Monday, November 30, 2020
Tuesday, November 27, 2012
[Surprising] Wasabi Coleslaw
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I was surprised by this Wasabi Coleslaw during the trip in San Francisco.I decide to made it again after i back to home. It is easy to prepare and I am sure you will like it. |
300g Cabbage Leave |
1 Red Carrot, peeled |
2 tbsp wasabi |
1.5 tbsp lemon juice |
1 tbsp castor sugar |
100g Mayonnise |
1 tbsp fish sauce |
1 tbsp extra virgin olive oil |
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Rinse the cabbage leave under running water, drained. | Finely slice the cabbage leaf and carrot. Add them into a mixing bowl, keep aside. | Add all the ingredient of dressing into a bowl, mix well. | Add the dressing sauce into the mixing bowl and mix well. Keep in refrigerator for 2 hour before serve. |

Sunday, November 18, 2012
Braised Pork Knuckle
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It is a popular Chinese Dish, it also known as "Tau Yu Bak". It is a favour dish in all time and can be served as all day dish. |
1 Pig Front Feet |
5 Soft Boiled Egg |
5 Chinese Mushroom (Soaked in water for 20 minutes) |
3 Star Anise |
1 garlic |
2.5l boiling water |
3 tbsp dark soy sauce |
2 tbsp light soy sauce |
1 tbp salt |
1/2 tsp white group pepper |
15g rock sugar |
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Rinse and clean the pork knuckle. | Bring a pot of water to a boiled, boil the pork knuckle for 3 minutes. | Remove and rinse under running water, drained. |
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Pour in the boiled water into a soup pot, add the Knuckle, garlic,chinese mushroom, star anise, seasoning and bring a boiled, simmer for 10 minutes over low heat. | Pour the remaining boiled water and hard boiled egg, simmer for 30 minutes over low heat, or till the pork knuckle is tender. Serve it with rice. |

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