Posts Tagged ‘kenneth goh’
INTRODUCTION
Many people missed granny’s cooking and they cannot replicate exactly the taste primarily because of two ingredients. Granny uses lard and MSG that most households are not using it because we were brainwashed that these two things are bad
INTRODUCTION
Every time when I wanted to issue a recipe, I will have to decide what is the purpose of the post. Will the readers be interested? Will it be too easy and is there any readers who will try?
INTRODUCTION
We used to eat braised luffa or sponge gourd and granny usually braised the luffa until very soft that melts in the mouth. That is why, most of us think that luffa cooking time will need to be very
INTRODUCTION
I have been struggling whether or not to share this simple noodle dish. Simple both in terms of cooking method and ingredients. After due consideration, I have decided to blog for records because every time I posted this dish
Updated post on 11-1-2017
I have decided to prepare this cake for Chinese New Year. I only cut some for picture taking and 80% of the cake will be wrapped in clingy wrap tightly and send to the freezer. When
INTRODUCTION
I think a lot of Malaysian and Singaporean like to eat Nasi Padang and if you spotted eggs coated with chilli, it is likely to be this dish: Telur Balado or literally baladao eggs. You can easily spotted in
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I think most people will know this famous “xia jiang jib (虾酱鸡） or Har Jeong Gai or prawn paste chicken. It is such a welcoming dish in the Tze Char stores and quite an famous fried chicken dish. Due
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IF you have ever visit Sarawakian families during big festivals such as Chinese New Year, Hari Raya, Gawai or Christmas, in the event you spotted a green colour cake, it is very likely that this is Kek Lumut. You
INTRODUCTION
Every Chinese New Year, my house will be full of mandarin oranges. I am sure other families are facing the same problem.
This Chinese New Year, I only bought 10 mandarin oranges. When I did my gift sending, the
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Many younger readers are very confused the two types of prosperity cakes: Huat Kuih (发糕） and Jidangao (kuey nerng Ko 鸡蛋糕) . They are both different in term of taste and texture and most important of all, all these
