Posts Tagged ‘kenneth goh’
INTRODUCTION
I bet you have never seen bun with such an unique shape. It is another type of lotus leaves bun. I have been holding this recipe for quite a while. The time when I was given the recipe, I
INTRODUCTION
My dialect group is Chawan aka Zhao An (诏安），the town next to Chaozhou (潮州）and Shantou (汕头）。 While I have been sharing recipes for many dialect groups such as Teochew, Hakka and Cantonese , but it will be an injustice
Updated post on 15-802018
I have decided upload a new set of picture after I managed to get the mould from Taobao.
I have already sold almost 300 pieces non vegetarian version this year (2018) and will prepare another batch
INTRODUCTION
When Ms. Patricia Ho posted this dish in my Chawan (Zhao An aka 诏安） dialect Facebook group, I am so excited because I have almost forgotten this dish. Ms. Ho has a lot of unique Chawan dishes that
INTRODUCTION
Every year after moon cake festival, this cake will start to appear in Facebook. The reason is simple because many family have leftover Gao Fen (糕粉） or cooked glutinous rice flour from the preparation of snow skin moon cake.
INTRODUCTION
Since I issued the roti canai or pratha recipe, readers have been asking me for the recipe of curry dhal, a type of gravy usually served with roti canai in the Malaysian and Singaporean eating outlets. That is the
INTRODUCTION
Many people believed that moon cakes are sweet, even overly sweet based on traditional moon cake perceptions. However, this is not true, not all moon cakes are sweet and one of the classic example of savoury moon cake is
INTRODUCTION
Not everybody like snow skin moon cake and I am one of them. I do not like snow skin because of the Gao Fen (糕粉） which is the main ingredient of preparing snow skin moon cake though I have
INTRODUCTION
My ex-colleagues insisted my wife bought Shio Pan from a local bakery and let me try. She gave me the shio pan and to be frank, I am not impressed with it as it is salty and rather tough.
INTRODUCTION
I do not think I need to introduce this dish and in fact, I also do not know how to promote this dish.
It is such a common prawn dish in my house when I was young but the
