Archive for the ‘1.2.1 – Meat Dishes’ Category
INTRODUCTION
I do not know this red coloured chicken irks you or you feel that it looks “sexy”? Personally, I found that the glossy reddish colour chicken looks attractive and complement well with the fragrance of the red glutinous rice
INTRODUCTION
“Kenneth is very hopeless when come to western cuisines
He does not know how to present the delicious food due to lack of exposure
But he need to submit cheesy recipe to a Chinese magazine
Facing with no choice
INTRODUCTION
Before you proceed to read the recipe, I have to highlight that there are things that i am not certain and I have to check and may amend the recipe.
This is one of the dishes that I always
INTRODUCTION
It is a messy attempt at the kitchen but I never regret preparing these because kids and my wife loved them.
You are trying to shape some mashed potatoes into a ball but the mashed potatoes are very sticky
INTRODUCTION
I was contemplating whether i should blogged Tandoori Chicken or Tikka Masala but after I did my researches for both recipes, apparently most recipes for both cuisines have the same spices and preparation method except that Tikka masala uses
INTRODUCTION
While I totally understand that it is not advisable to take too much processed food such as chicken franks, bacons and etc.., I cannot control what my kids are eating when they are not at me ..That is what
INTRODUCTION
This is a long procrastinated post and I am holding on trying the recipe because I knew that it is rather difficult to get all the authentic Thai ingredients unless I visited Golden Mile Complex Singapore where there is
UPDATED POST
I issued a korma chicken in July 2013, barely 3 months after I set up this blog. However, that recipe uses store bought premix and I felt that I owed the readers a recipe from scratch. I also
INTRODUCTION
I have never eaten this dish for ages but I can remember very clearly the taste of this aromatic dish. I have also never seen it sold at mixed vegetable rice stores or at restaurants. I do not know
INTRODUCTION
I am trying to trace the origin of this dish but not successful. Apparently this common restaurant dish in Singapore and Malaysia are not really common in China or other Chinese restaurants. I am unsure who paired sea cucumber
