This is a Eurasian style of Yong Tau Foo, with large green chillies stuffed with fish paste as well as a paste of belacan to go with. One will need to eat this with lots of rice so that the … Read more
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Author Archives: cllism
Steamed Egg Tofu With Prawns & Salted Egg Yolk
It’s the fifteenth day of Chinese New Year! What better option than to serve up a dish that looks golden and bright and round (a.k.a. 金玉满堂)? A round ingot that brings prosperity to the year ahead, hopefully the remaining months … Read more
Cantonese Steamed Garoupa (蒸石斑鱼)
Time for some authentic Chinese dishes at home. This one is a favourite of mine, steamed fish. It’s simple, fresh, and delicious. Loads of greens and chilli padis (yay!). Pour the gravy in my rice and I’ll be in heaven.
Making A Thousand Layers Kueh Lapis For Chinese New Year
This is my very first attempt at making a kueh lapis cake! There isn’t a thousand layers, to be honest, but I believe at least 15 layers. By the time I finished baking, I was so tired I couldn’t stand … Read more
Posted in Cake, Indonesian
Tagged Baking, Butter, Cake Flour, Chinese New Year, Egg, Kueh Lapis, Thousand Layers
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Photoshop: The Complete Guide
My favourite piece – creating light beams in images My second favourite piece – compositing images I was so happy to have that pocket of time to search for some Photoshop magazines and try out some of the exercises in … Read more
Posted in Adobe Photoshop, Graphics
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