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…

Preserved Mustard Green with Minced Pork (雪里红炒肉末)

It’s amazing how with years of cooking vegetables I’m still constantly finding new exciting recipes to try. Recently Kevin and I went to a Chinese Restaurant that serves a huge variety of traditional Chinese dishes called Da Feng Shou (Good Harvest). The tag line mentioned Fu Zhou Home Cooked Dishes which piqued my interest (as…