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Chooy Lam's all-in-one dish

Chooy Lam (Architecture, 1979)

"This dish is one of my favourites from our family dinners growing up in Seremban, Malaysia. Now it's one of my children's favourites too – enjoy!"

All-in-one dish



  • 1 can of baked beans
  • 1 medium onion, cubed
  • 300g of ground chicken (marinade with 1 tablespoon of soy sauce)
  • 2 medium potatoes, cubed
  • 3 pips garlic, chopped
  • 2 tablespoons of tomato ketchup
  • 1 teaspoon sugar
  • 1/2 cup of water
  • 2 teaspoons of cornstarch (blended with 2 tablespoons of water to thicken the gravy)
  • 2 tablespoons of cooking oil



  • Heat the oil in a medium sized saucepan.

  • Add the garlic and fry for a minute. Stir in the chopped onions and fry for a few minutes until fragrant.

  • Add the chicken and stir fry for around 3-4 minutes.

  • Add the potatoes, ketchup, sugar and water. Simmer until the potatoes are tender. 

  • Add the beans last, then thicken gravy with the blended cornstarch.

  • Turn off the heat and serve in a casserole dish. Best eaten with a plate of steamed rice and garnished with chopped spring onions. 

Photo by Joseph Gonzalez on Unsplash