Updated post on 21-2-2016
This recipe is very closed to Kuching Huat kuih in term of texture and aroma. The only thing is that Kuching version tends to smile beautifully unlike Singapore Kah Kuih which is flat top. I am… Read the rest
This is a rather classical type of Cantonese household dishes though it was also sold in classy restaurant.. Most Chinese granny will know how to prepare this dish that goes well with porridge or white rice. In this recipe,… Read the rest
I still remember when I was studying in my home town Sarawak, one of my teachers from West Malaysia used the following sentence to describe the differences between East Malaysian and West Malaysian dry noodles: “ East Malaysia Kolo… Read the rest
This is a very niche recipe confined to Kuching of Sarawak and East Malaysia. I was utterly shocked that Miri and Sibu residents of Sarawak do not even heard of this recipe. I also have a difficulty to trace… Read the rest
Xingzhou or 星洲 in the short form and old name for Singapore .. Xingzhou Fried Bee Hoon literally translated as Singapore fried rice vermicelli.
Hmmm, this dish is so common overseas and deem to be a landmark Singaporean dish… Read the rest
Updated post on 3/10/2016
Upload of new pictures.
I am happy with this trial of making sachima but I am not happy with the set of images.
It seems that I really lack of inspiration of taking the photo… Read the rest
Soya sauce chicken is a rather classic Cantonese meat dish.. The chicken was braised in some watery soya sauce such that it is brownish in colour and the texture of the meat is the same as poached chicken which… Read the rest
This is an extension on the steamed egg post.. Nothing much to write except to share a recipe on my home style of steamed minced meat.
If you are interested in reading the Chinese style steamed egg, you can… Read the rest