Quick and Yummy Late Night Soy Milk Omelette – Philips Airfryer

Late Night Omelette – Philips Airfryer

I was feeling a little hungry while watching a late night online movie,  ran to the kitchen and looking around for some food. No, there wasn’t any left overs around. So I decided to whip up something quick and yummy to satisfy my hunger desire and enjoy the next movie with less growling distractions.

Ingredients:

• 5 Eggs
• 6 tbs Chicken Stock / **1/2 tsp of chicken powder (add 1/4 cup soy milk unsweetened)
• Cheese (I could only find grated Parmesan cheese)
• Salt and pepper to taste
• Sausages/ Ham / Bacons

** I used this for this dish ( the Soy milk really made the difference)

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E Fu Fried Noodles with Shrimp

This is one of my mum's favorite dishes for lunch, I always try to cook it at least once a week for her, this dish should be eaten a little dry without much sauce, but she likes it to be a bit saucy. You can cook it in less than 10 mins, but may take about 15 mins to prepare.All in all it's quite easy to cook.

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How To Marinate Minced Pork – The Chinese Way

Marinated Minced Pork 

Ever wondered why you can never get that tender and juicy flavor in your home cooked minced pork just like the hawker’s and food court uncles in Singapore?  Here’s my recipe and how to make it right. You’ll never can go wrong if you follow these few simple steps here.

One other very important factor other than just following these steps is the choice of your pork. Of course, if you choose the fattier parts it will even taste better, however, if you are a health conscious  person, you can try this with lean pork cut too, but it may not give you that extra oomph feel when you bite into it. Well enough of talking, let’s do some woking now.

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Deep Fried Pork Belly With Fermented Bean Curd- The Hakka Style

Deep Fried Pork Belly With
Fermented Bean Curd - Hakka Style

This is a dish that my whole family loves, it’s not my family’s recipe as it’s a traditional Hakka dish. My ancestral roots are from Foo-Chow, China. My mother’s family from Canton, I have learnt most of my cooking methods from my grandmother and our family’s old cook. But today I would like to share this recipe that was given to me from my partner’s father, he was a chef once, (I don’t know what he is doing now in the world yonder, maybe a chef too, who knows?)

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