[cooking] Boneless Hainanese chicken with fragrance rice

There are actually several different styles of Hainanese chicken, including Thai, Hong Kong and my most favourite Singaporean style.   The chicken itself is pretty much the same, in terms of taste and making, but the only difference is the dipping sauce.  Singaporean Hainanese chicken rice comes with three dipping sauce – dark thick sweet…

[cooking] Ginger fried rice that warms you up in the winter

Ginger is one of the best natural remedy to help warming your cold body in the winter, you can either take a ginger foot bath or drink ginger tea, or enjoy a ginger fried rice.   To a lot of people, even some Asians, ginger has an overwhelming strong taste that you just can’t swallow…

[cooking] Pork ribs with soft cartilage udon soup

Now this is part 2 of the slow cook pork ribs with soft cartilage recipe I shared recently, apart from a dish to pair with rice you can also make this into a delicious udon soup. First cook your udon with the MSG free soup stock for noodles that I shared earlier, and place the…

Low sodium Hong Kong style Borscht in 5 steps

|Hong Kong style Borscht| Traditional Borscht rooted in Russia and then it was transformed and presented in many ways like goulash and then veggie harvest soup, and in Hong Kong with a mix of east and west we have “Lor sung tong” – Hong Kong style Borscht. I’ve googled a bit on Borscht and found…

Slow cook Unagi pork slice (鰻魚醬燒肉) 

Unagi sauce is one of the most popular and kept-at-home Japanese seasoning, let’s see what we can make with this other than grilling the eel. The unagi sauce is thick and sweet, I’m a fan of these thick soy sauce because I think they go very well with pork and chicken using Asian ways to…

Hong Kong style Chicken pot-hot-pot (惹味濃汁雞煲火鍋)

People in Hong Kong love to improvise, especially on food.  Traditional hot pot comes in a pot of broth with raw ingredients to be cooked at table, and often some people thought the broth was too “monotasted” and came up with this brilliant idea of combining two local dishes into one.   Chicken pot or…

Easy peasy 15 mins MSG free Kimchi Stew (김치찌개)

Kimchi stew (김치찌개) is one of the most popular soup/stew you will find any Korean restaurant’s menu.  I tried making the stew and serve in different pots or bowls, but it’s just never the same!  They have to be served specifically in these Korean traditional earthenware pots (뚝배기), because these pots are so thick that…

5 shades in winter melon soup

Most Chinese soup takes up a long time to make, most of the soups are to be cooked for hours but if you have never tried any kinds of Chinese soup, try to make this super easy winter melon soup that will only take you about 30 minutes! The method of making was actually inspired…

Dim sum pan fried stuffed hot yellow pepper with fish paste

There are over hundreds types of Dim sum in the Chinese cuisine, and they all come in different ways of cooking.  Apart from steaming buns, deep fried dumplings, there are also pan fried items like stuffed hot yellow pepper.   The stuffed hot chili pepper with fish paste often is quite an pricey Dim sum…

[cooking] Rainbow warm salad with ramen egg

It’s always been difficult to make a delicious and healthy brunch/lunch vegetarian dish, especially when you try to follow the traditional Chinese healthy winter diet – to avoid cold chilly food. So here I took very basic frequently chosen Asian ingredients to make an easy healthy warm salad, including steamed Kabocha squash(this is definitely my…