Scotch eggs are often misunderstood to be originated from Scotland. Here's what David Constable has to say:
"Noooo, no, no. The word "scotch"originates from "scotched", which means "process". The fact it sounds similar to "Scotland" - and they are deep-fried - led people to think they are from Scotland." (source: The London Times Blog, Sept 27,2014)
There you go. Question answered.
Monday, 29 September 2014
Friday, 26 September 2014
Kaya basically means coconut egg jam. Its texture is thick and rich, hence, the name kaya which means rich in Malay. I dare not claim this jam to be authentically Malaysian as it is also found in other parts of Southeast Asia....but it is madly popular in Malaysia. I haven't met a Malaysian who doesn't love kaya.
Thursday, 25 September 2014
Steamed spareribs - this is my husband's favourite dim sum dish. In fact, it is many people's favourite dish, me included. It is amazing that something so delicious can also be so ridiculously easy to make. All you have to do is marinade and steam.
Tuesday, 23 September 2014
In China, this dish is normally cooked in the winter to warm up the body. If you look closely at the ingredients, most of it belongs to the 'yang' category. It also means that most of the ingredients cause "heatiness". Daikon, however, has a cooling effect and it in turn provides a good balance to this otherwise heaty treat. Besides that, daikon is more resilent and doesn't break easily, making it a perfect accompaniment in stews.
Sunday, 21 September 2014
How about having your cake and eating it too? This cake is so delicious and moist, really worth your bite! Above all, it has at least two healthy ingredients to balance off the bad. You have to try it! You wouldn't be left disappointed.
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