Hello! My name is PatriCa(雪冰). I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you! Come join me on My Wok Life FaceBook, Instagram & Twitter. Feel free to comment, PM or email me at firstname.lastname@example.org.
“It’s not your ordinary Kou Rou (steamed pork belly) dish.”
I have my conventional recipe for Kou Rou dish. And here, I was to bring my pork Belly dish to a new level, with the necessary festive twist. Simply to prepare it as one of our Chinese Lunar New Year dishes!
I would like to consider this an entirely different pork belly dish. Not only the side ingredients were adapted for auspicious purpose, the recipe was just different. Cai po, Miso paste, mirin, etc were used here.. Weird? It turned out so well, in fact!read more
“Super light & fluffy scrambled egg on toast, breakfast, anyone?”
This is definitely the simplest, yet not so easy kind of egg cooking. To cook perfect scrambled egg, the end product must be moist as well as feeling light and fluffy. Other than the control of the fire temperature, there is one thing I have to add, to make it much easier to achieve the desired texture of the scrambled egg. Milk. Ratio of just 1 tablespoon of fresh milk to 2 large eggs.
2 large eggs
1 tablespoon of fresh milk
Pinch of salt and pepper
1 tablespoon of cooking oil or butterread more
“You are busy, and yet, yearning for delicious & heart warming meal.. here’s something you have to learn up, my simple quick fix rice meal. Not the lazy, but for the smart ones!”
I would say Japanese inventions are brilliant, including their contribution to creating flavorful yet simple food. When we learned to combine the delicious Chinese food with smart Japanese food, what we often get would be delicious smarty food! It’s just a saying, not limited to…. Lol.
Coming back to my golden fried rice, it’s not anything new to cook up this golden fried rice where each grain would be coated with the yellowish yolk to present a plateful of “golden” appearance dish. However, if you ask me, I wouldn’t be bored to add interesting elements to this wonderful goodness, and bring it to a whole new level of tasting.read more
Looking for local flavor in Hong Kong? This old-time Cha Chaan Teng, 科記 (For Kee), spot-on. Though the name suggested that it’s a restaurant, but the fact that this seemingly dated quaint store served great Cha Chaan Teng menu.
Located in Sheung Wan district, For Kee is situated just at the corner down the street. As it is a less tourisy spot, so you might need some navigation to get there. Yes, an eatery patronizes mainly by the locals.read more
“It’s our ritual to cook this chicken chop for Christmas, I would still add a twist to my already-good recipe.”
Chicken chop for this Christmas Eve was a little bit simpler and quicker to cook as I was out to run errand urgently the whole day. Only managed to fix the meal the last minute, I had to whip up our dinner within an hour. And, this is what I had here.
It was real quick and simple to cook this chicken chop, all I had to do was to get all the ingredients from supermarket first. Making mashed Kudzu root was my first attempt to create something new in place of potato.read more
“My new pineapple curry, with made-from-scratch curry paste recipe.”
Curry, a dish which comes in all variations, and has been cooked in all cuisines. No one wouldn’t know what is curry. I have my new recipe for curry, too, which has incorporated fresh pineapple paste.
Cook this mild spicy sweet curry, it just goes well with any kind of staple food e.g. biryani rice, nasi lemak, white rice, crepe, bun and bread.
300g of pork meat (short ribs or loin)
2 long wedges of fresh pineapple (for making into paste)
1 long wedge of fresh pineapple, cut
5-8 cherry tomatoes
2 cloves of garlic, minced
2 shallots, minced
1/2 teaspoon of salt
Pinch of brown sugar
60g of coconut milk
2 tablespoons of cooking oilread more
It’s about every food I’ve cooked with heart and loves