Kimchi Jjigae 김치찌개 Recipe

Sam’s mom (she’s Korean) makes a mean kimchi and whenever she gives me us some, we would allow it to ferment in the fridge. What I meant was that by allowing the kimchi to ferment, we are giving it time to ripen or mature. I have often stressed that taste is very subjective since it … 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

Oriental Sliders 扣肉包

The Chinese like to complicate things. A dish when eaten with different staple may be termed differently and that used to confuse  me profusely as a child. Now I know better… and am able to order my food correctly when dining in a Hokkien (Fujian – 福建 – Chinese dialect group – the origin of … Continue reading