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A popular cake in Malaysia, Singapore and Indonesia during festive and special occasions. It's time consuming to make but well-worth it.
Juicy whole chicken roasted or cooked on a rotiserrie. It still remains a popular street food in the Phillipines. It's best to give time for marinating so that the flavour melds together. Serve it with lechon sauce.
A moist easy to make chocolate cake using chocolate as opposed to cocoa powder.
Chinese loves adding Flower Crabs when making Steamboat as the meat is really sweet. Steaming it in a distinct sauce is also one of the most common methods of cooking this crab.
For my dinner hosting a Japanese guest, I’ve made this appetizer to kick off the evening, which has later been featured @ PetitChef. Comparing to my previous Ceviche, I’ve added green apples for an uplifting touch & topped it off with caviar.