Today I am going to make Loh Mai Kai aka glutinous rice chicken. It’s another dish that disappeared with my old blog and now that we are in lock down and it’s too cold to go into my garden yet, I will update to this new blog. I make this dish once or twice a … Continue reading Loh Mai Kai 糯米鸡
Today I cooked Hainanese Chicken Rice, cooked the traditionally way. Both my children are at home today and my son though very western in his taste does enjoy chicken rice. So mummy is going to spoil everyone. I have tried cooking and tasting this, with the chicken over rice steamed method but it is just … Continue reading Hainanese Chicken Rice
Cantonese Century Egg and Pork Congee – Pei Tan Chok ( 皮蛋瘦肉粥 ) is a very warming meal. I call this a meal, not a dish as it is a whole meal in a bowl. Warm and satisfying, nourishing and comforting. Once in a while I love to cook this as eating it is just … Continue reading Cantonese Century Egg and Pork Congee (皮蛋瘦肉粥)
A friend gave me a chunk of beef flank about 2kg in weight and I was thinking and thinking and thinking what best to cook with it. Finally I have decided on crispy beef. Beef flank is perfect for this dish and it’s not tough. It has also been a log time since I cook … Continue reading Crispy Chilli beef
Once in a while I have a hankering to boil this soup. It brings me down memory lane when my father would take us to this restaurant in the middle of Pandungan Roak, Kuching, Sarawak. No matter what dishes the parents ordered, there will always be this soup. I guess it is because we, the … Continue reading Sweetcorn kennels, meat balls and liver soup
The weather has been pants this last week. I have just taken into the house my baby okra plants as it has been quite cold and they are still not quite strong enough yet. It has been drizzling on and off the whole week but today is the worst! All day drizzling with the temperature … Continue reading Glutinous rice moonshine chicken
Kacangma or Motherwort Chicken (益母草姜酒鸡）a dish unique to Sarawak or so I thought when I was much younger. However I have since found that this herbs, Motherwort (益母草) is a herb that is NOT only indigenous to Sarawak but have been used in traditional medicine for centuries in China, Greece and North America. I consider … Continue reading Kacangma or Motherwort Chicken
I have been wanting to eat this for a long time. Especially the burnt bits at the bottom. Finally make it with the lap mei (assorted waxed meats my sister-in-law sent me all the way from Malaysia. Craving satisfied. Because I do not have a big enough clay pot I made it with my Circulon … Continue reading Lap Mei Fan Preserved (Waxed) Meat Rice 臘味飯
Black Sweet Vinegar Pork Trotter is such a traditional Chinese dish. In the olden days this dish is often cooked as a confinement food after giving birth. The Chinese believes that this dish would ‘get rid of wind’ and is good for ladies post natal immunity after giving birth. However it is now a very … Continue reading Black Sweet Vinegar Pork Trotter 姜醋猪脚
A friend recently is very interested in learning this dish. Maybe because she sees I eat a lot of this. It’s my go to lazy dish. When I am wrapping, I tend to wrap a big batch and bagged them into my freezer. Then when I am hungry and want some food I would just … Continue reading Chinese Dumpling Soup (Sui Kow) 水餃
