Never having made a cheesecake before (usually my sister’s domain), I settled on Cooking For Engingeer‘s New York style cheesecake to test-drive and tweak. Now, they call for a ridiculous amount of cream cheese and eggs to make a 10″… Continue Reading →
As a child, I remember eating these pale and oddly-shaped cookies. Fragrant with pandan and coconut, these dry and crumbly treats end up melting on your tongue. It’s weird and delicious all at the same time. Goes well with a… Continue Reading →
So, I had spoken of Hainanese Chicken in my last post on making soup. Why? Because for the best version of this dish, you don’t poach your chicken in water, you poach it in soup. However, water does work in… Continue Reading →
My favourite soup happens to be chicken. But the chicken soup I grew up with had little to do with making a mirepoix and is closer to broth – with the addition of ginger, salt, and sometimes, pork. Having chicken… Continue Reading →
Despite the fact that Christmas is over, production of green tea shortbread in my kitchen goes well beyond the 25th. I guess you’d call it my signature holiday cookie as the one year I decided to switch things up and… Continue Reading →
Peering into the fridge to ponder dinner last night yielded the makings for chicken salad. I was, however, without mayo. But I recalled the recipe on Cooking for Engineers, checked for ingredients, and decided to give it a go. I… Continue Reading →
Confronted with two fats, I found myself in an optimal situation. Who knew?
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