Salted Pork Belly – simplified version. A very simple recipe. I like to make this sometimes and it taste extremely good but as it does takes little bit of patience but for something so simple to make it tastes quite satisfying as an accompaniment to a good shot of whisky or brandy or beer or … Continue reading Salted Pork Belly – Simplified Version
Preserved Mustard (Mui Choy) with Mince Pork (梅菜肉碎) is my favourite childhood Hakka dish. My mother used to cook Mui Choy with mince pork for us but I remembered hers to bit a tad sweeter than mine. It is because I am conscious of eating less sugar over the years that I do not use … Continue reading Hakka Mui Choy with mince pork
One of hubby’s favourite chicken dish is the Cantonese roast chicken. In fact he is most happy if he can have Cantonese roast chicken with Hainanese chicken rice. He does not like the white poached chicken. He prefers ‘poached’ chicken if it is done in the Sous Vide. For someone who can’t cook he sure … Continue reading Cantonese Style Roast Chicken (广式烧鸡) – Special
Salted Egg Yolks Butter Pork Ribs – 牛油黃金排骨 with curry leaves & fresh chillies. Salted egg yolks and evaporated milk is very rich, and paired with curry leaves, the smell is so good. This is quite an easy dish to cook. I wanted to soak a new batch of salted eggs so I went all … Continue reading Salted Egg Yolks Butter Pork Ribs – 牛油黃金排骨 with curry leaves & fresh chillies
Sometimes I have crazy fancy ideas. I blame it all on watching the never ending cookery programs on television. As a housewife who has had no training whatsoever, if I can cook this at home I am sure everyone can. I really love doing this webpage to share my ideas. 1) Deboned chicken wings stuffed … Continue reading Simply chicken wings 3 ways – Special
I bought 2 corn fed chickens on Saturday and they have been giving me sleepless nights, wondering what to do with them. Hubby requested for Cantonese roast chicken so I marinated one for Friday. However I felt like frying today so I woke up at the crack of dawn. Washed the chicken with salt, rinsed … Continue reading Crispy Sesame Chicken
Szechuan style Sweet & Sour sauce with crispy pork slices. Sweet & sour sauce can be said to be one of the top 3 favourite sauces among the British population with sweet sour chicken being one of the most ordered food from Chinese take away shops. The Cantonese or Hong Kong sweet and sour chicken, … Continue reading Szechuan style Sweet & Sour Pork – Special
Claypot Kung Bao Boozy Frog Legs. Kung Bao also transcribed as Gong Pao or Kung Po, is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chilli peppers. This is a classic dish in Szechuan cuisine originated in the Szechuan province of south-western China and includes Szechuan peppercorns. Although the Kung Pao dishes is found throughout China, there are regional variations that are typically less spicy than the Szechuan … Continue reading Claypot Kung Bao Boozy Frog Legs (砂煲宫保田鸡) – Special
And so the journey of the torch ginger Bunga Kantan continues. This time it is bitter gourd or peria in local Malaysian dialect. I can eat this alone like salads. It’s very nice with lettuce serve like lettuce wraps. Continue reading Kerabu Peria salads – Special
Last Saturday a few of us met up for a get together to celebrate the Malaysian Carnival at https://www.brickendonbury.co.uk/view-blog/merdeka-malaysian-carnival-23rd-september-2017-9/ It was a fun chin wag alongside plenty of food. A friend gave me a very fresh packet of curry leaves and I’ve been thinking of ways to celebrate them. It is not that easy to get such fresh … Continue reading Spicy, Sour & Crispy Pork Belly in Belacan, Asam and Curry leaves – Special
