Tuesday, June 29, 2010
Saturday, June 26, 2010
Made these Cream Corn muffins as I was eager to try out the Aussie Demerara sugar as a topping.
The full-bodied toffee and subtle butterscotch aroma of this sugar really helps to create a more flavourful and aromatic muffin. Add this sugar into your cofee .....Quote 'makes the pleasure of sharing intimate coffee moments even better' Unquote from CSR Demerara sugar.
Thursday, June 24, 2010
Tuesday, June 22, 2010
Saturday, June 19, 2010
We were in Singapore the last weekend for a short visit and had dinner @ this Japanese restaurant ...... 'Ichiban boshi', which was within walking distance from the hotel where we were staying. I was rather impressed with the service as the young waitresses and waiters who served us were very polite and patient with our orders!
We were lucky that we left Singapore on Tuesday otherwise we would be stranded when the floods inundated certain parts of the city state!
Thursday, June 17, 2010
Arrowroot comes from the root of a large, leafy plant that is native to Central and South America and the Caribbean. It is also found in other tropical regions such as South East Asia, South Africa, Australia and Florida.
Although bland in taste, Arrowroot contains calcium and carbohydrates and other nutrients, primarily used for its soothing benefit and its effect in dealing with diarrhoea. It is also used in the kitchen to thicken soups, sauces or as an ingredient in some recipes for biscuits. Vegetarians use it instead of eggs in bread and desserts.
Tuesday, June 15, 2010
Saturday, June 12, 2010
Thursday, June 10, 2010
When I saw Anncoo's post on 'Steamed prawns with vermicelli' some time ago, I told myself that I must make something like this. So, I tweaked it a bit and managed to come up with this ....... 'Steamed Fish fillet with Rice Vermicelli'.
Tuesday, June 8, 2010
Saturday, June 5, 2010
Thursday, June 3, 2010
I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
Tuesday, June 1, 2010
My neighbour introduced me to this Vietnamese restaurant and so we dropped by last weekend to try it out. It was packed when we arrived but managed to get a table after waiting for a while. I was rather amused by the footnote on the menu which caught my eye ......."If the food is delicious, tell your friends. If the food is not delicious, please tell us"!
The proprietress of the restaurant was a gusty lady with very good PR. She apologised to customers for late service, thanked them vehemently for patronising her restaurant and reiterated that they return for more.
When the food came, I clicked away and also checked with the waitress about the ingredients. I also asked the lady boss about the sauce that went into my dried vermicelli/mong. She was a bit surprised that I was so inquisitive and also noticed that I was taking shots of the food. So, I casually told her that I would like to post her restaurant's food on my blog. She also mentioned that her husband, the chef had been specialising in Vietnamese food for 12 years in the States and they have outlets in the Klang valley as well. There's an outlet in Wooley Centre, Ipoh Garden but there's not much variety there.
When we asked for the bill, guess what ...... she told us that the pot of tea was complimentary as an appreciation for blogging her restaurant's food and we only paid 18.40 rgt for the scrumptious meal!
This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings. Initially I had a ...
I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file ...
I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to bring back to Melbourne. As Chinese New Year is b...
Of late, you must have noticed that I've quite a number of 'booze' posts in my blog. Well, I was doing some cleaning up of...
Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boilin...
I got hold of this Almond Bread recipe from a very old edition of Australian Women's weekly. After scrutinising the recipe and on go...
A ctually, this is supposed to be Matcha Green tea bun with red bean filling but since the green tea colour is not so distinct, I opt...
I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant. As I manage...
I made this porky dish over the weekend. The meat was tasty and tender and it fell apart easily. You can serve this with rice or on...
Inspired by Angie's Gluten Free Green Pea Muffins with Poppy and Mozzarella I made these to try out as I still have some green...
My Blog List
- ► 2012 (89)
- ► 2011 (117)
- Steamed Ginger Chicken
- Cream Corn Muffins
- Mushroom Pork Ribs Noodles
- Curry Chicken Buns
- Ichiban boshi, Singapore
- Arrowroot ~ 'Fun Kot' soup
- Apple Slice
- Pan-fried Teriyaki Chicken
- Steamed Fish fillet with Rice vermicelli
- Meat Floss Roll
- Ginseng Six-Flavour Soup
- Steamed Bun ~ Pau
- Dinner at Restoran Vnam Kitchen
- ▼ June (13)