Fragrant Soy Sauce and Condiments from Kowloon Soy Co, the Traditional Soy Shop in Central, Hong Kong Island (九龍醬油)

A traditional soy sauce and condiments shop in Hong Kong

Many people told me that soy sauce made in Hong Kong is so much tastier than from any other places. My mum had reminded me to get a large bottle for her, but I ended up with arms full of large bottles of different sauces flew back to Singapore, because I found this place.. Kowloon Soy Co (九龍醬園).

In fact, this place was again recommended by Mr. Cai Lan in his recent food show, 蔡瀾品味. I was eager to check out this place. So, we planned it such a way that we could have some good food for lunch around (上環, Sheung Wan/ 中環, Central), at the same time, visit the shop within the same vicinity. More

Homebaked Mango Cake for Birthday Celebration

“Making of round-shaped Fresh Mango Cake as birthday cake.”

I first baked this mango cake (in square shape) as ‘tea cake’ for meeting at the office. And now, I have readers who like to bake this the birthday celebration. I am sure this will be a good choice, for an easy baking, and yet, impressive enough to surprise and make the loved one happy!

So, I would like to share this mango cake, in a round shape this time, it tends to be more like a birthday cake. Yes, I baked this for special occasion. So, I am sharing the pictures of my round shape mango cake, just to give you an idea how your round shape mango cake will look like, as compared to the square one which I have posted previously, even though the recipe is the same. More

Stir-Fried Pig’s Liver with Spring Onion and Ginger (姜葱豬肝)

Stir-fried pig’s liver with scallion and Hua Diao rice wine. You will like this, if you like livers, but if you don’t vary the dish with other meat types and adapt the recipe, it’s still perfectly fine though!

Of course, I was following up with the other “Scholar dish“, or perhaps, it’s just the usual stir-fried pig’s liver dish, I shall called it now (smile).

I wanted to recommend this dish as I think having the best and freshest pig’s organs is to have it dealt and cooked by your own! I have never tasted any fresher pig’s livers from outside stores/ food centres than those I cooked at home, seriously. It’s simply because you will choose the best liver, probably bought it freshly from the market first thing in the early morning, then store and chill it perfectly. Then, cook it almost immediately to retain its freshness, with the best cooking method you’ve learnt. More

Pan-Fried Tofu with Spring Onion

“Check out what are the tips and tricks on making this sautéed tofu dish a success in both taste and appearance!”

Hey! I continued to post about this tofu dish… Mind me, it was because I wanted to tell you more about this particular dish and to introduce it to you as usual Chinese dishes now, since this is not the ‘original‘ version, but the modified one by pan-frying/ sautéing method (smile).

No worries, I am not repeating the recipe which you may find it in previous post, I just wanted to share with you my experience in cooking this tofu dish down to details, with some cooking tips and cautions to be taken starting from preparing till cooking, too. More

Pan-Fried Salmon in Homemade Teriyaki Sauce

Easy Japanese recipe of Teriyaki Salmon – 照り焼き鮭

Today’s second day of new year, 2010.

I was still in the new year mood, having a new resolution of gastronomy, I started exploring in different kind of cuisine. Yesterday, I had an urge for cooking Japanese food for the next dinner, which was today’s. So, I went to NTUC Fairprice Finest to get the necessary ingredients as this store is located not far from my place and it has quite comprehensive selections of Japanese food ingredients and condiments, made of both locals and direct import from Japan.. Yeah, I wanted to make a Japanese cuisine for dinner for my loved ones! More

Cordyceps and Ginseng Tonic Soup with Black Chicken (冬虫夏草泡参黑鸡汤)

“Nourishing Chinese Herbal Soup, its extensive health benefits to all ages are beyond your imagination.”

I had a bowl of Cordyceps tonic soup for lunch at one of the coffee shop at Ang Mo Kio area last week as I wanted to take something nourishing and tonical. Did not expect Cordyceps soup to taste so great, its mild fragrance in the palate with a hint of natural sweetness impressed me. So, I jotted down the Chinese herbs found in the soup (luckily, I still recognise each herb used.. :p), and decided to find out more about it, and to make it at home for my family.

[Ingredients Value] Benefits of Cordyceps:
Cordyceps Sinensis, also known as caterpillar fungus. In Chinese, we called it 冬虫夏草 (direct translation as ‘Winter worm Summer grass’), or simple term as 冬虫草, or even just 虫草. I simply love the subtle taste of this clear soup. This great and nutritional soup not only taste good, it has its vast health benefits! The characteristic of cordyceps is neither cooling nor heaty, but mild and nuetral to be taken by all ages. Cordyceps are widely used in Chinese medicine due to its high healing properties believed by many Chinese medical practitioners. Some Chinese even believe that it promotes longevity, if Cordyceps were to be taken on regular basis. More

Nourishing Bird Nest with Ginseng and Rock Sugar

“How to clean the “unprocessed” raw bird nest? Let’s check it out! And your effort & time will surely be paid off with this goodness!”

Time to pamper yourself with luxurious bird nest dessert!

My mum got me some of these unprocessed original bird nests of the home-bred swallows. That was my first time seeing the raw bird nests. Unlike those already well-processed with machine types which also moulded very beautifully in standard curve shape and size, these raw bird nests were full of feathers and dirt, and never in uniformed shape and size. To be franked,I couldn’t imagine the delicious cooked bird nest dessert was made from these appealing raw ones….

[Ingredients Value] Benefits of taking bird nest regularly: More

The Correct Way to Cook Instant Noodles

“No choice, but to eat instant noodles? Here’s the correct way to cook instant noodles without harming our bodies and health (that much..)”

I have been sharing this piece of nutritional information with my readers in My Wok Life’s Face Book Fan Club. I did not post it up earlier on, because these types of nutritional tips/ information were supposed to be exclusive to my readers who joined me in my FB, as promised. However, it seems to be something useful to know, for the sake of your health, if you are one who hasn’t really came across this message.

Hence, I decided to have it posted in my blog today, to share it with ALL, even if you are not in my FB.. Just this one… The rest of other interesting information, you are still invited to log on and be my FRIEND, to know it all and have the first-hand information! Yeah, the FB Fan Club already has gotten to read this since a month ago…(chuckling)!

Well, you may or may NOT know about this:
Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat. However, that is the WRONG method of cooking the instant noodles! By doing this, when we actually boil the ingredients in the powder mixes, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic, after boiling it on the heat. More