Sauce Archives - Page 4 of 4

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

June 19, 2013 Kenneth Goh

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INTRODUCTION

Sarawak is one of the states in Malaysia located in the island of Borneo. It has many unique cuisines and one of the rather unique pastries is the Sarawak Midnight Cake as mentioned in this post and another one

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Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴

June 16, 2013 Kenneth Goh

5 Comments

INTRODUCTION

Traditional Chinese cooking don’t usually use the blanching method for cooking its vegetables. Usually, they stir fried with oil in a hot wok or frying pan.

My mum will usually take out a frying pan, put in some oil,

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What I cooked today (家常便饭系列）- 30-5-2013

May 30, 2013 Kenneth Goh

On 30-May 2013,

White rice served with:

1.	Sarawak Laksa Chicken	砂朥越辣沙酱鸡
2.	Pak Choi with Oyster Sauce	耗油上海青
3.	Three mushrooms chicken soup	三菇鸡汤
4.	Seaweed chickens	海带鸡片