First of all, I would like to thank you for your support in reading my posts. Thank you, thank you. Secondly, I want to let you know that I will be on vacation for the next 2 weeks so no cooking at all. Will start again in the new year. I would like to take this opportunity to wish you all A Very Merry Christmas and Happy New Year.
Aunty Celia
Wednesday 20 December 2017
Subscribe to:
Post Comments (Atom)
-
This is a super easy stir-fried vegetable which will become little bit sticky when cooked and some people don’t like the slimy texture bu...
-
Adding chestnuts to tau yue bah gives it a slightly richer flavour and taste. This dish goes very well with plain congee. Ingredients...
-
Mani cai (pucuk manis) is commonly used in pan mee but it is also delicious fried with eggs or cooked the nyonya way in coconut milk. ...
-
This fish is very sweet and is so crunchy when deep fried. Another way to cook it is with taucu (bean paste) which goes very well with pl...
-
Although fresh wai san looks starchy it is not as fattening as potatoes. Nowadays, I like to use it as a replacement for potatoes when I ...
-
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ...
-
Green dragon vegetable from Cameron Highlands, Malaysia is becoming more and more popular in Chinese restaurants. It is often stir fried ...
-
There are so many types of chicken curry but I always love the one that my mother taught me which is what I am sharing here. When I was l...
-
Salt is a strong-tasting substance in the form of white powder or crystals used to improve the flavour of food or to preserve it. Salt...
-
Egg and tomatoes is a very popular dish in China where it is on the menu in almost every restaurant. You can cook it as a soup or stir fr...
No comments:
Post a Comment