Posts Tagged ‘GUAI SHU SHU’
INTRODUCTION
I am having a fever and I will quickly share this no frill post because I have lot of recipe queuing up in the pipeline.
In addition, I have already adequately addressed the background of Kee Chang or alkaline
Updated post on 5-7-2016
I have decided to take some new pictures using the preserve black olives . The rice which is less blackish is prepared using preserved black olives.
INTRODUCTION
I think even without going to Thai restaurant, many
INTRODUCTION
This is not a new recipe. This is a recipe that I designed for a magazine one year ago under the theme “one dish baked meals”. It is the baking of Japanese curry chicken rice and transform this dish
INTRODUCTION
Last few years, I have already shared more than 15 muffin recipes and this year, I intend to share more recipes that I have not covered before.
I like to design and to bake muffins because it is fast
INTRODUCTION
i have to be frank that I am not very familiar with this Nasi kunyit pulut or turmeric glutinous rice as I have never eaten that before but I remembered seeing it in shops with red eggs. While Hokkien
INTRODUCTION
If you like begedil or perkedil, a Malay potatoes patties, I believed that you will like this quite an uncommon Chinese traditional potatoes cake . In fact, the taste is very close but the texture is slightly different due
INTRODUCTION
I already have a bakuteh recipe but it is a Malaysian version and mostly comprises of spices and herbs. The soup are usually brownish and if you are interested, you can refer to this post: Pork Rib In Chinese
INTRODUCTION
It was an accidental discovery that I found this type of stir fried noodles in a Malay stall.. That day, we were at a place whereby there was no Chinese eating outlets. We walked inside a Malay restaurant and
UPDATED POST ON 4-7-S016
This post is still half hanging and I have decided to finish off what I have promised readers. I have said earlier that if it is the injection method, it will be a very easy method.
INTRODUCTION
“Water chestnut cake (simplified Chinese: 马蹄糕; traditional Chinese: 馬蹄糕; Jyutping: maa5 tai4 gou1) is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. When served during dim sum the cake is usually
