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http://www.pigpigscorner.com/
A blog with all my home-cooking recipes, dining experiences and all about food!
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents (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)
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)
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)
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)
When I first came to the UK, the only food stuff I brought over was a box of instant noodles - Maggi and Indomie mi goreng to be specific - good stuff! After half a year of minty rice and oodles of potatoes at the boarding school, I brought over a ri (read full article)
Momofuku is everywhere on the food blogosphere. It is essentially a group of restaurants based in the East Village of NYC. I personally have to tried at any of the restaurants, but I am dying to. NYC is too far but amazon is just a click away, so I g (read full article)
It's snowing again. I mentioned before Christmas that it was snowing, but the snow melted and everthing was back to "normal" for about a week. But now, the whole of Britain is covered in snow! A rather cool picture taken from BBC news. Frozen Brit (read full article)
A week till Christmas!Snow came early this year and up to 20cm of snow fell last night! Will it be a white Christmas this year? Something I've been hoping for all these years! I hope so. Have you all started planning your Christmas menu? Christmas gi (read full article)
I've always wanted to try cooking mac and cheese or pasta alla carbonara but the wild boar is not a huge fan of creamy, cheesy pasta so no chance of seeing those recipes. This pasta is as creamy and cheesy as it gets. I had a bit of mascarpone cheese (read full article)
A lot of readers asked me what is Chinese sausage and what to do it. I always have a stash of Chinese sausages (臘腸, lap cheong) kept in the pantry, they are very versatile and so very tasty - usually sweetened and very well seasoned. Chinese saus (read full article)
This is another one of those delicious family recipes taught by my aunt. I've had this once at her place and I quickly marked down her recipe as it's so simple yet so tasty and satisfying. I love this with rice, I know that's a lot of carbo with all (read full article)
I cook this dish very often as it's very simple, super tasty and we can eat it for days. The basic ingredients are usually pork, mushrooms, pickled sour mustard, tamarind paste and chili. This is actually a variation of the basic version which I have (read full article)
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