There are a few things that make this life so much better. One of them is barbecue pork on sticks Pinoy style. I'm going to find out how to make barbecue Grill Queen style. Grill Queen is a small independent chain that sells barbecued meat - pork, chicken, seafood...you name it, they probably barbecue it. … Continue reading Stick food!
Recipe in development! Char siu in puff pastry...in my head it was going to work. But I think I need to read up on how people do this so that I can see where I went wrong and adapt my recipe. The filling works though so that's one thing that went right!
I've almost always bought the potstickers (which are similar to the Japanese gyoza), whether cooked and ready to eat or frozen. I've never really made them myself. Mostly because I thought the pleating would be a difficult thing to do. I'm a perfectionist so anything that doesn't look good to me is a disappointment (reminds … Continue reading Chinese potsticker dumplings
Today, I was comfort cooking. And desperate for more of that belly pork from Bobby Chinn's House of Ho. Unfortunately for me, London is an hour and a half away from train and I wasn't particularly feeling well. So I did the next best thing: cook my mom's braised pork - and add a few … Continue reading Mama’s Braised Pork
My go-to recipe is my Salt and Chilli belly pork. It is so easy to make. But the challenge is what to pair it with. I am more inclined to pair it with steamed veg. Usually the broccoli-cauliflower-carrot medly or just the broccoli or just the cauliflower. Or some leafy green vegetable like choi sum … Continue reading Oversharing my lunch!
I used to buy salt and chilli belly pork from the supermarket prepacked. The pork was lovely, and the flavours were simple, uncomplicated and delicious. There is nothing more enjoyable than straightforward goodness. I looked at the ingredients list one evening and thought I could actually make the ingredient list a bit simpler. The taste … Continue reading Salt and chilli belly pork
One of my favourite Chinese restaurant dishes, probably of all time, is crispy belly pork. I've seen fairly complicated ways of preparing it. I've heard someone say that you had to hold up the piece of belly pork and bathe the skin side with heated oil. Another version said you bathed it with boiling water. … Continue reading Crispy belly pork!