Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
Making Chinese Pickled Pig’s Feet
Moqua with bean thread vermicelli
Moqua (also known as Fuzzy Melon, Benincasa hispida var. chiehgua) peeled and sliced then stir-fried with minced garlic, bean thread vermicelli, shrimp, and homemade charsiu from my smoker. The smokiness from the charsiu really permeated the dish.
Aloha, Nate
Teochew Porridge
Annie made this Teochew Porridge, perfect for a cold, rainy day.
Plain rice porridge, but the side dishes are stir-fried cabbage, fried pomfret in brown sauce, and omelette with shallots. The item in the spoon at the top of the pic is fermented tofu in chili oil. Mix it all in and it gives a tangy, spicy flavor to the dish.
Aloha, Nate
Savory Baked Tofu Stirfry
Our friend Bea introduced us to this savory baked tofu, which is a very firm tofu that is flavored with soy and star anise. It smells kind of like tea eggs. The texture is similar to portabella mushrooms. We sliced it up and stir fried it with onions, chicken, and julienned carrots. Flavored with oyster sauce, soy sauce, sugar, salt and pepper. Very easy to make, and very tasty as well!
Aloha, Nate
