Some people have asked me how to clean or prepare pig’s maw / stomach before cooking. It is quite a “messy” process and can be rather offensive in smell and I was quite surprised that I actually took the courage to learn and actually got it done. I don’t know if this is the only method but it has given satisfactory results - the pig’s maw turned out clean and edible.

What you actually need is plain flour and cooking oil (I use palm oil). Sprinkle the flour and drizzle the oil liberally over the raw pig’s stomach and rub it thoroughly. Repeat the process until you have rubbed out all the impurities on the lining. Then, turn the pig’s maw inside out and repeat the process. Rinse with water after you have done.

Next, heat up a wok and sear the pig’s maw on the outer side. Remove the seared pig’s maw, run over cold water, turn it inside out and repeat the searing process. Run it over cold water again.

Finally, clean up the wok and bring some water to boil. Boil the pig’s maw for about 5 minutes. Remove, drain and allow it to cool. You may then keep the pig’s maw for cooking or stewing. It is still a bit on the chewy side to eat it at that point (though it is cooked) but the usual way of cooking it is by stewing or cooking it in soup.

If you have the stomach (pun intended) for it, see the video on how I rubbed the pig’s maw. Warning! Not for the faint hearted. Read the rest of this entry »

Pumpkin is a versatile vegetable which can be cooked in many ways. You can fry it, make cakes out of it, steam it or even bake a cake with it. One way of savouring the delicious sweet-tasting pumpkin is to cook it with rice in a rice cooker or claypot over charcoal fire (if you have one). You can also cook it in a pot over a gas stove or electric burner but care is needed to prevent burning.

Pumpkin rice ensures that every taste of the pumpkin is fully absorbed by the rice and the use of other ingredients like dried prawns, mushrooms and belly pork makes this dish a truly satisfying dish to make and eat. You don’t really have to cook anything else as you get your share of carbohydrate, protein, fat and fibre all in one dish. If you like pumpkins, you should try this.

This is my recipe for Pumpkin Rice Read the rest of this entry »

I am currently reorganising this site to make it look better. In the meantime, there will be some temporary disruptions. This site should be optimised in the next 24 hours for a better viewing experience

Do you like the banner above? I’m thrilled to have designed my very first banner myself. Say you like it! It will thrill me further! LOL!

Update : Okay, I think the kitchen here looks fine now. Woohoo!

Old Cucumber Soup is a popularly available soup in Malaysia and Singapore - whether in Chinese homes or at eateries. Being an old cucumber, it is sold with a slightly thick and brown-coloured skin. Usually it is fatter than the young green coloured cucumbers which you get from the market. So, don’t go and buy some fresh cucumbers and leave it at home thinking that it will grow old that way. It doesn’t work that way.

Just like most other soup recipes on this site, Old Cucumber Soup is VERY easy to cook and tastes great when paired with other great tasting ingredients like dried cuttlefish, dried scallops and red dates. Just prepare the ingredients and put them into the pot. Give it a simmer over 2 to 3 hours and you’ll get a hearty soup to drink. You can eat the cucumber flesh, which will usually be very soft to the pulp but I usually only go for the soup.

This is my recipe for Old Cucumber Soup Read the rest of this entry »