“Impress your guests with this quick and easy curry chicken and egg goodies during your open house or friends’ visit!”
Curry chicken is a common spicy Indian cuisine across Asia countries. Asian loves spicy food, and Singaporean is always so fascinated by this fabulous curry dish. We have our own version of curry chicken, whereby its gravy is more ‘watery’. Indeed, we like to drench the bread, especially french loaf, into curry sauce, eating the loaf with curry dipping as a meal just by its own. Having more gravy in the curry chicken dish, we can even pour the curry sauce onto a plate of fried bee hoon (rice noodles) or fried rice to complement the dryness of the fried bee hoon/ rice.read more
“Believe me, it’s the best homemade braised pork meat I have ever tried!”
This recipe was originally featured in a popular magazine. When I was flipping through the magazine, the food picture of this recipe shown on the magazine attracted me for a second look. I decided to give it a try as most of the ingredients used in this recipe were what I already had at home, or easily get it from supermarkets/ grocery shops.
Seriously, it was very delicious! I was so proud of myself for giving it a try. This recipe does not yield traditional briny-tasted braised meat with five-spice flavour. It was a hot spicy pork dish with a hint of sweet plum taste.read more
“What’s for dinner tonight? See my simple “T-bone” pork chop with dark rum recipe.”
I tried making a 5-course Italian-Western dinner at home last week. It was my first trial making western meal at home, and felt so excited when first started. It was a hectic experience where I tried to managing everything, all at a time as hoping to have each course served pleasantly and warm. Finally, it was done quite to my expectation. They had hot steamy food, one course after another, while I was busy acting like a chef in the kitchen, and came to the dining table to have a munch or two quickly, before going back to the kitchen again for preparing food of next course. Well, my effort pays! They were very satisfied with the taste and presentation of food I’ve prepared for them (winking smile).read more
“Impress your loved ones with these extensively flavoursome fried chicken mid-joints and drumlets!”
This is my house specialty chicken wing dish with simple preserved red beancurd.
Again, simple and quick recipe is my forte, same goes to this dish!
Not the standard oyster sauce flavour which I used to cook, taste of fried chicken wing never the same again!
8 – 9 medium Chicken mid-joints
8 – 9 medium Chicken drumlets (winglets)
2 cubes of preserved red beancurd (Chinese translation: 红腐乳)
1 cube of chicken stock essence cube, chilled it first
2 tablespoon of self raising flourread more
“Steamed Taro and Pork Belly (Yu Tou Kou Rou 芋头扣肉)”
We loved Kou Rou (扣肉), and I loved it even more if it’s cooked with yam (means taro, we called it yam here in SG)!
My previous post on Mei Cai Kou Rou was done without adding yam. This time, I did.
I believed adding the yam to ‘Kou Rou’ dish originated by Teochew cuisine. Not too sure, but one thing I was certain that it made the dish even more wonderful! Just swap the Mei Cai with yam and pork belly, or adding yam to the Mei Cai Kou Rou, works as well.read more
“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
It’s about every food I’ve cooked with heart and loves