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Singapore Noodle is a classic dish in so, it is also a must-have on menu of Hong Kong / Cantonese cafe 茶餐厅.. just like curry chicken 咖喱鸡，white / red sauce over chicken steak, pork chop 白汁/红汁鸡排/猪排. With pre-made Singapore noodle mix, it is much more easier to replicate this delicious dish!
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We had this dish in a Taiwanese fusion restaurant, Piglet & Co. The pork ribs’ texture, flavor, marination, was just RIGHT. Honestly, my reverse engineering’s recipe below does not even replicate Piglet & Co.’s pork rib..
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Different areas in China dry pork belly differently, but we have one thing in common — always dry pork belly, sausage, wings, other meat in the cold and dry winter and enjoy them during and shortly after Chinese New Year. Cantonese dried pork belly is so versatile and can be used in many dishes like Clay Pot rice, stir fry veggies, etc. When mom dries pork belly back home on top of her balcony, I was really jealous as I do not have a rooftop, even I have all the Cali sunshine mom is jealous of. I decided to sneak up my apartment rooftop and dry just 2 slices of pork belly. Let’s see how they turn out!
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My partner’s favorite Taiwanese dish is Spicy Beef Noodle Soup, and it’s no surprise—it’s a beloved comfort food among many of my Taiwanese friends as well. What makes it stand out is its rich, complex flavor: a hint of sweetness from carrots and rock sugar, a subtle tang from tomatoes, and just the right touch of spice. Paired with pickles, it creates a perfect balance of flavors
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If we go to a new Taiwanese restaurant, we would order either Braised Pork Rice or Beef Noodle Soup to test whether the place worth a second visit. Fortunately, Braised Pork Rice is easy to replicate at home and does not take a very long time!
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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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火候对于煲仔饭来说很重要！Fire is important to make the representative golden, crispy rice at the bottom of Cantonese clay pot rice, the sign of success. If you burn it, or if the bottom is not golden nor crispy at all, it is NOT a qualified Cantonese clay pot rice…! To be honest, it was a few trial and error before I managed to successfully make one good pot of clay pot rice…
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Not sure what I should call this toast with spinach, baby bella (any mushroom), cheese and ham, but I heard it looks GORGEOUS and tastes AMAZING!
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mple but iconic Thai dish, besides Pad Thai, Pad Kee Mao, and easy to make with simple ingredients (as long as you can find enough thai basil!)
