Monday, 18 August 2014
Friday, 15 August 2014
Wednesday, 13 August 2014
Monday, 11 August 2014
A Lunch Treat For My Auntie
A couple of weeks ago my brother and I went to Umai-Ya Japanese Restaurant for lunch and we were very pleased with what we had there. We promised that we would be back soon. And it was perfect that our Auntie is here for a holiday and we decided to take her for a treat last Saturday.
Friday, 8 August 2014
My Simple Fried Beehoon
This is what I like to prepare for a simple lunch. All I need is beehoon (dried vermicelli), some meat, vegetables and seasoning. It is a totally fuss free dish, everything goes into the wok, and stir, stir, stir. It's got carbohydrates, protein and vegetables. A well balanced meal, don't you think?
Wednesday, 6 August 2014
Pumpkin with Minced Meat and Basil
Last Friday my partner took me to a Thai restaurant for dinner. It was our first time there and as usual he left the ordering to me. "My boss", he pointed to me when the waitress approached. He always does that.
Monday, 4 August 2014
Canadian Lemon Pound Cake : LTU Flour
Hey Ivy! Look what you made me do? I am baking with lemons for the very first time! And I made lemon glaze for the first time too! Thank you for sharing your Canadian Lemon Pound Loaf which got me hallucinating for days hah..hah...I mean look at the nice texture of your cake and that lemon icing dripping down the sides. Beh tahan liao!
Friday, 1 August 2014
Wednesday, 30 July 2014
Adobong Antigo : AFF Philippines
After the long Hari Raya weekend, all too soon it is back to work! Really, I wouldn't mind another extra day or two. Sigh.....And it's back to blogging after the short but very sweet break.
Labels:
Pork
Friday, 25 July 2014
Bergedil (Potato and Meat Patties)
There were some questions as to what happened to the potatoes that I dug out when I made potato skins. These people are a curious lot aren't they? Of course I did not throw the potato flesh away as that would have been a waste of perfectly good food.
I made them into Bergedil using Sonia's recipe as a guide.
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