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Mui Choy Kau Yoke- 梅菜扣肉

A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.

The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.

How To

EP005 How to series - clean squids.thumb_large

How to clean squids

When you’re buying squids or any seafood look for those that has clear eyes, a shine on their exterior and they should smell fresh.

EP003 How to series - preparing lemongrass_thumb

How to prepare lemongrass

Lemongrass has various uses from culinary to medicinal. Most of the time we only use the white portion near the roots.