It’s about every food I’ve cooked with heart and loves
“Old cucumber soup. Sweeter, and more nutritious this time.”
Adapted from the popular Chinese old cucumber and pork ribs soup. It was better in this version, sweeter soup with smoother mouthfeel. The presentation of the soup looks more alluring, too.
Simple and quick to assemble. Let’s give our loved ones some healthy and nourishing soup dishes.
“Cooking a restaurant dish isn’t as complicated as you imagined it was.”
Super easy recipe. Simply get a bottle of Korean BBQ sauce to marinade the meat. This is great for busy working couples who wished they could prepare their dish in a flash.
I use pan-fry method to cook it. However, barbecuing is perfectly fine, especially if you are throwing a barbecue party, use this sauce would make you a different marinade next time.
“Soup for nursing mums”
Yes. This soup is great for increasing breast milk supply, and hence, it turns out to be an important and great confinement soup dish, especially beneficial to the new mummies who are breastfeeding their new born during this period.
Green papaya soup is also recommended by the hospital. If you happen to browse their lactation leaflet, you will notice some recipe suggestions listed on it include the green papaya soup. Mostly using fish meat to complement the soup, but I personally believe the better effect in increasing milk supply by adding pork knuckle (pork hock) instead.
This is one of my favourite dishes, even not in confinement. I would have this pork in sweet vinegar dish once in awhile when I have craving for it.
It is especially important, to be taken after child-birth as it claimed to help in warming the new mother’s stomach, shrinking uterus, tonifying inner energy – ‘Qi’, promoting blood circulation, and much more!
Ingredients
1 whole pork knuckle, chopped into chunks
800 gram of old ginger, peeled and lightly mashed
1 litre of sweetened black rice vinegar aka sweet vinegar (甜醋)
1/2 bowl of black bean (黑豆)
2 blocks of palm sugar aka Gula Melaka (each about 3″ in length)
Optional:
4-5 eggs, hard boiled and shelled
Method
1) Boil sweet vinegar, ginger and black bean in a large claypot and boil over high heat till bubbling. Then, add palm sugar. Reduce heat to low fire to simmer till it releases aroma.
2) Heat off and leave it to cool overnight. Need not to store in refrigerator.
3) Re-heat the vinegar soup over medium fire. Add in pork knuckle, and continue cooking till pork meat soften, about 30 minutes. Cover claypot with its lid.
To add the hard-boiled eggs, simply add the eggs at the last 10 minutes of the cooking process. Heat off and serve with steamed plain rice.
“Simple 3-in-1 Festive Dish, as simple as 1.2.3”
Fish, shrimps, crabs, pork knuckle and poultry are important food symbols during the Spring Festival. However, we cannot omit the importance of having greens during such festive celebrations, especially in this modern society. Having too much meaty and seafood stuff, in addition to sweet beverages and alcohol, it might not be as abundant as we think we would received in the end of the day, if we do not take the right balance in our diet. :) Besides, vegetables do play an important role in symbolizing closeness (in relationship) and vitality to life. ‘Closeness’ (亲 ‘qing‘) has the similar pronunciation as ‘Green’ (青 ‘qing‘) in Mandarin. Lettuce, as 生菜 ‘sheng cai’, in Chinese，the first character, ‘生’, has often been related with the character ‘生’ in 生气, the flow of vitality to life. It also symbolizes money making, 生财 ‘sheng cai’. So, how can we omit having vegetables here?
Well, I have used Napa cabbage in my recipe. Napa cabbage, be a symbol of gratifying and satisfactory. The auspiciousness has been elevated to its fullness, with the stuffed filling in these Napa cabbage rolls. This way, you won’t end up eating solely vegetables or meat. You’ll have the best of both worlds, three indeed (plus the prawn meat in the stuffing, too). Don’t forget, it’s steamed!: D
“It’s nourishing and flavorful. Don’t hate the idea of cooking pork pancreas in this tonic soup, try it first. Find out how amazing it could be, to help you to add an experience in your cooking journey.”
[Ingredients Value]
Pig Pancreas:
Offal dishes are greatly consumed and most likeable by Cantonese people. By and large, offal is widely used in Cantonese culinary. From the most common braised trotter to the popular roasted chicken livers, Cantonese people are crowned the dialect group that uses offal in their cooking the most, and that includes soup cooking.
Pig pancreas (pork pancreas), Cantonese people [mainly in Hong Kong] called it, 豬橫脷 (pronounced as ‘Ju Wang Lay’ in Cantonese), and Chinese called it 豬胰 (pronounced as ‘Zhu Yi’ in Mandarin), is often used in soup dishes. Residing in Singapore, you may not be familiar with this offal as it is not commonly consumed here, but the pig pancreas is available at the butcher’s stalls in many wet markets. It’s not usually displayed openly in the front counter/ chiller though. Ask the butcher for it, and most of them would be able to offer.
“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!
“Cheesy pork cutlet, Cheesy pork sandwich, or Cheesy fried pork chop, whatever you called it, this delicious savory ‘cheesy in pork’ dish would now be your child’s all-time-favourite. So as to you, big guys!”
I was so excited to introduce to you my latest dish, the mini cheesy sandwiched pork cutlet!
Yes, I did not make the standard sized pork chop, and instead, the bite-sizes. I wanted it to look cute. Most importantly, it was because I did it in a way that the pork chops were steamed beforehand. Just like my Japanese pork cutlet dish, it was easier to deep fry the crust to almost perfect golden by not worrying if the meat was cooked or not. Well, you may think this is an extra step which might not be necessary to you, do the ‘raw’ way may give you your better dish instead. It’s your comfort choice though..