UPDATED POST ON 8-10-2014
PLEASE SCROLL DOWN TOWARDS THE END FOR AN UPDATED POST OF THIS RECIPE.
It is bread surrounded by a cake…Rather confusing. A bread dough was placed in the loaf tin, prior to the baking of
Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to those in the
Since i have the star shape piping nozzle, I have decided to prepare some for picture taking. In addition, to maintain crispiness, I have decided to add some rice flour to the recipe.
My churros have a rather funny
Since I started my blog about a year ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak
This is a dish with no history and created by my humble self. I was thinking to prepare this dish when I have guests in house.
There is nothing to write about except the recipe since this is my own
Shenjianbao （生煎包） or pan fried bun is not new to me. I have my fair share of these lovely buns when I was stationed in Shanghai for two years.
Even after I returned from Shanghai and when I went
This is a special compilation for mostly Singaporean and Malaysian hawker centre’s cakes (kuih) and snacks. Most of the local Singaporean and Malaysian have take for granted this kuih’s and snacks as it is easily available at reasonable price