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http://www.pigpigscorner.com/
A blog with all my home-cooking recipes, dining experiences and all about food!
I'm Malaysian but if you've been following my blog, you'd noticed that I rarely cook Malay, Indian, Nyonya food...well food that involves a long list of herbs and spices. I love spicy Malaysian food but Malaysian cooking is tedious. In Malaysia, we t (read full article)
It is summer but our oven has been working more than it should be. And in fact, more than the winter months. I'm not a huge fan of salads or cold noodles, I prefer my meals hot - stews and braises..YUM. Standing over the stove cooking in the kitchen (read full article)
Reviewed by The Wild Boar Bookmarked their website every since I saw Helen’s review on their bobcat burger but it took us nearly a year to finally go over to try, partly because of The Meatwagon’s erratic schedule (mostly weekdays it feels like) (read full article)
My grandmother used to cook this a lot which kind of explains why I was once a 65 kg KID! Bear in mind that I'm currently only 158 cm...so...Anyway, this dish involves deep frying pork belly and then braising the fried meat with black fungus. My gran (read full article)
Wonder what I did with the rest of that amazing bacon broth? I made more Momofuku style udon and the rest went into this! Ingredients: serves 2 Olive oil1/2 tbs butter3 slices bacon - cut into small pieces6 shallots - diced3 cloves garlic - pressed (read full article)
I'm a lazy-ass cook. Just the thought of making stock from scratch daunts me. The only stock I've made so far was this awesome vegetable stock with roasted vegetable and that's because I had to as it's for the Daring Cooks challenge. Finally brought (read full article)
Sad to say that I've used my my last batch of homemade gnocchi. I actually planned to serve this with a tomato-based meat sauce but since asparagus is in abundance now and it's Summer, I decided to make some light and more refreshing. Ingredients: (read full article)
I've finally set up a Facebook Page for my blog! If you want to receive regular updates about my blog, feel free to go and Like me =) You will also find "sneak preview" pictures of recipes that will appear on my blog eventually soon and also some beh (read full article)
More on pork belly! This post is about where to get the best siew yoke (BBQ pork with crackling) and char siew (caramelised BBQ pork) in Kuala Lumpur, Malaysia. The good char siew back in KL are really something else compared to the stuff we usually (read full article)
I love pairing daikon and meat in braised dishes. Daikon adds such a nice distinct flavour which complements the meat really well. It also acts like a sponge which soaks up all the delicious sauce. So, to carry on the Japanese food craze here, I've m (read full article)
This has been on my to-cook list for years! Firstly, the original recipe calls for brined ham hock end, which I've never seen before at my local grocer. Then it requires 2 cups of brown sugar for the crust. 2 cups??!! But the idea of a huge chunk of (read full article)
I was introduced to Chinese olive vegetable 橄榄菜 in my recent trip to Hong Kong. They served it as a porridge accompaniment and was also used in a French bean and minced pork stir-fry dish. It is extremely tasty and has very strong taste and aro (read full article)
Chinese believe that our body reacts differently to different kinds of food which affect our state of health. I believe you heard yin and yang? Which often relates to female and male, cold and hot? Yin foods are cooling and calming while yang foods h (read full article)
Here's yet another Shacha sauce recipe. I know...not another one, but it's just too yummy to resist. Besides using it as a dip for hotpot, this is another very popular use of shacha sauce - pairing it with beef. Shacha beef was how I first hear about (read full article)
I'm recently addicted to Shacha sauce 沙茶酱, also known as Taiwanese barbeque sauce. I think part of me still misses Taiwan! It is savoury and has a seafoody, nutty and spicy flavour, which reminds me of XO sauce. Widely used in Taiwanese cuisine (read full article)
Remember the beef wellington I made? The parcel of beef smeared with pâté and stir-fried wild mushrooms, wrapped in puff pastry and baked? Sounds good heh? It was, except for the meat! It was bad. I learnt my lesson and so this time with pork, I us (read full article)
I used the remaining home-made vegetable stock for another pasta dish. I made this just before I left for my long vacation as I wanted to get rid of whatever I have in my fridge and freezer. I used frozen Asian fish cakes and meat balls, which you ca (read full article)
Another way to use up some of that delicious home-made vegetable stock. Adobo is apparently Philippines' national dish. It is made up of soy sauce, vinegar, garlic, bay leaves and black peppercorn, stewed to create a characteristic salty and tangy fl (read full article)
My first batch of home-made stock was a success! I don't think I can go back to store-bought ones anymore...sigh...I'm glad I tried out the vegetable stock recipe as it was really good, so flavourful. I was so tempted to season it with a bit of salt (read full article)
Reviewed by The Wild BoarI love eating steak yet for some reason or other Hawksmoor has been on my to-eat list rather than my had-eaten list for many moons. Suffice to say, this is a steak restaurant that is highly rated by both critics and bloggers (read full article)
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