Corner Café

March 9, 2010

FenYing Lost All Her Recipes

Filed under: Miscellaneous & TV Shows — SeaDragon @ 12:00 am

Fenying & Aunty Irene’s Recipes for 2011
Recipes for 2012 (at my Chinese blog, Kopitiam)

Just a quick note to all the fans of FenYing/Aunty Irene recipes (97.2 FM recipes from Singapore), if you are trying to access the old recipes from her blog (DJ Violet Fen Ying) at 我的厨房笔记, they are all GONE! All the recipes from 2006 to February 2010 ALL GONE! I only found out after doing my weekly inspection of her blog and ended up in an empty blog, so googled to find out what happened.
Apparently she lost all her recipes during a re-construction of her old blog. I don’t know if she’s going to reinstate the recipes as it will be a mammoth job! So for the moment, the only way to find her old recipes is to google it, but don’t click on the link itself, instead click on the “Cached” button on the last line, you should be able to retrieve the old recipes this way.
From now on, all her new recipes from March 2010 are available at her new blog, 我愛廚房 (I Love Kitchen).

Update June 3, 2010:
I hope it is OK to re-post Aunty Irene’s recipes here, since the cached recipes cannot be retrieved anymore and I’m sure many of her fans would be looking for her Chang recipes now the Dragon-Boat Festival is just around the corner. If anyone thinks it is not OK for copyrights reason, I will remove them:

*********************************************************************

Hokkien Dumplings 福建粽
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on May 19, 2009

[Ingredients]
Rice:
Ingredients A:
250g bamboo leaves (soaked overnight, washed)
nylon strings as required
Ingredients B:
2 kg glutinous rice (washed, soak for 4 hrs and drained)
Ingredients C:
1 tbsp chopped shallot & garlic
Ingredients D:
5 tsp salt
1 tsp ground pepper
1 tsp five spice powder
1 tbsp dark soya sauce
1 tbsp sesame oil

Filling:
Ingredients A:
1 tbsp chopped shallot and garlic
200g dried shrimp (washed, soak to soften, drain)
Ingredients B:
2 tbsp chopped shallot and garlic
40 pcs chinese mushroom (washed, soak to soften, drain)
Ingredients C:
2 kg pork belly (washed, cut into 40 pcs, marinate for 1 hr with seasonings)
2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp sesame oil
2 tbsp Hua Tiao wine
½ tsp ground pepper
½ tsp five spice powder
½ tsp salt
½ tbsp sugar
1 tbsp corn flour
Ingredients D:
250g dried chestnut (washed, soak overnight)
https://cornercafe.wordpress.com/
[Preparation]
Rice:
1. Heat up 4 tbsp oil, sauté chopped shallot and garlic till fragrant.
2. Pour in glutinous rice and fry till aromatic.
3. Mix in Ingredients D to season, dish up for use later.

Filling:
1. Heat up 3 tbsp oil over medium flame, stir fry Ingredients A till aromatic, dish up, reserve for use later.
2. Heat up 3 tbsp oil over medium flame, sauté chopped shallot and garlic from Ingredients B, add mushroom to fry till aromatic.
3. Add marinated pork belly and fry till fragrant.
4. Add chestnut and fry till fragrant.
5. Add suitable amount of water, simmer till water is soak up, dish up.
6. Take 2 pieces of bamboo leaves, fold to form a pyramid shape.
7. Put 2 tbsp of glutinous rice into it, dig a hole in the centre, add in fillings, cover with another 2 tbsp of glutinous rice, wrap up, tighten with nylon string.
8. Boil a large pot of water. Add in dumplings, cover and cook with low heat for 2 hours till cooked and soft.

*********************************************************************

Nyonya Dumplings 娘惹粽
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on May 22, 2008

[Ingredients]
Rice:
Ingredients A:
250g bamboo leaves (soaked overnight, washed)
nylon strings as required
10 pieces pandan leaves (knotted)
Ingredients B:
2 kg glutinous rice
Ingredients C:
60g corn oil
Ingredients D (chopped):
10 cloves shallot
5 cloves garlic
Ingredients E:
3 tsp salt
1 tsp pepper

Filling:
Ingredients A (chopped):
10 cloves shallot
5 cloves garlic
Ingredients B:
1 kg minced pork
20 pieces dried mushroom (soaked, diced)
250g candied melon (chopped)
Seasoning:
60g coriander powder
1 tsp pepper
1 tsp salt
1 tbsp sugar
½ tsp dark soya sauce
https://cornercafe.wordpress.com/
[Preparation]
Rice:
1. Wash and soak glutinous rice for 4 hours. Drain the rice.
2. Heat up 60g oil, sauté chopped shallot and garlic till fragrant, turn off heat.
3. Add glutinous rice, salt, pepper, mix well.

Filling:
1. Heat up 4 tbsp oil, sauté chopped shallot and garlic till fragrant.
2. Add minced pork and stir-fry till well mixed.
3. Add mushroom, candied melon and stir-fry till aromatic.
4. Add seasoning, mix well and cook until thicken. Taste and dish up. Leave to cool.
5. Fold 2 bamboo leaves into a cone.
6. Fill with 2 tbsp glutinous rice, make a hole and fill in filling, top with another 2 tbsp of glutinous rice.
7. Wrap well, secure with nylon string.
8. Boil a large pot of water, add in pandan leaves.
9. Add in dumplings, cover and cook with lower heat for 2 hours till cooked and soft. Remove.

*********************************************************************

Lotus Paste Dumplings 莲蓉碱水粽
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on May 13, 2008

[Ingredients]
Ingredients A:
150g bamboo leaves (soaked in hot water and washed)
nylon strings
Ingredients B:
1 kg glutinous rice
50g alkali (dry)
2.5 litres water
Ingredients C:
3 tbsp corn oil
Ingredients D:
350g lotus paste (shaped into 35 – 40 small balls)
https://cornercafe.wordpress.com/
[Preparation]
1. Wash glutinous rice, place into a deep container, add in alkali.
2. Pour in water, soak for 4 hours.
3. Drain the rice, add in corn oil and mix well.
4. Fold 1 bamboo leaf into a cone, put in 1 tbsp of glutinous rice.
5. Place 1 lotus paste ball onto the rice.
6. Then put in another tbsp of rice.
7. Wrap well, tie with nylon string.
8. Boil a large pot of water, add in dumplings, cook over medium heat for 1½ hour till cooked, removed.

*********************************************************************

Pineapple Tarts (creaming method) 黄梨酥
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on January 18, 2007

[Ingredients]
Ingredients A:
200g butter
40g icing sugar (sifted)

Ingredients B:
1 egg yolk
¼ tsp vanilla essence

Ingredients C: (sifted)
300g plain flour
25g custard powder
½ tsp salt

1 kg pineapple jam (divide into about 100 balls, 10g each)
2 egg yolks (beaten, for glazing)
https://cornercafe.wordpress.com/
[Preparation]
1. Mix Ingredients A till creamy.
2. Add in Ingredients B and mix well.
3. Fold in Ingredients C and mix to form a dough.
4. Leave aside for 20 minutes.
5. Form small ball with the dough, 10-15g each, and fill a pineapple filling inside and seal up, glaze with beaten egg yolk.
6. Bake in a pre-heated oven at 180ºC for 18-20 minutes till golden browm. Remove from oven. Cool completely before storing.

*********************************************************************

Pineapple Tarts (rub-in method) 黄梨酥(搓揉法)
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on January 18, 2007

[Ingredients]
Ingredients A:
250g butter (cut butter into small cubes)

Ingredients B: (sifted)
340g plain flour
20g custard powder
½ tsp salt

Ingredients C:
20g egg yolks
¼ tsp vanilla oil

1 kg pineapple filling ((divide into small balls, 10g each)
3 egg yolks (beaten, for glazing)
https://cornercafe.wordpress.com/
[Preparation]
1. Place Ingredients A & B in a mixing bowl.
2. Use finger tips and rub butter into flour until it resembles breadcrumbs.
3. Make a hole in the center, add in Ingredients C and mix into a dough.
4. Leave aside to rest for 20 minutes before shaping.
5. Form small ball with the dough, 10-15g each, and fill a pineapple filling inside and seal up, glaze with beaten egg yolk.
6. Bake in a pre-heated oven at 180ºC for 20 minutes till golden browm. Remove from oven. Cool completely before storing.

*********************************************************************

Kuih Bangkit (modern method) 番婆餅
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on January 30, 2007

[Ingredients]
Ingredients A:
1kg tapioca flour
10pcs pandan leaves

Ingredients B:
5 egg yolks
400g fine sugar

Ingredients C: (mix well)
500g coconuts milk
½ tsp salt
https://cornercafe.wordpress.com/
[Preparation]
1. In a dry wok, stir-fry tapioca flour and pandan leaves over medium heat till light and dry, (very fluffy,) then sift and leave to cool.
2. Beat egg yolks and sugar till sugar dissolves, add coconuts milk and mix well. Strain.
3. Mix a portion of cooled tapioca flour and coconuts milk till fluffy and form into a soft dough.
4. Roll dough into 3mm thick and cut into desired shapes using cookie cutter.
5. Bake in a pre-heated oven at 170ºC till dry, about 20 minutes.

材料1:
薯粉 : 1 kg
香兰叶 : 10 片 (洗净, 剪成小段)

材料2:
蛋黄 : 5 粒
细砂糖 : 400g

材料3: (混均)
浓椰浆 : 500g
盐 : ½ tsp

方法:
1. 把材料1的薯粉和香兰叶, 以中火不停的炒至干及松和轻*, 待稍冷, 过筛等到完全冷却后, 放入容器内贮存.
2. 将材料2的蛋黄和细砂糖放入钢盆内, 用打蛋器搅至糖溶, 加入椰 浆拌均, 过沥.
3. 取适量**粉和椰浆混合液, 拌成软团.
4. 把粉团放在桌面上, 洒些粉, 杆成3mm厚度, 用切割器切成饼型, 在饼面上夹些花纹, 然后排列在烤盘上.
5. 送入已预热烤箱以170ºC烘约20 mins.

注:
薯粉可在制作Kuih Bangkit 1星期前, 预先炒好.

* 1kg的粉, 以中小火炒, 大约是15-20 minutes.

** 先拿大约100g的flour, 然后慢慢加入一些coconut milk, 一面加, 一面用手搓成团, 就可以了.

Kuih Bangkit的贮存期会比Pineapple Tarts长一些, 约1个多月, 但是还是那句老话咯, 新鲜做, 新鲜吃!

*********************************************************************

Kuih Bangkit (traditional method) 番婆餅
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on March 9, 2007

[Ingredients]
Ingredients A:
1.5 kg tapioca flour
10 pandan leaves

Ingredients B:
Use 2 grated coconut (no water to be added) – squeeze out 500g of coconut milk
500g fine sugar
5 pandan leaves

Ingredients C:
6 egg yolks
2 egg whites

材料A:
薯粉 : 1½ kg
香兰叶 : 10片

材料B:
椰浆 : 500g } 用2粒椰子, 不加水, 挤出纯椰浆
白糖 : 500g
香兰叶 : 5片

材料C:
蛋黄 : 6 粒
蛋白 : 2 粒
https://cornercafe.wordpress.com/
[Preparation]
Use medium fire to fry Ingredients A till light and fragrant (about 20 minutes), leave to cool, sift and keep aside for 3 days before using.

Use slow fire to boil coconut milk, sugar and pandan leaves till sugar dissolved (about 15 minutes), leave overnight for use next day.

Method for making Kuih Bangkit (traditional method) is the same as Kuih Bangkit (modern method).

①材料A : 中火炒至香熟 (约30 mins) 待冷, 过筛至少要放置3天才用.
②材料B 椰浆煮法 : 把椰浆, 白糖, 香兰叶, 以小火不停搅煮至浓 (约15 mins) 放置一夜.

*********************************************************************

Cashewnut Cookies 腰豆饼干
Recipe provided by Auntie Irene Tan, from 我的厨房笔记, as posted on March 6, 2007

[Ingredients]
Ingredients A:
200g butter
80g fine sugar

Ingredients B:
1 egg yolk
¼ tsp vanilla oil

Ingredients C: (sifted)
280g plain flour
20g custard powder

Ingredients D:
150g cashewnuts (washed, halved, toast in 180ºC oven for 10 mins)
1 beaten egg (for glazing)
https://cornercafe.wordpress.com/
[Preparation]
1. Mix butter and sugar till just combined.
2. Add in Ingredients B and mix well.
3. Mix in Ingredients C to form into a pliable dough.
4. Place dough in between 2 sheets of plastic, roll into ½ cm thick. Cut into crescent shape using a cutter.
5. Place onto a baking tray lined with baking paper. Press half a cashewnut on top of each cookie and glaze with beaten egg.
6. Bake in a pre-heated oven at 180ºC for about 20 minutes till golden brown. Remove from oven.

Update October 26, 2011: Just found out that they have been publishing the new recipes on Violet Fenying Facebook page this year and not on her blog at 我愛廚房 (I Love Kitchen). Last night I just had a browse through and found it very frustrating because basically you have to click through numerous pages to find a particular recipe. So I spent about half an hour or so and compiled a list of the recipes here to make it easier to search.

Recipes from 2010:
10Dec10 ~ 酱爆五花肉 Belly Pork Stir Fried with Sauce
14Dec10 ~ Cajun Baked Sweet Potato 卡津烘番薯
15Dec10 ~ 西芹鱼片 (志成麻油食谱)
17Dec10 ~ Watermelon Rocket Salad 西瓜芝麻菜沙拉
21Dec10 ~ Cantonese style Glutinous Rice 广东式糯米饭
23Dec10 ~ Sliced Chicken Aglio Olio 鸡肉意大利面
24Dec10 ~ 麻油炒地瓜叶


Recipes from 2011:
4Jan2011 ~ 年年有餘
5Jan2011 ~ 竹報平安
6Jan2011 ~ 好運連連
13Jan2011 ~ 年年有余
10Jan2011 ~ 龍鳳吉祥-鳳凰捲10人份
17Jan2011~凤凰喜迎秋
21Jan2011 ~ 香脆金枝 Crispy Crab Stick
27Jan2011 ~ 酥化杏仁饼 Almond Cookies
2Feb2011 ~ 上汤菠菜
8Feb2011 ~ 香菇蒸豆腐
10Feb2011 ~ XO醬炒河粉
16Feb2011 ~ 咖啡圓
17Feb2011 ~ Chocolate Mousse with Berries in glass
22Feb 2011 ~ 蒸虾酱鸡 Steamed chicken with prawn paste
24Feb2011 ~ 宫保虾球
01Mar2011 ~ 苦瓜炒咸蛋
03Mar2011 ~ 虾松
08Mar 2011 ~ 巧克力杯 Chocolate Cups
10Mar 2011 ~ Veggie Spicy Basil BBQ Chicken
水果炒饭
22Mar2011 ~ 黄桃豆腐蛋糕 Beancurd Peach Cake
24Mar2011 ~ Pineapple Prawn Curry黃梨咖喱虾
29Mar2011 ~ 南瓜浓汤
31Mar2011 ~ Green Curry Spaghetti 青咖喱意大利面
04Apr2011~榴莲蛋糕 Durian Sandwich Cake
07Apr2011~酸梅鸭
12Apr2011 ~ 蒸鱼肉(乌打式) Steam Fish (Otah Style)
14Apr2011 ~ 韭菜银芽汤
19Apr2011 ~ 榴莲戚风蛋糕 Durian Chiffon Cake
21Apr2011 ~ 粉葛生鱼广东汤
26Apr2011 ~ 沙锅饭 Claypot Rice
28Apr2011 ~ CHOCOLATE LOAF CAKE 长形巧克力蛋糕
3May2011 ~ 春卷黄梨虾 Pineapple Prawn Spring Rolls
5May2011 ~ Curry Fish Head咖喱鱼头
10May2011 ~ 蛋皮芒果慕思 MANGO MOUSSE CREPE
12May2011 ~ 避风塘虾 Hongkong Shelter Bay Prawns
16May2011 ~ CHEESE LOAF BREAD CAKE长型芝士面包蛋糕
19May2011 ~ 阿嬷烘烧鸡
26May2011 ~ 芝士香鸡块 Cheesy Chicken Nuggets
24May2011 ~ 金華煲雞湯
31May2011 ~ 韭菜锅贴 Leeks fried dumpling (Guo Tie)
2June2011 ~ COCONUT LIME LOAF BREAD CAKE长型酸柑椰子面包蛋糕
7June2011 ~ 玉蜀黍饭 Corn Rice
9June2011 ~ 芝士火腿松饼 Cheesy Ham Scones
14June2011 ~ 椰香蛋糕 Coconut Fragrant Cake
16June2011 ~ 辣沙烤鸡 Roast Laksa Chicken stuffed with Pineapple Rice
28June2011 ~ 蓝莓煎饼 Blueberry Pancake
30June2011 ~ 花雕鸭扒 Hua Diao Braised Duck
5July2011 ~ 蘑菇鸡肉派 Chicken Pie with Mushroom Soup
6July2011 ~ Strawberry Angel Dessert 草莓天使甜品
8July2011 ~ 三味鸡 Triple sauce chicken
12July2011 ~ 芝士芒果蛋糕Mango Cheesy Cake
13July2011 ~ Ice Cream Tiramisu提拉米苏冰淇淋
15July2011 ~ 仙人粥 Fairy Porridge
19July2011 ~ 榴莲咖椰 Durian Kaya
21July2011 ~ Blueberry Cake蓝莓蛋糕
2Aug2011 ~ 咸鱼骨煲生木瓜汤
05Aug2011 ~ 沙煲鸡翅
16Aug2011 ~ Honey Ginger Roasted Chicken Wings 蜂蜜姜烤鸡翅
18082011 ~ 五行蔬菜湯
23Aug2011 ~ 苹果蓝梅果酱布丁Apple Blueberry Jam Pudding Fantasy
06 Sep 2011 ~ 芒果麻滋 Mango Muah Chee
25Aug2011 ~ 乌鸡当归汤
30Aug2011 ~ 奶茶脆麦虾Milk-Tea Cereal Prawn
1Sep2011 ~ 地瓜烧五花肉
08Sep2011 ~ 鱼子赛螃蟹豆腐Sautéed Crab Meat & Egg-white on Beancurd with Roe
13Sep2011 ~ 港式萝卜糕 CARROT CAKE
15Sep2011 ~ 烧鸭瑶柱炒面线Stir-fried Mee Suah with Dried Scallop and Duck Meat
20Sep2011 ~ 叉烧酥 Roasted Meat Puff
22 Sep 2011 ~ 东坡肉Dong Po Rou
香烤鸡腿 Roast Chicken Thigh
29Sep2011 ~ 白果炒虾仁
4 Oct 2011 ~ DDMT好立克杯子蛋糕 DDMT HORLICK CUP CAKES
6Oct2011 ~ 清炖狮子头 Stewed Minced Pork Balls
11Oct2011 ~ 布朗尼蛋糕 Brownies
13Oct2011 ~ 丝瓜排骨粥Congee with Spare Ribs and Silky Squash
20Oct2011 ~ 蒸鸡蛋糕STEAM SPONGE CAKE
25Oct2011 ~ 泰式甜品红绿宝石Mock Pomegranate Dessert
27Oct2011 ~ 咖哩日式番薯焖鸡
8Nov2011 ~ 香菇玉米粥
10Nov2011 ~ 鱼香肉丝
15Nov2011 ~ 韭菜鲜虾仁

*********************************************************************
汇集金钱肉干 Huiji Bak Kwa

材料:
半肥瘦猪肉碎* 1公斤
糖 250克
蜜糖 25克
盐 1/2茶匙
鱼露 60克
玫瑰露 50克
汇集补腰精 2杯(汇集量杯)

做法:
1. 将所有材料放在钢盆里,充分拌匀。
2. 用锡箔纸包好,放入冰箱,腌4小时。
3. 将腌好的肉碎放在塑胶纸或油纸上,用汤匙按实成圆形。
4. 放在阳光下晒至半干后,把肉干翻转,再晒至全干。
5. 把肉干放在已预热的烤箱铁架上,用180°C烤至一面熟。
6. 将肉翻面,再烤5分钟即可。

* 做肉干选用半肥瘦的猪肉,口感和味道比较好。全用瘦肉,口感比较硬。
*********************************************************************

17Nov2011 ~ 起司蛋餃
22Nov2011 ~ 姜炖羊肉
24Nov2011 ~ 蕃茄烩饺
29Nov2011 ~ 脆熗黃瓜肉碎卷
郭医师29/11/11食谱1:去湿,健脾和胃的功效
6Dec2011 ~ 涼拌藕片
8Dec2011 ~ 蘆筍炒蝦球










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18 Comments »

  1. SD,

    Thanks for the information. Was feeling quite upset over it for not able to go into her blog.

    Comment by Michelle — March 9, 2010 @ 12:55 pm | Reply

  2. SD, I really feel for her. Thanks for letting us know.

    Comment by Edith — March 10, 2010 @ 8:32 pm | Reply

  3. Michelle,
    No worries, I was so shocked to read the news too. Fen Ying did not post the reason on her old blog, only on her Facebook page, so I thought I would just pass on the message here.

    Edith,
    I know you went through that experience too, so it must also be very hard on Fen Ying and Aunty Irene, I just cannot imaging losing all the hard work from so many years, all gone down the drain!

    Comment by SeaDragon — March 12, 2010 @ 5:48 am | Reply

  4. Last fri I managed to google fenying’s old recipes but today i tried and cant locate any recipes anymore.Please advice how to trace back the old recipes.Thanks in advanve.

    Comment by teoh gek choo — March 16, 2010 @ 2:20 pm | Reply

    • I just googled it and had no problem finding fenying’s old blog. Click here for the results. Remember you must click the ‘Cached’ button, not the link on the first line.

      Comment by SeaDragon — March 16, 2010 @ 8:37 pm | Reply

  5. Dear seadragon,

    Thank you so much! Through u i managed to trace back fenying’s old blog.

    Comment by teoh gek choo — March 18, 2010 @ 7:05 pm | Reply

  6. The cache has been updated and no longer has the recipes, just blank pages.

    If she can’t reconstruct the recipes, BlogSpot might be able to restore a backup (if they have one).

    Comment by vaporchef — March 25, 2010 @ 11:56 am | Reply

    • Is it? I can still access the recipes… Better start saving the recipes in case that actually happens!

      Comment by SeaDragon — March 28, 2010 @ 5:37 pm | Reply

  7. Hi Seadragon

    Only a small part of the recipes are in cache, I tried that already, you can’t recover all the recipes. But I found a solution, use google reader to subscribe to her blog, google reader’s rss feed still keeps her old blogs even though they have been removed from the website 🙂

    Comment by Everybody Eats Well in Flanders — May 3, 2010 @ 7:11 am | Reply

  8. Hi Seadragon and all

    If you wish to retrieve fenying’s recipes, use Google Reader to subscribe to her blog (you need a google account) or go to Internet Archive Wayback Machine (http://web.archive.org/collections/web.html)

    You can refer to instructions on my website http://everybodyeatswell.blogspot.com/2010/05/about-google-reader-and-how-to-retrieve.html.

    fyi, this is not spam and this is not advertising. I just hope to share with all who are interested in retrieving her recipes. I personally spent some time figuring this out myself. I have emailed Fenying with the solution, but have received no reply so far.

    Comment by Everybody Eats Well in Flanders — May 4, 2010 @ 7:00 am | Reply

    • Thanks for the info and really appreciate you sharing this, I’m sure it will be useful for all the fans of Fenying now that she’s not publishing anymore new recipes on her new blog.

      Comment by SeaDragon — May 4, 2010 @ 7:38 am | Reply

  9. Can you tell me where can I find the recipe for rice dumpling and nonya dumpling? If possible, please email me the recipe asap because I am making the rice dumplings this weekend. Thanks.

    Comment by Emily — June 3, 2010 @ 12:41 am | Reply

    • I have put the 3 recipes I’ve saved from FenYing above in case other readers need the recipes too.

      Comment by SeaDragon — June 3, 2010 @ 6:20 pm | Reply

  10. interesting and good, keep it up

    Comment by queelay — October 26, 2011 @ 11:47 am | Reply

  11. Tks for yr effort,appreciate any receipt can email.p

    Comment by Lena Tan — May 11, 2012 @ 10:14 am | Reply

    • All the updated recipe links for 2012 are in my Chinese blog, Kopitiam, so you can go there to get them.

      Comment by SeaDragon — May 12, 2012 @ 9:30 am | Reply

  12. Hi Seadragon,
    Long time no see! Thanks for posting the links to fenying’s recipes on FB, save us a lot of trouble indeed.
    I didnt know that her new recipes are now on FB, I will go check it out now. 🙂

    Comment by Miss B @ Everybody Eats Well in Flanders — July 18, 2012 @ 5:27 am | Reply

    • Hello, how are you? It’s been a while 🙂

      No worries, I also found out accidentally last year about her recipes now on FB, but have been neglecting to update the last few weeks but will do so soon.

      Comment by SeaDragon — July 22, 2012 @ 3:14 pm | Reply


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