XO Sauce Stir Fried Loh Shu Fun / Mee Tai Mak

November 20, 2011

Mee Tai Mak/ Bee Tai Mak is one of the many forms of rice noodles that we eat in Asia. Very much like a shorter and more wriggly cousin of the Japanese Udon, the cantonese name of this noodle (Loh Shu Fun) literally translates to mean Rat’s Noodle. Not too difficult to understand for the […]

Read the full article →

Strawberry Jelly Cheesecake – Strawberry Jelly Heart

November 15, 2011

As much as I enjoy eating these Jelly Cheesecake, photographing them proved to be an extremely frustrating and uninspiring experience – quite possibly because all the imperfection rendered during cutting and slicing them (e.g. jagged edges) were magnified in ghastly detail through the camera’s lens. A very popular non-bake cheese cake in Singapore, this recipe […]

Read the full article →

Cranberry Cream Cheese Bun – Barcook? Not Quite Yet

November 10, 2011

I have never quite intended to bake this, definitely had not planned on putting up another bread post so soon after my recent Hokkaido Milk Bread post. Alan of TravelingFoodies had contacted me and asked me if I have a working recipe for the Cranberry Cream Cheese flat bun. He is a big fan of […]

Read the full article →

Hokkaido Milk Loaf (Hokkaido Milk Bread) – My First Bread Loaf….

November 5, 2011

I jumped onto the Bread Bandwagon rather late in life…:)  My first bread were the sweet soft buns-individual soft butter rolls made using the Japanese Water Roux (Tangzhong) method. Encouraged by the positive outcome, I added Yvoone C’s 65C Tang Zhong Bread to my cookbook collection. Poring over the different permutations of butter to flour […]

Read the full article →

Ondeh Ondeh (Onde Onde) – Sweet Potato Glutinous Rice Balls

October 29, 2011

South East Asian sweets and desserts are most strongly defined by the bite sized snacks known as Kuehs/ Kuihs.  Ondeh Ondeh has always been one of my favourite kuehs. I have never been able to resist these sweet chewy coconut coated balls ever since I was young. Soft and chewy in texture, this is probably […]

Read the full article →

Pierre Herme’s Sichuan Pepper Chocolate Truffles

October 23, 2011

We are down to the last 2 months of the year. Isn’t it boggling how each year seems to slip away faster than the last? In theory, with all the tools that we have now to make life easier and make us more efficient, shouldn’t time be stretched to linger just a bit longer? Perhaps, […]

Read the full article →

Magnolia Bakery – Cupcakes In New York

October 12, 2011

Magnolia Bakery needs no introduction. Most of us who enjoy baking would have heard about this famous bakery ,possibly like myself, through its famous cookbooks. I do not own any of the cookbooks from Magnolia Bakery…was almost tempted by the array of powdery pastel cupcakes on their covers but the lack of photos inside the […]

Read the full article →

The Purple Pig- Chicago

October 8, 2011

I have been on the road for the last 6 weeks and am now feeling extremely zonked out both physically and mentally. I don’t wish to get on another plane for as long as I possibly can! Travels take its toll but I have to admit it is sometimes not without its perks. I was […]

Read the full article →

Hong Kong Soya Sauce Fried Noodles – 豉油王炒面

September 19, 2011

One of the dishes which I simply cannot resist when I am in Hong Kong, is a good plate of the plain, simple Soya Sauce Fried Noodles. Totally simplistic in its make up and yet so flavourful and satisfying. This is somewhat similar to our morning breakfast favourite, the economy Fried Beehoon/ Fried Noodles. These are […]

Read the full article →

Traditional Baked Mooncake

September 11, 2011

When I went to get my mooncake ingredients at Kwong Cheong Thye 2 weekends ago, I was suprised to see the little alley way along Geylang Lorong 27 jammed with vehicles and the shop house corridor blocked by a long queue leading to a traditional Teochew pastry shop. The shop, Thye Moh Chan Cake House […]

Related Posts Plugin for WordPress, Blogger...
Read the full article →