Festive fatigue

Festival fatigue – no it’s an awakening! On the 9th day of lunar new year, the family gathered for an auspicious 8 course dinner on 3 round tables. 1) Roasted golden suckling pig is the first course. Its crackling crispy skin and juicy tender meat were devoured by young and old. No hesitation on that…

Meltingly flavorful

Woof, woof – welcome the year of the dog with a dish – meltingly braised sea cucumber, duck and mushrooms, was served during our reunion dinner. It’s duck stewed in pressure cooker pot a day earlier.  The white flower shiitake mushrooms is hydrated for half a day to soften, and sea cucumber was soaked and…

Sharks fins osmanthus eggs

Lunar new year’s eve, I cooked glass noodles with scrambled eggs for lunch ∼ the fancy name is osmanthus eggs. It’s nothing like osmanthus flower as I did not use enough eggs, with too much of glass noodles which also acts as faux pas sharks fins in this dish. Ingredients Glass noodles, eggs, onion, garlic,…

Ngo hiang – meat rolls

Amidst the Chinese new year foodie prep, this dish is welcome as it’s light, crunchy and tasty. It could be served as finger food else as a dish amongst all other festive dishes. Ingredients Simply minced pork (250 gms), fish paste (100 gms), sesame oil (1 tablespoon), 5 spices (1 tablespoon), 1 onion, some coriander…

Pork jerky

Bakkwa, or pork jerky is served in households when guests visit to welcome the Chinese new year. Amongst cookies, candies and drinks, pork jerky is as ‘munchable’ whilst visitors chat to catch up on the goings in the past year or forthcoming happenings. To welcome the new year, I’ve started to bake pork jerky, as…

Eve’s reunion

As like lunar new year tradition, we would have a reunion dinner on the eve especially as kids are home for the festive season, and to welcome 2018 with leftovers symbolic of ever lasting food on the table. It seems like there’s less to do since we’re having steamboat (also called hotpot or shabu shabu)…

Claypot rice

It’s the Eve, children have traveled home one at a time. Today’s lunch is the first meal for family get together. Yet, I’m lazy so I’m just gonna do a one pot solves it all. Ingredients 3 cups rice, 3 pieces boneless chicken thigh, 3 Chinese sausages and kailan vegetables. Prepare by cutting chicken into…

Cantonese style -steamed fish

Was at a buffet, and our table sat many ‘cats’ who had multiple rounds of steamed fish, you know eat as much as you can and they kept ordering repeatedly this Canto style steamed fish. I just couldn’t wait to replicate it at home and I did so today. Method 1) Butterfly a Grouper fish,…

Braised pork belly

We rarely get to eat this, but we’ll indulge this time. Conscious of more veggies less meat kinda diet, this time bought a 1/4 kilogram pork belly, and another 1/4 kilograms of soft ribs. I’ll just braise with sweet vinegar and soya sauce, throw in tofu and carrot to make a healthier dish so as…

Flake with stirfry

I normally avoid flake, but in Australia, many a time had it as fish and chips. Was at the wet market the other day, on impulse bought a half piece of cooked flake fillet. Flake (shark meat) is eaten as a nutrition (Chinese, Japanese) or a stable (Iceland, Norway) else avoided (animal lovers) due to…

Rice porridge and condiments

By condiments, I’m equating to accompanying dishes. It also depends on number of persons the meal is prepared for. The more people, the more condiments you can cook as combination and permutations are endless. Rice porridge is enjoyed as a light meal, sometimes when under the weather, it’s soothing to eat watery and mushy stuff…

Great tofu respect

I’ve great respect for tofu. It’s clean, affordable and best of all nutritional. Also it’s universally available and the versatility is endless.  Original soya bean (Japanese – soft beans) is soaked in water, squeezing out the milk, the left over is further compressed to create tofu. Some of the many iconic bridges I’ve crossed around…