Archive for the ‘1.2 – Dishes’ Category
INTRODUCTION
I think most Asian families will know of this famous cream of mushroom soup. It is commonly sold in the canned form at supermarket. Most children will like this soup because it is very creamy..
My kids love this
INTRODUCTION
This is a rather classical type of Cantonese household dishes though it was also sold in classy restaurant.. Most Chinese granny will know how to prepare this dish that goes well with porridge or white rice. In this recipe,
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
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
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
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
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
INTRODUCTION
I was rather shocked that quite a lot of non Singaporean Facebook members do not know about mee pok, a type of flat noodle dish commonly found in the hawker centre selling fish balls （鱼圆面） and minced meat noodles
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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.
