Tuesday, April 1, 2014

Homemade Char Siew Part IV - The different cuts

Pork Char Siew (Chinese BBQ pork) has got to be one of my favourite Chinese recipes. I had experimented and posted a few homemade Char Siew recipes in the past (Here, here and here) using different cuts of the pork and tweaking the marinade recipes along the way and my top pick so far has to be the pork belly cut Char Siew. 

My group of serious foodie friends had recently mooted the idea of making authentic wonton mee at my place. The idea was to cook everything from scratch - from the chili and sauce to the egg noodle to  the Char Siew, everything was to be made ourselves. 

I thought it was quite a fun challenge. But before we do that, I told them I wanted to conduct an experiment to find out which cuts of pork make the best Char Siew. Of course I had tried different cuts to make Char Siew before but they were all made on different occasions with slightly different marinade recipes. This time, the objective was to keep the different cuts of meat the only variable in the experiment to taste and compare them side by side.

Wednesday, March 5, 2014

Element and Element on Tras Street

To be very honest, I did not have any good and lasting impression of the old Element restaurant before this invitation. I remembered the restaurant used to run Groupon deals for their International buffet to attract customers, a sign that business was bad. So I was pleasantly surprised and excited to find out that the establishment had recently underwent a complete interior facelift coupled with a new integrated dining concept and a new Chef de Cuisine.

Although I did not have any memorable experience there previously, I have always liked the name Element. Mention the word element and the first thing that comes to my mind is the five elements philosophy of Wood, Fire, Earth, Metal and Water that determines our entire physical, psychological and emotional balance. The Elements represent the transformation that occurs in the world around us and how things interact and relate with each other in harmony. Beautiful, mysterious and zen!

I believe the same set of underlying principle now drives the vision and defines how the newly revamped Element and Element on Tras Street at Amara Singapore operates as it strives to offer an array of diversified multi-concept culinary experiences catered to different needs and groups and yet they nicely complement and synergize with one another under one roof.

Sunday, February 23, 2014

The Authentic Peng Cai, its Secrets and our Potluck session

The official Chinese New Year (CNY) celebration came to an end last Saturday. I bet you all must have cooked and eaten dozens of different dishes during the 15-day celebration. So what were the dishes that had left a deep impression on you during the festival of all food festivals?

Monday, February 17, 2014

Braised Chinese Mustard Green with Roast Pork, Mushrooms and Dried Scallops

I disliked Chinese mustard green (Gai Choy, 芥菜) for its bitterness when I was a boy and avoided it at all cost. The dislike slowly turned into acceptance as I grew up and now I am a big fan of the vegetable especially when the stems are slowly braised until soft with roast pork belly and dried mushrooms.

I cooked this dish during Chinese New Year but had no plan to post the recipe on my blog, thinking that this was such an easy dish. But a follower requested this after seeing the picture on Instagram and so, here it goes...

Tuesday, February 11, 2014

What I cook (and eat) this Lunar New Year

The 15-day Lunar New Year celebration is coming to an end this Friday. I am sure many of my Chinese readers and friends have a great time catching up with family members, relatives and friends over sumptuous meals.

While the celebration continues, I shall keep this post short and sweet. Here is a peep into my kitchen and dining room - some of the home-cooked food that I really enjoyed this Chinese New Year so far.

Gong Xi Fa Cai! Huat Ah!

Tuesday, January 21, 2014

Blueberry White Chocolate Chip Cookies

Chinese New Year (CNY) is just around the corner and many Chinese households are busying and getting ready for the most important celebration and holiday of the year. House spring cleaning and decoration, personal grooming, shopping for CNY clothing and goodies, stocking up for the reunion dinner etc. It's getting all so exciting!

One of the yearly CNY preparations in this household is the baking of See's Cookies for families and friends. We need about 50 containers of cookies for self consumption and giveaways. As we both have our day jobs, wife and I would start baking these goodies every night after putting the kids to bed for 2 weeks leading up to the Lunar new year.

Saturday, January 18, 2014

Golden Salted Egg Pumpkin Prawns

We used to order this pumpkin prawn in claypot dish every time we visited Bali Seafood restaurant in Gillman Village many years ago before they ceased operation. The kids, especially Audrey, fell in love with the dish and has been requesting me to cook her this dish every year for her birthday.

Last week was her 9th birthday and again she requested for this but I gave the dish a slight twist by adding salted egg yolk. 

The sweetness from the pumpkin balances the unique savoury aroma from the salted egg yolk. Curry leaves and chilli padi give the dish the extra kick!

Tuesday, December 31, 2013

A look back at the Top 10 recipes of 2013

Today is the last day of 2013. This is the time when people take a break and look back at the year and reflect on all that has happened. For me, 2013 is another amazing year as far as this blog and my culinary and wine journey is concerned.

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