Wednesday, October 27, 2010

my fav plate

my fav plate, originally uploaded by Jbroadcast.
fav plate from thrift store
lovely vibrant color

Tuesday, October 26, 2010

dinner hosting

we are hosting dinner for the first time since moving to this new place.

dinner menu:
pan-fried asparagus
bbq lamb
stew beef liver, stomach, heart, eggs (the disgusting stuff only chinese people would eat)

Thursday, October 14, 2010

shredded chicken with "lao gan ma" chili sauce

chicken with 老乾媽, originally uploaded by Jbroadcast.
chicken broth is always available at home, either for hot pot, noodles or even stir-fry. chicken meat then become left overs stuffed in fridge longed for attention. this cold appetizer is perfect for any meal.

i don't usually give measurements since i never measure. everything depends on my mood...

shredded chicken
lao gan ma chili sauce (avaialable at any asian stores, can use chili oil for substitution)
green onion
a pinch of salt
rice vinegar
cucumber (appx same amout with chicken)
garlic (optional)

1. chop green onion, coriander and garlic
2. take out the cucumber seeds, slice it
3. place everything in a larger bowl, mix well
4. season with salt, chili sauce, rice vinegar
5. remember to taste before seasoning too much

it goes well with noodles too

Saturday, October 9, 2010

pumpkin with pork ribs (oriental style)

Prep Time 25 Minutes
Cook Time 1 Hour
Servings 2-3

1 pound Pork Ribs
1 pound Pumpkin Chunks
4 cloves Garlic
1 liter Vegetable Oil
1 whole Medium Size Pumpkin As Container
2 cups Chicken Broth
1 pinch Salt
1 pinch White Pepper
1 pinch Green Scallion For Decoration
0.5 ounces, weight Sesame Seeds


1. empty the medium size pumpkin as the final container. cut a round circle out from the top, save it as the cover. scoop out the seeds, save them for snacks.

2. cut another pumpkin into chunks more or less the same size with pork ribs. chop garlic and green scallion.

3. heat 1 liter vegetable oil, deep fry pumpkin chunks and pork ribs seperately until they change color. (fry pumpkin first.)

4. leave 0.5 oz of oil in pan, save the rest for future use. add chopped garlic until it’s golden. add pumpkin, pork ribs, chicken broth, salt and pepper. cook for an hour until the pork can be easily poked through by a chopstick.

5. removie the cooked ingredients into the emptied pumpkin. add sliced green scallion and sesame seeds for garnish.