Diary Of My Kitchen

Anzac biscuits are a classic Australian and New Zealand treat known for their chewy texture and toasted coconut flavour. They are unique bec...

  This is the best sourdough sandwich loaf recipe! Good way to use up some of the sourdough discard and the best thing is there is no sourdo...

Ingredients (6 scones) 120g plain flour 1 tsp baking powder (omit if using self raising flour) 80g sourdough starter, discard/unfed, straigh...

Thomas Keller’s legendary chocolate bouchons from Bouchon Bakery are the ultimate elevated brownie. Named after the French word for "co...

Ingredients (serves 2 pax) For the Chicken: ​500g chicken thighs (boneless) ​1 tbsp olive oil ​1 tsp garlic powder ​1 tsp ground cumin (subs...

香兰糯米糕 Steamed glutinous rice topped with pandan coconut custard. This kueh is best prepared fresh and eaten fresh 😋😋 Ingredients:  17cmx10...

Ingredients: 89g Parmigiano Reggiano cheese, finely grated 89g plain flour 60g unsalted butter, cold 11g egg white (about 1 tablespoon and 1...

Ingredients 100g spaghetti 3 pieces of back bacon 50g whipped cream* 10g Parmigiano Reggiano (finely grated) ​30ml reserved pasta water (sta...

  団子, だんご Dango is a Japanese mochi dumpling dessert made using glutinous rice flour. It is one of the easiest Japanese dessert to make.  In...

  Miso paste is often used to make miso soup. Today, I used some of the paste to cook with Yong Tau Foo and turn it into a very delicious di...