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
“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
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
“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
“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:
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 bundleread more
“After so many Lo-Hei ceremony, we are now becoming more and more prosperous with good fortune luck!”
Chinese Lunar New Year has finally come to an end with happiness. This year, will be the most prosperous year for me as well as many who had tossing up the good to better luck with the SIN-MAL popular ritual, the symbolic Lo-Hey ceremony. Due to my current active social circles, many Lo-Hey sessions have been made at home and organized in and out of office, with colleagues, friends and family. I’ve taken the Lo-Hey for a total of 12 times out of 15 days of CNY as well as the pre & post CNY. Among the many different Yu Sheng dishes I have tasted this year, the best tasting one will be the Yu Sheng pack from Kwong Cheong Thye, and second best goes to New Moon brand Abalone Yu Sheng, for home dining purposes. As for restaurant Lo-Hey, I liked it from Peach Garden.read more
It’s about every food I’ve cooked with heart and loves