INTRODUCTION
One of the most common comments received when you posted your pork trotter pictures is there are lots of collagen and it is very beneficial to the skin.. Well, this is a true fact minus the fats under the
Archive for the ‘3.6 – Interesting Cooking Ingredients Series’ Category
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INTRODUCTION
This is the long overdue recipe that I have never blog.. It was very trendy 2 years ago. I still remembered then I just started my blog and I can remember that a few bloggers started sharing recipe and
INTRODUCTION
First of all, I have to apologize that I got confused with term Yuzu and pomelo.. I was confused because of the Japanese Kanji 柚子 is different from the Chinese character 柚子. Though both characters are the same but
INTRODUCTION
I doubt if any one from my generation have never try eggs and if they try, never like eggs. Of course they are some unfortunate people in this world that have egg allergy and can only have cakes or
INTRODUCTION
I will be shocked if any of the Malaysian or Singaporean Chinese readers who do not know about this type of noodles.. Further explanation of this noodle may insult the readers.. ha ha
But as usual, for the sake
INTRODUCTION
I doubt if any Chinese , Japanese and Koreans do not know any thing about soya beans. Some soya bean products such as bean curds are so common that the Chinese name (“Tofu” or “ 豆腐“） have been accepted
INTRODUCTION
This is a long awaited post on prawns and some of the picture were a few months ago. This is a special post on Chinese ways of preparing prawns for cooking purposes and including one tamarind prawn recipe.
Prawns
INTRODUCTION
I doubt if any one from my generation have never try eggs and if they try, never like eggs. Of course they are some unfortunate people in this world that have egg allergy and can only have cakes or
I am not running away, in fact, I like chilli peppers. The spicier the merrier.
I like to make my own chilli sauce, I will find the spiciest chilli I can for the making of my chilli sauce. I have
Re-blog from : asean2015 in Tumblr.com
ASEAN Community – Shrimp Paste
Shrimp paste or shrimp sauce, is a common ingredient used in ASEAN cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, ngapi (ငါးပိ)
