Eat That Blog

Last night's dinner.  Roast chicken is one of my favorite simple food.  Split-roast is quick and can use higher oven temperature to gi...

This is a venison chop (a part of a Kiwi Bambi, I was told) salt-n-peppered and pan seared for 1.5 minutes on each side in a little bit of w...

I love my pressure cook not only because it shortens the cooking time but also the moist and tender result.  Because it is so moist and tend...

Brought this duck breast because I haven't had it for a long time.  I decided to do it the troublesome way by spooning the fat over the ...

Is this a laksa?  Probably not but similar.  I used crab shells to make a stock, simmered the result with curry paste, lemon grass, lime lea...

This is a very tasty way to eat oyster both alone or with rice.  The oysters are first parboiled for a couple minutes after washing with flo...

This is certainly not traditional but kind of fun to make and eat.  It is made of sweeten and barely soaked small tapioca pearls (3 minutes)...

I loved this when I was a kid and I still love it.  Simplest and, when in tomato season, cheapest dish. Just cook down lots of rip tomato a ...

I often use brisket for this but here I have shank meat, it is as good and a lot leans with plenty of nice tendon.  Same recipe as usual--ca...

Chinese like pork, and traditionally the belly above all parts.  Now, well, people are scared by the fat.  Sometimes though, cook a well fla...