“Cook more rice! This dish you are about to cook surely whets your appetite.. Prepare to go for second serving with this flavourful juicy pork ribs topped on your rice!”
Finally had some time to update my site. I have still been cooking, despite busy and tiring schedule at work. However, I need to stretch a bit more of my time to share them with you here, after all the priorities like family, child, household chores come first. I know you can understand… (smile).
Oh well, if you have been as busy or even busier than I do, don’t ever give up home cooking, k? I am going to share this recipe which takes you just 5 minutes of your time to prepare and 15 minutes to leave it to cook, and you will be free to do your own stuff before returning to serve!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
There was this gentleman reader requested me to post my recipe of steamed Song fish head with whole black bean some time back.
Yes, I do like steamed fish with whole black bean for its delicate briny flavour. And of course, steamed fish is the heathier choice on the plates.
I used fish tail instead of fish head this time. It’s simply personal preference of more fleshy portion while fish head is definitely good in this recipe, too (I usually use fish head in curry recipe.. smile).read more
“An authentic Asian chicken dish that truly whets your appetite.”
This wonderfully aromatic chicken dish is one of my favourite Cantonese dishes. We called it 豆豉鸡 (Dow Xi Gai), in Cantonese. It’s easy on preparation and big on flavour!
Prepare more rice and you may end up double your usual amount this time.
Remember to get the whole preserved black soy bean (豆豉), and NOT the minced soy bean paste (豆瓣酱). It usually comes bottled which already flavoured, some with oil and some with chili, off the shelves. Unless the flavoured whole black bean in bottle is your only option or you actually prefer to have it spicy, cook this chicken dish with original preserved whole bean, which you may try getting it from neighbourhood Chinese provision shops or minimarts. Use of whole black bean reserves the natural black bean flavour in the dish, and you may also get to bite and taste the whole bean.read more
“Simple savoury steamed fish with fragrant steamed rice is good enough for simple dinner meal”
I would like to cook more fish dishes as fish contains high nutritional value, DHA, mainly.
Well, steamed fish is the easiest way to fix a quick dinner meal if you are a working class. Simple, easy, yet healthy choice of cooking. Complete the meal with just a bowl of rice, we have its flavourful sauce here to pair it so perfectly.
Ingredients 1 tail of whole Red Snapper, scaled, removed internals and washed. Few slices of ginger Pinch of salt and pepper 3 tablespoons of minced bean paste (豆瓣酱) 1 tablespoon of sugar 1 tablespoon of minced garlic 1 tablespoon of Tamarind sauce (made from 1 tablespoon of tamarind paste with pulps, dissolve in water)read more
“Delicious bitter gourd that does not really taste bitter.”
Bitter gourd aka bitter melon is well-known with its rich nutritional properties. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, iron, beta-carotene, calcium and potassium. It has high dietary fiber and very low in calorie. Many Chinese families also believe in its cooling effect to reduce ‘heatiness’ in the body. However, not many take bitter gourd, despite all the health benefits it has. As its name implies, this vegetable tastes bitter!read more
It’s about every food I’ve cooked with heart and loves