Monthly Archives: November 2014

oven baked har jiong gai (虾酱鸡) | prawn paste chicken

If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with salt…

cocoa chiffon cake

One of the reasons why I am reluctant to make chiffon cakes is just this. I made an Orange Chiffon cake last week. It was eaten so quickly, I made…

red velvet oreo brownies

 When I saw this recipe I know I HAD TO bake this. Apart from the lovely contrast in the colors of the different layers, the contrast in flavor and textures…

slow-cooker bulgogi samgyeobsal (불고기 삼겹살) | slow cooker pork bulgogi

I can’t even start to describe how happy I have been since I started cooking Korean food at home. What is it about Korean food? It really grows on you….

homemade char siew (叉燒) – Wok Method

I used to buy char siew from the char siew lady at the market. It is really good char siew, but when I discovered I could make my own char…

sweet milk buns

To be honest, I am not really sure why these are called “sweet” buns because they are not really that sweet. What they are, though, is super soft. I have…

orange-pecan-spice pound cake

The Cake Slice Bakers are baking from a new book this month! For the next year, we shall be baking from Southern Living’s “The Southern Cake Book”. To say that…

pork, prawns and carrot pot stickers | guo tie 锅贴

Pot stickers!! I love! I love! I made pot stickers the other week and I posted an update about how my hands and legs and kar chng (butt) were aching…

triple chocolate brownie cookies

I made three types of cookies a couple of weeks ago. Strangely, they have all disappeared. It is bizarre. It’s like I live with a bunch of cookie monsters. Oh…

blueberry-orange bundt cake

If you like the moist and somewhat denser cakes, I have the cake for you. See, apart from cheesecakes, the LAM and I have completely different preferences when it comes…