tomato Egg

This stir-fry tomato egg dish has indeed brought back great memories to me.

I was assigned to a China project years back and had to travel to China frequently. Being stationed in a small town (about 1 hour away from Shanghai), dinner options are very limited. Lunch was not a problem as there was cafeteria in the factory. Occasionally I did have invitations from local colleague for dinners, but it was not an everyday. My stays could stretch to weeks long and I needed 'to settle' my own dinners most of the time.

The most memorable dining experience at the hotel restaurant was with this dish. I did not order the dish but someone else did, a complete stranger who seated at the next table. Since we were the only 2 diners in the restaurant, we decided to dine together. We had our orders taken before we even decided to share the same table. I ended shifted to his table and we shared each others dishes. I love the stir-fry tomato egg dish he ordered. I was informed that it is a common dish in China. Knowing that I like the dish so much, he generously shared his recipe with me.

Well, I will make the dish when I miss my stay in the little quite town in China. Here is the recipe.

4 beaten eggs
2 large tomato (wedged)
3 tbsp tomato sauce (Heinz tomato sauce)
2 tbsp sugar
50ml water
cooking oil
corn starch solution
salt and pepper to taste
chopped scallion (garnish)


1. Season the egg mixture with some salt and pepper.
2. Heat up generous amount of cooking oil in the pan and pour in the egg mixture. Dish out the omelet for later use.
3. In the same pan, add in the cut tomato and stir-fry for a couple of minutes till the tomato turn soft.
4. Add in the sugar, tomato sauce, water, corn starch solution and simmer for about 1 minute.
5. Add in the omelet. Stir well till the omelet is well coated with the tomato sauce.
6. Garnish the dish with chopped scallion and serve.

Another great dish to enjoy with either rice or noodles. It is indeed a simple dish to prepare with easy to obtain ingredients.

I had the fresh tomato pieces dissolved (integrated) 90% into the sauce for greater sourness and tomato taste. If you prefer the crunchy texture of the fresh tomato, do reduce the cooking time for the tomato. Just a quick stir follow by adding the sauces and omelet.

Hard-Boiled Eggs with Spicy Soy Sauce Dressing

I struggled to find a suitable name for my new recipe, a hard boiled egg dish. It is inspired by a dish I tried in a Thai buffet restaurant. I later found out that the egg dish is known as son-in-law egg in Thai, which is fried hard-boiled egg with tamarind sauce and topped with fried onion and dried red chili.

I had not figure out the tamarind taste when I sampled the dish. Perhaps the yellow curry sauce which I drizzle on my rice had over powered the tamarind sauce. With no trace of sour taste, I confidently assured myself that the sauce is non other then soy sauce, judging from the deep colour of the sauce.

With no doubt at all, I had the dish 'replicated' with a twist where I had added the sauteed ginger strips for extra aroma and spiciness. The beautiful mistake has indeed turned out to be a great success. I like the dish so much and I am sharing the recipe here.  

4 hard-boiled egg
2 stalks of dried chili
1 medium size onion (thinly sliced)
5-10g of ginger (julienne)
1 tbsp of soy sauce
1 tbsp of water
sugar and pepper to taste
some cooking oil


1. Heat up the cooking oil in the pan and stir fry the ginger strips, dried chili and onion till fragrant
2. Add in the soy sauce, sugar, pepper and water.
3. Cook under medium heat for a few minute till the sauce thicken
4. Halved the hard boiled egg and drizzle the sauce on the eggs

The dish is best to enjoy with fragrant plain rice. The sauce instantly elevated the creamy egg yolk to a higher level. Worth to mention here that the well cooked spices added extra body to the overall dish. It is indeed a comfort food which I will definitely make again.

If you prefer a spicer version, you can add in more ginger and dried red chili too. You may skip de-seeding the dried red chili if you like extra spiciness.

I choose not to deep fry the hard-boiled eggs to avoid excess intake of oil. I also dislike the rubbery layer formed at the outer layer of the hard-boiled eggs after being deep fried. 

Japanese Curry Katsu Don aka Japanese Curry Chicken Rice

Japanese Curry Chicken Rice

It was my idea to 'trade-off' the Japanese curry katsu don for the legendary Nandos Peri-peri Chicken during our recent trip to the UK. Totally no regret for the decision as Nandos in UK is satisfaction guarantee.

In order to show my upmost gratitude to the one who has sacrificed his beloved Japanese curry katsu don for the peri-peri meal, I then made this home-made Japanese curry chicken especially for him. It is not a complex dish to make but it took me 2 attempts to reach the right flavour and ideal consistency. Sharing in this post is the recipe for the dish, the 'certified version' by the Japanese curry katsu connoisseur.

350g chicken breast (cut into cubes)
2 carrots (cut into cubes)
1 large onion (sliced)
2 cubes of Japanese curry cube
1 tbsp ketchup
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
400ml water
cooking oil
pepper and salt to taste

1. Heat up some cooking oil in a pot or shallow pan.
2. Add in onion slices and carrot cubes and stir fry for 5min.
3. Add in the chicken pieces and water and simmer for 2-3 min.
4. Add in the curry cubes and cover the lid and bring to boil under medium high heat for 10min
5. Add in ketchup, oyster, soy sauce, sugar, salt and pepper. Cover the lid and boil for another 5-10min until the gravy is lightly thicken.
6. Ladder the curry to a plate of fragrant white rice.

For more starchy consistency to the curry gravy to be starchy, you may add in the corn starch solution to thicken the gravy. (1:1 tbsp corn flour and water).

The premium curry katsu don - with halve hard-boiled egg and a chicken cutlet. Delish!!

Japanese Curry Katsu Don

Stir-Fry Spicy Rotini Pasta

It has been a great challenge to prepare a pasta dish for Chef Phoebe. Chef is very picky when it comes to pasta dish. Ready made pasta sauces are definitely a big NO-NO for the chef: White sauce is way too creamy while tomato base sauce is too sour.

I have recently discovered a pasta recipe which require no single drop of the ready made pasta sauce apart of some tomato sauce to further bring out the taste of the fresh tomatoes.

There is slightly more time spent on the prep work, but trust me that it is worth the effort as the pasta tastes amazingly good. The taste profile of the pasta surpassed any bottled pasta sauce.

200g boiled pasta (best with macaroni or rotini pasta)
100g of sausage (sliced)
2 cloves of garlic (minced)
1 onion (diced)
2 tomato (diced)
1/2 yellow capsicum (diced)
1/2 green capsicum (diced)
2 stalks of red chili (finely diced)
2 tbsp of oyster sauce
2 tbsp of tomato sauce
salt and pepper to taste
cooking oil
chili flakes (optional)
fried shallots (optional)


1. Heat the pan with some cooking oil and stir fry the garlic and onion til they turn lightly brown.
2. Add in the sausage and finely diced chili and stir fry for 1 minute.
3. Add in the diced tomato and capsicum, stir well.
4. Add in the tomato sauce, oyster sauce, pepper and salt and bring everything to boil.
5. Add in the pasta and stir well till all the pasta is well coated with the sauce.

Plate out your pasta and garnish it with some fried shallots. You may sprinkle some chili flakes on your pasta for an extra kick, if you prefer the spicier version.

Related Posts Plugin for WordPress, Blogger... bitbond small business loans