I came across a post on Facebook the other day that really spoke to me.
“My life is a constant battle between my love for food and not wanting to be fat”
I have a confession to make. I haven’t worked out in a month. *SHOCK! HORROR!* No seriously, I really need to get my ass back on the cross trainer. I was so good with my routine up till a month ago. My knee started to hurt a little so I took that excuse and I ran with it. Pun totally intended 😉 Wait, am I doing this right? Anyway, it’s a miracle I haven’t ballooned considering the way I’ve been eating. I mean, look at this Roast Pork Belly!!
How do you say no to that?? I know I can’t. Crispy skin crackling and juicy fatty flesh is a combination hard to beat. And being chinese, the way my mind works is Fat = Yumz. 1.35 billion people can’t be wrong, right? You know this dish is awesome when it’s got so many names in so many dialects and languages, and I’m just naming the four I know. Continue reading Roast Pork Belly by any other name – Siew Yoke , Siu Yuk , Sio Bak, 烧肉
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)