INTRODUCTION
I can vividly remember these small, flat, egg flavoured biscuits that I used to buy when I visited shopping centre years ago. But I can’t recall when it was popular.. I still saw them being sold when I passed
Archive for the ‘1 – RECIPES’ Category
INTRODUCTION
Have you ever wondered why a plate of economically priced beehoon or rice vermicelli (about S$1.00) can be so tasty and moist?
Yes, stall owners are selling at this price and business are good and you can spot such
INTRODUCTION
This is a humble, no fuss and simple recipe for an almond flavoured cake… It is simple, no fuss and humble because it utilized the very basic creaming method of cake baking…
In order to avoid any potential cake
INTRODUCTION
I was rather surprised to see this recipe in my favourite dessert cook book .“The Essential Dessert Cookbook Page” – a cookbook that have been with me for years and is full of Western desserts.
When I read
INTRODUCTION
Certain recipes that I blogged definitely is not trendy and at times, I doubt if there is any one who would try the recipes..These are usually cuisines that I grew up with.
I told myself that I have an
INTRODUCTION
In the last Chinese New Year, I did not blog about peanut cookies.. one of my favourite Chinese New Year cookies… I think from now on, I should spread my cookies recipe over a period of a few months
INTRODUCTION
I have been to Penang in Northern Peninsular Malaysia a few times but I had never tried the Penang Hokkien Prawn Mee there. But I do love the one that is sold in Singapore hawker centre..
It was a
INTRODUCTION
I was surprised with the texture of this bread..It was a very soft bread… On that morning I prepared the bread, for lunch, I used it to prepare some sandwiches for the kids..
On the next morning, I used
INTRODUCTION
In Singapore, it is called Soon Kuih (笋粿） or literally translated as bamboo shoot rice cake. Based on the name, it is expected that the filling of the rice cake is predominately comprises bamboo shoots.. However, that is not
UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
To make
Page 60 of 98
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