Black Sesame Macarons with Buddha Hand’s Citron Buttercream

We don’t find the Buddha’s hand citron all year round but at this time, it is in abundance, although they are a tad pricey. I really love how beautiful they smell and how unusual they look. They smell like the hyperactive love child of yuzu and lemon. Interestingly, there’s no pulp and the entire fruit … Continue reading

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Lychee Macarons, with a hint of Peach

I’ve learnt a lot from this batch of macarons and that is they make me nervous every single time despite how familiar I am with them. I’ve also learnt that you should really only use aged egg whites and if you can’t afford to wait a day or two, then don’t bother making them. Lastly, … Continue reading

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Scallion and Sesame Chicken Crackers

Everyone knows to make yummy chicken soup from a leftover roast, but what would you do with leftover chicken soup? I say nothing goes to waste and turn it into crackers! They’re easy to make, tasty and very versatile to serve. These little munchies taste just like the store bought kind, without the extra chemicals … Continue reading

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Pineapple Macarons

My goal of the week was to perfect (almost) one type of macaron and since Chinese New Year is round the corner, I thought I’d attempt to make one with pineapple and if it works, they’ll make lovely gifts for the festival. They’re not entirely difficult to make but you do need to have a … Continue reading

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Adzuki Bean and Oatmeal Cookies

A classic cookie recipe with an oriental twist. This recipe produces chewy cookies that are not too sweet, but still packing with flavours and textures thanks to the black sugar, orange zest and adzuki beans.   Ingredients: 1 cup adzuki beans1.5 cups all-purpose flour2 cups instant oats1 cup pre-softened butter1 cup black sugar1/2 cup white … Continue reading

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