Microwavable Claypot Rice Without The Claypot

Claypot Rice

A dish cooked in a claypot should be served only if it can be served piping hot.

Given a desperate lack of time spent at home, I’ve decided to take the easy way out, thence the ‘microwavable claypot rice’.

Read more

Posted in Chinese, Rice | Tagged , , | Leave a comment

Stir-Fried Leek with Tau Kwa

Stir-Fried Leek and Tau Kwa

I finally know! That the leaves of a stalk of leek can’t be eaten. It sounds silly, but I’ve never bothered about leeks until now. I believe curiosity got the better of me, and lucky for me, there are so many online videos available to teach me how to cope with the strangeness of nature.

Read more

Posted in Chinese, Vegetables | Tagged , , | Leave a comment

I Would Never Forget My “Family” Photo

From left to right: Ohaiyo Gozaimasu!, Mein Fleisch gehört mir, Poot Poot, Pee Pee, Poooooooot, Baby Pig, Handphone Holder, Glow Lucky Pig, Ein Euro, Zwei Euro (aka Unglücksbringer)

From left to right: Ohaiyo Gozaimasu!, Mein Fleisch gehört mir, Poot Poot, Pee Pee, Poooooooot, Baby Pig, Handphone Holder, Glow Lucky Pig, Ein Euro, Zwei Euro (aka Unglücksbringer)

My Pig Family – without which my life would probably be empty and meaningless.

Read more

Posted in Daily Rambles | Tagged , | Leave a comment

The Way Overdue Fried Nian Gao

It was a dish meant for the celebration of the Chinese New Year, but due to work commitments, I never had a chance to get down to preparing it until now.

This is a traditional Chinese ‘sandwich’ of sorts, with bread as per the Western sandwiches, but with a different filling that melts in the mouth, thus allowing it to stand out among its variants.

Read more

Posted in Chinese, Kueh | Tagged , | Leave a comment

A Simple Teochew Dish Of Braised Pork and Tau Kwa

Braised Pork and Tofu

This is one of my favourite dishes which I love eating when I go back home to my parents’. It’s also one of those typical dishes that Teochews love to eat with rice porridge, due to its thick black sauce. So what makes this dish successful, really, is that the soup-sauce must be thick and dark enough, which in turn gets absorbed by the meat and tofu.

Read more

Posted in Chinese, Tofu | Tagged , , | Leave a comment