18 November 2009
I love Pork wrapped with Golden Mushroom!! Finally found the recipe online and tried it. How it taste will depend on the sauce you use, so pick your sauce carefully. Do not overcooked the pork unless you like tough meat.
This is my frist time trying to fried Char Kway Teow. I wouldn't say this is mouth watering, but is ok for home cooked. Probably is my way of cooking that doesn't taste as tasty as I expected to be. Will try again sometime.
In this recipe, other than prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, the exotic scent of these dark green leaves saturates coconut milk based curries with rich fragrance and perks up seafood dishes such as Butter Prawn and Black Pepper Crab.
The other key ingredient are the toasted kerisik (grated coconut) - it's killer in taste! It reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.
11 November 2009
This is one of our favourite dish from the Zhi Char store. Decided to try making it tonight for my dearest husband. Althought its not exactly the same taste as the one we loves, but it's still tasty ;D
You can try this recipe with different protein, be it pork, chicken, or seafood. You can also use different vegetables and mushrooms - napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. Endless possibilities and all as delicious.