Memories in the Cooking

Here is an easy side dish that goes well with any mains.  Ingredients:  - 6-7 assorted potatoes  - 1 cup of Greek yogurt - 1 cup of mayonnaise  - juice of 1 lemon  - 1 teaspoon of salt - some capers  - some black olives  - some pickled cucumbers - some fresh parsley  - some fresh mint  - 100g of spinach  - 1 red onion, sliced  Procedures: 1) Cut potatoes into bite-size. Place them into a pot with tap water enough to cover it. Let it boil until it is cooked. Place the potatoes in a mixing bowl.  2) In the pot of hot water, blanch the spinach and red onions for about 1 minutes. Place them into the mixing bowl with the potatoes.  3) Add yogurt, mayonnaise, salt, lemon juice, fresh parsley, fresh mint, chopped capers, chopped picked cucumbers, chopped olives and salt. Mix well. Serve. 

This is an economical way to make truffle sauce and Truffle Spaghetti.  Ingredients: - a pack of spaghetti - 3 packets of brown mushrooms (can include some shitake mushrooms too), blended - 2 chicken cubes - 1 clove of garlic, minced  - 2 tablespoons of truffle oil - parmesan cheese  - olive oil  - 1 can of nestle cream  Procedures: 1) Cook spaghetti as the packet instructions.  2) In a frying pan, add oil and fry gralic until fragrant.  3) Add blended mushrooms and fry until the mushroom juice dries up.  4) Add chicken cube, cream and truffle oil.  5) Add cooked spaghetti. Mix well. 6) Serve the spaghetti with parmesan cheese. 

Lu Rou Fan is a classic Taiwanese dish. The gluey and melt-in-your mouth pork serve on with rice epitomises comfort food. This is a hassel-free recipe because I am using the slow-cooker to do the magic. Ingredients: - 500g of pork skin - 500g of pork belly - 2 bulbs of garlic, remove the skin - 80g of Chinese parsley, chopped - 80g of ginger, sliced - 1/2 cup of dark soya sauce - 1/2 cup of light soya sauce - 2 tablespoons of sesame oil - 1 teaspoon of five-spice powder - 1/2 cup of huatiao wine - 3 tablespoons of sugar - 2 cinnamon sticks - 3 anistars - 10 pieces of cloves - 50g of fried shallots Procedures: 1) Blench pork skin and pork belly in boiling water for 10 minutes. Cool it and cut it into small pieces. 2) Place the pork skin and pork belly into a slow-cooker. 3) Add dark soya sauce, light soya sauce, sesame oil, five-spice powder, huatiao wine, sugar, cinnamon sticks, anistars and cloves to the meat.  Mix well. 4) Add water just enough to cover the mea