This is a common household dish and I doubt if any readers have never eaten this dish before… It is a cuisine of Cantonese by origin but apparently it is well liked by all dialects. i am issuing this
I am rather embarrassed wanting to issue this recipe and it is not my intention to share with readers this simple household recipe. I believed I am the only blogger to blog this dish. Lol. However, I have decided
This is a compilation of common Chinese household vegetable dishes targeted as new house chefs. Including in one post is the technique of vegetable blanching and the common sides ingredients to go with the vegetable dishes. The list
Update on 13-9-2016
Upload of new pictures. I have been preparing this these few years as I really like the fritters which is crispy. The thinner your fritters, the crispier it will be.
Vegetable fritter is rather international. Almost
This is a soup dish that I have always craved for it。 It is rather extraordinary as not many Fujian Chinese soup dish are as sour as this dish。 However, it is a well liked dish that most Chinese
It is another day and time to submit my report. On 6th August 2013, white rice served with:
|1||Steamed Tofu With Eggs||豆腐蒸蛋|
|2||Blanched Chinese Lettuce With Fermented Bean Curd Sauce||白腐乳生菜胆|
|3||Sweet corn pork rib|
UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.
On 22 July, 2013, white rice served with:
Korma Vegetable and Chicken (蔬菜及鸡肉科尔马）
Blanched Ladies Finger （青烫羊角豆）
- Chinese Cabbage (Napa) Soup ( 大白菜汤)
I just discovered there are people selling “Sayur Paku” in Singapore (Tuesday and Friday in Geylang Serai Wet Market).
I miss these wild ferns that are abundant when I was in East Malaysia donkey years ago. We will go to