Recipes with pork
I discovered these delightful Chinese sausage rolls at an Asian bakery when I was in university. They always had the fluffiest breads. They were so pillowy because of a technique called tangzhong which uses a 1:5 ratio of flour to liquid (water or milk) and cooks it into a slurry. This is then added to … Continue reading Tangzhong Chinese sausage rolls
My husband loves barbecue ribs, especially the American style ones. The latest rub he's been using is a Tennessee style smoky spice rub. The smoked hickory flavour is key to this and can be achieved in two ways - through a hickory smoke powder or with chips while barbecuing. This spice rub uses the smoke … Continue reading Tennessee Smoky Spice Rub
This is a slow braised pork belly dish can fill the whole room with delicious aromas. When paired with warm, fluffy rice and freshly cooked greens, it feels like a warm hug on a cold winter's night. However, it does come with a massive amount of calories so it's not a dish I can have … Continue reading Slow braised pork belly
This pork noodle soup is a variation of my mom's recipe, which she loosely calls "ba mee nam" (Thai pork noodle soup). This is not, however, what I would consider a traditional "ba mee nam" hence I wouldn't call it that. This is one of my favourite winter soups and great for colds too, in … Continue reading Herbal pork noodle soup
Chinese pumpkin cake is something my mother made very regularly, to the point of excess. It's one of those things that you can't just make a little bit of. My mother used to tell me stories of how she would have to shred the pumpkin to make this cake (she calls it 'kuey'). Nowadays she … Continue reading Fried Chinese pumpkin cake
Chinese sticky rice parcels are called "bacang" (pronounced "ba-san") in my family. It is also called zong zi. While you can buy them from Asian stores, my mother used to always make them because not only did hers taste much better, it was the only way to guarantee its freshness. It's really hard to tell … Continue reading Chinese sticky rice parcel
This Thai basil minced pork dish, also known as pad krapow moo, is a recipe by my brother (the make-it-up chef). He occasionally comes across some amazing recipes. When he made this dish for me, I ate so much of it that he kept making it for me. When I was pregnant with my daughter, … Continue reading Pad krapow moo
Chinese crispy pork belly is, in my humble opinion, the best kind of pork belly. It is the perfect combination of crispy (not hard and crunchy) skin with juicy and tender meat. I was actually planning on making a kimchi pork belly stew to accompany the Korean fried chicken that my brother and his girlfriend … Continue reading Chinese crispy pork belly
'Kyay oh' is one of my favourite comfort foods. I described it to my husband as the Burmese equivalent of the Vietnamese noodle soup, 'pho'. Whereas 'pho' is commonly made with beef, 'kyay oh' is made with pork and served with a variety of toppings such as pork liver, pork intestine and quail eggs. I … Continue reading Basic Burmese kyay oh
