Warm up with this wonderful bowl of beef pho! I used a pressure cooker and slow cooker to cook the b...

This is a review of Epicure Selections line of "Whats for Dinner" Jambalaya Seasoning. I am showing...

Recipes @ http://themeatmen.sg/over-roasted-pulled-pork/ Ahhhh pulled pork, there's no denying it's...

How to Make Gyusuji Curry (Beef Tendon Curry) 牛すじカレーの作り方 字幕表示可 材料(日本語)↓ (serves 4) https://cookingwi...

Recipes @ http://themeatmen.sg/siewmai It's a good day for dim sum! This time around we thought ab...

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放落油鑊，80度煮60分鐘...

香港人很勤力，除了政府公務員，個個做到七八點，八九點才吃飯，然後飲酒、吹水。早前跟朋友去中環的Quinary，是個有趣的體驗。 這間酒吧門口pleasant，地方長長，一邊座位，一邊是bar枱。bar...

豬扒無論怎樣烹調，向來很受歡迎，無論煎炸都好，最重要是不能過熟，否則肉質變硬，情願不吃。今次教大家用厚豬扒，先煎香，再慢煮熟，意想不到，入口很嫩滑呢。 材料 一寸厚豬扒 1片 即用豬骨湯 150毫升...

朋友向蘇施黃推介，堅尼地城的爹核士街，有一家特色法國小店很不錯。那是LOT 10的另一間分店，她去過LOT 10兩次，一點都不覺好食。不過，在Hong Kong Club食飯，得知captain去了D...