Homemade Pork Gyoza

Yaki-gyoza in Japanese, 锅贴 (guo tie) in Mandarin and pot stickers in American, all refer to these delicious meat filled dumplings.

The exterior of the dumpling is both tender and toothsome (the top portion that have been steamed) as well as crispy and fragrant (the bottom portion that have been pan fried). When you bite into the dumpling, the mixture of the gravy from the meat and vegetables just adds on to the whole eating experience. Drooling...

Bacon Stuffed Baguette

I made this using the Pain d'Epi recipe for the bread but placed in strips of bacon when forming the dough into a log. Instead of cutting the dough with the scissors to form the wheat branch, I used a sharp, thin blade knife to score the top of the log. 

Maple Glazed Bacon and Egg Muffins

I chanced upon this recipe by RecipeTin Eats and decided to make it for breakfast. Breakfast, on weekday mornings, is always 'mad rush' moment - rushing for school and work. I wake up early to pack the children's lunch boxes and try to fix them a healthy breakfast. Most of the time, breakfast was half eaten and that left me feeling 'so much effort but so little went into their stomachs'. They are not to be blame as it is just too early to work up a big appetite. 

Hearty Oxtail Stew

There is something comforting when I eat a warm, hearty bowl of stew. Stews are very nourishing, satisfying and provide a balanced meal in a bowl. 

This is a one pot meal that is easy to put together and washing up after is kept to the minimum. It is a dish that uses minimal effort but gives you the most amazing flavors. Did I mention that the dish feeds a crowd too?

Homemade Bak Kwa (BBQ Pork Jerky)

 

I have shelved the idea of making bak kwa (肉干) at home for the past 2 years. This year, as the kids are older and spending more time in school, I have time to try it out. 

The thought of being able to control the quality of ingredients (without preservatives and additives) that goes into the final product, makes the effort (not much effort though) all worth while. The bak kwa was sticky, sweet, salty and succulent when eaten right out of the oven.

Braised Pork Belly

 
This recipe is an extension of the braised duck recipe that I have previously posted. I replaced the duck with pork belly. 

Teochew Braised Duck

Under the guidance of my mum (during the CNY period), I managed to reproduce this dish twice. It is my mum's recipe and this duck recipe is for keeps. One day, I will teach my girls how to cook it. 

Buns - Char Siew and Luncheon meat (SPAM) with cheese

Buns (the food kind). They comes in many different kind of fillings - luncheon meat (SPAM), sausage, red bean, curry, otah, etc. I always liked the soft and fluffy texture of the bun paired with the fillings. It brought back memories every time I eat one. I had them when I had school outings, church outdoor events and as afternoon snacks.