A bit lazy to make bread, crusts for quiches are too troublesome. Don’t want to make any pastry, too much
I just came across this when a Facebook friend told me about it. So I went ahead and baked a
Print Yum Curry Buns IngredientsBread 1 recipe from Tangzhong bun Filings 3 large potatoes, diced to 1/2 cm cubes 1
I made red bean soup, a lot, a lot of it, perhaps two kilograms. And nobody is eating it anymore.
I’ve cooked up quite a potful of red beans with no idea what I wanted to do with them after
Chiffons are actually very good candidates for low carbo and low sugar bakes. However, it depends a lot on the
We eat these on a daily basis in Singapore. It is sold literally everywhere. When I was teaching in SMU,
I used to love to make these as a teenager. They taste wonderful to me. Imagine the glee when Delifrance
Nasi is rice in Malay, while lemak means fat, though when we say lemak, it often refers to coconut milk
Every single first day of Chinese New Year (大年初一) is the biggest occasion in our family. That is also the
My husband loves these. He would buy them warm from this bakery in Shenton Way (I forgot the name of
I thought about a relevant English name for this dessert and lava custard seems appropriate. But this is a custard
These must be the most common dim sum one can get from any Hong Kong or Cantonese Dim Sum place.
Steamed yeast buns has always been my nemesis. It looks so deceptively simple yet, I find it harder than any
These are absolute favourites with my hubby. And there are so many reasons why. The top is crunchy with the
This is a staple breakfast for Singaporeans. In the mornings, the soya bean hawkers will boil their soya bean milk
I used to watch my mum do this drink manually. I reckon every mother knows how to do this. It
Have not done these for a while and almost forgot that my little son loves this to bits. My friend,
My earliest memory of Soon kueh is my mother kneading the dough inside a red plastic container. I remember putting
Asians like our breads pillowy soft and fluffy. These are seen in bake shops from North Asia Japan, to Taiwan,
We used to buy these in the mornings for breakfast in the market, before the hawker centers appeared in the
I have not heard of this bread until I read about it on Facebook from a blogger called Vivian (sorry
This must be a staple with Hongkongers and Cantonese. I have it so often, it has become a routine. The
Croissants are not difficult to make, just really time consuming. These are a form of laminating pastry but because of
While the Hongkongers make great for their egg tarts, across the sea, Macau is famous for its Portugese tarts. A
These egg tarts are what we grew up eating. The last time I made them must be at least 20
The dragon boat festival is a special occasion in Singapore when I was growing up. We would make these dumplings
I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I've tried
Spanish breakfast is made simple here with canned cannellini beans and spicy chorizos, topped with feta cheese.
Warm muffins bless the soul on a cold morning. Never overstir and never overbake muffins, that's the only secret, really.