Century Egg and Coriander Soup (皮蛋芫荽汤)


“One of a kind delicious soup dish. Apparently, this soup is very popular as Hotpot soup base, esp in Hong Kong.”

You might hate eating food with coriander, and also find it weird and unimaginable to have century eggs cooked in soup… but that’s not the case in this soup dish.. Such combination in my soup might sound unappealing but it was indeed very aromatic and delicious to consume.  And don’t be surprised, this was one of the most popular options of hot pot soup base in many restaurants in Hong Kong. I was initially in doubt with such soup option, too, but looking at so many of the reviews from those experienced diners, they actually well commented this as hot pot soup base. Hence, I thought it wouldn’t go wrong to go with the choice of majority, esp the locals’ recommendation. So I tried the soup the very first time when I had my hotpot meal in Hong Kong. And, it surprised me pleasantly. It was such a delicious soup with natural aromas and sweetness yielded from the corianders and century eggs in the soup!

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Pan-Roasted Prawns (干燒明蝦)

“Sometimes you just need to fix a quick, yet, luscious, dinner meal for the family..”

Go into just about any restaurants of all cuisines, you are sure to find prawns on the menu. But ordering of seafood, especially prawns (large shrimps) dishes, also mean to lighten your wallet before leaving the reataurant. How about cooking up a ‘restaurant-style’ seafood dish for the family? :)

This is simple to fix and deliciuos to taste large prawns dish, especially if you like the prawns to be packed with robust flavour with mild spiciness in it. Even though the prawns are to be served dry without any gravy, you may actually serve the dish with some cut limes, for squeezing its juice over the prawns upon tucking in, for more zesty flavour. Just to be reminded that with or without the lime, the prawns are juicy and moist enough to taste as it is pan-roasted (in Chinese, we called it 干燒 ‘Gan Shao’, which means dry-roast) where the prawns will be roasted and crisped on the shell, but tender and moist interiorly.

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Japanese-Style Crispy Pork Chop (日式炸猪扒)

“Simple and quick-making Japanese-style crispy pork chops make your lunch box meal one of the best ever. And, remember to serve it with the savoury Japanese curry gravy!”

Prepare this savory pork chop meal in less than an hour time. And learn my tricks in making successfully crisped and coated chops. It is a 99% success rate.

And because it was home cooking, I tend to make it a healthier dish for my family, so as to save some cooking oil, as I do not like to keep the used cooking oil for cooking more than one time. So, instead of deep-frying the pork chops, I chose to shallow-fry them. It will still be crisped, but I had to fry only one side of the chop at a time as the oil in the pan will not be enough to submerge the entire piece. Just make sure that the chop is not too thick, and shallow frying method will be as good to make the dish a success.

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Japanese Curry Pork Chop Lunch Box

“Lunch Box Makes Easy”

Busy at work recently, and preferred lunching in most of the time. I had to prepare lunch box.

I bought a new nice navy blue (his favorite colour) triangle-shape microwavable lunch box which comes with a spork (spoon plus fork in one… Ribbons not included) from Robinson, for frequent use. Unique triangle shape, it presents an elegant outlook.

This was one of the lunch box meals I’ve prepared, the Japanese curry pork chop rice. Cooked this as it took just an hour to prepare and get ready, as a store-bought ready made Japanese curry sauce was used. So, there wasn’t a need to cook the lunch box meal from scratch, and I think this ready made curry was delectable and complementing with the pork chops. I had the curry sauce packed separately to avoid causing sogginess to the chops.

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Tom Yum Yogurt Cream Spaghetti Pasta

“Place where Thai meets West”

Be sure to serve this mild spicy and refreshing pasta dish with the freshest seafood like large prawns, mussels or squids, and you will be impressed by this non soup version tom yum savory.

I used yogurt as the cream in this recipe, to create healthier and lower fat dish. Otherwise, feel free to use full cream, for more creamy texture.

Ingredients
300 grams of dried angel hair or spaghetti noodles
8 x-large tiger prawns
1 large or 2 small brinjals aka eggplants, halved lengthwise then sliced crosswise but do not cut it through entirely, its skin should remain undivided as a base to the sliced fleshes


50 grams of Tom Yum paste
500ml of chicken stock
2 tablespoons of plain yogurt
1 tablespoon of Thai fish sauce
1 teaspoon of coconut sugar (or brown sugar)
Lime juice squeezed from 1 small lime
1 small onion, chopped
2 cloves of garlic, minced
20 grams of butter (or more)
2 teaspoons of olive oil for sautéing brinjal, plus 1 teaspoon for coating of wok before sautéing prawns, and 1 more teaspoon for heating the sauce pan for cooking later, in total = 4 teaspoons

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Easy Bake Pandan Kaya Swiss Roll

“It takes less than 30 minutes to complete the whole process of Swiss roll making, from beating of cake flour till serve on the table!”

These light and fluffy Swiss cake rolls make a great dessert to complete your sumptuous full course meals. It also makes good accompaniment to a cup of aromatic coffee or hot chocolate beverages during your tea session or in-between meals. Or, to save your bucks, make this crowd-pleasing dessert as snacks for your tea gathering at home with abundance of buddies!

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