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
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
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
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
