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Monday, January 30, 2017

Leng Chee Kang Dessert

Ingredients

200gm dried Longan flesh
100g lotus seeds, soaked

100g gingko nuts, crushed n removed green bitter part

100gm lily buds 
1 small mok nee, soaked overnight n cut into small pieces
1 dried persimmon; sliced thinly (optional)
1 pkt sugar cane  sugar

To cook
  1. Boil half pot of water 
  2. Add in all ingredients accept sugar and persimmon 
  3. Boil under medium flame till soft 
  4. Add in persimmon 

  5. Add in sugar cane sugar. Test to check sweetness.
  6. Serve hot or cold

Thursday, August 11, 2016

Restoran 10 Years, Evolve Concept Mall, PJ

I have stop posting and writing my food experiences for quite some time.
But, I am still posting   those recipes that I am fond of eating.

With such  nice and tempting photos captured during my visit to10 Years Restaurant was a 'cheat' to Penang Food, the char koay teow which is not hawker's price. The price is double and triple as you can see from the menu, Customer services were satisfactory with foreign workers on their rounds but not all could speak English. The crowd was not loose although it was a  weekend dinner time. Pricing is high and I think if the price is to be brought down, the crowds will surely swell.

Food taste is good. Char Koay Teow quite close to Penang Char Koay Teow.





Kuih Keria

I am craving for these village doughnut named Kuih Keria in Malaysia. At the same time, I have a kilo more sweet potatoes from Cameron Highlands. I was browsing the internet and found this recipe with video and with a pretty host. Thanks Nyonya.

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