Classic Steamed Pork Ribs with Fermented Black Beans (豆豉蒸排骨)

INTRODUCTION

My late mum never ever steamed pork ribs for us. Pork ribs only appeared in soup that was cooked for many hours until it fell off the bone. I am  rather nervous when I decided to blog this recipe

Read the rest
Classic Sichuan Dish – Ants Climbing a Tree (蚂蚁上树)

INTRODUCTION

“Ants Climbing a Tree (simplified Chinese: 蚂蚁上树; traditional Chinese: 螞蟻上樹) is a classic Sichuan dish in Chinese cuisine.Additional names for the dish include “Ants climb tree”, “ants climbing up a tree”, “ants on the tree”, “ants creeping up a

Read the rest
Special Compilation of Sarawak Unique and Popular Cuisines

INTRODUCTION

Since I started my blog about 3 years ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak

Read the rest
Manicai Fried Beehoon (树籽菜炒米粉)

INTRODUCTION

This is an unique Sarawak noodle dish that is only  common nowadays. It was not that common when I was a kid. We did prepare cangkuk manis with noodles and my mum usually prepared it in a soupy form

Read the rest
Nonya Kapitan Chicken Curry – Ayam Kapitan (甲必丹咖喱鸡)

INTRODUCTION

One reader was asking me whether I have Chinese Ah Ma style of curry recipe… She said she had purchase a lot of ready premix but it just doesn’t taste the same compared to her granny cooked. I told

Read the rest
Homemade Lard–Water Boiling Method (水煮猪油)

INTRODUCTION

Many people missed granny’s cooking and they cannot replicate exactly the taste primarily because of two ingredients. Granny uses lard and MSG that most households are not using it because we were brainwashed that these two things are bad

Read the rest
Thai Steamed Fish with Lime (Pla Neung Manao or ปลากะพงนึ่งมะนาว 泰式柠檬蒸鱼 )

INTRODUCTION

Before we have kids, me and my wife used to dine in Thai restaurants for its delicious spicy and tangy food. One of the commonly ordered fish dish is this Thai steamed fish.

This dish is very refreshing, tangy

Read the rest
Pickled Lettuce Stewed Meat (罐头菜心焖肉)

INTRODUCTION

Every time when I wanted to issue a recipe, I will have to decide what is the purpose of the post. Will the readers be interested? Will it be too easy and is there any readers who will try?

Read the rest
Steamed Scallops with Luffa (干贝丝瓜)

INTRODUCTION

We used to eat braised luffa or sponge gourd and granny usually braised the luffa until very soft that melts in the mouth. That is why, most of us think that luffa cooking time will need to be very

Read the rest
Sarawak Sweet Taugeh or Beansprout Noodles (砂朥越豆芽炒面)

INTRODUCTION

I have been struggling whether or not to share this simple noodle dish. Simple both in terms of cooking method and ingredients. After due consideration, I have decided to blog for records because every time I posted this dish

Read the rest
Page 1 of 3
1 2 3
Translate »
简体中文繁體中文Bahasa Melayu
Skip to toolbar