Kimchi Fried Rice -- kam sa ham ni da (Thank you in Korean language)

Woke up late today and was too lazy to head out for lunch. Yes, I woke up during lunchtime ;P (Paiseh!). Checked the fridge and there was this bottle of kimchi bought recently and leftover rice from last night. Did not take me long to decide on the combination - Kimchi fried rice...yummy!

Macaroons Finally!

Why did I title this blog as " Macaroons Finally"? It is really "finally". "FINALLY", after 3 trial and errors, I have managed to make macaroons look like macaroons. (I am not exagerating.) The sense of achievement is not so much about being successful  but that I did not give up.

Souffle Swiss Roll with my Favourite Jam

I always love swiss roll especially the traditional types - those that has jam inside. I remember my first swiss roll was made when I was only 13 years old in one of the home economic classes. Eating this again bring back fond memories.

Healthy ABC Soup

Invited some friends over for dinner today. Decided to make ABC soup despite I am not really a soup person but one of my friends is. She is a cantonese. And this is one of the easier soup to make. No fuss and healthy. Instead of using slow-cooker, I decided to try out my seldom-used thermo-pot.

The "IT" Salad Sauce

Remember this?

Promise to update all about the sauce that I have been using and simply love it.

This is the "IT" sauce

Lemon Lime Mint Sorbet

Have you ever try lime juice with mint leaves? Try it and trust me, you will fall in love with this combination. I have tried this at a Thai Restaurant and from then on, I cannot forget the taste and will have craving for it. Hence I decided that I should recreate what I have tasted. The difference is I converted it from a juice base to a sorbet and mine is healthier as you can control the amount of sugar you want to out inside.

I love Pecan Tart

My ambition is to master all the foods I love. Pecan tart is my favourite. Eat it warm with one scoop of vanilla ice cream. I will drool at the thought of it. Been looking around for a reliable pecan recipe and came across a cookbook - Pastry: Savoury & Sweet by Michel Roux. I have modified the recipe slightly to suit my style of cooking - which made it easier and more convenient for my sake