Potatoes Stir Frying – Expectation or Reality?

Stir Frying Potatoes 2

My second post of 2018, potatoes stir-frying (Aloo Stir-Fried).
The fun part of stir-frying, I believed it should be like the photo above. When you try some stunts on toasting the potatoes in the air, you would feel like the potatoes were tastier than usual. Heat from the bottom, your hand was actually on top of the fire “almost,” but my concentration was on holding back the potato cubes after the flip. Therefore, I did not realize it until I washed my hand later on.

In reality, do you think the potatoes were more delicious if we added some actions? Check my video below, you will get the “REAL” answer.

After sometimes


5 Potatoes
30gm Curry Leaves
1 tbsp Garam Masala
1 tbsp Cumin Seeds
2 tbsp Mustard Seeds
1/2 tsp Tumeric
1/2 tsp Chili Powder
3 tbsp Honey Mustard Seasoning


  1. Put the whole potatoes in boiling water for 15minutes.
  2. Take out and soak in cold water for 4-5 minutes.
  3. Cut into cubes and soak into cold water for the second times. The starch will reduce from the potatoes cubes.
  4. Drain and season with 3tbsp of Honey Mustard seasoning. The Honey Mustard Seasoning I recommended is seasoned with salt and sugar. If ordinary honey mustard spice, add a few pinches of salt.
  5. Heat the frying pan with 3 tbsp of cooking oil, add 2tbsp of Mustard Seeds, 1tbsp of Cumin Seeds and Curry Leaves. Remember to set on low flame. Saute until the mustard seeds crack open with a “pop.”
  6. Add in the cubes and saute for 3 minutes, add in turmeric powder and chili powder. Continue stir-frying another 5 minutes.
  7. Blend in the last Garam Masala before serving.




Healthy Salad





150g chopped rocket
200g diced cherry tomatoes (red & yellow)
1 1/2 onions sliced
1 lime juiced
1/2 pomegranate, seeds removed
200g freshly grated coconut
1/2 tsp chili powder
3-4 chopped fresh chili (Optional)
1 tsp Sea salt and freshly ground black pepper (coarse)

The straightforward recipe, mix everything to the bowl, season to taste, stir well. If you like it spicier, give a full tsp of chili powder or add more fresh chili. I love it just a hint of chili powder.

This recipe includes diced onions, if you are strict Vegan, you can replace with cucumber. I prefer this version of the salad, more refreshing because of the freshly grated coconut. Further, Pomegranate seeds are juicy, sweet and sour, bursting after you chew it.

The best served immediately once prepared, even you keep in the fridge, it doesn’t keep long. It is not an impressive vegetarian recipe, but it is one of my healthy dinner selections. Try it if you have freshly grated coconut!

Yellow Chicken Soup



450g Chicken Meat Boneless
5 Green Cardamon
2 inches of Cinnamon Stick
2 tsp of Cumin Seeds
1 tbsp of Ground Turmeric
3 Cloves of Garlic Crushed
1 Onion chopped (fine)
350ml milk (full cream/skimmed milk)
2 tbsp lemon juice
2 tbsp of cooking oil
Coriander leaves for garnishing
Salt to taste

1) Heat up a deep skillet pan with 2 tbsp of cooking oil at medium heat, slightly toss the crushed garlic and chopped onion. Add in spices (Cardamon, Cinnamon & Cumin Seeds), stir-fry about 1 minutes.

2) Add in Chicken Meat, stir fry 5 minutes then add in milk. Bring to boil and cook until the chicken meat is tender.

3) Add lemon juice, salt to taste. Garnish with coriander leaves before serving with rice.

Cinnamon Fig braised Chicken

3 skinless whole chicken legs
1 Ceylon Cinnamon Quill (5 inches)
180g dried figs
2 bay leaves, 12 shallots, 2 tbsp oil
180g small button mushrooms, cleaned
2 tbsp Tomato powder
1/2 tsp Ginger grounded
300ml water
1 tsp brown sugar (Optional)
Salt to taste
2 tsp cornstarch

Serve with:
Mashed potatoes
Seasonal vegetables

1. Place the chicken in a deep baking tray with bay leaves, Ceylon Cinnamon, and figs.

2. Put the shallots in a bowl and cover with hot boiling water about 2 minutes. Drain with cold water and peel away the skins.

3. Put the shallots and mushrooms in a preheated oil frying pan. Gently cook for 3 minutes. Add in water, tomato powder, ginger powder and cook further 3-4 minutes.

4. Slowly pour over the cooked shallots and mushrooms into the tray. Season with salt. Cook in the preheated 170°C oven for 1 hour.

5. Take out the chicken and keep in a warm place. Blend cornstarch with 2 tbsp cold water and stir into the braised liquid. Sugar and salt to taste if needed.

6. Arrange the chicken and ready to serve the mashed potatoes or with green vegetables.

I love this recipe so much because the figs combined so well with the sweetness and fermented taste of Ceylon Cinnamon. These are the main ingredients. We can further add in wholegrain mustard or black peppercorn if you prefer a hint of heat aftertaste.

Cinnamon Roasted Pumpkin

1 medium pumpkin and sliced into pieces with skin
2 tsp of Ceylon Cinnamon Grounded
1 tbsp of Oregano (Optional selection rosemary and thyme)
1 tsp of Onion Ground
1 tsp of Garlic Ground
3 tsp of Black Pepper Coarse
4 tbsp cooking oil
Salt to taste
Sugar to taste (Optional)

1) Mix all ingredients in a bowl and rub on pumpkin slices.
2) Place the pumpkin slices on baking tray, bake it in the preheated
200°c oven about 30 minutes.

I like this recipe because the preparation is easy. The fun of this recipe is the twist and match combination of oregano, rosemary and thyme.


Pineapple Chicken


300g Chicken breast/pieces
2 tsp of Chinese Five Spice
3 whole Star Anise
1/2 cup of water
3 tbsp of cooking oil
400g of cubed pineapple
3 cloves of minced garlic
Salt and sugar to taste
Chili flakes or Parsley for garnishing

  1. Rub the chicken meat with 1 tbsp of cooking oil and marinate with 2 tsp of Chinese Five Spice, add salt to taste.
  2. Heat up a frying pan with 2 tbsp of cooking oil and pan fry the chicken breast until light brown.
  3. Add in minced garlic, cubed pineapple and star anise, saute 3 minutes.
  4. Add in 1/2 cup of water and cook until the meat and pineapple are tender. Add salt and sugar to taste.
  5. Garnish with chili flakes or parsley, serve with white rice.