“Homemade ‘Mei Cai Kou Rou’ (梅菜扣肉) can be as good as restaurant standard”
Hey, it may not be as good as restaurant chef, but it is for sure very delicious for a homemade version (chuckling)!
I cooked it at home as outside is selling expensive for this pork dish. I could understand why as its preparation and cooking methods are kinda complex.
I took me for than 2 hours to get this dish done, from steeping of preserved vegetables (梅菜) to steaming the pork belly. Well, it was because each detail has to be executed in orderly manner for great result. However, it may look deceptively complicated, but after the frying step, it should be alright, as it left only the steaming, and then, the presentation part that matters.read more
“Authentic Char Siew with my heirloom recipe – Yummy & Juicy Roasted Pork that whets your appetite.”
‘Char Siew’, is actually Cantonese pronunciation. It means ‘fork roasting’. Why is it being called as ‘fork roasting’? It simply refers to its cooking method, long strips of marinated pork meat which are skewered with long forks, and roasted in a large covered oven using charcoal. This is a traditional way of making this dish. Char Siew is one of the famous “roasted flavours (烧味)” in Asia, especially Hong Kong. Char Siew (叉烧) is also well-known as Chinese roasted pork, barbecued pork and Cantonese-style honeyed pork.read more
“Home-cooked Ee-Fu Noodles is irresistibly delicious”
Braised Ee-Fu Noodles is a popular noodle dish in Cantonese cuisine which you may find it almost in every Chinese restaurant in Asia (e.g. Hong Kong, Singapore, China and etc) or overseas Chinatown (I ate this at Chinatown in San Francisco), for casual dining or during special occasions like birthday celebration (especially old folk’s) as Ee-Fu Noodles symbolizes longevity. Ee-Fu Noodles usually braised with dark soy sauce, especially in Singapore and Malaysia. The taste of Ee-Fu noodles is marvelous with its aroma and interesting chewy texture in the palate!read more
“Instant made ‘low fat’ Laksa with abundance of sides to go along!”
I wanted to cook up a quick meal, Laksa seemed like a good choice. Hadn’t gotten any chance to prepare the ingredients in advance (as I did my marketing of the day during lunch hour), I started to wash and peel the prawns, cut meat into thin slides and soak bean sprout, etc. Set them aside, I boiled a pot of water for making the soup base.
Since I usually did not have much time to cook extensively after work, I used readily packed laksa paste which commonly available in any supermarket (about $1.70 and $2.50 per packet). Guilty as charged, with no excuse, but I truly thought it does come in handy and eases my cooking, at times. :))read more
It’s about every food I’ve cooked with heart and loves