Month: February 2017

Gratinated “Super-steamed” Courgette & Portobellos

~ Super-steamed Stuffed Courgettes and Portobellos ~ In Asian cooking, I have Hakka Yong Chap (Stuffed Tofu & Vegetables). In European cooking, I learnt Stuffed Portobellos and Courgettes from the AMC Head of Research Institute, Dr. Doris, during the launch of Easy…Read More »

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Simplified Thai Massaman Beef Curry

~ Massaman Beef Curry ~ General sources suggest that Massaman Curry is of Thai origin but I would like to believe that it may be Thai cuisine with an influence of the neighbouring Indonesian or Malaysian flavours. I first had Massaman Beef…Read More »

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“Twan Twan Yuan Yuan” in Red Bean Soup Dessert

~ Homemade Glutinous Rice Balls (Tang Yuan) in Red Bean Soup Dessert ~ Did you have Tang Yuan (glutinous rice balls) during the Chinese festive seasons? I learnt from my mum that the Tang Yuan dessert is served on Dong Tzi (Winter…Read More »

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Homemade Lou Hei Yue Sang

~ Lou Hei Yee Sang ~ Lou Hei Yee Sang is a popular appetiser during the Chinese New Year, paticularly on the 7th day of the Lunar calendar. It is also a day known to be everyone’s birthday when celebration of tossing…Read More »

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