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Long beans, one bunch, cut into 3-inch sticks
Minced pork, 100g
Bacon, chopped, 50g
Garlic, 3cloves, minced
Dark soy sauce, 10ml or to taste
Oyster sauce, 1 tablespoon or to taste
Rice wine, 1-2 tablespoons
1 teaspoon corn flour, mixed with 2 tablespoons water

Heat about 1cup of vegetable oil in a wok. Shallow-fry long beans for 1-2 mins. Remove, drain oil and set aside.

Mix the seasoning with the rice wine in a small bowl.

Pour away all but one tablespoon of oil from the wok. Fry the bacon till the fats render out. Add minced pork and garlic, fry for 2 minutes, breaking up the meat as you go along.

Add the seasoning/wine mixture. Bring the heat to high. Once bubbling, add the long beans, stir quickly to coat beans with sauce. Give the cornflour/water a quick mix and pour into wok. Giving everything a quick stir again, taste, salt if necessary. Dish.


Xiaoliang makes Sushi

Step 1: Mise-en-place and smile:)

Sprinkle vinegar seasoning on rice

“Cut” vinegar seasoning into rice.

Place a piece of seaweed on bamboo mat.

Lay a bed of rice, and put a strip of cucumber on.

Start rolling! Press inwards with strong(er) hands…

This is how it should look. Time to pose!

Making another one, tamago this time. Yeah!

I’ll pack this for lunch. Anyday. 

For the sushi rice, and many other japanese recipes, justonecookbook is a good go-to site.  See

For tamagoyaki, watch this delightful video by Taro:


Homemade Japanese curry from scratch


2 large onions, sliced thinly
1/2  tsp sugar
1/2 tsp sea salt
Half a head of garlic
1 knob of ginger
2 carrots
2 potatoes
4 chicken drumstick+thighs
3 tsp of garam masala
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 cup mirin
2 tbs tomato paste mixed with 2 cups of water
Dash of dark soy sauce

In a medium pot, on low heat, caramelised the onions with some oil, sugar and salt. Stir occasionally.

While caramelizing the onions, prepare the rest of the ingredients. Mince the garlic. Chop carrots and potatoes into bite size chunks. Remove bone from drumsticks and thighs, set aside. Slice boneless chicken into bite size pieces and season with salt and pepper.

When the onions are almost caramelised, add chicken bones, carrots, potatoes, garlic and ginger. Add more oil to move things around if necessary. Turn heat/fire to medium high.

Add spices and chicken meat. Brown the chicken briefly. Add mirin to deglaze.

Add tomato paste and water, and soy sauce.

Bring to simmer and let it cook in low heat for 30 minutes. Taste. Add salt, pepper, water, chilli if necessary. If you like a thicker and more starchy curry, mix a heaped teaspoon of cornstarch into a small bowl of water, then add the starchy water slowly into the curry until the desired consistency is reached.

Remove the chicken bones. Serve with steaming white rice.

Pork loin braised in milk



750 g pork loin

4 cloves of garlic

A few sprigs of rosemary

A stalk of lemongrass, bruised with a pestle

Half a medium onion

Assorted veggies such as carrots, potatoes and cherry tomatoes 

White wine/mirin/vermouth 

Milk,  abt 1 cup

Season pork with salt and pepper.

Heat up a Dutch oven. Add oil, garli, lemongrass and rosemary.  Add pork and sear on all sides. If garlic and rosemary starts to get dark, remove them and set aside. If not just leave them in. Once pork is seared on all sides, remove and set aside. 

Add all veggies, salt and sauté until soft. Add more oil if necessary to keep things moving. 

Add a splash of alcohol and let it bubble. 

Push the veggies to the side and put the pork back in. Add milk.

Let everything come to a low simmer, cover and keep it that way for about an hour. Add more milk if necessary. 

Turn off the flame and leave it to stand  for 15mins. Take the pork out and let it rest for another 15 mins. 

Slice the pork and serve with the pan juices and veggies. 

Mushroom risotto


Zzz seldom makes some kinds of food. Like fried stuff (simply because I will not allow ANY frying in the kitchen) or bread because we can get pretty good quality ones reasonably priced, or risotto, because risotto rice like arborio is hard to get and expensive and of cos making good risotto is a pretty laborious job, having to stir and watch over it.

I must say the replacement to calrose rice was a good option. The risotto came out so nicely I never would have guessed.

Recipe (for 4)

Stock ingredients
1 small carrot
1 postcard size kombu
1/3 leek (greener portion)
6 dried shiitake mushrooms, soaked till soft

Put all ingredients into a medium pot. Add 1.5 L water and bring to boil. Reduce to a simmer and let it brew for 30-45 min.

Sautéed Mushroom
1/3 leek, finely chopped
2 cloves garlic, finely chopped
500 g assorted fresh mushrooms (I used portobello, white and brown buttons, oyster and chanterelle)

While the stock is brewing, slice/tear the mushrooms into larger bite size pieces (account for the fact that the mushrooms will shrink to half upon cooking).
In a hot pan, add olive oil and leeks. After 1 min, add garlic. Add mushrooms in batches. Take care not to let too much water accumulate in the pan. Sautéed the mushrooms till almost dry. Remove into a plate and set aside.
No need to wash the pan:)

2 knobs of butter
1/3 leek, finely diced
1/3 cup wine (I used mirin)
1 and 1/3 cups of rice (I used calrose)
About 1L mushroom stock from above
Sautéed mushrooms from above

When the mushroom and stock are ready, add a knob of butter and olive oil into the pan. Add leeks and sautéed for 2 min. Add rice and mix to have each grain glistening. Add wine and allow to evaporate. Add a ladle of hot stock, stir into the rice. When the rice is almost dry, add another ladle of stock and stir into the rice. Keep doing this for about 20 min, or until the rice is almost al dente. If not enough stock, use hot water.

If diners are not ready to eat, remove risotto onto a tray and set aside. 10 minute before serving, heat the pan. Add rice, mushrooms and half a cup if hot water into the pan. Mix to let the water be absorbed into the rice one last time and for the mushrooms to mingle with the rice. If desired, add truffle oil and/or grated Parmesan. Turn off the heat, add a knob if butter and a final stir to combine.

Serve and eat immediately.