Tuesday, 27 February 2018
Relocating to Taipei
The movers have started packing for the move to Taipei as it takes about a month for the shipment to arrive there
Most of my kitchen stuff waiting to be packed
So from now until June I will only post as and when I can. I hope that you will bear with me during this interim period.
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It was my fruit seller who introduced this soup to me and it is actually quite delicious. The soursop also known as prickly custard appl...
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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...
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Malaysia is truly a food paradise not only for the various types of cooked food but also for the great variety of green vegetables, herbs ...
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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...
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Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ...
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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 ...
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Green dragon vegetable from Cameron Highlands, Malaysia is becoming more and more popular in Chinese restaurants. It is often stir fried ...
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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. ...
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I use fresh Cordyceps militaris for this soup because it is cheaper than the dried cordyceps from the herbalist shops. In fact, a study s...
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Most of my friends tell me that nobody wants to eat the ribs used to cook soup and they end up throwing the ribs away. My solution is ...
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