Daily Top 10 Hungry La Bite-size Wonders.

#10: Hong Kong style crispy oven roasted pork belly (English subtitles)

#9: Heartwarming holiday season cups of Eggnog

#8: A meal in Korea: Seng Bulgogi

#7: How to survive a Zombie holiday

#6: Coca-Cola Chicken Wings

#5: Vegan Black Metal Chef: Smoothie Alchemy!

#4: Mughalai cuisine: Mutton Kurma

#3: Frugal Chef: Apple Juice Barbeque Sauce

#2: Chef McDang: Thai Green Curry Pt 1

#1: Chef McDang: Thai Green Curry Pt 2

Daily Top 10 Hungry-la Bite-size Wonders.

Here are 10 amazing bite-size goodies to get you going for the day – click away!

#10: Horsemeat May Become Available In US  http://www.time.com/time/nation/article/0,8599,2100736,00.html

#9: Broke America to Live Off $2 Subway Sandwiches Now

http://eater.com/archives/2011/11/30/broke-america-to-live-off-2-subway-sandwiches.php

#8: Trouble with Dog Food  http://www.newyorker.com/humor/issuecartoons/2011/12/05/cartoons_20111128#slide=9

#7: Intermission: Exploding Cocktails

http://www.good.is/post/intermission-exploding-cocktails

#6: What did Mark Twain eat?

http://articles.courant.com/2010-08-12/features/hc-twains-feast-20100812_1_mark-twain-house-samuel-clemens-local-food

#5: Cooking with Chef Art Smith and Lady Gaga

http://youtu.be/6gJ09lyJJxg

#4: The First Ice Cream Sandwich Android Tablet Surfaces in China

http://techcrunch.com/2011/11/30/the-first-ice-cream-sandwich-android-tablet-surfaces-in-china/?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+Techcrunch+%28TechCrunch%29

#3: Life-altering Tea Cup (Design) of the Day

http://thedailywh.at/2011/11/26/life-altering-tea-cup-of-the-day/

#2: "Pizza is a Vegetable" The Song

http://holykaw.alltop.com/pizza-is-a-vegetable-the-song-video?tu4=1

#1: Nigella Lawson – Edible Christmas Tree Decoration

http://youtu.be/tDB5ucJ30cM

Tao You Bak (Stewed Soy Sauce Pork Belly).

All Chinese families must have a Tao You Bak recipe of their own. It's especially useful when you're in a foreign country and just can't get your hands on the traditional pork belly dish that your mum cooked for you when you were little.

So, let's get started...

Step 1: Marinate (min. 30 mins before cooking begins) 2kg of Pork Belly (uncut slabs) with salt, pepper, oyster sauce (optional), 5 pieces of anistars, 5 cardamoms, a pinch of peppercorns and a stick of cinnamon.

Step 2: Boil 5-6 rice bowls of water in a pot. Add carrot, tomatoes, ginger, and/or vegetables of your choice, which you will remove once the flavour builds in the soup. Add groundnuts too (optional), but only if you fancy them. And/or mushrooms for extra flavour.

Step 3: Remove all the spices used as marinate and place them into the boiling vegetable soup plus 5 tablespoons of premium light soy sauce.

Step 4: Pan sear marinated pork belly slabs till golden brown on the skin. This helps to retain the flavour.

Steps 5: Place pan-seared pork belly into the pot of boiling soup, along with 5 cloves of garlic (whole) and 5 tablespoons of caramalised soy sauce – for 50 mins if you're using a pressure cooker, then leave for another 30 mins. (The sauce should just cover the slabs of pork belly). For claypots, cook on slow fire for an hour and a half or less, depending on how soft you like your Tao You Bak.

Step 6: Remove the slabs of pork belly, and it should look something like this :P

Step 7: Cut to chunks or thin slices; serve with sauce and cut chili padi on the side.

New World Mutton Soup.

I've heard of so many stories about what I will find in Bedok, being one of the oldest Singaporean residential township and all.

And I've been moving around from one bus stop to another via Tampines, looking for the good stuff.

On this particular trip, I've found one of the best herbal mutton soup after alighting bus 69 at the Bedok North Interchange.

This is one of my favourites in Singapore, so far: New World Mutton Soup.

The soup is no doubt potent, but not too strong on herbs. It's just enough to complement the aromatic mutton ribs, tripes, mutton balls and tendons. You will also enjoy the prominent taste of liquorice roots that leaves a tantalising aftertaste.

And you can have this with rice, or as it is.

Right next door to the New World Mutton Soup stall, you'll probably notice a long queue most of the time.

That will be the place where you can get the famous Bedok Chwee Kueh (Water Cake) that melts in your mouth, and in your hands. Malaysians will know this appetising side dish or dessert as Woon Chye Kou (Bowl Cake).

The Durian King: Mao Shan Wang

Durian is known to most Asians as the King of Fruits. Mao Shan Wang, or Cat Mountain King (a direct translation used by locals), is a species of durian known to some as the King of Durians.

The aroma it gives is one that is as strong as any other durians. But you can see the difference in the colour of its wrinkly flesh. The deep golden yellow is unmistakably one of the most prominent characteristics of a Mao Shan Wang.

Ah Meng here, the man who delivers the goods in his van, will tell you that a 100% organic Mao Shan Wang, from Muar, Johor, Malaysia, is simply different from all durians there are out there, namely the D24, D13, XO, 101 and more.

The taste is bittersweet, the texture is thick and creamy, the seeds are small, and your satisfaction is guaranteed at a seasonal price that ranges from S$12 to S$16 a kg.

Now with half of my unfinished durians nicely tucked away in my freezer, (yes, keep your Mao Shan Wang in the freezer just long enough and you can eat them like soft-serve ice-cream), I'm forever indebted to Adeline Chung - my ever resourceful neighbour who introduced me to the knowledgeable durian man, Ah Meng.

For those who do not care much for the durian fruit, there is another option for you to actually get to like the taste.

Check out the homemade Mao Shan Wang ice-cream at Blic Ice-Cream Cafe, at Tampines Ave 4 – http://foursquare.com/venue/1201170

Plus there'll be lots of other natural flavours to choose from here. Perfect for kids of all ages.

Video Feed: "We need a society makeover"

This morning, I came across a meaningful video posted on Facebook by Angie Ng of New York.

She calls out for the world to learn from the commendable ways of the Japanese, in working together, selflessly, to help everyone, anyone, in need.

She pleas for a society makeover in the aftermath of natural disasters in Japan.

Homestyle Chiang Rai Style.

It's not everyday that you'll get to walk into a Thai restaurant without feeling you're gonna get a whooping bill with a hefty figure written at the bottom of it.

And more importantly, the dishes are authentically homestyle Thai, unlike those in most fancy-tiled and spotlight-lit fakes that you'll find at a stone's throw in malls and commercial lots across KL and PJ.

Boy, I'm so missing this place right now.