This dinner meal was a make-over leftover from lunch. We had white cut chicken aka Chinese poached chicken aka Cantonese poached chicken (Bai Qie Ji) for lunch. As always/often, the body part (breast) was left
I once heard that food placed before the dead in the ways of ancestor worship is tasteless and bland. (e.g. This is from someone who works at a memorial home in the context of food
My mom-in-law used to cook pig stomach (in Hokkien, ti-toh) soup – with duck or native chicken as the other main ingredient. So growing up, hubby liked and drank it a lot. His mom would
Fish is a good source of protein. Steaming is a healthy way of cooking. Here’s the recipe for my home-cooked steamed yellow fish Ingredients: 1 Yellow fish, 1 piece onion, slices of ginger, pieces of
Procedure:1) Cut squash into cubes and boil in water to soften.2) sauté garlic, carrots and onions, rosemary lightly in oil3) add soup stock to combine with 1&2 ingredients4) blend/purée in blender Adjust soup stock or
Marinate fish in salt and pepper, pan fry. For the sauce:2 pcs Coriander roots4 garlic cloves1/4 c shallotsChili as desired 1 1/2tbsp tamarind paste1 1/2 tbsp sugar1 tbsp fish sauce1/2 c chicken stock or water
Steamed king fish Steam fish in wok. I used the plate here to measure enough water to put in wok for steaming. Put ginger and tomatoes on top of the fish to steam. Turn heat
I learned this dish which my good neighbor sent me as she sent the same to her cousin. It’s Chinese health food for women in their 1st month after they gave birth. (geh lai in
Beef/Radish Kiam Peng – Sunday staple lunch, legacy of my mom in law. Kiam Peng is term for Hokkien paella, our family traditional kiam peng are rice cooked with beef/radish or rice cooked with chicken/mushroom.