Monday, March 30, 2015

The day I fell in love with a Piemontese white...

I love wine.

My first love affair with wine was with an Australian Barossa Shiraz. She was sexy, spicy, intense and full-bodied. She was my best companion in various dinners and parties in the early years of my wine journey as I grew and learnt about wine.

That intense and passionate relationship slowly faded. Not that I got bored with Shiraz. She is still one of the heavy red that I would usually go for when I have my beef. But over the years, I started to appreciate old world wine more. Do not get me wrong, both old world and new world styles of wine have wonderful things to offer, it was just that personally and currently I prefer the complexity and earthy nature of old world wines to the straight-forward fruity new world wines.

Monday, March 9, 2015

Sous Vide Pork Cheek in Garlic Soy Red Wine Sauce

Pork cheek is one of my favourite cuts for the sous vide cooking method. My earlier sous vide pork cheek recipe was featured in SousVide Supreme website. This is a variation to the earlier recipe. Instead of cooking the cheek further in its own juice from the sous vide process with carrots and mushrooms, I braised the cheeks in a dark soy and red wine mixture reduced to a thick sauce with whole garlic cloves.

Thursday, February 26, 2015

Mui Choy Stuffed Chicken

Mui Choy (梅菜), or preserved mustard green, cooked with pork belly was one of my favourite childhood dishes. The traditional Hakka delight was a common dish on our dining table during my growing up years at my grandma's place. The slow-cooked melty pork belly slices and the sweet-salty pickled mustard greens tasted especially good after a few days of sitting and reheating and I could have bowls of rice or porridge just with this dish alone.

This Chinese New Year, I gave this humble dish a slight twist by using chicken instead of pork belly. Mui choy was stuffed into the cavity of a whole chicken and steamed for an hour until both the chicken and preserved vegetable were tender and flavourful. 

Sunday, February 15, 2015

Almond Cookies

It is that time of the year again when wife would be going non-stop in the kitchen, baking trays and trays of See's cookies and packing them into containers for our relatives and friends.

This year, we tried a few new recipes and this is my personal favourite - crumbly and melt-in-the-mouth. You have to bake this!

Thursday, February 5, 2015

Abalone and Spinach in Garlic Oyster Sauce

As a kid, I was not thrilled about eating vegetables. In fact, I avoided most of the greens for its bitter taste except spinach, for reasons unknown even to myself. I remember then I used to follow my dad to wedding and lunar 7th-month celebration dinners. One of the most common vegetable dishes served was spinach and I had always looked forward to this dish.

To this day, spinach is still the most commonly cooked vegetable in my household. Adding abalone elevates the vegetable dish to another level and this is an ideal dish for occasions like the coming Chinese New Year.

Monday, February 2, 2015

Chinese New Year Ang Pow Giveaway

Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an Ang Pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe
Zoe from Bake for Happy Kids
Alvin from Chef and Sommelier
Ann from Anncoo Journal
Cheryl from Baking Tai Tai
Doreen from My Little Favourite DIY
Fion from XuanHom's Mom Kitchen Diary
Jasline from Foodie Baker
LY from LY's Kitchen Ventures
May from Mayck-law
Ms B from Everybody Eats Well in Flanders
Regina from Mummymoo
Sharon from Delishar
Susanne and Phay Shing from Lovingcreations4u
Veronica from Peng's Kitchen
Victoria from Victoria Bakes

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.

Sunday, February 1, 2015

Chinese New Year Recipes

Chinese New Year (CNY) is less than a month away. I am sure many of my Chinese friends have already started your shopping and baking all those CNY biscuits and goodies. What would be on your reunion dinner menu and what would you be cooking during the festive seasons?

I handpick some of my previously published recipes for your consideration. Most of these are my favourites and I hope you have a chance to try some of them. Let us wok together this Lunar New Year. Huat Ah!

Wednesday, January 28, 2015

Chicken and Mushroom Cheese Filo Rolls

I am into quick and easy recipes lately and this is one of them. Mushrooms and cheese have always been a perfect combination for me and my first choice filling when planning for this recipe. I added chicken breast for the extra bite but you can omit it totally for a vegan recipe or get creative, use any of your favourite fillings.

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