This is the third of a series of recipes using yam. When there is only 2 of us (my wife and I) to finish up a whole yam, we have to cook it in different ways as there is no way we can finish a whole yam in one sitting.

Anyway, as yam is sweetish in taste, it is suitable to fry it together with pork tenderloin (the most tender part of pork). I prefer this compared to potatoes as potatoes are not as flavourful. This is not the well-known dish of yam with belly pork slices but more alike the recipe using potatoes and is served in many chinese homes. Again, it is pretty simple to cook and comes in two distinct processes. Read the rest of this entry »

When mum felt that I was old enough to handle a chopper / cleaver, one of the first tasks she delegated me to do was to chop / mince meat on a chopping board. I actually loved chopping and had the pleasure of seeing the meat being minced up nicely (sounds scary, isn’t it?).

For this recipe, which again, the photo does not do any justice to the delightful taste of the dish, you are looking at 3 ingredients only. Yes, 3 ingredients to make you happy. And they are easy enough to find save and except Tung Chye which is chinese salted vegetables which are brown in colour and comes in really small sizes. It is salty and you wouldn’t want too much of that. However, too little and the mince would not taste as nice. I guess it would be trial and error and depends on individual preference on the taste. Give it a try, anyway.

This is my recipe for Steamed Minced Pork with Tung Chye Read the rest of this entry »

I have been away from this blog for more than 10 days! Oh my! Recently I have been swamped by work and many other commitments that I have not had the time to update this blog with what I have been eating. Trouble is, I have been eating pasta a lot these days and they don’t really qualify as Asian food. Nevertheless, once in a while, one of our family favourite recipes will pop out and the dish will be laid on the table.

Egg Flower Minced Pork Soup is a simple soup with only 3 ingredients - eggs, minced pork and onions. If you have these three ingredients, you are all set to roll. Cooking time is basically measured by the time taken to bring water to boil and cooking the minced pork. So, it is a soup which can be cooked in a jiffy. The soup may not look at all appetising judging from the photo I took above but the soup can be rather tasty. 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 »