I’ve been staring at these photos for the last hour and debating with myself if I should write this post. They’re not great pictures, but then again, none of my other pictures are great. Yeah, they’re not baaad but they’re not great. I mean, have you seen some of the pictures that are on the other blogs? The props, the perfect lighting and always the right angle. You wonder if they’re chefs with a talent for photography or photographers who really can cook.
But it was either this awesome Roast Chicken or a short babbling about how I found Cronuts in Switzerland (yeah, the infection has reached us). Continue reading I gotta learn to shoot – Indonesian-inspired Roast Chicken
“Mummyyyy~~~I don’t like zucchini~~There’s mushroom in this~~~ I’m not hungry~~~”
Yeap. I’ve got picky eaters. Both of them. Lucky me. And I don’t understand why. They’ve always eaten everything and anything as babies. Then one day, a switch in their brains got flipped and suddenly they absolutely can’t stand the thought of putting even the tiniest cauliflower floret into their cute little mouths.
Still, even the pickiest eaters have their weaknesses. Sugar is usually one of them and there is a whole lot of sugar in this one.
I mean, who doesn’t like Char Siu? No one. It’s sweet and sticky and fatty and flavourful. And those charred bits………damn I’m drooling.
It took me seven years to perfect this recipe. SEVEN!! I tried so many different recipes and they were never quite right. But then again, I’ve been away for so long I don’t know what’s right anymore. If you’re looking to make Char Siu like the red ones you get with your Wanton Mee, this is not it. This is more like the filling of your Char Siu Bao. Closer to the ones you get at the Cantonese restaurants. Continue reading Sugar high on Char Siu 叉烧 (Cantonese BBQ pork)