I am not a pork lover. In fact, seldom eat it. However, I really loved this particular pork meat dish!
It is so “motherly” taste, I shall say. Just close your eyes, flash back your childhood moment where your mum’s home-cooking scent emerges in the air that you can even smell it at the door step upon reaching home from school. Yes, that it is. From my mum.
Loved the fragrance and taste of this dish which I’ve learnt from my mum (smile).read more
I find this dish tastes much better and chewy in the palate when using pork ribs in this recipe. Use of 3-layer-pork is nice, too, if you prefer to eat it with some fat.
The fragrance of the fried rib mingles in the palate and creates a very pleasant after-taste. However, some might find it a little salty due to the red soy bean curd. Do not reduce the amount of this red soy bean curd, but you may cut short its marinating time. The longer you marinate it, the saltier taste it will be. Same thing, if you wish to yield a more intensive taste, marinate it overnight!read more
“Savoury Papaya Soup with loads of taste and nutrients”
Green Papaya and Fish Soup is one of the well-known soup recipes among the Cantonese. I like it, too. However, to cook soup with fish, adding ginger slices is a must in order to eliminate the fishy taste totally. Some of us might not fancy ginger-flavour in the soup. So, can we use something else to replace fish in the papaya soup? Of course, there is. How about pork ribs?
My recipe uses pork ribs, white snow fungus and greenish-ripe papaya. Greenish-ripe refers to not-too-raw kind of papaya. Find much green colour with a little orangy on its rind, and flesh in bright orange. I prefer papaya of this stage as I like to eat it with a little sweet taste (too raw/ green will not be as tasty), and not just for boiling purpose. Eating the papaya after boiled is actually quite “meaningless” as its nutrients have been extracted and emerged into the soup instead. But I simply love to it even with just plain sweetness left in it. Just for the fun of exercising my jaws (chuckling) or to satisfy your crave of having some papayas!read more
“Flavoursome dish to best complement your plain porridge or hot steamed rice”
You know? Sometimes we like to eat roast pork (烧肉), so we will pack some meat from the store as dinner over lunch time. We have to leave the packed meat in the office till the night, and hence, we will normally forgo the nice chili as it will go bad if waited till the night. But, by eating just the roast pork without nice chili to go with, the taste of such scrumptious roast meat goes less appealing, I personally think so (smilling).read more
“Authentic Asian flavour cooked instantly for Homesick Foreign Landers”
Dry curry means curry without wet gravy. It is a good choice as savoury filling of bread, tortilla wrap, naan and roti prata (I love it with steamed rice though :p). I prefer dry curry as the taste is stronger and more intensive to the palate. The curry texture is not too wet on the rice, but enough to complement it.
Good to cook it if you intend to bring it out to friend’s pot-luck party, picnic or as food gift to your relatives. No hassle and no worries that the gravy will spill while travelling.read more
“Make happy dumpling with your happy children at home!”
I like to make either wanton or dumpling as one of the soup dishes for dinner. Filled with meat and prawn in each dumpling. Usually, I make the dumpling for the family by my own. Or, I should say by mum, instead. I was there to help out.
We made this dumpling dish together, with mum. First, place 1 spoon of meat mixture in the centre of the dumpling skin. Add 1 prawn, and wet finger tips with some water and wipe around the edge of the skin.read more
It’s about every food I’ve cooked with heart and loves