Author: Mummy's Kitchen

Recipe: Easy Chinese-Style Pork Chops

I was a little hard pressed for time recently and have been thinking of simple dishes to cook. One of them is this Chinese Pork Chop. This is a dish which my husband and I will agree on as our kind of comfort food. Coincidentally, our mums used to cook it for us in our growing up years. I know our readers will love this dish as it is so simple and fast to whip up, and the meat is flavourful and succulent. Who enjoys a hard and dry pork chop? To achieve tender, moist and juicy pork chops, I tenderize the meat with this secret ingredient: CORNFLOUR. Hope you will try this recipe and let us if you like it or if this is also your kind of comfort food via our blog.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to …

Recipe: Squid in Black Ink (Sotong Masak Hitam)

The origin of Squid in Black Ink is unclear, but it might be a common dish for the Peranakan, Malay or Indonesian households, and each of them will most probably have their own style of preparing this dish. I always love to know the origin of dishes, so that when I prepare them it is more meaningful. But if not, this dish will still certainly satisfy your taste buds and tummies. This dish is likened to the ugly duckling, not a pretty sight but the flavour was robust with the mixture of herbs and spices coupled with the tamarind juice. The subtle taste of the squid ink gave a little twist to its flavour. Squid ink is said to be rich in iron and antioxidants which adds as an incentive to try this dish. It was definitely not love at first sight for my son and we had to coax him to try it. Once he took his first bite, he went back for more…. the rest was history. If you like this recipe, be …

Recipe: Chinese White Radish and Carrot Soup (萝卜汤)

When my son was doing a 3-month intern in a 3D printing company, my sister told me that I should boil this Chinese Daikon and Carrot Soup for him to help to cleanse and detoxify his digestive system.  I have no idea where she obtained this piece of information from. Despite this, I have been boiling this soup every now and then, simply because it is tasty and refreshing. Recently, I have been trying to master the technique of how to boil a full flavoured and yet clear and clean soup for my family and I most probably have got it. Hahaha!! Hope you love this soup and keep your family nourished and healthy!! If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest updates and …

How-To: Sambal Tumis Belacan (Stir-Fried Belachan Chilli Paste)

I am so happy that I have finally I have managed to pen down this recipe to share with our readers.  This sambal paste is so versatile to use and it is a very handy paste to have on hand, especially when you love your food spicy hot. It is such a good condiment to add to the Singapore Hokkien Mee as it enhances the flavour of this already delicious noodle dish. It can be used to cook spicy dish such as Sambal Squid, Sambal Egg and many more. I will always make more than what I need so that I can either store them in the fridge or freezer for later. If you do not want your sambal to be too spicy remove as many seeds (not all) from the chilli as possible. Otherwise what is sambal without the spiciness right? It will be a great motivation for me if you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group after you have tried this recipe. …

Recipe: Cantonese Roast Duck with Chinese Angelica Root (Dang Gui)

Living in different countries has given us opportunities to savour different cuisines, and one of them is of course the Cantonese Roast Duck. Back when we lived in Kuala Lumpur, Malaysia, it was easy for us to buy a plump and juicy Cantonese Roast Duck from the mobile stall which is parked along the road in the OUG estate. We used to patronise this stall at least once a month, and sometimes twice a month if we craved for duck. Ever since we moved back to Singapore, we have been trying to hunt for a good stall which sells succulent duck but so far it has never met our expectations!! Having successfully braved the difficulties of making a Peking Duck (check out this link if you are interested to make it), I am proud to present this homemade “sexy” Roast Duck recipe to you.  Few words of caution:  don’t expect to see a “red skin” and evenly browned duck as you will get commercially. I think the red skin of the duck is achieved by …

Recipe: Emperor’s Herbal Chicken – 药材皇帝鸡

o you feel like Royalty tonight? How about an Emperor’s Herbal Chicken? Sounds so majestic and looks so complicated but it is a no fuss and wholesome dish!!! Living in a hectic urban society like ours, it is always good to eat well and nourish our bodies with nutritional dishes.  According to the Traditional Chinese Medicine, Emperor’s Herbal Chicken is a fantastic energy booster if you are 1) mentally exhausted, 2) over-worked, 3) have insufficient sleep, or all the above. After 2½ to 3 hours of steaming on medium-low fire the chicken meat is soft, moist and filled with the sweetness and goodness of the herbs! As usual, I will encourage our readers to try using these dried natural herbs which are easily available in Asia, or in the Asian markets if you are out of Asia. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can …

Recipe: Cheesy Baked Mashed Potatoes with Bacon, Sour Cream and Chives

I was just thinking of what to do with the Russet potatoes which I had just bought… Potato Salad? Wedges? Or just simply mashed? Mashed Potatoes are great, and I will choose it over French Fries!! I really wanted to take this dish to the next level in terms of flavour and colours. I am so happy to share it with you as it is indeed an incredibly irresistible dish. It is not just fluffy and light but by adding in the foursome; sour cream, bacon, cheese and chives, it has given it more flavour and a creamy and rich texture. This dish is so simple and easy, and the best part is you can prepare it a day ahead and bake it on the day that you want to serve it! WARNING!! If you are watching your weight, this is not for you! Hmm… or maybe you should stop counting your calories. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you …