Sui Gaw (水餃)
Tuesday, 24 July 2012
Labels:
boiled poached simmered steamed,
cantonese,
chinese,
pork,
recipes,
soups,
video recipes
Teochew Ngoh Hiang
Wednesday, 7 December 2011
The salty beancurd skin wrapped around the filling adds to the aroma. More importantly, it stops moisture from escaping, keeping the meat roll moist and juicy.
Mmmmm . . . .
Labels:
chinese,
deep-fried,
finger foods,
main course,
pork,
recipes,
teochew
Fried Wontons
Monday, 17 October 2011
The filling for boiled wontons should have dried sole (大地鱼, aka 铁脯). The fish is toasted till brown, crisp and fragrant, then chopped into little bits. If it's not available, deep-fried shallots are a good substitute. With either of these ingredients in the filling, wontons cooked in soup would have a rich, intense aroma they wouldn't have otherwise. In Hong Kong, the motherland of Wonton Soup, the stock used is made with dried sole, amongst other things.
Labels:
chinese,
deep-fried,
finger foods,
main course,
pork,
prawns,
recipes,
side dishes,
singapore malaysia
Babi Masak Assam
Friday, 23 September 2011
Fortunately, Wee Eng Hwa had two advantages over the self-proclaimed culinary child prodigy.
One, she could see what was in the wok without standing on a chair.
Two, her sifu has been guiding her for some 20 years. Shermay's, even if you believe her marketing spin, kicked the bucket after lesson one.
Not LKY's Babi Pongteh
Wednesday, 14 September 2011
Would you believe a 5-year-old child is capable of learning how to cook, and remembers what she's learnt when she's a 28-year-old adult? Would you believe a 5-year-old can be instilled with a passion for cooking?
Labels:
braised stewed,
favourite write-ups,
pork,
recipes,
singapore malaysia
Minced Pork Stir-Fry with Ketchup & Fermented Black Beans
Friday, 19 August 2011
The dish is different from other fbb-based recipes because it's got a good amount of tomato ketchup.
Ketchup goes well with the salty fragrance of fbb. It adds a sweet and sour dimension not found in fbb dishes that are more traditional.
Labels:
chinese,
main course,
pork,
recipes,
singapore malaysia,
stir-fried,
teochew
Pork Stir-Fry with Sesame Oil
Sunday, 7 August 2011
I'm guessing that since sesame oil was
The version I make is with garlic, ginger, light soya sauce, oyster sauce, Shaoxing wine and salt. I've done it so many times I can practically do it with my eyes closed.
Labels:
chinese,
main course,
pork,
recipes,
stir-fried
Sambal Timun
Friday, 17 June 2011


Opposites attract, so bland, tasteless timun (cucumber) and spicy, hot sambal (chilli paste) are the proverbial match made in Nyonya heaven. And when the matchmaker is Mrs Wee, you can be assured it's a particularly blissful match.
Marmite Pork Ribs
Friday, 20 May 2011
I'd intended to buy a jar of Marmite to make Marmite Pork Ribs only after I finished some of the sauces and whatnots (which were threatening to spill out of the kitchen into the living room). But my self-discipline crumbled when I saw what a great sense of humour the makers of Marmite have, as the commercial shows. Love it or hate it? I'd never had Marmite before, and I couldn't wait to find out. |
Steamed Garlic Pork Ribs
Wednesday, 9 March 2011
Compared to the other recipes, steamed garlic pork ribs is really simple, using garlic as its flavouring agent.
Hmm, a bit too simple, perhaps?
Nope, don't worry. As Leonardo da Vinci said, "Simplicity is the ultimate sophistication." Don't underestimate the plant that sprouted from Satan's left foot as he was evicted by his landlord.
Labels:
boiled poached simmered steamed,
chinese,
main course,
pork,
recipes
Steamed Pork Ribs with Pickled Plums
Thursday, 10 February 2011
The last time I shopped was more than a week ago, before Chinese New Year. I tried to stock up last Sunday but there wasn't anything fresh at all.
The market and supermart were all clearing their leftovers from before the holidays. I'm guessing they'd be clearing their old stocks till this weekend, so I'm following suit. No one's fobbing off stale stuff on me!
Coffee Pork Ribs
Monday, 7 February 2011
Pork ribs deep-fried and coated with coffee?
Yes, please!
Making coffee pork ribs isn't difficult. The only tricky part is deep-frying the ribs so that the batter is crisp but the meat is still juicy. But it's nothing that can't be nailed after practising a few times.
Labels:
chinese,
deep-fried,
finger foods,
main course,
pork,
recipes,
singapore malaysia
Minced Pork & Olive Vegetables Stir-Fry
Sunday, 17 October 2010
The strong flavours from the olives and mustard greens meld together and mellow during the long hours of cooking, creating something that tastes like olives, but better. It's more complex, more nuanced, rounder, smoother . . . an absolute delight with plain rice porridge, straight out of the bottle. But I would say that, wouldn't I? I'm Teochew and "olive vegetables", aka 乌橄榄菜, is a Teochew specialty. It's one of our many ways of preserving vegetables.
Honestly though, I swear I'm not biased. Why would anyone eat an oily, inky black mush – since the Sung dynasty, apparently – unless it tastes really good?
Labels:
3 ingredients or less,
chinese,
main course,
pork,
recipes,
stir-fried,
teochew
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