Back to basics - crispy fried garlic 炸蒜米

炸 (zha) = deep fried
蒜 (suan) = garlic
米 (mee) = normally this word is rice, but in this context it means tiny pieces.

Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.

Only two ingredients are needed, plenty of garlic and

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Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup 薏米馬蹄腐竹糖水

Pearl barley = 薏米 yee mee (Mandarin) or yee mai (Cantonese)
Water chestnut = 馬蹄 ma tee (Mandarin) or ma tai (Cantonese)
Beancurd stick = 腐竹 fu chook (Mandarin or Cantonese)
Sugar water (or more appropriately as sweet dessert soup) = 糖水 tang sui (Mandarin) or tong sui (Cantonese)

Sweet soup or tong sui is Cantonese speciality eaten as dessert. Tong sui is as common as savoury soup for

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Lap cheong rice 臘腸飯

This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and some steamed/blanched green vegetable. To add more flavour I added a dollop of ginger spring onion sauce.

Cook rice using a rice cooker or on the

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MOCHA PANNA COTTA

I love this Italian little delicate dessert. Perfect for warm days. To make this dessert I have used recipe from "Silver Spoon" and little change it.




Serves: 6 small panna cottas



Ingredients:



6 g powder gelatine

50 ml milk

250 ml double cream

50 g caster sugar

1 vanilla pod or 1 teaspoon vanilla essence

half teaspoon coffee (instant)











1. Fill a small bowl with

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VALENTINE'S HEART (MOIST CHOCOLATE CAKE)

This chocolate cake is very moist and light. Perfect for chocoholics. Recipe is from "Baked and Delicious" magazine.
This is tiny cake - just for two people. Great for any special date :).


Ingredients for sponge:

100 g self-raising flour
3 tbs best quality cocoa powder
100 g unsalted butter (at room temperature)
100 g caster sugar
2 medium eggs (I gave 2 large)
1/2 tsp vanilla extract
1/2

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Sichuan style spicy lap cheong 川味麻辣香腸

Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la 臘, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

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Tea smoked cured belly (bacon) 茶熏五花肉

Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.



1. Curing

Ingredients
1.5 kg

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