Bite On It!

I love to eat fried pork skin but I’ve never tried cooking them before. Then, last weekend, while I walked past the stall, I saw them and can’t resist and bought a packet and some fish paste too. Pork skin taste good even if you just dump them in the soup but being an adventurous [...]

There are actually two types of black fungus, one is the thick black type and another is the thinner and softer type which the Cantonese called it ‘Wen-Yu’.
Wen-Yu do not have the same chewiness as the black fungus which is known as ‘Muk-Yu’. However, they tasted just as good and it’s more suitable for stir-frying [...]

I’m not sure if this is the correct name but it’s what we called in Chinese. I saw it in Tesco and they named it as ‘Baby-dao’. This vege is quite unique in it’s outlook. It’s small like Chinese brussel sprouts (those on my header image currently) but has a very rich green colour leaves [...]

I have wanted to cook something with black fungus as I like their chewiness. If I’m not wrong, these black fungus have some nutritional value as well but I’m not sure what they are… got to google it and find out
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Ingredients

300g Pork (recommended to have both mixed pork belly and loin)
30-40g Black fungus [...]

The Chinese version of minestrone soup, which we called ABC is the mixed vegetable soup. It’s easy to prepare and nutritional as well… Best of all, kids love it!
Darrius loves to bite on the soft carrot pieces and I gave him rice soaked in the soup so I don’t have to cook his normal porridge.
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Ingredients

200-300g [...]