October 2014 - Page 3 of 3

October 7, 2014 Kenneth Goh

Updated post on 17-2-2017

I have decided to share a hand made noodles recipes by cutting method. Though it does not look as good as the machine made, but it will facilitate those readers who does not have any machines.

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1 - RECIPES,1.2.5 - Chinese Pastries 8,Egg noodles,GUAI SHU SHU,Guaishushu,homemade egg noodles,homemade spaghettis,kenneth goh,postaday

Homemade Spring Roll Crepes–Popiah Skin (春卷皮，薄饼皮, 润饼皮）

October 6, 2014 Kenneth Goh

10 Comments

INTRODUCTION

Imagine that you are painting a flat pan with some sticky batter… You try to cover the holes in between… You keep covering the holes until it become one piece… You take out the courage to use your hand

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Malaysian Singaporean Chinese Food–Popiah Sarawak Style (干式薄饼）

October 6, 2014 Kenneth Goh

UPDATED POST ON 6-10-2014

As this is an very old post, I have decided to prepare some Sarawak Style dry popiah and do some picture shooting. Being one of the very first post of this blog, the pictures were not

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Open Faced Pineapple Tarts (凤梨挞）

October 4, 2014 Kenneth Goh

7 Comments

Updated post on 13/1/2017

Upload a new recipe which is Nonya style commonly sold in Melaka.

As contrast the recent recipe which is sandy and melt in the mouth, nonya style of traditional pineapple tarts have a CRISPY crust and

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1 - RECIPES,1.1.2 - Cakes and Muffins,1.2.5 - Chinese Pastries,2.1 - Chinese New Year 8,GUAI SHU SHU,Guaishushu,kenneth goh,Nastar,pineapple tarts,postaday,凤梨挞

Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

October 3, 2014 Kenneth Goh

2 Comments

INTRODUCTION

I doubt if any one from my generation have never try eggs and if they try, never like eggs. Of course they are some unfortunate people in this world that have egg allergy and can only have cakes or

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1 - RECIPES,3.6 - Interesting Cooking Ingredients Series 8,Eggs,GUAI SHU SHU,Guaishushu,kenneth goh,postaday

Portuguese Egg Tarts–Pastel De Nata (葡式蛋挞）

October 2, 2014 Kenneth Goh

5 Comments

INTRODUCTION

After the preparation of Hong Kong short crust pastry egg tarts, I thought it might be good that I tried out the infamous Portuguese egg tarts as well.

As in the case of the Hong Kong short crust

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