NTRODUCTION
I do have my fair share of favourite and respected bloggers and top of the list will be a pioneer in the blogging industry..- Aunty Yochana . I am unsure where is she now but i like to go
Posts Tagged ‘kenneth goh’
… Read the rest
INTRODUCTION
This is a long due post and in fact i have wanted to do this compilation for quite a while… Today, I squeezed out some time to do a summary on the traditional kuih fillings and its skin or
INTRODUCTION
All snow skin moon cakes are basically the same.. Just the moon cake crust and your choice of filling.. What differentiate your moon cake and others is your mould design and how you present your moon cake in an
INTRODUCTION
During dinner, wife was asking me, what is the brand of the grilled Saba that was served in the dining table? I kept quiet and she asked again, was it me who prepared the grilled saba? I nodded my
SPECIAL ANNOUCEMENT
Prior to sharing about this recipe, I wish to take this opportunity to announce that Guaishushu’s second E-book will be due to be released this few day and I seek your kind support. I will further advise the
INTRODUCTION
While I know many bloggers have blogged this common dessert, to be frank, I am rather reluctant to share this recipe as the recipe is so flexible and most household will know how to prepare in their unique way.
Updated post 4-8-2016
upload new pictures and a video on the shaping.
INTRODUCTION
Pardon me for my ugly shaping.. There is nothing wrong with the recipe and in fact I like the recipe very much.. It is my skill of
INTRODUCTION
Two weeks ago, when I prepared a brinjal or eggplant dish, I was “bombarded” by my family members that the look of my cooked eggplant looked extremely disgusting… Yes, I agreed because I did not deep fried the egg
INTRODUCTION
If you doubt the texture of this cookie, it resembles something like pinwheel cookies, hermits, biscotti or other refrigerated and cut cookies. It is not the type of melt in the mouth cookies.. It is the type that is
INTRODUCTION
I have not been sharing buns recipes for quite a while and since I found a good dough recipe, I have a tendency to use the same dough to churn out different type of sweet or savoury bread or
