Recipe: Korean chicken salad

An easy recipe for today: Korean style chicken salad. It’s healthy, easy and so good! I didn’t expect the chicken to be so tasty. Here are the ingredients and steps:


  • 350 gram chicken thights
  • mozzarella ball
  • rucola salad mix
  • carrot

Marinate sauce

You can use your own favorite marinate ingredients. I used these:

  • 1 onion
  • 2 garlic gloves
  • 1 spring onion
  • 3 table spoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon mirin
  • 1 big teaspoon hot pepper paste (next time I would use 1 big tablespoon, it wasn’t spicy enough)
  • 3 tablespoons oil

Cut spring onion, mozzarella in blocks. Mince garlic and onion for the marinate sauce. Cut chicken in slices.

I used a rucola mix salad. Cut the carrot in slices. Use half of the carrots to stir fry with the chicken.

If you don’t like too spicy, use less hot pepper paste and more soy sauce.

Mix sauce, onion and garlic with the chicken. I used an egg to make the chicken even more tender.

Stir fry the chicken first. Add carrot and spring onion later. Stir fry for about 5-8 minutes, till all the chicken is well-done.

Put the mozzarella pieces and stir fried chicken on the salad. Mix.

It must be also delicious on a sandwich! Enjoy!

The T&C Haus foodvlog is still in the making. Coming soon!
Also, it’s Lazy Penguin’s birthday today! Hooray!! 😀

Recipe: Lazy Vegetable Soup

Today I present you my first cooking video! On lazy days when I don’t feel like going all out with cooking, I will dump everything in a pan and cook. This recipe is a lazy vegetable soup with pasta.


All kinds vegetables are suitable for this soup, so feel free to change it up. Also at the end of throwing everything together, taste the soup and add salt to your taste. My soup was quite light, so I added a bit more salt outside the video.

Here is the text version of the recipe:


  • 3 tomatoes
  • 3 stems of celery
  • 1 carrot
  • 1 onion
  • Chinese greens
  • 3 eggs
  • Handful pasta fusilli (or noodles)
  • 800 ml water
  • 2 tablespoons soy sauce
  • Olive oil
  • 2 teaspoons sugar
  • 1 teaspoon chicken powder (or salt)
  • Salt (to your liking)
  • ½ teaspoon black pepper
  • ½ teaspoon Sichuan pepper (optional)
  • 3 teaspoons mirin (optional)

Let’s start!

  1. Cut all the vegetables. Beat the eggs.
  2. Add oil to the pan on medium heat. Add onion and carrot. Stir fry 2 minutes on high heat. Add tomato and celery. (Actually you can just dump in all these in one time. I wanted to make the onion softer first, but carrot also fell in.) Stir fry for about 5 minutes. Let the veggie sweetness come out.
  3. Add two tablespoons soy sauce. Add two teaspoons sugar. Add 800 ml water. Wait till the water is bubbling a lot. Add some black pepper, Sichuan pepper and mirin. Any taste maker is okay to put in the soup. If you like a curry taste, you can add some curry powder.
  4. When the water is still bubbling add pasta fusilli (or noodles).
  5. When the fusilli is softer and flabby (bendable) add the beaten egg. Stir to make some pretty egg flowers. Add the green leafed veggies.
  6. Taste the soup, not salty enough? Add more salt. Little by little, don’t accidentally drop too much salt in!
  7. Now the soup is done! Enjoy! ^_^

Easy recipe: fish curry

There are times when you don’t want to spend too much time stir frying behind the stove, but just let the dish simmer while you can do other useful things (like watching cooking videos on YouTube).

So here is a simple simmer dish:


  • 300 gram fish (Pangasius filet)
  • 1 tomato
  • 1 zucchini
  • 1 carrot
  • 2 spring onion
  • 1 onion
  • 1/2 white cabbage
  • bamboo sprouts (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons curry powder / masala powder (I got this from an Indian friend)
  • 2 tablespoons oil
  • (about) 3 cups of water (or use coconut milk)

1 | Cut everything into bite size pieces. I added bamboo shoots as ingredient, but you can use any vegetable you have at home.

2 | Add oil in the pan. Stir fry the ingredients which can simmer long first: green onion, garlic, bamboo, onion, zucchini and fish. Fish can be put in later, because it is done really fast, but here I put it in first. Add 2 tablespoons of curry powder. Stir fry for 5 minutes.

3 | Add the rest of of the vegetables. Add 2 cups of water, till almost all vegetables are soaked in the water. Add 1 teaspoon of salt and 1/2 teaspoon pepper. Trust your feeling about the salt and pepper. Actually, I have no idea how much salt I used. Add salt little by little and taste.

4 | Simmer for 10 minutes and your fish curry (soup) is done! To make it more creamy and thick, you can coconut milk instead of water.

5 | Serve with rice.