happy mother’s day

Posted On May 9, 2010

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i’ve decided to make siu yuk for mum and everyone else (: mum chipped in to make ALL the other dishes! since the last recipe failed (too salty), i’m going to stick back to the first one from RasaMalaysia. an unwitting mistake (by me, clearly) and improvisation by my mum made this our recipe instead (:

ingredients for the marinate:

garlic and ginger juice (five cloves and three slices)
five spice powder
white paper

this pestel and mortar has been in my house for as long as i can remember (ever)!

this pestel and mortar has been in my house for as long as i can remember (ever)

ok the mistake was that i read wrongly, i thought i needed garlic powder instead of ginger powder. so mum pounded some garlic but was too late by the time i realised. she then just added ginger to it and strain the juices. it works!

blanche the meat to rid of (lessen) porky taste. see fur sticking out! yeeks!

mum shaving fur from the meat (teeheehee... amuses me endless)

coat it in sequence of the ingredients listed (wisdom from RasaMalaysia)

mum’s winning char siu marinate sauce:

oyster sauce
dark soy sauce
corn flour
five spice powder
garlic and ginger juice (from siu yuk)

award-winning char siu, awarded by me and my brother (:


wantan filling: grind prawn, pork and chives

simple and yummy!

blistering satisfaction

some thoughts over this: i think rock salt works best for the added blister (i just use normal salt this round). after poking the skin at the last 15 minutes, the oil oozing out of the skin may have melted the salt too quickly before the popping effect takes place, so perhaps wipe off the oil before the last spread of salt might do the trick? also the crunchiness of the skin didn’t last after slicing it. randomly (literally), i wrote to TheHungryHog for advice (he claims that his siu yuk skin lasts 3 hours!) and here are some insights to share (: do share if you have some brilliant/secret method *please*

1. If you’re letting it stand for a while before eating, place it under or next to a fan once you’ve let the meat rest a bit out of the oven. This will blow the steam away from the skin. Kind of a redneck method, but it has worked for me.
2. Only cut the meat right before you’re going to devour it. Once you cut it up and place it in a jumble on your plate, the meat juices and moisture will reduce the skin’s crispiness quite quickly. Think of the skin as dry bread absorbing sauce.
3. Try to reheat the meat, skin side up, using only the top grill of the oven. The skin should crisp up nicely again.

some greens, obviously

mum and her 'special' knife for the siu yuk!

third time's the charm (: love it

a very anti climax picture of the complete dish, thanks to my brother's horrible green (or orange) plastic Ikea plate :D

charming ensemble of Malaysian-Chinese must have condiments (cut-chilli-padi, garlic and sambal)

mummy, i love you (and daddy!)



siu yuk (again), beet root soup and veggie

Posted On May 2, 2010

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in the same span of time, i made siu yuk for dinner upon AN’s request but using AlmostBourdain’s recipe. found red fermented bean curd with great difficulty in Singapore (shocking). AN made beet root soup (very yummy!) and AC fried some sort of veggie.

Beet Root Soup ingredients:

Beet root
Dried scallop
Dried cuttlefish
Pork ribs

siu yuk was a massive disappointment! was too salty! the skin turn out well but the fermented bean curd over did it. i think i will stick to previous recipe next round (if any). also AN (the health-conscious-guru) bought skinny pork belly! no kidding! lol! siu yuk must have FATS. period

hypertension (too much salt). everyone were pretty forgiving

my happy meal (:

salad 2: Chinese salad with duck breast meat

Posted On April 5, 2010

Filed under Chinese, KwaiLo

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inspired by the yummy duck rice store near my work place but the silly owner refused to sell duck meat without rice BUT duck breast meat only is sold at S$15! wtf and was distracted by a phone call from my brother at the same time. argh! anyway i settled for a random duck rice store in Tiong Bahru Plaza, glaze on duck meat is also from the store. so that’s my cheat for this recipe (:

looks great! taken with my trusty BB

dressing from Jamie Oliver, it’s simply half a lime and drizzle of sesame oil. but i did add a mango and some sesame seed sprinkle. pretty tasty overall. highly recommended with leftover duck meat. really miss Ms. Loo’s perfect duck dish! oh and i forgot to add zucchini, looks like i’ll have twice the serving tomorrow! *gross*

Ms. Loo at her MasterChef moment! click image to her blog (:

crispy pork belly (siu yuk/烧肉)

Posted On February 19, 2010

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from a combination of recipes starting from ATableForTwo (whose recipe is not complete, without marinate sauce) and from his link off to RasaMalaysia (for the marinate) and AlmostBourdain (for the method). however i did add a dash (alot!) of salt on the skin (advice from ATableForTwo) for that winning crunchiness (: however i didn’t hear the crackling in the oven though :P

disaster! looks better after scrapping off the charcoal bits! phew~

unfortunately not as easy as AlmostBourdain says! for sure. even opening and closing the oven is painful with the smoke in my eyes. was so burnt on the side that got me so worried, do camp out at the oven to adjust the timing accordingly. the suggested recipes are not fool-proof

had to painstakingly flip each side for 10 minutes in the oven

argh! too salty! :(

skin too salty, definitely not perfect. also made the floor so oily, had to mop it up. don’t think i did a good job :P

cooking in London

Posted On February 12, 2010

Filed under Chinese, Japanese

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Chinese New Year in London! have not cooked for ages, have decided to recycle two simple dishes – buta no kakuni and herby soup. turned out great! was initially apprehensive about pork in UK, given that the skin is a bit tougher but overall the result is pretty much the same (:


not enough herbs for the pot

and here we have it, all eight (huat!) dishes, three by HW (mushroom, mixed veggie and spicy salmon) and two by PL (duck and dessert – gingery sweet potatoes soup). one Yee Sang (from Singapore). two from me (:

eight... huat... pat... ba...


fell asleep before i met the light-painter extraordinaire (HW!)

new hole

Posted On December 25, 2009

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simple and homely

kung po chicken

Posted On September 26, 2009

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the last of my mum’s recipe from this trip. didn’t sound too difficult but i think the estimation of condiment has room for improvement! and leftover xian chai from the last dish (the veggie had a slow death in the fridge but still some pretty decent leafy left). mum asked me to stir fry it but i thought i should replicate from the last show-and-tell

kung po chicken

chicken (cut into cubes)
long beans
cashew nut
2 dried chilli
1/2 tablespoon oyster sauce
1/2 tablespoon black soy sauce
1/4 tablespoon corn starch
1 teaspoon light soy sauce

marinate the chicken cubes with corn starch and light soy sauce. as for cashew, there is a special way to deal with it as well. first, boil the nuts, scoop it up (i just did a quick dip) and dry with kitchen towel. heat the pan and start with frying the cashew nuts till brown with a teaspoon of cooking oil. throw in the marinated chicken and keep stir frying. add all the veggie (mushrooms, long beans and dried chilli) and add the rest of the condiments. i didn’t call my mum for this dish not because i’m confident but merely because she’s not home! in fact she’s on vacation so just wanted to be considerate. by the way, my cashew nuts didn’t turn out crisp, is it suppose to be?

something is missing...

something is missing...

well… it turned out alright but i keep feeling something is missing. pray tell if you know (:
as for the xian chai soup, i found out what’s missing after i compare the photos! hehe…

spot the difference

spot the difference (:

Chinese pork ribs and herb soup

Posted On September 24, 2009

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i didn’t exactly marinate this because my mum was here and she did it for me! try out the recipe below:

Chinese pork ribs

1 big ribs in half
1/4 teaspoon hua diao jiu
1/2 teaspoon corn starch
1 tablespoon sugar
1 tablespoon wu xiang fen (i think it’s a blend of star anise and cinnamon stick)
1 tablespoon black soy sauce
1 tablespoon light soy sauce
1 teaspoon oyster sauce
(or adjust accordingly to the ratio depending on the number/size of ribs)

marinate with all the condiments and set aside for half hour or so but i left it overnight. also to ensure that the meat is tender, add a dash of baking soda before marinating the meat ( i didn’t have any and the meat turns out alright).

there is actually a trick in frying pork ribs. cover the pan with cooking oil, approximately half the depth of the ribs and lay them all in at the same time. now you can light the stove. the point is that you cook the ribs in cold oil so that the meat will not stick to the bone when it’s ready. took me about 20 minutes and flipping it now and again so that both sides will be evenly cook. YUMMY

super indulgence (fats and fried!)

super indulgence (fats and fried!)

to balance out the unhealthy, i made Chinese herb soup, my all time favourite dish. the easiest ever, just throw all the ingredients below in proportion, again prepared by my mum (i actually counted just so i can accurately replicate, it’s about 8 of each)

Chinese herb soup

dry longan
red dates
small red dates (ji zi)
jade bamboo (yu zhu)

all ingredients in proportion ratio of each other

all ingredients in proportion ratio of each other

add chicken bones or pork ribs for flavour. keep the chicken bones when the butcher debone your chicken (boneless chicken for the next dish). probably the easiest ever in preparation though cooking time is a bit longer than usual. soup will be super tasty overnight

almost cleaned up the pot by myself

almost cleaned up the pot by myself

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