Cookbookmaniac
  • Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop
    Asian Recipes
    Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop
    Hello Everyone. I've been missing-in-action for a couple of months now. Those that follow me on twitter will know that Pizzaboy and I have finally bought a home. It was the right size, in the right suburb, in the right location and at the right price. This is the first time both of us have moved away from home and so far it's been fun. We are both so happy and we can't help but be playful whilst unpacking. I am also delighted that the kitchen is flooded with sunlight from dawn to dusk. This will make photography and blogging so much more easier and pleasant. I've been stocking my pantry full of all the things that I love and marking recipes in cookbooks that I want to try. One of these recipes is Chairman Mao's Red Braised Pork Belly. I doubled the recipe because Pizzaboy and I are greedy foxes that either eat more than we should or appreciate leftovers the next day. Chairman Mao's Red Braised Pork Belly Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop 500g pork belly 2 tablespoons peanut oil 2 tablespoons white sugar 1 tablespoon shaoxing wine 20g fresh ginger, skin on and sliced 1 star anise 2 dried red chillies a small piece of cassia bark or a cinnamon stick 5 black peppercorns 1 tablespoon light soy sauce 1 teaspoon salt 1 teaspoon white sugar spring onions 1/ Place the pork belly into boiling water for 4-5 minutes. The pork belly should…
  • Homemade Udon Noodles by Harumi Kurihara
    Asian Recipes
    Homemade Udon Noodles by Harumi Kurihara
    Regret. There is a popular saying that goes, "Live your life with no regrets." This saying does not ring true to me. I am not a perfect person. I have made mistakes that I wish I could undo. For example: * I started to learn how to drive in high school over 10 years ago, but I never went for my P's. I am now a sardine in the can that we call Cityrail. I went to get my L's again a year ago but I still have not had one driving lesson since. * My ability to save money did not start until a few years ago. I wish I had started earlier, my bounty would have been a lot more voluptuous today. However, that Alannah Hill dress that I bought many years ago and still have not worn was worth every cent. * I wasted many years pining after an ex-boyfriend who suddenly dumped me by disappearing, after many months of dating. I regret not contacting him and telling him "You are spineless" or "You have no balls" (Perhaps it is better that I didn't). I also regret not getting over him sooner than I did. * I regret telling people that I am engaged. My tolerance is at its lowest point when it comes to answering questions such as, "When are you getting married?" "Why get engaged if your not getting married soon?" "How hard is it to organise a wedding?" I secretly imagine poking a stick…
  • Cheap Eats Recipes
    Mushroom Risotto from Valvona & Crolla by Mary Contini
    Cutting corners. If you have read my previous post about patience you'll know that I have very little of it... except when it comes to cooking. I will not tolerate waiting in line for a sandwich but I can stand over a pot and stir a risotto for ages. There is something about the stirring that brings me joy and comfort. However, time is not the kind of corner that I am writing about. It's the expense of ingredients. I try my best to stay faithful to a recipe when I am cooking. However, I am not opposed to substituting, adding or eliminating ingredients if I find them unnecessary, difficult to find, or ridiculously expensive. My jaw nearly hit the floor when I approached the cheese counter at the local delicatessen only to find that the fontina cheese that this recipe called for was $65.99 per kilogram. Good golly! Although the recipe only asks for 100g making the purchase $6.59, I could not bring my self to spend so much when this was merely for a weekday dinner. I had a block of parmesan cheese in the fridge at home and decided to stick with that. The recipe also called for 3 tablespoons of parsley. I do not have the luck of having a pot of parsley growing on my window sill... maybe one day I will. The parsley was $2.98 a bunch at the local greengrocer and I consider it wasteful to purchase a large bunch only to use…