Taiwanese Lu Rou Fan Recipe 台湾滷肉飯食谱

There are two offerings of Lu Rou Fan in Taiwan, diced pork belly (滷肉飯) and pork mince (肉脞飯). I love pork so I enjoy both styles. I also love to research recipes and see if anything could be done to level up my current formula. Et voilà, I did find something new for Taiwanese Lu … Continue reading

Teochew Braised Pork Belly and Duck Rice (滷肉滷鴨飯)

Braising is often used extensively in the cuisines of Asia, particularly Chinese cuisine, where dark and light soy sauce  are the primary seasoning in the rich brown braising liquid. 5-spice and sometimes Chinese herbs may be used. Braised foods are usually meat/poultry based. Dried seafood and dried shitake mushrooms are also common main ingredients for … Continue reading

Singapore style Hokkien Mee versus Malaysian style Hokkien Mee (福建面)

Was it because I had it again immediately the next night without a cooling-off period that I did not find it delicious? No! I am used to repeat menu. So are the kids. If we like something, we can eat them daily and then some (for years). I posted on my FB wall that “I’m … Continue reading

Lao You Ji Fish Head Steamboat Seafood Restaurant 老友记鱼头火锅海鲜

The last time we met was during the CNY period at Imperial Treasure Super Peking Duck Restaurant after Adrian’s scary heart attack incident and it’s about time we gather again for some food, booze and gossips but more importantly, we had to celebrate, albeit a belated one, Paulina’s birthday! I had called/texted to wish her … Continue reading

Maxwell Food Centre

Making 100 friends is not a miracle. The miracle is to make a single friend who will stand by your side even hundreds are against you. – Anonymous I had two angels with me yesterday. We finished our project and went on our way to eat. Z had eaten a few hours ago at the … Continue reading

Old Street Bak Kut Teh 老街肉骨茶

Live today for today only as you cannot change yesterday or begin to understand tomorrow. I could never understand life or what it throws at me. I only know that Someone up there likes me a lot; bails me out each time I’m in hot soup and picks me up whenever I fall. Once in … Continue reading

Ayam Masak Lemak Cili Padi Recipe

Ross, May and I went to Bukit Batok for lunch yesterday. We had Malay cuisine called Nasi Padang and ordered several dishes for our communal dining. Eating the tasty Ayam Masak Lemak Cili Padi which roughly translates to “chicken cooked with bird’s eye chillies in rich gravy”, triggred me to post this recipe. If you … Continue reading

Hong Seng Restaurant 鸿勝菜馆

J told me while we were in Bangkok that there’s a good cze char place in Toa Payoh but was it lorong 4, 7 or? Clueless! Anyway, I got myself mentally and physically prepared to go in search of a crowded-looking kopitiam cze char, and if need be, cruise along every lorong starting from 1. … Continue reading

Cafe de Hong Kong 新天地小厨

Back in Singapore, my first dinner was determined by Andrew’s post. Charcoal Tofu! It looked so scrumptious I knew I had to visit the restaurant. We couldn’t map out “Eastpac Building” on the GPS. It was a merry-go-round even though Balestier Road was short. We nearly gave up when Keith decided to key in “Cafe … Continue reading

Tau Yew Bah 豆油肉

Tau Yew Bah Recipe Ingredients: 300g Pork Belly, scaled in boiling water (leave whole as shown here or cut into 2″ pieces). ½-1 whole bulb Garlic (bashed lightly, with or without skin). 2 slices Old Ginger. 5 Shallots, sliced thinly and fried till crispy (can use store bought – 1½ tablespoon). 1 teaspoon Black Peppercorns … Continue reading