“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
“Refreshing seafood dish, healthy and appetizing!”
Got the idea of cooking this savory steamed fish in an appetizing and refreshing soup based from my creation of fruits salsa dish a couple of weeks ago.
My initial intention was just to use up the remaining ingredients from the Salsa making, did not expect to turn my steamed fish into such gourmet. The combination of toppings gives the dish a colorful tint as well as adding great refreshing flavor to it!
“It’s a steamed fish, also a steamed egg dish. 2-1, you have got the best of both!”
Here we have a healthy dish to be categorized as an easy and fuss free cooking. This steamed fish in egg paste surely is one of the best fitted dishes in this category. I learned this recipe from one of the TVB cooking shows I have watched and this, is an adaption to their recipe.
Why is it named ‘safe-for-all’? The reason being (which explained by the chef in the show), this dish would be an easy-to-consume fish dish for all ages. From the aged to young diners, there is no need to worry about nor watch out for fish bones while having fed in large mouthful scoops.read more
“Easy Making Mouth-Watering Steamed Minced Pork Cube with Dong Cai and Salted Egg Scopes”
This dish is similar to my previous steamed minced pork with salted eggs recipe, but this one tastes fuller than the other due to the addition of Tianjin preserved vegetables (aka ‘Dong Cai’ 冬菜) in it. And, I think this looks better in terms of presentation as I tried making it to resemble the mini treasure boxes on the plate. It is great to cook this during Chinese festive like Mooncake festival, Dumpling festival and even Chinese Chap Go Mei (Lunar Fifteenth Day of CNY), to make it a symbolical festive dish with the name of the recipe I have it here.read more
It’s about every food I’ve cooked with heart and loves