Quite a lot of people probably have instant noodles in their kitchens now…stocking up perhaps due to the #StayHome policy of most governments. I only have the noodles without the seasoning, because too much MSG is bad for you. So while there are a few blogs out there that show you how to ‘upgrade’ your...
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Fried Tofu Topped with Minced Pork and Preserved Vegetables In Special Sauce
Sorry that this photo wasn’t that appetising but trust me when I say that the taste of the food was quite good. This was an experiment because I needed another dish to complete the meal for the 4 of us but we already had quite substantial dishes so this one was just something ‘light’. Into...
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Slow Roasted Pork Belly
I was really inspired by this video of Gordon Ramsay’s Slow Roasted Pork Belly that I even asked my mum to buy pork belly when she went to the market last weekend. A few differences from what I cooked and what Ramsay’s recipe required:– instead of fennel, I used pearl onion and ginger– instead of...
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Dumplings Cooked 2 Ways
As mentioned in my previous post with the recipe on Pork Dumplings, I finally cooked them in 2 ways – fried as pot stickers and boiled, served with a healthy cabbage soup. The top shows the pot sticker version while the bottom shows the boiled version. The parents preferred the fried ones while I enjoyed...
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Pork Dumplings (aka Pot Stickers/ Jiao zi)
My best friend made pork dumplings last week, posted it up onto Facebook and made me ‘itchy’ to try my hands at making them. So I did! They don’t look the prettiest and I have to say that the wrapping is really THE most difficult part of this whole dish and if you’re lazy, just...
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Osmanthus Jelly 桂花糕
What you see here, my lovelies, is one of my Osmanthus Jellies. What is Osmanthus? In Chinese, it is called Gui Hua (桂花) and it gives off a very light but distinct floral taste. I fell in love with the taste when Yeo’s came up with their Osmanthus White Tea drink. Anyway, I made these...
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Stir Fried Chinese Spinach in Fermented Beancurd Sauce
Those who live in South East Asia will be relatively used to this version of a stir fry. It’s not your usual Cantonese version of oyster sauce or plain garlic. I suppose that it’s more Teochew or Hokkein. Also, its fermented beancurd. Not fermented soybeans. The taste is more like miso but 10x more pungent...
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Asian Stir Fried Green Mussels
Who likes clams and mussels? You will love this super simple recipe and it’s the prep work that’s more of a hassle than the actual cooking. This recipe works for clams and any shell fish. For 300g of green lipped mussels, you’ll need: 3-5 cloves of garlic, minced 1 small nob of ginger, julianed 2...
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Quick ‘claypot’
In case you were wondering, yes, I do cook Asian food. 😛 Above is my healthy take on claypot rice. Verdict – too healthy. Haha…there’s something about claypot rice where the oil (lard at most times) just sings to your tastebuds. Anyway, my claypot rice is a simple one-pot affair of rice, dark soy sauce,...