Tag Archives: Chinese Cooking

Philips Pressure Cooker Winter Melon Soup

Philips Pressure Cooker Winter Melon Soup 1
Pressure Cooked Winter Melon Soup

I have been addicted in making soup on my Philips pressure cooker and it is hard to resist. You will be surprise that you will be planning the next soup because people like me got addicted. This time I pressure cooked winter melon soup with add on sweetcorn to give it a sweet taste while dry oysters to give it some richness. This round I used some pork ribs to enhance the soup.

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Braised Whole Pork Knuckle with Philips Pressure Cooker

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Braised Whole Boneless Pork Knuckle

Over the weeks I had been wanting to cook a whole pork knuckle and I at recent I managed to have it prepared with my Philips pressure cooker. I came to know this whole pork knuckle dish gained some interest with foodies in Taiwan when many knuckles are prepped per evening for some restaurant and some were sold out most night. It takes hours to prepared over the gas stop but pressure cooker had shorten the time.

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Restaurant Teo Chiew Ipoh

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Restaurant Teo Chiew Ipoh

A drive from Kuala Lumpur to Ipoh is not a difficult task, head to the North South highway and within 2.5hours you will land yourself in Ipoh. I did this yesterday and head right away to this place called Restaurant Teo Chiew at Maxwell Road not far away from Kuala Kangsar Road and meet up with Mr Lim the owner himself. I was so lucky. Great innovative man himself, carrying an abundance of food experience while his wife heads the kitchen over nearly 20years. The two is definitely the Bonnie and Clyde of the food. Having to hear of his eating around story I was amazed. I am definitely his new crusader!
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Gu Xuan Ju Restaurant Puchong Jaya

Gu Xuan Ju Restaurant

Gu Xuan Ju is a newly opened Chinese restaurant located at the heart of Puchong Jaya with so much to offer ranging form rice & noodle dishes right up to creative chinese cooking. Indulging into such a feast can be a piece of luxury in life for myself as I don’t need to sweat myself out in my own kitchen in preparing such a spread of gourmet, This I got to thank Master Wingz for the invitation, even though that night it was pouring rain, it did not stop me from attending, worth every single minute of it.

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Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

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