Archive for October, 2016
INTRODUCTION
When you have kids around, there are not much things you can order at Thai restaurant. They do not take spicy food, they do not fancy seafood and they do not like tangy food as well.. Therefore, one of
INTRODUCTION
If you can procure any thick noodles that look like the picture below, by all means, use it for this special recipe. This noodle have a special name dai luk min (大碌面）which means thick noodles and is specially required
INTRODUCTION
This is an iconic Cantonese dessert that are commonly found in Hong Kong. It is not my intention to issue this recipe but when I posted my steamed eggs as in the pictures below, members are asking if it
INTRODUCTION
I was having dinner in a soya sauce chicken rice restaurant and we ordered a plate of salted fish bean sprouts. If my memories do not failed me, it cost us more than S$10 for a plate shared by
INTRODUCTION
It was almost 2 weeks since I prepared this batch of crispy fried shallots and it is still crispy in air tight container.. What is so big deal about these crispy fried shallots? Is it not just shallots fried
INTRODUCTION
This dish looks like a Chinese New Year dish since both leek and roast pork only commonly appeared during Chinese New Year seasons.. It may be the case traditionally but since now we can get leeks and roast pork
INTRODUCTION
Usually when i frequented Indian Mamak stores or Indian restaurants, I have never order chapatti though I have heard so much about it.. I usually ordered roti canai as in this post: Roti Prata, Roti Canai, Roti Paratha ,
INTRODUCTION
This is a very common old-fashioned Chinese restaurant egg dish and I am sure that many readers should know about this dish. It is a cheaper dish when compare to meat dish and usually the price is almost the
INTRODUCTION
This is another dish that I grew up eating..In addition to the salted vegetables minced pork dish, this is another favourite dish that I always looked forward to eating when I came back from school .. I ate it
INTRODUCTION
When I was a kid, my daily breakfast was rice porridge without fail. I had this porridge breakfast until the day I left my house for university in Kuala Lumpur. No cakes, no breads or even steamed buns like
