Mimi's Dining Room

This is another jazz-up-your-canned-food recipe that you shouldn’t miss other than the Fried Meehoon with Canned Stewed Pork that I shared earlier. Canned fried dace with salted black beans, are you a fan of this? I’m a super fan of this intensely flavorful canned fried dace fish which is originated in China. It is best paired with porridge and steamed […]

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 […]

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.  […]

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 […]