It has been 16 months since we embarked on a ketogenic lifestyle and I think this is the most successful way of eating by far for me. Sure, there have been instances where we gave in and have a bit of a cheat meal (especially when on vacation), but I always suffer the consequences in…
Category: Pork
Low Carb Pork Belly with Preserved Mustard Greens (Mui Choy Kau Yoke)
Two Pork Belly recipes in a row, I’m really not kidding when I said it’s my favourite. Us Chinese sure have a lot of wonderful recipes when it comes to cooking this wonderful piece of meat. From the tip of the tongue, there are Tau Yew Bak (Braised Soy Souce Pork Belly), Siew Yoke (of…
Sous Vide Siew Yoke
Words are not enough to describe how much I love pork belly. And most people would agree that Siew Yoke (literally translates to roast meat) is the best way to showcase Pork Belly, with the Crispy skin, melt-in-your-mouth fat layer and juicy meat, simply flavoured with salt, pepper and five-spice powder. But to achieve the…
Keto Menu, Pigs & Wolf and Three Little Pigs & The Big Bad Wolf
As the Low Carb High Fat lifestyle gains more public awareness, there are more and more dining options available in Klang Valley. A word of caution though, not everything that is tagged “keto” is completely compliant. Unfortunately, there are many service providers who just want to jump on the bandwagon without doing thorough research about…
Samy & Min Bak Kut Teh Oasis
I think by now it’s no secret that I’m a huge fan of Bak Kut Teh (BKT), especially Klang style with all those fatty meat parts and thick herbal soup. Ever since we embarked on our Low Carb journey, BKT has always remained top of the list for Breakfast choices. You could refer to my…
Cooking with Chefology x McCormick: Japanese Hamburg
After the Chefology x McCormick Bloggers Event, we each took home our very own Chefology pan along with a range of McCormick Herbs and Spices for us to have some fun at home. And of course it didn’t take much convincing for me to switch over to the Chefology pan. It’s a 24cm frying pan…
Siew Yoke (Roast Pork) with Panasonic Cubie Oven
There is something innately appealing about crispy food. Perhaps it’s because we associate crispy with great tasting food: generally crispy food is a product of the Maillard reaction, which leads to more intensely flavoured and savoury food, or maybe it’s the whole sensory experience of hearing that tantalizing sound of crunch and the texture. For…
Steamed 3 Colour Egg with Mince Pork
When it comes to eggs, there are so many ways to prepare it. Fried, Boiled, Poached, Baked, Steamed, and work into different recipes be it sweet or savoury. And if you are bored of the regular egg, you can trust the Chinese to come up with different ways of preserving eggs. Salted egg is magical stuff….
Oriental Lasagna with Cream Crackers
How many of you grew up eating Cream Crackers? Well I certainly did as my father has been working with Hup Seng for the longest time as a wholesale distributor and if there’s anything that’s omnipresent in our household, this is it. There are many years Malaysians love to enjoy Cream crackers. Some of you…
Pork Belly Adobo
Words cannot describe how much I love pork belly in any form. Roast, Fried, Braised, Baked, you name it, I’ll eat it. Or maybe more accurately, I love biting into the succulent fat. It’s truly surprisingly I’m not obese by now. I guess that’s further supporting evidence that consuming animal fats isn’t the worst thing…
Kelly Siew Cooks 