CNY leftover: bak kwa fried rice

IMG_1098Chinese New Year (CNY) came and went. My entire brood flew into Bangkok for a couple of days and we had such a tummy-bursting time! We had a buffet lunch in place of reunion dinner, ate lots of seafood and ordered a Peking duck for our last meal together in Bangkok. My family also brought some CNY goodies over to enable me to savour the festive feeling in Thailand. I had specifically requested for kueh lapis (the Indonesian layered cake) but my parents also brought over a bottle of pork floss snacks and a pack of bak kwa (pork jerky)—stuff food that are more symbolic of CNY, I guess. πŸ˜‰

IMG_1078Truthfully speaking, I’m rather ambivalent towards bak kwa, which is supposedly the top CNY goodie that so many are willing to sacrifice their money and time to get their hands on. And neither is Mr. P is a fan too. So before my family left for Singapore, I packed two-thirds of dried meat and sent it back with them. If I had kept the entire box to ourselves, I knew it would sit in our fridge for ages untouched.

IMG_1087Now CNY may be over, but I can still feel my folks’ love around. My dear mum suggested using bak kwa to cook fried rice, so I heeded her advice and whipped up bak kwa fried rice not once but twice last week. Both times, I cut the pork jerky into small pieces and mixed ingredients like baby corn, carrots and onions to jazz up the colours. And the results were quite good—the bak kwa yielded a similar taste as lap cheong (Chinese sausages). Mr. P and I both agree that we prefer eating bak kwa fried rice to biting on this calorie-laden snack on its own.

May we all have a prosperous Year of the Snake ahead!


A Fiery Homecoming: Stir-fried Sweet Potato Leaves with Sambal Belacan

“Sweet potato leaves were very common in our kampung. We ate them so often when I was young, until I got quite sick of them,” my dad revealed. “But as I grow older I start to miss these leaves and I wish to eat them once again.” I noticed that he became rather obsessed with this vegetable of late, often requesting for hanzi ye (蕃薯叢; Hokkien for sweet potato leaves) whenever we dine out.

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Food Porn with Dr. Leslie Tay

The decision to sign up for the food photography by Dr. Leslie Tay (of the ieatishootipost fame) was a last-minute one. A few weeks earlier, Leslie has emailed me earlier to inform me of his newly released ieathawker app on Singapore’s street food. We became acquainted after a phone interview for a food bloggers-turned-authors piece a couple of months ago. I asked if there were any makan (eating) sessions that I could join during my short trip back to Singapore. My dates home coincided with a Canon food photography course he was conducting at The Disgruntled Chef (TDC), which was a few doors away from a friend’s wedding at Jim Thompson I was attending that very evening, so I readily agreed to join the workshop.

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Nasi Goreng: A Waft of Home

Since the obsession with cooking started, I’m starting to discover how terribly easy it is to recreate flavours of Singaporean/Malaysian dishes with instant food packages. Mr. P and I had already experimented with kangkung belachan, tom kha kai and buffalo wings, while last weekend saw me cooking up nasi goreng (Indonesian fried rice) with the aid of a ready-made paste, saving me the trouble of hunting for belachan (Malay shrimp paste).

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