INTRODUCTION
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
INTRODUCTION
At times, I am puzzled why certain delicious dishes in Hong Kong and Taiwan was not popular in the region. It seems that this recipe is an extremely common household snack or dish in Hong Kong especially as a
INTRODUCTION
Yesterday is really a busy day for me. I have been making mayonnaise, baking pizza and this Pavlova. By the time I have to take picture of this Pavlova, I was feeling extremely tired and after I ate one
INTRODUCTION
Guaishushu told himself, once in a while playing with colouring is okay since he did not have a chance to colour since after schooling.
Two months ago, he “accidentally’ brought a full set of colouring intended for icing decoration
INTRODUCTION
One number baking ratio adventures continues and gradually extends to other pastry. I have explained in this post about how I want to apply this ratio to cup cakes, muffins, fruit cakes, layered cakes and other pound cakes.
INTRODUCTION
This is a soup dish that I have always craved for it。 It is rather extraordinary as not many Fujian Chinese soup dish are as sour as this dish。 However, it is a well liked dish that most Chinese
I am trying out this format whether it works or not.
On 17-July 2013, white rice served with:
1 | Spinach pork rib soup | 菠菜排骨汤 |
2 | Fried Bean Curd and Fish Cake with Chinese Celery | 豆干鱼饼炒芹菜 |
3 | Pak Choi Soup | 大白菜排骨汤 |
On 30 June, 2013
White rice served with:
30-Jun | Watercress Pork Rib Soup | 西洋菜排骨汤 |
30-Jun | Braised Chicken Wings | 酱鸡翅 |
30-Jun | Grilled Sanma (Pacific Saury) with lemon | 柠檬烤秋刀鱼 |
30-Jun | Chinese Water Spinach fried with fermented beans | 蕹菜炒豆瓣酱 |
The last
I like to simplify my recipe. When I cooked or when I baked, i usually think of bachelor who are kitchen phobia and who do not like to cook. With this in mind, I always modify my recipe to the