Click to share on Facebook (Opens in newwindow)Click to share on Pinterest (Opens in newwindow)Click to share on Twitter (Opens in newwindow)Click to share on LinkedIn (Opens in newwindow)Click to share on Google+ (Opens in newwindow)Click to share on Pocket (Opens in newwindow)Click to share on Tumblr (Opens in newwindow)Click to share on WhatsApp (Opens in newwindow)Share on Skype (Opens in newwindow)Click to share on Reddit (Opens in newwindow)Click to share on Telegram (Opens in newwindow)Click to print (Opens in newwindow)Click to email this to a friend (Opens in newwindow)Like this
I’m pretty sure that this is a NewZealand recipe, but don’t quote me on that, unless you’re talking to an Australian, then you can argue until you are blue in the face that it’s a pure Kiwi recipe and the Australians stole it
Click to share on Facebook (Opens in newwindow)Click to share on Pinterest (Opens in newwindow)Click to share on Twitter (Opens in newwindow)Click to share on LinkedIn (Opens in newwindow)Click to share on Google+ (Opens in newwindow)Click to share on Pocket (Opens in newwindow)Click to share on Tumblr (Opens in newwindow)Click to share on WhatsApp (Opens in newwindow)Share on Skype (Opens in newwindow)Click to share on Reddit (Opens in newwindow)Click to share on Telegram (Opens in newwindow)Click to print (Opens in newwindow)Click to email this to a friend (Opens in newwindow)Like this
That’s what happened to us when we migrated to NewZealand, everything here feels tasteless because were so used to the spices used on every dishserved in Malaysia, then it slowly dieddown but once in a while we crave for that Mee Goreng, Nasi Lemak or any type of Laksa and recently after having a couple of Malaysian cuisine in a row that love came back, since then we have at least one Malay dish in a week
I wanted to bake a decenthomemade roll that will hold up to the juices from my French Dip Sammies that I am making for the Superbowl today (and by the way , great for making Po' Boys too) I found this easy recipe from King Arthur Flour anddecided to give it a try
I love a good pastry -- just ask my thighs. New York-Style Crumb CakeFor the Crumb Topping. There is nothing better in the morning with a nice cup of freshly brewed coffee than a GOOD pastry
I am so happy because I finally found a recipe for New York Cheesecake that is worthy of that name. Only people who love cheesecake couldunderstand my excitement
Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low
I’ve never been quite satisfied with homemade pizza dough. This had got to be- hand’sdown- the best homemade pizza dough for thin crust pizza out there
My whole family being big fans of Pizza, this was something I really lookedforward to making. New York style pizza is basically a thin crust pizza which is not too crunchy in spite of being thin crust
Add peanuts andnoodles. Drop bite-size pieces onto waxed paper and refrigerate. Serve when hard. 7 ounces unsalted peanuts. 3 1/2 ounces chinese noodles
Thick and creamy, this New York Style Nutella Cheesecake will completely knock your socks off. It’s extra tall, extra chocolatey and extra delicious because I include caramel whipped cream
Comments
Log in or Register to write a comment.