Sunday, February 23, 2014

The Authentic Peng Cai, its Secrets and our Potluck session

The official Chinese New Year (CNY) celebration came to an end last Saturday. I bet you all must have cooked and eaten dozens of different dishes during the 15-day celebration. So what were the dishes that had left a deep impression on you during the festival of all food festivals?

Monday, February 17, 2014

Braised Chinese Mustard Green with Roast Pork, Mushrooms and Dried Scallops

I disliked Chinese mustard green (Gai Choy, 芥菜) for its bitterness when I was a boy and avoided it at all cost. The dislike slowly turned into acceptance as I grew up and now I am a big fan of the vegetable especially when the stems are slowly braised until soft with roast pork belly and dried mushrooms.

I cooked this dish during Chinese New Year but had no plan to post the recipe on my blog, thinking that this was such an easy dish. But a follower requested this after seeing the picture on Instagram and so, here it goes...

Tuesday, February 11, 2014

What I cook (and eat) this Lunar New Year

The 15-day Lunar New Year celebration is coming to an end this Friday. I am sure many of my Chinese readers and friends have a great time catching up with family members, relatives and friends over sumptuous meals.

While the celebration continues, I shall keep this post short and sweet. Here is a peep into my kitchen and dining room - some of the home-cooked food that I really enjoyed this Chinese New Year so far.

Gong Xi Fa Cai! Huat Ah!

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