[cooking] Brined pork hock with infused Iron Buddha

This is one of the most traditional Chinese home cooking dish that not many families would make, because it takes a lot of time and effort. In order to ensure the pork hock stays in one piece after brining for a few hours and keeping the collagen and skin good looking and tasty, we need…

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[cooking] Old Hong Kong homestyle egg pancake with bitter melon

It took me a while to think of a better title, it's a little bit strange to call this egg pancake, but how else can you describe this thin, round egg sheet fried on a pan without using the word pancake? This is a very old Hong Kong homestyle way of making fried eggs, it's…

[cooking] Burdock, carrots and ginger bits fried quinoa rice

Recently I have been developing more Asian vegetarian dishes, adding various elements like low carb, paleo, keto, etc and trying to use as much whole foods as possible.   Rice and noodles are certainly two major processed food we eat, and we all know about the bad side of them so here I came up…

[cooking] Hand-shredded chicken on rice with garlic bits and Singaporean dark soy sauce

When you want to turn a chicken into a more sophisticated dish, this is what you can do. Instead of roasting or baking the whole chicken, steam it just like what I did here, and then wait until it cools and hand shred it and put it on a bowl of hot rice! The making…

[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…