Actually, this is not one of my favourite dishes because I am not too partial over turnips. But it is quite frequently cooked by mum and I remembered I used to have Stir-Fried Turnip with Carrot and Dried Prawns often for lunch (with plain porridge) during school days.

It is, however, a very simple recipe to cook and relatively cheap as well. You probably won’t need a whole turnip unless you are cooking for a few people in one go. The dish tastes a blend of sweetish and salty with a hint of dried prawns which can be fragrant to some but offensive to those who are unaccustomed to this ingredient. You can actually use dried cuttlefish strips in replacement of or in addition to the dried prawns. Read the rest of this entry »

The one and only time I’ve tasted this Pork Leg Hoi Sin Stew (name given by myself) was during Chinese New Year when my mother-in-law cooked this. I was totally blown away by this dish as it is so delicious that even my 3 year old daughter was asking for seconds and third helpings. So, why is this dish so delicious? I mean, it is only pork leg stew!

Okay…the gravy is an interesting blend of sweet hoi sin sauce with salted plums. Add some dried chillies for spiciness and a touch of chinese cooking wine for the aroma. Stew it for at least an hour and you’ll get absolute melt-in-the-mouth layer of fat, smooth skin as well as soft and tender flavour infused meat. My! What a mouthful! Okay, it might sound that I was exaggerating but you’re missing out something really really tasty if you don’t try out this recipe! Read the rest of this entry »

Siew Pak Choy (in Cantonese) is one of my favourite vegetables as it is simple to cook and has the crispy texture I look for in vegetables. It can simply be blanched and flavoured with oyster sauce but I’ve decided to do something extra. In this recipe, I braise some shiitake mushrooms and pour the gravy over the siew pak choy to give it a more “classy” feel to this simple dish. A little bit of effort goes a long way to make a dish look and taste better.

This is my recipe for Siew Pak Choy with Braised Mushrooms Read the rest of this entry »

Another simple dish to try out here : Stir Fried Ladies Fingers with Anchovies. Ladies Fingers is also known as Okra whilst locally, anchovies are also known as Ikan Bilis. The anchovies come in many sizes and for this dish, the medium sized ones are chosed wherein the head and bones are removed prior to cooking. The cooking time for this dish depends on your liking really because some like their ladies finger cooked till soft and limp. For me, I prefer it slightly crunchy. Feels healthier as well

This is my recipe for Stir Fried Ladies Fingers with Anchovies Read the rest of this entry »