Posts Tagged ‘chinese cooking’
On 15 May 2013:
| 1. | Winter Melon Pork Rib Soup | 冬瓜排骨汤 |
| 2. | Green Peas Stirred Fried with Sliced Pork | 青豆炒肉片 |
| 3. | Chinese Leaf Lettuce fried with Chinese Fermented Bean Curd Sauce | 腐乳酱炒香/油麦菜 |
| 4. | Fried Black Promfret with Thousand Island Dressing |
On 13-May-2013
White rice served with:
- Meat Stuffed Tofu Puffs and Fish Cake Soup (豆卜肉丸鱼饼汤）
- Braised tofu and egg in Chinese Black Vinegar（黑醋焖蛋及豆干）
- Celery Egg Omelets (西芹蛋饼）
As a Chinese of traditional upbringings, I seldom throw away food. We continue
Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese, Malaysian and Singaporean cuisines, although it is also commonly sold in Thailand. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞),
GENERAL
I have lots of topics on the pipeline, I am lagging behind “my house plant series” and “national flower series” but I cannot help but to write this post for fierce that it will slipped away from my mind.
GENERAL
I have lots of topics on the pipeline, I am lagging behind “my house plant series” and “national flower series” but I cannot help but to write this post for fierce that it will slipped away from my mind.
WHAT I COOKED TODAY SERIES (家常便饭系列)- 3 May 2013 (at Blk 664 Jalan Damai)
3 May 2013’s menu:
1. White carrot pork rib soup (白萝卜排骨汤)
2. Teochew style steamed red grouper (潮式蒸红斑)(Angkao)
3. Braised luffa/tower gourd with egg (蛋汁炆丝瓜)
4.
