Cheat Eat

Braised Daikon With Roast Pork Belly

This rustic dish came about when we had some left over Chinese roast pork belly. The Family liked it so much we now buy extra to cook the dish. Then again, it could be just a ploy to eat more. We do like to eat roast pork belly very very much.

I adore daikon braised with meat because they complement each other so well. Here, the daikon absorbs the sweetish savoury braising liquid and takes on the smoky flavour of the roast pork. No oil is added as the fat in the pork belly is quite sufficient to brown all ingredients.

IMBB 16 - Onsen Tamago

I love eggs. When Viv announced that the theme for this month's IMBB is eggs, I knew I have to come up with something.

Onsen Tamago may sound fancy but it is really just poached egg. It came about when the Japanese coddled eggs in hot springs, thus the name, hot spring eggs. Cooking in water below boiling point gives the egg a solidified yolk and runny egg white. I love it because the soft yolk has bite while the white is silky like tofu. It has more texture than a soft boiled egg and is easier to cook compared to a poached egg.