Chicken Wings in Soy Sauce
Friday, July 9th, 2010
How to keep the chicken wings tender and juicy and at the same time you get the flavor from all spices sucked up by the chicken wings?
This recipe here will show you the secret.
Archive for July, 2010
Hakka Recipe | Mei Cai Kou Rou
Monday, July 5th, 2010
Mei cai kou rou is surely one of the best dish among Hakka Food. Whenever you think about the Hakka, this dish would certainly comes into your mind even if you are not very familiar with Chinese cuisines.
Some people are confused with the term mei cai and moy choy, but this is just a different pronunciation of Mandarin and Hakka dialect. Mei cai is actually a kind of preserved dried vegetable which can be obtained in salty and sweet type. It is best to get both flavor blended into this steamed pork dish and I strongly recommend to mix both salty and sweet mei cai.
Mei cai need to be thoroughly clean to remove the fine salt and sand. Rinse it under clean running water until it is clean and then soak it for at least 45 minutes to 1 hour to remove the saltiness. It would be very unpleasant if you find the dish sandy and too saltish only after you have done all the hard work. So, make sure this preserved vegetables is well cleaned before used.
Nyonya Asam Prawns / Asam Udang
Thursday, July 1st, 2010
Prawns is quick and easy to cook. You can grill, steam, fry or simply cook in boiling water and it will give you a different flavor by different ways of cooking. The important thing is that the ingredient must be fresh and you must never over cooked it.
The Nyonya way of preparing prawns is one of my favotites not only because it is simple and quick to prepare, but most important is that the dish is very appetizing especially if you take it with nasi lemak (rice cooked with coconut milk) and the spicy sambal.
