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According to Wiki, Shark fin soup dates back to Ming Dynasty, China and is considered by Chinese as one of the eight treasured foods from the sea. This delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation - i can relate to this cos i just had the chore of preparing a box of dried Shark Fins which costed $134,00 us
My apologies to all my readers who keep on coming and visiting my blogs and finding no new postings - sorry!!!!! no excuses. Year 2013 has been busy, spring is over and summer is upon us, yard work is not done. So much eating but did not share anything interesting. I hope you all will find this Deco Roll interesting as it is so appealing and so fun to bake.............To co
Pineapple is a remarkable delicious tropical fruit, it is not only sweet, it also offers many benefits to our health. It may be one of the most healthful foods available today, valuable for easing indigestion, arthritis or sinustis. One of the juiciest fruits that is absolutely a delight to eat and the best part is that it is loaded with nutrients and beneficial enzymes, which en
To all my family and friends,Wishing you a Very Happy Chinese New Year - Gong Xi Fa Chai
Chinese New Year Reunion Dinner is the most luxurious meal of the entire year and is about Family and good wishes for the coming year. The new year spirit is of renewal, new beginnings and is a rich fabric of symbols weaved into the Chinese New Year traditions. The traditions are a mix of belief, folklore and custom with the intention to influence the future, encouraging happiness and wealth
Chinese New Year is around the corner and i have been trying to put up the menu for the Reunion Dinner and found this delicious and easy dish.Napa cabbage, also known as Chinese cabbage, has crunchy leaves that are more elegant and delicate than regular firm-headed green cabbage. The Napa Cabbage is a sign of prosperity in China and this dish will certainly adorn your reunion dinner table wit
Renee, my grand-daughter, loves pasta in any shapes or form and she loves eating beef like in slices or in a piece of steak, but she will not eat a beef burger. I thought that she does not like ground beef but she will eat ground beef in the Bolognese Sauce. So, it must be the burger that is not appealing to her cos she will not have a chicken burger too. I know that she will enjo
Since this is my first posting of this new year, i would like to post something more cheerful as January can be a cold, dreary bummer of a month. The only way to shake the desire to hibernate until spring, i had to cook or bake something that puts a smile not only on my face but a smile to everyone who enjoys eating these Smile Pao.............Continue to read and recipe click HERE
I would like to wish all family and friends, a HAPPY NEW YEAR. A very sincere THANK YOU to all readers and fan who continue to come and read my humble postings.Last year, Sandra ate at Palo, an adults-only restaurant on Disney Wonder Cruise, she raved about the Chocolate Souffle and when we ate at Palo in Disney Fantasy, i can understand her raving. Now I can chime my own praises and am
It's The Most Wonderful Time Of The Year andBing Crosby, dream on, your dream will be coming true for us here this year, we will be getting A White Christmas. So - Let It Snow, Let It Snow. Baby It's Cold Outside, Start the fireplace and gather your family around and have A Jolly Holly Christmas and Rockin' Around the Christmas Tree. All I want for Christmas is my two front teeth w
Has it been that long? 5 weeks????? no posting!! OMG, time really goes by fast when you are occupied. Was really occupied, entertaining visitors, entertaining myself by going for aCruise - Disney Fantasy Cruise. ...............Continue to read and learn how to from HERE
HAVE YOU EVER FELT LIKE YOU HAVE BEEN BURNED OUT FROM BLOGGING? AFTER BLOGGING FOR SO MANY YEARS, SINCE 2005, I FELT LIKE I AM RUNNING OUT OF JUICE. LATELY, I HAVE A LOT OF ACHES AND PAINS, MY FRIEND SAID THAT I COULD BE SUFFERING FROM 'A G E', I ASKED IF IT WAS SERIOUS AND SHE GAVE ME A STRAIGHT FACE WHICH MADE ME WANT TO RUN TO ER AND ASK IF I REALLY HAVE 'A G E'. I FELT
This has been my quest, to make loh see fun from scratch. Many hours have been spent trying to get the right texture - one that is chewy, slippery and firm to the tooth without using any chemicals...............Continue to read and how to make this ..............Click HERE
Besides making Mooncakes for the Mid-autumn Festival which coincided with my daughter's birthdays, I have been busy making this cake for then. Although my elder girl is in Malaysia and not able to taste the cake, my thoughts are with her during her birthday. Sharon and Sandra, i hope this cake met both your satisfaction. Happy Birthday to both of you.
The weather is much cooler nowadays especially in the mornings, I don't have to go out for my walks at 6.00 am , could do it at 7.30 am and still feel comfortable. Then you know that summer is over and autumn is upon us soon. This summer has been a busy and fruitful...............Continue to read and the recipe is HERE
The Mid-Autumn Festival is held on the 15th day of the eighth month in the Chinese calendar, and it falls on September 30th this year (2012). Although it is still about 1 1/2 months away, preparation for the making the mooncakes has to begin now .................... Continue to read and for recipe and how to, click HERE
HAPPY BIRTHDAY ALEXANDERIt was my grandson Alexander's 7th birthday and the theme this year was Lego Pirates of the Caribbean. Thank goodness they were pirates, ................ Continue to read HERE
I have always been fascinated about this cake - OPERA CAKE. Fascination turned into Inspiration by looking at all the lovely pictures of this cake baked by so many. At a glance of the ingredients, i can attest that it will be a very very rich delicious cake...........Continue to read and for recipe click HERE
It has been a busy summer for me so far, a wedding and several birthdays after, baking cakes after cakes, i am all caked out, i had to make something different when Renee, a Girl Scout had a potluck. So my daughter suggested that i baked a giant chocolate cookie, which was an excellent idea. The cookie was such a great hit with the girls and Renee said that she did not have a chance to taste
Here's an easy roasted eggplant spread which can be a dip, or side dish, or sandwich stuffer or pasta topper, that takes less than ten minutes of work time and can be made in advance. Although the presented dish is a brown mass of suspicious looking stuff, never mind the suspicions, it is awfully delicious no wonder some calls this - Russian Caviar. To me this is more appetizing
Penna Gourmet Foods has been in business since 1979 and is a grower, packer and processor of gourmet olives, ,incorporating old processes improved upon and made safe by modern microbiologyAny desire to cure and preserve your own olives at home? Penna Gourmet Foods provides fresh olives to cure at home and they are available starting around the middle of September (weather perm
Before we can start our attempt to make 'chung/chang/zong zi', we must learn how to tie it tightly. There are many ways to do it, as long as the chung/chang/zong zi' is tied properly and does not get unwrapped while boiling, then you have achieved success in tying. Whatever shape you desire is preference and i prefer the triangle sh
I am still in sort of a shocking mode and this shocking experience had to be shared so that it is a reminder for myself and those who are going to attempt to use Fondant on a cake. I would like to give caution to all these tips and to heed them with utmost importance so that you will not be in this same situation which i went through ......................To continue to read and on How-
We had a family outing to the zoo and had lunch at a Greek Restaurant nearby. What do you eat in a Greek Restaurant? Gyros with Pita/Olga Bread of course. The grandchildren loved the Pita/Olga bread so much that i had to make some for them at home. The recipe on how to make this bread is HERE
Just want to share some pictures of a cake made for a wedding rehearsal dinner.
It is not so much fun eating this fruit rojak without the CRISPY. I have been searching for this CRISPY recipe for a long long time but no one is sharing. So have to put on my thinking cap and try to cook some CRISPIES that go so well with this fruit rojak, they are a perfect match. This is one of the favorite snack of all snacks, especially to Sandra and if it is so to you too &
Cucumbers have not received as much press as other vegetables in terms of health benefits, but this widely-cultivated food provides us with a unique combination of nutrients and are a valuable source of conventional antioxidant nutrients While there are literally hundreds of different varieties, virtually all can be divided into two basic types: slicing and pickling. Two common ques
What a surprise!!! I have finally managed to get into Blogger after some mind blogging tasks, so early in the morning, brain is still in the sleeping mode. I am staring at the new format and my brain is trying to get accustomed it. I tried loading pictures as i have promised to show before steaming and after steaming the paus/baos and i am delighted to find out that i am now able
As promised, i am sharing how to finish making the pau/bao. In my next post i will share pictures of the pleated paus/bao before steaming and after steaming..........To view how to finish making the pau/bao, click HERE
I have just finished making another batch of char siew pau/bao and this time with a starter that i have left to ferment for more than 48 hrs - it was give and take 55 hours. The starter dough did not look any different and did not smell sour or yeasty............Continue reading and see what are the improvements HERE
i had wanted to share this step-by-step procedure from the beginning to end with a finished smiling pau/bao but blogger did not cooperate. I loaded all the pictures and was about to select them, boom, it took me somewhere and i lost all the pictures loaded. I am not going to load them again, cos blogger does not allow mutiple loading and i had to load, one at a time. I hope someone can help me loa
Tsoureki, a rich sweet yeast bread with a proud tradition, is made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. I know there’s a lot poured into it and since it is the ending of Lent and being able to eat well again, this delicious bread ought
I love this type and style of chee cheong fun for breakfast and have been trying to get the texture right but have not been able to get it right until now. Now, my quest is over, i can have this type of chee cheong fun for breakfast with no fuss no muss............Continue to read and for how to make this chee cheong fun, click HERE
Happy Birthday Renee, i hope you like this Angrybirds Cake. I am glad you chose this theme cos i really enjoyed making these birds as angry as can be. I love those adorable pigs and can't imagine that they were the bad guys. What i enjoyed most was the time you spend with me, explaining to me what this angrybirds game is about and all the levels and the special powers of each birds. With all these
I don't know if you have noticed that the prices for frozen udon noodles have gone more than double and it is time that i have to replicate it by making them at home. I have been using udon to fry my Kuala Lumpur Black Hokkien Mee and I am feeling homesick for this comfort food..........Read further and how to make Homemade Udon Noodles
Smile though your heart is achingSmile, even though it's breakingWhen there are clouds, in the sky, you'll get byIf you smile, through your fear and sorrowSmile, and there'll be tomorrowYou'll see the sun come shining throughIf you'll....Light up your face with gladnessHide every trace of sadnessAlthough a tear, may be ever so near,That's the time, you must keep on tryingSmile, what's the use of c
I have to share this Velvety sauce as this sauce kicked the Char Siew Pau/Bao up a few knotches and moved it to my favorite, will not go back to my older recipe. The recipe for the sauce makes.......... Continue to read and the recipe can be found HERE
Everytime i cook with red fermented bean curd/lam yee, i was asked, what is it? First we must know what the original Fermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu/cantonese fu yee/?? is?. It is a form of processed, preserved tofu, the ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. Red fermented bean curd/??(Cantonese - Lam Yee)
This weekend would be the last weekend to celebrate the Chinese New Year. as the 15th day falls on Feb. 6th 2012 What celebration?????? .................Continue to read and for how to, click HERE
I have been getting too many questions as to why the cracklings are not so crackling although they follow my recipe to the 'T". So, i have decided to create this Step-By-Step and hope that the cracklings will crackle like it should................To read further and for Step-By-Step click HERE
Yan Yat Yee Sang - this must sound like a tongue twister, that's how chinese sounds when you do not speak or know how to, Alexander will ask - What did you say? and mumble whatever came out of his mouth. The Chinese Lunar New year is celebrated for 15 days, read about how these 15 days are celebrated. The chinese has their humour in a funny way - 12th day is The Diarrhea Day - ha ha. Today is the
GONG XI FA CAIThis is a spin-off from Nori Crisps. These seaweed /nori crispies are so addictive and flavorful that they have to be fried and served for The Chinese New Year. They are so easy, just 3 ingredients and oil for deep frying. This year, instead of rolling them up or plain flat, i have twisted them into ribbons following Sesame Ribbon Crisp but do not double up the prepared pastry. For t
Gula melaka a.k.a. Palm Sugar or 'Malacca Sugar'. Why Melaka/Malacca,? I have no idea and hope that you readers can enlighten me. Gula melaka is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured
I remembered that when i was frying this Taro Crunch, i was saying to myself that there must be a better way to hold the taro shreds together while frying them and i thought of the net ladle used for steam boat. Yes, it is very successful and it makes pretty good balls of even sizes, light and crunchy..................Continue to read and for recipe click HERE
When i was making the Crispy Crackers for Yee Sang, i decided to make this Sesame Ribbon Crisp as it is the same recipe only it is formed into ribbons. These ribbons do not need any introduction, one bit into one and before you can chew on it, your hand will be reaching out for another. That's how good they are.For recipe click HERE
Ever since i owned a microwave oven in 1986, i have been using it alot to aid my cooking and it is the most used appliance in my kitchen. I would not have made or cooked so often if i have to slave on a stovetop for hours on end. The microwave has allowed me to cook faster without having to attend to the cooking and allowing me time to fulfil other tasks and the best part is that i do not have ext
Financiers, a small French cake, are as rich as the bankers they were named for. The financier is a light, moist teacake, sweet, tender and beautiful in their simplicity...........Continue to read and for recipe click HERE
Your Merry Christmas may depend on what others do for you. But your Happy New Year depends on what you do for others - Anonymous. Thank you for such a meaningful greeting and just as the clock signals the arrival of New Year on the this midnight, i wish you all a better beginning tomorrow and A HAPPY NEW YEAR.To read further and for recipe click HERE
Christmas has come and i would like to thank all my family, friends and readers for their support. I have baked a Christmas Star Bread as the Christmas Star is so very special and magical. Although this bread does not shine but it does light up my heart to see the smiles in the family when it was presented to be shared. Thank you Feeding My Enthusiasms for your inspirati
If you live in this hemisphere, it’s your signal to celebrate. The shortest day is here! After the winter solstice, the days will get longer, and the nights shorter. It’s a seasonal shift that nearly everyone notices. Since the pace of living has become faster and people are now busier, some customs have fallen into oblivion but we should not allow it. We have to celebrate today, the Winter Solsti
