Category Archives: Baking Recipes

Bandit Chicken Legs 土匪雞脾

The main draw of this dish is the intense smell and flavor of cumin. Apparently, the source of the name is that in ancient times, Hunan bandits looted people’s homes, including all of their spices. The bandits used the spices to roast chicken, and so when people can smell the fragrance of this dish, they knew that the bandits are nearby! It is more common for this recipe to be used for wings, but I’ve found that it works equally well on drumsticks.



  • 8 chicken legs
  • 2 tablespoon cumin powder
  • 2 teaspoons 5 spices powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons Hua Tiao Wine
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sesame oil
  • Dash of white pepper




  1. Clean and pat dry chicken legs with paper towel
  2. In a small bowl, mix together all ingredients except chicken.
  3. Combine the sauce with chicken and marinate for an hour. If the chicken legs are not completely covered by the marinade, try to flip them over every now and then.
  4. Bake in the oven for 25 minutes at 400°F (205°C) until the internal temperature of the chicken is 165°F (74°C).


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Posted by on February 8, 2015 in Baking Recipes, Chicken, Chinese


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Creamy Baked Fish Fillet with Broccoli

Here is a recipe I make few times a month as a comfort food.  Dinner doesn’t get much easier than this.  First we boil the broccoli.  Next, we pan fry the fish for the crispy texture.  Then we combine them with a can of creme of mushroom soup.  If you like a thin crispy crust on top, you can add some cheese on top and bake everything  for another 5-10 minutes, otherwise the dish tastes just as good as it is.


  • 1 white fish fillet, cut into 1 1/2 inch pieces
  • 1 medium head of broccoli, cut into bite size
  • 3/4 cup cheddar cheese
  • 2 tablespoon of corn starch
  • 1 can of cream of mushroom
  • 1/4 cup of water
  • 3/4 cup cheddar cheese


  1. Marinate fish pieces with 1 teaspoon of salt for 10 minutes.
  2. Cook the broccoli in boiling water for 2 minutes.  Drain and place the broccoli at the bottom of a baking dish.
  3. Lightly coat the fish pieces with corn starch or panko.
  4. Heat oil in skillet, pan fry fish pieces for 3 minutes on each side until cook through. Place the fish pieces on top of the broccoli in a baking dish.
  5. In a saucepan/skillet, add cream of mushroom and water.  Bring it to boil then simmer over lower heat for 2-3 minutes or until the sauce thickens.
  6. Pour the sauce on the baking dish.  Sprinkle some cheese on top.  Bake at 400 degree for 5-10 minutes until cheese becomes crispy.


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Mashed Potato and Mozzarella Baked Egg Casserole

Using the same mixture from Crispy Potato Bites as the base and with inspiration after reading Zucchini mozzarella baked egg, I created this breakfast dish.  It has a filling of mashed potato and is topped with a baked egg. Bread crumbs provide a slight crunch and the cilantro some color and extra flavor.  It may seem that a baking casserole is too much work for the morning rush, but using pre-cooked ingredients or making it the night before (except the baking part), you’ll only need 12 minutes in the oven for this quick and nutritious breakfast.


Ingredients: (makes 2 casseroles)

  • 1 potato
  • 3 tablespoons + 1 teaspoon cilantro, finely chopped
  • 3 tablespoons corn
  • 2 tablespoons corn starch
  • Dash of salt and pepper
  • 1 cup of mozzarella
  • 2 eggs
  • 1 teaspoon Panko breadcrumbs


  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, cilantro, corn starch, salt and pepper.
  3. Pour the mixture into two oven-safe 16 oz round dishes.  Add 1/2 cup of mozzarella into each dish. Carefully crack an egg into each one, making sure to keep the yolk intact.  Sprinkle 1/2 teaspoon of panko and 1/2 teaspoon cilantro on top.  Bake for about 15 minutes at 450 degree or until the whites are just set.

Other Baked Egg Recipe:

Baked Egg with Mushrooms Roasted Pepper and Spinach


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Crispy Potato Bites

While I was thinking of a way to use a leftover potato I have in the fridge, I came up with this idea to make them into crispy, bite-sized balls. The idea originates from from some of the other potatoes dishes that I’ve made in the past, like seaweed potato pancakes. This is probably a good way to use leftover mashed potato as well.  I love how they are crispy without frying, and how they look cute like roasted marshmallows.

In this recipe, I used corn and cilantro as the filling, but you can easily use any number of ingredients. I am certain that things like cheese, onions, ham, bacon bits would go great with this and I will for sure try them out when I make these next time!


  • 1 potato
  • 3 tablespoons cilantro, finely chopped
  • 3 tablespoons corn
  • 2 tablespoons corn starch
  • Dash of salt
  • 3 tablespoons panko bread crumbs

Directions: (makes 24 potato bites)

  1. Preheat the oven to 475 degrees.
  2. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  3. Mash the potatoes and mix with corn, cilantro, corn starch and salt.
  4. Shape mixture into balls.  Dip each one in bread crumbs then transfer to a lightly greased baking pan or cooking sheet and bake until golden brown. (about 15 minutes).  If they don’t turn brown after 15 minutes.  Broil for 1-2 minutes.

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Lasagna Roll

Making a full lasagna may not be practical if, like me, you are usually making a meal for two. Lasagna rolls on the other hand allow for flexibility in controlling the portion size and are also very easy to make. You may add more or less ingredients depending what you have on hand, and there is also a lot of flexibility in using healthier alternatives in the ingredients. It’s ready in a fraction of the time and with much less effort!


  • 4 long, thin lasagna noodles
  • 6 oz Italian-style chicken or turkey sausage
  • 1 bag frozen spinach, thawed
  • 1 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • Pinch of nutmeg, basil, italian seasonings
  • Salt and black pepper to taste
  • 1 cup non-fat ricotta cheese
  • 1 bottle marinara
  • 1 cup shredded low-fat mozzarella
  • 1/2 cup grate Parmesan cheese, optional


  1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend). Drain and toss with just enough oil to coat (to keep them from sticking).
  2. Brown the sausage in a large saute pan over medium heat until cooked through. Add garlic, spinach, pepper flakes, and nutmeg and cook until the spinach is warmed through. Season with salt, basil, Italian seasonings, and pepper. Remove from heat and let cool slightly. Combine with the ricotta in a large mixing bowl.
  3. Preheat the oven to 400F. Spread a thin layer of the marinara on the bottom of a 13″ x 9″ baking dish. Lay out the noodles on a cutting board and cut each in half cross-wise. Working one strip at a time, place a large spoonful of the spinach-ricotta mixture at the end of the noodle, then roll into a tight package (but not too tight or the filling will squeeze out). Continue until you’ve run out of the ricotta-spinach mixture, about 8 lasagna rolls. Place the rolls in the pan as you complete each one.
  4. Top the lasagna rolls with the remaining marinara, then with the mozzarella. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 2 minutes, until the cheese and sauce are bubbling.  Sprinkle Parmesan cheese on top to serve.

Source: Cook This, Not That with modifications.

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Oven-Baked Breaded Drumsticks

An oven-baked chicken drumstick that taste almost like fried chicken, with no grease and an easy clean-up.  The chicken stay juicy and healthy as they are baked than fried.  Underneath the crispy and herb crusted skin, the drumstick is packed with flavors. The mayonnaise also provides an extra layer to the drumsticks, which keeps the meat moist and tender.  Serve with mashed potato or salad.


  • 5 drumsticks (about 1 lb)
  • 3/4 cups Italian-style breadcrumbs
  • 1/4 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup coarse-grained mustard
  • 2 tablespoons finely chopped green onion
  • Dash of garlic salt and pepper
  1. Preheat oven to 425°F.  Spray oil evenly on a baking sheet.
  2. Combine mayonnaise, mustard and Worcestershire sauce in medium bowl.
  3. Combine breadcrumbs, green onions, pepper and salt in another medium bowl.
  4. Dip drumsticks in the mayonnaise mixture, dip to coat.
  5. Then place drumstick in crumb mixture; turn to coat.
  6. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes, until they are no longer pink and juices run clear

Source:  Deviled Drumsticks recipe from Bon Appetit with modification.


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日式照燒雞扒 Baked Teriyaki Chicken

The twist in this standard Teriyaki Chicken recipe is the use of a combination of searing and baking when cooking the chicken. The result is a perfectly cooked piece of chicken that has a crisp outside and a moist and tender inside. Baking the chicken enables cooking the meat slowly and helps ensure achieving the perfect doneness. Also, it allows for applying an additional layer of sauce to the chicken while it is cooking to give it more of a glazed effect.


  • 1 chicken thigh, deboned
  • 1 tablespoon Japanese soy sauce
  • 3/4 tablespoon Mirin
  • 3/4 teaspoon sugar
  • 1 teaspoon sake
  • 1 teaspoon ginger juice


  1. Remove bone from chicken thigh, dry with a paper towel.
  2. In a bowl, combine soy sauce, mirin, sugar, sake and ginger and marinate the chicken for an hour.
  3. Heat oil in a skillet over high heat.  Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
  4. Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
  5. Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.

Other Teriyaki Recipe:

Teriyaki Pork Chops with Apple Chutney


Posted by on May 16, 2011 in Baking Recipes, Chicken, Japanese


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Broccoli Potato Gratin

Broccoli Potato Gratin is a classic French dish that is usually served as a side dish. The bread crumbs and cheese melts forms a delicious browned crust over the soft and creamy potatoes inside.  The combination of garlic, thyme and nutmeg provides the sauce with flavor and fragrance. The broccoli adds a bit a crunchiness to complete the perfect balance of textures to the dish.


  • 1 potato, cut into 1/8 inch thick slices
  • 1 cup chopped broccoli florets
  • 1 onion, julienned
  • 1 tablespoon butter or oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon thyme
  • Dash of nutmeg
  • Salt and pepper to taste
  • 1.5 tablespoons all-purpose flour
  • 2/3 cup soymilk or milk
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup shredded Gruyère cheese
  • 1/2 cup of bread crumbs


  1. Preheat oven to 375°.
  2. Blanch broccoli for 40 seconds and set aside.
  3. In a small bowl, combine flour, chicken stock, and soy milk.  Whisk out any lumps.
  4. In a saucepan, add butter, garlic, shallots and onion.  Saute over medium heat until translucent and add the thyme.  Pour the flour mixture to the pan.  Add Dijon mustard and nutmeg, salt and pepper to taste.
  5. Place potato and broccoli in a 9.5 x 6.25 in baking pan.
  6. Pour the sauce over.  Top with cheese and breadcrumbs.
  7. Bake for 35 minutes at 375 degrees.  Then broil until cheese browns, about 2-3 minutes.



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Baked Red Curry Mussels

Sometimes you spend half a day gathering ingredients and preparing for a dish, and other times some dishes take you less than 30 minutes from start to finish. As it turns out, the quick dishes can just be as good and restaurant quality as well.  All the ingredients from this dish can be found in Asian supermarket (including the frozen mussels) and you can even make this in a toaster oven.


  • 18 green-shelled mussels
  • 4 shallots, finely chopped
  • 4 garlics, finely chopped
  • 1 red chili , finely chopped (optional)

Red curry paste:

  • 1.5 teaspoon brown sugar
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons corn starch
  • 4 tablespoons water


  1. Clean mussels and dry with a paper towel.
  2. Heat oil over medium heat in a skillet.  Stir fry shallots, garlic and red chili until fragrant.  Add the red curry paste ingredients and cook over low heat until the sauce thickens.
  3. Top mussels with the cooked curry paste.  Bake at 400 degree for 8 minutes or until the top of the red curry paste is slightly burnt.

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Oatmeal Raisin Cookies

Usually oatmeal cookies aren’t my favorite. For example, given a choice of oatmeal raisin cookies and chocolate chip ones, I would usually pick the chocolate chip ones. But these are so good that I think I will make these regularly from now on.  They are not too sweet and are just very slightly chewy – the ideal texture of a cookie.  The only thing I will do differently next time is to use brown sugar instead of light brown sugar, so they will be more brownish color.


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar (I used light brown sugar)
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup regular oats
  • 1/2 cup raisins


  1. Beat the first 6 ingredients with a mixer at medium speed until light and fluffy.  Add flour and oats to egg mixture, and beat until blended.  Stir in raisins.  Drop by level tablespoons 2 inches apart onto baking sheets.
  2. Bake at 350 degree for 15-18 minutes.  Cool on pans for 3 minutes then remove from pans and cool on wire racks.

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