Phoenix Claws – 豉汁凤爪 As I was searching my blog for this recipe of mine I could not find it. Then I realised I must have lost it with my old blog. So it gives me a good opportunity to repost today. Luckily I have taken some pics. I was actually given about 2kg of … Continue reading Phoenix Claws – 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce) – Signatory mine
So yesterday my daughter came home from work with 2 big bunches of freshly picked wild garlic. Her chef at work said to her, “Chinese like to stir fry them” so he picked me 2 big bunches. The gal said he don’t think us Chinese do more than just stir fry! Grrrrrrr………………… How wrong is … Continue reading Wild Garlic -Signatory Mine
Whenever I traveled back from Malaysia I always carry half a dozen raw whole salted fish back to UK. Then when I have time and if the weather permits, I will fry them outside in my garden. After frying, I individually packed and sealed them for my fridge and freezer. This makes it simpler for … Continue reading Salted fish braised toufo – Signatory mine
The second dish I wanted to make with the chayote fruit is Jiu Hu Char. I grew up in Kuching, Sarawak. My mother will cook this traditional dish – Jiu Hu Char with jicama (bangkwang) every Chinese New Year. It is one of my more favoured dish. We sauced it with baked beans. Even then, … Continue reading Chayote Jiu Hu Char – signatory mine
When I am gifted something, I like to make the best use of it. I like to think ummm……’out of the box’ sort to speak and I enjoy tremendously the drafting period. I was given some chayote fruits and I wanted to cook something different with them. I have 2 ideas and today I used … Continue reading Ngoh Hiang made with chayote – signatory mine
Claypot Loh Shu Fun (Claypot Silver Needle Noodles) 瓦煲老鼠粉 with Salt Fish (Ham Yue) Ikan Masin Yesterday we had very light dinner so we all woke up a tad hungry this morning. I decided to cook this fast dish as I have everything on hand. So breakfast was within half an hour. Managed to cut … Continue reading Claypot Loh Shu Fun (Claypot Silver Needle Noodles) 瓦煲老鼠粉 with Salt Fish (Ham Yue) Ikan Masin
Posh Mee Rebus is what I am calling mine. I am going to show the steps in the simplest form. Over the last few decades of cooking I have become more cleverer at simplifying the method. Else it’s a failure in life right as no point getting older if not wiser. The joy of hubby … Continue reading Posh Mee Rebus simplified – Signatory Mine
Loh-Mai-Kai-糯米鸡 with belt and braces This is an update post to my old post HERE with TIPs I have learned with age. I like to think with age come wisdom? I much preferred to make it this way nowadays. It is easier and for me a lot more convenient. My recipe remains the same but … Continue reading Loh-Mai-Kai-糯米鸡 with belt and braces
This morning I phoned back home to have a chat with my mother. Chats always inevitably end up in talking about food. She wanted to know what I am cooking today. When I told her, she excitedly told me how I should cook it. Yes there are some extra steps but after tasting it, mother … Continue reading Szechuan Preserved Vegetable with Meat
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
