I love this dish – a lot. Its chewy texture and its stir-fried combination with minced pork and mushrooms – it is so fragrant and yummy it is simply unresistable. Every time I visit a local pasar malam and walk past a stall that sells this dish, I always feel very tempted to buy a pack of abacus seed for myself. Add some chilli to it and the pairing for this dish becomes flawless.
A simple recipe to use up the leftover watermelon in the fridge and to calm the body and mind in the overbearingly hot weather. It is so unbelieveably easy – I love it!
This is one of my recent, most favourite one-pot rice recipes. It is a Hokkien recipe where you cook rice with enough ingredients to make it ‘salty’ – hence the term ‘kiam png‘ (literally ‘salty rice’). It is a healthy dish though, as much as it sounds unhealthy. There are vegetables, meat and rice, all to be eaten at the same time. The fragrance is irresistible and the flavours bursting with the different textures from the rice, cabbage, mushrooms, roast pork and shrimps.
This recipe is a very famous Hakka recipe where pork belly is braised and steamed for a long enough time to make it very soft, so soft that it’s supposed to melt in your mouth. This signature Hakka dish goes very well with white rice as it has a lot of gravy that goes along with it. The mustard green also helps to give it an additional texture and flavour to give the dish a more balanced taste and richness.
