Hello and belated New Year greeting!. Apology for neglecting the blog again for many weeks, I had disappeared to California enjoying the sun and hopefully has escaped the worst of English winter.
Chinese New Year is coming soon. This year is the year of the rabbit and 1st day of CNY is next Thursday 3rd Feb.
One of my CNY favourite snack is sweet bbq pork from Singapore (and West Malaysia too).
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I will share my very secret of making a very delicious biko. Have you tried biko with condensed milk? Well that's my secret :-). Everybo... -
Myanmar Curry of Beef with Potatoes This recipe was taken from centuries old cooking techniques and when possible applied modern cooking met... -
Turkey Batrik or Bulgur and Tomato Salad with Nuts This recipe was taken from centuries old cooking techniques and when possible applied mod... -
These are called Almond puff pastry if you ever see them in Baker�s Cottage (a Msian bakery chain). I prefer calling them almond puff finger... -
Tam-is ang sabaw ug lami kaayo, maong paborito jud nako ning sinabawan nga kinhason. Higop na ta mga higala :-), ug ingon pa sa akong lola m... -
Perfectly yummy!! Ingredients: 2 medium size tomato ( sliced) 2 salted egg 1 bunch potato tops ( talbos ng camote) 2 tablespoons calamansi o... -
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Ponyfish or sapsap is a small silvery fish creamy tasting fish, Simple yet delicious. Ingredients: 1/2 kilo Sapsap 1 cup water 1 onion 2... -
Lets go exotic today, I learned this recipe from my father. He makes a very good one of this, and everybody in the family loves it. It is t... -
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India Kube Mutli (Cockles with Rice Dumplings in a Spicy Coconut Sauce) This recipe was taken from centuries old cooking techniques and when... -
Somen is a white Japanese noodles made with wheat flour and can be served as salad or soup, either hot or cold. I made I cooked it mee sua s...
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