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My name is Navleen Kaur Kukreja- 30128151
I have always loved sweets more than savoury and spicy as I always use to look forward to dessert time after a meal with family. What I was not exposed to is the delicacy with french pastries and their morning croissants, I always wanted to try them and though it feels like a tedious process to master because honestly double folds were kind of complicated for me. I have really enjoyed baking these in lab last semester and I can say I love how they turn out. I feel ripped off by bakeries who do not sell the freshly baked croissants because I feel like I would be able to tell the difference.

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When I was young, my mum used to buy tofu pudding after buying grocery in the market. This traditional Chinese dessert is simply white and plain. It has rich aroma of soybean, and silky-smooth texture.  We usually eat it with brown sugar and ginger syrup.  You can feel the tofu slides down your throat when consuming it. Yummy!

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Juicy melt-in-your-month baked barbecue pork belly are very delicious!
Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive.  You won't stop at one!

Everyone will love it and share with all of you and your family.

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Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. Being a former Hong Kong resident, he introduced me to Char Siu when we first met...and it was love at first bite (with the pork). Normally, our New Years Eve ritual consists of going to a popular Yum Cha restaurant here in Melbourne and ordering serve after serve of Char Siu. But as life happens, this year it's a no-go. Booked out so early, (or I may have left it last minute), I now have to bring Char Siu into my house. Char Siu literally means "fork burn/roast" which is a reference to the traditional preparation, skewered with long forks and barbecued over a fire.

Well. I have neither of those things nor do I want to start a fire in my house. But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers.

The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you.

Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. It was a definite Hallelujah and Amen moment. After one (okay, more like four) tests and adjustments, you can bring a deliciously sticky Chinese pork recipe into your kitchens!

You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like. I'm not going to tell you what to do, except cook it using pork belly.

For extra sauciness, I've provided an additional glaze recipe on the side for those who'd like to serve this up with extra sauce. Because... hellooo ...extra sauce.

Oven grilling or broiling ensures the crispy and char-grilled outer edges we love so much, and a tender, juicy and moist pork meat on the inside.

With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! And so worth the wait hanging off of the oven door, smelling the sweet, sticky smells drifting through the kitchen.

Serve over steamed rice or vegetables, and drizzle with extra Char Siu sauce...ring in the new year in style! And if you're not a fan of pork, try this with chicken thighs. Yes. I did that too. Or this Simple Chicken Teriyaki Stir Fry might win you over.

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Sticky Chinese Barbecue Pork Belly (Char Siu)

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My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. Being a former Hong Kong resident, he introduced me to Char Siu when we first met...and it was love at first bite (with the pork).

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Grilled Pork BBQ in the Philippines has a sweet and savoury flavour profile and it is famous in my country and also one of my favourites.

Whenever I get to see or smell the Grilled Pork BBQ in the Philippines, it brings so much memories whenever my family goes to beaches and resorts in out of town matter. My family's comfort food combination is Grilled Pork BBQ and Sinigang.

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Fried raviolis top with parmesan cheese and a side of marinara sauce. This dish is created by my husband and ever since I have tasted it it became my favorite and because I am a pasta lover. Once you had your first bite you'll be wanting more.

Having a taste of something that gives a hit in your palette will never be forgotten. You will always remember the taste of it and the feeling that you felt the first time trying it.

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Sizzling sisig is one of the Philippines' delicacies. For me, the sense of sight : the smoke that comes out straight from the sizzling plate and the smell of the sourness, spiciness and hotness of sisig bring me back to the comfort of my home with my family.

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Lechon or Roasted Pork is one of my comfort food. It reminds me of Fiesta, Birthdays, Family gatherings or any events in our life that we have big celebrations we always have Lechon. The smell and taste of it reminds also reminds me of my childhood. Whenever we have fiesta everyone will wake up and cook the food then my uncle will start preparing the pig and putting all the ingredients and start roasting it on top of a pile of charcoal. Rotating the bamboo where the Pork is while drinking beer with my other family members. It is one of the filipino delicacy. whenever I see, taste or smell Lechon I always feel at home.

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My most favorite food is Sinigang na Hipon (Stewed Shrimp) and my mom knows it's my favorite and comfort food. Whenever I smell the sourness of Sinigang na Hipon,  it would always bring me back to a feeling of love and care I get from my mom, knowing that she cooks this especially when she comes to visit me.

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The sense of smell, in my opinion, is the most important sense since, when you smell food, it makes you want it more and can occasionally make you feel hungry. Secondly, one of the most important aspects of food that creates food choice behaviour in terms of meal choice is its aroma. My favourite dish has always been sinigang, a sour pork stew from the Philippines. Which I usually eat with fish sauce, calamansi, and some chilies. Pork, beef, fish, or shrimp can all be used in sinigang.  Pork Sinigang is my favourite variety since it brings back so many happy childhood memories for me. My best childhood memories come to mind when I smell Sinigang. This was something that my mother and grandmother would always cook for us, and whenever we would smell sinigang cooking outside of our rooms, it would always make us hungry. I feel at home and delighted when I smell something like this, especially while I'm far from home.

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I can still remember when I was a child, the smell of a Dried Fish woke me up everytime my Mom is preparing it for breakfast. From the word Dried, the Fish it is basically being dried under the sun. It has a distinct smell and a salty taste due to the drying process.

Eventhough dried fish is usually served on breakfast, sometimes I will have it as my lunch or dinner because it gives me this homely feels.

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Every time I taste this food, it reminds me to think about my mother. She is so nice and loves me very much. She cooked this food when I was young. This dish is mainly cooked during special festival (Lunar New Year). This is very colourful which attracts the kids to try(if the kids have no seafood allergy). The smell is very attractive with cooking fried prawns. The taste is sweet and sour with mainly tomato sauces which is the most favourite food for the kids! I can eat this with many bowls of rice!
This taste reminds me about my happy memories in my childhood. Plus, it reminds me that I am loved.

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My most significant memory related to food is durian. Durian is banned in some public areas in Singapore, such as hotels and trains. The reason why durian is banned is that the smell is too strong. Some people love it, but some of us hate it.

My family and I love durian so much. We are happy to buy durian and share it with each other during the party. However, it is not easy to buy durian in Canada.

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Char siew is my favorite food from childhood until now. It uses the smoothest part of pork, add seasoning sauce, grill, and finally add malt syrup.
The most perfect char siew is half fat and half lean pork, and it is a smooth part. Its color is red, and the meat will be roasted to the thick side, with a burnt and barbecued smell. Because of the addition of malt syrup, there will be a sweet taste at the entrance, and a lot of gravy and sauce will flow out after a bite. The fatty meat has been grilled to eliminate a lot of fat and become refreshing. It will become a delicacy on earth when paired with rice or beer.

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While waiting for the pork, put leftover marinade in a saucepan. Simmer to reduce sauce.

Add in maltose. It will be glossy. Once reached desired consistency, remove from stove.

When pork is ready, toss it in the saucepan. Coat well.

Return pork to the oven to get a nice char and caramelisation. Bake on broiler mode for 2 mins turning once.

Leave pork on the counter to rest and cool for 10 minutes before slicing. For extra char siew sauce, add some water to the thicken sauce. Adjust taste with soy sauce if necessary.

Serve Char Siew with rice or noodles. Enjoy!

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While waiting for the pork, put leftover marinade in a saucepan. Simmer to reduce sauce. Add in maltose. It will be glossy. Once reached desired consistency, remove from stove. When pork is ready, toss it in the saucepan. Coat well. Return pork to the oven to get a nice char and caramelisation.

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The first time I tried Birria tacos was when our Mexican Sous Chef brought some to work. It was a unique kind of taco than what I was used to as you have to dip it in consommé before eating. I was surprised by its flavors and later found out that it uses various dried chilis that were not locally available in my country. When I returned to the Philippines, I tried recreating the dish and even sourced authentic dried chilis from Mexico. My family and friends loved it! Although I had to use a different kind of cheese blend as Oaxaca cheese was not available in the Philippines.

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My most significant memory food is natto. Natto is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis type. The smell of Bacillus subtilis is earthy. Natto tastes sticky and has a strong pungent. Natto has long been recognised as a "super food" in Japan, where people consume it to increase blood flow and lower their risk of stroke. I tried to add a lot of sauce and wasabi to cover the pungent smell but still can't accept the smell of natto.

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Thai sticky rice served with mango is one of the most significant desserts that stands out in my memory. There are many different versions of sticky rice with mango in South-east Asia countries. My favourite one is the Thai version. The ingredients of this Thai dessert are simple. It includes sticky rice, coconut milk, sugar, salt, ripe mangoes and little toasted sesame seeds. The presentation of it might not be as attractive as other desserts are, I was impressed by its taste when I first tried this dessert. I love the taste and aroma of coconut. With a pinch of salt added to the coconut milk, it brings out the sweetness of the coconut milk and mangoes. I also like the chewy texture of sticky rice. It is delicious and easy to make. When I have time or craving for it, I always make it by myself.

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Pictures of boiled live fish_Baidu Encyclopedia

The most significant memory of food for me is boiled fish, which is a traditional dish of North China, and becomes more and more popular in many countries. The weather of North China is really cold; therefore, people like to eat spicy food to keep the body warm. Boiled fish consists lots of spicy ingredients, such as pepper and chili.

I remember the first time I saw this dish with the red soup and choking smell, I knew it is really spicy. As I cannot tolerate any spicy food; therefore, I only taste a spoon of soup. I got a burning sensation in my throat and choking reaction immediately. The taste of chili and pepper is very strong, and I even feel numbness of my tongue. Then I keep cough for few minutes.

On the whole, I don’t like this dish, and I would not try that anymore.

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My most significant memory of food is Fish Meat Siu Mai, which is a street food in Hong Kong.  When I feel tired after work, it can me to resume my energy and spirit. It is my comfort food. When I see it, my brain will signal me what it taste and my saliva start to secret.

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My most significant memory was my first time making Chinese Cashew Cookies with my son 3 years ago. It is easy to make with few ingredients only. It is crispy and delicious. I still remember his enjoyable face after tasting the first bite of cookies.
After making the cookies, my son loves to bake cookies and cakes. He wants to try new recipe and learn it from different YouTube channel. We always try different recipe in holiday. We have a dream to open a cake shop in the future.

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My most significant memory was eating live moving octopus in Korea. It was over 15 years ago when I went to South Korea for traveling. But I still remember the feeling of the octopus which sucked my tongue. Actually, it was not tasty. It was just marinaded with some sesame oil. I remember I drank some sake before I ate the live octopus as I felt more relax. However, after that I don't want to try to eat raw food again as I feel so disgusting.

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The most significant memory related to food will definitely be durian.  Durian is a Southeast Asian fruit with an unappealing spiky appearance and a distinct odor. Some people even describe its smell as like rotting meat, or raw sewage.  The reason why I would like to give it a try is because of people’s recommendations.  Almost all my friends around me like it, and they even believe people will become addicted to it after the first bite. In fact, I tried it once out of curiosity, and it tasted exactly like what I smelled, which was definitely not to my liking at all.  I have never tried any of these fruit related products since then. However, if I want to be a baker in the future, I should be open to all ingredients and give them another chance.

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My most significant memory was trying stinky tofu when I was a child. Stinky tofu is one of those things in Hong Kong, which is a big question mark for many visitors.  This traditional snack with Chinese characteristics has entirely different ways of making and eating on the street. The ingredients include soybean, soda ash, etc. Why should people call stinky tofu? It was because it smelled disgusting, but it tasted delicious.

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The first time of me to see a custard pudding when I was small, I was greatly impressed by its appearance. I remembered someone use a spoon to beat the pudding, and it kept vibrating. That make me amazed since it looked weak but elastic. The significant brown color of caramel and mist yellow had also impressed me. The first time I tried custard pudding has been addicted by its bittersweet taste and soft texture. Differ from other type of gelatin pudding that usually find in my hometown, custard pudding is covered by caramel which it’s bitterness fortified the sweetness of pudding. The aroma of caramel also makes me mouth watering and thinks custard pudding is the best choice of the end of dinner.

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Kare-kare is a Filipino dish that is served especially during special occasions. The recipe is composed of either oxtail, pork or beef meat.. In addition to that, it also has vegetables such as string beans, eggplants, bok choy, and banana blossom. What makes this taste so good for me is that it is cooked with peanut butter and roasted peanuts are added to enhance its flavor. The smell of peanut is so mouth watering plus it has to be eaten with shrimp paste that is an essential ingredient for this dish as it provides flavor and makes you want to eat even more. Every time my mother just place it on the table, the presentation of it with the veggies on top makes you want to just dive into it. It brings so many memories because my mother used to cook this even on regular days and we just enjoy eating this dish with the whole family while sharing stories about anything.

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One of my most significant memory when it comes to the sense of smell for me is this fruit from the Philippines called Durian. It is grown mostly in Southeast Asia and is considered as the smelliest fruit in the world (not in the good way). When I was a kid, I was already exposed to this fruit. I never really liked it and would always make a stench face whenever I pass by it. After years of avoiding it, I became very curious about how it tastes like. I tried it, I didn't hate it but I didn't like it as well. For me, I can still taste that pungent smell. I did like the ice cream version of it though.

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One of the most significant memories related to food that I have is the time my family and I went to a local restaurant for my grandmother's birthday every year. We must order Longevity Peach Buns (Shou Tao Bao) and I remember when I saw it for the first time, being pleasantly surprised by the outlook. Longevity Peach Buns (Shou Tao Bao) are classic Chinese steamed buns that are fashioned like a peach, filled with a sweet paste, and painted a cheerful holiday pink. For ages in Chinese culture, peaches have been a symbol of longevity. A popular holiday dish to offer as a present to someone special is peach buns.  It was a wonderful moment of celebration and joy with the people I love, and I will always remember that special evening and the bun.

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The sense of smell is the most significant sense in my opinion. I always associate a memory to its smell, it may sound weird but whenever I smell something may it be food or fragrance, I always remember a memory and some story behind it. One of favorite smell is the sauteed garlic and onion because my mother cooks a lot and whenever I smell the garlic and aroma, I know that it is already time to eat. Arroz Caldo or Lugaw, is one of my favorite dish and I know that it is Arroz Caldo/ Lugaw that my mother is cooking because the house will be filled with a strong smell of sauteed garlic and onion, and my mother used to cook crispy garlic so it is really pungent, but I love it anyway. If there’s a candle that sells “Sauteed garlic and onion” I’ll definitely buy it. Arroz Caldo/Lugaw is comfort food because it is easy easy to make and its warmth gives comfort to my soul. Philippines is known for its hot weather, but when the rainy season comes Arroz Caldo/ Lugaw is a staple in our household and I could eat Arroz Caldo/ Lugaw without getting sick with its taste. In addition to this Arroz Caldo is also known as a ‘healing food’ given to sick people. Regardless of what weather condition we have in the Philippines or whether we are sick or not Arroz Caldo is such a great food that I can eat it anytime.

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P10 vs P800 Lugaw Congee Crawl In Manila, Philippines

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I was born and grew up in Hong Kong.  I can still remember there was a kitchen nearby my place.  Everyday when I passed by I can smell the favor of the barbecue pork (Char Siew).  It is composed of 50% lean meat an 50% fatty meat.  The special sauce and seasoning that go along with the pork is already full of very smelly favor.  I cannot remember much about it but the enjoyable favor left in my brain is in permanent memory.  Up till now when I see a delicious barbecue pork dish in front of me, my saliva runs down from my mouth.  It really is one of my favorite food that I can never forget.

Now when I grew up, I of course can understand why the barbecue pork is so famous in the culture of Hong Kong people.  The recipe mainly composes of carefully selected part of high quality pork meat which consist of 50% lean pork and 50% fatty pork.  With the magic and secret seasoning formula, the seasoning process has already created strong favor in the environment.  After the barbecue process is almost completed, honey syrup will be brushed on the surface of whole barbecue pork piece right before the barbecue process is completed.  The added favor of honey together with the fat in the pork will create a full aroma of Barbecue Pork.  It is totally irresistible.  The best eating time for barbecue pork is when the meat is still hot and soft.  It will definitely give you a unforgettable memory!

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Barbecue Pok aka Cha Siew - Choys Kitchen Adventure