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Long time ago, I had accidentally made kam heong crabs and my guests thought they were even better than the one served at Jumbo Seafood Restaurant in Singapore. Then I found out the combination of curry leaves and dried prawns … Continue reading
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One day I was needing new soups recipe. Two soups came up to my mind – Watercress soups and Sichuan vegetable soup. Vividly I remember I sort of like them but it was too long ago since I had any. … Continue reading
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Mee Sua (misua) is a type of Chinese noodle made from wheat flour originated from Fujian, China where my ancestors came from. As a kid, I was not a big fan of the mee sua soup but aging did some … Continue reading