Spicy Pig Trotters

My mum was very good at cooking this porky dish and it was one of my dad's favourite.  Whenever she cooked this dish she must add in more rice in the rice pot as my siblings would always  have second helpings of rice.  Reason being that this gravy certainly goes down well with plain white rice.

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Red Bean Buns

Actually, this is supposed to be Matcha Green tea bun with red bean filling but since the green tea colour is not so distinct, I opt to name this as 'Red Bean Bun'.  On the bright side, although the colour is pale and hardly noticeable there's a tinge of green tea flavour and aroma.  I couldn't add in more than the 2 tsp of green tea powder as that was all I had left.  Nevertheless, these buns remained soft even after two days.


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Sweet and savoury steamed rice cake

I've been hunting for a recipe of Steamed rice cake, which is eaten with palm sugar/gula melaka and garlic oil. Think it may be a Hakka kuih but I'm not quite sure.  Stumbled upon Christine's post of Steamed rice cup cakes with red beans and it came quite close to what I had in mind.  I modified the recipe a little and must admit that I'm pleased with the result.  This rice cake wasn't as chewy and 'crunchy' as those bought from the vendor as I didn't add any 'lye' water into the batter.  I had a bad experience of biting into a bitter rice cake once and had to throw it away immediately.  I reckon that the 'lye water' was not well mixed  into the batter or it was an accidental overdose, anyhow the taste was awful.

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Braised pork belly with Belimbing

Belimbing  ~  Averrhoa Bilimbi  is a greenish, mini fruit which has a very sour taste and can be eaten raw with some sambal belacan, a shrimp paste chilli dip, used in curries or cooked like how I did.  I remember this tree in my grandma's backyard long, long ago and she used to cook this with some onions, preserved bean paste, some red or green chillies and bits of fried pork fat aka as 'chee yau char' in Cantonese.  As a kid, I used to pluck this from the ever flourishing tree and just taste it and gosh, it's awfully sour!  Read more of this  Belimbing from Wiki ......

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Hazelnut Bundt Cake

I was wondering how best to make use of some hazelnut meal languishing in my fridge when I stumbled upon this recipe.  This recipe is rather easy to put together with a few simple ingredients that are easily available.  The texture is moist, almost similar to pound cake with a tinge of  nutty flavour, light and yum!

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BBQ spare ribs ~ taste of the Orient

These spare ribs are not barbecued but just cooked in a wok, then grilled slightly to attain some singed edges which I'm sure that many of you would like to sink their teeth in.  These are succulent tasty ribs, lip-smackingly good!


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Mixed Fruit Almond Bread

One of the best ways to make use of leftover egg whites is to make Almond Bread.  I really like to munch on this crispy and nutty 'bread' and it's wonderful as a snack or to temporarily ease hunger pangs.  This recipe is adapted from my 'Almond Bread' post  and I just reduced the amount of nuts and improvised with a mixture of dried kiwi and pineapple to enhance the taste and give these crispies more colour.

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