Beef Stroganoff is originally a Russian dish of sautéed pieces of beef served in a sauce made with sour cream. From its origins in mid-19th-century Russia, it has become a very popular dish around the world, with considerable variation from the original recipe. It is a very easy dish to cook and pleasantly nice to … Continue reading Beef Stroganoff
With a Cantonese mother and a Hakka father I decided I have to cook this dish this way. I know, I know I deviated from traditions but I want to pay homage to both my parents. I blame it on lockdown. Too much time at home thinking. kekekekekeke As my daughter is trying to learn … Continue reading Hakka Mui Choy with Pork Belly – 梅菜扣肉
Savoury muffins are good lunchbox fillers for children Continue reading Cheese and Bacon Muffins
My hubby has a love affair with black-beans but he only appreciate the whole black-beans that I marinated overnight with rice wine/sherry and fresh chillies, not the commercial packets or jarred mushy ones. He knows how to enjoy his black-beans! He is a connoisseur of black-beans – kekekekeke Today I made his favourite sauce but … Continue reading Braised tofu pop with pork belly in black-beans sauce
It is of not secret that I call my in-laws, my outlaws and they still love me (I think) kekekekeke This is they way they make gravy. My son declared that today’s gravy was so good he could drink it like beef broth if hungry. Guidance on how to make with pictorial today. Continue reading Beef gravy as taught by my outlaws
I love a good roast and Côte De Boeuf or ribeye of beef is my favourite cut to roast. So this Christmas I roasted one and took some pic for a special friend who said she has trouble cooking beef. I hope she enjoys the step by step pictorial. Hope she will try again as … Continue reading Côte De Boeuf – Ribeye of beef
The pipa ( Chinese: 琵琶) pronounced as ‘pee-pah’ is a four-stringed Chinese musical instrument, belonging to the plucked category of instruments. Sometimes called the Chinese lute, the instrument has a pear-shaped wooden body with a varying number of frets ranging from 12 to 26. Pipa toufo should resemble the shape of a pipa. Every time I … Continue reading Pipa Toufo (琵琶豆腐) – signatory mine
Kiam Hue steamed pork belly or minced pork is one of those dish that makes you go for that extra bowl of rice. On a cold raining day like today it is fabulous. This is such an easy dish to cook. I literally start by frying the salt fish on low heat and start slicing … Continue reading Kiam Hue steamed pui bak (Salt fish pork belly)
It is without a doubt that if you want to eat something to your taste or if you are fussy with your food then you have to learn to make it yourself. I have to admit I am quite fussy though my close friends will say I am extremely fussy. I, on the other hand … Continue reading Fu Pei Guen – 腐皮卷 (虾 & 鸡); prawns and chicken beancurd wraps
I bought a huge English crab from Devon and I used the boiling method to dispatch it to crab heaven and then painstakingly picked all the meat. One of the dish I made from some of the meat is potted crab. This is extremely easy to make and taste good if you are a fan … Continue reading Potted crab with a hint of lemon
