Posts Tagged ‘Guaishushu’
INTRODUCTION
I do not think i need much introduction to this iconic Thai Soup, Tom Yum soup.. As usual, I liked to refer to Wiki’s definition on worldwide famous cuisines such that the recipe does not deviate much from the
INTRODUCTION
This is a long overdue recipe. I remembered 2 years ago, some readers has been asking me for the recipe.
I do not know the name of this pancake and I now nothing about them. I have bought from
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If there are Western bloggers that issued Chinese recipes, it is always all those common dishes in the takeaway menu of the Chinese restaurants in their countries. Among the popular dishes are sweet and sour pork, General Tso chicken,
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I do not know when I get to know this thick pancake but I remember it is quite trendy nowadays in Japan. Google the Japanese name “厚いパンケーキ” will produce lots of beautiful attractive pancakes. Looking at the thick and
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I am unsure if you have seen this Chinese traditional cold cut appetizer. You may have seen this in some Teochew restaurants or you may have accidentally found something like this in the container of overnight braised pig trotter
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Singapore and Malaysia has a sizeable Indian population and I was shocked that I have never heard of this well known Indian dishes..May be I am not that exposed as yet. When members in an Australian Facebook Group posted
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An Indonesian rich tai tai phoned my wife and asked her to help to buy 10 bottles of salted egg yolk chips and couriered to Jakarta… She paid S$320 for the chips plus courier charges. That is the current
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Since the beginning of this year, there are readers who had been asking me if my well liked salted egg yolk cookies can be substituted with salted egg yolk powder sold at the stores. If you are interested in
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I personally does not have objections to use chemical raising agents such as baking powder and baking soda, but when a recipe called for usage of quantities that exceeds my comfort limit, I will feel uncomfortable about the recipe.
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I have failed this recipe once two years ago, the reason being I make it too big and I have difficulty to deep fry the yam ring until crispy. It was a mess and since then, I did not
