Chinese are generally food faddist. Westerners have Michelin  food guides, and the higher stars are merely the longer distance  one need to travel all the way for the cuisine. Most of the fine dine here are rubbish; they are just expensive, snobbish dine, served by non trained people. Chinese do not have such stars; they are just called main provincial cuisine, or regional dishes, as taste vary according to people. Of course, there is always culinary art, plates, utensils, ambience, room décor, services, music, tea or wine matching. A large part of the bill are for non cuisine component.  Home cooking could be humbled, but their gastronomic delight were at par with the best, without the extravagances displayed in restaurants. It’s strange when the young choose their partners, that culinary skill never seem to surface beyond the bed, unless they thought the table for the occasional romances.

I shall call myself a gastronome, not a connoisseur. Some of the Home Cooking are excellent, and unfortunately, the skills would die off, as the young ones were not willing to learn. If you have money, you will find the best food. True, for the expensive, but not quite true for food lovers. Recently, I met Mr.Tiger Wong, who was an ex-hawker selling chicken rice. Mr. Chiam and Mr. Teh, from Point Therapy, boasted his dishes. I made myself and my wife invited for lunch, and to share his recipe and cooking on the spot. I brought along three dark bottles of imported dark beer to match the food.


These two dishes are salted steamed chicken and pork. Select your raw well. Large village chicken or pork from the axillary cut (brisket?, Chinese called the cut: non exposure to the sky). Salted it, then steamed until cooked. For the pork about 20 min, when the chopstick could go thru without seeing blood, cool it, salt again according to taste.  I miss the  rice picture. Use pearl (?Japanese) rice, fry with a oil and juice from the chicken. The outcome better than Mandarin Hotel, Singapore , in both rice and chicken. The meat are all very springy and juicy. Easy recipe for many homes, but fine adjustment is always required.


    1. wonkywizard Post author

      Kan, I have yet to try food on sous vide (prolonged pressure) cooking .If I could have a machine, I like to try. I have recently invited to a restaurant with steamed cooking for seafood. (controlled temperature and timing), but the food was dull, and need sauces to augment the taste. The porridge at the bottom, was said to be excellent.


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