Award

Yayyy, my first award in my food blog. Thanks noodle girl, I appreciate it very much. I dont know many food bloggers, so would reserved this award for future distribution..hehehe.

DIY BBQ Pork

Ooooo, I found this recipe and make my first Bak Kwa. It tasted as good as those sold outside. But I wondered if it is cheaper to buy than to DIY....lol

After mixing the minced pork with the ingredients, roll it over with a plastic sheet on top so that the pork would not stick to the rolling pin.

Baked them on parchment paper.

Hurray, my Bak Kwa is all ready....hahaha....yummy. Do cut out the black burn ends as they are not healthy.

I need to bake a few times cause my portable oven is too small.

Lastly the worst problem was that my youngest son gobble all the bak kwa before I can finish the 3rd tray. So I had to lock my kitchen door to prevent him from attacking the final tray (lol). But he is smart to climb through the bar counter beside the kitchen door by opening the window above the counter....Help!!!!

Note: Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork.

For more information, please view source.

Jia Xiang Kolo Mee

These noodles were flown from Sarawak, being Sarawak's signature noodles. The noodles tasted very good but the portion seems so small and little. I could finish in 4 or 5 mouthful....lol.
The above is the traditional version of the Sarawak Kolo Mee.

This is the curry chicken noodles version .

Dumpling soup

You could find these kolo mee at Jia Xiang Sarawak Kuching Kolo Mee Restaurants in mot part of Singapore. One of these restaurants could easily be found at Vivo City's basement.

Emperor Herbs Chicken Spices

This is a very easy dish to do but need about 2 and half hours to steam it.

HDPE wrapper and aluminium foil and spices(found inside the packet)

Appy Seah's Spices Emperor Herbs Chicken Spices on skin and internal of chicken. Wrap chicken with HDPE wrapper and aluminium foil.

Steam for about 2½hours using low fire. Serve hot.

Note:

(1) Please keep checking water don't dried up when steaming. If you are forgetful, it is alway useful to set a timer with ringing sound for every 20 mins.

(2) Always opening the cover of a steaming wok/pot away from you and let the steam escape before you looked inside the food. The steam can burn you.

Instructions on how to cook the chicken can be found behind the packet of spices and also on Seah's Spices Food Ind. Pte Ltd website.