Archive for the ‘1.2.5 – Chinese Pastries’ Category
An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕）
April 30, 2014 Kenneth Goh
44 Comments

INTRODUCTION

Today is an auspicious day for the blog. It is the day It the anniversary of this blog.

In fact this is not the exact day but it should be very near to 30-4-2013. I started my blog using

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1 - RECIPES,1.1.2 - Cakes and Muffins,1.2.5 - Chinese Pastries ,,,,,,,,,,
A Chinese Steamed Cake That I Am Not Familiar With–Hee Pan or Xi Ban (古早味喜板）
April 29, 2014 Kenneth Goh
13 Comments

INTRODUCTION

I was rather confused about this Chinese steamed rice cake called Hee Pan or Xi Ban that was doubted as a traditional celebration cake for Hakka descendants. However, two of my sister in laws and my wife’s auntie who

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1 - RECIPES,1.2.5 - Chinese Pastries ,,,,,,,,,,,,,,,
My Ugly Sesame Balls–Sesame Balls or Jian Dui or Kuih Bom (煎堆，芝麻球）
April 28, 2014 Kenneth Goh
5 Comments

INTRODUCTION

Updated post on 24-August 2014, please scroll towards the end for the updated post.

Despite the ugly look of my Jiandui or sesame ball, I have decided to issue the report as I know the reasons of the saggy

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1 - RECIPES,1.2.5 - Chinese Pastries,1.2.8 - Snacks ,,,,,,,,,,,
Transforming Rice Into Burgers?–Teriyaki Rice Burgers （米汉堡）
April 20, 2014 Kenneth Goh
3 Comments

INTRODUCTION

My wife bought back almost 20 rice burgers when she visited her friends in Taiwan last month. She tasted the rice burgers and she is so happy with the burger that she wanted us and her sisters to try

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1 - RECIPES,1.1.1 - Breads and Pizza,1.2.3 - Noodles, Rice and Others,1.2.5 - Chinese Pastries ,,,,,,
Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包）
April 16, 2014 Kenneth Goh
36 Comments

INTRODUCTION

Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to those in the

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1 - RECIPES,1.2.5 - Chinese Pastries,1.2.8 - Snacks ,,,,,,,,
Special Compilation of Sarawakian Cuisines
April 13, 2014 Kenneth Goh
3 Comments

INTRODUCTION

Since I started my blog about a year ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak

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1 - RECIPES,1.1.1 - Breads and Pizza,1.2.3 - Noodles, Rice and Others,1.2.5 - Chinese Pastries,3 - SPECIAL RECIPE COMPILATIONS,3.3 - Recipe compilation by theme ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
How About Pan Fried Your Meat Buns? Pan Fried Buns, Shengjianbao (生煎包，生煎馒头）
April 9, 2014 Kenneth Goh
5 Comments

INTRODUCTION

Shenjianbao （生煎包） or pan fried bun is not new to me. I have my fair share of these lovely buns when I was stationed in Shanghai for two years.

Even after I returned from Shanghai and when I went

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1 - RECIPES,1.2.5 - Chinese Pastries ,,,,,,,
15 Local Singapore And Malaysian Kuih and Snack Special Compilation
April 8, 2014 Kenneth Goh
3 Comments

INTRODUCTION

This is a special compilation for mostly Singaporean and Malaysian hawker centre’s cakes (kuih) and snacks. Most of the local Singaporean and Malaysian have take for granted this kuih’s and snacks as it is easily available at reasonable price

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1 - RECIPES,1.2.5 - Chinese Pastries,1.2.8 - Snacks,3 - SPECIAL RECIPE COMPILATIONS ,,,,,,
Prawn Croquettes (咸香虾枣可乐饼）
April 7, 2014 Kenneth Goh
10 Comments

Updated post on 19-1-2017

Upload of new pictures. 

A dish of my crazing cooking adventure. Nothing much to share except the recipe. I believed it is presentable to be prepared for entertaining house guests or as a party snack.

It

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1 - RECIPES,1.2 - Dishes,1.2.1 - Meat Dishes,1.2.2 - Seafood Dishes,1.2.5 - Chinese Pastries,2.1 - Chinese New Year ,,,,,,,,
You Seen This Glutinous Rice Cake Before–Hainanese Coconut Kuih or E Bua or Yi Ba (海南薏粑粿）
April 5, 2014 Kenneth Goh
12 Comments

Updated post on 26-11-2014

Decided to re-prepared this as the second attempt and adhere as closed to the Hainanese tradition as possible. Slightly changes in the recipe to enhance the texture of the dough and incorporate a new picture of

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1 - RECIPES,1.2.5 - Chinese Pastries ,,,,,,,,,,,,
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