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Showing posts from November, 2011

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Three Cups Mushrooms

on November 27, 2011

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Cranberry Yoghurt Chiffon Cupcakes

on November 27, 2011

chiffon cakes Cup cakes

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Hokkaido Chiffon Cupcakes Revisited

on November 20, 2011

chiffon cakes Cup cakes

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Stir Fried Prawns in Sweet Chilli Sauce with Snow Peas and Carrots

on November 20, 2011

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Italian Apple Cupcakes

on November 13, 2011

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Cheddar Cheese Cupcake (之车打起司蛋糕)

on November 10, 2011

Cheese cakes Cup cakes

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Chayote Black Eye Beans Soup

on November 10, 2011

Soup

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Chocolate Banana Muffins

on November 06, 2011

Cup cakes Muffins

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Chocolate chip cookies

on November 03, 2011

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Popular Posts

Lemon Pound Cake

I saw this cake in Kitchen Corner's blog. It gives a very lemony taste and the texture looks very fine and most of all easy to make. So this is my lemon pound cake. I have replaced ground almond with ground hazelnut. I like the strong lemony taste of this cake - love it. Thanks Grace for sharing. You can get the receipe from Kitchen Corner

Carrot Chiffon Cake

I am into chiffon cakes - and today I did a veggie in a chiffon with freshly squeezed orange juice added. This is very moist and soft - certainly a keeper.

Braised Chicken Wings with Mushrooms and Eggs

I love braised dishes especially love the sauce over a bowl of white rice. Love it even more because its so easy to prepare ... Receipe reference from jthorge Ingredients : 16 chicken mid-wings 2 tbsp cooking wine 2 tbsp sesame oil 1 tsp black pepper (Combine all the above ingredients and marinate for at least half an hour) 1 thumb size ginger 1 clove garlic 2 shallots 8 dried mushrooms (washed and soaked in the water) 4 hard-boiled eggs Seasoning ingredients : 1/2 tsp salt 3 tbsp dark soya sauce 1 tbsp rock sugar 1 tsp coarse sugar (Optional) - I omitted 1/4 tsp five spice powder 2 cups water Method : Put all ingredients in a pot and add 2 cups of water and bring to a boil over medium heat. Partially cover and simmer for 20 minutes or until the wings are tender. Serve hot with rice. Hope you will enjoy this as much as we had.

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