Pork floss (bak huu)

I was speaking to my sis this morning and she mentioned bak huu and I thought it's been a long time since I had any and since I had a pork fillet in the fridge.....why not? I did happen to have a recipe for it, just never tried it so no surfing the net required and it only required 3 ingredients...pork, light soya and rock sugar! So easy, boil everything in the slow cooker till the meat starts to colaspe, shred then fry in the pan till dry. hmmm, need to run to the supermarket to buy bread now as I have nothing to eat it with!

 

Pandan kaya

I made 3 lots of kaya in the last 3 days! The first lot was the normal caramel kaya made the night before a friend's party for pulut tai tai. Since it was made late at night, I think I sort of lost concentration and probably stirred too long as though not burnt the kaya was of a weird texture but still edible. The next day when the pulut tai tai was ready, I had some spare time and so decided to whip up a new batch of kaya for my friend instead of using the one I made previously. This time, I made the pandan version, it turned out much better, in fact I liked it so much that I made more the next day for myself as I was dreaming of kaya toast!

Kaya toast... Best breakfast ever!

 

 

Pickled green chillies

Pickled green chillies are a great accompaniment of most noodle dishes...my favourites to have them with are Char Hor Fun, Hokkien Char and or course Wanton mee. Quick and simple to make, scald, add vinegar, sugar and salt and leave it to do its magic in the fridge overnight...yumm!

Just made

 

After a night in the fridge