Archive for March, 2015
INTRODUCTION
I have always wanted to prepare this savoury steamed sponge cake after a member in my Facebook Group asked if any one have the recipe.. I have the recipe from a book but I did not have a chance
INTRODUCTION
I am happy to have found this set of images that I have taken in December 2014.. I thought it was corrupted . Then, I was busy preparing new year cookies until I totally forgot about this recipe.
This
INTRODUCTION
I totally have no idea as to why water spinach or Chinese convolvulus, or kangkong (as in Malay） are teamed up with Chinese style dry cuttlefish… I cannot seems to trace the origin of this dish… I am
INTRODUCTION
I have a weak point for this type Chinese pancake.. I love the yeasted flavour of the crust and the soft sweet fillings.
I have recently just issued a recipe: Glutinous Rice Flour Red Bean Pancake (豆沙烧饼-糯米皮）， but the
INTRODUCTION
About 10 years before my mum passed away in late 80’s, a family friend from Penang taught her to cook this dish in Sarawak.. It is a yellowish colour of Laksa that was made with fish broth and served
INTRODUCTION
“酸豆角是指腌制过的豆角。豆角含有丰富的优质蛋白质、碳水化合物及多种维生素、微量元素等，可补充机体的招牌营养素。其中所含B族维生素能维持正常的消化腺分泌和胃肠道蠕动的功能，抑制胆碱酶活性，可帮助消化，增进食欲。” （Source：http://baike.baidu.com/view/1184819.htm）
Literally translated from Chinese Baike Wikipedia, preserved long beans refer to marinated long beans. The beans are rich in proteins, carbohydrates, minerals and vitamins that are beneficial and provide nutrients for the body.
INTRODUCTION
I have been holding on the preparation of Assam laksa because of 3 herbs and 2 of which create the distinctive flavour as compared to other laksa. These three herbs are laksa leaves (daun kesom) , torch ginger (bunga
INTRODUCTION
I do not know the origin of this bread and I only that it was called “milk pan” by the bakery…Using English pronunciation, it shall be pronounced as “pun” as in puncture. ..”Pan” is a Japanese word meaning “bread”
INTRODUCTION
The name of this cake is called Milopita in Greek and I was introduced to try this cake by a member of my Facebook Group, Sis Lianlian Gliptis..
She posted the cake picture plus the recipe… I promised to
Updated post on 23/3/2015
A new illustration for caramel kaya was presented. For this illustration, I have used the quick method of cooking the custard and blending the custard to the consistency I want.
INTRODUCTION
There is nothing to shout
