What's For Dinner, Ma? #5

CHAR SIEW - Literally translated from Cantonese as "fork-roast" after the traditional cooking method for the dish:. Long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. There are many variations in the use of ingredients for the marinade and cooking methods. I like my char-siew braised in a wok and then broiled in the oven for a charred effect.
recipe @ http://www.foodcanon.com/2011/09/auntie-ruby-char-siew-summary.html

CAULIFLOWER PANCAKES
These make a great side dish when you're bored of potatoes. Wholesome, toothsome and awesome!
recipe @ http://agoodappetite.blogspot.com/2009/09/cheesy-cauliflower-pancakes.html

DAGING MASAK HITAM - Translated from Malay as "beef in black sauce". Quintessentially, a Malaysian dish with a fusion of  flavours from Malay, Chinese and Indian cuisines.
recipe @ http://www.asianfoodchannel.com/bestwan/viewrecipe.php?id=18

WITCHY FINGERS
Success at last!!
Yep, I finally could put my finger on the problem. No pun intended!
The secret? Wrap the dough with plastic film and chill for at least 2 hours before shaping into fingers. Chill the shaped dough again for another 2 hours before popping them into the oven.
Now they do look like fingers, don't they? 
recipe @ http://whitelotuscooks.com/2010/10/shortbread-finger-cookies/