Jellyfish salad ????

If you've never heard of edible jellyfish or or eaten it before, you probably say eurgh...... For those like me who had it many times in Chinese restaurants you will love this salad. Jellyfish is tasteless. We love it for its crunchy texture. It will absorb any flavour you add to it.If there is a good Chinese supermarket near you, you can buy the jellyfish and make the salad at home. Traditional

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Childhood Nostalgia

Do you ever take a foodie trip down memory lane thinking about those childhood food you loved so much at one time, now seldom or no longer have them anymore. I have quite a few, some I still secretly enjoy now and again, some sound weird and some make me shudder thinking about them. Many of these are probably more familiar with people from the Far East.

Milo malted chocolate was and is still a

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Braised potato and belly pork with red fermented beancurd ???????

This is my mum's recipe and has been a favourite since I was a kid. This dish does not look very pretty but it is very tasty comfort food. The braising method is similar to hong shao pork. The meat is succulent and potato chunks are soft and absorbed all the meat and sauce flavour. I can eat this every week and still don't get tired of it.The secret to make the potato very tasty is to deep fry in

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Crispy chilli beef

Crispy chilli beef is a very popular Chinese available in most restaurants and takeaways in UK. Most Chinese restaurants branded this as a Sichuan dish. I have no idea how and why. This is just another British-Chinese creation, doubt if you'll find this anywhere in Sichuan China.I love anything sweet, sour and spicy, this is rather nice and I don't mind cooking it occasionally.As long as you

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Spice infused pineapple

I love fresh pineapple just can't get enough of it. The only thing I have to be careful is fresh pineapple sometime gives me mouth ulcers. I love stewing pineapple for a short while with a little sugar and a few strips of lime zest, that's nice and helps to avoid ulcers. Lately I found stewing pineapple with spices is very tasty and I can have it with a meal.This recipe is my current favourite

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Basic white loaf using water roux

I have talked about water roux and how it can add extra water to a bread dough without deforming the shape. This post is to show you how I make a standard white loaf using water roux. Normally for a white bread loaf the normal water content (hydration) is around 60 - 65%max. With water roux added, the dough water content can raise to 70 -80%. Eventhough there is so much water in the dough, it

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Steamed ribs and butternut squash with black bean sauce - ???????

Had this last night it was very tasty. It's steamed pork spare ribs with black bean sauce on a bed of butternut squash. The ribs were tender and juicy coated with lots of black beans mixed with garlic, ginger and chilli. The butternut squash was soft and sweet. A recipe to keep.Here is the recipe to share with you.Ingredients:450 - 500g pork ribs**, chopped into small chunks or buy them ready cut

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Lap yuk ?? - Chinese dried bacon

I have never made lap yuk before. I made this batch of lap yuk together with the lap cheong. It's very easy just marinate and hang to dry, that's it. I am not that crazy with lap yuk like I am with lap cheong, but it is nice to know how to make this.

Here is what I did.

Ingredients:

1.75 - 2 kg belly pork
1/2 cup of light soy
1 tbsp dark soy
1/3 cup sugar
2.5 tbsp salt
1 tsp five spice
2 tsp

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DIY Lap Cheong tasting

Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.




Result and taste test:
Total drying (hanging) time is 1 week at room temperature. After drying the weight loss is around 30%. The outside of the sausages was a little drier and firmer than the

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Fresh cucumber pickle

I make this cucumber pickle quite often, it's easy, quick and very tasty. Goes well with any grilled meat, roast chicken or on its own as a side dish.

Recipe:

Cut a large cucumber into half lengthwise, remove the soft core and cut into very thin slices. Mix with about 1 tsp salt and leave it for a while and drain off the liquid. Then make the pickling mix with 1/2 lemon juice, 1 tbsp of

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Filipino Biko (Glutinous rice pudding)

I adore homemade English rice pudding with lots of ground nutmeg and a brown skin on top, but I hate rice pudding in a tin/can I can never touch that stuff.Biko is Filipino rice pudding using glutinous rice and coconut milk. Great stuff. I made this with my own tweaks adding nutmeg like how I love English rice pudding. Also I added a layer of lovely caramel on top. I love Biko as much as the

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Super hydration soft bread using water roux aka tangzhong ??

If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong ?? to make all sorts of soft breads. I think this water roux method originated from Japan.What is a 60deg C water roux? It�s basically a cooked water and flour paste. Why 60deg C?

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Hot Cross buns

I like any spicy and fruity sweet bread and buns. Since it is Easter I have the excuse to make a batch of hot cross buns.I like this Dan Lepard recipe - day bake with Mumsnet. I like the use of glace ginger, I am sure will be very nice. I am not one to follow any recipes exactly as written. I always add my own tweaks. I like to use this Dan's recipe together with water roux.My tweaks:1.

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