“It’s not your ordinary Kou Rou (steamed pork belly) dish.”
I have my conventional recipe for Kou Rou dish. And here, I was to bring my pork Belly dish to a new level, with the necessary festive twist. Simply to prepare it as one of our Chinese Lunar New Year dishes!
I would like to consider this an entirely different pork belly dish. Not only the side ingredients were adapted for auspicious purpose, the recipe was just different. Cai po, Miso paste, mirin, etc were used here.. Weird? It turned out so well, in fact!
“My new pineapple curry, with made-from-scratch curry paste recipe.”
Curry, a dish which comes in all variations, and has been cooked in all cuisines. No one wouldn’t know what is curry. I have my new recipe for curry, too, which has incorporated fresh pineapple paste.
Cook this mild spicy sweet curry, it just goes well with any kind of staple food e.g. biryani rice, nasi lemak, white rice, crepe, bun and bread.
300g of pork meat (short ribs or loin)
2 long wedges of fresh pineapple (for making into paste)
1 long wedge of fresh pineapple, cut
5-8 cherry tomatoes
2 cloves of garlic, minced
2 shallots, minced
1/2 teaspoon of salt
Pinch of brown sugar
60g of coconut milk
2 tablespoons of cooking oil
“Looking for pineapple tart recipe? Here’s my homemade pineapple tart, in rolls, from scratch. It’s simple that even a beginner in baking could do it!”
I made and am always making the express pineapple tarts, using store-bought pineapple jam filling from Phoon Huat shops. Both the open-faced tart and ball types. Just making the crust, and my tarts were ready to be indulged in. For this good year, I’ve made the filling as well. It’s not that the filling is difficult to make. It isn’t, but takes time, like 2 hours and so?! Then why now? Because I did not go Phoon Huat, but NTUC Finest supermarket. Saw the Sweet 16 brand pineapple there, I had the urge to make pineapple rolls! Not forgetting my new crust/ cookie pump set, I want to make pineapple rolls! Lol