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Thursday, June 3, 2010

Homecooked Dishes

Here're more of my mil's sau sai (culinary skill). Don't get jealous hor hehehe... but you may salivate...


Shallow fried fish stuffed with freshly pounded turmeric...


Stir-fried bitter gourd with left over siew yoke (roast pork), tau cheong, chilli and Chinese basil leaves...


My favorite braised turnip with dried cuttlefish, mushrooms, pork slices and garnished with Chinese parsley.

She will leave us again soon for HK and I am gamed to cater food from one of those caterers who claim that they don't use MSG in their cooking. I don't think I will have the time to cook without a maid or a mil around.
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