Wednesday, 21 December 2016

LAU SAR BAO

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If you love Bao,  you will love its soft spongy texture.  If you find tau Sar Bao too common or too plain to savor in a dim sum r...

PUMPKIN SPREAD

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Taking advantage of the abundant supply of pumpkin,  I try making use of it to the fullest.  Among the several recipes that I ha...

PUMPKIN SWIRL

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  I love the bright yellow colour of pumpkin.  This time  I use it to make these pumpkin swirl. White layer: 100g milk ...

SIMPLE SOURDOUGH

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To start a Sourdough may be a tedious job I usually get the joy out of feeding and  seeing it becoming more active each day M...
Sunday, 18 December 2016

OK BURGER

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Ever wonder why it is called  OK Burger? This Burger Bun is made with Rolled Oats & Chia Seed. Today, many people are t...
5 comments:
Monday, 5 December 2016

AYAM MASAK MERAH

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Ayam masak merah is the 1st Malays dish that I learn to cook I was attracted to its colour and then the taste There are many w...
Sunday, 4 December 2016

PUMPKIN CRACKERS

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Crackers are always welcomed They are basically made with Tapioca flour One drawback is that it needs to be deep fried! This...
4 comments:

STEAMED PAK TONG KOH

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When I was small I love to eat Pak Tong Koh. It is a sweet white rice kuih called Pak Tong Koh in Cantonese. Suppose to be...
1 comment:
Wednesday, 30 November 2016

GREEN TEA MILK BUNS

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This is a lightly sweetened, milk rich soft buns with  Green tea added for extra flavor and filled with red bean paste  ...
Sunday, 27 November 2016

FOOCHOW BOK CHOW GEA

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BOK CHOW GEA This is a popular dish among the Foochow community in Sitiawan My mom who is 86 years old, cooked this dish f...
14 comments: