This very soft and refreshing buns was made before CNY. After CNY rest for almost a month, now just got some free time to sit down record down this bun recipe using natural yeast from sourdough starter.
I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).
A totally new recipe from me ! Why it called as crumble cookie , because this cookie has bread crumbs, an ingredient hardly see in cookie making. These cookies are crumbly, buttery, salty and sweet, so aromatic ! And it is easy to bake too.
This is a real Penang Lobak that shared by my Penang friend's mother. When i first tasted this yummy rolls, I immediately requested for the recipe, and glad that her mom so kind sharing with me of her truly Penang Lobak recipe with her special method (scroll down to see what special ^_^). And this roll is perfectly to serve during CNY.
When i was trekking in Nepal on the last two weeks, at first I didn't know there was such a simple and yummy bread served at the tea house. After i knew this bread, I ordered this gurung bread on every morning at each tea house ( we trekked difference village on each day, so we stayed difference tea house on each night).
My friends said this cake is seriously good, and requested me to take order. I told them i have no time to make, let me share the recipe here then they can try out. But they still want me to make, Lolz ^_^ The fresh grated coconut decorated on this swiss roll, look like snow on a Christmas log cake, nice!
My best melt-in-mouth pineapple tarts is one my family top choice of CNY cookies especially my younger sister who is super love my pineapple tarts. But I always have to make this cookies very last minutes as the tarts will get bad less than 2 weeks. Partly due to low sugar and no preservatives are added. Recently i learnt two tips on how to make the jam preserved longer with natural ingredients.
This is a very nice fish recipe that i learnt from my mother. The method of cooking this fish is using poaching method. Simmer the fish in hot water instead of the usual way of steaming it. This method resulted moist fish texture if compare to steaming method ( the flesh tasted dry if over steamed or not enjoy it immediately).