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Spiced Pulled Pork

I don’t know about you but it seems that I am always wondering what to do with leftovers and how to turn them into something different and appealing. Waste not what you can recycle. Food recycling has become a trend in my home. What do you do with leftover Schweinshaxe (Roasted Pork Knuckle) ?Sandwich? Wrap? With Pasta? Pizza topping? Casserole? I have decided that we will … Continue reading Spiced Pulled Pork

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Kung Pao Apple Chicken

Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded … Continue reading Kung Pao Apple Chicken

Stir fry Garlic Mange Tout

When you are in the supermarket and all you can find are fresh mange touts, you buy it first and think of how and what to cook it with later. Chinese meal means having a dish of stir fried vegetables. Nice? Surprisingly so. Ingredients: 1 packet of mange tout 3 cloves garlic, minced 1/2 teaspoon salt dash or 2 of white pepper Method: Remove the … Continue reading Stir fry Garlic Mange Tout

Kungpao Chicken (宫保鸡丁)

Hailing from the Sichuan province in China, this dish has become popular & loved for it’s depth in spiciness & taste. Many use roasted peanuts in this dish, whilst I prefer the creaminess of the roasted cashew nuts. If you prefer a spicier level, you can add more dried chillies to turn the heat up. This recipe is a mild version. Ingredients: 500g chicken breasts … Continue reading Kungpao Chicken (宫保鸡丁)

Chinese Stir Fry Mixed Vegetables

Posting this basic basic stir fry in case anyone wants it. Especially for my daughter when she graduates into eating other types of vegetables and mushrooms, which are a favourite of mine. Ingredients:  serves 3-4 1 head broccoli 1 head cauliflower (optional) 1 carrot 5-6 fresh shitake mushrooms (dried shitake or other types of mushrooms work as well) 1 onion (optional) 2 cloves garlic, minced … Continue reading Chinese Stir Fry Mixed Vegetables

Pineapple Sweet & Sour Pork

This, believe it or not, is not how Sweet & Sour dishes are normally prepared or available in Cantonese restaurants. Leftovers changed into a new dish for the picky eaters with the addition of the sweetish sourish taste of pineapples versus the well known mix of tomato sauce/ketchup, vinegar & sugar. If you prefer to prepare the Sweet & Sour Pork, restaurant style, just use … Continue reading Pineapple Sweet & Sour Pork

Wan Ton 云吞

Wan Tons is Cantonese for a type of Chinese dumplings. It literally means ‘swallowed by the clouds’, much like the original versions of wantons that are cooked and floating in broth. This recipe that I’ve created includes the Napa cabbage which is readily available in the supermarkets nowadays. The same type of ‘Chinese’ cabbage is used to make Korean kimchi and keeps well in the fridge for … Continue reading Wan Ton 云吞

Braised Pork with Tofu

Home cooking Chinese foods vary depending on your dialect group. Almost everyone non-Chinese would have had Chinese food which are predominantly the Cantonese style of cooking or Szechuan style. As such, the other groups of Chinese have their own dishes that are not readily available in many restaurants and are normal in home cooking or what is fondly known as ‘home cooked food’. This dish is a … Continue reading Braised Pork with Tofu

Garlic Butter Prawns

This is probably one of the easiest dishes to prepare. Nice as an appetizer on skewers or as a main or one of many dishes in an Asian meal. Ingredients: 350g (about 6 oz) frozen Tiger prawns, defrosted 4-5 cloves garlic, minced (more if you like) bunch spring onions cut into lengths of about 5-6cm (2-1/2 to 3″) 60g (1/4 cup) butter Method: Devein the … Continue reading Garlic Butter Prawns