King Oyster Mushroom Skewer With BBQ Sauce 素燒烤醬杏鮑菇串
Have you tried this king oyster mushrooms before? Once you have, I think you won’t resist the texture and the flavour. Next time, if you find it from your local Farmer’s market, get some if you can. I’m sure you’ll love it, trust me!
All About Chinese New Year Cake & Snack from Previous Years
Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!
I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.
This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂
What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.
One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.
This is the third time I make steamed buns also the second time for the roses buns. Steamed buns are one of the main breakfast in an Asian family. One hot steamed buns with a cup of hot soy milk are the typical breakfast in Taiwan and Hong Kong. People like to grab this takeaway and eat it on the way to work.
I always dream of transform all the recipes with dairy or egg into vegan versions. Some of them are work, but still, have lots to do more research and experiment.
Annual Chinese Mid-Autumn festival will be tomorrow. And I still haven’t got anything to post. Apart from too busy , I have gone through a few failure. Try to work out a vegan mooncake that can please me.
It is a rare chance that I’ll make this ‘seitan’. Since I saw lots of my Facebook friend’s post ~ Roasted vegan ‘Char Siu’ 素叉燒 . Their mouth-watering photos impulse me to try it again.
Sounds I did have this experiment before. Yes! I have but not really like it at all. Why? Because it’ll wash away a lot of flour to get a small amount of seitan to make bbq ‘pork’. It is not really economical.