Updated Post on 9-10-2014
I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of
UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.
On 22 July, 2013, white rice served with:
Korma Vegetable and Chicken (蔬菜及鸡肉科尔马）
Blanched Ladies Finger （青烫羊角豆）
- Chinese Cabbage (Napa) Soup ( 大白菜汤)
Updated on 29-5-2016
I have decided to upload a video with simplified recipe in red towards the end. This recipe is still valid for that recipe is easier. Please scroll towards the end for the video.
This is the
On 13 July, 2013. – Tomato noodles
Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).
The main difference between
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,