Savoury Glutinous Rice is featured in Oriental Cuisine Issue January 2014, Page 150.
Seafood Pie Recipe is featured in Oriental Cuisine Issue December 2013, Page 140.
Home-baked Bread Loaf Recipe is featured in Oriental Cuisine Issue May 2013, Page 128.
Vinegar Pig’s Trotters Recipe is featured as a Chinese New Year Recipe in Oriental Cuisine Issue January 2013.
Cherry Fruit Cake Recipe is featured as a Christmas Festive Recipe in Oriental Cuisine Issue December 2012, Page 80.
[row] [column sm=”6″] [/column] [column sm=”6″] [/column] [/row] Traditional Mooncake Outer Skin Ingredients: Flour 300g Sugar syrup 180g Oil 60g Alkaline Water 1 tsp Filling: Lotus Seed Bean Paste 1½kg Seeds 50g Method: 1. Mix all ingredients for outer skin together, leave to rest for 3-5 hours. 2. Roll fillings into small balls. 3. Cut… Read more »
Nyonya Curry Chicken Recipe is featured in Oriental Cuisine Issue #120 on September 2012.
Red Date Granita (Ings A) 1 Sachet Red Date Tea 125ml Hot Water 2 Drops Rose Water Watermelon Granita (Ings B) 200gm Red Watermelon Decoration Some diced yellow watermelon Method (Ings A) 1) Pour contents of the tea into a bowl and pour hot water over the tea granules. 2) Add in rosewater. 3) Place… Read more »
Kaya Pound Cake- English Ingredients A 100gm Sour Cream 100gm Nonya Kaya Ingredients B 120gm Cake Flour ½ tsp Baking Powder Ingredients C 110gm Butter 100gm Sugar 1 No Egg 1 tsp Vanilla Essence Method 1) Mix Ingredients A and set aside. 2) Sift Ingredients B and set aside. 3) Beat butter and… Read more »
Ings A (Pate Sucree) 180gm Plain Flour 70gm Icing Sugar 1gm Baking Powder 50gm Egg 30gm Ground Almonds 90gm Butter Ings B (Almond Cream) 70gm Butter 70gm Sugar 1 Egg ½ tsp Vanilla Essence 70gm Ground Almonds 10gm Plain Flour Ings C (Filling) Apple Blueberry Jam Almond… Read more »