Bubble and squeak is a traditional British breakfast made from boiled potatoes and cabbage. In modern times it is a dish made with the shallow fired leftover vegetables from a roast dinner. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together … Continue reading Bubble and squeak
For the last day of 2018 I decided to bake a whiskey glazed ham with Christmas flavours. I bought a smoked gammon joint and it was 2.5 kg in weight. Woke up early and soaked it for about 10 hours, changing the water a few times. Smoked gammon joint has a better taste than unsmoked … Continue reading Whiskey glazed ham – Special
Pomelo, prawns and cellophane noodles salads is my final decision. A friend gave me a pomelo a couple of weeks ago and I have been wondering what to do with it. I know that some medicines may interact dangerously with pomelos and some pomelo hybrids, including grapefruit, some limes, and some oranges and I am taking one … Continue reading Pomelo, Prawn and Cellophane (bean thread) noodles salad – Special
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)
Roti essentially means bread. Roti Canai is so versatile. Traditionally roti canai is served with dhal (lentil curry) or any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savoury or sweet, with a variety of toppings and fillings, which includes eggs, banana, … Continue reading Roti Canai with chicken curry.
We are having a heatwave in the UK and it’s hard to cook or put the oven on during the day as the temperature has been reaching the 30’s Celsius! So I have decided to make pâté last night and just un-mould, into the fridge to chill this morning. Later I will just slice to serve … Continue reading Terrine of chicken, pork and sausage meat pâté – special
Steamed Yam Cake – Kuih Keladi 蒸芋头糕.- special. I had a week of holiday with my outlaws and I have had enough of western food. Really desperate for kuih. So today decided to steam a yam cake. I bought a packet of yam a couple of weeks back and have been itching to use it. … Continue reading Steamed Yam Cake – Kuih Keladi 蒸芋头糕 – special
In the United Kingdom, “pigs in blankets” refers to small sausages (usually chipolatas) wrapped in bacon though in Scotland they are often called kilted soldiers. They are a traditional accompaniment to roast turkey in a Christmas dinner. Pigs in blankets can be followed with devils on horseback, an appetiser of prunes wrapped in bacon. In my house there is never enough pigs … Continue reading Pigs in Blankets or Kilted soldiers in Scotland
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
