“Japanese Pork cutlet with Special Miso Sauce that whets your appetite”
Once my non-Chinese friend asked me why Chinese likes to marinate the meat for ALL sorts of cooking other than BBQ? Will it really make a huge difference in taste? I was speechless. Frankly, I do my marinating for meat, even if it’s to be added in my noodle cooking, fried or soup. Some said it is a must to elevate the taste of the meat… Some said marination is to hush up the ‘meaty’ (or ‘fishy’) smell in it… And, I could tell you that it is pretty much a habit learned from mum since young, more than any other reasons… (smile).read more
This dish is similar to my preserved black bean chicken dish, but it should be considered the simplified version. Easier and quicker.
I cooked it this way to save some time and effort, actually. Since this is just a resemblance dish for settling our dinner with a quicker fix after being worn out by all my festivities since last year end, I didn’t thought of posting this, actually… But, to my surprise, papa said this version yields even better taste than my original version. The version which I’ve learned from the tv cooking program of the celebrity chef (laugh)!read more
“Sweet Swiss chicken wings. Simply easy to cook, and delicious to savour.”
Thanks to my readers who love my recipes. You gave me ideas on what food to cook and explore at times. I was requested to cook Swiss chicken wing this time. In fact, I wanted to cook this dish since my last taste of the Swiss wing at the cafe in Hong Kong during my trip there back in Sep.
As well-known by many foodies, especially Hong Kong residents, Swiss chicken wing is not originated from Switzerland. Swiss wing is believed to be a great creation by a Hong Kong chef. Hence, Swiss chicken wing is popularly served in many cafes and restaurants in Hong Kong. Some even considered this as HK cafe delicacy.read more
Crunchy on walnuts, flavorful on chicken dices with mild sweetness yielded from the addition of honey in this dish. This is a dish likable by both the kids and adults.
In fact, I have this recipe and had the dish cooked up quite some time ago, but did not share so quickly due to lack presentation effect in my food photo. It’s too monotonous with just a single tone of brownish colour on the plate. So, I wanted to cook this again to take and show you a nicer picture of this dish before I could post it up. However, I decided to post this recipe now, after reconsideration as I think the sharing of any good recipe is more meaningful than showing off pretty picture.read more
“Simple & hearty weeknight home cooked dish that comes with a WOW factor!”
This is one of the many versions of soy-sauced chicken stir-fry, and this is the best I liked among the variations, ever since my first cooking of such with a similar recipe found in the apps of my iPhone..
Not only having chicken as the main ingredient in this dish, the young ginger has also taken the lead here. For both its exotic flavor and eating pleasure. Yes, both the chicken and ginger are the main ingredients for the dish here to be savored on!read more
“Signature Black Pepper Pork. I’ve it cooked with curry leaves, for more exotic flavour. Trust me, you’ll like me.. Oops.. Like it, I meant…”
This recipe has become one of my signature dishes.
I did not create this dish. It was tasted in a restaurant and found it really delicious. By examining the ingredients used in their dish, I was confident that I would be able to adapt and fix up the dish at home on my own. And, it had been a success in making the similar dish!
So, here I am sharing one of my simplest but greatest pork dishes which I had adapted. :)read more
It’s about every food I’ve cooked with heart and loves