Month: May 2014

Claypot Chicken Rice

Easy Claypot Chicken Rice

These days, I have been so busy with my work that I just rely on my ‘One Pot Wonder’ dish to satisfy my family’s hunger pangs ūüôā I know it sounds like some evil kitchen musings (like I’m torturing my family) but this ‘One Pot Wonder’ has saved my life during busy days. ¬†My definition of ‘One Pot Wonder’ ¬†is really¬†just¬†putting¬†all ingredients in a pot and cook!¬†Super duper easy, all thanks to Amy Beh’s recipe. Easy Claypot Chicken Rice¬†(adapted from Amy Beh’s Recipe)¬† Serves 4 Ingredients: 4 pcs boneless chicken thigh, sliced into bite-size 300g basmati rice, washed 400ml water (or replace 1/3 measurement with chicken stock) 1 chinese sausage (lap cheong) 4 pcs dried chinese mushroom, soaked for 1 hour and sliced 2 pcs salted fish, chopped 2 1″ pc ginger 1/2 tsp vegetable oil Spring onion, for garnish Chilli sauce, to accompany (Chicken Marinade) 1 tbsp ginger juice 1/2 tsp dark soy sauce (add more dark soy sauce if you want the rice to look darker) 1 tbsp oyster sauce 1 tsp sesame …


‘Light as Feather’ Tempura

I love Japanese food – super duper love. ¬†Not just because of the way they cook which exemplifies simple, superb flavours but also their carefully and artfully crafted presentation. ¬†Tell me, have you ever seen a not so pretty looking Japanese dish presented to you before? ¬†For me, not really. ¬†The discovery¬†of sushi, sashimi, tempura, teriyaki, kara age (to name a few) is one of the greatest food discovery¬†ever enjoyed by most people and I just¬†heart¬†them. Making tempura has always been a challenge for me because I just can’t seem to imitate the right texture of tempura – that crunchy, light and fluffy texture often¬†found in specialist Japanese restaurants. ¬†Then I accidentally stumble on How to Make the Prefect Tempura by Tadashi Ono¬†masterclass. ¬†Using the technique shared by Tadashi Ono, I can say that my tempura has seen a good¬†daylight and the secret to light as feather tempura lies in a simple batter of flour, water, egg yolks and ice. Seafood and Vegetable Tempura (adapted from Saveur)¬† Serves 2 Ingredients: 8 fresh prawns, deveined & …

Dong Bo

‘Dong Po’ Stewed Pork

Just like that, April is gone. ¬†I have been pretty quiet last month with very little activity with Burp! ¬†Blame it on the school holidays and visitors ūüôā ¬†But it’s a good thing, we had such fabulous time with my family who came all the way from Malaysia and put up with us for 3 fantastic weeks. ¬†All of a sudden, our home was¬†turned into a busy hotel with people coming and going – this beloved bustle is what the Chinese call as “yit lau” in cantonese. I had the chance to show off my cooking skills and impressed my family…greatly. ¬†My mum and I exchanged cooking lessons and tips with each other ūüôā which was something that I haven’t had a chance to do last time. ¬†It was truly enjoyable. ¬†That time all I care about was doing other things except cooking. ¬†But, now that I’m at it, I really missed having that mother-daughter bonding time. I have a very soft spot for pork belly. ¬†My knees would¬†go utterly weak at the sight of …