Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is fermented spicy cabbage. The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same.. Kalbi/Galbi uses short-ribs while Bulgogi is thinly sliced, against the grain rib-eye steak. The marinate makes these two types of beef, sweet, tender, juicy and makes a deliciously enjoyable eating experience. Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

To continue reading and for recipe, click HERE

Slow Cooker Barbecue Pork Ribs

There are many right ways to make BBQ Ribs and it's all up to you and don't let anyone tell you that it isn't right. After all the best pork BBQ rib is the one you like best. So if you want them fall off the bone tender then make them that way. You can put sauce on them or not, you can make your BBQ Ribs spicy hot, or sticky and sweet, however, whatever.


I, for one does not like to buy store bought sauces and being part of the Foodbuzz Tastemaker Program, I received KC Masterpiece Barbecue Sauce Southern Style for sampling................
 

Click HERE to read further and for recipe

Pan fried Salmon Fillets with tomatoes and sage butter sauce

Can you think of even one Chinese dish that uses olive oil? I can't !! i cook everyday and not necessary chinese and i do not cook with Olive Oil until as part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oil. and the Light Tasting Olive Oil which was recommended for frying caught my attention. It's about time that i have to think of my family's health and according to a well known chinese chef, that when cooking with Olive oil , the ingredients don’t absorb large amounts of olive oil as they do with other types of oil, thus will help reduce calories.

Click HERE for recipe

Twice Baked Potatoes

Potatoes need no introduction and bla bla bla about how good and bad they are. I just would like to let you all know about toxicity in potatoes. I am sure many of us did not realise that potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin, always throw away the sprouts (the green is due to a high concentration of the glycoalkaloid poison). Potatoes that are not green and have had any sprouts removed are safe to eat. Read more from Snopes.com.

To continue reading and the recipe is HERE

Fish Maw Soup

In Cantonese culinary, 鲍参翅肚 (abalone, sea cucumber, shark fin, and fish stomach) are considered the top four gourmet items from the sea. The fish stomach referenced here is the fish maw.


For those who don’t know, fish maw is the air bladder (also called swim bladder) that is found in all fish except sharks and rays. The maws served in restaurants are usually from the conger pikes. The cleaned maw is dried and then deep fried to make it puffy. In this state it will keep indefinitely. . The maw in itself is a texture ingredient only, it has no fishy taste, and is usually cooked with other strongly flavoured ingredients.it takes on the flavor of surrounding ingredients it is cooked with like a sponge.


To read further and for recipe click HERE

Yau Yee Cheng Chee Yoke/Steamed Ground Pork With Dried Squid

This dish is without a doubt in any MOM's repertoire, asian moms that is. Steaming ground pork and adding whatever to enhance the ground pork has been cooked and served since time immemorial.

To read further and for recipe, it is HERE

Soft Tofu and Fish Paste/老少平安

This dish is simple to prepare and it is considered as Mom's cooking. I don't know about other Moms but i do know that my Mom love to cook this and the whole family loved the dish. After the family laid my Mom to rest last year, my brother took us out for lunch and he ordered this dish. It was then that he told me the name of this dish - Lo Sui Ping On.

To read further and for recipe, click HERE

East Meets West- Zucchini with Pork and Rice Stuffing

This is a guest post from Reese Darragh of The New Art Of Baking. A Malaysian living in the United States,  Thank you Reese for coming to my rescue for not posting as often as i used to, you know, it's the summer and so much to do. 

The recipe and how to are HERE

Omelette Soup

When it comes to summer weeknight cooking, the name of the game is getting dinner on the table fast and not slave over a hot stove. It is an added bonus when quick dishes like this soup can be so simple and delicious. This soup is light enough to counteract the rising temperatures. and guaranteed to cool you down on those hot summer days. I am sure everyone knows about the popularity of The Egg Drop Soup and this soup is very closely related...........

Continue to read and the recipe is HERE

Whitebait Omelette

What is Whitebait? Read about it in Wiki. I have always known it to be called "Ngan Yee Chai" translated literally from cantonese will be "Silver Fish". and when i googled for more info, i was horrified that the 'paramites' that we find in our old forgotten books are also called 'Silver Fish' - i have totally forgotten about these, perhaps at this age of computers, who goes to look for any info amongst the old books?





For Whitebait Omelette recipe, it is HERE

So Happy Together

As part of the Foodbuzz Tastemaker Program, I received Tyson Grilled And Ready Chicken and Uncle Ben’s(R) Whole Grain White Rice and they arrived so timely TOGETHER which made me SO HAPPY cos i had to feed 2 hungry grandkids who looked like they were going to be knocked out if food was not ready in a JIFFY.  These 2 products helped me to keep up with my repertoire of cooking IN A JIFFY.  Looking at the whole grain white rice, i know my picky grandkids will not eat it, but ????  they love Hainanese Chicken Rice, so i cooked this rice the Hainanese way  - thank you 'Paydey Ben' (Paydey is Uncle in Hainanese, i hope i got it right). Tyson Grilled and Ready saved the day too.  When the rice was ready, the Tyson Chicken slices were already ready as stated.  The grandkids were ready to eat and everyone, Rice, Chicken and grandkids were all SO HAPPY TOGETHER.

HERE is the recipe.

Fried Tofu Squares With Beef

What do you really miss/crave when away from your homeland? Do you crave some basic things, that seem small, but their absence is heavily missed. I do and what i missed most is - going to the wet markets and getting all the ingredients to cook. This simple ingredient is tasteless, but delicately flavored--soft soy bricks known as tofu. Here there are two main kinds of tofu, silken or soft tofu, and firm or regular tofu and they are boxed. What i missed most is the kind which is called - SANG FAH in cantonese. They are usually square and has a thin skin layer of the pattern of the muslin cloth used to cover it. In fact, in IPOH, MALAYSIA a city which is popular for the best tofu, even displays the tofu still with the muslin cloth and when you wish to purchase it, then only will the cloth be removed. I don't know if this practice is still there and i hope it is cos they are the best tofu, so smooth and delicate. One bite and you will be in TOFU HEAVEN. IPOH -lites, please tell me that these tofu are still selling in the wet markets.




The recipe for Fried Tofu Squares with Beef is HERE

Garlicky Belly Pork

Have you ever eaten or cooked with pork belly? Pork belly is usually referred to the belly region of a pig which is from the underside. Pork Bellies are more commonly known as Bacon and now, when you think of all the delicious bacon recipes, you know where it comes from Eating Belly pork gives you an amazing textural experience, a feeling of flavor oozing in mouth You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, this combination of textures together with its rich, juicy loveliness will satiate your palate.


This cut of meat is enormously popular in chinese and korean cuisine.

The recipe for Garlicky Belly Pork is HERE

Chiffon Sweet Potato Tartlets

What could be more enticing than a tart or a pie with smooth sweet potatoes filling. The color and texture is so appealing and so light, it is pure indulgence. Sweet potatoes/yams are in abundance this time of the year and to keep up with the Holiday Spirit, add Holiday Spices to the tarts/pies and kick up a notch.

The recipe is HERE

Bacon Wraps

When you have a potluck dinner to attend and don't feel like messing up the kitchen with so many pots and pans to clean after the cooking.  Think of bringing these Bacon Wraps - there is not much cleaning to do except washing the baking rack and the baking sheet does not need cleaning as it has been foil lined, so just throw away the greasy foil.  Oops,  there is still the knife that is used to cut the bacon in half and a plate to be cleaned, the plate that is used to microwave the bacon . The best part in this recipe is that you do not need a grocery list - just 3 ingredients.

The recipe is HERE

High Roast Turkey - The Final Destination

The final destination for the Turkey was The Thanksgiving Potluck Dinner.  As i have mentioned before that it will take me 80 minutes to finish roasting the prepared turkey and i was right.  The turkey came out of the oven 80 minutes  in perfection. 

The color was more than golden brown and the meat temperature was the correct temperature as recommended.  I am sorry that i forgot to take a picture of the bird when it came out of the oven as a friend came and i had to help her to make her dish for the potluck.  My friend, Meow, had wanted to mashed sweet potatoes as she confessed that that was what she could come with on her own but i told her that i will guide her to something more interesting  - Bacon Wraps.  While my friend's dish was broiling in the oven, i had to debone the turkey and time was not with me at that moment. With hands full of grease, using the camera was not possible - i will be banned for life from touching the camera if i had tried to use it.  Thank goodness that when i had done cutting up the turkey, the owner of the camera appeared, all dolled up pretty and i requested for help although the plating was not compleled.  So, at least now i have a picture of my roasted turkey.  ok, time to remove the Bacon Wraps  from the oven - crispy and unbelievablly fragrant.  I will post the recipe in my next posting.

I did not make any Sausage Dressing this year but instead i cooked rice. 

For how to cook the rice, it is  HERE