Sloppy Chic

Believe it or not, ever since I started new job, I spent more meals at home now simply because I have no energy to go out at night anymore after a long day of work.

And, and also, I started to learn different recipes. Here is a dish that I personally like, and it is quite easy to make.

You need few slabs of pork belly, about 3 slabs for 5 or 6 pax.

Clean the pork belly, and marinate with 5-spice powder (五香粉), pepper, salt, and dark soy sauce.

Leave it aside for about 20 mins for the spices to sink into the pork belly.

On the other hand, you will need some cinnamon, star anise ( ba jiao), peeled garlic and lightly smashed, and the spice that looks like nails is known as 丁香 (ding xiang).

Anyone knows what is 丁香 in Chinese?

Now, heat up a wok of oil and dump the pork belly into the hot oil.

Caution! Stand further away to avoid the splashing of the oil.

Fry the pork belly until golden brown and you know it is done!

No no, this is not ready to be eaten yet. We need to stew it now.

Pages: 1 2

Sometimes, when you are too lazy to go out or cook something complicated, I have an absolutely easy recipe for you!

Simple and easy – Spaghetti with tuna and bacon.

Ingredients for 2 persons: A canned of tuna in sunflower oil, chopped garlic and onions, 2 pieces of bacon.

Pre-boil the spaghetti first till al-dente. Add some salt while boiling so your spaghetti will not be tasteless. And add some olive oil when you drain the water so that your spaghetti will not stick together.

Put some sunflower oil from the tuna can and heat up the pan. When add in onions first, and followed by garlic. Fry them until they turn slightly golden brown.

(more…)

Another 5 more days to the end of Chinese New Year,  since work has taken over Chinese New Year mood, I am beginning to miss my mom’s cooking already.

On another note, this year will be my last year of receiving angpow.  Goodbye money.

Back to recipe, my mom creatively thought of the recipe of stuffed yellow capsicums.

Here you will need about 3 pieces of capsicums, cut into the shape shown above and clear the seeds. Make sure it is like a boat shape to hold the stuffing.  For the stuffing, it is minced pork + fish + prawns and a some chives for the color. Marinate the minced meat with some salt.

Then, fill in the capsicums with the meat. Not to overfill it though, it might be too hard to be cooked.

Now,  the capsicum boats should look like this.

Deep fry in wok till golden brown.  Then place it on a plate.

(more…)

Thanks to Coco for inviting us, a bunch (like about 20) of us conquered Oyster King in The Gardens. It is located next to the Korean stall Ko Hyang. We also celebrated Wilson‘s birthday (again!).

Fried Oyster  @ RM6

The round, firm and juicy oysters sitting on top on the omelet. Ever since my first failure of cooking o-chien myself, I told myself just to eat out instead.

All of us loved the o-chien! And only RM6 and in a shopping mall, it was worth every cent.

Garlic Oyster Noodles @ RM6.

This is something like hokkien mee but with more gravy. I loved this too as the gravy was good and you might bite into the juicy oysters in your noodles.

Pumpkin Cake @ RM5.

The cake has been steamed till soft, and paired with sauce and fried shallots, it was the perfect combination.

Dried Oyster Glutinous Rice  @ RM6.

With achar on the side, it refreshes you after taking a bite from the glutinous rice.

(more…)