On a day like today where the weather is teetering between 13C & 16C you get to feel a bit bored. It has just been cloudy all day and I really feel like cooking something comforting. At the top of my comfort food list is steamed minced pork with Tung Choy. I still remember the … Continue reading Steamed Minced Pork with Tung Choy (冬菜蒸猪肉)
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
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
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
