One of Asian grocery stores that I frequent is Marina, and they always give out food coupon for your purchase, which can be used in exchange for take out items in the nearby food stall and I usually ends up with either char siew or siew yuk. Most of the times, we eat those as […]
Pork belly lovers, rejoice! This Korean style oven roasted pork belly is super easy, super fast, and super delicious. Well, don’t count calories when eating this, but once in a while, indulging in yummy pork belly dish like this is okay. And, you can cut this into thin slices and stuff it in your favorite […]
Visiting an Asian bakery, be it Chinese, Japanese, or Korean is like stepping into a bread heaven. Most of the time, I think these bakeries share roughly the same kind of dough recipe. They are invariably soft and pillowy, milky and buttery, and almost always filled with all sort of wonderful ingredients ranging from sweet […]
Asian steam buns with ground pork/meat filling come with many names. It is called rou bao (肉包) in Chinese, nikuman (肉まん) in Japanese, and in Indonesia where I grow up, we call it bak pao, derived from Chinese Hokkien dialect. The most traditional meat to used in a nikuman is ground pork, but you can also […]
In China, there are two versions of sweet and sour pork, the southern style and the northern style. Since most of the Chinese overseas originated from the southern part of China, the one we are more familiar with is the southern/Cantonese style of sweet and sour pork. Many posts ago, I shared a sweet and […]
Sekba babi is a very famous Indonesian-Chinese peranakan dish. A peranakan dish typically means that the dish that has been adapted over time and has evolved into something quite entirely different from its original dish. I have never encountered this so called Chinese dish outside of Indonesia. To me, sekba babi is pretty similar to babi dan […]
This is a rather quick stir fry dish. I love the eye popping bright yellow color from turmeric, and I think the color contrast between the pork with bell pepper and chili create an appetizing dish. If you don’t like pork, you can use skinless boneless chicken breast too.
Chanpuru (チャンプルー) is an Okinawan dish, meaning mixed. Surprisingly the term comes from Indonesian word campur, which of course means mixed! Among the many chanpuru dishes, the most famous and traditional one is goya chanpuru which consists of bitter melon, pork, tofu, and egg. You can also add other vegetables of your choice, such as carrot, […]
Easiest and tastiest pork chops I have ever made. Well, maybe not the best like the best in the world, but definitely a keeper since they are so easy and so fast to prepare. It may sounds impossible, but the taste is almost like a cross between char siew and siew yoke, it’s almost unbelievable. […]
Braising in soy sauce, sake, mirin, sugar, and dashi stock is a pretty basic Japanese cooking style. You can use any combination of meat and vegetables of your choice. Some of the most humble combination is of course beef and potato in the classic niku jaga. Here I am using a combination of thinly sliced pork, […]
Siu Yuk (燒肉) is a famous Cantonese cuisine. And since I am raised in a Cantonese family, I practically grew up eating this all my life, ain’t I lucky? 🙂 In restaurants, and for special celebratory occasions, a whole pig will be roasted, then cut into small bite size pieces when served. Most will use […]
Hong shao rou (红烧肉) is one of the most famous Chinese dish. Pork belly cubes are cooked in a combination of sugar, scallion, ginger, soy sauce, and rice wine. At the end of the long cooking process, the pork belly will have a reddish tint, hence the Chinese character hong (红) in the name.
Here is my very first post on a Korean dish, kimchi jjigae, a.k.a kimchi stew. This stew is just amazingly good, especially in cold weather. If you love hot, sour, and spicy food, you are going to love this stew. I use store-bought kimchi for this, if you are super awesome and make your own […]
Hambaagu (ハンバーグ) is Japanese interpretation of Salisbury steak. Unlike the original Salisbury steak though, hambaagu is made with a combination of beef and pork. A 50:50 ratio is easy to remember and will definitely work and is what I usually use, though some prefers a ratio of 60% beef to 40% pork and even 70% […]
Kenchin jiru (けんちん汁) is a Japanese soup that evolves from the Buddhist tradition with a strict rule to observe vegetarian in their diet. The original soup stock is made with konbu kelp and soy sauce, and the main ingredients are crumbled tofu and vegetables. It has since been widely adopted in Japanese households and the […]
Buta kaku ni (豚角煮) is one of the best way to enjoy pork belly. You may think that pork belly always yield oily dish, but with boiling, most of the fat and oil would have been washed away. The end result is a pork belly dish that is flavorful and almost melt in your mouth.