Posts Tagged ‘8’
INTRODUCTION
This is a compilation of common Chinese household vegetable dishes targeted as new house chefs. Including in one post is the technique of vegetable blanching and the common sides ingredients to go with the vegetable dishes. The list
INTRODUCTION
As a Sarawakian food blogger, I will not do justice to Sarawak if I do not blog this rather uniquely Sarawak cuisine., Kacangma or motherwort chicken. This is a famous Chinese Hakka confinement food, meaning food specially cooked
INTRODUCTION
As my blog index is quite in a mess, I have decided to summarize my blog entries for reader’s easier reference. These are the Chinese or Asian desserts that I have prepared captured both from this blog and from
Updated post on 26-8-2016
Update a new vegetarian recipe and upload of new pictures
INTRODUCTION
Since my father passed away about 30 years ago, our family, including my mum never cooked this dish. I cooked this dish based on my
INTRODUCTION
I am a bit embarrassing to issue this post as my blueberry sunk to the bottom of the cupcake and I do know exactly what is the cause of it. As I want to maintain the moisture of the
UPDATED POST ON 7-11-2014
Today, I have prepared some radish cake but the simpler hawker version. As we all know, hawker version radish cake will not have anything fanciful… Just very simple radish, flour and seasoning.. I believed that is
INTRODUCTION
When I issued my post 2 days ago on the traditional Kueh Bahulu and macaroon look alike Kueh Bahulu (If You Don’t Have The Mould Try This Macaroon Looked Alike–Kush Baulk （蛋花糕）), a number of readers
INTRODUCTION
This is a rather trendy bun in Singapore without much history. It all started (pardon me if I am wrong) when the famous bakery chain (Bread Talk) started selling this. It is really a hit when it was first
INTRODUCTION
Just before Chinese New Year, my cleaner helper asked me if I want a Kueh Bahulu mould. She said another household wanted to throw away the mould and since she knew I like baking, she offered to bring it
INTRODUCTION
If you asked me whether it is easy to prepare this traditional steamed glutinous rice cake 20 years ago, I can tell you it is laborious. In fact you need patience to soak the glutinous rice, steam it, pound
