Christmas 2020 – Oh what a year 2020 has been and that is saying it midly! I feel very emotional today. I was cooking and crying at certain points. I cannot gurantee that the pigs in blankets do not have an extra dose of salt. I am not sure if it’s the brandy or watching … Continue reading Christmas 2020 – cheers to absent family and friend.
It is of not secret that I call my in-laws, my outlaws and they still love me (I think) kekekekeke This is they way they make gravy. My son declared that today’s gravy was so good he could drink it like beef broth if hungry. Guidance on how to make with pictorial today. Continue reading Beef gravy as taught by my outlaws
I love a good roast and Côte De Boeuf or ribeye of beef is my favourite cut to roast. So this Christmas I roasted one and took some pic for a special friend who said she has trouble cooking beef. I hope she enjoys the step by step pictorial. Hope she will try again as … Continue reading Côte De Boeuf – Ribeye of beef
‘Ding! Ding! Ding!’ as a youngster in Malaysia, towards the early evening I would be so happy and excited to hear the ‘roti man’ bell a ringing. This means I can get either one or the other snacks which I simply love. Carefree days. First I will check for Masala vadai which is not often … Continue reading Masala Vadai
Besil pesto sauce was first introduced to me by my late father-in-law. Tears welled up my eyes as I type this. It’s been a year since we lost him but it still hurts. I missed his daily phone call to ask me ‘What’s for lunch, Julie?’ He might not be here but his teaching/recipes lives … Continue reading Basil pesto sauce
The pipa ( Chinese: 琵琶) pronounced as ‘pee-pah’ is a four-stringed Chinese musical instrument, belonging to the plucked category of instruments. Sometimes called the Chinese lute, the instrument has a pear-shaped wooden body with a varying number of frets ranging from 12 to 26. Pipa toufo should resemble the shape of a pipa. Every time I … Continue reading Pipa Toufo (琵琶豆腐) – signatory mine
Kiam Hue steamed pork belly or minced pork is one of those dish that makes you go for that extra bowl of rice. On a cold raining day like today it is fabulous. This is such an easy dish to cook. I literally start by frying the salt fish on low heat and start slicing … Continue reading Kiam Hue steamed pui bak (Salt fish pork belly)
I collect three things in my life and one of them is woks. I just love a good wok and I like to try them out. I do read reviews but unless I have tried them out for myself I would not recommend nor ditch any. Recently I have been asked by some ladies and … Continue reading A Woking we go ….
Einstein said “Imagination is More Important Than Knowledge” For knowledge is limited to all we now know and understand, while imagination embraces the entire world, and all there ever will be to know and understand.” I have been thinking of making this flower rolls for eons. Last year my friend came to my house and noticed my spring … Continue reading Flower rolls Huā Juǎn/花卷 with lap cheong – Special
It is without a doubt that if you want to eat something to your taste or if you are fussy with your food then you have to learn to make it yourself. I have to admit I am quite fussy though my close friends will say I am extremely fussy. I, on the other hand … Continue reading Fu Pei Guen – 腐皮卷 (虾 & 鸡); prawns and chicken beancurd wraps
