This soup, although commonly served in Chinese households, is very unique in its texture and technique. Firstly, it uses a very unique vegetable called luffa (or loofah), which looks like a huge cucumber, or a green coloured radish, but is … Read more
I am so proud of myself for being able to successfully make and bake this traditional Chinese yam pastry. I’ve always been very curious about how it’s done – all the kneading, rolling out as well as all the preparations … Read more
Rape. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe hem thurgh a straynour. Cast hem in a pot and therwith powdur of peper and … Read more
This recipe of chilled sago coconut milk is a combination of two recipes from my blog, ‘Mango Sago & Pomelo Dessert‘ and ‘Pearl Sago Pudding Is My Yummy Virgin Dessert‘. The dessert is actually not too sweet, so very nice … Read more
Perrey of pesoun. Take pesown and seeth hem fast, and couere hem, til thei berst; thenne take hem up and cole hem thurgh a cloth. Take oynouns and mynce hem, and seeth hem in the same sewe, and oile therwith; … Read more