What's Cooking in Viz's Kitchen?

Braised chicken glizzard

my first attempt on braising.. and simply love it.. got a sense of satisfaction when ros and i tasted. heh. i always thought that it is difficult.. but in the end.. just with some simple ingredients the taste is simply amazing. the best part is that you can always reuse the stew by adding other meat.

Sichuan soup

first attempt too.. on a budget so no meat just bones to brew the soup. and since ros is here over this weekend.. everything is without pork.. and it tasted great as well.

What's Cooking in Viz's Kitchen?

Mixed cabbage rice

really do not know the name for this, but recipe is again from my mum. heh. first time doing it, and it is a disaster! too watery! couldn't get the amount of water right, though the taste is not affected too badly. edible!

a little trouble doing this dish because you have to cook the ingredients first, then add in the washed rice, stir-fry and transfer again to rice cooker. that is where i screwed up.

Ingredients are pork (can be replace with other meat), mushrooms (those dry types, more 'fragrant'), some carrots and lots of cabbage (because that is the main taste), some garlic and onions. Seasonings i've used are, soya sauce, dark sauce, and salt.

i believe (not tested) that the amount of water should be just covering the top of the rice stack. will have to try again.

What's Cooking in Viz's Kitchen?

Carrot soup with cuttle fish

A recipe i 'stole' from mum during my previous trip back home. Dried cuttle-fish with pork bones, radish and carrots. very simple and the only seasoning you need is salt. and oh, i add the red dates for colour. heh. taste pretty good..

What's Cooking in Viz's Kitchen?

Stir-fry Cabbage

Just in case you guys thought that i'm a carnivore, every meal is not complete without vegetables. A very simple dish. But just be careful on the chopping up of cabbage as the 'thicker' parts need to be chopped finer than the more 'leafy' parts to ensure they can be equally cooked when you cook stir-fry them together.

Alternatively is to of course add them at different intervals with the thicker ones going in first. The carrots are also suppose to be cut into similar 'pattern' to ensure the food is not 'disturbing' to the tongue when put inside the mouth. Added mushrooms for the chewiness.

the only taste mix i used are garlic and oyster sauce.. very simple but taste great. In fact, everyone like this more than the ribs.. not sure if i'm entirely glad with that.

What's Cooking in Viz's Kitchen?

Bai-Ku soup.

The closest imitation to my mum's cooking (i actually called and blackmailed her to steal the receipe.. hehe. no lar. she was more than willing to pass on to me). All the bones used for the soup are throughly washed to get rid of the blood which will otherwise "stain" the supposedly clear soup.

Big bones and sweet corn are boiled for about 30 mins before the rest like carrots and ribs are added, which then continue to boil for like 1-2hrs and before serving, add in the fish balls if you want. I also added some chicken bones for a sharper taste. I think mum will be proud of this imitation product. haha.

What's Cooking in Viz's Kitchen?

Spare-ribs bitter gourd soup

You gonna love this, pork big bones boil for hours with, spare-ribs, carrots and chicken bones and skin (the favour is simply fantastic, but a bit oily though). Only place in the bitter gourd just before your about to serve. Oh, the fish balls are optional.