Monthly Archives: April 2016

mango yogurt jelly

I was about 10 when I made jelly for the first time.  Jellies are a great way to get your kids into the kitchen. My son was about 2.5 years…

4-ingredient no churn s’mores ice cream

I had some Graham crackers to use up. Originally I had bought them to make a cheesecake but I procrastinated (happens a lot) and got distracted by other things I…

gaeng keow waan (แกงเขียวหวาน) | thai green chicken curry

I love red curries. I love green curries too. When I visit a Thai restaurant, I simply MUST order both the red and green curries. I simply cannot pick which…

matcha chiffon cake

I will never tire of chiffon cakes.  There are so many different flavors of chiffon cakes one can make.  I really believe that one can bake a chiffon cake every…

szechuan ‘saliva’ or mouth-watering chicken (四川口水鸡)

I apologize for the strange title of this dish. In my defense, I didn’t name the dish – it is a direct translation from its Chinese name. I wonder who’d…

tao suan with you tiao (豆爽油条) | split mung soup with chinese cruller

If you had grown up in Singapore, you would have grown up with Tao Suan, which is a Chinese sweet dessert made with split mung beans. I rarely eat tao…

{Giveaway} no-churn cookie monster ice-cream

I usually stay well away from food coloring. But when I saw this recipe, I couldn’t stop thinking about it. I mean, Cookie Monster Ice-Cream?? How CUTE is that? So…

coconut milk and rock melon with sago

I don’t post many recipes on Chinese desserts because I worry that many are just too simple. As I was cooking a pot of Coconut Milk and Rock Melon with…

coffee butter cake

This was no one’s fault but my own. There were 2 other cakes in the house but all I could obsess about was how to tweak Mrs Ng SK’s famous…

chicken and leek stir-fry

I rarely cook leeks because, well, I am also not sure why. I think it is largely because no one at home is mad about them.  I do add leek…