Tonkatsu( Crispy Breaded pork Cutlet)

In Japan there’s a superstition about this dish (TON) means pork and (Katsu) means fry. But (Katsu) also means to “to win” so if someone has an important exam or interview, they might have Ton katsu for dinner the evening before, to improve their chances. More importantly, with its golden crumb, this pork is wonderfully

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Twice Cooked Pork( twice-cooked-pork-belly)

Here we use a simple technique to improve the texture and flavor of pork simmering it in hot water before finishing it in a wok. Similarly, cooking the cabbage and peppers briefly in hot water before frying helps keep their colours nice and bright, and their texture firm . The end result is a sizzling

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Creamed Cabbage

This is very simple delicious recipe and easy soft goes everything this smooth creamy low crab side dish is so adaptable …this one is just as good when you made it at home you can serve with fish or salmon…..

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CHICKEN CURRY KOTTU ROTI

Kottu roti (literally ‘chopped roti’) is perhaps the defining street food of Sri Lanka, their equivalent of a burger in terms of sheer popularity. The curry recipe calls for a lot of ingredients and preparation, so I’ve made double the quantity you need, so you can freeze a batch for next time. You could also

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STEAMED JIAOZI STUFFED WITH PORK AND CABBAGE

Jiaozi are gorgeous little stuffed dumplings that are either steamed, as in this recipe, or fried until crisp. They are a traditional part of a Chinese New Year feast, but so popular that they are also heartily consumed all year round, be it for breakfast, lunch, dinner or just general snacking. Jiaozi freeze really well

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