All posts tagged: Foodie

Recipe: Black Chicken (Silkie) Soup (药炖乌骨鸡)

All these times, I have shunned away from silkie (more commonly known as black chicken) as it is not the prettiest thing to look at or to touch. What changed my mind? We were invited for a food tasting session and lo and behold, the double-boiled black chicken soup was on the menu. (Thinking to myself, you can’t be kidding right?) We were each served a bowl of the soup. Initially, I was quite hesitant to taste it, but after plucking up all the courage I have, I took a sip of the soup and it wooed me over immediately by the aromatic and flavourful taste. As black chickens are packed with iron, antioxidants, vitamins, and nutrients which are good for our bodies, I thought: why not share it with our readers to promote a healthier lifestyle.  Drink to health!! Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook …

Recipe: Lu Rou Fan (Braised Pork Rice Bowl (滷肉饭))

In recent months, I have been finding ways to cook one-bowl dishes that are not just flavourful but also nutritional for my family. These are especially convenient on Mondays when the market is closed and Tuesdays when I am going for my bible study. This Lu Rou Fan is one of my latest findings. The best cut of pork to cook this dish is pork belly as it has the layers of fats and lean meat and can be cut into small pieces. The skin is highly recommended for this as it contains rich collagen. The meat is braised over low heat for a long enough period to create a savoury braised meat sauce that is bursting with flavour and melts in the mouth. Oh, don’t forget to add in the eggs into the braising sauce. We love them, but if you are not a fan, you can omit them. You can also add some blanched bak choy or green leafy vegetables of your liking to the rice bowl to make it a wholesome meal …

Recipe: Curry Pig Skin with Chee Cheong Fun (咖哩猪皮猪腸粉)

Menglembu is a quiet and peaceful town in Perak, Malaysia. Interestingly, when you drive towards this town, you will see a few giant peanuts at the center of the roundabout. Once upon a time, there was a hidden food haven named Ma Chai “Twins” Chee Cheong Fun (CCF) which was one of the must eat food. The uniqueness of this CCF was that you can choose your favourite side dishes, such as sambal petai, sambal cockles, curry pig skin, wild boar curry, fried chicken and many more, as add-ons.  To make this dish even more flavourful, it was garnished with fried shallots and sesame seeds.  Sadly, when we returned to Menglembu recently, we discovered that the business has since closed. Well, well… Now that we cannot taste this in Menglembu anymore, I was inspired to recreate this Curry Pig Skin dish to go with Chee Cheong Fun to continue our fond memories of this dish. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting …

Recipe: Cheng Tng (清汤)

When we were kids, my late dad would bring us to places to have this cold, sweet dessert.  In those days, we did not have a refrigerator at home, so having this cold dessert was definitely a special treat for us. Missing Dad plus the extreme hot weather recently, Cheng Tng seems to be a good option to combat the heat and bring me some good childhood memories.  For some of you who are not familiar with this dessert, Cheng Tng literally means clear soup. It is both light and refreshing. Some might think that Cheng Tng is easily available at hawker centres or food courts, so why bother to cook it yourself. You need to bear in mind that many of the Cheng Tngs that you consume outside have a lot of fragrance essence added into it, which is why I prefer to cook it at home. I can also adjust the ingredients according to my preference. Feel free to share your Cheng Tng cooking experience and the preferred ingredients you like to use …

Recipe: Black Sweet Vinegar Pork Trotter/Knuckle (猪脚醋)

Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is believed to boost the immunity for women during confinement.  The natural collagen of pork trotters is very good for one’s health too.  The first time I tasted this dish was during my confinement month, after I had my second child. To be frank, yours truly did not really enjoy it then. Somehow this dish has a certain appeal to my husband, and especially my daughter. As I matured (hahaha) and my taste buds changed, I thought I should attempt to cook this dish for my family. I knew that even if I did not eat it, my family will! I kid you not, now I have a different opinion of this dish: I love it, love it!! When I offered …

Recipe: Dry Rendang Chicken Noodles (aka Ipoh Dry Curry Noodles)

When you mention dry curry noodles, the famous Yee Fatt Ipoh Dry Curry Chicken Noodle will come to mind. This noodle has always been our family favourite and each time we visited Ipoh, we never failed to have it!! As I was going to prepare some Chicken Rendang with the Dancing Chef Padang Rendang Paste, the first thing that came to my mind was this Dry Curry Noodle. Voila! My own version of the Ipoh Dry Curry Chicken Noodle was created. If you like this recipe, be generous and give us some feedback/comments below. 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 (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.   Serves 4 persons Ingredients: For the Rendang 1 pack of Dancing Chef Padang Rendang Paste 2 skinless chicken breasts, cut into bite size 4 stalks lemongrass, each stalk cut into 3 portions …

Recipe: Puppy Duck (Kow Chai Ngap/狗仔鸭)

Is this dish cooked with dog or puppy meat? Be assured that no cute pets were being slaughtered in the process of cooking this dish. Hahaha. It is rumoured that this dish was named as such because it tasted like “dog meat”. Is it true? I’m not sure because I have not tasted dog meat myself so I cannot verify this. The duck is braised with tau cheong (bean paste), nam yue (red fermented bean curd), and the aromatic Chinese leek till is tender. The first time I’ve ever tasted this dish was when my mother-in-law cooked it. It was so good and tasty that I cannot forget how good it was!! Though this traditionally Cantonese dish is delicious, but sadly it is not very popular. Oh well, I am not surprised if you have not heard of this before. I thought it would be a waste if I did not write down the recipe as I would love to continue to see this dish on our homecooked menu. If you like this recipe, be …