Pomelo Cocktail Fruits Salad

“Serve this festive salad this coming Mid-Autumn Festival!”

Heavy meals, overeating, indigestion, often associated with festive celebrations. As one of our Chinese festival, Mid-Autumn aka Moon Cake Festival, is approaching, I would like to share this salad dish with you.

Since we tend to eat generously during festive seasons, it’s good to have some refreshing salad to ease your stomach sometimes. And here, I have this nice salad dish where one of the essential Mid-Autumn festive food, pomelo, is used in it.

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Black Pepper Tender Pork Slices with Curry Leaves

“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 had specially cooked this dish for hubby as he commented that he liked it after tasted this from the restaurant we visited for dinner the other day. 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!

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Stir-fried Spicy French Bean and Bak-Kwa with Silver Fish

“Turn this common vegetable dish into new revolution to your tastebud”

Our most popular Asian snack, bakkwa, the thinly sliced sheet of dried meat tasted salty sweet, and its texture is similar to jerky, but our bakkwa is more moist.

Now that with the bakkwa added to the French bean, this stir fry has turn into a total new revolution to the tastebuds, it’s true!

The cut bird’s eye chilli has also plaited an important role in delivering extra zings that complement the dish as well as giving a fulfilling flavour as a whole.

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Egg Mayo Salad Sandwich

“Egg mayo cum salad in a form of sandwich for a satisfactory meal, for breakfast, lunch or early afternoon snacks”

This is a great way to use up your eggs before they get old. For hearty and filling breakfast or as easy quick lunch on busy weekdays.

Though egg mayo sandwich is very common, but its taste created from my recipe is unusually delicious. I learned this from a chef friend who taught me to make the egg mayo this way. The addition of butter to the mayo smoothens the egg mixture even further.

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Roasted Fragrant Orange Pork Ribs (香橙焗排骨)

“I cook this whenever my craving for some refreshing meat dishes kicks in, and it’d easily prepared and cooked even in those busy nights.”

Serve this simple-to-assemble tangy pork ribs on a bed of leavy greens, or enjoy it as a complete Western meal with soft creamy mashed potato and lightly salted blanched mixed vegetables.

You may prepare the marinating the night before, for even greater flavour to be yielded… When ready, simply roast it in oven and you will be able to get this served in a flash. Whet your appetite with the zesty and mild saltiness of hoisin sauce flavours in the ribs even in the busy weeknights!

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The Perfect-licious Parchment Pasta @ Pizza Hut

“Two new Parchment Pastas, the true decadence of uniqueness and tenderness for your tastebuds @ Pizza Hut.”

One of my favourite foods is pasta and that’s why I cook pasta pretty often. I enjoyed eating pasta, for indulging in the great eating pleasure out of its simplicity. It’s not limited to just my own pasta cooking, but I loved having great pasta when dine out, too.

Here come the new additions of two fascinating pasta dishes to the huge pasta family on the menus of Pizza Hut restaurant, which will be served, from today, the 25th August! And, it was my honour to be invited by Nuffnang, the Asia Pacific’s first blog advertising community, and Pizza Hut restaurant, to sample these pasta dishes in an elaborate food tasting session organized by Pizza hut’s marketing dept before the launch. This is not only for the purpose of advertorial, but I was long ago a big buff of Pizza Hut food, per se. Hence, getting to know about the new launching, it made me so excited and I was looking forward to seeing how these Parchment Pasta dishes might look and taste like, since they are named, “Parchment”…

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It’s about every food I’ve cooked with heart and loves