Monday, August 13, 2012
Thursday, August 9, 2012
Monday, August 6, 2012
Thursday, August 2, 2012
I adapted a recipe from Christine's Recipes to make these cute little steamed 'woon chai ko' with red bean. However, I tweaked the recipe a bit by using palm sugar instead of brown sugar.
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...
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...
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...
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...
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...
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...
Looks like I've developed a craving for Korean food! Here's my first attempt at preparing Pork Bulgogi with this Pork Bulgogi ...
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