|
http://www.pigpigscorner.com/
A blog with all my home-cooking recipes, dining experiences and all about food!
Reviewed by The Wild Boar Another restaurant blogged to death, so we’ll keep this short. Chilli Cool served Sichuan food in a rather nice airy greenhouse like building near UCL territory in Russell Square. Sliced beef Sichuan style lavishly top (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)
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)
Reviewed by The Wild Boar Warning: we were invited to review this restaurant and the entire meal was paid for by the house. The following below is our independent view, but you have been warned. Our first meal of the year was at Leong’s Legend in (read full article)
Reviewed by The Wild BoarWhen my friend suggested eating Sichuan after watching Iron Man 2 (yeah I know, this is how long this has been sitting on my hard drive instead of being posted, pretty good movie though), a little flicker of memory made me ta (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)
Day 1Depart: Wed, 31 Mar, 09:50Arrive: Wed, 31 Mar, 14:50 (we arrived at 14:10, earlier than expected)Kuala Lumpur LCCT - Taiwan Taoyuan International Airport - Apply youth travel card 青年旅遊卡 - Free Go bus to Neijiang hotel 內江商旅 - Te (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)
Din Tai FungXiao long bau (steamed Shanghainese dumplings) – some people say DTF in Taipei (and this is the original branch) makes the best xiao long bau in the world, so naturally we had to try it… the skin was very thin but seemed virtually unb (read full article)
Ay-Chung Flour-Rice NoodleThe soup base here is really one of a kind, an incredibly rich base with bonito flakes as the predominant flavour. Adding in some fresh coriander as well as garlic and chilli sauce makes for an even bigger taste explosion. T (read full article)
Wulai 烏來Wulai is a mountain village in southern Taipei County, famous for its hot springs, waterfall and aboriginal culture.The Nanshi creek 南勢溪Steaming hot spring water at the public soaking ponds.We took the Log Cart 乌来台车 uphill (read full article)
We hired a private cab for a Taipei county day tour. Our original plan was to cover Yeliu Geopark 野柳地质公园 - ShiFen 十分 - Jiufen 九份 - Golden Waterfalls 黃金瀑布 - Jinguashi Gold Ecological Park 金瓜石 - Yin Yang Hai 陰陽海 (read full article)
We took a day trip to Yangmingshan National Park 陽明山國家公園, Beitou 北投 and Danshui 淡水 on our second day, all located in the northern part of the Danshui MRT line.Yangmingshan 陽明山One of the eight national parks in Taiwan, famo (read full article)
We are finally back in the UK after a suuuuuuuuuuper long break thanks to the Icelandic volcano! We had way too much fun and food our waistlines are complaining..umm..maybe only the wild boar's. His pants size went from 34 to 38! I was in shocked whe (read full article)
澳門 MacauMacau was a Portuguese colony and in 1999, it became one of the two special administrative regions of the People's Republic of China, the other being Hong Kong. It is the world's most densely populated place to live in and is well known a (read full article)
I can easily imagine this post to be the most popular one… we certainly managed to squeeze in a lot of snacks and after-dinner-sweets in our trip. We were really struck with how soft the buns here were (I’m referring to the bread buns of course (read full article)
Under Bridge Spicy Crab避風塘炒辣蟹 Typhoon shelter style spicy crab – One of the many famous dishes in Hong Kong. This dish is believed to be originated from typhoon shelters which are shelters fishing boats during typhoons and Causeway Bay (read full article)
Mak's NoodleSuper famous store.蝦子撈麵 Prawn roe and a blend of seasonings sprinkled on top of dry noodles – very tasty on its own, has the distinct wonton noodles taste but this version is made using duck not chicken eggs. Texture is very spr (read full article)
Tim Ho Wan* Tim Ho Wan has become the world's cheapest Michelin-starred restaurant and the man behind this is Mak Pui Gor, the Four Seasons Hotel's Michelin-starred restaurant Lung King Heen. He decided to branch out on his own and offer his dishes a (read full article)
Hi again, this is our first proper post (not from our storage of backlogs) since starting our holiday. We just came back from a week’s trip in Hong Kong and another week in Taiwan so you’ll have to forgive us if the food reviews are very short as (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
