Pai Guat Wong, literally translated as King Spare Ribs, is one of the popular pork dishes in any Dai Chow restaurants/stall. I always wonder why it is named Pai Guat while it’s a dish of pork chop (with/without bones) doused in appetizing sweet and sour gravy. Anyone can enlighten me? Ingredients (Serve:3-4) 400g pork chop/pork shoulder/pork tenderloin 80g all […]
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I never a fan of chicken breast because of its tough and dry texture (if it is overcooked or cooked in wrong method) but for the sake of healthier protein intake, I will buy chicken breast occasionally. I always prepare it with the most boring way which is pan fried or oven baked, then pair with salad or grilled vegetables. […]
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Nai Bak 奶白菜 (Extra Dwarf Chinese Cabbage/Milk Cabbage), is a type of Chinese green with curly and wrinkled leaves in dark green, with short stems resembling a miniature baby bok choy. Instead of just simply stir fry or blanch the greens like what I normally will do for our daily dose of vegetable, I cooked this Nai Bak in soupy […]
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Loss of appetite due to the recent hot weather? Today’s recipe able to awake your appetite with its tanginess and this soup recipe certainly a keeper! Instead of the usual pork rib/pork bones or chicken, I’m using roasted pork bones (which can buy from roasted pig seller in market) which imparts a mellow of smokiness to the soup. Ingredients […]
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Can you name me a few ingredients/food that you always have in your pantry or fridge? For me, I always make sure that I have some minced pork in my freezer because it is so versatile that I can transform it to many dishes, such as THIS SERIES that I’ve shared in my blog. Today’s recipe is one of my […]
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