The family has the tendency to stock up on canned abalones every Chinese New Year especially when there’s a deal so whenever we need to celebrate any occasion at home, a can of abalone is always readily available for cooking. I used to like abalone a lot because it was something that we only eat […]
I always buy bean sprouts from the market for about 30 cents and then spend an hour or so plucking away the roots off every sprout. Not that I particularly enjoy this task but I guess its more worthwhile than paying 5 times this price for ready-to-be-used ones. All the trouble just to save that […]
Why would chicken rice taste good without the chicken fats? That’s why I call my version a generic Poached Chicken Rice Recipe instead of Hainanese Chicken Rice Recipe because I have deviated from the traditional way of making oily rice. But overall, the taste of my chicken is still pretty authentic. There is an excellent […]
The traditional 咕噜肉 (Cantonese style sweet & sour pork) consists of deep fried pork in a sweet & sour sauce and many restaurants here like to use pretty fatty pork so that the fats become crispy once fried and when you bite into them, oil just bursts in your mouth. This is a slightly healthier, […]
Whenever my family and I have meals in Chinese restaurants, stir fried fish with ginger & spring onions is probably the only fish dish we’d order as it’s easier to eat (without bones), lower in cholesterol compared to other seafood choices and doesn’t taste fishy due to the use of ginger that can conceal any […]
