INTRODUCTION
I think I need not to further elaborate the French famous pastry – croissant as it is rather common in Singapore and Malaysia. However, it is good to understand what is a croissant as per Wikipedia:
“A croissant (
… Read the rest
INTRODUCTION
I prepared this special dessert for our wedding anniversaries… A rather easy to prepare dessert with great taste..
I have decided to prepare this because of its simple ingredients and ability to prepare it in small batches… It is
INTRODUCTION
There is not really any detail recipe in this post but some photo sharing for the benefits of my vegetarian readers. I just ended my yearly month long vegetarian diet two days ago and I promised some Facebook Group
INTRODUCTION
Most of us grew up with western style biscuits together with Asian items such as kuih, porridges etc.. as our breakfast items…..However, the so called western biscuits that we have then or even now are very different from the
INTRODUCTION
When Asian Food Channel posted a picture of white rabbit creamy candy in its timeline, it caught my attention because I did not have this sweet for many years. Yes, in fact it brought lots of childhood memories…I love
INTRODUCTION
Despite the fact that I am not very happy with the burnt coconuts bits on top of the muffins, I got encouragement from Facebook Group members to issue the recipe and most of them wouldn’t mind the burnt coconuts..
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
Updated post on 24-3-3016
i have prepared a big custard pie which essentially are many egg tarts as in this recipe. This is not invented by me but all these while, western recipes does have custard pie though spices such
Upload of new pictures on 16-11-2016
INTRODUCTION
I swore I never like to cook this glutinous rice cake (Ningbo Niangao (宁波年糕） or Shanghai Niangao （上海年糕）or Bai Guo Gan （白果干） ) as it has to be soaked for many days before
INTRODUCTION
This is the last among the three Chinese flaky skin biscuits besides Chinese sugar puff (pong pia， 太阳饼，碰饼) and Sweetheart cake (老婆饼）..
Preparation is almost the same except the fillings and slight modification in the crust to make it
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