INTRODUCTION
Actually, I have been eating this flat bread for many years and I am still very confused about the name. When I as studying in Kuala Lumpur, it was called roti canai and when I settled in Singapore, it
Archive for October, 2015
INTRODUCTION
Today is Saturday and the family is going out for dinner later, i therefore choose a simple recipe to share with all.. I still have lots of recipe in the my photo bank and some are rather long winded.
INTRODUCTION
This is a recipe that you can keep for Chinese New Year.. It is a famous Chinese traditional dessert called eight treasure glutinous rice dessert or 八宝饭。
Of course you can also prepare it to satisfy your craving now
INTRODUCTION
Luohan Zhai (罗汉斋） is a very representative dish or iconic of Mahayana Buddhism..The stew of 18 vegetarian cooking ingredients and the 18 ingredients represent the 18 arhat, the disciples of Buddha. In Wikipedia, it was written that:
“The Eighteen
INTRODUCTION
While I was browsing my recipe book and this fruit cake really captured my attention.. I liked the golden colour combination for its ingredients.. To me it looks very sexy and beautiful and it will be very different from
INTRODUCTION
Egg is one of the most common cooking ingredients but it is rather difficult to master it perfectly. It seems easy but without some pointers, it may be difficult to use the imagination to cook to what it looks
INTRODUCTION
If you reject roti prata or roti canai for health reasons, this recipe is not for you. Stop here! For the benefits of my non Singaporean and Malaysian readers, roti canai or roti prata (印度煎饼） is a type of
INTRODUCTION
Some home cooked dishes looks easy but I can never get it right if there are no pointers.. One of the dish is this Chinese prawn omelette..
We cooked based on what our mothers used to cook .. We
INTRODUCTION
When I was in Shanghai, my helper in Shanghai used to cook this dish. That is how I get to know this ..
Over here, most chestnut was paired with pig trotters due to its long cooking hours. Pairing
INTRODUCTION
This is a rather common Cantonese dessert in Hong Kong though it was not as popular in Singapore and Malaysia. The picture and the description captured my attention and I have the urge to prepare one to try out
