August 12, 2017
A 2-lb box of blueberries for five bucks?! That’s a steal. How about some blueberry crisp for dessert tonight? Every one like this recipe. I have cut the sugar amount significantly since the berries are sweet. Adjust sweetness to your liking. Ingredients 4 cups blueberries, rinsed and drained 1/2 cup sugar 1 cup water 2 Tbsp cornstarch Zest of one Read More
June 24, 2017
Raspberry is one of my favorite fruits. It is always featured in my fruit tarts, desserts, and an all-time accompaniment in my cereal bowl. I just found another easy way to incorporate these charming berries in homemade ice-cream. Enjoy. Ingredients 10 oz fresh raspberry 3/8 cup sugar 1/4 cup heavy cream 1/4 cup fresh milk Directions Rinse and drain raspberry. Read More
February 13, 2017
Today is the first time we celebrate the Lantern Festival (元宵节 – Yuan Xiao Jie) with the girls in their SF apartment. Since the girls left for college, we haven’t been able to spend CNY together. This is the first year since they graduated that we are able to get-together again for CNY. There is none other than tang yuan Read More
February 5, 2017
I am in search of my Chinese/Teochew roots. This weekend, I decided to try an authentic Teochew dessert Pumpkin Yam Paste with Gingko Nuts (金瓜芋泥) – more aptly called Au Nee in Teochew. We always had this dessert at the end of a meal at Teochew restaurants. It is tough to find a Teochew restaurant here in the bay area; Read More
January 30, 2017
I was in search of a simple dessert for reunion dinner. Thanks to Mrs Leong of The Best of Singapore Cooking, I found this Red Bean Lotus Seed Soup recipe. I’ve modified it to use the slow cooker instead of the pressure cooker. It turned out perfect; its a wonderful sweet ending to some great time spent with family over Read More
November 13, 2016
The girls asked for Japanese food next week. I wanted to make a dessert to go with the rest of the Japanese dishes. I came across several cheesecake recipes that claimed to be light, airy, and fluffy…
August 23, 2016
I love fruit tarts, fresh or baked. I love the frangipane (almond filling) in baked fruit tarts, and this recipe from Tartine is surprisingly easy if you use almond meal. I cut down the sugar by one-quarter compared to the original recipe. The crisp sweet tart shell, textured almond filling, tender and tart peaches and berries made a heavenly combo! Read More
July 31, 2016
I brought gula melaka agar agar to a Singapore / Malaysian theme BBQ get-together this evening. This is a nice and refreshing dessert when well chilled. Thankful for a great evening with friends and delicious Singaporean food. Ingredients 2 Litres water 6 screw pandan leaves tied into a knot 350 g chopped gula melaka 20g agar agar Read More
July 20, 2016
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
May 30, 2016
Durians. Love them or hate them. I am a durian lover. We only have access to the frozen version of these King of fruits, much of its distinctive ‘aroma’ is lost in the freezing process. We don’t get the kick out of sinking our teeth into thawed durian pulp. Nonetheless, beggars can’t be choosers. This weekend, I filled some choux Read More
