The Asian Cooking Society

Over the weekend, I was pouring over cookbooks, and I chanced upon a recipe on how to make roast pork, and it was the Chinese version.  It is slightly different to western roast pork. 

The pork is marinated with different spices, and the pork belly is used.  Dipped with a side of English Hot mustard and you are all set.  

I am so glad I no longer have a phobia of making roast pork…and much to my waistline’s despair…I think this is something I will be making again REAL soon!

I grew up on a different version of watercress soup.  The authentic Chinese version uses pork bones and red dates for the stock.  Because I had some fish stock sitting in the freezer, all ready to be used, I made a variation of it.  A healthier version. 

I was pleasantly surprised that the soup turned out so well.  It was so good, I had to share.  This version is a quick whip up after work.  The night before, take the soup stock out of the freezer, marinate some fish slices, and you can have a nice soup with rice after work within 15 minutes.  A one dish meal. 

Click here for the recipe and more pictures

The fried bean curd yong tau foo is featured here

I am a huge fan of Yong Tau Foo Soup. Actually I think most gals are. It's healthy, soupy, what's there not to like!  My interpretation of Yong Tau Foo is simply various tofu or vegetables filled with a yummy fish paste.  Of course fish balls are also good.

My personal favourite of yong tau foo pieces has got to be a toss up of either the green chilli or dried bean curd stuffed with fish piece.  The bean curd absorbs the gorgeous soup... out of this world...yummy!

Click here to raed more and for step by step pictures

I had some leftover stuff in the fridge, oyster mushrooms, honey baked ham, red pepper, carrots, celery, a tonne of eggs, chicken fillets, that needed to be cleared out of the fridge.  After much pondering on how I should use them before they go to waste, I decided to just make a simple rice noodle dish.

Visually, this was also very appetizing with all the wonderful colours, it looked really vibrant.  It didn’t take long to whip up, in total half an hour was all it took.  It was half an hour well spent!  We tucked into a hearty meal, and we had a very contented look on our face at the end of it.  

Seriously, it is what you have left in the fridge or you need to clear.  No hard and fast rule here.  If you have other green vegetables in the fridge...use them instead of the bok choy and bean sprouts.  Don't have a particular ingredient, don't go purchase....it is meant to just clear what you have leftover in your fridge.  It is just a guide on what to do....let your imagination run wild :). 

Popiah is the the non-fried version of Chinese spring roll....It is filled with prawns, chinese sausage, turnip, garlic and a tonne of other stuff.  The fun part is you can choose to add or omit what you want....there is no right or wrong... :). 

It is a great way to get everyone interacting at a party.  My "I heart Moo" party was modelled along the same line.  

It is just so much fun.  Everyone sits around, grabs a popiah skin, spreads the luscious sweet sauce, followed by the garlic paste and chilli sauce, top it with some veggies, turnip mix, Chinese sausage, the crunchy bits which I can't figure out what it is, egg and prawn…wrap it up and viola!  

Click here to read more and step by step pictures of how I created my Popiah

When we were at the supermarket buying the produce for the red curry prawn and mango curry, we chanced upon a great deal.  2 Japanese Sea Bass (Air Flown) on offer…they were going for less than SG$5!  

We just couldn't resist purchasing 2 after closer inspection.  They were really fresh.  The eyes were very clear and the gills were deep red.  It was a great deal.

With fish that fresh....I made steam fish Cantonese style and it was DELISH

Click here to read more and for the recipe