Welcome to my collection of recipes where I share with you, step-by-step, on how to make restaurant quality dishes from your own kitchen!
Chanced upon this super kawaii ("adorable" or "cute" in Japanese) watermelon cookies recipe while I was doing some research online.
So hubby texted me a few days ago: “The SAUCES recipe index on your blog looks very sad.
I could almost smell Christmas around the corner! Well, actually it is still a month away and technically, it is Thanksgiving tomorrow but since I’ve a few Christmas dinner parties lined up already, I’m wasting no time working on my menu! The thing about.
I’m pretty sure this dish is no stranger to many of us, especially if you are an avid Hong Kong traveler like me.
There is no other way to describe these cookies except they are insanely good.
The usual way of making classic french onion soup is by sautéing the onions, adding red wine, stock and simmer until ready.
Go to any Italian restaurants and you’ll probably find Bruschetta (Bru-sketta) listed in the Antipasti (Appetizers) section of the menu.
The usual protein suspects you see at Christmas dinners are either ham or roasted chicken.
This is yet another of my “lazy one-person meal” to make when I’m home alone.
Thai food week has begun here at BNF! If you have read my earlier post on Thai Grilled Pork, then you must know I’m absolutely hooked on Thai food.
Since this is Thai food week, I thought it’ll make sense for me to share with you some of the essential Thai sauces in BNF Kitchen.
“Tod” means deep fry, “Mun” means fatty and “Goong” means prawns.
If you love Thai Ice Tea, then you must know the key ingredient used is condensed milk.
An upside down cake is simply a cake turned over and served upside down.
Being an avid dessert lover, I’m surprised I did not come across this delicious combination sooner.