Archive for the ‘3 – SPECIAL RECIPE COMPILATIONS’ Category
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It has been long that I wanted to blog this dish but I always forget to buy all the eggs.. I am attracted to the colourful combination of the eggs and black in this recipe make the dish stands
UPDATED POST ON 29-11-2016
Many readers have been asking me about how to wash the pig maw or pig stomach. Prior to this, I have no confidence how to wash the stomach at all but I can vividly remember what
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I do not expect many readers to try this recipe as you may not be able to get the ingredients in Singapore (pardon me if I am wrong), but my objective of introducing reader this unique cooking ingredient would
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Wisegeek has a very detail write up on salted caramel sauce. It was written that:
“Salted caramel is simply a caramel candy topped with sea salt. It was popularized by French chef Pierre Hermé in the 1990s when
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I have shared quite a number of simple household recipes and received rather favourable responses and this make me wanted to share more of what I have prepared at home at dinner table.
This is a dish that we
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I have to be frank that I do not like chiffon as I do not like the texture. Unsure of the reason, I have a tendency to cough when I took a bite of most chiffon. I found that
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This is a type of Chinese pot stickers with chives as the primary ingredient. It is a common street snack that were sold especially in Northern China and Chinese may eat this as snack or as main meal. Though
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I have long wanted to try this recipe because I have heard so much about this Pepper cake of Taiwan. But I have always forgotten about this until this morning when I stumbled across a recipe and I decided
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Malaysian and Singaporean curries are mostly orangey red, Thai has their green version of curry, Indian curries looks yellowish and Japanese curry is brownish.. However, Indonesian has a very famous Javanese curry that looks rather pale , beige to
