Month: May 2015

Szechuan pork

Sticky Szechuan Pork with Toasted Sesame Seeds

One must be crazy not to love pork. “Think J for Juicy, S for Succulent, F for Fatty, B for Bite-into-me, C for Crackling, T for tender and the list goes on and on and on ….”  I love love love pork.  My personal favourites are pork belly and pork spare ribs.  Two very different pork cuts but they have the same satisfying effect on pork lovers like you and me.  They are not just easy to cook but such a crowd-pleaser with kids and adults. You can check out some of my other delicious pork recipes here. This dish represents Chinese cooking at its best – juicy fatty succulent pork belly is slow-cooked and simmered with aromatic spices to penetrate its flavours into the pork while breaking down its meat and fat.  The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce. So, remind me again what’s not to love about pork? Do you love pork? Sticky Szechuan Pork with Toasted Sesame Seeds (adapted from John Gregory-Smith’s Mighty Spice Cookbook)  Serves 2 as part of …

kumquat

In Season with Kumquat : How to make Kumquat Compote

Winter season bring lots of goody goodness for citrus lovers.  Last weekend marked the debut of kumquats in the markets. Yup! It’s in season and excitement bubbles within me.   To us, Chinese, kumquat brings good luck and symbolises gold and abundance of wealth.  In cantonese, it literally means gold (kum) fruit (quat). Kumquats are one of the most under-rated citrus fruits.  Perhaps, it takes a while to get used to its unique flavours.  You see, unlike the other citrus, the skin is edible and sweet, while the juices are tart with a hint of bitterness.  A treat to winter – kumquats can be eaten as it is (like a fruit) or cooked in sugar & spices or preserve in salt.  As much as I like kumquat, I much prefer to cook or preserve them. “The flavours are very intense – almost made me cry when I tasted – and they are called the tears of shock s-a-t-i-s-f-a-c-t-i-o-n”  For this delicious compote – the kumquats are simmered with sugar syrup and spices.  Thus bringing out the best blend …

Crispy savoury chicken

Crunchy Chicken with Crispy Basil Leaves

If you love fried chicken,  you will go absolutely knuckles about this delicious dish.   It’s all about the 3 C’s – Crunchy Crispy Chicken that screams bite me, bite me, bite me.  Little explanation required because it’s such a straight forward dish that anyone can make in a matter of minutes. 2 ingredients made this dish extra super yum and aromatic – let’s give it to potato flour and thai basil leaves.  When fried, potato flour (sourced from asian grocers) gives that airy, light, crispy texture.  On the other hand, fragrant thai basil leaves are deep fried till crisp and crunchy. Short and sweet today! Happy weekending everyone 🙂 Crispy Chicken with Thai Basil Leaves (adapted from Boon’s Secret Recipes)            Serves 4 Ingredients:   400g chicken breast, rinsed and cut into small cubes 5 sprigs thai basil leaves, discard stems 5 tbsp potato flour vegetable oil (Chicken marinade) 1 tsp soy sauce 1 tsp oyster sauce 1 tbsp tapioca flour 1 egg white Dash of pepper Pinch of five-spice powder (Seasoning) 1/6 tsp chilli powder …

Muffins

Strawberry, Apple and Almond Muffins

Before I write more about these big, juicy and delicious muffins, this was a delayed post.  I admit that I was supposed to share this recipe last week because this was a Mother’s Day breakfast surprise for my family. To be a little more honest here, I’ve never attempted muffins.  Normally I would conveniently buy from the neighbourhood breakfast cafes because they always have the “buy 1 coffee and free muffin” promotion.  But for this special day, I want my family to wake up to the smell of something’s baking in the oven. “The combination of sweet strawberries, apple and crackling almonds are a WOW-ZER! Not only it’s easy to make, it’s pretty and yummy”   Thanks to Katie Quinn Davis’s cookbook What Katie Ate – the recipe is easy and instructions are straight forward – making it simple for an inexperienced baker like me to follow.  Katie also mentioned that if fresh blueberries or blackberries are in season, throw them in too. These muffins make such great gifts for house parties or to serve at your own tea parties, with …

Beetroot salad

Baby Beets in Cranberry Juice with Ricotta, Cumin & Dill

“Purple food! Who would have thought this purple food ‘aka beetroot would actually taste good – and here I admit to everyone that I love beets”  First of all … I admit that this small purple food called the beetroot has never been in my radar.    It looks very rootish and it’s purple in color (honestly, I’ve not had purple food before), so naturally, I thought it’s a tough vegetable to cook and would taste bitter.  Well, I was so wrong, looks can be very deceiving, mind you. My first experience with beets was in a Melbourne restaurant, whose degustation menu includes a dish with beets.  The color & taste on the plate was absolutely smashing! And from that moment on, I am in love with this purplish sweet ball of root.  Available during autumn, beets boast some huge nutritional value – the greens are rich in calcium, iron, vitamin A and C, while the roots are good source of fibre and folic acid. In this recipe, Matt Wilkinson cook these baby beets in cranberry …

French toast

Tasty Brekky with HK-style French Toast

This morning, I woke up with a really really strong craving for HK-style French Toast.  Thanks to fellow blogger, Saucy Spatula and her delicious looking french toast, I was inspired to make this for breakfast today.  Out with McD’s McMuffin breakfast meal, yo (hahahaha). If you’ve ever been to Hong Kong’s one of the many affordable street cafes known as Cha Chaan Teng, you will be convinced why this is one of the most delicious, sinful, irresistible and tastiest tea snack ever served to mankind.  Talk about the guilty pleasures in life, aye. French Toast is a fine example of a grand adoption of Western food into our Chinese food culture – with silky peanut butter spread and clasped between 2 slices of thick white bread, then dipped in egg batter, deep fried (or for the healthier version – pan fried), served with thick slab of butter and drizzle of syrup – forget about the messy nature, taste and you are on top of the world, baby! “… It’s no wonder this awesomely delicious HK French Toast is listed on the World’s 50 most …