Archive for category Meats

Char Siew – BBQ Pork


full story on here


, ,

Leave a comment

Stir fried sherry liver

Stir fried sherry liver

Very tasty! If you run out of ideas and want something differant on your table try this.

Read the rest of this entry »

, , , ,

Leave a comment

Sweet Drunken chicken


Here’s something that’s quick and simple, and just a little differant. If you have very little time and you’re looking for a recipy to satisfy and yet is tasty, this is what you could try..

Read the rest of this entry »

, , , , , ,

Leave a comment

Chilly chicken sze chuan style

This is one of my favourite dishes. It’s been like that for many many years, and it never failed to keep my appetite up! if you feel like you need some cheering up, try this dish. It’s very spicy, tasty and soemthing for a grey winter day – and some hot days in summer too. if you’re inviting guests over, make sure they eat spicy food, otherwise you’ll be busy serving water or milk or joguhrt to distinguish the fire 🙂

, , ,


Hainanese Chicken Rice

Stranded in the land of a foreign tongue, where cultural food disorders are common and McDonalds in every corner, it gave me every reason to miss my food way back home. Even if you would try to still the asian hunger by going to an asian restaurant, you will never ever find good old chicken rice in the menu. I wonder why? Is it too cheap to sell? Is it too infamous? Is this too strange for the foreign tongue to eat? Till today I have not found the reason.

Chicken rice is a favourite in asia. This food is a must sell in every coffee shop in the corner. Without it, how would you want to have your lunch, brunch, dinner or supper….or breakfast? And it’s yummy. You would find variations in white cooked chicken, baked/grilled chicken, duck and char siu hanging mercilessly on their necks on those metal hooks, just waiting to get all chopped up when the next guest come to peer over that chopping board to see what part of the chicken he would want to have. The cook behind that giant chopping board nods, grabs the chicken neck from the hook and starts chopping that bird into fine bite peaces. Within the next 2 minutes, you’ll find a tasty full course meal that is served with a bowl of chicken soup, your chopped bird or char siu and chilly sauce mixed with ginger in front of you….an absolute asian delight…**sigh**

No doubt about it, there are quite a few ways to prepare this dish. There’s a very traditional, complicating way, a very simple way and a moderate way to create this actually very simple dish. A few must have ingredients like the coriander leaves, sesame oil, and cucumber are compulsory to make the meal round. If you’re missing on those, I’d suggest you pull off the idea of trying to make them at all.

My grandma told me once that the real way to prepare this dish was to take the chicken, holding the chicken at it’s neck over a boiling pot of hot water, take a soup spoon and scope that hot water gently over the chicken until it gets cooked. In that way, the chicken meat would stay tender and …well, put it this way, in this period of time, you might risk getting avian flu and cramps in your forearms. Who knows? I have a much easier way to handle this and I would like to share this with you.

Read the rest of this entry »

, , ,