Braised mushrooms, fried toufo with beef I cooked a simple one pot braised dish tonight but thought I will blog it for my son. He bought his own place and moved out for a few years now and he has picked up some cooking skills along the years. In fact in the last year he … Continue reading Braised mushrooms, fried toufo with beef
Steamed salted cornfed chicken with a liberal does of sherry. Salted chicken is so easy to make at home. This is the simplest no fuss recipe. You buy the chicken and unlike the British people, we Chinese like to clean our chicken with salt and rinse before eating. In the winter this is a good … Continue reading Steamed salted cornfed chicken – Home brewed Yim Gai
Sarawak Red Kolo (Kolok) Mee 哥罗面 Today I treated my family to a special noodle dish from Sarawak. It’s been awhile since I made this and although it is called Red Kolok Mee, no colouring was used. Well at least not me. As for the steps of cooking please have a read here – https://www.julieolive.co.uk/2019/08/22/kampua-mee-kolok-mee-pok/ … Continue reading Sarawak Red Kolo (Kolok) Mee 哥罗面
Chicken, leeks and carrots in blackbean sauce Today I dismembered a cornfed chicken and used half of it to stir fry blackbeans. The hubby and daughter are big fans of blackbeans. I, myself can either take it or leave it. However we all love leeks and carrots. As such this dish was born. Just a … Continue reading Chicken, leeks and carrots in blackbean sauce – Signatory mine
Today I have decided to cook Claypot waxed meat Rice (Lap Mei Fun) – 腊味饭 but with claypot and do it much simply. I did not fry my rice first like I normally do and I did not add any other seasoning. I planned to start using up all the purchases I have brought back … Continue reading Claypot waxed meat Rice (Lap Mei Fun) 腊味饭 – made simple
I have been hankering to eat crab fried rice for awhile. A friend had cooked it twice and each time I saw hers, I was absolutely dribbling. To cook this in the UK is not that easy, more so for me as I have to gather the ingredients and plan like a military execution. I … Continue reading House Special Devon crabs fried rice
When I was doing my shopping at the Chinese supermarket, the butchery section had a huge stack of piggy trotters and I was tempted. Luckily I stopped myself from buying more than 1 packet. It has 3 trotters inside. We Chinese do not like the number 4 you know. I was thinking hard of what … Continue reading Pig Trotters with fermented red bean (腐乳)
Being able to make my own bao is a bonus. It means I can stick some into the freezer and can have bao on tap, so to speak. Today I made some duck bao. I have a deep love for duck cook any which way EXCEPT soup. I cooked the fillings a day before I … Continue reading Duck Bao, Petai Curry Ayam Bao and Sambal Bao
If you happened to live in the UK you have to plan your cook. The other day when it was so sunny I fried the salt fish (kiam hue, in Hokkien) I brought back all the way from Kuching. I do this in my garden which I have a cooking stove set up. This is … Continue reading Salt fish toufo (Kiam Hue Bean Curd)
Yong Chow or Yang Chow fried rice originated in the city of Yangzhou in the Jiangsu province of China. It does not matter what you call it; yong chow fried rice, yang chow fried rice, yeung chow fried rice, or Yangzhou fried rice – there’s no denying that this Chinese egg fried rice is delicious. It is a … Continue reading Traditional Yang Chow, Yangzhou fried rice (扬州炒饭)
