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

Ah Lim Bak Chor Mee (Jalan Tua Kong)

Bak Chor Mee (肉脞面) or BCM for short, is a staple street food in Singapore. You can be sure that if one stall (selling any food) is successful, there will be many copy cats using the same or similar name punctuated with “original” or stories of some relations linked either through blood or previous employment. … Continue reading

Claypot Chicken Rice Recipe (Rice Cooker Version) 砂煲鸡饭 / 瓦煲飯 (电饭锅版食谱)

Some of my kitchen utensils were not brought over when we moved back to Singapore so lacking claypot (actually I found my claypot but the lid is missing), the only way I can cook this dish is by using the electric rice cooker. I have provided 3 ways to cook this recipe and am very … Continue reading

Fried Mee Sua (Misua) Recipe 炒面线食谱

In one of my trips to Malaysia, I got hold of a large packet of handmade Mee Sua from Malacca. We usually make noodle soup with minced pork balls out of it but this time, I decided to fry them. “The earliest written record of noodles is from a book dated to the Han dynasty … Continue reading

Fritters That Will Make You Laugh Like A Happy Shrimp! 喜虾大笑!

Chinese, particularly the Cantonese chefs/restauranteurs, loves a good pun when it comes to naming their dishes especially on festive occasions. Anything that screams “Prosperity” will sell like hotcakes during the Chinese New Year (CNY) period! 喜哈大笑 means having a hearty laugh and on a Cantonese cuisine menu during Chinese New Year period, prawn dishes are often … Continue reading

Ngoh Hiang Recipe (五香滷肉卷)

Ngoh Hiang (五香滷肉卷) is 5-spiced pork rolls wrapped with translucent beancurd skin, a sheet different from those for making gingko barley dessert soup. Ngoh Hiang is great as an entrée or appetiser as well as a potluck dish for parties! Ngoh Hiang is a traditional must-have item at almost every Chinese New Year celebrating households … Continue reading

Stir-fried Bean Sprouts with Salted Fish (咸鱼炒银芽) Recipe

These days, I spend a lot of time with my grandson, TJ. I also help out with the preparation/cooking family dinners whenever we eat in, which is an opportunity for me to share with Valerie some cooking technique used in home-cooked Chinese meals, i.e. double-boiling, steaming and stir-frying! That evening, we cooked a very popular … Continue reading

Soya Sauce Chicken Stew Recipe à la Semi

The Soya Sauce Chicken I made recently was a hit! Valerie and Ryan loved it so I made it again several days later at Valerie’s home and this time, Vanessa and Sam also got to eat it. Soya Sauce Chicken Stew Recipe à la Semi. What’s in it? Ingredients: Whole Chicken (about 1kg+-, cut into … Continue reading

Ministry Of Rojak By Abdhus Salam Rojak

We had Penang food for lunch that afternoon and looking around, I was amused by a signboard “Ministry of Rojak”. I had thought the shop to be selling music CDs (somehow the name brought to mind, Ministry of Sound) or different types of salad since rojak, to me, means “chap pa lang” (a bit of … Continue reading

Whopping Good Time At Wo Peng Cantonese Cuisine 和平宴!

I was pretty excited about the media invite on 7th January 2016 to taste Chef Julian Tam’s Chinese New Year offerings. I have seen some promotions of Wo Peng on Groupon deals and they were always sold out. This was a great chance for me to get acquainted with some of Chef Tam’s signature dishes … Continue reading