Pork Bean Paste and Bitter Gourd (苦瓜面豉猪肉)

Ingredients 1 bitter gourd 200g minced pork or slice pork 4 Garlic 1-2 tablespoon bean paste 1 tablespoon sugar 1 tablespoon light soya sauce 1 teaspoon corn flour 2 table spoon cooking oil 1 cup water Method Remove skin of … Continue reading →

Pork Ribs Soya Sauce Soup – simplified bak kut teh (肉骨茶)

Technically speaking, this is not Bak Kut Teh, as it do not have the spices.  However, it is a simplified version with very little ingredient, and yet tasty.  Easy method to make a simple meal. Ingredients (Serves 3-4) 600-800 grams … Continue reading →

How to prepare Hor Fun to taste like Hor Fun (河粉)

Hor Fun is the most common noodle dish cooked in Singapore’s Zhu Chow stalls. It is made with pre-fried flat rice noodles (Hokkien call it kuay teow, and Cantonese call it Hor Fun), and being poured over with a cooked … Continue reading →

Braised Duck (卤鸭)

You have to reduce the ingredient if using less than a duck.  You can also do it with just duck tigh or legs if you can get parts in supermarket (usually you have to buy the whole duck).  Wings also … Continue reading →

Braised Salted Fish (咸鱼) with Pork Belly

This dish is best with salted fish head, especially threadfin (午鱼).  Fish head produce the gummy consistency of the gravy, and make the pork smoother.  However, it is ok even you are using salted fish fillet.  This is very easy … Continue reading →