Ingredients 1 bitter gourd 200g minced pork or slice pork 4 Garlic 1-2 tablespoon bean paste 1 tablespoon sugar 1 tablespoon light soya sauce 1 teaspoon corn flour 2 table spoon cooking oil 1...
(0 votes, average: 0.00 out of 5)
Technically speaking, this is not Bak Kut Teh, as it do not have the spices. However, it is a simplified version with very little ingredient, and yet tasty. Easy method to make a simple...
(1 votes, average: 5.00 out of 5)
Hor Fun is the most common noodle dish cooked in Singapore’s Zhu Chow stalls. It is made with pre-fried flat rice noodles (Hokkien call it kuay teow, and Cantonese call it Hor Fun), and...
(0 votes, average: 0.00 out of 5)
You have to reduce the ingredient if using less than a duck. You can also do it with just duck tigh or legs if you can get parts in supermarket (usually you have to...
(0 votes, average: 0.00 out of 5)
This dish is best with salted fish head, especially threadfin (午鱼). Fish head produce the gummy consistency of the gravy, and make the pork smoother. However, it is ok even you are using salted...
(1 votes, average: 5.00 out of 5)
The fry fish is the same as the basic fry fish, and we added soya sauce gravy to go with it. Most fish is ok for this cooking, but I particularly like threadfin (午鱼)...
(1 votes, average: 5.00 out of 5)
Total Users : 432682
Views Today : 10
Total views : 1659477
