上湯娃娃菜 ～ Braised Chinese Cabbage in Superior Broth

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 sure about the English name, so I hope I dun get it too wrong :).  Actually I want to add dried scallop too, but I found out that I don't have any in my kitchen so I replaced it with dried shrimp.  Of cos if you do not...

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Danish Pastry ~ Duchess

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 (COLD STORAGE, Market Place and if you are lucky NTUC), so I tried out different type of Danish pastries. There is a wide range of fillings and toppings as well as shapes and sizes to choose from, which can make the preparation of these...

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Swiss Chicken Wing (Cash's Version)

Swiss Wing is the name given to a kind of sweet soy sauce-flavored chicken wings served in some restaurants in Hong Kong. It is marinated in sauce made up of soy sauce,sugar, Chinese wine, and spices. Despite the name "Swiss," it is unrelated to Switzerland. Instead, it is believed to have originated in either Hong...

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Green Tea Matcha Macaron

This was the second attempt ... Look more like KeroKeropi already? To do the KeroKeropi design: 1. Draw 2 cicrle using white chocolate and put in the fridge until set 2. Glue the eyes to the macaron shell using the leftover garnache 3. Draw the eyes with dark chocolate 4. And the cheek with pink royal icing. First time writing recipe with drawing, hope it adds...

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