My Oink Oink Japanese Chinese Fusion creation on the Braising of Pork Knuckle with Mushroom & Red Dates Dish.
Continue reading “Braise Pork Knuckle with Mushroom & Red Dates”Tag: red dates
Old Cucumber Soup serve with Mee Suah in Abalone Sauce
Blessings from my kitchen in Singapore to all members reading my post. Day 16 on Circuit Breaker Mode, 22 April 2020. Today I made a Chinese All Time Favourite Old Cucumber Soup which Mothers love to cook and serve their family with. Then I serve it with Dried Mee Suah 面线 (“Mian Xian” in Mandarin, thin Longevity Wheat Flour Noodle) and Green Xiao Bai Cai (小白菜)。 This Old Cucumber Soup serve with Mee Sua in Abalone Sauce is a creative way of serving lunch.
Continue reading “Old Cucumber Soup serve with Mee Suah in Abalone Sauce”Thai Riceberries porridge
Good afternoon. It is Day 10, 16 April on Circuit Breaker Mode in Singapore. Sharing with you from my kitchen in Singapore Today, I’m making a Healthy Porridge, Thai Riceberries porridge.
Continue reading “Thai Riceberries porridge”Another Meatless dish using Tau Kwa
STAY AT HOME for your own good. Get the dried stuffs (3 TBS Dried Lily Buds, 3 TBS Dried small Black Fungus, 8 Dried Red Dates) from my pantry, 8 Sweet beans and 1 piece of Tau kwa 豆干 (firm Soya Bean Cake, pronounced as Dou Gan in Mandarin) which is the remainder from the packet I cooked few days ago. (A meatless dish using Tau Kwa) I kept it in a tupperware soaked with Water and 1 tsp Salt in the chiller to prolong its shelf life. Using these ingredients to cook another Meatless dish using Tau Kwa to serve with White Rice.
Continue reading “Another Meatless dish using Tau Kwa”A meatless dish using Tau Kwa
Blessed Wednesday from my kitchen in Singapore. Today I created a Meatless Dish using Tau Kwa (Cotton Tofu with a harder texture, 豆干， pronounced as Dou Gan in Mandarin), Chinese Leek, Small Dried Black Fungus, (云耳，Yun Er in Mandarin) & Red Dates.
Continue reading “A meatless dish using Tau Kwa”Braised Chicken Chinese Style
Confined to staying at home due to the crisis of Covid-19 Pandemic. The best is to kill time by creating good recipes and sharing from my kitchen in Singapore to all. Please stay safe wherever you are. Today I share with you how I braised Chicken Chinese Style and serve with Mee Suah 面线 (“Mian Xian” in Mandarin).
Continue reading “Braised Chicken Chinese Style”Lunch: “3 Kinds Rice” Watermelon Soup and Teppanyaki Pork
Hello everyone, Happy blessed Wednesday. Today cooking three item for complete lunch set: “3 Kinds Rice”, a Pork Rib Watermelon Red Dates Soup and Teppanyaki Teriyaki Pork Belly with Red Capsicum.
Continue reading “Lunch: “3 Kinds Rice” Watermelon Soup and Teppanyaki Pork”Chinese Veggie Medley dish
Happy Valentine’s Day to all. Today don’t want to risk dining out so I cooked with Love and Passion for my Samurai a Chinese Veggie Medley dish. (Vegetarian dish with Chinese Dried ingredients in Lam Yu)
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