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
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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... -
Last week, I suddenly had a craving for stir fried green chillies which I have not eaten for a very long time so I decided to pamper myse... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
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. ... -
Purple laver ( Zi cai 紫 菜 ) Seaweed is smooth in texture and forms delicate sheet like thalli , often clinging to rocks. The most... -
In South East Asian cuisine, we tend to use dried anchovies rather than the pickled ones. They are normally fried in oil until crispy an... -
Leek ( 蒜 ) have the same pronunciation as counting ( 算 ) therefore we must make sure there are lots of leeks in the house so that there ... -
I first bought burdock root by accident because I thought it was wai san and wondered why it tasted so different. Eventually I found out ... -
The 3 year old in my house loves this soup. She calls the white fungus “jelly fish” and the quail eggs “baby eggs”. She can finish a whol... -
Finally i have got my act together after sorting out my pc and camera. So here is the first post for the year. White bitter gourd is more...
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