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Recently attended the Jam Session by World Gourmet Summit, its a refreshing experience to meet up with visiting guest chefs from around the ... -
While I was doing a research online on how to do the famous Hokkaido souvenier "Shiroi Koibito" ( Chocolat Blanc et Langue de... -
I get to know this dish in China and I am really loving it, so I am recreating it in my own kitchen. Frankly speaking I am not too sur... -
I learn about this dessert on my recent trip to HongKong. me and my husband fell in love with it right away, however we felt ... -
Chinese love to drink soup...so do I and my "boss", I remembered once we were in Europe for 20 days without the "chinese soup... -
Nasi uduk is made by cooking rice soaked in coconut milk along with spices, lemongrass and knotted pandan leaves to add fragranc... -
When I started this project, I thought of doing the Cantonese pineapple bun, so I Google about it and the more I Google, my plan change... -
This is my second blog on puff pastry. As you know I am quite happy with the frozen puff pastry I found @ the local supermarket (CO... -
Gamja jorim (Korean glazed potatoes/ braised potatoes), is perfect when you want to make an affordable and filling yet delicious dish. It... -
This dish has always been the comfort food in the house. It remind us of our grandma time when we place our share of dish and rice in a b...
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