This is a traditional Chinese sponge cake that is steamed instead of baked. It uses yeast as its leavening agent, sugar, hot water and rice flour. These are very simple ingredients and steps involved though the process of fermenting it … Read more
This weekend is Easter Friday and Easter Sunday holidays. Finally a long-awaited break from work so that we can wind down a bit from work. It’s been very sunny and hot with flashes of sudden and heavy showers in the … Read more
I just came back from a work trip to China. I didn’t realise that people in China love noodles so much, they can eat them everyday. The noodles in Dunhuang are really smooth, and their broth strongly flavoured (I like!) … Read more
This dish is my to-go-to whenever I visit Chinese restaurants or eateries which serves up large plates and bowls of dishes. I love eating dumplings, especially those served with nice chilli oil to dip them with. My current favourite so … Read more
This recipe of chicken macaroni soup reminds me of the soup noodles that my mum used to cook for us when we were young. She likes to cook the broth with ikan bilis first, and then use the broth to … Read more
