Tuesday, April 17, 2018


This is a Taiwanese style of braising pork trotter with caramel sugar liquid and different from Malaysian way of braising pork.
My hubby loves Nyonya [Peranakan] version of this dish but  I love trying other ways so long as I end up with chewy pork trotter skin pieces with all the collagen and the meat is tender.

This version is lovely with rice, not too savoury, aromatic and a little on the sweet side.
Both the meat pieces and dried mushrooms are tasty after braising for over an hour.
Ingredients for Caramel Sugar Liquid
2 tbsp rock sugar or sugar
1 tbsp oil
50 ml water
  • Heat oil and sugar together until it caramelised.  Off heat before slowly adding the water.  Turn on medium heat, boil until caramel melts.  Pour into a bowl, set aside.
Other Ingredients
900 gm pork trotter pieces - blanched and rinsed
10 dried mushrooms - soaked and drained
4 slices ginger
2 star anise
1 stalk spring onions - cut sections
a few pips garlic or whole bulb - rinsed and keep whole
3-4 bay leaves
5-6 shallots -peeled and sliced thinly
4 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp cooking wine
2 tsp sugar
1/2 tsp salt to taste
dash of pepper to taste
  1. Heat a saucepan with some oil, fry sliced shallots until golden brown, drained and set aside.
  2. Using another wok, heat 1/2 tablespoon oil, saute garlic, ginger, spring onions, star anise, bay leaves until aromatic.  Add in pork trotter pieces and mushrooms.  Stir to mix well.
  3. Add in seasoning ingredients, caramelised sugar liquid.  Let it boil for several minutes before adding enough water to cover the ingredients.  Bring to boil for 10-15 minutes.
  4. Add in shallot crisps and more water to cover ingredients.
  5. Bring to boil, then lower heat and continue to braise for another 30 minutes or until meat is tender and gravy is reduced.
  6. Dish up to serve.

Thursday, April 12, 2018


I was told that this soup is good for one's general health.   In what way, I have no idea but I believe for those who love bittergourd,   they will enjoy this soup.  
Easy, simple and tasty pork ribs soup with a little bitter taste of the bittergourd and fragrance of the cooking wine that is added just before serving.

[serves 2]
1 bittergourd [about 200 gm] - halved and white pith removed, sliced
200 gm pork ribs - blanched and rinsed
5-6 red dates
1 honey dates [optional]
1 tbsp wolfberries [goji]
800 ml water
1 tbsp light soy sauce
dash of salt and msg to taste
1 tbsp cooking wine [add to hot soup before serving]

  1. Bring water to boil, add in pork ribs and red dates.  Boil for 20 minutes or until ribs are almost tender.
  2. Add in seasoning to taste, then the bittergourd and goji.
  3. Continue to boil for another 10 minutes until bittergourd is cooked [just crunchy or soft according to own preference].
  4. Add cooking wine to boiling soup just before serving.
  5. Serve hot.

Monday, April 9, 2018


What can be more easier than this recipe to cook an oyster flavoured chicken drumsticks?
Ingredients are few, seasoning easily available in any kitchen, cooking method is also simple.  Yet, this chicken dish tastes awesome.  It is aromatic, tasty and delicious with steaming hot rice.
These drumsticks look so tempting.
4 pieces chicken drumsticks - make a few slits on the drumsticks
1 stalk spring onions - cut sections
300 ml water
2 tbsp light soy sauce
1 tbsp cooking wine
1/4 tsp sugar
dash of msg
2 tbsp oyster sauce

  1. Lightly season the drumsticks with some light soy sauce.
  2. Heat a non stick wok with some oil, pan fry drumsticks to brown.
  3. Add in some spring onions and seasoning [except the oyster sauce], then water.
  4. Bring to boil and braise for about 5 minutes before adding the oyster sauce and some spring onions.
  5. Continue to cook until chicken is tender and sauce is reduced.  Dish up to serve.  Garnish with some spring onions.

Thursday, April 5, 2018


With the present hot, humid weather, this refreshing, light salad is most welcome.  An appetising  salad, good to enjoy on its own, with rice, bread or blanched noodles.
The black fungus and zucchini are crunchy, while the chicken meat has its natural sweetness.  Combined with the dressing, makes a delicious and tasty salad.

200 gm chicken breast - skin removed
a handful of black fungus - soaked
1 zucchini - shredded
1 red chilli - seeded and cut shreds
1 tbsp each of chopped garlic and ginger
1 stalk coriander leaves - chopped
some toasted sesame seeds
1 tbsp each of chopped ginger  and garlic
1 tbsp each of light soy sauce, oyster sauce, sweet chilli sauce
1 tbsp chilli oil
1/2 tsp sugar
3 tbsp calamansi lime juice

  1. Blanched black fungus, drained and cut shreds.
  2. Steam chicken breast meat for 15 minutes, cool and shred.
  3. Combine dressing ingredients in a bowl.
  4. Combine shredded ingredients in a bowl.
  5. Mix [3] and [4] together.
  6. Toss well and add some toasted sesame seeds.

Wednesday, April 4, 2018


This is a lovely sourish, sweet and spicy dipping sauce for various fried foods like firm beancurd, tofu, fried cuttlefish and others.

1/2 yellow onion - peeled and chopped
2-3 pips garlic - peeled and chopped
1 red chilli - seeded and chopped
1 stalk coriander leaves - chopped
1 tbsp each fish sauce, sweet chilli sauce and honey
3 tbsp lime juice or lemon vinegar

  1. Pulse chopped ingredients several times.
  2. Add in seasoning and pulse several times to combine.
  3. Add a little more of honey if the honey you are using is not too sweet.
  4. Pour into a container and chill until required.
  5. Serve with fried beancurd or other fried foods.