The Informal Chef

If one were to have watched any reality cooking shows, one would know what this panna cotta is. This is because it is a much exhibit...

Guess what I did to my yummy pumpkin kaya that I made yesterday? Yes, I paired it together with my Japanese milk bread recipe to make th...

It has been a while since I last baked soft breads. Normally, the lazy me would just roll out the proofed dough and slather something in ...

I had some leftover palm sugar from making Sagu Gula Melaka so I decided to make a drink of out it - the Three Layer Tea. I had my first...

Today I had my first mother and son baking session. What you see here are the fruits of his labour. Notice those slightly-flawed homema...

Most of us in Asia are already familiar with soft fluffy milk breads. They are are wildly popular as a staple here. I started baking brea...

Dates are found abundantly and cheaply around this Ramadhan time of the year here. Have you ever wondered why dates are so significant i...

I had two bars of white chocolate nearing expiry and I desperately needed a recipe to finish it off. While I was researching, I was pret...

This classic French recipe is so versatile. You could use it in about anything that requires cream such as cream puffs, eclairs, base for...