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There can never be too many recipes for chinese roast pork (or "siu yuk" as commonly known in Cantonese). Over the years, I have attempted various recipes and methods for achieving the perfect crackling - crispy and brittle enough that it doesn't break your teeth when you bite into it. It has always been a hit and miss for me. Either the skin doesn't fully crackle all over (leaving some parts soft and chewy), or the meat's dried out, or the crackling is burnt in some parts. But now, I have successfully made the almost-perfect roast pork, twice in a row. Woo-hoo! I must be doing something right there? There's nothing particularly difficult about making roast pork (except the part where you have to prick a zillion holes in the skin). You just need the right ingredients, the right technique and the right tools. Someone gave us a pork-skin-pricking tool for Christmas two years ago, which you see below. Roast pork fanatics who make their own at home might have thi...

This has been the dish of the month for me. I've made these mushrooms at least five times since the start of August, and I've enjoyed it as a side dish, a light lunch and even added it to my instant noodles for a touch of "gourmet". I made a big batch of it which has lasted up till now (there's still some left in the fridge) and have been spooning it liberally on almost anything I can think of. Last night, I made some sushi for the kids and had leftover rice, which I mixed through with some XO sauce. Tasty! I also used the XO sauce in cooking Mapo tofu (instead of using hot bean paste) along with some diced chinese mushrooms. It's a wonderful condiment which I've also used to spruce up some boring fried rice from the Chinese takeaway. I never knew how to make XO sauce until I found it in Gary Mehigan's new book "Favourites", and it was the first recipe I bookmarked to try (among many others). I thought it was the perfect recipe to try, a...