Sweet and Sour Pork 2.0

I love sweet and sour pork! It is hands down my favourite Chinese dish, when it’s done right. Unfortunately, most of the time, the pork is too tough and the sauce is too sweet. This is my take on it, with the pork guaranteed to crunch and the sauce / salsa a nice balance of sweet and sour.

sweet and sour pork (1)sweet and sour pork (2)

Continue reading

Pan Seared Chops with Green Curry Mash and Lemongrass ‘Dust’

seared pork with green curry mash and lemongrass dustThis came from wanting to do something ‘thai style’ with pork chops but with something different so that its not something you will get at a Thai restaurant. The mash and the dust are interesting components which will impress and the taste packs a punch!

Continue reading

Oven Baked Coffee Ribs with Spiced Rice

Pork Ribs and Spiced Rice

This was inspired by one of my fav chinese ‘zu char’ (casual chinese restaurant dining) dishes – coffee pork ribs. But with a spin using western cooking technique to make it slightly healthier. Lose the fats, not the taste!

Continue reading

3-2-1 Noodle Soup

3 types of Japanese soya based sauces, 2 cuts of pork (shoulder and mined) and 1 type of noodles. This is my recipe for Japanese noodles, transforming the cheap, oft over looked cuts of pork into delightful mouthfuls with lots of love and patience. The combination of the 3 sauces gives the soup a rich, complex taste that’s simply satisfying.

Continue reading

Crispy Tokyo Wings!

This is my spin on buffalo wings, inspired by a David Adjey recipe on ‘The Opener’ showing on the Asian Food Channel. I used a Miso Mustard Orange glaze, which seems to scream Tokyo with its funky fusion cuisine. Pretty fast to whip out and one of the tastiest recipes I have. Its kid friendly too, as endorsed by my friend’s 3 year old. :)

Continue reading

Marmite Bak Kut Teh (Pork Rib Stew)

Bak Kut Teh (roughly pronounced as Bark Cute Tee) literally means pork rib tea, in reference to how it was traditionally made. Nowadays, the 2 main varieties are pepper based and herbal based. I was trying out a stew using Marmite and ended up with a very rich and fully flavored broth. So here’s my version of Bak Kut Teh, with Marmite.

Continue reading