Pizza making is fun and easy. Perhaps, we have much influence by Pizza Hut, I love pan pizza (thicker crust) than original Italian thin crust pizza. So, the first pizza I made here was also pan pizza. Pizza-making may look deceptively comlicated, but it’s not so, in fact. I had this thick crust pan pizza made from scratch, and it was pretty successful in term of its appearance and taste, even by a first timer, like me.
The toppings used in Hawaiian pizza pretty much presenting the tropical flavour as this tropical fruit, pineapple, is used in it (to make it more convenient, canned pineapple is good). Hence, Hawaiian is named for this pizza (even though it’s not a Hawaiian invention), to denote the warmness and hospitality of Hawaiian, I believed. It’s named after the tropical characteristic rather than referring to the taste of any locally flavoured topping of Hawaii, neither the ingredients that typically produced in Hawaii. If you are a buff of Pizza Hut (or other pizza restaurants), you’ll understand how does Hawaiian pizza like (smile). Yes, this is the popular Hawaiian Pizza!read more
“Get hooked on my seafood treats with crisped Mee Sua.”
Mee Sua, or you call it vermicelli, a Chinese noodle dish which you eat it especially during birthday to symbolise longevity. Mee sua simply means long noodle thread (面线). Usually, mee sua is made into very thin strand, and it’s brittle when cooked. The apperance of Mee Sua is normally in whitish colour, and to be sold in to a box of 5 – 6 bundles. This type of Mee Sua is good to make into soup noodle.
I did not use the usual whitish bundles in this recipe, in fact. I used the crisped (pre-fried) type. Never heard of it? I have first spotted this crisped version in the wet market, last Sunday when a lady was buying 2 packets of it at the same store. She recommended it to me over my hesitation with the noodle choices, and commented that this crisped Mee Sua gets softened quicker than crisped Ee-fu noodle, to shorten the braising time. It’s also easier to chew, especially for younger children.read more
“Healthy and Wholesome Vegetables Fried Rice as Vegetarian Meal. It’s Delicious!”
This year, Vesak Day coincides with Lunar First day of May. Raised as a Buddhism devoter, we had no reason not to take vegetarian for the day! Everyone in the family had to follow vegetarian diet on each and every Lunar 1st and 15th of the Lunar month since young. So, for this special occasion, I cooked fried rice, with assorted vegetables and vegetarian (mock) meat. I called it Vegetables fried rice.read more
“Hearty congee (or called it porridge) meal that warms the heart of your loved ones”
Porridge wasn’t limited to only oatmeal or cereal in liquid. Chinese congee, savory thick rice porridge had been so well-liked by Asians for centuries.
I had fresh lettuce served with my congee. This was inspired by the congee meal I had in Hong Kong. I loved the idea of having fresh crunchy lettuce as it added different texture to this meaty congee meal, making a good balance. Good garnishing not just for decorating, it relishes the congee, too. Serve it nicely, and then, mix it all up before digging in, you’ll discover the pleasure of savouring such delicious and hearty Cantonese-style congee once in a while (smile).read more
“Quick delicious meat broth ready to serve within 30 minutes.”
This meat broth is my favourite as I liked soup with loads of peppery taste. I had the soup with amount of ground white pepper adjusted to my liking. Not too spicy, yet, strong and intensive peppery flavour. I think I have used almost 1 tablespoon of pepper (to be precise, I used amount of 8 ‘shakes’ of pepper bottle).
I coated the meat slices with thick layer of corn starch in order to create softer, smoother and more interesting bites of the meat. As some of the cornstarch emerges into the broth, it also made the broth thicker, and sweeter. It yielded soft, smooth and flavoursome mouthfeel of the meat. And, I loved the consistency of the soup!read more
“Express Homemade Milky Seafood Soup using a LOW-FAT Evaporated Milk .”
We were having packed Mee Tai Mak Soup from hawker stores as dinner for the past two days, as we wished to have just something hot, soupy, light and fast. And, I was still fanatical over the same noodle soup, for tonight’s dinner. Not the same again, we had the home-cooked one, I cooked as I was inspired by the blogger of My Memories, posting her Milky Fish Soup. It built the urge of having it cooked with a different kind of soup base, the milky type instead of my usual clear soup. With much variances, I’ve came out with the noodle soup recipe of my own.read more
It’s about every food I’ve cooked with heart and loves