2Des, 2023
Szechuan Peppercorn Chilli Chicken with Shaoxing Wine 酒香花椒辣鸡丁 – Eat What Tonight


Tired of Kung Po Chicken already ? This Szechuan Peppercorn Chilli Chicken with Shaoxing wine makes a perfect replacement for it ! It’s much more aromatic in terms of fragrance because of the Szechuan peppercorn and the blend of spices and seasoning used makes this dish a perfect companion with plain rice or congee.


I think I am rather a “chap cai peng” person, as in I love a variety of dishes to go along with whenever I had rice or congee. I always enjoy looking at the spread of food served at the mixed vegetable rice stalls because of its vast varieties and also the reason why it’s so popular is probably its closest resemblance to home cooked food. 


And this Szechuan Peppercorn Chilli Chicken with Shaoxing wine should make it to one of my favourite home cooked dishes so far. If the stalls were to present this as one of their “chap cai” dishes, I am sure it will be quite a hit too !


The peppercorn aroma that fills the house whilst cooking, is so tempting that members of the household were already sitting around with rice and congee, whilst waiting impatiently for the dish to be served ! In fact, I have to separate a portion for indulgence first while I prepare another serving for photo taking ! LOL.


Get some fresh boneless chicken from PurelyFresh online to prepare this delightful home cooked dish ! Very much fuss free and noob proof, this dish can be served up in less than half an hour too ! Enjoy !!

Szechuan Peppercorn Chilli Chicken with Shaoxing Wine 酒香花椒辣鸡丁


Recipe type: Main

Cuisine: Chinese

  • 3 pcs of boneless chicken thighs, cut into small pieces and marinate with 1 tbsp of light soya sauce for half an hour
  • 1 tbsp Szechuan peppercorns, crushed (you can crushed them with the back of the spoon until it “burst”.)
  • 5 dried chillies (soaked in water till soft and cut into small slices with the seeds removed. However, if you prefer very spicy, you can keep the seeds.)
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp pepper
  • 2 tsp sugar
  • ½ tsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 2 tsp corn flour, mixed with 2 tbsp water
  • ¾ tbsp salted soya beans (豆酱)
  • 250ml water



30Nov, 2023
Szechuan Styled Stewed Chicken Legs 川式焖鸡 – Eat What Tonight

Spicy, sweet and deliciously savoury is how I gonna described this dish. The sauce infused well into the chicken during the stewing and the thick luscious sauce makes a good gravy topping for the rice ! The mom even commented that the sauce is really good and she had it well with the rice alone, even without the chicken. 

I really wish I can be cooking on a full time basis nowadays.. LOL. But well, I think that’s quite far fetched a dream for me at the moment. So well, sometimes I quite envy those with a complete family where you can cooked for all your loved ones and seeing their satisfied tummies and happy faces at the end of the meal. Of course, I also understand everyone lives’ are different so if God has meant for me in a different note and going through an extraordinary path, I will take it in my stride and live on. Whether or not things will work out in my favour, I am not sure but as long as I press on, I believe things will definitely turn out for the better. So am trying to stay positive as much as possible !! 

Turning to cooking or baking is a solace nowadays, but perhaps without the washing up ! Haha ! Hence, one pot and generally straight forward cooking has to be the way. This Szechuan Styled Stewed Chicken legs fits all the bill and certainly lives up to the expectations.

Get your fresh whole chicken legs from PurelyFresh online to whip up this pleasantly enjoyable dish today !!

Enjoy !!  

Szechuan Styled Stewed Chicken Legs 川式焖鸡


Recipe type: Main

Cuisine: Chinese

  • 2 whole chicken legs
  • 1½ tbsp cooking oil
  • 1 tbsp chopped ginger
  • 2 tbsp chopped shallots
  • 2 tbsp minced garlics
  • 2 tbsp chopped spring onion (with more for garnishing)
  • 5 dried chillies, diced
  • 250ml water
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp light soya sauce
  • ½ tsp pepper
  • 25g rock sugar
  • 1 tbsp rice wine
  • 1 tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • ½ tsp sesame oil




26Nov, 2023
Szechuan Vegetable Pork Ribs Soup 四川菜排骨汤

I enjoy a variety of dishes in my food, however to many, it might seem a tough task to cook varied choices when you are not able to cook them in a larger volume. Especially when you are cooking for a very small family for one or two, it does not seem to be anyway economical. So here’s what I usually do, if you have done your groceries in bulk, try separating them into smaller portions and servings before freezing them. Each time you need to cook, you only need to handle one small portion of the separated serving which makes de-frosting of it faster and easier too !

And for full time workers like myself who does not have the luxury of time to prepare elaborate dishes at times, some very practical appliances can be pretty useful, and in particular a pressure cooker. All that you gotta do is to dump everything in the huge pot, pressure cook it, and you get your piping hot dish in a fraction of the time.

Here’s to cooking a fuss free and simple meal for 1 to 2 in 30 minutes. I pressure cook a Szechuan Vegetable Pork Ribs soup in the new Tefal Clipsominut Duo 2 in 1 Pressure cooker for approximately 30 minutes.

And while it is cooking, I fried the eggs, cooked the vegetables and grilled a salmon fish respectively. If you are looking for a healthy weekday home-cooked dinner with varieties yet effortlessly, here’s quite the best you can get. A pressure cooker is pretty awesome in my opinion, as it does not requires me to keep a tab on it and the fact that you can get the pork ribs in your soup so tenderly soft that it’s falling off the bones in a fraction of the time as compared to normal cooking. This, in particularly, is most ideal for someone like me who’s forever pressed for time yet desiring home cooked food that needs to be stirred up efficiently henceforth. 

I love kitchen appliances that are useful friendly and does not require me to scratch my heads over its functions and use. So this Tefal Clipsominut Duo 2 in 1 Pressure cooker suits me well, considering it has only 3 easy functions to maneuver, pressure cook, release pressure and stewed mode.  

Isn’t it comforting and warm to go back to a bowl of piping hot home cooked soup waiting for you after a day’s of hard work in your job ? Kudos to such invention that allows none-stay-at-home-cooks to be able to still stir up something healthy and delightful at the end of each work day ! 

Enjoy !!

Szechuan Vegetable Pork Ribs Soup 四川菜排骨汤


Recipe type: Main

Cuisine: Chinese

  • 150g Sichuan vegetable (cut into quarters, soaked for at least half an hour and drained well)
  • 250g pork ribs
  • 1 carrot, cut into chunks
  • some button mushrooms
  • 3 tbsp of button mushroom water
  • 1 tbsp white peppercorns
  • 1L water
  • salt to taste (optional)



24Nov, 2023
Szechuan Bean Paste Grilled Fish 四川辣豆酱烤鱼

A late Happy New Year to all !! LOL. Took a blogging break during the crossover and am pretty much happy to be back in action once more. Well, you can still find me on IG at @eatwhattonight and Facebook, sharing recipes there and then, when I am really lazy to on the laptop. Especially after facing a day’s work at the computer screen, my evenings are starting to become so precious now.

Nevertheless, this is still a platform where I wanna seriously document down what I’ve tried in the kitchen thus far, as it is far easier to search for any single recipe should I looking for one.

Supposedly to be resting in bed too now, because am down with a bad flu once again. Sigh. It seems that the health is really taking a toll on me in the recent months. Guess I am really getting old !! So I had better make sure my 2018 resolutions have to be accomplished, so that I can live life to the fullest !! LOL.

Ok I know, a whole lot of nonsense babbling there. Let’s come back to the real food stuffs. I don’t is it because I am sick, the craving for food which I shouldn’t be eating now seems to be greater than usual. LOL. So that’s this Szechuan Bean Paste Grilled Fish which I attempted previously after Mom gifted me with the yellow strip fish which is pretty much decent for one to two pax.

I fused it with a blend of Szechuan peppercorns and spicy bean paste and had it grilled on banana leaves. It’s not difficult to imagine, isn’t it ? The aroma of the peppercorns, infused with the spice from the bean paste together with the banana leaves, that’s quite a wholesome grilled thing. In fact, I believe many of us should already know that anything to serve or grill on banana leaves are given that extra aroma as compared to when you are just purely grilling food by itself.

But to ensure the banana leaves doesn’t get burn out easily yet having to ensure the fish gets cook quickly, you need to splatter quite a fair bit of oil which might makes the dish pretty oily. To eliminate that, I pre-steam the fish before having it on the grill for a couple more minutes. The fish gets cooked, the aroma from the grill stays and the banana leaves doesn’t get burn out.

So here’s to sharing this simple and fuss free recipe which I hope I can get to eat this once again when I am recovered !! So shooo away, bad virus !! LOL.

Enjoy !

Szechuan Bean Paste Grilled Fish 四川辣豆酱烤鱼


  • 1 fresh whole fish, anything of your choice fit for 1-2 pax (adjust the following accordingly if you are having a bigger fish)
  • 1½ tbsp spicy bean paste
  • 1 tsp sugar
  • 1 tsp Szechuan peppercorns, crushed coarsely
  • ½ ginger flower, sliced
  • 1 thumb size ginger, sliced
  • 2 tbsp oil
  • 1 pc banana leaf
  1. Make a few slits on the fish on both sides. This is to ensure that the fish gets cooked evenly.
  2. Steam the fish on high heat for approximately 10 mins.
  3. Transfer the fish on top of the banana leaf with a plate underneath (in case the leaf breaks).
  4. Place/rub all the rest of the ingredients except the oil, all over the fish.
  5. Heat up a grill pan with 2 tbsp of cooking oil. Place the banana leaf with the fish in it and grill on both sides for around 4 minutes.
  6. Garnish as desired and serve hot with rice.




22Nov, 2023
Steamed Szechuan Spicy Pork Spare Ribs 川式辣椒蒸排骨

Good Monday all ! It’s been sometime since I actually steamed a dish, mainly because I have kept away my steamer and packed it neatly in the cabinet which made me rather hesitant to bring it out. Then I realized I could make do with a little steamer setup using my latest casserole too, so I decided to prep up this dish ! 

It’s actually pretty simple as it would have been with all steamed dishes. But the flavours was really good and intense, with an aromatic blend of spice from the Szechuan peppercorns and savouriness from the fermented beans. It has a twinge of Mala taste and goes on very well with rice. 



With thanks to the folks at The Meatclub too, these pork spare ribs cubes were just in time for the dish as they came all vacuum packed and ready to be cooked once defroze. 





As this dish is a steamed one, so instead of the usual step of blanching the ribs, I actually soaked them in some cold water longer to drain out the impurities which also helps to tenderize the meat slightly.



And the extras were prepped into the lunchbox the following day too ! And it’s still taste deliciously good. Although it might take a little more effort to prepare for lunchbox meals, but I guess it still beats than having outside food for health reasons and you can actually save some moolah too ! But in order not to tire ownself out too, you can opt for simple fare like a fried rice or noodles to begin your lunchbox journey, which I think can be pretty satisfying too, at least to me ! LOL.



Below is the recipe to share and hope everyone has a great week ahead !!




Steamed Szechuan Spicy Pork Spare Ribs 川式辣椒蒸排骨


Recipe type: Main

Cuisine: Chinese

  • 250-300g pork spare ribs cubes, soaked in some cold water for at least half an hour.
  • 1 tbsp cooking oil
  • ¾ tsp szechuan peppercorns
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp fermented black beans, crushed
  • ½ tsp fermented black bean paste
  • 3-4 pcs dried chillies, soaked and cut into pieces
  • 3-4 bunches of spring onions, white parts only
  • 1 tbsp chilli oil
  • 2-3 tbsp of water
  • ¾ tsp sugar
  • Some parsley, for garnish
  • ½ tsp salt
  • 2 tsp corn flour