In Singapore, it is called Soon Kuih (笋粿） or literally translated as bamboo shoot rice cake. Based on the name, it is expected that the filling of the rice cake is predominately comprises bamboo shoots.. However, that is not
UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
This will be a short post and with no fixed recipe.. I am sharing more of a concept than a recipe because it is a way of getting rid of stale cake and it very much depends on what
UPDATED ON 4-5-2016
A new recipe for the dough have been updated.
I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon
There are many many recipes of Teochew style braised ducks.. and every household will claim that his or her recipe is the best..However, I dare not to claim that mine is the best or the most authentic as it
Updated post on 17-2-2017
I have decided to share a hand made noodles recipes by cutting method. Though it does not look as good as the machine made, but it will facilitate those readers who does not have any machines.
Imagine that you are painting a flat pan with some sticky batter… You try to cover the holes in between… You keep covering the holes until it become one piece… You take out the courage to use your hand
UPDATED POST ON 6-10-2014
As this is an very old post, I have decided to prepare some Sarawak Style dry popiah and do some picture shooting. Being one of the very first post of this blog, the pictures were not