No, I wasn’t the one who couldn’t sleep. My son kept me up the whole of last night. Literally. I wasn’t allowed to put him down in his cot. We ended up with him “sleeping” on me in my bed. And by “sleeping”, I really meant climbing around on me until he found a comfortable position to lay his head for a half hour or so before shifting again to find a different position. I don’t know what was wrong with him. If he was old enough, I’d probably just make him count sheep.
I usually don’t sleep much. Most days I function on 4 – 6 hours of sleep. I’ve even had days when I’ve only had an hour of sleep. But that was my choosing and I actually did get some sleep, even if it was only an hour. Last night however, I got no sleep and it was most definitely NOT my choosing. I don’t know how he is still functioning because I am absolutely knackered.
Since we’re on the topic of counting sheep, I’m going to stretch it a little and use that to lead into today’s dish. Hakka Abacus Seeds. You know, because we use abacuses to count (Yes, that’s a word. I checked). I know I’m lame. Continue reading On counting sheep – Hakka Abacus Seeds 算盘子 (Chinese Yam Gnocchi)
“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)
I’m doing it!! I’m finally doing it!! This thing that I’ve been putting off for weeks, months, years (!!) because I was too tired, lazy, scared, clueless. I’m finally doing it. It being starting a blog. This blog. My blog. *tiny yay*
Since I started this blog as a way of taking my cooking more seriously and I started cooking because I missed my grandma’s cooking, it really is only apt that my first post features one of her dishes.
This dish is hearty and rich and will warm you to the core, perfect for the coming cold autumn nights. More importantly,it is ridiculously easy to make and tastes even more ridiculously delicious. Continue reading Jumping in….with a pot of Lor Bak (Chinese Soy Braised Pork)