Mantou is a type of Chinese steamed bun. Unlike baozi, it is normally without filling. It can be eaten plain or sandwiched with stuffed meat. It is also great for dipping into gravy or curry sauce.   Mantou doesn’t have to be the usual plain boring white. It can be colourful as well by adding vegetable puree. I particularly like to use pumpkin puree as it gives the mantou a bright yellow look...

  I love tomatoes for their vibrant colour, flavour and nutrient. I buy tomatoes almost every week from my favourite vegetable seller who sells his own produce from Bukit Tinggi, at the foothill of Genting Highland. Their tomatoes are not only fresh and cheap but also pesticide-free. As you can see from the photos, they even come with green stem attached. How lovely!   Tomatoes are so versatile that...

  Making nut butter from scratch is pretty easy. Once you have learned the basic blending techniques, you can easily whip up any kind of nut butters (such as peanut butter) or mixed nut and seed butters, in small or big batches, as and when you like.   This “so heavenly good” almond chocolate butter is truly the almond version of Nutella, as described by Love and Olive Oil, which I can’t agree...

  My family and I love satay. Whenever we want to eat satay, we will usually head to Kajang, a small town 25km from Kuala Lumpur where our favourite satay stall is located. As it is too far from our place, we only frequent it once in a while. Nevertheless, I have figured out a way to fix our satay craving, and that’s making my own satay!!   Making authentic Malaysian satay with peanut dipping sauce...

  On a scorching hot afternoon, nothing could be better than having a cool treat to chill you down. Homemade popsicles are my son’s all-time favourite cool treat. Whenever there are fresh and cheap berries in the market, I will make a bunch of popsicles and stock them in the fridge. The berries season is back now, and it’s time to dig out my popsicle moulds again.   Homemade popsicles are not...

  I have always wanted to learn how to cook Korean food, and these Korean vegetable pancakes are my very first experience in doing so. These savoury pancakes look a little like omelette but the texture is slightly crispy outside and chewy inside. They are usually served with a dipping sauce.   These pancakes are quick and easy to make. All it takes is to prepare some vegetables of your choice, coat...

  If you don’t have an oven but plan to make a simple snack for your kid, what could you make? My answer is definitely PANCAKE! With just a few ingredients and some simple cooking equipment, a batch of homemade pancakes will be ready in no time.   There are lots of methods in making pancakes. Each method has its own uniqueness. Interestingly, even for the same recipe, a slight change will yield...

  My family is a great fan of granola. Since making my first granola one year ago, I have stopped buying granola from the supermarket. This is because it is healthier, more nutritious and delicious. It also gives me more savings too.   Making your own granola is a breeze. It also allows you to take full control over the selection of ingredients and the amount of sweeteners to be used. You can...

  Tamago Boro (also known as egg biscuits, (蛋果子 or 小馒头)) is a very popular snack among kids. You can find them in supermarkets, Japanese specialty stores or local snack shops. My son had never tasted them before. So, he was very excited when he knew that I was going to make them for him.   I have made these Tamago Boro successfully based on a recipe I have adapted and modified from 『君之』的手工烘焙坊....

  Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack. That’s my favourite way of eating it too. Once I start eating it, I can’t put a stop to it. It is insanely addictive!   Nowadays, commercially-produced pork floss is getting very...