Showing posts with label congee. Show all posts
Showing posts with label congee. Show all posts
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Drunken chicken （醉雞）originates from Zhejiang (which is the province of my ancestor). In the traditional way, the whole chicken is firs... -
Happy New Year Everyone! 2013 was a great year for me and I actually only remember all the good things happened! Key things happened... -
Thank you Elaine for introducing this soup to me! Nourishing food, especially for people who have a sore throat. Do not skip the whit... -
Chinese New Year is in less than a week! This is my first time making this rice cake 年糕 . It is a lot easier than I thought. This re... -
I have been so busy this week that I finally spare some time today to make these butterscotch oatmeal cookies. It's my last week... -
Recipe adopted from here in Chinese. The link includes a helpful video. Yield: 14-16 mochi Adjustment: Instead of using t... -
Give your mac and cheese a seasonal twist! My first attempt in making the pumpkin mac and cheese was a bit disappointing as the fina... -
Woke up one day early in the morning. Craved for these little Chinese almond cookies. They are always found during Chinese New Year. T... -
Recipe adapted from Food Network My Edits: - For the streusel, I cut down the cinnamon and nutmeg to 1/2 tsp and 1/16 tsp respe... -
Have you ever found it troublesome to serve an apple pie to a big group of people? When the apple pieces fall everywhere and the flaky ...
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