Dang Gui Chicken Soup

Asian Chinese love to nourish their bodies with medicinal food but before you starts with any of these herbal soup or dish you have to know what you body is lack with. Just like our body is divided into Yin and Yang and where Yin further sub-divide into weak spirit, weak blood, infirm and nutritionally weak. For example: in cold season we need warm supplement food; summer and autumn require cooling stuffs to reduce body heat so we had to select the right supplement at the correct time or else it could backfire our health.

Pak Tong Koh

Pak Tong Koh (白糖糕) is one of my favourite childhood breakfast treat which my dad used to get for me. And recently I happen to find this recipe from one of the "Local Kueh" recipe book that I bought. The recipe itself is easy to follow but the fermentation time is a bit way too long; need to rest the batter undisturbed for about 8 hours. In such case I did not try out the recipe until I come across another similar one from a website.

Mango Pudding

Saw this Mango Puddings recipe from m4m website forum and it was strongly recommended by most of the people who had tried it. Since now it is mango season where you can easily get hold of fresh and juicy mango, I decided to give this recipe a try. I followed most of the ingredients given by Hugbear (base on her recipe) except by replacing some of the required ice-cream to mango juice and milk because I don't have enough at home.

Pad Thai Noodles

I always wanted to replicate this noodle dish at home as I miss eating the version I had during our stay in Brisbane. As you know this is one of the well-known dish  in Thailand known as Pad Thai. It has a subtle substance of flavours with pickled turnip, crushed peanuts, fresh chives and a dash of lime. You can hardly find a good one in Singapore because they are not as popular as Thai curry and rice dishes.