mains
Sorry for the lack of posts... Busy? No, I am not. If you didn't know, I have found a job in late June. This was when I kinda stopped posting.
My work is not hard nor busy, but the travelling time to and from work is just killing me. Everyday I go home, I feel exhausted and have no motivation to do anything except sitting on the couch and watching my favourite TV shows. Yes, I am that procrastinating...
I still cook occasionally when I feel like :D Thank God that I have Mr. Pear who loves to cook, otherwise, I could have been as skinny as a stick. Ha! Exaggeratd! Anyway, I am back!
Lianne from Food Made With Love actually encourages me with her "Be Bold" post. It's like a wake up call. If you don't know, I actually started blogging roughly around 1999. I created my own homepage via Geocities (I am very proud of myself, coz I know I can never do it again).
Somehow, I stopped and started again in 2004 with Blogger. Since then on and off for a couple of times and I have started quite a few blogs all these years. I think in life, if you really want to achieve something you should be really consistent and hold on to it.
Giving up half way is now forbidden! haha! Yes, it's time to be tough to myself! I have been too lenient to myself... If I want to do something I like and I enjoy, I should give it 100% and hold nothing back. hehe... sounds so serious!
If you haven't seen me for a while, please drop me a few lines or words to remind me you are still waiting for my posts! :D I will be really encouraged by your kind words.
Ok, back to the post! If you follow my facebook page (if you haven't, I strongly recommend you to like it, as I upload photos quite often on this page, so you won't miss out too much.), you should know I made this char siu some time ago and said I will post the recipe "soon". So here we go! I finally take the time to start writing again and this char siu post is the best to start the journey.
Who doesn't like char siu? To be honest, I haven't heard anyone said he/she doesn't like char siu. Seriously, if you do have a friend doesn't like it, you should make this one for them to try. Sure they will change their mind.
Char siu is one of the most popular dishes in many families in Hong Kong. I remember when I was young, mum always bought char siu when she did not know what to cook for dinner. I like mum to have a lazy night as I love char siu especially the charred one with the crunchy touch and a little bit of fat...ummm... YUM!
We still can buy char siu here in Brisbane, but it's so much different from those in Hong Kong. Plus here, char siu is luxury good = very expensive, thus I seldom buy for dinner even I don't feel like cooking! haha...
The other day when I was waiting for my flight to Sydney, I found this recipe in Feast by chance. That issue also introduced our famous unofficial Chinatown in Sunnybank. Love to see magazine talking about things around me, feel so familiar and close :)
So when I came back from Sydney, I decided to make this one night and Mr. Pear was so impressed and complained I did not make enough! Guest what I did? I gave him the magazine and told him to cook for himself if he wants more.... hehe, I am just me being me :PP
Anyway, you should give it a go, coz it is not hard to make at all! Have fun! :D
{ Recipe } Char Siu Pork Belly (BBQ Pork Belly)
Sorry for the lack of posts... Busy? No, I am not. If you didn't know, I have found a job in late June. This was when I kinda stopped posting.
My work is not hard nor busy, but the travelling time to and from work is just killing me. Everyday I go home, I feel exhausted and have no motivation to do anything except sitting on the couch and watching my favourite TV shows. Yes, I am that procrastinating...
I still cook occasionally when I feel like :D Thank God that I have Mr. Pear who loves to cook, otherwise, I could have been as skinny as a stick. Ha! Exaggeratd! Anyway, I am back!
Lianne from Food Made With Love actually encourages me with her "Be Bold" post. It's like a wake up call. If you don't know, I actually started blogging roughly around 1999. I created my own homepage via Geocities (I am very proud of myself, coz I know I can never do it again).
Somehow, I stopped and started again in 2004 with Blogger. Since then on and off for a couple of times and I have started quite a few blogs all these years. I think in life, if you really want to achieve something you should be really consistent and hold on to it.
Giving up half way is now forbidden! haha! Yes, it's time to be tough to myself! I have been too lenient to myself... If I want to do something I like and I enjoy, I should give it 100% and hold nothing back. hehe... sounds so serious!
If you haven't seen me for a while, please drop me a few lines or words to remind me you are still waiting for my posts! :D I will be really encouraged by your kind words.
Ok, back to the post! If you follow my facebook page (if you haven't, I strongly recommend you to like it, as I upload photos quite often on this page, so you won't miss out too much.), you should know I made this char siu some time ago and said I will post the recipe "soon". So here we go! I finally take the time to start writing again and this char siu post is the best to start the journey.
Who doesn't like char siu? To be honest, I haven't heard anyone said he/she doesn't like char siu. Seriously, if you do have a friend doesn't like it, you should make this one for them to try. Sure they will change their mind.
Char siu is one of the most popular dishes in many families in Hong Kong. I remember when I was young, mum always bought char siu when she did not know what to cook for dinner. I like mum to have a lazy night as I love char siu especially the charred one with the crunchy touch and a little bit of fat...ummm... YUM!
We still can buy char siu here in Brisbane, but it's so much different from those in Hong Kong. Plus here, char siu is luxury good = very expensive, thus I seldom buy for dinner even I don't feel like cooking! haha...
The other day when I was waiting for my flight to Sydney, I found this recipe in Feast by chance. That issue also introduced our famous unofficial Chinatown in Sunnybank. Love to see magazine talking about things around me, feel so familiar and close :)
So when I came back from Sydney, I decided to make this one night and Mr. Pear was so impressed and complained I did not make enough! Guest what I did? I gave him the magazine and told him to cook for himself if he wants more.... hehe, I am just me being me :PP
Anyway, you should give it a go, coz it is not hard to make at all! Have fun! :D
0 comments: