This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty. Ingredients Fish ( 1 slice of mid cut 2 cm thick, or 1...
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Ingredients 1 can of luncheon meat 4 plain cream cracker (酥达饼) (eg Kong Guan, Julie, Hup Seng brand) or some bread crump. 1 egg. 1-2 cup cooking oil for deep frying. Method slice the...
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Metal expand on heat and contract when cooled. When you heat up the knife, (eg pour hot water over it thinking of sterilizing it, or use it to stir soup for laziness of digging...
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After processing or cutting fish on your wooden chopping board, it smell fishy right? Wet the surface and rub 3 tablespoon of salt over the surface and leave it for 2 mins. Brush and...
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Fish meat are very fussy about re-freezing, it make the texture soggy and horrible to eat. The reason is that the water content in the cells got frozen and at negative degree Celsius, the...
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Pork sometimes is used in Chinese cooking in small amount. However, its more economical to purchase in bigger lots and keep them in freezer. However, we should also freeze meat only once, that is,...
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This goes well with plain porridge Ingredients 1 can of luncheon meat Method slice the luncheon meat into thin slices (2mm) Heat up a pan (prefer non-stick). There is no need for oil...
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Although sardines can be eating striaght from the can, but you can make your can of sardine taste better Ingredients 1 can of sardines 1 table spoon tomato sauce 1 teaspoon sugar ½ teaspoon...
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