Square Pork Balls, Siew Cheong a.k.a. Roasted Sausages Sar Hor Fun

What i really missed eating is a bowl of silky soft kway teow/sar hor fun with Square Pork Balls and Siew Cheong a.k.a. Roasted Sausages.  For all the years that i have been here, i have not been able to get hold of these silky, soft kway teow/sar hor fun, fresh or dried....................................

Continue to read and for recipe on how to make Ground Pork Sauce and Pork Bone Soup click HERE Read More......

Square Pork Balls

If you are older or as old as i am, it is better not to make promises, either you forget to keep it or multi-tasking is harder and chores are taking too much time to complete.  Anyway, i did try posting it sometime back and somehow it was so frustrating as the whole post just vanished without a trace, all my effort for nothing but frustration.  This is not an excuse, a promise is a promise and it has to be kept however or whatever and here is how to make these Square Pork Balls............


Continue to read and for recipe click HERE Read More......

Siew Cheong a.k.a. Roasted Sausages

 

Ah posting!!!!!, I am sure that you all realsied that my postings are crawling, I know, you know.  I need to feel passionate about what I post but i am in a bit of a slump.   It is easy to post a slumpy one but who wants to read it.  Well slumpy or not, this posting might not be worth the reading but the recipes that follow have been in my mind to share for the longest ever. ..................

Continue to read and for recipe click HERE Read More......

Pineapple Pork

Pineapple is a remarkable delicious tropical fruit,  it is not only sweet, it also offers many benefits to our health.  It may be one of the most healthful foods available today, valuable for easing indigestion, arthritis or sinustis.  One of the juiciest fruits that is absolutely a delight to eat and the best part is that it is loaded with nutrients and beneficial enzymes, which ensures that you not only have a healthy body but also a glowing complexion...................

Continue to read and for recipe click HERE

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Red Fermented Bean Curd/Lam Yee Char Siew

Everytime i cook with red fermented bean curd/lam yee, i was asked, what is it? First we must know what the original Fermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu/cantonese fu yee/腐乳 is?. It is a form of processed, preserved tofu, the ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. Red fermented bean curd/南乳(Cantonese - Lam Yee)(Chinese 紅腐乳/南乳 pinyin hongfuru/nanru), is fermented bean curd incorporated with red yeast rice for a deep-red color. Now that we know what they are and what ingredients are used to make these 2 types of fermented bean curd, do you know that these humble cubes can impart distinctively thickened flavor and aroma to any dish cooked with them?..........

To read further and for recipe click HERE Read More......

Dongpo Pagoda With Mui Choy

This weekend would be the last weekend to celebrate the Chinese New Year. as the 15th day falls on Feb. 6th 2012 What celebration?????? .................

Continue to read and for how to, click HERE

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Roast Belly Pork/Siew Yoke Step-By-Step

I have been getting too many questions as to why the cracklings are not so crackling although they follow my recipe to the 'T". So, i have decided to create this Step-By-Step and hope that the cracklings will crackle like it should................

To read further and for Step-By-Step click HERE Read More......

Brined Pork Chop Dinner

Thanksgiving is around the corner and i have been so caught up with whatever??????? and you would not believe me when i tell you that i have not even bought 'The Turkey' - a must have for Thanksgiving. Renee and Alexander are very optimistic that they might win a turkey AGAIN this year in their school Turkey Pokey. They confidently told me the other day when i mentioned that i have not bought the turkey yet - they said - Popo don't buy, we MIGHT come home with one from the school's Turkey Trot. I was so happy that they showed so much enthusiasm, i love all three of my grandchildren as they are such good kids - The chinese saying or rather my saying - "Ah po has no naughty grandchildren until they lau kei". So, for all those people who have not bought the turkey, please do so today cos these frozen birds take awhile to thaw and the clock is ticking fast to Thanksgiving Day. In the meantime, we all still have to dine and since the mind has been refreshed to BRINING, i would like to share a BRINED PORK CHOP dinner...............

To Continue to read and the recipe is HERE Read More......

Slow Cooker Barbecue Pork Ribs

There are many right ways to make BBQ Ribs and it's all up to you and don't let anyone tell you that it isn't right. After all the best pork BBQ rib is the one you like best. So if you want them fall off the bone tender then make them that way. You can put sauce on them or not, you can make your BBQ Ribs spicy hot, or sticky and sweet, however, whatever.


I, for one does not like to buy store bought sauces and being part of the Foodbuzz Tastemaker Program, I received KC Masterpiece Barbecue Sauce Southern Style for sampling................
 

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Yau Yee Cheng Chee Yoke/Steamed Ground Pork With Dried Squid

This dish is without a doubt in any MOM's repertoire, asian moms that is. Steaming ground pork and adding whatever to enhance the ground pork has been cooked and served since time immemorial.

To read further and for recipe, it is HERE Read More......

East Meets West- Zucchini with Pork and Rice Stuffing

This is a guest post from Reese Darragh of The New Art Of Baking. A Malaysian living in the United States,  Thank you Reese for coming to my rescue for not posting as often as i used to, you know, it's the summer and so much to do. 

The recipe and how to are HERE Read More......

Char Siew Pork Ribs

The Char Siew posting in this blog is one of the most sort after and from the comments, i know that everyone who have tried making Char Siew with this recipe liked it alot. My family always give me the thumb up when Char Siew Pork or Char Siew Pork Ribs are served. Make sure you have a huge pile of napkins ready cos these Char Siew Pork Ribs are so finger-licking good . Basically, the marinate is the same, the only difference is the choice of meat, one is just shoulder/belly pork while this are Ribs be it Spare or Baby Back

Continue for recipe HERE

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Easy Popiah

Now that i have made Fresh Popiah Skin, i can't wait to try tasting them. Can't have a traditional Popiah Meal without the necessary ingredients and a good Popiah Meal require a long lists of fresh ingredients

The recipe for the filling is HERE Read More......

Garlicky Belly Pork

Have you ever eaten or cooked with pork belly? Pork belly is usually referred to the belly region of a pig which is from the underside. Pork Bellies are more commonly known as Bacon and now, when you think of all the delicious bacon recipes, you know where it comes from Eating Belly pork gives you an amazing textural experience, a feeling of flavor oozing in mouth You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, this combination of textures together with its rich, juicy loveliness will satiate your palate.


This cut of meat is enormously popular in chinese and korean cuisine.

The recipe for Garlicky Belly Pork is HERE Read More......

Dongpo Rou

Why is this dish called ‘Dongpo Rou’. There are many fables and this Dongpo Rou Story is the most popular of all.

 

Continue for recipe HERE

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Bacon Wraps

When you have a potluck dinner to attend and don't feel like messing up the kitchen with so many pots and pans to clean after the cooking.  Think of bringing these Bacon Wraps - there is not much cleaning to do except washing the baking rack and the baking sheet does not need cleaning as it has been foil lined, so just throw away the greasy foil.  Oops,  there is still the knife that is used to cut the bacon in half and a plate to be cleaned, the plate that is used to microwave the bacon . The best part in this recipe is that you do not need a grocery list - just 3 ingredients.

The recipe is HERE

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Lo Sam Chung Yoke/Red Cooked Belly Pork

I have many a time been told that 'lo soi' means 'old water' but am not able to argue that it is not so, you know why? if you can't read or write chinese, i don't stand a chance in this debate.

Tell me if i am wrong, to me - 'lo' means to steep it with meat/eggs/tofu in this very savoury and aromatic liquid, which is called 'The Mother/Master Sauce'. This way of cooking is also considered to be a kind of "red-cooking" method. I like to refer this sauce as 'The Mother Sauce' rather than 'The Master Sauce' - cos????? I would like to credit all Mothers who will be the one, diligently cooking in any home kitchen from dawn to dusk

Recipe can be found HERE

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Step-by-step Mui Choy Kau Yoke

A task which usually take 5 minutes was not so and it was so frustrating.  Anyway, how difficult or time-consuming it was, i made a promise to post the step-by step on How to make Mui Choy Kau Yoke and .........

the promise is kept

The step-by-step can be found HERE

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Mui Choy Kau Yoke

This is a very popular dish in Asia which appears on the dinning table during any asian festivals.  It is very deliciously sinful, mouth watering. 

Taste the intense flavour and the fats of the pork melting in your mouth.  . The preserved Mui Choy (dried salted veggie but sweet) has a nice balance which is light tasting  and goes well with the meat soft texture.  This dish might not be so acceptable by healthy freaks who shy away from most fat but in this case the fat actually gets soaked up by the 'mui choy'  and become very 'mui', giving glory to it's name.  "Mui" in cantonese means 'soft' . 

Continue for recipe HERE
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