Posts Tagged ‘guaishushu1’
INTRODUCTION
This is not the first recipe that I have on salted egg yolk dishes. On October 13, 2013, I issued this post: Curried “Buttered” Meat Slices With Salted Eggs.. based on one internet recipe but I did not like
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This is a special compilation for the Dumpling festival for 2017. All the dumpling recipes for www.guaishushu1.com are all captured in this post. PLEASE CLICK ON THE PICTURE OR THE BLUE UNDERLINED LINK TO GO TO INDIVIDUAL RECIPE.
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In Singapore and Malaysia, we all know of a Chinese New Year cookies, lek tao Ko or mung bean cookies.. If you are interested, you can refer to this post: An Old School Of Snow White Cookies–Mung Bean Cookies
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i have ever prepared my own natural yeast but after a few failed attempt of making breads, I have decided not to continue feeding the natural yeast and let it die naturally.
However, there is one day I used
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If the bread in the following picture appeals to you, you are invited to further understand the recipe.
However, if the rugged bread like the picture below is the type of bread you are looking for, you should stop
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This is my last dumpling recipe for the year and I shall continue sharing more recipe next year. This is a dumpling of my own creation with the intention of designing a halal dumplings for those who can’t take
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I am rather embarrassed wanting to issue this recipe and it is not my intention to share with readers this simple household recipe. I believed I am the only blogger to blog this dish. Lol. However, I have decided
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To me, this is a rather strange cake, a hybrid of sponge cake and leavened cake such as butter cake. It is much lighter than the normal butter cake but denser than the sponge cake. In fact, it does
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This is a dish that I am not very familiar with when I was young. If not because of the famous “Muthu’s curry” in Singapore, I will not have known this dish. Just like Singapore Bakuteh or pork rib
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“Leavening agent, substance causing expansion of dough and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.” (Source:
