Special Compilation of Sarawakian Cuisines

INTRODUCTION

Since I started my blog about a year ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak

Read the rest
What I “Ate” Today (家常便饭系列)…. 17 August 2013- Special 16
What I “Ate” Today (家常便饭系列)…. 17 August 2013- Special

You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my

Read the rest
FOOD PREPARATION SERIES INDEX 8
FOOD PREPARATION SERIES INDEX
    The following are temporary indices for all recipes issued by Guaishushu in both http://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert

Read the rest
Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Update on 13-9-2016

Upload of new pictures. I have been preparing this these few years as I really like the fritters which is crispy. The thinner your fritters, the crispier it will be.

INTRODUCTION

Vegetable fritter is  rather international. Almost

Read the rest
What I cooked today (家常便饭系列)- 30-7-2013 12
What I cooked today (家常便饭系列)- 30-7-2013

You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my

Read the rest
Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

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.

INTRODUCTION

This is the

Read the rest
What I cooked today (家常便饭系列)- 16-7-2013 8
What I cooked today (家常便饭系列)- 16-7-2013

On 16th July 2013,

Pasta with home made tomato sauce.

Today, I have cooked my pasta sauce from scratch (meaning from tomato). I learned this when I visited one of my French friends in Paris many years ago. I am

Read the rest
What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面) 16
What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

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

Read the rest
What I cooked today (家常便饭系列)- 3-7-2013 4
What I cooked today (家常便饭系列)- 3-7-2013

I thought I might change my format a bit with regard to this series. I am still trying to brush up my food porn skills!

On 3 July 2013, white rice served with:

1 Braised Chicken with Soya Sauce 酱油鸡
Read the rest
Blanching Vegetables in Chinese Cooking - 利用汆烫准备可口的中式的”菜”肴 8
Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴

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,

Read the rest
简体中文繁體中文Bahasa Melayu
Skip to toolbar