Food & Lifestyle

You just need 2 steps, using Por Kwan Roasted Red Pork Seasoning Powder to make the red pork! Por Kwan mix for roast red pork (char sieu powder) is the ideal mix to marinate your char siu, roast red pork and pork ribs. One package contains 2 bags of 50 grams,  suitable for making 1 kg of red pork.   Method: Prepare pork ribs, or 1 kg pork belly or pork shoulder Add around 100ml of water to mix with one pack of powder. Marinate the meat with the mixture for 3 hours, marinate overnight can make the flavour more impressive Put the pork in the oven, roast for 20 minutes with 220 degree (or depend on the thickness of the pork, don’t roast for so long as the pork will be too dry) Take a bit of maltose, add a little bit hot water to mix and dissolve, put on the pork and roast for another 3 more minutes, this will enhance the flavour of the pork 

Do you like Thai Curry?  It's easy to cook at home! We have two tasty curry paste: Panang Curry Paste and Green Curry Paste . You just simply add two more ingredients: Palm Sugar and Coconut Milk to make an aromatic and yummy curry dish, matching any meat and vegetable you like! Recipes: Fry your preferred meat until half done Add 2-3 tbsp of curry paste Add 100ml water and 165ml coconut milk , stir well For richer aroma, you can add some dried lemongrass Add 1-2 tbsp of palm sugar, it’s hard, scoop it with metal spoon, stir well Add vegetable like carrot, cabbage as you like Cook with medium heat until all things are done Dress with chili and basil leaf as you like 

Street Food is the new way to eat gourmet dishes without paying the earth. It’s a bunch of passionate, motivated owner-operators who have a product they love and create it right there in front of you using local, high quality ingredients. The people you are buying the food from are the chefs, the owners, the drivers, the marketers, the buyers and the servers of the meal you’re eating. It’s artisan cooking at it’s most direct. This distinguishes it from more established cousins festival caterers (larger units, often many units owned by one company, mainly large festivals) and mobile caterers (think markets and car boot sales, selling straight forward food) although there is a lot of crossover, and you will find us all hanging out together when it’s raining. Set up as a sole trader or a limited company. Then you need to register a food business with your local authority. They will get the Environmental Health on your case and ultimately get you a Food Hygiene rating. That’s the only l...

 500g prawns (peeled), 100g rice vermicelli , 1/2 cup shredded lettuce, 3 tbsp beansprout, 1 cucumber cut into thin strips, seeds removed, mint leaves and coriander, 1 pack Rose rice paper Instructions: 1. Boil rice vermicelli until soft, then drain and rinse in cold water and drain, cut into 4cm in length 2. Cook prawns in boiling water and add some salt 3. Combine all the vegetables and prawns in a bowl with rice vermicelli 4. Soften rice paper in warm water a few at a time for 10 seconds, until rice paper becomes soft 5. Place mixture on the rice paper, then fold on one side and roll it up firmly 6. Serve with dipping sauce

 Ingredients: 2 pieces of chicken chop Marinade: 1 tablespoon soy sauce 1 tbsp Mirin 1/2 tbsp Japanese cooking sake 2 tsp sugar Teriyaki Sauce: 2 tbsp soy sauce 2 tbsp Mirin  1 tbsp Japanese cooking sake 2 tablespoons sugar (adjust accordingly) Method: 1. Mix the marinade sauces, wash and dry the chicken chop, marinate for 30 minutes. 2. Heat oil in a frying pan, fry chicken skin downward on medium heat until turning golden, then turn over and fry for a few minutes until chicken chops are about nearly done. 3. Pour in the teriyaki sauce, cover the pan, turn to low heat and continue to cook for about 2-3 minutes until the chicken chops are cooked. 4. Open the lid and continue to cook for about 1-2 minutes until the juice is slightly reduced and the consistency is ideal. Cut chicken chops into pieces and place on rice, sprinkle with sesame seeds and serve.