Gumbo

This recipe is a mish-mash of: Paula Deen’s, Emeril’s, and Seriously Soupy. I kind of halved the recipes knowing we can’t eat that much. After having a can of Campbell’s gumbo chunky soup… Continue reading →

Tofu Puffs with Minced Pork, Peas, and Lotus Root (豆腐卜炆蓮藕豬肉碎 – Tofu pok mun lean au ju yuk sui)

Adapted from LilyAnette. My only changes were that I substituted the shallots and cilantro for 2 spring onions, and I sautéed the small-medium lotus root first, dished it up, and added it back in together with the tofu… Continue reading →

Spicy Sticky Chicken Wings

  We had chicken wings with chilli the other day! The wings recipe is adapted from Christine’s recipes. I prefer baking over pan-frying chicken because it’s more contained, less messy, and cooks more evenly. The… Continue reading →

Chinese Stewed Beef Honeycomb Tripe and Daikon (滷水牛肚蘿蔔 – Lo Sui Au Toh Lor Bak)

  I made this dish pretty much following FoodMayhem exactly, except for these changes. Ingredients: 2lb beef honeycomb tripe, fat trimmed and cut into medium bite-sized pieces 2lb daikon, peeled and cut into chunks 1… Continue reading →

Baked Lemon Oregano Chicken Drumsticks

Adapted from LilyAnette Ingredients: 12 chicken drumsticks 1 thumb size ginger, peeled 5 cloves garlic, peeled 1 lemon 1 tbsp dried oregano Salt, to taste White pepper, to taste 1 tsp corn starch… Continue reading →

Baked Pork Spareribs

Adapted from All Recipes. I found that I had too much marinade left over from this recipe, so I would decrease the marinade next time as below. Ingredients: 2lb pork spareribs 1.5 tbsp hoisin… Continue reading →