Showing posts with label congee. Show all posts
Showing posts with label congee. Show all posts
Subscribe to:
Posts (Atom)
Popular Posts
-
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... -
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... -
Thank you Elaine for introducing this soup to me! Nourishing food, especially for people who have a sore throat. Do not skip the whit... -
Recipe adopted from here in Chinese. The link includes a helpful video. Yield: 14-16 mochi Adjustment: Instead of using t... -
Hong Kong is incredibly hot and humid. Bananas basically can turn from green to black in a few days time. I cannot catch up the banana r... -
This is a very good apple crumble recipe shared by my friend CKY. The toppings are crunchy and I particularly like the addition ... -
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... -
Chinese New Year is around the corner again. Apart from the festive rice cake , these crunchy deep fried sesame balls are one of my favo... -
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...
Subscribe To
Posts
All Comments