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chinese snacks : 95 Recipes
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Taro Cake
Added 27/03/2009 15:00:54
Back to the South Arm Community Kitchen, Peggy demonstrated to us how to make Taro Cake. Taro Cake is a common dim sum item. It can be eaten fresh from the steamer or lightly pan fry to give it a crispy outer layer. The Taro Cake can be eaten as a snack or even as a meal. Peggy made two loaves of Taro Cake in the kitchen. She also brought one which she made earlier as the[...]http://feedproxy.google.com/~r/chowtimes/~3/n...
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Soon KuehAdded 22/08/2009 14:55:00
Soon Kueh Another experiment as mum said she coulnd't get the skin rihgt. Made it some time ago and the last time I made it, I made it with wheat flour, so today thought I'd try it both ways - with wheat flour mixed with tapioca flour (my original recipe) and another one from another book - this one is rice flour and tapioca flour - the kind that is sold normally. I prefer the one that[...]http://peranakanandmore.blogspot.com/2009/08/...
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Taro BallsAdded 24/01/2009 06:39:00
Taro balls can be reheated by frying in fairly hot oil for 1 minute or 175C/350F hot oven for 15 minutes. 450 g Taro (frozen) angiesrecipes 2 tbsp Potato starch 2 tbsp Sugar 1/4 tsp Salt 1 tbsp Salad oil Some cornstarch 500 ml Oil for frying Steam the taro till soft, about 15 minutes. Mash with a fork until smooth while hot. Add in potato starch,[...]http://feedproxy.google.com/~r/AngiesRecipes/...
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Chwee KuehAdded 18/07/2009 12:30:00
Chwee Kueh This is another Chinese snack or breakfast item that Singaporeans tend to have. Also made these a couple of years ago and then last week, my travel agent here ? who happens to be Singaporean and I were talking and I showed her my blog and she asked if I had to recipe for this. Told her I go I step better and make it for her. Had this recipe from Jo of Jo?s Deli when I was[...]http://peranakanandmore.blogspot.com/2009/07/...
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Mooli PuffAdded 10/08/2009 14:27:34
It was weekend and I was glad that I had the whole day to do whatever I wanted. I cherish this kind of moment when I have got the whole morning and afternoon to do things that I enjoy. I opened the freezer and I saw the leftover pâte feuilletée (puff pastry) that I used to make Cherry Tomato & Zucchini Tart . (OK! I know I still owe you guys the step-by-step post on making[...]http://feedproxy.google.com/~r/MyCookingHut/~...
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Kim TavernAdded 02/11/2009 10:09:00
Franchise business and fast food is every where in town, but to find something good and value for money, that?s something hard to come by. I know many consumers will give such remarks,? but we have this right here in Butterworth in Sunway Carnival Mall. A place where you could find good food as in economical and delicious, as well as value for money too. Why would I[...]http://mylovemyfood.blogspot.com/2009/11/kim-...
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Wan Pin KouAdded 29/10/2009 22:48:00
It snowed so badly yesterday and today and i am snowed in. I made this as the whiteness of this snack sort of resembled the snow. This is a very traditional snack of yesteryears. It used to be in a rectangular cut shaped snack packed in pink paper and i wonder if it is still so. There is no flavorings or colorings whatsoever, just sweet and white, that is why it[...]http://lilyng2000.blogspot.com/2009/10/wan-pi...
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Loh Mai KaiAdded 01/09/2009 04:43:00
One of my favourite small dishes is definitely the Loh Mai Kai or Glutinous Rice with chicken. In this instance however, I used pork. The final product came out a bit too wet and the rice didn't have enough flavour but the marinade for the meat was perfect. Well, it is after all my first try. Recipe adapted from Kuali.com Ingredients : (Serves 2) 125g glutinous rice 1/3 cup[...]http://come-have-a-bite.blogspot.com/2009/09/...
