Gail's stuff

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i always have a cup of ice coffee after long ride with my bicycle. Great pleasure after 27 km cycling 

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A bowl of salad, my version of egg corn salad with honey mustard dressing 

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it’s not perfect but here i try to make my handmade dessert “Chocolate Oreo Trifle”, for the next dessert it’s a surprise 

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Beef rips bbq in my style

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kue pancong or torte pancake originally handmade 

TRY IT!

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eating ramen after got drunk, will comfort your tummy. try it!

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steam chicken breast, also called pek cam ke in Chinese. Have a really good taste and so delicate inside my mouth. 

The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain light-coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served "rare" in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces.

The chicken is served in pieces, with the skin and bone, sometimes garnished with cilantro, leeks and/or a slice of ginger. It is usually accompanied by a condiment called geung yung  made by combining finely minced ginger, finely minced garlic, green onion, salt and hot oil. Additional dips can be spicy mustard, hoisin sauce, soy sauce, oyster sauce or chili pepper sauce.