Chinese Style Braised Pork Knuckles (中式焖蹄膀)

Updated post on 10-4-2016

Usually with extra gravy available, I will use it to braised mei cai or mui choy like what my mum did. Please scroll down for simple instructions.

INTRODUCTION

I have a few pig trotters recipe as

Read the rest
Chinese Peanut and Sesame Pancake (花生和芝麻烧饼)

INTRODUCTION

A Teochew granny in Singapore knew that I love to taste authentic Teochew kuih and she took the pain to  arrange her relatives from Shantou, China to bring me this unsightly kuih all the way from China. By the

Read the rest
Borneo Sour Brinjal aka Terung Dayak or Terong Assam

INTRODUCTION

I shared with a Facebook Group in Sarawak in the following manner and that spelt out how I felt issuing this post. It attracted quite a number of likes and comments in the post. From what is being discussed,

Read the rest
One Pot Vegetable and Nuts Dish (养生蔬菜坚果饭)

INTRODUCTION

My wife always prepared this in her office. She only have one small basic rice cooker in the office and she and her colleagues like to prepare this for lunch. As her colleagues are vegetarian, so she  prepared vegetarian

Read the rest
Preserved Radish Omelette aka Cai Poh Nerng (干煎菜脯蛋)

INTRODUCTION

This is a humble household dish that I think most Chinese families in the region will also know how to cook.. This dish simple and fast and most families cooked this dish to go with porridge because of the

Read the rest
Classic French Almond Friands (杏仁费南雪)

INTRODUCTION

It is such a coincidence that when I bought my Madeleine mould at the bakery shop, I also stumbled across some cheap oval shape baking tins. i bought 10 of them with the unit price of 55 cents per

Read the rest
Pumpkin Bread Rolls (金瓜排包)

INTRODUCTION

Pumpkins were extremely cheap in Singapore last week and that is the reason I have used pumpkin to prepare some simple breads for the family.

I did not have much to tell readers except that this is a very

Read the rest
Classic French Madeleine (法国玛德琳小蛋糕)

INTRODUCTION

I have long wanted to issue the madeleine recipe but I do not have the mould. Without the mould, it can’t be called a madeleine. Yesterday, I unwillingly and irrationally bought an imported mould from USA that cost me

Read the rest
Hong Kong Supreme Soya Sauce Fried Noodles (豉油皇炒面)

INTRODUCTION

While Singapore and Malaysia breakfast items have economy fried noodles, Hong Kong has this very humble soya sauce fried noodles. It is very humble as the flavour of the noodles is purely from soya sauce and you can easily

Read the rest
An Healthier Alternative : Oatcakes or Oatmeal Biscuits (燕麦饼干)

INTRODUCTION

When I was stationed in Shanghai, I needed to work a lot of overtimes.  One of the snacks that I like is the oatmeal biscuits and that is how I started to like this biscuit. I like it because

Read the rest
简体中文繁體中文Bahasa Melayu
Skip to toolbar