Last week I bought a packet of yam, yes frozen as I have been bitten many a times before buying fresh yam and when peeled only to find half was bad aka shades of brownish, which I dare not eat. These frozen ones are quite good and most times very floury denoting good yam taste. … Continue reading Fragrant Yam Rice, Taro Rice (芋头饭)
Recently it has been much easier for me to lay my hands on ‘fresh’ lotus roots. The other day when I was at the shop, I saw this fresh stick of lotus root winking at me. So, I bought it for the princely sum of £8 plus! Sacrilege! However, lotus root is good for us … Continue reading Braised pork ribs with lotus roots and nam yue (fermented red beancurd)
Sometimes, actually most times I like to do a one dish. Often, we skipped breakfast, have early lunch and late dinner. Lucky for me hubby is one who do not mind eating the same dish for both meals and if it is Malaysian curry he can eat it for few days – kekekekeke Today I … Continue reading Braised trio of soyabean products – toufo, dried beancurd (fu chok) and fried toufo – Special
I decided we are having chicken this week but I have no idea what to cook with it. There is no point in asking the hubby as he will always say “curry!” I wanted to do something different and finally decided late last night I am going to cook it stuffed with glutinous rice. Roast … Continue reading Roast chicken stuffed with glutinous rice
My hubby is a big fan of chicken breasts. He was so happy when I told him the Sunday passed we are going to Costco to get some chicken breasts. The typical Englishman that he is, is a huge fan of chicken breasts as they have no bones. However hubby did not know that I … Continue reading Simply Chicken Floss
When I was young, a long, long time ago my mother used to cook this dish for us five siblings. Sometimes she cooks with prawns and sometimes with lobsters which growing up in Kuching, Sarawak used to be very fresh from a friend of my father’s. We all loved this sauce a lot although our … Continue reading Sweet Chilli Crab claws – Special
My hubby has a love affair with black-beans but he only appreciate the whole black-beans that I marinated overnight with rice wine/sherry and fresh chillies, not the commercial packets or jarred mushy ones. He knows how to enjoy his black-beans! He is a connoisseur of black-beans – kekekekeke Today I made his favourite sauce but … Continue reading Braised tofu pop with pork belly in black-beans sauce
The pipa ( Chinese: 琵琶) pronounced as ‘pee-pah’ is a four-stringed Chinese musical instrument, belonging to the plucked category of instruments. Sometimes called the Chinese lute, the instrument has a pear-shaped wooden body with a varying number of frets ranging from 12 to 26. Pipa toufo should resemble the shape of a pipa. Every time I … Continue reading Pipa Toufo (琵琶豆腐) – signatory mine
It is without a doubt that if you want to eat something to your taste or if you are fussy with your food then you have to learn to make it yourself. I have to admit I am quite fussy though my close friends will say I am extremely fussy. I, on the other hand … Continue reading Fu Pei Guen – 腐皮卷 (虾 & 鸡); prawns and chicken beancurd wraps
This recipe have been on the pipeline for yonks. It was in my old blog which I have lost and I meant to put into this new blog but the opportunity did not present itself until today. I have developed this over 22 years to suit my taste. Please use this recipe as a guide … Continue reading Char Siu, Chinese BBQ Pork, 叉烧肉 ala Julie’s recipe
