It is beginning to look like this house will never run out of mangoes. Which is a double-edged sword. On one hand, we love mangoes and it is nice to…

In the Singapore food scene, I think nothing is as “hot” as salted eggs.  Salted eggs have been used to cook anything from seafood to meat and to being used…

I love puddings. I think it is the texture that really gets me every time. Puddings are silky and they are cold.  And when I make them in my kitchen,…

I like making jellies because there are just so many combinations of flavors, colours and shapes one can play with. Today I wanted to make some jellies that use osmanthus…

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…

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…

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…

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…

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…

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…