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Wagamama Chilli Chicken Ramen Recipe

I went to Wagamama for the first time recently and really liked the Chilli Chicken Ramen that I ordered. Although I thought it could do with more zing. So I thought to try and cook it, and cook it better (I hear voices telling me to take my head out of the clouds). Is there no end to my illusions of grandeur? Anyways, with the blizzard going on here, something hot and soupy would hit the spot just right. My digestive juices are doing somersaults as we speak.

Onwards to the cooking!


Olive oil

Chilli Chicken Marinade
2 chicken legs, de-boned and de-skinned
2 tbsp Korean chilli paste
2 tsp sugar
2 tsp sesame oil
2 tsp soy sauce

Ramen Chilli Sauce
1 tbsp Korean chilli paste
2 tbsp hot chilli sauce
1 tsp fish sauce
1 tsp sugar

Soup Base
2L fresh chicken stock (homemade or store-bought)

Chopped coriander
Sliced spring onion
Lime wedges
1 red onion, thinly sliced
2 red chillis, sliced
1 grated carrot
Mushroom, sliced


  1. Marinade the chicken and leave aside at least 2 hours beforehand.
  2. Mix all ingredients for the Ramen Chilli Sauce and put aside. You can make a lot more and keep it in the fridge for future use.

    Ramen Chilli Sauce
  3. Put chicken stock to boil.
  4. Chop and slice ingredients for Garnishings.

  5. Stir-fry grated carrots and mushroom with salt and pepper to taste.
  6. Grill or pan fry the Chilli Chicken.

    Frying Chilli Chicken
  7. Boil noodles to cook.
  8. Put 1 tbsp of the Ramen Chilli Sauce in a bowl. Mix in soup base and the noodles.
  9. Place all garnishings on top. Slice the grilled or pan fried chicken and place in bowl.
  10. Enjoy eating!

Here’s what I had at Wagamama:

Chilli Chicken Ramen at Wagamama

Here’s what I made at home:

Chilli Chicken Ramen at Home

Is it terrible to say I liked mine better?

Even if my chicken is not as neatly sliced.

And I completely left out the bean sprouts because I forgot about them. If you want to, you could also add some boiled bean sprouts to the noodles.

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Wagamama Caramelized Sweet Potatoes

Wagamama Chicken Chilli Noodles (Mien)

Wagamama Chilli Sauce


Butternut Squash Soup

I’ve never ever liked eating butternut squash soup, even though I’ve never tried it. Then once when we were out for lunch, my mom ordered butternut squash soup. I thought, “Gross“. She insisted I tried some (practically forced a spoonful down my throat) and whaddya know? I liked it! I just had to make it myself so I could have some anytime I wanted. And this is the easiest soup recipe ever. Plus, it’s great for a cold winter’s day when you’re freezing your butt off!

1 tbsp olive oil
1 tbsp Lurpak butter
1 butternut squash, cut into chunks
1 onion diced
2 cloves of garlic chopped (as a garlic-lover, I used about 5 or 6)
1 cube chicken stock
1 litre water
Salt and pepper to taste


  1. Fry garlic and onion in olive oil and butter until light brown.

    Frying garlic and onion
  2. Add squash into pot and fry until slightly cooked.

    Fry squash
  3. Add water, chicken stock, salt and pepper and boil on low fire until squash is well-cooked.
  4. Blend the soup with a hand blender.

    Blend soup
  5. Serve soup with buttered bread! (I love bread with butter)

    Butternut Squash Soup


Homemade Strawberry and Blueberry Jam

I once visited Moscow a while back and simply loved the food there. My favourite was the blini (Russian pancake) with homemade gooseberry jam. Thanks to my friend’s grandmother, I learned how to make the jam. Russian jam is slightly more liquidy than the normal jam you get in the store. You can thicken the consistency by adjusting the amount of water used and the cooking duration. Because the original recipe used 1 kg of sugar to 1 kg of fruit, I had to make some changes because it was far too sweet for me. This is the easiest method I know for making jam, and you can substitute any berries you like. Bear in mind some berries like blackberries are more sour and you might need more sugar.


400g strawberries (remove leaves)
150g blueberries
50g natural cane sugar (add more if you like it sweeter)
1/2 cup water


  1. Wash the strawberries and blueberries and put into a pot with the water.

    Strawberries and Blueberries
  2. Place on low to medium fire, add in the sugar and stir continuously. The mixture will become more watery because of the juice from the berries.
  3. Keep an eye on the pot, as the mixture may boil over. Lower heat if necessary.
  4. Leave on low fire for 20 minutes, occasionally stirring.
  5. When it looks jammy, leave to cool and keep refrigerated. Great with pancakes and french toast!

Strawberry and Blueberry Jam

Note: If you like it runnier or sweeter, add more water or sugar. If you like it thicker, leave it on low fire for longer. It’s a very adaptable recipe to suit your taste. Who knew making jam would be so easy!