Archive for January, 2014
Please take note that there is an updated recipe of using golden syrup instead of caramelizing the sugar. So Recipe 1 is the traditional method of caramelizing the sugar and Recipe 2 towards the end of the post is using
Updated post on 2-12-2016
A simplified recipe have been added. PLEASE SCROLL DOWN TO THE END TO GET THE SIMPLIFIED RECIPE.
ORIGINAL POST
INTRODUCTION
“Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese,
Updated post on 2-1-2017
I have been preparing this sambal udang cookies almost every Chinese New Year. I have not using the store bought shrimp floss as i found that it is rather fishy. You can always refer to this
INTRODUCTION
I have been holding this post for a while because I am waiting for my steamed glutinous rice cake to harden so that I can cut and show readers how to prepare this sticky rice cake. Somehow, this is
INTRODUCTION
I have been holding this post for a while because I am waiting for my steamed glutinous rice cake to harden so that I can cut and show readers how to prepare this sticky rice cake. Somehow, this is
This is not a new post. It is a post that I have issued last year and I promised to bake this for Chinese New Year. There are two recipes, the first recipes uses ghee entirely where as the second
INTRODUCTION
This is the third attempt of preparing this cookie since I started blogging last year. I am still reluctant to issue the post because it looked rather unsightly. I told myself, if I issued this post, it will be
INTRODUCTION
HAPPY 2014. This is my second post of 2014 and will be my officially first post with recipe this year.
I sincerely hope that 2014 will be a year that all readers will be blessed with lots of wealth.
INTRODUCTION
Happy New Year 2014, my dearest readers.
Since I set up my blog 30 April, 2013, for these 7 months, I have issued a total of 334 posts, not including those recipes that I posted in the album my
