How many times a day do people pay £10 for a bowl of pho from Viet Eat or Pho…. or a bowl of ramen from Shoryu, Ippudo or Canada Ya? Or even £6 for one of LanZhou’s super yummy budget offerings? What do I do when the universe throws a super discounted chicken at you? … More Chicken & Ginseng Soup
This is one of my favourite dishes from childhood. It is of a teochew influence, but I believe my father modified it to taste how he wants it to taste. Ingredients Malaysian Dark Soy Sauce (Cooking Caramel) Soy Sauce Five spice powder Pork Belly Start with pork belly. A good flattish chunk of it. Or … More Pa’s Tau Eeu Bak (豆油肉）
In A Basic Fried Rice, I mentioned a ‘fried garlic condiment’ I make every few months and use as a condiment / garnish for steamed fish, hot pot, cantonese soups or as a shortcut ingredient in fried rice. Today I made another batch, and I’ll try to describe how I do it so anyone can … More Fried Garlic Condiment
This is one of my dad’s dishes. He didn’t cook it all that often so I don’t know if I got it exactly the same. It’s basically white fish stir fried with lots of aromatics. I used a bunch of spring onions, one leek, 4 stalks of celery, a shitload of ginger, and a handful … More Fish & leek
Ama is what we grandkids called my father’s mother when she was alive. I believe it means paternal grandmother in TeoChew. I love this dish, and my pa did too, and she did as well I believe. The base of this dish is deep fried firm tofu, ginger, soy sauce & water. This dish can … More Ama’s Gingery Daugua
My pa makes the most delicious gingery meatballs. The meatballs themselves are very simple. Just 4 ingredients – minced pork, ginger, cornstarch & egg. The key to make them as delicious as he makes them though, is to flash fry the ginger until almost-crispy first. This increases the gingery-fragrance by…. a couple of log scales. … More Pa’s gingery meatballs
What a confusing title for today’s dishes! Neither of this was planned until yesterday, and only planned from what was in the fridge. It was very much a case of ‘what can I do with what’s there’ and ‘i wonder if any of this will be good for the blog’. To my pleasant surprise, I … More Stir Fried Steamed Aubergine & Teochew ‘Cantonese’ Steamed Fish
My No Fuss Kitchen 