:: Grab your fork and dine with wenwenzz ::

Sunday, July 22, 2007

Welcome to Taiwan

Yes, I'm back. Taipei is a colorful, beautiful and sexy city. Food paradise!!! But things there are expensive. I didn't buy much for myself. Just 1 bag, 1 dress and 2 sets of bikini. I love tamshui most.

Day 1: Ximending > Miramar Entertainment Park

Fried fermented beancurb 臭豆腐

Duck blood 鸭血糕

Fried chicken 香香鸡

Ferris wheel @ Miramar Entertainment Park

Day 2: CKS Memorial Hall > Sky of Sea Hotspring > Tamshui > Shilin Night Market

It's 6.20am in the morning. Sky was so bright.

鲁肉面

鲁肉饭

排骨酥 spare ribs

CKS memorial hall 中正纪念堂

Sky of Sea Spa owned by taiwanese famous tv host 张菲

the happening 淡水老街

淡水渔人码头

阿婆铁蛋 (how should I call it? iron egg? it's actually quail egg)

阿给 (beancurb)

Ostrich meat (left) ... see the cartoon picture below???

BBQ Octopus king

Fried quail egg

阿宗面线

红油抄手 dumpling in peanut sauce (like satay sauce)

Day 3: Din Tai Feng > Taipei SOGO > Taipei 101 > Wufenpu Garment Wholesale Area > Jao Ho Street Night Market

SOGO

taipei 101

Raohe street night market

Full of duck

Day 4: Ximending

Blueberry Cheesecake @ Taipei Airport

Labels: gossip, the world through my eyes

Lost @ 7:42 PM | | direct link to this entry |

Sunday, July 8, 2007

Dongpo Pork 东坡肉

A really good melt in mouth slow braised pork belly. It is named after a Song Dynasty poet, 苏东坡《豬肉頌》

"黃州好豬肉，價賤如泥土。貴人不肯吃，貧人不解煮。慢著火，少著水，火候足時他自美。"

the English translation reads like this:
"Pork in Huangzhou is plentythere it costs utterly lowlyThe rich detest it; the poor fluff itslow the fire, hold the water, it comes alive when the time is right"

The keyword for this is the "timing".

Ingredients
600g pork belly
1 tbsp light soy sauce
3 cups oil for deep frying
2 stalks spring oinio
5 slices ginger
1 star anisseed 八角

Seasoning
3 tbsp sugar
5 tbsp light soy sauce
150ml shaoxing wine
100g cooked green vege
1 tbsp corn flour mix with water, thickening

Method
1. Boiled pork belly until half cooked. Marinade for 10 minutes. Deep fry until golden brown.
2. Arrange fried pork, the remaining ingredients and seasoning onto a steaming tray. Seal well with heat proof plastic wrapper and steam at high heat for 3 hours or until pork is tender.
3. Arrange vege on serving plate and top with dongpo pork. Reheat the gravy and thicken with corn flour water. Pour over pork and serve hot.

Labels: asian delight

Lost @ 6:39 PM | | direct link to this entry |

Saturday, July 7, 2007

Crispy Butter Prawn

This is a common dish at most of the zhu chao 煮炒档. Other than prawns, the key ingredient of this dish is curry leaf. It perks up the seafood dish like butter prawns and black pepper crab. The oil amount for deep frying must be a lot and hot to ensure the prawns are well fried.

Ingredients
1kg medium prawns
8 cups oil for deep frying
50g salted butter or planta margarine
1/2 bowl curry leaves
1 tsp chopped chilli padi

Batter (mixed)
3 tbsp plain flour
2 tbsp corn flour
1 egg
1/2 tsp salt
1/2 tsp sugar
100ml water

Seasoning
1 tsp sugar

Method
1. Trim the prawns, wash and drain well
2. Heat oil for deep frying. Coat prawns with batter and deep fry until golden brown and cooked.
3. Melt butter in a wok, saute curry leaves & chilli padi until fragrant. Add seasoning, prawns & stir fry until well mixed. Serve hot.

Labels: asian delight, seafood

Lost @ 6:20 PM | | direct link to this entry |

Sunday, July 1, 2007

I went back to Kluang last Saturday, attended my cousin's wedding. And I bought this heels from BCB plaza before I came back. I used to buy my heels in Singapore but now I would get them from Kluang. The choices here are now as trendy as in Singapore and the price is also much cheaper. I got this at RM44.90 = SGD20. Black colour is out of stock though I prefer black.

Labels: gossip

Lost @ 5:36 PM | | direct link to this entry |

Thursday, June 21, 2007

咸菜豆腐汤 Preserved Green Mustard & Tofu Soup

Boss sent me for 3D software training since last Monday. Today is the last lesson. Guess what time the class ended? 12pm. LoL. "Extra" half day leave. So I went home straight, slowly preparing dinner (soup and fried rice) and slowly doing household.

ingredients
1 tbsp oil
5 slices ginger
2 preserved wet plums
1500ml water
50g sliced pork
50g prawns, shelled
100g preserved green mustard
2 pieces tofu, cut into 1/4
2 tomatoes, cut into wedges
2 stalks of spring onion, cut into 3cm, add in last

seasoning
1 tsp sugar
1tbsp light soy sauce
pepper
chicken seasoning powder

method
1. Heat up 1 tbsp oil and stir fry ginger until fragrant. Pour in water and bring to boil.
2. Pour in all ingredients, seasoning and bring to boil.
3. Add in spring onion and serve hot.

And this is my fried rice.

Labels: asian delight, quick and easy, soup

Lost @ 7:24 PM | | direct link to this entry |