UPDATED POST ON 7 January 2015
I found that it is much crispier without the cups. It will spread outwards a bit but very crispy and nice to eat.
I have also made some minor amendments to the recipe
Updated post on 8/1/2017
Upload of new pictures and the method of deep frying.
INTRODUCTION
My family members except me loves this crab sticks commonly sold in Singapore and Malaysia supermarket. It was usually sold in the frozen department and
Reproduced from my post dated 30-4-2013
For Malaysian and Singapore Chinese, it is a tradition that during Chinese New Year, cookies and other delicacies were being prepared for purposes of entertaining visitors. Families either bought ready made cookies, or as
Upload of new pictures on 6-11-2016
INTRODUCTION
I am busy baking my cookies and in between my oven slots, I have prepared some Chinese pork jerky or “Bak Kwa”. As long as I can remember, we always have Bak Kwa
INTRODUCTION
During Chinese New Year, most Chinese families will have visiting guests whereby cookies and cakes are served. In addition, as this is the major festival, there are praying ceremony that requires some traditional steamed cakes. This post is a
Updated post on 12/1/2017
While Kuih bangkit is an iconic traditional cookies that are well liked by many but not everyone like kuih bangkit because it is rather dry. Therefore, I have toyed with adding melted butter to the dough
UPDATED POST ON 15-10-2014
I have some leftover curry chicken left, so I decided to use these curry chicken and potatoes to prepare some curry puffs. To transform the curry gravy into the filling, you will need to cut the
Updated post on 2-1-2017
I have been preparing this sambal udang cookies almost every Chinese New Year. I have not using the store bought shrimp floss as i found that it is rather fishy. You can always refer to this
INTRODUCTION
I have been holding this post for a while because I am waiting for my steamed glutinous rice cake to harden so that I can cut and show readers how to prepare this sticky rice cake. Somehow, this is
INTRODUCTION
I have been holding this post for a while because I am waiting for my steamed glutinous rice cake to harden so that I can cut and show readers how to prepare this sticky rice cake. Somehow, this is