Archive for April, 2015
INTRODUCTION
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
INTRODUCTION
Don’t confuse this USA biscuit , a type of quick bread with Commonwealth style of crispy biscuits or cookies. As per Wikipedia,
“A biscuit in the United States and parts of Canada, and widely used in popular
INTRODUCTION
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
INTRODUCTION
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
Updated post on 3/10/2016
Upload of new pictures.
INTRODUCTION
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
INTRODUCTION
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
INTRODUCTION
“Pisang goreng alt. Goreng pisang (fried banana in Indonesian/Malay) is a snack food made of banana or plantain being deep fried in hot cooking oil, mostly found throughout Indonesia, Malaysia, Singapore,
INTRODUCTION
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
Updated post on 25-9-2016
Upload of new pictures . Today I have re-prepare the recipe and upload new pictures. I have used baking method instead of deep frying.
INTRODUCTION
First of all, I have to thank members of certain Facebook
INTRODUCTION
Most Chinese households steamed eggs as it is a tasty and affordable dish..
However, not all steamed eggs will be silky smooth though it uses only 2 ingredients, eggs and water. There are certain pointers that need to be
