singapore Archives - Guai Shu Shu

Singapore Style Teochew Peppery Bakuteh aka Pork Rib Tea (新加玻潮式胡椒肉骨茶）

April 17, 2016 Kenneth Goh

INTRODUCTION

I already have a bakuteh recipe but it is a Malaysian version and mostly comprises of spices and herbs. The soup are usually brownish and if you are interested, you can refer to this post: Pork Rib In Chinese

… Read the rest

1.2 - Dishes,1.2.1 - Meat Dishes,1.2.4 - Soup Dishes 8,Bakuteh,GUAI SHU SHU,Guaishushu,kenneth goh,Meat,pork ribs,singapore

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

October 16, 2014 Kenneth Goh

4 Comments

UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING

PART III COOKING THE SARAWAK LAKSA

Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.

To make

… Read the rest

1 - RECIPES,1.2.3 - Noodles, Rice and Others 10,8,CHINESE,GUAI SHU SHU,Guaishushu,HERBS,kenneth goh,laksa paste,LAKSA PASTE RECIPE,malaysia,postaday,sarawak,Sarawak laksa,singapore,SPICES

Malaysian Singaporean Chinese Food–Popiah Sarawak Style (干式薄饼）

October 6, 2014 Kenneth Goh

UPDATED POST ON 6-10-2014

As this is an very old post, I have decided to prepare some Sarawak Style dry popiah and do some picture shooting. Being one of the very first post of this blog, the pictures were not

… Read the rest

1 - RECIPES,1.2.5 - Chinese Pastries 8,CHINESE,Chinese meals,delicacies,food,GUAI SHU SHU,Guaishushu,kenneth goh,kuching,malaysia,POPIAH,postaday,sarawak,sARAWAK POPIAH,singapore,薄饼

The process of making Nonya Chang revisited…(Part II) （娘惹粽）

May 21, 2014 Kenneth Goh

4 Comments

Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of

… Read the rest

1 - RECIPES,1.2.5 - Chinese Pastries 10,8,bak chang,candied water melon,Food Preparation Series,GUAI SHU SHU,Guaishushu,kenneth goh,malaysia,nonya chang,pandan,Pandanus,postaday,rice dumpling,singapore,娘惹棕，端午，粽子，

I Love Hainanese Chicken Rice–Hainanese Chicken Rice (海南鸡饭）

January 7, 2014 Kenneth Goh

19 Comments

Updated post on 2-12-2016

A simplified recipe have been added. PLEASE SCROLL DOWN TO THE END TO GET THE SIMPLIFIED RECIPE.

ORIGINAL POST

INTRODUCTION

“Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese,

… Read the rest

1 - RECIPES,1.2.3 - Noodles, Rice and Others,4.1 - Singapore,4.2 - Malaysia 8,Chicken Rice,chinese cooking,Chinese meals,COMMON DISH,hainanese chicken rice,HOUSEHOLD COOKING,malaysia,postaday,singapore

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

November 23, 2013 Kenneth Goh

6 Comments

… Read the rest

1 - RECIPES,1.2.5 - Chinese Pastries,1.2.8 - Snacks 10,8,bak chang,candied water melon,Food Preparation Series,malaysia,nonya chang,pandan,Pandanus,postaday,rice dumpling,singapore,娘惹棕，端午，粽子，

Curried “Buttered” Meat Slices With Salted Eggs..

October 13, 2013 Kenneth Goh

8 Comments

INTRODUCTION

I have this meat dish as a side dish for yesterday’s dinner. It is a rather regional dish, cooking using the traditional Chinese cooking ingredient, salted eggs and the common Malaysian cooking ingredient, curry leaves (Murraya koenigii). In addition,

… Read the rest

1 - RECIPES,1.2 - Dishes 8,Chicken,Chinese dishes,curry leaves,Guaishushu,malaysia,Meat,pork,postaday,Prawn,salted egg,salted eggs,singapore

How Do You Do? I Missed You, My Dear Friend! – Traditional Coconut Tarts (椰子塔）

September 10, 2013 Kenneth Goh

15 Comments

INTRODUCTION

Coconut tart, a childhood snack that I really missed. Since I started blogging, I have never prepared this tropical coconut tart.. In fact, I have not eaten these tarts for years even though Singapore traditional bakery shops still have

… Read the rest

1 - RECIPES,1.1.2 - Cakes and Muffins,1.2.5 - Chinese Pastries 8,alteration,aroma,Bake,butter,Celsius,CHINESE,coconut,coconut tarts,coconuts,CONCLUSION,cuisines,cutter,degree,dessert,dough,essence,Facebook,fact,fillings,foods,fridge,grams,GUAI SHU SHU,Guaishushu,Hope,indulgence,influx,ingredients,item,kenneth goh,Make,malaysia,neighbours,Note,oven,pastries,pastry,postaday,quiche,readers,recipe,Scope,Shall,sheet,shelf,Shells,singapore,size,snack,Take,Tart,Tarts,Traditional,version,woman,Yochana

Come, Lets Have A “Soaked” Rice Vermicelli Dish–Vegetarian Fried Tom Yam Bee Hoon （素炒东炎炒米粉）

September 3, 2013 Kenneth Goh

4 Comments

Updated post on 1-9-2016

I issued this post about 3 years ago and I did not upload new pictures. Since today I am cooking, i have decided to upload some new pictures. This is a no rule recipe as far

… Read the rest

1 - RECIPES,1.2 - Dishes 8,bee hoon,fried bee hoon,postaday,rice vermicelli,singapore,tom yam,tom yam bee hoon,vegetarian

My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）

August 15, 2013 Kenneth Goh

23 Comments

It was 5 am in the morning. I told myself that I must wake up early to write this post and share with readers about this extremely simple recipe. This is rather a special post to me because it is

… Read the rest