Tonkatsu (Japanese Pork Cutlet)

“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

Special Miso Sauce

“A savory sauce you can eat in many ways”

Happened to learn a Miso sauce for pork chop cutlet from tv, as I mentioned previously. Happy to adapt its original recipe to my version of homemade Miso sauce! I couldn’t wait to tell you how versatile this sauce is…

I used this Miso sauce as the gravy for my pork chop cutlet. The taste of the gravy went so well with the pork chop as well as the white steam rice I took along with the chop. It is even good enough to eat just the rice with this Miso gravy! read more

Homemade Mango & Strawberry Salsa

“Fruits day, it’s not necessary to be in liquid or paste form. I make fruits into refreshing briny salsa dish.”

I saw a very great Japanese pork chop cutlet from a Japanese variety show in tv, and decided to try it out as it looks really alluring (Show you the recipe next time!).

To make my pork chop meal more balance with both dry and moist dishes, the fruit salsa came to my mind. I had thus craving to make mt own salsa as I find it a great complement to something dry, like pork chop, since it contrasts the taste and texture.. The super refreshing mouthfeel to have a chilled side dish like salsa for piping hot pork chop is also what I was looking for. read more

Express Black Bean & Soy Bean Paste Chicken Stir-Fry

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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

This Weekend-Family Meal: Chicken McGrill @ McDonald

“It feels like dining at a posh American restaurant. I’m lovin’ it!”

This post is not exactly an advertorial. It’s just my personal experience with the newly launched burger by McDonald.

McDonald threw a private food tasting party for its new launch of Chicken McGrill and I was lucky to get a slice of the action, invited by Nuffnang.

This food tasting party was an exquisite one. The food was served on elegant porcelain dish and metal cutlery, even our table-clothed dining table was nicely decorated with fresh yellow roses, given a feel of luxe, you won’t feel like you are dining at a fast-food restaurant. Look at the way they served their hot fries to us, it’s in the nice porcelain cup! It’s lovely~ read more

Honey Dew Sago Recipe

“Chilled honey dew sago dessert. Refreshing and yummy dessert to save your bucks, yet, surely to impress the crowd in your party, or your very loved ones!”

Requested by reader, Serene, I made this dessert, and am posting my recipe of this dessert, the Honey Dew Sago dessert for her today. :)

I made this for our dessert after dinner this evening. Weather is getting warmer recently. So, this chilled fruits dessert comes in great!

Here’s come the recipe:

Ingredients
1 medium-sized ripe honey dew, peeled and deseed. Cut half of the melon into big chunks, and use the other half melon to make small honey dew balls (using melon ballers) or simply dice into small cubes
5 tablespoons of tiny sago (about 60 grams)
5 tablespoons of sugar
200ml of water, plus 50ml more for cooking sugar syrup
200ml of coconut milk (cream)
3 – 4 leaves of pandan leaf, tie into a small bundle
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It’s about every food I’ve cooked with heart and loves