Posts Tagged ‘GUAI SHU SHU’
INTRODUCTION
Certain recipes that I blogged definitely is not trendy and at times, I doubt if there is any one who would try the recipes..These are usually cuisines that I grew up with.
I told myself that I have an
INTRODUCTION
In the last Chinese New Year, I did not blog about peanut cookies.. one of my favourite Chinese New Year cookies… I think from now on, I should spread my cookies recipe over a period of a few months
INTRODUCTION
I have been to Penang in Northern Peninsular Malaysia a few times but I had never tried the Penang Hokkien Prawn Mee there. But I do love the one that is sold in Singapore hawker centre..
It was a
INTRODUCTION
I was surprised with the texture of this bread..It was a very soft bread… On that morning I prepared the bread, for lunch, I used it to prepare some sandwiches for the kids..
On the next morning, I used
INTRODUCTION
In Singapore, it is called Soon Kuih (笋粿） or literally translated as bamboo shoot rice cake. Based on the name, it is expected that the filling of the rice cake is predominately comprises bamboo shoots.. However, that is not
UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
To make
INTRODUCTION
This will be a short post and with no fixed recipe.. I am sharing more of a concept than a recipe because it is a way of getting rid of stale cake and it very much depends on what
INTRODUCTION
This is a special compilation of the biscuits and cookies recipes that were issued by the blog. For recipe, please click on the pictures or the blue colour link to go individual posts. At least half of the
INTRODUCTION
Before you read further, I have to disclaim that this is not an authentic lapis Surabaya recipe…It was not because it uses much less eggs and fats in the cake… As a result of which, it is not as
UPDATED ON 4-5-2016
A new recipe for the dough have been updated.
INTRODUCTION
I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon
