after a series of misfortune in the kitchen, i’d decided to take it easy… some say, it’s time to rest… for me, it meant starting from baking the basics… i…
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when Joyce raved about how delicious this tart was, i knew i had to try baking this… and oh was she right… it is really yummy…. i love the nutty and gritty…
ok… i mentioned before i’m a disaster by the stove before ya? i seriously mean it… i burn everything i cook… yes, including pots and pans… i have no idea…
i have made 烧果子 in the past but till date, i still do not know the exact translation for this （￣～￣;）… japanese call it baked cake.. anyway, if you know…
winter seem to be arriving much earlier than it supposed to have.. it’s so chilly… plus central heating has not come on… so the average room temperature, is 5 degrees…
pandan leaves are readily available anywhere back at home in Singapore… but here in beijing… it’s a nightmare… .·´¯(>▂<)´¯·. i have to travel so far out just to buy them from…
it’s an extremely tiring day for me today though the day has barely passed…. i made pork floss, and as i’m blogging this, i’m cooking pineapple jam… i can feel…
the best glutinous rice balls i ever tasted, is probably from chengdu… the infamous 赖汤圆 (Lai Tangyuan) as they call it… it was originated by Mr. Lai Yuan Xin in…
i cannot get enough of mochi~s… they are so delicious and easy to make…. Original recipe adapted from 第一次做麻薯 Ingredients Dough 15g flour 25g glutinous rice flour 25g rice flour…
and finally the long awaited wind is here… i do hope the city clears up a bit.. i haven’t seen the sun for days.. sometimes, i wonder why i’m still…
i hardly make any savoury pastries at home, mainly because sweetness is a preferred taste… but this i had wanted to make for a while… just lazy to fry the…
as i revisited all the bookmarks that i’d made for the past years, i found this printed recipe chucked away in my folder… my hubby loves char siew pau… and…