April 23, 2011
THANK YOU for being the 10,000th visitors for Only Nature: food porn blog. I have no idea who is this person, if I do, I will bake you a cake for celebration! Even though it is relatively a small number of people visited this blog (comparing to million of people wandering in the cyberspace!), but it is the first milestone marking the significance of the development of this blog.
I am getting clearly for what this blog is about, and I hope to make it not just another food blog, but something meaningful to me and for those who read it.
Thank you again for the supports and kind comments.
January 6, 2011
I always try my best to make a lavish banquet for Christmas whether celebrating it with friends or just for my own. But sadly (not exactly! I did enjoy myself preparing and feasting the meal) I have been celebrating it alone (actually with my dog) the last couple of years!
I spent the whole day before Christmas making a decorative harvest bread, few jars of cranberry jam, a dozen of Irish-cream-chocolate-cranberry biscotti. The main dish for Christmas was a rack of roast pork marinated with spices and roast root/ vegetable. Delicious the tender juicy pork! (Though it looked burnt in the photos!)
With all the food just for myself (and the dog), I only managed to have a big slice of the roast pork.
Having said so much about the Christmas banquet, the main focus for this posting should be about how to make use of the leftover roast pork! This makeover stir-fried roast pork (with a Chinese twist) is even tastier than its “previous life“!
- Roast pork (skinned and cut into chunks)
- 4 leeks (sliced)
- Few cloves of garlic (minced)
- 2 tbsp Light soy sauce (to taste)
- A touch of dark soy sauce (optional) (to give a slight caramelised look/taste to the dish)
- 1-2 tbsp oil
- Few tbsp of water (depending on how much sauce you want to have for the dish)
Simply fry the leeks and garlic in the oil until soften and slightly discoloured. Add the light soy sauce, and fry for 1 minutes, stir in the pork and and dark soy sauce, cook for few minutes to heat throughly and caramelise the pork pieces. Sprinkle the water over the pork, and cook to reduce the water slightly. Done!
Serves hot with steamed rice…mmmmm…..
January 2, 2011
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Wow.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 6,700 times in 2010. That’s about 16 full 747s.
In 2010, there were 76 new posts, growing the total archive of this blog to 105 posts. There were 158 pictures uploaded, taking up a total of 102mb. That’s about 3 pictures per week.
The busiest day of the year was April 25th with 182 views. The most popular post that day was Honey Roast Chinese “BBQ” Pork: ” 蜜汁叉烧” With Egg Noodles.
Where did they come from?
The top referring sites in 2010 were foodbuzz.com, facebook.com, mail.live.com, outeverywhere.com, and thegodscake.wordpress.com.
Some visitors came searching, mostly for pasta, cassava cake, polenta bread, almond cookies, and english breakfast.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
Honey Roast Chinese “BBQ” Pork: ” 蜜汁叉烧” With Egg Noodles April 2010
Egg Yolk Pasta-“pasta al tuorlo d’uovo” – Home-made Pasta Attempt No 3 April 2010
Cassava Cake/ Kuih Bingka Ubi/ 木薯糕 January 2010
Sweet Potato & Adzuki Bean Paste Jelly February 2010
Mixed Fruit and Pumpkin Seed Biscotti November 2010
October 30, 2010
There is no reason not to eat fresh food at home. Microwaved food is just plain laziness! :-) Just kidding! I understand some people just hate cooking or no time to cook!
This is so simple…all you need to do is to poach the meat in a deep pot (over low heat) until cooked (not hard boil). Remove from heat. Leave the meat in the water until you are ready to serve. To make it a bit special, you can poach the meat in Chinese herbal soup (shop bought herbal soup package).
Meanwhile, finely chop garlic, chillies (red and green) and fresh root ginger. Put all in the bowl, add in 1 zest of lime, 1/2 lime juice, 1 tbsp pepper syrup (or 1/2 tbsp honey), 1-2 tbsp light soy sauce. Stir in finely chop coriander. Mix well and set aside.
Serve the pork warm or slight cold with the sauce…good appetiser to stimulate your taste buds to the main course!
October 30, 2010
Simple to prepare, but full of flavour…and quite affordable dish to impress your dining guests!
Serves two. Main ingredients: pork shank, and a bottle of red wine.
Pre-heat the oven to 150’C. Heat a oven-proofed casserole pan. Fry lightly a few cloves of garlic, a chunk of ginger (sliced) and one large onion in some olive oil until soften and lightly brown. Add the pork shank and brown the meat all around. Add 500ml of water (or chicken stock) and a whole bottle of red wine, few cloves and 2 star anise. Bring the liquid to the boil.
Remove the pan from the stove and place it in the pre-heated oven and let it cook slowly for few hours until the meat is falling off the bone.
Serve it with mashed potatoes…yum!