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Guangxi Taro Kourou 广西芋头扣肉

Wednesday, January 27, 2016


Kourou is a dish that consist of thrice cooked pork belly that has been boiled, fried, and steamed.
There are many versions of kourou, and famous two is the MeiCai Kourou 梅菜扣肉 and Yutou Kourou 芋头扣肉.

Now, it seems that everyone seems to associate kourou with Hakka cuisine. Not really.
According to Chinese Wikipedia or you can just do a google search about kourou on Mainland China's websites, you will find that

"客家梅菜扣肉。
广西芋头扣肉。
广东中山沙溪粉葛扣肉。"

Translation:
Hakka Preserved Vegetable Kourou
Guangxi Taro Kourou
Cantonese Arrowroot Kourou

So you see, kourou is a dish that is cooked by the other dialects and other provinces as well.


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Teochew Ngoh Hiang ~ Five Spice Meat Rolls

Monday, January 25, 2016


There are many versions of Chinese 5 Spice Meat Rolls.
Some call it Lor Bak, some call it Chun Juan, Some call it Wu Xiang.

Basically, it's a meat roll, filled with pork that is minced or cut into thin strips, marinated with seasoning and spices, wrapped in beancurd sheets and cooked. If I am not wrong, the differences will be; Penang Style Lor Bak is made with pork strips, Hokkien Chun Juan/Lor Bak is minced pork and Teochew Wu Xiang/Ngoh Hiang is minced pork with the addition of taro. They are all seasoned with the essential 5 spice powder.


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EasyNest second draw for Winners

Sunday, January 24, 2016

This time none contacted me.


Second draw, congrats to Shenny and Mel Lee

This number belongs to Shenny Fong

And this number belongs to Mel Lee 


Please contact me by 27/1/16
Thanks


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Coffee Almond Cookies

Friday, January 22, 2016



Two years ago, my friend Shenny, gave me a few pieces of cookies that she got from Hong Kong. They were tasty. She asked me if I will be able to crack the recipe. Well.... It's not an easy feat, not if we want to use natural coffee (instant is better than emulco, I guess) and avoid certain ingredients.

Because it's a replication.... it's not easy compared to baking anything I like or think of. It has to be something like it, look almost like it, taste almost like it.


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Kuih Bangkit ~ Gluten Free Coconut Cream Cookies 薯粉饼

Wednesday, January 20, 2016



Kuih Bangkit.... It is a local traditional cookie, one of the staples for Chinese New Year and Eid.
Some people will make this with tapioca starch, some swear by arrowroot flour for best melt in the mouth effect and some will use sago flour to replace that elusive arrowroot flour.

In the olden days, this cookie was baked over charcoal. And I have only seen that being done once in my life, at my kindergarten teacher's home. I'm glad that in recent years, I had the chance to eat charcoal baked kuih bangkit again, made by distant relatives, and they are soooo much better than oven baked. The base of the charcoal baked ones were brown and the cookie was so flavorful and fragrant.


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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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