Archive for the ‘1.2.5 – Chinese Pastries’ Category
UPDATED ON 4-5-2016
A new recipe for the dough have been updated.
INTRODUCTION
I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon
Updated post on 17-2-2017
I have decided to share a hand made noodles recipes by cutting method. Though it does not look as good as the machine made, but it will facilitate those readers who does not have any machines.
INTRODUCTION
Imagine that you are painting a flat pan with some sticky batter… You try to cover the holes in between… You keep covering the holes until it become one piece… You take out the courage to use your hand
UPDATED POST ON 6-10-2014
As this is an very old post, I have decided to prepare some Sarawak Style dry popiah and do some picture shooting. Being one of the very first post of this blog, the pictures were not
Updated post on 13/1/2017
Upload a new recipe which is Nonya style commonly sold in Melaka.
As contrast the recent recipe which is sandy and melt in the mouth, nonya style of traditional pineapple tarts have a CRISPY crust and
INTRODUCTION
After the preparation of Hong Kong short crust pastry egg tarts, I thought it might be good that I tried out the infamous Portuguese egg tarts as well.
As in the case of the Hong Kong short crust
INTRODUCTION
Many readers missed our traditional cuisines but most new house chefs did not know how to prepare it. Pardon me to say that most traditional recipes are simple and fast and easy to prepare but with awesome taste..
It
INTRODUCTION
Regarding Asian cake of beehive or honeycomb structure, I have recipes for Malaysian Beehive Cake – Kek Sarang Semut..and
And also Indonesia’s famous Honeycomb Cake – Bingka Ambon.
And today is the third cake in this category called
INTRODUCTION
Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root. In fact, I grew up with this familiar childhood root.
When I was young, my parents planted some tapioca
INTRODUCTION
When Asian Food Channel posted a picture of white rabbit creamy candy in its timeline, it caught my attention because I did not have this sweet for many years. Yes, in fact it brought lots of childhood memories…I love
