|
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)
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)
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)
I love my iphone! There's just so much you can do with it and there's always something new. I recently found out that you can actually order food with your iphone! Wagamama sent me a press release regarding their recent launch of UK's first food-ord (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)
I'm not a huge fan of tofu. The only tofu I enjoy eating is Japanese egg tofu 玉子豆腐. It is smooth, creamy and eggy, a bit like undersalted chawan mushi. Other tofu like Silken tofu, however, has a really weird aftertaste and so I often cover t (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've finally finished my Shacha sauce! I'm marinating some beef for a stir-fry tonight. Glad in a way, as I normally have many opened bottles of sauces used only a few tablespoons. If I were to go through my pantry and fridge now, I'd find a few expi (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)
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on w (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)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
