Archive for the ‘3.6 – Interesting Cooking Ingredients Series’ Category
INTRODUCTION
I have not eaten this childhood sweet for donkey years… I cannot remember when is the last time i have eaten but when I took the first sweets, the taste and texture are so familiar and this recipe yields
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I am utterly surprised that this canned food – Fried dace with fermented black soya beans (豆豉鲮鱼） even have a rather comprehensive write up in Wikipedia.. i have always thought that this is just a common household canned food
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This is a niche recipe and those who have ever seen or eaten this drink before can try the recipe as it can hardly find in the stores already. Those who have never seen or heard about the tea
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As per Wikipedia (Source: https://en.wikipedia.org/wiki/Suan_cai) , “Suan cai 酸菜(also called suan tsai and Chinese sauerkraut; literally “sour vegetable”) is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique
INTRODUCTION
“Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.The bacteria used to make yogurt are known as “yogurt cultures”. Fermentation of lactose
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This is a common item and i do not know if there are any Asian readers who does not know these sugar cubes. Well, it is always a hand gift item for friends who just return from Taiwan
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I am really confused about the name of this type of grilled Chinese sausages .. I asked around, many do not know and I am unsure it is a regional cuisine or a traditional Chinese cuisine. During my holiday
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First of all, I have thank Ms. A Sim for giving some sausage casing such that I can try out various recipes of homemade sausages.
When I saw her post of homemade sausage, out of my curiosity, I asked
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Deep fried peanuts sounds simple, it is just peanuts deep fried in some oil so as to get cooked and crispy peanuts.. But I have failed for the first time because I prepared this without any pointers. I prepared
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It was almost 2 weeks since I prepared this batch of crispy fried shallots and it is still crispy in air tight container.. What is so big deal about these crispy fried shallots? Is it not just shallots fried
