Thursday, April 25, 2013
I bought some spare ribs not long ago thinking of making this sweet & sour spare ribs but got caught up with things that I almost forgotten.
Saw the packet of ribs again today int he fridge when I was cleaning up the freezer and thought, today it is then, to make this yummy dish.
Monday, April 15, 2013
This Clay-pot noodle is one of my favorite Thai dishes, a must have every time we visited Thailand.
We normally ordered the crab version in the Chinese restaurants, and since I don't like to prepare crab at home, I made it the shrimp version, it is a dish full of flavor, a good blend of Chinese and Thai culinary culture, the result is very satisfying and not at all difficult to make at home!
Tuesday, April 9, 2013
The Kaffir Lime Tree That I planted two years back has been thriving, though it was kept indoor during the winter, it still grows like crazy....
There is no better use of Kaffir Lime leaves than In green curry....
Posted by Echo's Kitchen -- A Taste of Memories at 1:48 PM
Sunday, April 7, 2013
Tuesday, April 2, 2013
I personally think that Rasgulla, Gulab Jamun and Rasmalai are the three musketeers of Indian sweets. I have still yet to meet any Indian who doesn't like any one of these sweets.
I have made Rasgulla many times, and was always thinking of making Rasmalai at least once, the reason why I did not attempt to make Rasmalai yet was because Rasmalai has to be eaten fresh and consume as soon as possible. On the other hand, Rasgulla can be kept in the refrigerator for much longer time.
Thursday, March 28, 2013
Sometime the best food that brings us right back to our memories are the simplest of all... like this fried rice...it is easy to prepare, the only trick is to have the right ingredients... those freshest ingredients from the local market...
Malaysian out there... do you all miss this simple Nasi Goreng Kampung?
As I have some braised pig trotter, I made this Mee Suah for lunch, this thin noodle is traditionally consumed in the southern part of China-- The Fujian Province, and widely used as cooking ingredients in Taiwan Singapore & Malaysia.
This dish is to be eaten for good luck in Taiwan, normally after something bad happened, or when one wishing for luck, so now, lets all get some good luck!
Friday, March 22, 2013
I bought two trotters thinking of making soy soup -- the famous Chinese lactogenic food, with just one attempt and took me 2 days to finish one pot of soup, I just can't think of having the same soup again !
So the remaining trotter pieces was made into this dish with my favorite tofu knots, the tofu knots taste way better than the meat after soaking up all the gravy !