It’s about every food I’ve cooked with heart and loves
Lighter Asian recipes that cut the oil without cutting the flavour. Steamed, poached and braised dishes for anyone eating a little more carefully.
“How to clean the “unprocessed” raw bird nest? Let’s check it out! And your effort & time will surely be paid off with this goodness!” Time to pamper yourself with luxurious bird nest dessert! My mum got me some of these unprocessed original bird nests of the home-bred swallows. That was my first time seeing the raw bird nests….
“Delicious Apples meal make me healthy!” With the way of making, everyone would devour this apple salad. And it’s healthy as I used yogurt cream. Delicious and healthy as snacks or before/ after-meal fruit dessert! I eat this as my lunch replacement, sometimes. Ingredients 2 green apples, chilled 1 red apple, chilled 1 teaspoon of…
“Famous Oyster Sauced Kai-lan vegetable dish now you can cook it at home, easily and deliciously, without any bitter taste!” Kailan, also named Chinese broccoli or Chinese kale. Many people like the crunchy texture of this leavy vegetable with thick stem, but often complain its mild bitter taste, too. Some readers asked me if I…
“Express & light, but luxury lunch deal at home!” Not sure what to have for lunch? I had plenty of Szechuan vegetable soup cooked in excessive portion for dinner on a weekend yesterweek. But the pork ribs in the soup were all finished up the same night, left only the vegetables with soup. Plenty of…
“Add a little bit of surprises to your usual steamed egg” Seriously, it wasn’t easy to cook a perfect steamed egg dish, to me. It took me years to experiment this cooking. Even to-date, I had the egg steamed slightly too long at medium fire (should steam at low flame instead), caused slight imperfection on…
“Cottony soft steam-baked yogurt cheese cake. A healthy & savoury treat for you & your loved ones!” Cheese cake is almost everyone’s favourite dessert! I had my non-baked cheese cake recipe earlier on.. And learnt this baked one from a baking class recently. The thing I liked particularly about this recipe is the almost melt-in-mouth…