Rooster Pineapple Tarts For The Rooster Lunar New Year

Chicken Pineapple Tart

Saw some bird-like pineapple tarts in the newspaper ads and thought I could give it a try too. Just for the sake of fun. The end product wasn’t too bad, but there is definitely room for improvement (see my comments below).

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家常便饭 - 新年人日的七样羹 (Teochew Spring Vegetables)

Qi Yang Cai 4

Qi Yang Cai 3

My mum always cooks this dish for us every year. Without fail. The sad thing is that not many of us would eat it since the steamboat would have fulfilled our quota of how much we could eat at the dining table. Well, not that this plate of vegetables isn’t nice; there are so many other plates of delicacies like shabu shabu, fresh prawns, raw fish, abalone slices, fishballs (yes, my favourite!) etc etc. Vegetables? I could afford to eat healthy some other day.

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Candy Red Roasted Sweet Cantonese Char Siew (叉燒)

Char Siew 2

Char Siew

Char siew is the term we give to a long strip of pork shoulder butt, pork loin or pork belly that has been roasted in a marinade typically consisting of maltose (or honey), fermented bean curd, hoisin sauce and Chinese spices. This is a Cantonese dish that is typically found in many local food stalls, such as those selling chicken rice, roast duck and meat and wanton noodles. It is often made into a filling for buns or breads that are sold at the bakeries too. Not just that, the gravy sauce from the char siew is what people love to request for to have together with their plate of plain rice, especially if it’s char siew rice you’ve ordered.

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Shrimp Sandwich With Creamy Avocado Mayonnaise Spread

Shrimp with Avocado Mayo Sandwich 2

Shrimp with Avocado Mayo Sandwich 3

If you love prawns or shrimps; if you love the creamy texture of avocadoes and mayonnaise; if you so prefer to have some crunchy greens as company; if you embrace the simplicity of a sandwich meal – this is the recipe for you.

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Yum Woon Sen (Thai Noodle Salad)

Yum Woon Sen 3

Yum Woon Sen 2

The vibrant mix of colours in the salad, the lightness of the vermicelli soaking in the fragrance of herbs and the citrus juices of tomatoes and limes. These qualities are what makes Yum Woon Sen so appealing and refreshing – a great dish to have on the first week of spring into the new year.

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