Grandma and mom came over tonight and when Nai Nai (grandma) saw my pile of yams, she couldn’t help but make a nice pot of yam and rice porridge.
Porridge is so versatile, it’s a good breakfast, meal base (as it was tonight) and can even be dessert (just add lots of sugar).
This spam fried rice recipe was inspired by Susan’s original creation, but with a bit more added – for no other reason than I just happened to have more in my fridge.
Mom invented yet another dish tonight, inspired by this hole-in-the-wall restaurant we went to when we were in Hong Kong earlier this year. Mom did not love the ambience (she refused to touch anything and insisted they turn off their fans), but I guess the memory of the clay pot rice stuck with her.
Here’s what she whipped up tonight – clay pot rice (cooked to crispiness at the bottom) with homemade salted pork, bok choy and leeks. We ate every last bite.
Six. That’s how many phone calls it took to extract this recipe from my parents.
Five-spice pork over rice (or Lu Rou Fan) is a classic and popular Taiwanese dish. But as I’ve grown up, I’ve learned the Lu Rou Fan I’ve always known is actually pretty unique to our family. I like to say that it’s ‘fully-loaded’. On this cold winter’s night, I’m attempting to re-create this warm and savory dish with the help of my parents who are just a quick phone call away. Of course one quick phone call quickly spiraled into many as I tried to make sense of their piece-meal instructions:
Noms From Mom 