Quick Chef Dad

Quick Chef Dad Quick and easy home cooking.
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Our sourdough bread: we do not add eggs, milk, butter, animal sourced dairy (except bread which contains cheese), additives, sugar, colouring and flavourings.

10,000 followers. More recipes, more stories, more food. Thank you.When I started Quick Chef Dad I just wanted to share ...
11/06/2026

10,000 followers. More recipes, more stories, more food. Thank you.

When I started Quick Chef Dad I just wanted to share the kind of cooking I grew up with. Food that truly turn up on our home dining table. Simple food and nothing complicated. I didn't think much beyond that.

But somewhere along the way you showed up. You cooked the recipes, left your comments and shared your results. That means more than I can put into words.

Every comment, every question, every "I tried this and it worked" pushed me to keep going and keep improving.

10,000 is just a number. But behind that number are real people cooking real food at home for the people they love. That is the whole point of this.

More recipes coming. More stories to share. Thank you for being part of this.

10/06/2026

Sometimes a dish at a restaurant stays in your head long after the meal is done.

Had a celery and black fungus stir-fry at Xiang Xiang Hunan Cuisine recently. Clean, simple, well-executed. Couldn't stop thinking about it on the way home.

So I made my own version. Kept the same core ingredients: celery, black fungus, chicken. Added XO sauce and built the dish around that.

Same inspiration. My own twist.

Ingredients (serves 4 to 5)
🥩 Chicken Marinade
400g chicken breast or thigh, sliced thin
1.5 tbsp light soy sauce
1.5 tsp Shaoxing wine
1.5 tsp cornstarch
1.5 tsp sesame oil

🥬 Main
4 stalks celery, sliced diagonally
180g fresh black fungus, rinsed and torn
2 large red chillies, deseeded, sliced diagonally
5 cloves garlic, sliced
1.5 tsp fresh ginger, julienned
3 tbsp XO sauce

🧂 Sauce
1.5 tbsp light soy sauce
1.5 tsp dark soy sauce
1 tbsp oyster sauce
1.5 tsp sugar
1.5 tbsp water
1.5 tsp cornstarch

Steps

Marinate chicken for at least 15 minutes
Heat wok on high. Add 2 tbsp oil. Sear chicken until just cooked, 2 to 3 minutes. Remove and set aside
Add 1 tbsp oil. Fry garlic and ginger for 30 seconds
Add red chilli. Toss for 30 seconds
Add XO sauce. Fry for 45 seconds until fragrant
Add celery. Toss on high heat for 1 minute
Add black fungus. Toss on high heat for 1 minute
Return chicken. Pour sauce over. Toss until sauce coats and thickens, about 30 seconds. Serve

05/06/2026

Old Cucumber Pork Rib Soup. Sweet, golden broth that tastes like it's been on the stove all day. 老黄瓜排骨汤.

Serves 4 to 6
700g pork ribs, blanched
1-1.2kg old cucumber, to seed and chunk
3 cloves garlic, skin on
8 red dates, pitted
3 honey dates
6 dried scallops, soaked 15 to 20 mins (keep the soaking water)
2L water total
Salt/MSG to taste

1️⃣ Blanch pork ribs 3 mins. Rinse under cold water.
2️⃣ Soak dried scallops until soft. Do not discard the water.
3️⃣ Add everything into the pressure cooker. Top up to 2 litres.
4️⃣ High pressure 30 mins. Natural release 10 mins.
5️⃣ Season with salt/MSG. Serve hot.

This is the first in my Top 10 favourite soups to make at home. Stay with me for the rest of the series.

#老黄瓜排骨汤

28/05/2026

Here's something I probably shouldn't admit… recipes don't work word for word. Mine included.

Ingredients are local. Taste is local. Soy sauce, sugar, even salt… all a little different depending on where you are.

So two people can follow the same recipe to the gram and end up with two different dishes. That's not failure. That's normal.

I've cooked long enough to know the scale and the clock are just training wheels… the real skill is cooking by what you see, smell, hear and feel. Taste as you go, and adjust at the end.

I've eaten the same dish in two towns an hour apart and they tasted nothing alike. Both good. Neither wrong.

So don't blindly follow a recipe… not even mine. Understand why each step is there first… then adjust it to your taste.

That's not breaking the rules.

That's learning to cook.

26/05/2026

Homemade pork lard and pork lard oil, 猪油 + 猪油渣.

Just pork fat, a few slices of old ginger, low heat, and a bit of patience.

An hour later, you'll have:
✨ Clear, fragrant pork lard
✨ Crispy 猪油渣
✨ A kitchen smelling like grandma's cooking

Funny thing is, many people think pork lard is one of the worst fats you can eat.

But pork lard isn't the trans-fat monster many believe it is. In fact, nearly half of lard is monounsaturated fat, the same family of fats found in olive oil. Like any cooking fat, moderation matters. A spoonful in your fried rice or stir-fry isn't automatically the health disaster social media sometimes makes it out to be.

What I like most about homemade lard is knowing exactly what's in it:
✔️ Pork fat
✔️ Ginger
✔️ Nothing else

And let's be honest... the real reward is stealing a few pieces of hot, crispy 猪油渣 before anyone else gets to them. 😆

Did your parents or grandparents cook with 猪油 at home?

🥢 Save this recipe for later.
📌 Follow Quick Chef Dad for more home-style Asian cooking

23/05/2026

Watermelon in season now..

If you have not tried this.. you don't know what you are missing. 🍉

🥗 What you need:
800g watermelon, cubed (sweet ones works best!)
150g feta, crumbled (you like it, add more)
Fresh mint leaves (for the aroma, you like it, add more)
1–2 tbsp olive oil (Bind everything together, dont go more)
Optional: lemon juice, pistachios (lemon for the citrus punch, pistachios for that complex woody undertones)

👨‍🍳 How to:

Chill your watermelon first
Arrange on a platter
Add feta, torn mint, olive oil
Squeeze of lemon, crack of pepper (if you like)
Serve cold. Done.
No salt needed. Feta handles that.
Best with grilled meats or on its own on a hot day 🌞

20/05/2026

After you try this, plain rice is going to feel like a punishment.

上海菜饭. Shanghai Vegetable Rice. Three ingredients, one pot, zero fuss.
Serves 4 to 5

Rice: 4 rice cooker cups jasmine rice, rinsed
Lap cheong: 200g, small cubed
Bok choy: 250g, roughly chopped
Pork lard: 80 to 90g
Salt: 1.5 tsp, for the bok choy

1️⃣ Salt the bok choy and massage well. Rest 15 to 20 minutes, then squeeze out all the water firmly.
2️⃣ Add rice, lap cheong, and lard into the rice cooker. Mix well. Fill to the normal water line for 4 cups. Cook on standard setting.
3️⃣ Once done and still hot, fold the squeezed bok choy into the rice. Close the lid. Rest 4 to 5 minutes. Toss and serve.
✨Optional: a pinch of white pepper, fried shallots, or a splash of light soy sauce when serving.

Recipe Inspired by Chef Cadence Gao 鞑厨高寒
Youtube@CadenceGao

#上海菜饭

18/05/2026

🔥 Chinese All-Purpose Fragrant Oil

🛢️ 500ml neutral oil
🧄 Onion, leek, garlic, ginger, carrot
🌿 Coriander for freshness
🌿 Spices + dried chilli + optional Sichuan peppercorn
🧂1 tsp of salt

🔥 Method (important)
Start low at 80–90°C
Add everything in
Let it slowly release flavour
Finish at 100–110°C for last 15 mins
This builds deeper aroma

⚠️ Watch the garlic
Light golden = perfect
Dark = bitter
⏱️ Total cook time 25–30 mins

Strain for clean oil

🫙 Storage
• Room temp: up to 3 days
• Fridge: 1–2 weeks (I secretly use it longer)

💡 Use it on everything
🍜 Noodles
🐟 Steamed fish
🥬 Vegetables
🍳 Fried rice

16/05/2026

Steamed fish but make it miso garlic 🐟

The sauce does all the work.

🛒 Ingredients
🐟 900g red snapper tail
2 tbsp Shaoxing wine
3–4 slices ginger
2 stalks spring onion

🧂 Miso Garlic Sauce
2 tbsp white miso paste
1 tbsp minced garlic
1 tbsp minced ginger
1½ tsp sugar
1 tbsp light soy sauce
1 tbsp water
1 tbsp oil

🌶️ Optional: bird's eye chilli, sliced

🔪 Method
Score fish, rub with Shaoxing wine
Rest on ginger and spring onion
Mix sauce, spread over fish and into slits
Scatter chilli on top
Steam 11–13 mins over strong boiling heat
Top with spring onion and coriander
Pour smoking hot oil over to finish

💡 Add chilli right before steaming — keeps the heat sharp and the aroma fresh.

Serve immediately. Don't let it sit. 🙏

14/05/2026

Nobody needs to know you used frozen prata. 🥧
Prata Chicken Pot Pie — creamy, hearty filling, shatteringly crispy top, and zero pastry-making required. Comfort food hack that actually works. 🍗✨

🥩 Main

2 frozen prata
250g chicken thigh, diced
½ tsp salt | White pepper, a few dashes

🥕 Vegetables

1 potato, diced
1 carrot, diced
3 French beans, diced
½ onion, diced
Optional: peas, mushrooms

🧄 Aromatics

2 cloves garlic, minced

🥛 Cream Sauce

1 tbsp butter | 1 tbsp flour
200ml milk | 150ml chicken stock

🧂 Seasoning

1 tsp light soy sauce | ½ tsp sugar
White pepper, a few dashes

🔥 How to cook:
1️⃣ Aromatics — Heat pan with oil. Fry onion and garlic until softened and fragrant.
2️⃣ Chicken — Add diced chicken thigh. Sear until lightly golden on the outside.
3️⃣ Vegetables — Add potato, carrot, and French beans. Stir-fry for 2–3 mins.
4️⃣ Roux — Add butter and let it melt. Sprinkle flour over and stir well to coat everything.
5️⃣ Sauce — Pour in milk and chicken stock gradually, stirring continuously until the sauce thickens and coats the filling.
6️⃣ Season and simmer — Add light soy sauce, sugar, and white pepper. Simmer until the potato is just almost cooked through.
7️⃣ Transfer — Pour filling into a baking dish. Lay frozen prata flat over the top to cover. Poke a few holes with a fork to let steam escape.
8️⃣ Bake — 200°C for 20–22 mins until the prata is puffed, golden, and crisp.
💡 Pro tip: Season the filling slightly stronger before baking — the prata top absorbs some of the flavour as it cooks, so what tastes perfect in the pan will be just right out of the oven.

🍽️ Serve hot, straight from the dish.

Save this for your next cosy weekend cook. Follow for more easy home cooking! 👇

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