Air Fried Pork Ribs 空气炸锅排骨
Rub a little salt on porkribs, rinse and pat dry. Dip porkribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray
蘑菇酱鸡扒 Chicken Chop with Mushroom Sauce
蘑菇酱鸡扒. ChickenChopwithMushroomSauce. Place the chicken in the pan and cook till golden brown on the both sides
Three-cup chicken （三杯鸡）
The first time I tried Three-cupchicken was made by a Taiwanese friend. Cut chicken into bite size pieces, slice ginger and garlic and cut the green chilies into about an inch in length
Claypot Chicken Wings with Baby Abalones ( 鲍鱼鸡翅煲仔 )
I used it to prepare this mouth-watering ClaypotChickenWingswithBabyAbalones ( 鲍鱼鸡翅煲仔 ), using fresh canned abalones from Ah Yat Abalone Forum Restaurant
煎蛋宝 ~ Treasure Egg Packet
煎蛋宝. TreasureEggPacket. Hard boil all eggs. Halve the hard-boiled eggs and crush the egg. Dust the inner part of egg white withcorn flour and
【肉臊鸡蛋羹】Minced Meat Sauce over Steamed Egg
cover, spread the minced meatsauceoversteamedegg, serve. meatsauce that I made earlier, he finished
蒸黄金三色蛋 (Steam Golden Tri- color Egg)
蒸黄金三色蛋. Steam Golden Tri- color Egg. Once the Golden Tri~ color Egg is cooked, let it completely cool down before slice and serve
Egg in a Cloud 云朵蛋
The egg white is puffy too with a mixture of fried baconandparmesan cheese, just like bitingintoacloud
STEWED PORK BELLY WITH EGGS
I have tried various recipes for stewedporkbelly and each time, they turned out to be good. Love the chewy texture of the porkbelly skin more than anything else
紫薯南瓜九层糕 Sweet Potato & Pumpkin Nine Layers Kuih
食谱参考. eileenの记事本. 材料：. (A). 清水 400ml. 椰浆 400ml. 细砂糖. 90g. 香兰叶 5片（洗净打结）. (B)白色层. 粘米粉 45g. 木薯粉 30g. (C)南瓜层. 南瓜 50g（蒸熟压泥）. (D)紫薯层
Pandan Muah Chee 香兰麻糍 (Pandan Peanuts Glutinous Rice Ball)
MuahChee with mild pandan flavour, so delish. Once muahchee dough is done and slightly cool, use a silicone scraper to transfer the dough on the peanuts mixture
Milk Mantou
Steamed MilkMantou - Recipe adapted from 幸福记忆. So I decided to make some steamed mantou for her breakfast the next day, since it had been quite a while since I last made mantou
