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
Last night while watching MasterChef UK I suddenly decided we are having Mee Hoon Kueh today. So I quickly make the dough and let it sleep in the fridge. I normally make Mee Hoon Kueh soup and a friend always make me curry ones. However recently she decided to go on a diet and eat … Continue reading Curry Mee Hoon Kueh Soup 面粉粿汤
Today I wanted to do an update with explanation on how I get my egg yolks without that green sulphuric ring. A few people have asked me for TIPs and I will blog it here so I do not have to explain so many times. I will just direct them here. If you want my … Continue reading Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) – Update
When I was young, one of my favourite breakfast is this fried glutinous rice. I decided to make some for today and tried to find my recipe last night but I could not find it this blog. Sadly it must heave been lost with my old blog. So today I decided to blog this and … Continue reading Stir-fried Glutinous Rice (生炒糯米飯)
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
I finally found a very good looking bittergourd with no blemishes. Was so difficult to find good ones nowadays and the shops are very clever or sneaky, depending on how you look at it. They will pair a not so good one with a good one and sometimes they turn the rotten bits to the … Continue reading Bittergourd – Lap lap bittergourd (Signatory mine)
When I was doing my shopping at the Chinese supermarket, the butchery section had a huge stack of piggy trotters and I was tempted. Luckily I stopped myself from buying more than 1 packet. It has 3 trotters inside. We Chinese do not like the number 4 you know. I was thinking hard of what … Continue reading Pig Trotters with fermented red bean (腐乳)
Being able to make my own bao is a bonus. It means I can stick some into the freezer and can have bao on tap, so to speak. Today I made some duck bao. I have a deep love for duck cook any which way EXCEPT soup. I cooked the fillings a day before I … Continue reading Duck Bao, Petai Curry Ayam Bao and Sambal Bao
When I was growing up in Kuching, Sarawak I remembered one of the places where my mother used to take us, me and my 4 other siblings to buy breakfast from this shop (I forgot where) that sold the best egg tarts, cream puffs and this very special egg sponge cake but with savoury mince … Continue reading Steamed egg sponge cake with mince pork and fried onions – Special (鸡蛋糕)
Garland Chrysanthemum, Tong Ho (茼蒿) or Shungiku stir fry with garlic and fermented bean curd (腐乳) is one of those dishes that have sort of disappeared through the years. I am not sure why but I hardly see anyone eating, cooking or ordering it cooked this way anymore. Luckily I remember this dish well and … Continue reading Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳
