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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)
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)
I came across this "oleh bread" recipe at Sonia's blog. The word "oleh" is her direct translation from its Chinese name "欧蕾". I later found out that "欧蕾" is a direct translation of "au lait" which means "with milk" in French. Anyway, I bookma (read full article)
Here's another simple and delicious recipe made with canned stuff. When I went back to Malaysia in April, I got more canned food from my mum. Luxurious and expensive canned goodies she got during Chinese New Year to be exact. Although my mum has 3 ki (read full article)
I've been eating lots of broad beans recently at restaurants but have never cooked them myself, so I thought I'd give it a go. I decided to toss them with some couscous and serve with the spiced roast lamb I made. The beans reminded me of edamame be (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)
Do you bother cooking for yourself if you are home alone? Because I don't. I usually eat whatever I can find in the kitchen but very often cereal or 3-in-1 Milo. The only thing that I'd cook for myself is oats. Oats with matcha, agave nectar and a t (read full article)
Every now and then, the wild boar works during the night, which means he works 8-8 (pm-am) for a week. He usually arrives home at 9 am after work, and sleeps from about 10 am to 6 pm. I love this night shift system because I get the whole bed to myse (read full article)
It's This month is all about matcha - an event organised by the matcha-obsessed Catty. Do check out all her wonderful matcha recipes, especially her matcha whoopie pies or more like matcha BURGERS! So, do join in the matcha fun and win yourself a t (read full article)
Butterflying or spatchcocking is my current preferred method of preparing a whole chicken for roasting or grilling. It involves removing the backbone and keel bone of the bird then flattening out the bird before cooking. I find that the chicken cooks (read full article)
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their (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)
To be honest, I've never had a pound cake. I only know it's traditionally made with a pound of each of flour, butter, eggs, and sugar. I came across this recipe at Food Gal's and the amazingly moist texture caught my attention. It is made with ricott (read full article)
I bookmarked this recipe straightaway when I saw the picture at Foodess. The pile of gnocchi has nice really nice golden hue to it, how can anyone resist that greasy shine on food?! The sauce is really simple yet full of wonderful flavours. The brown (read full article)
I never knew homemade gnocchi could be this good! When I told the wild boar I was going to make gnocchi, he made this really sour face at me. He's not a huge fan of gnocchi as accoding to him, they are "starchy, stodgy, and heavy". But after eating (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)
The only ayam percik I remember having was from Ayamas, which is a chain selling various poultry products. Although it's been more than 10 years (?) since I last had a percik roaster, I can still remember the taste - it's super juicy and so flavourfu (read full article)
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from an (read full article)
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