I like to bake and eat - and nothing makes me happier than mixing up some cake.
Naomi, great article! but you have misspelled Lee Kuan Yew up there!
without having eaten the actual buns, those sausages are likely to be the taiwanese xiang chang (literally fragrant sausage) which are sweet and semi-dried (which explains the "honey" moniker) - but since you say it's salty and cured, it might just be plain preserved chinese lap cheong!
modern mooncakes are just an excuse to sell dessert made in that traditional shape! nothing against dessert at all, of course - but the baked traditional ones are what really makes the festival for me.
actually @Irene, frog, or "tianji" translates more literally to rice-field chicken! not sure about the etymology, but it's likely because the waterlogged fields were great playgrounds for the creatures :D
aww, I submitted a pandan cake recipe - is that not a herb?
looks great but I gotta say that though gianduja might be purer/occasionally richer than Nutella, the latter seems to lend itself better to scoop-out-of-the-jar-bility!
nutella on a crisp waffles with soft insides - no fruit, nothing. just hot carb and chocolate, thank you.
was just about to say what @frayed did, which is that this bowl here is of pudding, and not actual beancurd - I personally only like the latter!
and @May_be, if you're up for chinese vegetarian than the lingzhi restaurant does really wonderful chinese vegetarian dishes (this place is on the high end though!)
I wish we had such good middle eastern food in Singapore! That bread looks lovely.
thanks! I know about the wrapping - I'm sort of just paranoid, so was hoping for a dry alternative. any idea if clingwrap will melt in the oven between layers of foil around the pan?
I'm pretty good at cake, but swiss rolls are just out to get me. I've tried the tea towel, the throw it into a bag to cool, the burn-your-hands-to-lift-it-and-roll, and I always get cracks.
I just feel like it's me, not it, and that hurts.
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