August 17, 2014 In All recipes, Meat, updated recipe

CANTONESE-STYLE ROAST PORK BELLY

[ezcol_1third] On the 20th of May 2013, I made a recipe that up to this day, more than a year later, still haunts me. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. There was nothing fundamentally wrong with it. The belly went through long hours of brining process before taking a hot-fat-tub bath that was equally as elaborate, then it went on to sit through an overnight pressing procedure

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March 2, 2014 In All recipes, Bakery/Pastry, Sweets

THE PINEAPPLE BUNS/PO LO BAO

"THEY HAUNTED ME LIKE THE SWEETEST NIGHTMARE" I want to begin today by saying, "I'm sorry, Kelly.  I sidetracked." A few weeks ago, a reader sent me an earnest suggestion saying that ever since she lost contact with one of her beloved things to eat, the curry beef buns from Chinese bakeries, that she has missed it dearly, and that it may fit eloquently into this humble blog of mine because from what it seems (and she's right), that I'd love me some curry, too.  Oh yes, Kelly.  Oh you have no idea, curry and me are like this.  We tight.  However

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August 2, 2012 In All recipes, Meat, Noodle/Pasta/Rice

“Rice Pie” It Is

(简体)（繁體） And I really don't have any other better ideas so "rice pie" it is. I'm sure we've all suffered from this.  From Cantonese clay-pot rice, to Korean bibimbap, to Spanish paellas.  All are different cuisines of rice plus whatnot, cooked in a sizzling vessel that forms a "burnt crust" of rice on the sides and bottom, which many would argue is the essence of such dishes.  OK, now here's the "suffering" part.  What's the point

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