[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] 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] Slow cook pork ribs with soft cartilage with Dashi and soy sauce

Dashi is a kind of Japanese soup stock made with dried bonito flakes, konbu, dried mushrooms and dried anchovies.  I would say this is a must-have at your kitchen if you are planning to make various Japanese dishes like udon soup, miso soup or even to slow cook meat. You can certainly make your own…

[cooking] 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…