Un Pastiche

Archive for the ‘Meat’ Category

Nasi Hujan Panas (Hot Rain Rice) with Beef Rendang

My mom has been on this craze recently. Being the old woman that she is – actually she is not that old because I like to think that I’m still pretty young – but she tends to exhibit all these old women characteristics like forgetfulness, an aversion to trying new things, risk aversion, etc. I guess with age catching up on her, my mom gets more and more fearful of

Beef Ragù…and a Competition Update!

Remember two posts ago, when I posted about my virgin entry into a baking competition? Well, I’m really pleased to announce that I got into the finals! There are 6 of us in the finals, which will be held on the last day of the Savour festival, 14 April. I definitely am facing some stiff competition for my trip to Paris, judging from the flyer below! Truth to be told,

Malaysian Monday #7: Non-baked Chinese BBQ Pork, or Char Siew (蜜汁叉烧)

The irony of this dish is that char siew literally means ‘fork roast’ in chinese, which is an allusion to how it was traditionally made – long strips of pork skewered on long pronged forks and then roasted over a charcoal fire; for this rendition of char siew however, I have opted to go with a non-bake method, which is essentially cooking it down on a stovetop, in a normal

Malaysian Monday #6: Chinese BBQ Pork, or Char Siew (蜜汁叉烧)

If I had to choose a meat that I had to live with for the rest of my life, it will be pork. And maybe perhaps chicken being a very close second. I love pork, in all its variations, and one of my favorite ways of preparing pork is marinating it in a BBQ-ish sauce, to give me char siew. Living in Singapore (and Malaysia), I never had to make