As a child, I remember whenever we would visit my grandparents and there would sometimes be a box of assorted Chinese bakery goods on the kitchen table. Most often, there would be BBQ pork buns, red bean buns, and egg tarts, but once in a while there would be cocktail buns (gei mei bao) and pineapple buns (bo lo bao). I always fancied the “special” buns such as the cream-filled cocktail buns and lightly sweetened pineapple buns. (more…)
There’s something about lava flow — it’s memorizing — the oozing, flowing… kind of in the same way how people (like myself) get super excited about runny egg yolk. Yes, drippy soft-boiled egg all the way for me!
Now for some real talk: I am not the biggest fan of cheese. I have a (weird) stipulation when it comes to it — in order for me to eat it, it has to be in its melted form. For example: grilled cheese, tuna melts, or pizza. No cheese and crackers for this girl!
You’re probably wondering what does lava and cheese have anything to do with each other?! (more…)
I find it a little funny that even though my Mom did all the cooking when I was a child, my first cooking memory doesn’t come from my Mom. In fact, it came from a Foods exploratory class that I took in Grade 8. We made blueberry muffins. The one thing I vividly remember the teacher saying was not to overmix the batter and to fold the blueberries in gently. (more…)