Kao Kha Moo (Thai Stewed Pork Leg Rice) has been a traditional local Thai street food delicacy for decades. When I was in Thailand, one can see pork legs stewing in open pots and/or displayed on trays in almost every corners. So when Ba Jie (八戒) Kao Kha Mo opened a stall in a food court near my place I just got to try it. Ordered the Pork Leg Rice Set (S$6.50) which is served with boneless braised pork leg, a braised egg, side of pickled vegetables and white rice drizzled with the gravy. Just by looking at it, you know that it will be very tender. Doesn’t have that strong five-spice we are more accustomed in local braised pork but it is still flavourful in its own right.
Mum said she wasn’t hungry so she got the Pulut Hitam (黑糯米) or Black Glutinous Rice dessert instead. This Indonesian sweet dessert is made from black glutinous rice porridge, palm or cane sugar and drizzled with coconut milk.
Topmost image courtesy of Ba Jie (八戒) Kao Kha Mo.
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红烧肉 Braised pork in brown sauce. It just melt in my mouth!
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Braised Pork by An Yu ⭐️⭐️⭐️⭐️
“Why did people ask each other how they were? Jia Jia wondered. How are you was a question that most of the time resulted in an untruthful response. She could not tell Leo that she was not well, not really. It was a dreadfully lonely experience to be asked, as if she were being given a small rock to step on to cross a deep, rough river.”
Genre: Fiction, Literary
Country: China
Review:
I started reading this book because it was recommended by other Murakami fans. While it didn’t feel as Murakami-esque as I thought it would be, I quite enjoyed it. It had a nice pace to it and I felt like there was a lot of character development. It wasn’t as detailed as what I usually read, but it gave me a satisfying amount of information. Just enough to understand and not so much that I was overwhelmed. I didn’t dislike any of the characters and I felt that all the interactions were meaningful.
The ending left me feeling very content and at peace. It wrapped the story up nicely. Overall, this was a pleasant and quick read. I would recommend.
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Braised pork and apple with scotch bonnet
Recipe:https://www.deliciousmagazine.co.uk/recipes/braised-pork-apple-scotch-bonnet/
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30 November 2023
Wtf was this also Sunday? What? Why only one meal?
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Braised pork with yam(taro)
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Let’s start off with the Scallop Omelette filled with diced up Hokkaido scallops. This is followed by Broccoli Stir-Fry in oyster sauce and a host of other ingredients like canned abalones, succulent prawns, boneless chicken chunks and tomato wedges for added acidity. Finally, there are also some leftover Braised Pork from yesterday to complete tonight’s dinner.
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Chao Shan Te Kar Peng @ Ang Mo Kio
Chao Shan Te Kar Peng by Face Ban Mian serves up authentic Teochew-style braised pig trotter and pork belly rice. The braising sauce is robust-tasting and not too salty. And their vinegary chilli sauce is just so piquant -really makes the whole thing even better! :) Must try!
The last time we ate Buk Chang Dong Soon Tofu at a coffee shop at Blk 721 Ang Mo Kio Ave 8, we spotted other ‘new’ stalls which we said we would come back to try. Funny thing is, whenever we wanted to eat something specific in AMK, it would end up to be something else that was totally different, lol. Since we moved out of AMK a year ago, it seemed like the town centre had gone through a…
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鹅肉怎么做才好吃?教你秘制卤鹅做法,酱香味浓郁,入味又好吃Secret Braised Goose
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Katsu Curry & Red Braised Pork Belly
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Hong Shao Rou - Chinese Red Braised Pork
In China, a dish called Hong Shao Rou, also known as red braised pork or red cooked pork, is highly well-known. Everyone is familiar with it, and there are numerous variations and new twists on the original. The dish's melt-in-your-mouth quality is the consequence of a protracted braising procedure in which the liquid is reduced and thickened. The sauce is typically sticky, sweet, and thick. Steamed rice and veggies are typically served with it. A favorite over the holidays.
“I am not a glutton—I am an explorer of food.” – Erma Bombeck
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