“This Chinese burger with delicious Bak kwa and pork floss brings your good childhood memory back to life”
This is undeniable appeal and infinite flexibility have inspired a culinary lover, like me, to improvise the recipe, for the popular Chinese carb-snack during my childhood time.. How does this recipe come into my collection? I remembered those days where roadside stalls that sold these warm aromatic Bak Kwa sandwiches were found easily. I missed the taste, but couldn’t find it anymore. You may try your luck to find this delicacy in Malaysia, but it is simply not easy to find it in Singapore nowadays (No more roadside hawker lar..) I really like it. So as my family. So, I thought of making my own version by a recipe I have adapted simply based on my childhood memories… Blah blah blah… Things have just rolled on apace since then. And this is the creation what you see now!
“Chicken Stew with Assorted Root Vegetables for cold rainy days”
This dish is a variation of a stew served at the Soup Spoon restaurant, where I usually have or pack my soupy lunch during rainy days. It was to avoid walking to lunch to unsheltered places on my heels under the rain.
The Tokyo chicken stew soup is one of their popular choices in the Soup Spoon restaurant. I was not sure why is it called Tokyo chicken stew. Perhaps it has some special ingredients from Japan in it, I was not too sure. However, this is surely a delicious stew in clear soup which resembles the chicken noodle soup served in many Western cuisine restaurants. I was very interested to cook this up on my own at home. To please my family, and to save my bucks, too!
“Still clams, still soupy.. And now with mallow squash. Delectable and low in fat, this soup dish is also easy to be assembled at home!”
Seafood and mallow soup dish. Not quite a soup, but more like a soupy dish. Don’t understand what I mean? Ok, let me explain… This recipe was supposedly a moist (but not wet) barbequed dish, but I added with some water to make it a soupy dish. I did not add too much water, just half the amount of the usual soup cooking’s, just to make it more soupy, that’s all.. That’s why I called it a soupy dish instead of soup dish.
“Happy Mid-Autumn Festival 2010 – Have you eaten any mooncake yet?”
Chinese Mid-Autumn Festival is one of the important festivals for Chinese. In Singapore, the main festive food to celebrate Mid-Autumn is the mooncake and you could probably see stores selling varieties of mooncake way before the actual day.
As a festive food craze, I loved mooncakes very much! Yes, I would eat at least 1 mini sized or half the regular mooncake every other day once the mooncakes were available in the market.
“Serve this festive salad this coming Mid-Autumn Festival!”
Heavy meals, overeating, indigestion, often associated with festive celebrations. As one of our Chinese festivals, 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.
“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 did not create this dish. It was tasted in a restaurant and found it really delicious. 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!
So, here I am sharing one of my simplest but greatest pork dishes which I had adapted. :)