Archive for the ‘1 – RECIPES’ Category
updated post on 7/9/2016
Make some amendments to the recipe for the benefit of vegetarian. For vegetarian recipes, please omit or exclude those ingredients in red ..
INTRODUCTION
This is a rather healthy dish…loaded with herbs and vegetables and with
INTRODUCTION
This is an easy peasy recipe but hard to master… I have tried many times and comes out with these rather ugly sugar coated yam stick.. Well, just to assure readers that if you are not able to do
Updated post on 7-2-2017
You can use the same recipe for salted egg yolk pineapple balls . Just add the homemade salted egg yolk powder to the dough.. I am using fresh salted eggs (baked at 150 degree and mashed)
INTRODUCTION
Very frankly, I have never tasted a piece of Castella cake or Japanese Kasutera honey sponge cake before. However, the pictures in the internet always captured my attention.. It looks like a moist, dense but tasty cake..
I goggled
INTRODUCTION
Me and my wife was having dinner in an Italian restaurants with our friends.. Though we are not really happy with the other dishes that we ordered, but we are generally pleased with the angel hair pasta in carbonara
UPDATED POST ON 30-11-2016
I have decided to upload another new recipe using yeast method which produced a softer stollen. In addition, almond marzipan is added to the bread. Please refer to recipe 2 in red for the new recipe.
I have decided to temporary put a mango mochi in this post. Mango mochi is a relatively common type of mochi in Hong Kong. The recipe is the same except that mango is used. However for the mochi, I have
INTRODUCTION
Whenever I frequented Japanese restaurants, as I can’t, seriously, I can’t take any raw food, I have not much choices but ordered cooked dishes like Katsudon, Unagi Don, Ramen and this Karaage. When I first tried this dish, I
Updated post on 9-12-2016
Upload the method prepare using the stove and some new pictures. Over the stove has no wastage as you do not throw the pineapple juice away. Therefore, it will take much longer to prepare .
INTRODUCTION
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