My Comfort Food: Easy Tuna Mayonnaise Rice

After a long day of work, it’s easy to just buy take-out food on the way home. But knowing that I have a fridge full of food at home, my conscience tells keeps telling me, “don’t spend money on food.” When I got home, of course my sister, dog, and I are already acting like couch potatoes. Usually, we’re active, but we have days when we’re extremely lazy.

After skimming through a few cooking channels on YouTube, I came across a Tuna Mayonnaise Rice recipe and decided try it. Thankfully I had all the ingredients, and all I to do was cook rice.

Continue reading “My Comfort Food: Easy Tuna Mayonnaise Rice”

Cooking Braised Pork Belly

One of my favorite Chinese dishes is braised pork belly. My mom used to make this quite often, but when my sister and I entered university, our mom no longer makes this dish – so it was up to my sister and I to learn how to make this ourselves. I’ve been cooking this for about a year or two now, and I am finally comfortable making this for my friends and family. How I make this dish is completely different from my mom’s. I would say my mom’s version is a lot more complicated. This is an easier way to cook braised pork belly, but it still taste great.

For this recipe, I’m sticking with the basics – soy sauce, sugar, water, and a little Shaoxing cooking wine.

Ingredients:

2 pounds of pork belly
1/2 tsp of salt
1/2 tsp of ground pepper
2 long green onion cut in half
1/2 an onion
3 slices of ginger
3 garlic gloves
1 cup of soy sauce
1 cup of water
1/2 or 1 cup of sugar (adjust to your liking)
1 tbsp of Shaoxing cooking wine

First, cut the pork belly into approximately 1-inch pieces. In a large pan, on medium-high heat, add in a little oil (just enough to coat the pan), and seasoned with salt and pepper. Fry the pork belly until it’s brown. Note: the pork belly does not need to be cooked thoroughly. Continue reading “Cooking Braised Pork Belly”