The one most exquisite ingredient you can add to any recipe is your extraordinary love....

As mentioned in my previous post, I love ang ku kueh with saltish bean paste. Normally, these kuehs come with black skin instead of the tra...

One of my favourite breads got to be this carrot bread. I first knew of carrot bread was when I chanced upon it at Breadtalk some years back...

I like ang ku kuehs, the sweet or the saltish ones alike. The most tedious part in making ang ku kueh should be the preparation of the filli...

This is a plain pullman bread. The texture is soft and the taste milky. I think it will taste great with jam but I prefer to eat it just pla...

These buns were made using water roux (better known as 'tangzhong') which, if I am not wrong, was originated from Japan. It was popu...

I shaped these steamed baos into rabbits and porcupines. I guess my shaping skills still need sharpening as some of these baos look out of s...