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Back home in Guangzhou, China, these egg cakes were sold in 10RMB (~$1.5) per 1lb/ 500g/ 一斤 when I was a teenager!Maybe these cakes are too cheap that they are not profitable in the states, I do not think I ever found them in any bakery here. Missing home snacks and having the luxury of time to cook & bake during quarantine, I look up recipe for these traditional egg cake. It is surprising simple and quick to make, and would like to share, record here. When these cakes were done, the smell of it expands in the house — the smell of hometown, the smell of childhood.
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After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected. After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected.
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My 2nd try on banana bread, found a more moist, much LESS sugar recipe! Explore why brown sugar is used, almond flour is used.
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[Recipe revised and updated! ] I will have a REAL struggle to choose either Mouth-watering Chili Chicken 口水鷄 or Beef & Tripe in Chili Oil 夫妻肺片 as my appetizer whenever I go to a Szechuan restaurant. Here I am sharing the recipe I used to make yummy, spicy mouth-watering chili chicken!!
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After trying out hand-made pasta quite “successfully” last time, I felt like I am ready for next challenge (me being over-confident in food as always haha 😛 )! I originally looks into one of the biggest challenge among noodles – THE Hand-pull noodle 蘭州拉麵. Even after watching Tasty staff Andrew’s multi-failure video (enjoy it below!), […]
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In my first try of red bean steam buns, I shared tips to have puffy, soft outer layer, little secrets for red bean paste, and for sure, shared reasons why the first trial is not ideal!
