“Delicious home-taste pork dish with smooth and tendering texture that you can never resist.”
This pork dish is one of the most popular Asian dishes, be it homecooked or dine-out order.
Remember the aromatic ginger and spring onion (also called it scallion) plus a touch of fragrant oyster sauce in its marination provide the classic stir-fry flavour in both the smooth bouncy pork and fragrant thick gravy. It simply complements just a plate of plain steamed white rice at its best.. This is truely mouth-watering!
Hi there, how are you? It has been many days since my last update of post.. Even though I still cook during these busy days, but was really too occupied by tons of chores, and no choice but to miss my recipe sharing. Well, I am back now.. (smile).
Today, not posting any HK gourmet, I am sharing my soup recipe here. One of my reader, Ms Lin Li, left comment in my FB fanclub and requested for more soup recipes, actually. And I promised her to share it in the upcoming post after my last chicken dish. So, here you go..
“An authentic Asian chicken dish that truly whets your appetite.”
This wonderfully aromatic chicken dish is one of my favourite Cantonese dishes. We called it 豆豉鸡 (Dow Xi Gai), in Cantonese. It’s easy on preparation and big on flavour!
Prepare more rice and you may end up double your usual amount this time.
Remember to get the whole preserved black soy bean (豆豉), and NOT the minced soy bean paste (豆瓣酱). It usually comes bottled which already flavoured, some with oil and some with chili, off the shelves. Unless the flavoured whole black bean in bottle is your only option or you actually prefer to have it spicy, cook this chicken dish with original preserved whole bean, which you may try getting it from neighbourhood Chinese provision shops or minimarts. Use of whole black bean reserves the natural black bean flavour in the dish, and you may also get to bite and taste the whole bean.
“Simple and quick vegetarian fried rice with dark soy sauce, for the whole family during weekdays.”
Yesterday was Chu Yi (1st day of Lunar March). I am not very good at cooking vegetarian dishes, seriously. So, I was really head scratching all the time when come to vegetarian days, twice a month. As weather was hot, I did not want to cook curry dishes. Just to keep it simple but filling, I had no choice but to fry rice, again.. Cooked this vegetarian fried rice improvised from my previous recipes, I think this fried rice turned out deliciously!
Last week, two of my office buddies and I had craving to eat bee hoon for breakfast when saw the fried bee hoon dish selling at our office cafeteria, but we stopped ourselves from buying it as it looked so greasy which actually curbed our ravenous, then. So, I decided to fry my own bee hoon for the next morning.
The recipe of this fried bee hoon was posted long ago (see recipe: Stir-Fried Bee Hoon with Stewed Pork), but this time, I had to double the amount of my original recipe to cater all 8 – 10 of us, and also cooked it with slight variations.
“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 remember to get a large bottle for her, and I ended up with many large bottles of different sauces flied 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 go check out this place. So, we planned it such a way that we could have some good food for lunch around this area (上环, Sheung Wan/ 中环, Central), at the same time, visit the shop.