I normally like to make scones with leftover sour cream, but decided to make Cheddar biscuits today since I also have quite a bit of leftover grated Cheddar. Believe it or not I actually bought an ice cream scoop from Taobao more than 2 years ago specifically for making scones, but never used it since … [Read more…]
Got my inspiration from here (and there are 100 nice looking recipes for pumpkin!). Simple to make, tasty and nutritious. I added the sides just in case it didn’t work out, but it turned out good. I used cake flour as suggested by Nami, but anyway i did know that gluten is to be avoided for … [Read more…]
I won’t hide from you the fact that ramekin cheesecakes tend to crack when baking. It could be that my batter was too dry, or I didn’t adjust the baking time enough (definitely has to be less since the mass is much smaller), but it could also be due to the fact that the ramekins … [Read more…]
Scones is something I’ve been doing from the very early days when I started baking. I love scones, and though supposedly easy (ready in 30 minutes), making them turned out to be not quite easy. For one, the hot weather in Singapore makes butter melt too quickly, and having success with scones is always said to hinge … [Read more…]
I’ve wanted to do this for the longest time – homemade Japanese curry, and i bought a packet of Garam Masala since probably a year ago with this recipe in mind. My verdict? It is more Indian than Japanese. I guess it has to do with an overdose of Garam Masala and butter. I also … [Read more…]
These buns can supposedly be made in an hour, and I actually tried, but found that it really takes more than an hour if you want it to rise to the proper size, and besides, it is quite a rush. With the lesson learnt, i prepared the dough the day before and let it rise overnight … [Read more…]
This is an easy, half hour recipe. It allows me to use up leftover braised soy sauce (卤汁) as well as Chinese sausage. When you takeaway Teochew porridge and you order the braised pork dish, don’t throw away the leftover gravy, it serves this dish very well. You’ll find many recipes online for this dish, … [Read more…]
I have always wondered what i can do with the preserved plums that has been sitting in my fridge for the longest time. Incorporating shredded bits into scones or cheesecake is one way i suppose. I decided to try to make a paste for a tart. I also added dried figs for crunch, lemon … [Read more…]
Claypot rice is.. rice cooked in a claypot. With toppings. The toppings of choice of this traditional Cantonese dish are preserved meat (腊肉) and sausages (腊肠). I found that it is specifically the oil from the preserved meat or sausage that makes claypot rice taste like what it’s supposed to be. The use of claypot does seem … [Read more…]
Korean glass noodles work very well as a “blackhole” to absorb leftover ingredients. You can basically throw anything at it, fry it and it will be edible. I added onions, ham strips and cabbage strips, topping it off with a soft boiled egg (undercooked). I used the sauce for marinating the soft boiled egg to season … [Read more…]