Moo, oink, baa, cluck, quack
July 8, 2010
This can be passed as a one pot dish and not only does it taste great, it's high on collagen too. Great and fuss free way to braise a pig trotter.
January 27, 2011
Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days. Anything fermented may sound yukky to some, but realistically it's all the same ... cheese, wine, belacan, tempoyak, nam yue, fu yue, tofu etc..... It's all about acquired taste. Always make sure the Cincaluk looks pinkish, that's when it's fresh before you purchase a bottle.
February 26, 2011
I do not eat sharkfins, neither do I use real sharksfins in any of my daily or festive cooking. Nowadays, we can purchase some gelatinous sharksfins from the supermarket frozen food department and whip up a tasty stir-fry for lunch or dinner. I love this dish cos it is simple to prepare and lovely to eat with all the different textures and flavours.