Saturday, September 11, 2010


You know how expensive it is to have those tiny lamb cutlets in the restaurant! You can do it yourself for a fraction of the cost. Matter of fact, I picked up this rack of lamb, trimmed and all, for what one would pay for a plate of triple cutlets in the restaurant.

And the cooking part is simplicity in itself. I've seen chefs do variations of this dish numerous times on the telly that it's a cinch doing it oneself. This is my take on the herbal lamb cutlets.

Sunday, September 05, 2010


Cooking soup is a no-brainer; you just chuck everything into the pot and add water, and boil for the longest time. This is an update of the Lai Thong post with new photos, plus enhanced old photos.

This is the kind of complimentary soup you'd be offered at those Hong-Kongnese B.B.Q. meat restaurants. The ingredients thrown in may vary slightly, but the essence remains the same - homely goodness. The dehydrated vegetables lend its distinct taste. The sugar cane (optional) and Chinese dates give a sweetness to it, thus foregoing the usual MSG. found in the restaurant's version.

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