I will be shocked if any of the Malaysian or Singaporean Chinese readers who do not know about this type of noodles.. Further explanation of this noodle may insult the readers.. ha ha
But as usual, for the sake
Updated post on 24-3-3016
i have prepared a big custard pie which essentially are many egg tarts as in this recipe. This is not invented by me but all these while, western recipes does have custard pie though spices such
Upload of new pictures on 16-11-2016
I swore I never like to cook this glutinous rice cake (Ningbo Niangao (宁波年糕） or Shanghai Niangao （上海年糕）or Bai Guo Gan （白果干） ) as it has to be soaked for many days before
This is the last among the three Chinese flaky skin biscuits besides Chinese sugar puff (pong pia， 太阳饼，碰饼) and Sweetheart cake (老婆饼）..
Preparation is almost the same except the fillings and slight modification in the crust to make it
Friends are asking me what to do with the fried glutinous rice flour (gao fen 糕粉） left after the preparation of snow skin moon cake.. The first thing that comes into my mind is one category of Chinese flaky
This is a simple dough recipe that I would like to recommend readers to consider keeping for preparing common breakfast buns. It is is easy and faster to prepare and yields a soft and fluffy bread. It can be
Good morning readers,have a great Happy Mid Autumn Festival.
First of all, I have to apologize for the mistake in my Chinese wordings as it will take too much time to amend the word and I only discovered it
Mid autumn festival and mooncake festival will be few days away and I thought besides mooncakes, it might be a good idea to have some osmanthus steamed sponge cake to join the “celebration”. For those who can’t eat mooncake,