Archive for March, 2014
An Uniquely Sarawakian Confinement Dish–Motherwort Chicken or Kacangma (益母草姜酒鸡） 39
An Uniquely Sarawakian Confinement Dish–Motherwort Chicken or Kacangma (益母草姜酒鸡）
March 4, 2014 Kenneth Goh
10 Comments

INTRODUCTION

As a Sarawakian food blogger, I will not do justice to Sarawak if I do not blog this rather uniquely Sarawak cuisine., Kacangma or motherwort chicken. This is a famous Chinese Hakka confinement food, meaning food specially cooked

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1 - RECIPES,1.2.1 - Meat Dishes ,,,,,,,,,,
15 Selected Asian Desserts 55
15 Selected Asian Desserts
March 3, 2014 Kenneth Goh
2 Comments

INTRODUCTION

As my blog index is quite in a mess, I have decided to summarize my blog entries for reader’s easier reference. These are the Chinese or Asian desserts that I have prepared captured both from this blog and from

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1 - RECIPES,1.4 - Desserts ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Quick and Easy Steamed Chicken Sticky Rice (Lo Mai Gai) - 糯米鸡 46
Quick and Easy Steamed Chicken Sticky Rice (Lo Mai Gai) – 糯米鸡
March 2, 2014 Kenneth Goh
8 Comments

INTRODCUTION

INTRODUCTION

As per Wikipedia:

“Lo mai gai (Cantonese; characters 糯米鸡 nuòmǐ jī in Mandarin), is a classic dim sum dish served during yum cha hours. The dish is also called by the literal English translations such

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1 - RECIPES,1.2.3 - Noodles, Rice and Others,1.2.5 - Chinese Pastries ,,,,,,,
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