Archive for the ‘1.1 – Pastries’ Category
INTRODUCTION
Happy new year and I am rather busy to adjust my daily workload since kids are schooling tomorrow.
I do not have much to talk about this cookie but I get to know this Indonesian cookie from the famous
INTRODUCTION
Somehow I remember some members of a Facebook Group ever prepared this cake during Chinese New Year and I was told that it is an auspicious cake.
Well， Chinese always associated pineapple (黄梨 huang Li or Ong lai) with
INTRODUCTION
I have a Kenwood Chef mixer at home and all these while, I have been using them to prepare breads, Chinese steamed buns and etc..Though it is powerful and produce a better kneading results, but it does have some
INTRODUCTION
I believed if you have bought something like the picture below from the famous Bengawan Solo in Singapore, you will like this cookie that is sandy and literally melt in the mouth. ..
If you are Sarawakian and you
Updated post on 9-12-2016
I have decided update some new pictures to the post since I issued the post 3 years ago. Note that 2016 winter solstice falls on 21st December 2016
INTRODUCTION
Winter Solstice Festival is a few days
INTRODUCTION
I really loves this dessert.. It is not my creation but a very common dessert in Shanghai and Ningbo. It has a very smooth black sesame filling that will flow out of the tangyuan. In the Ningbo area, it
UPDATED POST ON 4-12-2016
I have updated another new recipes on using muffin approach to prepare a quick bake for Christmas. Please scroll down for recipe 2 in red. This muffin is especially relevant for those who do not like
INTRODUCTION
Because of the preparation of German Christmas bread, stollen (Recipe: German Classic Christmas Bread Stollen (德国圣诞面包 – 史多伦）), I home made some marzipan or almond paste. Since i have some left over marzipan, I have decided to make
INTRODUCTION
“Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in
INTRODUCTION
All these while, I knew there is such a glutinous rice roll but I have never tasted it before. I knew traditionally, it was prepared using pig intestines and I do not think I will attempt to try it
