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Loong Sifu Pig Pig Pao

on May 10, 2010

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Chinese Dessert 糖水 SS2 PJ

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Chicken and Mushroom Pot Pie

First things first: Thank you to all of you lovely readers for the kind words and encouragement. I feel motivated from all the cheers and positive notes. You guys are the best! Today's pie is dedicated to all of you, as a heartfelt thank you from me to you. Another piece of good news is: I am starting my new job this Wednesday! Technically I am starting in August, so I'll be starting midweek and weekends will come pretty quick. Its going to be so exciting! However, as I am sitting in my current office right now counting down the days, I have mixed feeling over many things. For one, I spent more than three years here, the longest time I've spent so far in a working place. Good or bad, happy or sad, the end is near, and it is another whole new ballgame out there. Can I cope? Will I miss this place? Will I like my new job? Sometimes, reality trumps, life goes on, like how I left my old job in another city where I spent almost eight years in, to move over here th

Key Lime and Ambarella Juice

Key Lime and Ambarella Juice. Key lime and ambarella juice is a symphony of flavours: the prominent tartness of the ambarella, the sourness of the key lime juice and the sweetness of the sugar all bound and amplified by a tiny pinch of salt. Lack of any of these flavours and the juice falls flat, but it is a versatile juice all the same. Adjust the amount of sugar as necessary. Ambarella, and its 20 other different names. Spondias dulcis , ambarella, (and its alternative binomial, Spondias cytherea, Malay apple), or golden apple, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It is known by many names in various regions, including pomme cythere in Trinidad and Tobago, June plum in Bermuda and Jamaica, juplon in Costa Rica, jobo indio in Venezuela, caja-manga in Brazil, and quả cóc in Vietnam, and Kedondong in Indonesia. Around here in Malaysia, we usually call it umbra (short of Ambarella), the small, green and tart fruit that is uniquely re

Assam Chicken

This is one of my favourite savoury dish. The recipe was written on a piece of torn exercise book page, and the instructions seems to be something that is written from recalling the recipe on the spot, and promised something that comes from the mind of someone that cooked this dish over and over again without the need of a formal piece of recipe. The handwritting was my Aunt Sylvia's, and it certainly looked like a Nyonya style dish, with the use of candlenut and daun kesum in the dish. We love the pineapple that lends its wonderful tart and sweetness to the chicken dish. The daun kesum makes the dish even more fragrant. Goes best with white rice. Assam Chicken from Aunt Sylvia Ingredients 10 shallots 3 cloves garlic 2 inch turmeric 10 dried chillies 1 tablespoon assam jawa 1 candlenut 1 small pineapple 2 pieces chicken breast/ 4-6 drumsticks 3 stalks daun kesum (laksa leaf) Direction Blend the shallots, garlic, turmeric, dried chillie

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Loong Sifu Pig Pig Pao

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