When dine in was still allowed……. MCO, NPR Phase 1, EMCO, NPR Phase 1 again, it seems like a never ending cycle…. 凸-_-凸 Menya Hanabi, I’ve heard about this ramen restaurant from my friends and watched videos of the Youtuber that I’m following, regarding its specialty Mazesoba, a type of soupless Ramen that originated in Nagoya, Aichi Prefecture. It doesn’t ignite […]
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Fried rice is a quick and delicious way to transform leftovers into something delicious! It is a very popular staple food in any Chinese eateries and the primary reason for the continued popularity and ubiquity of this dish comes down to two things: its adaptability and the fact that people almost always cook too much rice. *nodding in agreement Though […]
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Today’s recipe can be categorized as some of the best side dishes to go with porridge like THIS and THIS that I shared before in my blog. Pickled Mustard, Zha Cai (榨菜), is a type of pickled mustard plant stem originating from Sichuan, China, thus they are commonly known as Sichuan Zha Cai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and […]
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Since I’m the only person in my family that like to eat bitter gourd, so I had to divide my bitter gourd into two portion, with one portion cooked into Braised Chicken with Bitter Gourd and another portion cooked into today’s recipe of Salted Egg Bitter Gourd. Both bitter gourd dishes are very common in any Chinese Dai Chow restaurants […]
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I still have a piece of Black Angus True Aussie Beef Striploin sit in my freezer which was gifted by Meat & Livestock Australia (MLA) and instead of just pan fry it, I decided to try my hand at assembling a poke bowl. Poke Bowl (pronounced “POH-keh), is a Hawaiian national dish which gets its name from the food prep. […]
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