Posted by Bel.C
Hey guys! First of all, wishing everyone a Happy 2010 New Year! It’s been a while since my last post here as I had some fun times during the past holiday season with my mom. She flew all the way from Malaysia to visit me in LA for the first time. We had been traveling to places all these while, not far far away but just a couple of lovely places around California.
Since my mum was here, she did most of the cooking when we weren’t traveling. So those days when I reached home after work, the dinner was ready; hot and delicious. It was such a home sweet home feeling by having a comfy meal especially for those like me who are away from home all these years, struggling to manage study, work and life. I wish my mum could have stayed here longer. :P
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Posted by Sam.H
A friend of mine just gave birth two weeks ago and this reminds me the sweet vinegar pork feet that cooked by my mum occasionally. I could still remember how much I love it by eating bowl and bowl of rice with the sauce.
This traditional Cantonese dish is served to women who are in first month of confinement after childbirth and it is believed to supply extra nutrition. Of course, this dish is also for those who love the sweet and sour vinegar taste like me. So I decided to make this dish for the first time.
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Posted by Bel.C
Have you ever tried those over-sized pork meat balls? It is a popular Shanghainese dish which is called the “Lion’s Head Meat Balls”. The reason for naming them the “Lion’s Head” is because of the meat balls are made in huge size, about 7-10 cm (3-4 inch) resemble the lion’s heads based on the Chinese legend, while the cabbages look like the lion’s mane.
I like how the meat ball is combined with seasoning and the water chestnut for the extra crunchiness. This time I’ve put in some pan fried tofu into the soup for an extra variety of vegetable in the pot.
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Posted by Bel.C
We always like to go to the Hong Kong Style Western Restaurant for lunch/ dinner or even supper, not really because of the western food, but the real Hong Kong style food. However one HK style western dish I always like is the Two steaks combo (鴛鴦排) choices of Chicken, Pork or Fish with selection of House sauce, Black pepper or mushroom. Black pepper would be my favorite, you can’t go wrong with the black pepper sauce. But sometimes their chicken or pork chop is really fatty. So I’m thinking of making my own.
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