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Pork Ribs and Bitter Gourd in Fermented Black Bean Sauce

Chinese Sunday, May 24, 2015
Most of us have a story of how we used to hate bitter gourd (or bitter melon) when we were young. Somehow, growing up, as our taste buds and receptors mature, we begin to appreciate the nuances that bitter flavours bring to our food. For some, it changes from tolerance to cravings for this gourd. The same can be said of life. We all...

Making Kajang Satay (Mengapa, mengapa....?)

beef Monday, May 18, 2015
I always thought that it is fantastic to serve Satay at a party. I have been to some where a "Satay Man" was hired. You can smell it in the air as you walk in. And the sight of the charcoal fire which flared occasionally in the skilful pair of hands - one holding a fan and the other a bunch of satay...

Notes from a Hakka Yong Tau Foo Party

Auntie Ruby Thursday, May 07, 2015
Note: The full recipe for HYTF can be found here. When I cook Hakka Yong Tau Foo, it is almost always for a party. It has been while since I last made this and along with the food team in my church, we had to find our bearings again. But it wasn't as difficult as we had feared. It all went very smoothly...

Auntie Ruby's Tau Yu Bak (Braised Pork in Soy Sauce)

Auntie Ruby Saturday, May 02, 2015
Updating this old post and added some pics. I have written another post with a simplified recipe here.  I have grown accustomed to her taste Tau Yew Bak! Tow You Bak! Toyu Bak! (Oh dear, how do you anglicize or 'engli-pinyin' this?) This dish has been blogged and 'reciped' to death. It can be found in just about any Nonya (almost synonymous with Singaporean)...
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