Quiche Lorraine

The origin of the term ‘Lorraine’ came from the Lorraine region of France; the term ‘Quiche Lorraine’, on the other hand, originated from English-speaking countries. Basically Quiche Lorraine refers to an open pastry that is made of a crusty base and which contains beaten egg as the main filling, as well as other types of filling such as seafood, vegetables, mushrooms and cheese. It is a very popular dish to have everywhere, not just in the Western side of the world, but also in regional countries like Singapore.

Read more

Posted in French, Pastry | Tagged , , , , | Leave a comment

Really Creamy Cauliflower Chowder

We’ve just said bye bye to February and all the Chinese New Year festivities. March is here. We are almost one quarter of the way through the year 2018.

Read more

Posted in English, Soup | Tagged , , , | Leave a comment

四川担担面 (Sichuan Dan Dan Noodles)

Dan dan noodles (or 担担面) originated from Sichuan Chinese cuisines. This dish is a very popular dish in many Chinese, Cantonese as well as Chinese dim sum restaurants, favourited especially by those (including the guy and me) who love spicy Chinese food and those who aren’t too bothered by the level of oiliness in the food.

Read more

Posted in Chinese, Noodles | Tagged , , , | Leave a comment

Chinese New Year Golden Butter Crisps

I couldn’t believe this recipe actually works! It was a recipe that I got from a newspaper cutout many many years ago. There were only four ingredients and less than ten steps. Looks really simple – too simple to believe. And this is what I get – a whole tub of golden butter crisps! It worked amazingly well and tasted really crispy!

Read more

Posted in Chinese, Cookie, Snack | Tagged , , | Leave a comment

Golden Pumpkin Huat Kueh (发糕) For The Year Of The Dog!

I got really excited when I saw this recipe being shared on FaceBook. No self-raising flour, no rice flour. Really? Can this finally be my life-saving recipe to create Huat Kuehs that can really ‘huat‘ (rise and bloom)?

Read more

Posted in Cake, Chinese | Tagged , , , | Leave a comment