My Love • My Food

Come to think of it, you ought to be more adventurous in your own life. If I don’t drove passed this area, perhaps I will never know there’s a boutique hotel down here and it’s solely own by Datuk Ong Gim Huat. Visited this place once, but at that point in time, they don’t serve any meal, even for daily breakfast, it’s the hotel staff that went out and packed back for their guests. Perhaps this is one of the uniqueness of this hotel. When we dropped by the second time, we noticed they have added the café service for their in-house guests as well as walk in guests too. Can’t comment much on their food quality, but one thing for sure, they have plenty of room for improvement. Though we are not really a Hainan cuisine fan, but we do enjoy it once in awhile. For example the mushroom soup which I’d ordered. Light meal for the day, especially lunch, but it can never go wrong with a slice of garlic bread (RM6-00). In fact, that’s much fulfilling. Hubby finds their coffee (RM5-00) was pr

A very good friend gave me a home made salted vegetable that is made by her mother. It’s always sweet to receive such gift, though it’s not anything like Diamond, Gucci, Coach, or LV, but this is home made that encompass many loves and sweet thought. And included their favourite recipe too. How can I not cook this today when I got it in the morning, right? Ingredients Salted Vegetable 300g 200g pork belly, cut into thin strip 6 Chili Padi 1 tbsp of dark soya sauce 2 cloves of garlic, chopped Thin slices of gingers Method 1. Wash and pad dry the salted vegetable 2. Then cut into thin strip 3. Pork belly cut into thin strip, without marinate 4. Heat the wok with high flame 5. Then add garlic, chili padi and slices of gingers 6. Stir fry till it’s fragrant 7. Add pork belly strips and cook till it’s half cook 8. Add the salted vegetables 9. Add 1 table spoon of dark soya souce 10. Stir fry till the dish is dry This is my first attempt on such dish and it in fact helps me on my appet