Posts Tagged ‘8’
INTRODUCTION
About 10 years before my mum passed away in late 80’s, a family friend from Penang taught her to cook this dish in Sarawak.. It is a yellowish colour of Laksa that was made with fish broth and served
INTRODUCTION
“酸豆角是指腌制过的豆角。豆角含有丰富的优质蛋白质、碳水化合物及多种维生素、微量元素等，可补充机体的招牌营养素。其中所含B族维生素能维持正常的消化腺分泌和胃肠道蠕动的功能，抑制胆碱酶活性，可帮助消化，增进食欲。” （Source：http://baike.baidu.com/view/1184819.htm）
Literally translated from Chinese Baike Wikipedia, preserved long beans refer to marinated long beans. The beans are rich in proteins, carbohydrates, minerals and vitamins that are beneficial and provide nutrients for the body.
INTRODUCTION
I have been holding on the preparation of Assam laksa because of 3 herbs and 2 of which create the distinctive flavour as compared to other laksa. These three herbs are laksa leaves (daun kesom) , torch ginger (bunga
INTRODUCTION
I do not know the origin of this bread and I only that it was called “milk pan” by the bakery…Using English pronunciation, it shall be pronounced as “pun” as in puncture. ..”Pan” is a Japanese word meaning “bread”
INTRODUCTION
I have said many times that when I frequented Japanese restaurants, I have less choices to order because I only eat cooked food… Besides Katsudon, karaage, the next most common dish is teriyaki chicken..Teriyaki chicken is
INTRODUCTION
I have a post on Acar Timun Sarawak (Sarawak preserved cucumber) usually served together with prawn crackers during Chinese New Year… And that Acar is slightly different from the Nonya Acar Awak that I will share in this post.
INTRODUCTION
How I wish I can scrap off the custard toppings.. It is a total disaster as I have selected the wrong recipe. It is not smooth and hard and I regretted that I should have used back my trusted
INTRODUCTION
My mind is very “blank” when I am writing this post.. I do not what to write about the dish except the recipe..
This is a recipe that I stumbled across when I searched for prawn recipe.. I can’t
I have prepared some for photo taking and also more compact type of layering and omission of Ferrero Rocher . It is less sinful but the deliciousness would not be compromised.
In addition, I have added gelatin for easier setting
INTRODUCTION
The steamed cake in this post is called “chi kak kuih” or “鼠麹粿“, a type of steamed glutinous rice cake that are common in the coastal province of People’s Republic of China especially in the the province of Guangdong
