Browsing Category : Snack

Kueh Ambon (Honeycomb Cake)


      If I can only pick one item at the Bangawan Solo store,  I will always pick the Honeycomb cake. That is how much I like the taste and texture of this Nonya delight. I have many failed attempts at baking this kueh. Last weekend, I decided to try Mrs. Leong’s recipe again with some adjustments. Without the Read More

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Chocolate Chiffon Cake


  My aunt was a very good baker and I always looked forward to her visit when she would bring us treats that she baked. My favorite treat is her version of the chocolate chiffon cake. They were moist, spongy, and always delicately frosted with chocolate whipped cream. After her passing, I received a copy of her recipe that I Read More

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Chinese/Homestyle Meatballs (肉丸)


This is a recipe from my aunt that I continue to prepare frequently as part of our home-cooked Chinese dinner. A special ingredient in this recipe is the cream-style corn. It adds color and sweetness to the meat. The meatballs has the crunch from the chestnut and tenderness from the creamed corn. Prep Time: 1 hour Cook Time: 1 hour Read More

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Mushroom Leek Tartlet


With some success at making flaky tart shells last week for the Banana Cream Pie, I saved an extra batch of the tart dough for this week’s attempt at Mushroom Leek Tart. It saves so much time to have the tart dough handy. I adjusted the Tartine’s Wild Mushroom Tart recipe to incorporate leek into the tart filing. We enjoyed Read More

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Satay


No one will argue Singapore Satay is one of Singapore’s signature dish. Whenever we do BBQ in the summer, it is a must-have item on the menu. Thanks to Prima Taste, we can easily enjoy authentic Singapore Satay thousands of miles away from home. As we clean up and put away the BBQ grill this year, I am taking time Read More

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‘Five Spice’ Roll (Ngor Hiang) – 五香


In my whirlwind trip to Singapore, I missed many items on the checklist of must-try dishes. Thankfully, I was able to try some home-made Ngor Hiang from my god sister and noted the recipe. I was surprised that she did not add five spice powder to the filling! She insisted on taking the time to make mini-rolls as she says Read More

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Chinese Rojak (Salad in Shrimp Paste Dressing)


My sister prepared this delicacy for me when I visited last month. Her version uses apples instead of jicama. I love the sweet and tangy taste of the shrimp paste dressing combined with the varied texture of fruits, vegetables, and Chinese crullers. I rarely eat salad, but this is one salad I will eat often if I can afford the Read More

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Mock Goose (素鹅)


The theme of the last gourmet club event was the Great Pretender. I signed up to make Mock Goose, but substituted with Vegan Kong Bak Pau (素扣肉包) last minute; I needed more time to prepare this dish. I finally served this colorful mock goose tonight. My taste tester ate it all in one sitting and left me with two pieces Read More

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Kong Bak Bao (扣肉包)Braised Pork in Soy Sauce


I remember this is one of the must-have dish when we visit Westlake Eating House back home. The pork is always braised to perfect tenderness, and the sauce is to die for. I cooked this on the stove top for one and a half hour. The meat is still not tender enough. Next time, I’ll cook it in the slow Read More

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Siu Mai (烧卖)


My first guest post! I’m writing this post on Hillary’s behalf. From preparing the filling to wrapping the dumplings, she did it all on her own. I take credit for the pictures however, and I was the taste tester 🙂 Great job! Way to go Hillary! Prep Time: Hmmm…, started on Saturday and finished on Sunday, with many R&R time Read More

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