This Mohinga recipe is a cheat's version that uses canned fish to get the same outcome as the traditional way of cooking, deboning and flaking the fish manually. For those that don't know, mohinga is a Burmese fish noodle soup that is often eaten for breakfast - or anytime really. It's one of my favourite … Continue reading Cheat’s Mohinga (Burmese Fish Noodle Soup)
This creamy mushroom sauce is my favourite creamy sauce to pair with my steak. My all-time favourite is still a pepper sauce but this is my go-to for a creamy sauce. I made it for my mother-in-law the other day and she loved it so much that she asked for the recipe. So here I … Continue reading Creamy mushroom sauce
Prawn dumplings are always a crowd favourite and although I'm using prawn in this recipe, it really can have almost any type of filling. We even used up some leftover beef bulgogi my father-in-law made and turned it into a filling. But prawn is one of my favourite fillings and can be paired with almost … Continue reading Basic Prawn Dumplings
Cinnamon roll. I haven't had them in ages and I had forgotten how much I liked them until now. There's nothing quite like freshly baked cinnamon rolls that fill the kitchen with its smell long before it's ready to eat. The cream cheese frosting is also my favourite but our nephews like to eat it … Continue reading Ol’ Cinnamon Roll
This tiramisu cake uses sponge cake instead of the traditional Italian ladyfingers. For ease, I have used a microwave sponge cake. It is one of my most popular recipes, particularly for my parents. Their friends love it too and they often talk about how I must make it for them again. But I've been reluctant … Continue reading Tiramisu Cake
"You know that you can cook chicken rice in a rice cooker, yeah?" said my husband. I did not. But his little tip made me overhaul my entire recipe that I had posted 6 years ago. I call this the South East Asian version of Hainanese chicken rice because I have combined some of the … Continue reading South East Asian Chicken Rice (Rice Cooker Method)
I'm not a choc mint ice cream kind of person but my brother is a die-hard fan. However, after making it from scratch, I fell in love with this one. There's a beautiful balance between the creaminess and freshness of this flavour that is further enhanced by the dark chocolate chunks. I hope you enjoy … Continue reading Choc Mint Ice Cream
Every time I make croissants, I make a generous batch that has a few leftovers for the next day. But they're always best eaten fresh. No matter how crispy the shells are fresh out of the oven, they soften by the next day. So the best way to fix up day-old croissants are to turn … Continue reading Next-Day Almond Croissants
This is one of my favourite Burmese noodle salad dishes. It's supposed to be made with thick rice noodles but it's in intermittent supply at my local Asian grocery store so what is pictured is a medium sized noodle. The thick noodles are usually packaged fresh as opposed to dry and often have Vietnamese names. … Continue reading Burmese Thick Noodle Chicken Salad (Nan Gyi Thoke)
