Ground pork and Tianjin preserved vegetables with fresh egg noodles, a.k.a. bakmi keriting in Indonesian, is one of the more ubiquitous noodle dish, especially among the Chinese communities in Indonesia. The great thing with this noodle dish is you can make ahead the ground pork and Tianjin preserved vegetables part and blanch the fresh egg […]
To me, chicken stay (or any satay) conjures up images of street side hawker seller patiently fan a charcoal grill to cook the satay to perfection. The smell of satay grilling away is sure to lure hungry passerby. One can of course find satay sold in restaurants and food courts, but somehow not quite as […]
Many people seems to hate bitter melons mainly because they are, well, bitter. But we will be stuffing them with ground pork and shiitake and further braised them in black bean sauce, and I promise you that the end result is a bitter melon dish that will not be bitter at all. ♥
Slowly cooking ginseng, along with some Chinese herbs and a whole chicken results in one of the most luxurious herbal soup. I tend to be a bit purist when it comes to cooking ginseng soup, adding just jujube fruits (or red dates) and goji berries to give enough sweetness to counter the natural bitterness that […]
This version of fish ball soup is all about enjoying the fish balls, so try to get the best quality money can buy. Only three ingredients are needed to make the soup : fish balls, Tianjin preserved vegetables, and garlic. The soup can be served as is, or with steamed white rice. But the best […]
Tofu, shrimps, and shiitake mushrooms are among my favorite food. And having the three of them in a simple steamed dish every now and then is a no brainer. I find that silken tofu works better in this dish since you will get different textures playing in your mouth, the silky soft tofu, the crunchy […]
Cincau or grass jelly is a jelly like dessert that comes in green and black varieties, cincau hijau (green grass jelly) and cincau hitam (black grass jelly). Traditional ones are sold in clear plastic bag secured with rubber bands. But nowadays, you can also find them sold in sealed square plastic box like silken tofu, […]
As promised, I am featuring another recipe with Tianjin preserved vegetables, this time a family favorite comfort food, steamed pork with Tianjin preserved vegetables. My Mom makes this all the time, and we have this for lunch, dinner, and even breakfast with plain porridge! You will be begging and maybe making more plain porridge when […]
Konnyaku is a jelly like product made from the root of a yam like plant, a common ingredient in oden and sukiyaki. They are typically sold in blocks wrapped in a plastic bag, usually come in either white or brown color, depending on additional ingredients included in the production process. Nowadays, there are even green […]
When my Grandma was still with us, her birthday party was one of the many annual events where the big family came together to celebrate. It was a noisy affair, with as many as four to five big tables full of aunties and uncles and cousins all huddled together for a feisty evening dinner.
My mother in law loves making this for us whenever we visit for a family dinner at her house. Steamed tofu and minced meat is one of Piti’s favorite food and he grew up eating this all the time. Chicken or pork are the typical meat of choice, though pork is definitely more traditional.
Tianjin preserved vegetable are made from cabbage pickled with salt from Tianjin in Hebei, China. Fancy ones come in lovely ceramic jars, but the one I bought is sold in red plastic jar. Many Chinese dishes are flavored with this preserved cabbage, from soup, stir fried, stew, to steamed dishes. Since I just bought a […]
If you have never tried gyudon (Japanese beef bowl) before, you have no idea what you have been missing. Being one of the basic lunch and bento dish in Japan, this can be found in almost any Japanese restaurant. Fast food joints like Yoshinoya practically build their empire selling this.
Oyong (or Chinese okra) resembles zucchini in texture, but with really hard ridges for its outer skin. It doesn’t look appetizing from the outset, but give it a try. Zucchini lovers will surely love this curiously strange looking plant. ♥
Anything teriyaki is deceptively easy to make at home I almost never get another one from the restaurant after I master this recipe. All kind of meat goes, from chicken thigh (with skin on please), to beef (tenderloin or sirloin works best, anything you would use for your steak, really), and of course to fish […]
It has been a while since I made some chicken soup and I have been dying for some. So I raid my pantry to find some almost forgotten red beans (sorry, red beans) and the fridge for some carrots and tomatoes. And since I just bought one free range chicken from the market, I am […]
Whenever I visit a Padang restaurant, it is almost a certainty that I will grab this among the many plates to choose from. If you have trouble finding cassava leaves, you can actually substitute with equal amount of spinach, but the cooking time has to be reduced significantly to 5 minutes in step 3 instead […]
Shiitake mushrooms taste great no matter how you prepare them, one of the best thing you can ask from a food, right? One of my favorite way to enjoy these mushrooms is to make a quick simmer/stew like this recipe. They are great as appetizer, side dish, or cut into thin slices and used as […]