I always wonder how come I don’t encounter more dishes that use the super addictive crispy pork lard aka chu yau char 猪油渣. I mean besides adding to char kuey teow, tai…
Browsing Category
Chinese
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Bakkwa 肉乾 or ròu qián (pronounced as rou gan) or Chinese dried meat is ohhh so lip-smacking good. 👍😋🤤❤️ Once you tried it you will love it for life! This smoky, salty…
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Chinese, Side DishStir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd
Hmmm… fermented chili bean curd needs to be used up before they start disintegrating (as a result of keeping it for too long). And, I have green dragon vegetables and king oyster…
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Have you heard of green dragon vegetables before? I’ve never heard of this vegetable, not until perhaps over a decade ago when it makes its appearance at the wet markets, supermarkets and…
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You know what? I haven’t cook tofu for quite a long while. I tried not to consume too many soy products due to them being estrogen dominant. Hence, a very long pause.…
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Are you a fan of ang ku kueh? I certainly am a BIG fan. The thing is when I was young, I disliked eating the outer skin as it can be tough…