Month: April 2015

Chicken Karaage

Chicken KaraageI love deep-fried food! 😀 “Karaage” which means “fried chicken” in Japanese, served in almost Japanese restaurants in the world. This is my version of karaage. It’s crispy outside and juicy inside, oishii! Chicken KaraageServe : 3Ingredients:500 gr boneless chicken thighs (they should still have the skin, but if you don’t like chicken skin, Read More …

Tagliatelle with Ham in Cream Sauce

Tagliatelle with Ham in Cream SauceLeftover smoked ham in the fridge could be a good companion for pasta! I used dried green (spinach) Tagliatelle, but you can use another pasta like Spaghetti or Fusilli. Tagliatelle with Ham in Cream SauceServe : 2Ingredients:160-200 gr (depends on how much hunger you have 😉 ) dried tagliatelle, boil Read More …

Thai Red Curry

Thai Red Curry This red curry tastes a little bit spicy, sour and sweet. You can buy instant curry paste in many Asia stores but I like to make fresh red curry paste myself, instead of using instant paste. In this recipe I use chicken thighs, but you can also use another meat like pork Read More …

Chili Sauce

Chili Sauce suitable for Pork and Shrimp Cake, Martabak Asin (Pan-Fried Beef Wrap), Siomay (Steamed Dumpling), Spring Rolls, Fried Wonton, etc. Ingredients: 2 tbsp Sriracha Chili Sauce 1½ tbsp sugar 3 tbsp white vinegar 4 tbsp water Mix all ingredients in a bowl with a spoon. Recipe by Veronica

Pork and Shrimp Cake

Pork and Shrimp CakeYeah this is one of my daughter’s favorite and hopefully also yours! 🙂 It could be eaten with warm steamed rice, as side dish or savory snack. It Pork and Shrimp CakeServe : 8Ingredients :400 gr ground pork (if you don’t eat pork, just substitute it with ground chicken or turkey or Read More …

Sauteed Lettuce in Oyster Sauce

Sauteed Lettuce in Oyster SauceThis dish is very popular in Hong Kong, they call it “蚝油生菜” (háoyóu shēngcài). It’s cheap and easy, a good companion with Charsiu BBQ Pork and Roasted Five-Spice Pork Belly. Sauteed Lettuce in Oyster SauceServe : 2Ingredients :½ Lettuce (Iceberg), chop roughly1 tbsp cooking oil1 clove garlic, peel and break it50 ml Read More …

Pulled Pork

Pulled Pork I would call my pulled pork as “quick version pulled pork” because I make it quicker than other people do. Most of people are making pulled pork by cooking a large cut of pork in a slow cooker, oven or smoker and it needs at least 5 hours cooking time. I don’t enough Read More …

Hayashi Rice

Hayashi RiceI knew this western influenced Japanese dish when I still was in university. There’s a good Japanese restaurant inside the university which has tasty Hayashi Rice with good price. I’ve tried to create my own version of demi-glace (brown sauce) without red wine. For the main ingredients I just use beef, onion, mushrooms, I Read More …