“Flavoursome duck soup that helps to reduce body ‘heatiness’.”
Salted vegetable soup is what Chinese believed to help reducing feverish body or ‘body heat’ (降火). Moreover, salted vegetable and tofu soup is my favourite. I loved having the combination cooked with duck meat.
Duck meat yields more intense flavour in the soup, especially roast duck. Yes, I prefered the roasted option, but for healthier purpose, I wouldn’t mind using fresh duck instead. If you like to eat the duck meat, use meaty or drumkstick part. As for me, I would usually use those boney parts, such as, duck neck, wings and feet from the whole roast duck to cook this soup since we do not eat those parts. As such, no food go to waste. So, we have the hot and flavoursome veggie duck soup to go along with our duck rice meal. :)read more
“Steamed Taro and Pork Belly (Yu Tou Kou Rou 芋头扣肉)”
We loved Kou Rou (扣肉), and I loved it even more if it’s cooked with yam (means taro, we called it yam here in SG)!
My previous post on Mei Cai Kou Rou was done without adding yam. This time, I did.
I believed adding the yam to ‘Kou Rou’ dish originated by Teochew cuisine. Not too sure, but one thing I was certain that it made the dish even more wonderful! Just swap the Mei Cai with yam and pork belly, or adding yam to the Mei Cai Kou Rou, works as well.read more
“Homemade ‘Mei Cai Kou Rou’ (梅菜扣肉) can be as good as restaurant standard”
Hey, it may not be as good as restaurant chef, but it is for sure very delicious for a homemade version (chuckling)!
I cooked it at home as outside is selling expensive for this pork dish. I could understand why as its preparation and cooking methods are kinda complex.
I took me for than 2 hours to get this dish done, from steeping of preserved vegetables (梅菜) to steaming the pork belly. Well, it was because each detail has to be executed in orderly manner for great result. However, it may look deceptively complicated, but after the frying step, it should be alright, as it left only the steaming, and then, the presentation part that matters.read more
“Flavourful and healthy clear vegetable soup which you have to cook it for your family. Trust me, it’s much likeable by everyone!”
There is’t special for cooking Chinese ABC vegetables soup (assorted vegetable soup) with pork ribs. But I just learnt a different way to cook it more delightful!
Maybe not to you, but it was new to me.
My friend cooked the ABC vegetables soup with dried anchovies (dried ikan bilis 江鱼仔)!
I thought the taste of dried achovies would not complement the vegetables in soup, but it does, indeed.read more
“Healthy Stir-fried Chinese Spinach aka Yin Choi (Leaf Amaranth) with Goji Berries (Wolfberries). Don’t forget it’s nutritional values!”
If Chinese Spinach does not sound familiar to you. Try read it in Cantonese – Yin Choy, or in Mandarin as Xiàn Cài (苋菜). It’s Amaranth leaves.
This is a well-known ‘baby vegetable’. When baby starts taking solid or semi-solid meal, Chinese Spinach has always been the first vegetable choice to be cooked in porridge. Mince or blend the vegetables, before adding into baby’s porridge cooking.read more
This dish is very common and well known in Asia countries such as Singapore, Hong Kong and Malaysia. You may easily get the dish at our hawker centre, coffee shop (煮炒摊 – “Zhu Chao Tan”) and even Chinese restaurant. Singapore normally uses Kailan for this dish, while Malaysia and Hong Kong use lettuce. I personally prefer the lettuce as it yields more crispy texture and the greeny taste is milder.
It is very simple dish to cook at home, in fact.read more
It’s about every food I’ve cooked with heart and loves