“Super crispy and delicious cookies! Some homemade goodies which allow you to enjoy at ease.”
As usual, some baking staples were left untouched on the kitchen shelves for quite a while. I was afraid they would end up in the trash bin as expiry dates were close. I just pulled these items out and made my cookies with instant ideas (chuckles).
These cookies turned out excellent and the first batch of my bake was simply wiped out the moment they were ready to be eaten. Even for me, a conscious diet watcher, I ate quite a bit of them, too. Why so? I was not afraid because… I baked them with shortening instead of butter! All-vegetable shortening contains 50% less saturated fat than butter. Further more, I had added less sugar than what commonly uses in many recipes. It’s sweet enough to my liking.read more
“Cheesy pork cutlet, Cheesy pork sandwich, or Cheesy fried pork chop, whatever you called it, this delicious savory ‘cheesy in pork’ dish would now be your child’s all-time-favourite. So as to you, big guys!”
I was so excited to introduce to you my latest dish, the mini cheesy sandwiched pork cutlet!
Yes, I did not make the standard sized pork chop, and instead, the bite-sizes. I wanted it to look cute. Most importantly, it was because I did it in a way that the pork chops were steamed beforehand. Just like my Japanese pork cutlet dish, it was easier to deep fry the crust to almost perfect golden by not worrying if the meat was cooked or not. Well, you may think this is an extra step which might not be necessary to you, do the ‘raw’ way may give you your better dish instead. It’s your comfort choice though..read more
“Chilled honey dew sago dessert. Refreshing and yummy dessert to save your bucks, yet, surely to impress the crowd in your party, or your very loved ones!”
Requested by reader, Serene, I made this dessert, and am posting my recipe of this dessert, the Honey Dew Sago dessert for her today. :)
I made this for our dessert after dinner this evening. Weather is getting warmer recently. So, this chilled fruits dessert comes in great!
Here’s come the recipe:
1 medium-sized ripe honey dew, peeled and deseed. Cut half of the melon into big chunks, and use the other half melon to make small honey dew balls (using melon ballers) or simply dice into small cubes
5 tablespoons of tiny sago (about 60 grams)
5 tablespoons of sugar
200ml of water, plus 50ml more for cooking sugar syrup
200ml of coconut milk (cream)
3 – 4 leaves of pandan leaf, tie into a small bundleread more
“Dessert time… Once again, you’ll get to see my passion to Hong Kong in my cooking. My low-fat version of this all-time favourite and delicious HK sweet treat, the mango sago pomelo dessert. It’s cut down in fat, but never in taste. Serve it chilled!”
Sunday is our ‘fruit-juice day’. I tried making this occasion a weekend routine every Sunday afternoon. Firstly, I’ll get to deplete the over-stocked fruits in my fridge. Secondly, it’s easier to maximize the intake of vitamins and minerals by a glass of fruit juice than just one single cut fruit at a time.read more
“Sweet Swiss chicken wings. Simply easy to cook, and delicious to savour.”
Thanks to my readers who love my recipes. You gave me ideas on what food to cook and explore at times. I was requested to cook Swiss chicken wing this time. In fact, I wanted to cook this dish since my last taste of the Swiss wing at the cafe in Hong Kong during my trip there back in Sep.
As well-known by many foodies, especially Hong Kong residents, Swiss chicken wing is not originated from Switzerland. Swiss wing is believed to be a great creation by a Hong Kong chef. Hence, Swiss chicken wing is popularly served in many cafes and restaurants in Hong Kong. Some even considered this as HK cafe delicacy.read more
Crunchy on walnuts, flavorful on chicken dices with mild sweetness yielded from the addition of honey in this dish. This is a dish likable by both the kids and adults.
In fact, I have this recipe and had the dish cooked up quite some time ago, but did not share so quickly due to lack presentation effect in my food photo. It’s too monotonous with just a single tone of brownish colour on the plate. So, I wanted to cook this again to take and show you a nicer picture of this dish before I could post it up. However, I decided to post this recipe now, after reconsideration as I think the sharing of any good recipe is more meaningful than showing off pretty picture.read more
It’s about every food I’ve cooked with heart and loves