January 6, 2010
The good thing about blanching vegetables is that they usually cook really quickly (if you cook too long, they lose their nutrients, colour and crunch) – just like this plate of oyster sauce vegetables where the baby boy choy have been blanched in boiling water for less than 40 seconds.
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January 3, 2010
I tried my fair share of instant ginger tea but all of them strike me more as sweet than spicy, and we all know that ginger is inherently a spicy ingredient. So, when I found this tea, I was ecstatic. According to my friend Rian, “Jahe Wangi” means “fragrant ginger” and fragrant this tea definitely is.
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