INTRODUCTION
I have long wanted to issue the madeleine recipe but I do not have the mould. Without the mould, it can’t be called a madeleine. Yesterday, I unwillingly and irrationally bought an imported mould from USA that cost me
INTRODUCTION
While Singapore and Malaysia breakfast items have economy fried noodles, Hong Kong has this very humble soya sauce fried noodles. It is very humble as the flavour of the noodles is purely from soya sauce and you can easily
INTRODUCTION
When I was stationed in Shanghai, I needed to work a lot of overtimes. One of the snacks that I like is the oatmeal biscuits and that is how I started to like this biscuit. I like it because
INTRODUCTION
When one Facebook friend, Ms. Jo Lim posted her Korean egg bread and share her recipe to a Facebook Group’s members, many members are trying and what attracted me is the concept of having an egg in a “bread”..
INTRODUCTION
I prepared a cake, it is a successful cake, but as I do not know how to cut it across, it make my cake cut with unevenness. I tried to decorate the cake into a simple Victoria Sponge cake,
INTRODUCTION
There is nothing to shout about this simple recipe. This is a traditional Hubei cuisine that is quite common in China Chinese restaurants. Due to its round and beautiful exterior, it was prepared during big reception dinner signifying reunion
INTRODUCTION
“A bagel (Yiddish: בײגל beygl; Polish: bajgiel), also spelled beigel, is a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly
INTRODUCTION
Ah ma asked me what I was cooking, I said I was cooking omelette. She saw the ingredients and started to make comments :”Aiyah, why your fried eggs have chilli, cannot put flour lah.. just egg is enough!” .
INTRODUCTION
I am rather shy to show you my first attempt of making the most basic sushi rolls.. There are many imperfections in the rolls as the fillings are not centre, it is not round enough, uneven height and etc.