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I store mine in 2 versions, 1 softcopy and 1 hardcopy. Hardcopy is to use when I am cooking/baking, especially baking as the measurements of ingredients needs to be exact. For cooking, sometimes the measurement of ingredients does not need to be exact. For hardcopy, I will just write them...

Thank you, Thank you all for the warm welcome :) Well to answer to the different fusion of flavours... i guess i am no professional chef.. Just a mum who cooks and bakes at home for my family.. so, actually I don't even know if I have misuse profesional cooking terms... sorry if I have done...

How did you cook the chicken broth? And when it exploded, was the rice in it? Or only the chicken? How long did you cook it before it exploded? Was the chicken completely thawed out before cooking? I cooked chicken broth before many many times and never had it explode. What I do normally is...

Hi, so far I have baked cheese cakes before and did not encounter this type of problem. Perhaps you can post your recipes here so that we are able to advise better?

Hoisin sauce vs Oyster sauce... For me, I would prefer to use oyster sauce. Hoisin sauce is too sweet for my taste. But then if I use hoisin sauce, I will then tweak the quantity used(put in less) and then put in some light soya sauce so that it is less sweet and more salty. And I think...

Thank you all for the warm welcome... I will definitely enjoy myself here :) @Mark: Yes, I agree. Many a times the dish has been tweaked to local taste buds :) But then, as long as it tastes nice and suits your taste, it does not really matter where it is from? Sometimes I think of cooking as...

Thanks for the welcome... I am still exploring the forums... trying to find out everything.... And yes, Malaysian food is still Malaysian food... I will miss Malaysian food a lot if I stay overseas :)

Hi all, I am a Malaysian Chinese, staying in Malaysia. I am glad I found this forum. I would love to share inspiration on cooking with everyone. Gives me more inspiration on what to cook for my family during weekends :)

I cook a lot for my family during weekends including making soup (the Chinese way of course). The Cashew Nut Chicken recipe looks nice and it looks like just how I would prepare it. The hoisin sauce and the dark soya sauce can always be replaced with oyster sauce and light soya sauce if you do...

I am new here... n glad to have found this I am new here and I am glad to have found this. Am a Malaysian Chinese and hope that I can give some insights on Chinese cooking here, the Malaysian way. :smile: