It’s about every food I’ve cooked with heart and loves
Tips & Info
Huai Shan Soup Recipe or Fresh Chinese Yam Root (Huai Shan) Soup with Corn “Soup that benefits you and your family, for health and vitality” In the midst of sharing my food experiences in Hong Kong, I did not forget my house recipes. Today, I would like to share this clear soup recipe which involves…
“While Yu Sheng, Raw Fish Lo Hei symbolises Increase in Abundance, 余升捞起, Abalone Lo Hei symbolises Guaranteed Success, 包你捞起! Instead of the Yu Sheng 余升，I called it, also, the Bao Sheng 包升 (Guaranteed Increase in Abundance) OR 包生 (Guaranteed Productivity), to whom it may concern (like me).. ha” I LOVE Yu Sheng (鱼生 = 余升)!…
“TEFAL – a reliable non-stick Cookware” I love to cook with my TEFAL wok. It’s non-stick type of wok with an unique design of Thermo-Spot™ heat indicator right at the centre of its cookware. So does my wok, of course! It gives you the green light to start cooking on it, when it turns red….
“Glass pots from Visions, yes, I loved it!” Corningware from Visions had always been my favourite cookware. I loved its beautiful transparent and elegant looking as well as durability of the glass. These glass pots came in various sizes, but the outlook design was always remained the same. I thought it made the glass pots unique and recognizable….
“Singapore’s latest downtown icon – Marina Barrage. A weekend spot cum educational visit, for you and your family.” First heard of this newest spot was from my friend, and then was broacasted in the TV news, featuring new reservoir, the bridge where visitors may have a stroll, and big green patch where visitors may enjoy…
“Just a brief on ways of cooking” Blanching – usually used for vegetables or fruits, but nowadays, we used this term to describe on meat, too. Blanching refers to plunge the raw food into boiling salted water, for a quick boil. Then, place the hot food under running water or in cold/ icy water to…