All posts filed under: Food

Recipe: Buffalo-Style Pork Ribs

Are you game for a change? I’m quite certain that you have heard of or tried Buffalo Wings before, but have you ever heard of or tried Buffalo Pork Ribs? Initially, when I made my Buffalo Ribs, I was sceptical about the outcome but was so delighted that it turned out tasty and flavourful. In our opinion, it’s even better than the wing’s version. The ribs were slightly crispy on the outside and juicy on the inside.  They tasted superb with the blue cheese dip and hot sauce. Yes, blue cheese; you might say, ‘Eeee”. I said that too when I first made it, but this sauce with the ribs was like a perfect match! If you are thinking of something different this festive season, how about trying out this recipe to appease the taste buds of those who are adventurous and wants a real kick (you can level up the spiciness by adding more hot sauce) to start the new year!! Hope you will try this recipe! Be generous and give us some feedback/comments …

Recipe: Toad-in-the-Hole/Sausage Toad

Toad in the Hole is a British classic comfort food at its best. It consists of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables, or a mash. While the origin of the name ‘toad in the hole’ is unclear, it is often thought to refer to the sausages peeking out through the gaps in the batter. I can already hear some of you saying, “What sausages? Ew, unhealthy!!” As you know Mummy’s Kitchen always tries to use fresh and natural ingredients, so we are of course using Sidecar’s British Cumberland Sausages** to create this simple dish from the humble origins of British cooking!! Watch us Blind Taste Test Sidecar’s sausages at the bottom of this post! Hope you will try 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 …

Recipe: Herb-Crusted Pork Roast

Christmas is just around the corner and Mummy’s Kitchen has been busy cooking up a storm to create new and interesting dishes for our readers. I always feel that something is missing if there isn’t a roast on the table during Christmas. However, I wanted a dish that was quick and simple to prepare, whilst looking impressive!! Not easy right? After browsing through numerous recipes on the internet, I decided to cook an herb crusted pork roast! I hope that you will enjoy this as much as us. I certainly have my family’s thumbs up for this dish. I tried this recipe with pork loin and with bone-in pork loin. Personally, I felt that it is easier to slice the pork loin without the bone. However, I think my hubby loved the one with the bone-in more as he cleaned it all up.  This showed how much he enjoyed it! We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via …

Recipe: Split Mung Bean Dessert with Chinese Cruller (Lek Tao Suan with You Tiao – 绿豆爽油条)

As you may have observed by now, I am not a diehard dessert person. But some desserts do have a hold on me and one of them is this Lek Tao Suan with You Tiao. I literally grew up with this kind of desserts, not cupcakes or cheesecakes. Yet another nostalgic food that brings back childhood’s memories! This is a Teochew dessert which is commonly known as Lek Tau Suan. It is usually served with Chinese cruller or you tiao. It is believed that mung beans have a cooling effect and can aid the body in reducing heatiness. Whatever it is, this starchy and gooey concoction is so good that it will warm your stomach and your heart! Mind you, you will not stop at 1 bowl! If you have not tried this before, give it a go. It is so easy to cook and just thinking of it makes me want to cook it again tomorrow …. Hope you will try this recipe and be generous and give us some feedback/comments via our blog. …

Recipe: Stir-Fried Pig’s Stomach

This morning as I was in the market at my regular pork stall, my eyes caught hold of two beautiful looking pig’s stomachs and they were eagerly awaiting me.  I guess you knew what happened, I made Pig Stomach Soup! (Full Recipe Here // Watch the Video Here) After cooking the two pig stomachs, I realised that I have excess and I thought it would be a good idea to try out something new and interesting; Stir-Fried Pig’s Stomach. Have you eaten this dish before? If you haven’t, you should try it! We just love how the texture and the flavour of the dish turned out!! Hope you will try his 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 videos.   Serves 4 persons Ingredients: 1 pig’s stomach 3 cloves …

Food Review: Kanshoku Ramen Bar @ ION Orchard

When rainy weather comes and the temperature feels like its falling below 0 degrees, a bowl of ramen is absolutely amazing. Kanshoku Ramen Bar, known for their truffle ramen, is definitely a must try for us. We ordered the Flaming Hot Tonkotsu Ramen(S$14.90), just like the name it was seriously flaming hot. The broth was really good. The noodles were very Q. For all the spicy food lovers out there, this is the one for you. Next up, their Signature Tonkotsu Ramen (S$13.90). The broth was nothing out of the ordinary but its certainly good enough to warm your heart. I particularly loved their Char Siew. It was nicely charred on the outside, giving it a smoky flavour. Lastly, the Dry Truffle Ramen (S$16.90)… They really took the dry pretty seriously. Without the egg it would be pretty hard to swallow. It was an interesting experience as ramen and truffle is rarely combined together. The truffle flavour was very strong but after awhile it got a bit too overwhelming. Overall it was a pleasant experience. …

Recipe: Assam Prawns/Tamarind Prawns

Recently, I have been embarking on a journey of sharing some easy dishes due to the request of one of my friends who is residing in New Zealand. Check out our blog for more delicious and simple dishes to prepare. Nyonya dishes are commonly known for the cumbersome preparations and involving loads of ingredients but not for the Assam prawns. It is considered to be one of the simplest dish to cook.  However, I have decided to cook this dish in a slightly different way as I personally prefer to have gravy or sauces for my dishes.  Hmm…. so, is this dish still classified under Nyonya cuisine?? The prawns cooked in this manner are succulent and infused with the sour-ish tamarind sauce which makes it amazingly appetizing. As this dish is cooked best with the prawn shells on, I had to “painstakingly” use a pair of scissors to cut through the top of shell and devein the prawns so that the seasoning can seep into it. The best part of it all? Using your fingers …