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Title: “Whispers of the Heart”

Title: “Whispers of the Heart”

**Chapter 1: Unexpected Encounters**

In the bustling streets of a charming European city, Sofia, a talented young artist, finds herself lost in the maze of cobblestone alleys and ancient buildings. Frustrated yet determined, she stops at a quaint café to gather her bearings. Across the room, her eyes meet with those of a mysterious stranger—Nikolas, a writer with a soulful gaze and a gentle smile. Their brief exchange sparks an unspoken connection, leaving Sofia curious and intrigued.

**Chapter 2: A Shared Passion**

Days pass, and Sofia encounters Nikolas again, this time at an art gallery showcasing her paintings. Surprised and delighted by his presence, she learns that he is drawn to her artistry and the emotions it evokes. They spend hours discussing art, literature, and life, discovering a shared passion for creativity and beauty. As the gallery closes, Sofia feels a growing attraction to Nikolas, sensing that their connection runs deeper than mere coincidence.

**Chapter 3: Unveiling the Past**

Over dinners and walks along the city’s riverbanks, Sofia and Nikolas begin to open up about their pasts and aspirations. Nikolas reveals his nomadic lifestyle as a travel writer, seeking inspiration in every corner of the world. Sofia shares her dreams of establishing herself as a respected artist, overcoming self-doubt and familial expectations. Through their conversations, they find solace and understanding in each other’s ambitions and challenges.

**Chapter 4: The Dance of Romance**

One evening, Nikolas invites Sofia to a masked ball—an enchanting affair set in a historic palace overlooking the city. Amidst the music and swirling dancers, they find themselves drawn into a dance that transcends words. With each step, their bond deepens, and Sofia realizes that Nikolas has awakened feelings she thought were buried deep within her heart. They share a moment under the moonlight, where their souls connect in an unspoken promise of love.

**Chapter 5: Doubts and Desires**

As their romance blossoms, doubts begin to cloud Sofia’s mind. Can she truly trust her heart to someone who lives a life of constant adventure? Nikolas, sensing her hesitation, reassures her of his commitment and the depth of his feelings. He reveals that Sofia has inspired him to consider settling down, to create a home filled with love and creativity—a dream he never dared to admit until now. Torn between her fears and desires, Sofia must confront her own insecurities to embrace the love that has found its way into her life.

**Chapter 6: Trials and Tribulations**

Their love faces its first test when Nikolas receives an unexpected assignment overseas—a chance to write about a remote island steeped in mystery. Sofia grapples with the uncertainty of their future, torn between supporting Nikolas in his career and the fear of losing him to distance. They navigate through misunderstandings and moments of longing, learning to cherish the present while holding onto hope for tomorrow.

**Chapter 7: Rediscovering Love**

Separated by oceans and time zones, Sofia immerses herself in her art, finding solace in the canvas and memories of Nikolas. Letters and postcards from him arrive sporadically, each filled with tales of adventure and declarations of love. Through their correspondence, they rediscover the strength of their bond, finding comfort in the knowledge that distance cannot diminish what they share.

**Chapter 8: The Journey Home**

Months pass, and Nikolas returns to Sofia with a heart full of stories and a soul longing for home. Their reunion is filled with laughter and tears, as they embrace the joy of being together again. Nikolas surprises Sofia with a gift—a painting inspired by their love, capturing the essence of their journey and the beauty of their shared dreams. They vow to cherish every moment and to never let go of the love that has woven their hearts together.

**Chapter 9: Facing Challenges**

As they settle into a life intertwined with love and creativity, Sofia and Nikolas encounter unexpected challenges. Sofia’s art career flourishes, while Nikolas navigates the complexities of balancing his passion for writing with the stability of home. Together, they confront misunderstandings and outside pressures, learning to communicate openly and support each other through every obstacle.

**Chapter 10: Building Dreams**

With their love as a foundation, Sofia and Nikolas embark on a journey of building their dreams together. They create a studio where Sofia can paint and Nikolas can write, surrounded by the beauty that inspires them both. They travel to new destinations, finding inspiration in each other’s company and in the shared experiences that enrich their lives. Through laughter and tears, they discover that the greatest adventure is the one they live together.

**Chapter 11: Forever and Always**

In a quiet moment beneath the stars, Nikolas kneels before Sofia, presenting her with a ring—a symbol of his love and commitment. With tears of joy streaming down her cheeks, Sofia accepts, knowing in her heart that she has found her soulmate. Surrounded by loved ones, they exchange vows in a ceremony filled with love, laughter, and promises for a future filled with endless possibilities.

**Chapter 12: Happily Ever After**

Years pass, and Sofia and Nikolas continue to paint their love story with colors of joy, passion, and unwavering devotion. They grow old together, cherishing each moment as they reflect on a life filled with shared dreams, artistic creations, and a love that has withstood the test of time. Their journey is a testament to the power of love, proving that when two hearts find each other, they create a masterpiece that lasts forever.

—

“Whispers of the Heart” is a tale of love, artistry, and the transformative power of finding a soulmate. Through its twelve chapters, Sofia and Nikolas navigate the complexities of life and love, weaving together a story that celebrates the beauty of following one’s heart.

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Chicken Cacciatore

Chicken cacciatore recipe from LifeSource

Chicken Cacciatore

 This recipe is for an oven-baked chicken cacciatore served over pasta, suitable for 4-6 servings. It starts with 1.5 to 2 pounds of bone-in chicken thighs or drumsticks seasoned with salt and pepper. The chicken is browned in olive oil in a large Dutch oven, then set aside. In the same pot, onions are sweated, followed by the addition of garlic, mushrooms, bell peppers, and carrots, cooked for five minutes. The dish is flavored with a mix of tomatoes, red wine or broth, chicken broth, garlic-stuffed olives, capers, balsamic vinegar, Italian seasoning, and thyme. The browned chicken is nestled back into this mixture, brought to a low boil, covered, and then baked in a preheated oven at 350°F for one hour. It is then uncovered and cooked for an additional half-hour. The final dish is served over hot, cooked pasta, garnished with fresh parsley and Parmesan cheese.

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Chicken Cacciatore

Ingredients:

  • 1 ½ to 2 lbs bone in thighs or drumsticks
  • Salt and pepper to taste
  • Olive oil, for sauteing
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • ½ lb crimini mushrooms, sliced
  • 2 red bell peppers, seeded and chopped
  • 2 carrots, peeled and grated
  • 1 (28 oz) can tomatoes, including juices
  • 1 cup dry red wine (or broth)
  • 1 cup chicken broth
  • 1 cup garlic stuffed olives, rough chopped
  • 1 Tbsp capers, chopped
  • 1 Tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • ½ tsp dry thyme
  • Hot, cooked pasta
  • Fresh parsley, for serving
  • Parmesan cheese

Instructions:

  1. Preheat the oven to 350°F. Generously season the chicken with salt and pepper.
  2. In a large oven safe dutch oven, heat the olive oil over medium high heat. Brown chicken for four minutes each side. Set aside.
  3. In the same pot, add onion. Sweat for three minutes, or until softened. Add garlic and cook for an additional minute, or until fragrant. Add mushrooms, bell peppers, and carrots. Cook for another five minutes.
  4. Add tomatoes, red wine, olives, capers, balsamic vinegar, Italian seasoning, and thyme. Stir, and nestle in browned chicken pieces. Bring to a low boil and cover. Place in the preheated oven and cook for one hour. Uncover and cook for an additional half hour.
  5. Serve over cooked pasta with fresh parsley and parmesan cheese.

Serves 4-6

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Braised Tender Chicken with Potatoes

Chinese-Style New & Improved Recipe!

Braised chicken with potatoes is quintessential Chinese comfort food. Hearty, wholesome and delicious, it is easy to cook up and easily becomes a family favourite. Enjoy juicy, tender chicken and butter-soft potatoes soaked in a thick, tasty umami gravy over steamed rice.

I was poring through my older posts and this tender braised chicken with potatoes is a hot favourite, even today. But I have to admit, guys, I almost cringed at the photos I took back then!

There were so many things wrong with the photos, I didn’t know where to start! Tone, composition, lighting, staging, basically the whole nine yards just ughhh! Goodness, I really didn’t do this dish any justice!

Finally, I’m putting things right. This circuit breaker we’re into might just have given me the opportunity and time to rejuvenate some of my oldest recipes.

Yup, finally throwing a little bit of love and attention wherever I can. So, let’s take a new look, and I mean this literally, at this amazing dish of Chinese-style braised chicken with potatoes!

Chinese-Style Tender Braised Chicken with Potatoes

Chinese-Style Tender Braised Chicken with Potatoes

Let me just say this. I am such a fan of gravy and sauces that I often look to Cantonese food for a lot of inspiration in my cooking.

All is well because my hubby and I both happen to love Cantonese cuisine. So in that way, our palettes are congruent which makes my task of preparing our family meals so much easier.

About Cantonese braised chicken

Now, you probably have some impression of how famous the Cantonese are for their food. Travel to Hong Kong, and nearby Guangzhou, and you’ll be totally wowed by the amazing and tantalising smorgasboard of Canton cuisine.

Not only for preparing elegant and exquisite dishes fit for banquets and feasts, but also for a great variety of simple, hearty home-cooked meals. And this braised chicken with potatoes is one such homey dish.

Chinese-style tender braised chicken with potatoes

Every Chinese family has their cherished recipes for braised chicken. In fact, you won’t usually find this on a typical Chinese restaurant menu. That’s why we treasure the instances, and memories of when our mothers cooked this for us with love and dedication.

Now, this chicken with potatoes dish has delicate but distinct flavours. How it tastes is ultimately defined by the combination of seasonings used.

However, it’s easy to go overboard with seasonings, especially the sauces and that’s not ideal. Otherwise, the whole dish will lose the little nuances of flavour and will taste overwhelmingly of the sauce.

Ingredients for the dish

What’s needed?

  • chicken
  • potatoes
  • ginger
  • garlic
  • spring onions
  • Asian sauces – oyster sauce, light soy sauce and dark soy sauce
  • Chinese wine
  • sesame oil

Tips on chicken cuts and potato variety

  • Choose the mix of chicken cuts you like. My favourite options for braising are either a whole chicken cut up, or tastier cuts like chicken thighs, drumsticks, and of course, chicken wings. Who doesn’t love wings, right?
  • Skin-on is more tasty than skin off. If you want more flavour, skin-on chicken parts are better as the oils will infuse with the braising sauce.
  • Granola potatoes are, in my humble opinion, the best variety to use for braising. But, basically any waxy white or yellow potatoes that hold their shape well when boiled. Other suitable options are Yukon Gold and Fingerling potatoes.

These are just my suggestions, of course and nothing should stop you from enjoying this dish with the chicken cuts and potatoes you love to eat. So, if you’re all for skinless breast meat and potatoes mashed and literally dissolved in your gravy, then enjoy!

Step-by-step cooking: braised chicken with potatoes

Before we even fire up the stove, go ahead and marinate the chicken with the seasonings. The meat has to sit for at least an hour. Preferably, if you’re planning to cook ahead, an overnight marinate in the chiller would be even better.

  • Step 1: Deep-fry potatoes until lightly browned. Heat up 1/2 cup of oil in a wok or skillet over medium heat. Once the oil is very hot, deep fry the potato chunks until they turn light brown. Turn over the potatoes as needed to brown all sides evenly. When done, remove with a slotted spoon and set aside.
  • Step 2: Fry the aromatics and chicken. Scoop out the oil, leaving behind 3 tbsp. When the oil is hot again, fry the aromatics (ginger and spring onions) over high heat until fragrant.
  • Step 3: Add the whole garlic cloves, and toss for 30 seconds.
  • Steps 4 & 5: Put in the seasoned chicken. Sear over high heat till lightly browned.
  • Step 6: Add water and let braise. There should be enough water to just cover the chicken. Let the mixture come to a boil, then reduce the heat until a gentle simmer. Let braise, uncovered, for 30 minutes.
  • Step 7: Put in fried potatoes. Halfway through the braising, stir in the fried potato chunks. If the water has reduced too quickly, add more water as needed to braise the potatoes. Stir occasionally, but be careful not to break up the potatoes.
  • Step 8: Braise until meat is tender and reduce to thicken gravy. Once the meat is tender to your liking, taste the gravy and season to your tastes. If you love your gravy thick, simmer to further reduce but bear in mind, the flavours will intensify. So if it was just salty enough, it will taste saltier if you reduce further. Alternatively, you can also thicken the gravy by thickening with corn starch solution.

Braised Chicken with Potatoes

prep time: 15 MINUTES 

cook time: 35 MINUTES 

resting time: 1 HOUR 

total time: 1 HOUR 50 MINUTES 

yield: 12 SERVINGS

This is a quintessential Chinese comfort dish of braised chicken with potatoes. Juicy, tender chicken with butter-soft potatoes basking in a thick savoury gravy flavoured with the juices of chicken, oyster sauce, soy sauce, Chinese wine and sesame oil.

Ingredients

½1x2x

  • ▢ 800 gm chicken thighs and wings
  • ▢ 4 potatoes
  • ▢ 1 thumb-length ginger knob
  • ▢ 2 stalks spring onions
  • ▢ 6 whole garlic cloves skin on
  • ▢ Corn starch solution for thickening optional

Seasonings

  • ▢ 1 tsp salt
  • ▢ 2 tbsp oyster sauce
  • ▢ 2 tsp light soy sauce
  • ▢ 2 tsp thick dark soy sauce
  • ▢ 1 tbsp Chinese wine
  • ▢ 1 tbsp sesame oil
  • ▢ 1 tsp sugar or more as needed
  • ▢ Salt and ground pepper to taste

Instructions 

  • Wash and pat dry chicken parts. In a mixing bowl, combine chicken and seasonings. Coat evenly all over and set aside, covered with cling wrap, for 1 hour.
  • Peel potatoes and slice into quarters. Peel and slice ginger thinly. Cut spring onions into thumb-length sections.
  • Heat up a wok or skillet over high heat. Add ½ cup of oil. When very hot, fry potato chunks. While frying, turn potatoes as needed to lightly brown all sides. Remove with a slotted spoon and set aside.
  • Remove the oil, leaving behind 3 tbsp.
  • When oil is hot again, fry ginger and spring onions until fragrant, about 30 seconds. Add garlic cloves and fry for 15 seconds. Put in seasoned chicken and stir fry to brown the meat all over, about 3 to 4 minutes.
  • Add enough water to cover the chicken. Bring to a boil, then reduce heat until a gentle simmer. Let braise, uncovered, for 30 minutes.
  • Halfway through the braising, add fried potatoes. Stir in gently, and add more water if needed. Stir occasionally to braise the potatoes evenly, be careful not to break them up.
  • Once chicken is tender and potatoes are soft, taste the gravy and season with salt and pepper to taste.
  • Simmer a bit longer to reduce if you want a thicker gravy and more intense flavour. Alternatively, if you want more gravy, thicken with corn starch solution to your desired consistency.
  • When done, dish out into serving dish. Garnish with sliced spring onions and serve.
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Braised Pork Belly in Soy Sauce

Braised Pork Belly in Soy Sauce (Tau Yew Bak) is a homey dish with pork belly simmered in an intensely flavorful soy sauce broth. This braised pork belly recipe offers a complex, sophisticated taste that’s truly addictive.

Braised pork belly in a pot.

Tau Yew Bak (Braised Pork)


Tau yew bak—sometimes spelled as tau yu bak—means “soy sauce pork” in the Hokkien dialect. It’s a cherished recipe in my family, passed down from my late mother. This slow-cooked braised pork belly features soft, fatty pork belly steeped in soy sauce, along with extras like firm tofu (tau kua), hard-boiled eggs, and sometimes potatoes and mushrooms.

It’s a comforting dish that brings back memories of shared meals and moments with my family, especially nostalgia for my childhood times with my parents and siblings.

Just the mere mention of tau yew bak sets my stomach rumbling and my mouth watering. I can already imagine the tender braised pork melting in my mouth, perfectly complemented by the savory and utterly appetizing soy sauce gravy. Served with steamed rice and accompanied by sambal belacan as a condiment, it’s an experience that’s truly lip-smackingly good.

The Best Braised Pork Belly Recipe

Braised pork belly recipe with pork, eggs in soy sauce.


This is my late mother’s braised pork belly in soy sauce, passed down to me when my parents visited us in 2000. Her tau yew bak was legendary; the pork belly is slowly braised and stewed over low heat in intensely flavorful soy sauce, rendering it soft, tender and juicy. The overall taste is complex, sophisticated, addictive, and utterly delectable.

I added some cracked whole white peppercorns, the secret ingredient that elevates the deliciousness of the recipe.

This is definitely one of the best pork belly recipes I have ever tasted. You should also try these recipes for belly of pork: crispy Chinese roast pork, BBQ Char Siu, and Dongpo Rou stew.

I hope you get to experience the many great tastes of my childhood, where pork is the main meat of choice.

Ingredients

Ingredients for braised pork belly in soy sauce tau yew bak.
  • Pork belly – Choose pork belly with a good amount of fat. The fat should be evenly distributed throughout the meat, as this will contribute to tenderness and flavor during cooking.
  • Fried tofu – This is firm tofu, cut and deep-fried. You can make these fried tofu pieces from scratch, or you can buy them already deep-fried and packaged.
  • Soy sauce, dark soy sauce and sweet soy sauce – These three ingredients form the basic building blocks of the soy sauce mixture that braises the pork.
  • White peppercorn – this is the secret ingredient that adds a peppery note and a tint of heat to the recipe. Additionally, it helps to eliminate any potential “porky” stench from the pork belly, ensuring a more pleasant aroma and flavor in the final dish.

How To Make This Recipe

Garlic, pork belly and cracked peppercorns added into a clay pot.

Step 1: Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked peppercorns.

Hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce added into the clay pot.

Step 2: Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce.

Step 3: Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice.

Braised pork belly and fried tofu in a spoon.

What To Serve With This Recipe

Braised pork belly is often served with steamed rice to soak up the flavorful soy sauce braising liquid. It can also be served with stir-fried vegetables for a balanced meal. Additionally, Taiwanese people love to serve braised pork belly in guabao, or Taiwanese pork belly bun. You may also serve it with steamed buns mantou.

Ginger Soy Bok Choy

Garlic Green Beans

Steamed Buns

Chinese Fried Rice

I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes?

Braised Pork Belly in Soy Sauce Recipe

Braised Pork Belly in Soy Sauce (Tau Yew Bak) is a homey dish with pork belly simmered in an intensely flavorful soy sauce broth. This braised pork belly recipe offers a complex, sophisticated taste that’s truly addictive.

BY BEE YINN LOW

YIELD 4 people

PREP 10 minutes 

COOK 50 minutes 

TOTAL 1hour 

Ingredients

1X2X3X

  • ▢ 4 cups water
  • ▢ 1 head garlic, lightly pounded with the back of a cleaver
  • ▢ 1 lb (500g) pork belly, cut into small pieces
  • ▢ 1 tablespoon white peppercorn, smashed and cracked
  • ▢ 5 hard-boiled eggs
  • ▢ 8 oz (230g) fried firm tofu (bean curd)
  • ▢ 4 tablespoons soy sauce
  • ▢ 3 tablespoons sweet soy sauce (kecap manis)
  • ▢ 1-2 tablespoons dark soy sauce (add more for your desired color)
  • ▢ Salt to taste

Instructions 

  • Heat up a pot, preferably a big clay pot, with 4 cups of water. Bring it to a boil, then add in the garlic, pork belly, and cracked peppercorns.
  • Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce.
  • Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice.

Notes

  • Choose pork belly with a good amount of fat. The fat should be evenly distributed throughout the meat, as this will contribute to tenderness and flavor during cooking.
  • Soy sauce, dark soy sauce and sweet soy sauce are three ingredients that form the basic building blocks of the soy sauce mixture that braises the pork.
  • White peppercorn is the secret ingredient that adds a peppery note and a tint of heat to the recipe. Additionally, it helps to eliminate any potential “porky” stench from the pork belly, ensuring a more pleasant aroma and flavor in the final dish.

COURSE: Pork

CUISINE: Chinese Recipes

KEYWORDS: Braised Pork Belly, Braised Pork Belly in Soy Sauce

Nutrition

Serving: 4people, Calories: 611kcal (31%), Carbohydrates: 18g (6%), Protein: 26g (52%), Fat: 69g (106%), Saturated Fat: 24g (150%), Cholesterol: 314mg (105%), Sodium: 1628mg (71%), Fiber: 1g (4%)