Fresh live White Angel Venus Clams. A light flavourful soup and easy to prepare. To remove dirt and sand from the clams, add flour into a basin of water and leave it to soak for 20 mins. Drain and set aside. In a pot add some cooking oil and minced garlic and julienned ginger and … Continue reading Clear Clam Soup
Waterchestnut Cake
Check out this link on how to prepare dessertilicious Waterchesnut Cake. https://flofoodventure.wordpress.com/2015/04/04/dimsumlicious-water-chestnut-cake/ Achieving the right texture is not easy but through trials and errors and determination "Nothing is Impossible".
Pig’s Large Intestine Stuffed with Glutinous Rice
Had a sudden craving for Glutinous Rice with stuffed chestnut wrapped in Pig Large Intestine. The glutinous rice soaked with savoury flavours of the chestnuts and dried shrimps. Most importantly is washing the pig large intestines thoroughly inside and out. Check this link on how to the pig large intestines https://flofoodventure.wordpress.com/2015/12/20/chitterlings-craving/ Soak the glutinous rice … Continue reading Pig’s Large Intestine Stuffed with Glutinous Rice
Kway Chap
Local Savoury - Kway Chap What are some of the popular ingredients to go along with this bowl of Kway Chap. The three ingredients from left to right. 1. Braised large pig intestines. Check this link on how to clean these large pig intestines. https://flofoodventure.wordpress.com/2015/12/20/chitterlings-craving/ Though tedious but the end result is definitely worth the … Continue reading Kway Chap
Coconut Jelly
How about fresh coconut jelly without any preservative? Firstly break the coconut shell with a heavy duty cleaver. Collect the fresh coconut juice into a saucepan. Pry coconut flesh from the shell with a strong sharp knife. Add sugar and knotted pandan into the same saucepan with the fresh coconut water. Heat over medium low … Continue reading Coconut Jelly
Lobster Porridge
What shall I cook with these fresh baby lobsters? Luckily my friend suggested how about Lobster Porridge. What a good idea. Maybe I should give a savoury flavour and a distinct sharp taste to enhance the sweetness of these fresh lobsters. How to cut lobsters? Check this link for instructions. https://flofoodventure.wordpress.com/2014/09/13/how-to-butterfly-lobster-tails/ Poach the lobster claws … Continue reading Lobster Porridge
Braised Duck Porridge
What I normally do with the balance of the Braised Duck is to cook a bowl of comforting porridge. Braised Duck Porridge is yummy! 😋 There are so many variations of preparation. This recipe using home prepare chicken stock. Wash rice grain. In a pot add rice and chicken stock bring to a simmer. Stirring … Continue reading Braised Duck Porridge
Pickled Mustard Green
How about preserved mustard leaves? Simple to prepare Appetizer sourish yet a little sweet and still crunchy. Easiest to prepare. Ingredient: Mustard Green 2 tbsp Apple Vinegar 2 tsp sea salt 1 cup pre-boiled water 2 tsp rock sugar Method: Soak the mustard green leaves in a basin of water and cut the leaves to … Continue reading Pickled Mustard Green
Orange Cuttlefish
Being one of the most expensive dish purchased from any Wu Xiang food stall. This is my family "must order" list before I discover the technic of preparing the dish myself. So economical to cook. The raw cuttlefish cost $10 and if I chose to buy from the stall its about $3 to $4 for … Continue reading Orange Cuttlefish
Lemongrass Jelly
Ingredients: 4 stalk Lemongrass (smashed and cut into slices) 1 piece sugarcane sugar Knotted Pandan leaves (4 - 5 pieces) Half pot water Method: In a sauce pot, add the water sliced lemongrass, sugar and pandan leaves and bring to a boil. Reduce the heat and leave it to simmer for another ten minutes. Sieve … Continue reading Lemongrass Jelly
Flo's Passion For Cooking 