The cupcake itself is unique in flavour too. Instead of using the usual vanilla essence, the pandan leaves have been blended in the milk to give a natural aroma. If you cannot find fresh pandan leaves, you can use 1 teaspoon of pandan paste instead.
No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away.
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar.
I don’t know why but it always brings me back to the memory of passing by a Famous Amos cookies stand in a shopping center for the first time! Chocolate Chip cookies are easy to mix and bake.
You can make the fish cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying this fish cutlet adds to the flavour of the burger.
Blueberries sometimes burst with juice during baking and some juice may bubble over. Therefore, if you want to protect your oven from having drippings of blueberry juice, you should place a pan or a dish to catch any juice that may ooze out. Also, it is advisable to taste the blueberries first.
Nothing like the smell of bread and cinnamon wafting in the air during Easter!
We will be chatting on the Evolution of Regional Indian cuisine Singapore-Style and cooking Kicap Meen, a Malay influenced fish in soy sauce dish.
Here’s another yummy decadent treat for Easter!