Friday, September 09, 2011
Braised Black Vinegar Chicken (红烧黑醋鸡)
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I created this dish because I saw a Chinese food show that talked about the many benefits of consuming black vinegar. Black vinegar ori...
17 comments:
Monday, September 05, 2011
Pan-Fried Lemon Pepper Salmon
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I have not pan-fry salmon for ages. I always took the least time consuming method by baking it in the oven. After a while, I guess I miss...
11 comments:
Thursday, September 01, 2011
Pear Preserves Cake
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One of the reasons I made the pear preserves was I wanted to make this cake. This cake was soft and moist and well received by my girl...
17 comments:
Monday, August 29, 2011
Pear Preserves
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I sampled a pear preserves at my friend's house and really liked it. Since Bartlett pear is in season now, I would love to make it ...
14 comments:
Friday, August 26, 2011
Merdeka Open House 2011: Makan Through Malaysia: Klang Bak Kut Teh
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Bak Kut Teh or 肉骨茶 or "meat bone tea" is a mixture of complex Chinese herbs, garlic and spices pair with pork ribs and simmer for...
18 comments:
Wednesday, August 24, 2011
Stir-Fried Okra/ Lady's Fingers
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Okra or Lady's Fingers as Malaysian called it is often found in stir-frying, in curry, in young tau foo or simply steam it whole. B...
9 comments:
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