Char Siew Pork Ribs

The Char Siew posting in this blog is one of the most sort after and from the comments, i know that everyone who have tried making Char Siew with this recipe liked it alot. My family always give me the thumb up when Char Siew Pork or Char Siew Pork Ribs are served. Make sure you have a huge pile of napkins ready cos these Char Siew Pork Ribs are so finger-licking good . Basically, the marinate is the same, the only difference is the choice of meat, one is just shoulder/belly pork while this are Ribs be it Spare or Baby Back

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Flaky Egg Tarts

If you are a Dim Sum lover, you will recognise these delectable tarts and if you frequent the Dim Sum restaurants, you will know that these tarts disappear fast. If you do not ask the waitress to reserve some when they are out of the oven, you will not have any...........

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Fried Shallots from Scratch

Shallots are called bawang merah kecil (small red onions) in Malay. Do not confuse shallots with green onions or scallions. Shallots tend to be more expensive than onions but their sweeter, milder, more complex flavor are worth it, no wonder they are much favored by chefs. I am quite lucky that shallots are not that expensive and affordable unlike Down Under, i was told that they are cost double digits $$.

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Fleischmann's 1 Dish Cinnamon Swirl

When i saw this recipe in a magazine, i knew it would come in handy one day. The one day came when i had guests and i had no plans for breakfast, there were no sausages nor bread and i had only 1 egg but i had this recipe..........

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Whitebait Omelette

What is Whitebait? Read about it in Wiki. I have always known it to be called "Ngan Yee Chai" translated literally from cantonese will be "Silver Fish". and when i googled for more info, i was horrified that the 'paramites' that we find in our old forgotten books are also called 'Silver Fish' - i have totally forgotten about these, perhaps at this age of computers, who goes to look for any info amongst the old books?





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Madeleines - Chef Daniel Boulud

This has been my 6th times that i have been on this page. Have been trying to post this but has always been interrupted by calls or whatever?? I hope i made it this time in posting this recipe. This following recipe was originally published in the cookbook “Chef Daniel Boulud – Cooking in New York City.” I knew this recipe would produce good Madeleines, as i have good faith in Chef Daniel Boulud to publish a reliable recipe. He did and this recipe is easy and a keeper. I have changed the method and instead of dusting with confectioner's sugar as suggested, i hae coated one end with melted chocolate to enhance the appearance as well as improving the flavor.

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