Bak Kwa / Barbecued Meat / 肉干

Been trying a few recipes to make this CNY favourite. Most are pretty nice and rich in flavours, but I get this feedback  from tasters that it’s “not like those outside”. After some tweaks, I had a revelation – keep it simple. No need for fermented beancurd, five spice powder, oyster sauce, not even colouring,…

Stove Top Char Siu

This version is very easy to make. It’s cooked entirely on stove top so still lacks that charred roasted flavour from charcoal. But given the ease, and still yummy flavour, I have made it quite a few times to tasters’ delight. My children love the caremelized, sticky coatingRecipe 300g pork shoulder butt (prefer Indonesian fresh…

Crackling Skin Roast Pork or Sio Bak (脆皮烧肉)

This dish is done by my hubby. A simple 5 ingredients recipe. No need for fancy ingredients and tedious steps. Just get a good slab of pork and do each step (like cleaning and drying skin) meticulously and you are guaranteed success. We used fresh Indonesian pork, and requested butcher to cut for roasting. Our…