Jan 25 2008
For some quick healthy alternatives, I do make some simple and easy to boil soup. It’s not those double boil soup where you need to boil for more than 2 hours. These, usually called ‘kuan-tong’ or simply translate to ‘heat up the soup’ in Cantonese.
What I normally do for such dish is to have some [...]
Jan 06 2008
This is one of my favorite dish which I learned from my mom many years back. I am not too sure if this dish is from Hakka, Hokkien or Cantonese influence as we are a mix of the three. What I like about this dish is the varieties of ingredients used and of course it [...]
Nov 14 2006
Another easy to prepare and healthy dish for tofu lover. I love tofu regardless of its texture, shape and taste. I have tried many types including those imported from Japan. Of course our local tofu can’t be compared to the Japanese tofu but they are still edible. I especially like the silky (silken) smooth tofu [...]
Oct 08 2006
Some of you must be wondering why I’m using a type of pest for my cooking… don’t get me wrong as this type of anchovy is commonly know as ’silvery-fish’ or ‘ngan-yee-jai’ (silver-small-fish) by the Chinese, hence the name given. They are the smallest version of the common anchovy and we can’t really see their [...]
Oct 01 2006
Today we had a family gathering at our house as PiggyBeng wanted to show-off his Hokkien Mee (Penang Prawn Noddles) to his relatives. Yeah, PiggyBeng is obsessed with Hokkien Mee and he can eat 3 bowls in one serving!
Since we are not sure how many people will turn up, so I decided to [...]
