Some of my favorite recipes from all over the world

Wednesday, April 19, 2017

The MeatMen - Your Local Cooking Channel

Braised Pork Belly (Dong Po Rou) – 东坡肉

Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese. The origins of this dish comes from Song dynasty poet Su Dongpo, who accidentally invented this during his years of exile.
History aside, the key to making this oh-so-delicious is the use of a good pork belly! The fats are kept tender when you simmer it over long periods of time, thus creating that melt in your mouth texture that’s not found anywhere else – a reward for your patience in cooking. For our simple recipe, we used rock sugar and cooked it in a claypot to produce an even more tender taste!
So get cooking with this simple to make recipe, and taste the flavors of melt-in-your-mouth meat!
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  • Servings: 4

  • Time: 2 hr 15 min

  • Skill: Easy


  1. 1 kg pork belly (square)
  2. 50g ginger
  3. 50g spring onions
  4. 1 cup light soy sauce
  5. ¼ cup dark soy sauce
  6. 1 cup chinese rice wine
  7. 60g rock sugar (adjust to preference)
  8. 1 litre water (or more to cover the pork belly)
  9. 1-2 tbsp cornstarch solution
  10. Fresh coriander for garnish


  1. Cut 50g ginger into slices
  2. Cut 50g spring onions into half lengths
  3. Cut and divide 1kg of pork belly into 4 squares
  4. Blanch pork belly in boiling water for 3 mins
  5. Remove and set aside
  6. Place spring onions on the base of a claypot
  7. Lay ginger slices on top
  8. Add pork belly skin side down
  9. Add 1 cup light soy sauce
  10. ¼ cup dark soy sauce
  11. Add 1 cup chinese rice wine
  12. Add water until it slightly covers the pork belly
  13. Add 60g rock sugar (adjust to preference)
  14. Bring to boil, then cover and simmer for 2 hours on low heat
  15. Halfway through flip pork belly to skin side up.
  16. Once done remove pork belly from claypot
  17. Add one cup of braising liquid from the claypot to a wok
  18. Bring to boil and thicken with 1-2 tbsp of cornstarch solution
  19. Drizzle sauce over pork belly and garnish with fresh coriander

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Tuesday, July 19, 2016

Summer at 17°C Cafe at Connaught Avenue, Cheras: Cafe review - EatDrink

Summer at 17°C is as cheery and charming as it name suggests; springing up in Cheras’ Connaught Avenue, this is a bright suburban cafe that boasts a cool vibe and smart, fun ideas on how to entice and engage customers. No winter of discontent here.

1. Summer at 17
2. Summer at 17
3. Summer at 17


The cafe’s team, with a kitchen led by chefs Brandon and Ming, has come up with a creative selection that strives to exuberantly showcase something for every palate. For balanced, hearty meals that pair poultry with baked pastries, potato wedges and salads, check out Mr Quacker, loaded with savoury slices of smoked duck well complemented by a fruit-and-nut dressing (RM19), or the Summer Asian Chick, which features a satisfyingly succulent chicken chop in an Oriental sweet-sour sauce (RM19; this would work better though without the unnecessary cheese). Thumbs up for Summer’s very reasonable prices.
4. Summer at 17
5. Summer at 17


Pastas are also worthwhile here – we sampled two Asian-inflected seafood spaghettis, both of which proved encouragingly tasty. Pan-fried prawns come soaked in a salted egg yolk sauce that’s rich and flavoursome (RM18; we happily devoured every bite of this addictive preparation), while the squid surfaces with kam heong paste in a sufficiently competent recipe (RM17).
6. Summer at 17
7. Summer at 17


For folks seeking full-fledged restaurant fare, there are some dishes of solid ambition. We’ll endorse the beef stew, with plenty of tender, robust-tasting chunks of meat rounded out with creamy mashed potatoes and fresh mixed veggies (RM19).
8. Summer at 17


But the pan-seared dory fish with baked portobello and salsa, surrounded by a moat of pumpkin sauce, requires further tweaking, since the flavours fall short of successfully complementing each other (RM22).
9. Summer at 17


Desserts are a highlight for youthful patrons and the young-at-heart: Top temptations comprise Hong Kong-inspired egg waffles with various Asian twists. The waffles emerge warm and dense, crowned with possibilities galore, such as aromatic matcha ice cream, red bean paste and white chocolate flakes (RM18; a mellow medley that’ll suit fans of Japanese dessert nuances) or luscious gula melaka ice cream, almonds and coconut flakes (RM18; we prefer this combo for its punchier tropical dynamics).
11. Summer at 17
10. Summer at 17


Beverages also preserve a sense of playful themes; the cafe takes pride in refreshingly chilled sweet drinks like the Cooling Breeze Soda (RM12; apple, cucumber and lemon juice), Summer Lilikoi Tea (RM11; passion fruit, lime, mixed tea) and Go Bananas (RM12; essentially a textured, banana-laced ice latte).
12. Summer at 17
Coffee and hot chocolate are available too, most notably a floral concoction that seems certain to captivate the camera. Many thanks to the Summer at 17°C team for warmly having us here.
13. Summer at 17
14. Summer at 17

Location & Details

Summer at 17°C Cafe
A-G-1, Connaught Avenue, Jalan 9, Taman Bukit Cheras (Opposite Econsave Len Sen), Kuala Lumpur.
Tues-Sun, 11am-7pm.
Tel: +603-9107-9797

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Friday, July 15, 2016

10 reasons to go to Taman Cheras

10 reasons to go to Taman Cheras
Photo: Kong Wai Yeng
The greatest thing about Taman Cheras, also known as Yulek, isn’t the food. That sounds almost blasphemous, but what really defines Yulek is the decades-old rumah pangsa – the four-storey, walk-up flats. The buildings are structurally angular, but the battered walls are carved out in pretty geometric patterns. Inside, houses – separated by a skylight crisscrossed with clotheslines – huddle tightly together along a sprawling, sun-kissed corridor. Their balconies, cluttered with plants, bird cages or shoes, tell better stories: The retro grills frown disapprovingly on the new crop of whitewashed shops; while their inhabitants – like live exhibits on display – dawdle around, stealing a nap, reading or clipping their nails. We’re all just participating in their daily lives. 

Photo: Kong Wai Yeng 

In general, the neighbourhood is clumsily conceived. Shops are scattered in a casual disarray; you never quite know which junction to turn but they mostly lead to the wet market – a cacophony that vibrates with life. The emblematic Yulek resident is a fast walker and an even faster talker; one who can haggle as effortlessly as he or she can skedaddle. 

Parking here, of course, is a nightmare (hello, this is Cheras). Tempers flare, people swear. But all these will be forgotten when a steamy bowl of pork noodles is brought right in front of you. Hold on, did we mention that it takes at least 35 minutes for your pork noodles to arrive? Well, good luck. 

Drink this

Tong sui 
Photo: Kong Wai Yeng 

Snow beer from Restoran 2008. It’s just chilled beer poured into a frozen glass. But because the glass is so cold, the beer foam crystallises into icy flakes, which gives the drink an ice-blended texture. 

The tong sui from Poon Kee stall on Jalan Kas Kas 2 (only available at night). If all peanuts aspire to be toast toppers, the peanuts at Poon Kee want to be in a soup, especially in a sweet and thick fa sang woo

Eat this

Pork noodles 
Photo: Kong Wai Yeng 

A bowl of pork noodles, laden with offals, minced pork, fried pork lard and a poached egg, is all yours at Restoran Kui Lam… if you can wait. 

There are two lam mee shops in Yulek; make sure it’s Cosy Corner. The noodles bear similarities to the one at May King in Pudu. That’s because the owners are sisters. 

Salted egg crab and beer pork ribs at Hau Kee. For cheaper dai chow fare, go to Wai Kei across the road from 7-Eleven – they make excellent salted fish fried rice. 

Do this

Taman Cheras wet market 
Photo: Kong Wai Yeng 

Old comic books and childhood games coexist nostalgically at Kedai Buku Wah Heng. Rent a copy of ‘Slam Dunk’ at just RM1. 

The thriving wet market offers a wealth of local ingredients but what also impresses is the variety of food stalls surrounding it. 

One of the best apam baliks in town can be found at the night market (every Thursday). The only version that can unseat this longstanding contender is the apam balik at Taman Segar’s night market, we think. 

Taman Cheras food street 
Photo: Kong Wai Yeng 

If you only do one thing... 
The food street in front of 7-Eleven. The best places to dine are the little street stalls that each do one thing particularly well. And these are veterans who have been cooking more than half of their lives. Never question the additional drizzle of lard oil or an extra fishball – they know what’s good for you.

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Friday, April 29, 2016

Durban Mutton Curry Recipe | World's Greatest Recipe | Drive South Africa

Nobody makes a Durban curry like a Durban local... until now!
The creative hands and spicy souls of Durban's very own Capsicum Restaurant (located in Britannia Hotel) agreed to share their scrumptious Durban Mutton Curry Recipe with us.  Keen to know more about the restaurant? Take a peek below the recipe for our interview with Capsicum Restaurant's Food Manager, Rebecca Moodley.

Ingredients - Durban Mutton Curry Recipe

  • 500g mutton(bite size pieces)
  • 100ml oil
  • 1 bay leaf
  • 3 small cinnamon sticks
  • 1tsp fennel seeds
  • 1 large onion chopped
  • 1 sprig curry leave
  • 2 tsp ginger & garlic paste
  • 2tsp salt
  • ¼ tsp turmeric
  • 4 tbl masala
  • 6 even sized potatoes
  • 3 sprig fresh coriander (chopped dhania)
  • 1 medium tomato
  • Use water if desired

Instructions - Durban Mutton Curry Recipe

1. Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
2. Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
3. Add tomato (when almost cooked stir in meat and allow to sauté)
4. Turn down heat and cover saucepan
5. Cook until meat begins to fry up
6. Add the curry leaves and salt
7. Add the water (if necessary) and potatoes
8. Bring to a boil, then turn down to moderate heat
9. Cook until meat is tender & potatoes are soft
10. Simmer until ready to serve
11. Garnish with dhania

Durban Mutton Curry Recipe | World's Greatest Recipe | Drive South Africa:

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Thursday, April 14, 2016

10 restaurants for tasty Thai curries in KL and Selangor - EatDrink

This week, Thailand marks Songkran, the traditional new year known internationally for its much-heralded water festival. Right here in Malaysia, you can spice up the Songkran season with a visit to one of these Thai restaurants that showcase a selection of curries worth celebrating.

1. Kompassion II, TTDI

13. Kompassion II - beef panang curry
Kompassion II spotlights the innovative curries of Chef Nikom ‘Kom’ Uatthong – succulent grilled beef panang curry, layered with dragonfruit and other tropical fruits; double-cooked, fall-off-the-bone lamb shank hang laey curry; and a lobster-avocado green curry that’s irresistibly luscious.
Read review: Kompassion II at TTDI
Find: Contact details and map for Kompassion II

2. Tiffin’s By Chef Korn, Mid Valley

16. P1010489-001
A lovely pork green curry served in a tiffin carrier captures the soulfulness of classic Thai flavours, imbued with the integrity of Chef Trakool ‘Korn’ Yodsuk’s own experience of being brought up on the honest, home-nurtured cooking of the people of Chanthaburi province.
Find: Contact details and map for Tiffin’s by Chef Korn

3. Thai Camp, Petaling Jaya

13. Spicy panang pork curry
For a satisfactory single-plate lunch or dinner that costs under RM10, Thai Camp promises temptations like mildly spicy panang pork curry with rice.
Find: Contact details and map for Thai Camp

4. Rak Somtam, Kota Damansara

Thumbs up for Rak Somtam’s Chiang Mai-inspired pork belly curry, a rich recipe with voluptuous chunks of meat in mildly tangy gravy laced with lemongrass and other potently fragrant elements.
Find: Contact details and map for Rak Somtam

5. Riverboat, Taman Desa

Riverboat’s ‘kaeng som’ is a gently sweet-sour tamarind curry with prawns and omelette slices that has us compulsively slurping up each steaming-hot spoonful.
Find: Contact details and map for Riverboat

6. Thai By Thai, Petaling Jaya

2. Thai by Thai - khao soi gai
Thai By Thai’s chef Nok hails from Chiang Mai, so the top temptation here is her city’s beloved khao soi gai, a mix of vermicelli and crispy noodles with a chicken drumstick and shallots in a light but satisfyingly fragrant curry.
Find: Contact details and map for Thai by Thai

7. My Elephant

duck lychees
A long-time crowd-pleaser, My Elephant’s roast duck curry with fruits is a creamy concoction anchored by bountiful slices of tender meat.
Find: Contact details and map for My Elephant

8. Erawan, Kota Damansara

Cockle curry with bettle leaves
Cockle curry with betel leaves – this dish alone would make Erawan worth visiting. Creamy and flavoursome, packed with succulent cockles. Note that this offering needs to be ordered in advance and is subject to availability.
Find: Contact details and map for Erawan

9. Chang Thai, Old Klang Road

2. Chang Thai - Yellow curry with prawns
Chang Thai offers hearty helpings of yellow curry with prawns, green curry with chicken, massaman curry with beef, panang curry with lamb shank and red curry with roast duck.
Find: Contact details and map for Chang Thai

10. Sen Of Thai, Damansara Uptown

3. Sen of Thai - fusion pasta with duck and green curry
Try a Thai curry in a fusion fashion here, in a pasta with slivers of duck in green curry sauce.
Find: Contact details and map for Sen of Thai

10 restaurants for tasty Thai curries in KL and Selangor - EatDrink:

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