It’s baking time! How else to make baking interesting than to use an ingredient that I’ve never used before? This sweet potato bun was originally meant to be orange in colour, if one uses the normal orange ones. I’ve decided … Read more
I vaguely recall having Western food for dinner once in a blue moon when I was young. My father would bring us to the hawker centre at the West Coast market and order pork or chicken chop for all of … Read more
A different kind of mousse cake using the never ending supply of Thai tea leaves in my cupboard.
I am not exactly sure what makes this an Eurasian dish. Perhaps the use of a mixture of cruciferous vegetables such as cauliflower and broccoli, baked in a casserole and topped with cheese? The specific combination of ingredients that makes … Read more
I’ve had this cut out recipe stuck in my recipe book for the longest time. The steps were simple and inviting, but because I have been busy attempting other tart recipes, I’ve therefore shelved this to one corner for a … Read more
