This is a blog post on fabric dyeing with cochineal. What is cochineal? Cochineal is actually an insect that produces carminic acid. This in which in return gets the vibrant fushia red colour. Here is more information on cochineal. Of course, it is not only used in fabric dyeing but it has other use in […]
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this is a blog post on growing and harvesting saffron at home. Saffron is a spice used to color a common dish called paella. It can be used to color drinks and food like rice or meat dishes as well. It is one of the world’s most expensive spices. Commonly used in Asia, North Africa,
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This is a blog post on eco-printing on fabric using cochineal. It is my first few experiments on eco printing. My curiosity about this craft was after getting interested in natural dyeing. In the past, I have done experiments on eco-dyeing but it was all a mixture of blurry mixture of all colors. That was
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This is a blog post on how to make Hong Kong style buns ((菠蘿包, bolo bao in Cantonese). Also called pineapple buns as the top crust resembles a pineapple. Is actually a style of buns found in Hong Kong bakeries. It’s basically a sweet bun with a layer of baked custard bun on top. I found inspiration
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This is a blog post on how to make Panna cotta (Italian sweeten cream jellied) dessert. It is lovely and easy to make dessert. This recipe does not require many skills to make. Any fruit/s in season or any type of compote or jam can be added to the Panna cotta sweeten jellied cream. This
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This is a blog post about cooking Nasi lemak (Malaysian coconut spicy rice) at home. Nasi lemak is a dish with origins from Malaysia. Its translation into English means Fat rice probably due to its coconut milk content in the rice. It is a classic street food dish seen as a takeaway street food normally
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This is a blog post on how to make Chinese soup dumplings. It is also known as xiaolongbao (小笼包) This is basically dumplings with soup inside. It’s best to serve it as it’s cook. As the skin might break or the dumpling skin will harden up. Dumpling do take a bit of practice to get it
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