Diary Of My Kitchen

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...

This is an eggless carbonara dish. Whipped cream is used to create creamy texture in place of eggs. Ingredients 100g spaghetti 3 pieces of b...

  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...

This simple stir fried vegetable is so crunchy and yummy. Ingredients: 200g french beans (around 40 pieces, buy the ones that are long and s...

自制花生酱 100% pure roasted peanut butter can be made at home easily. No more store bought peanut butter for me! Ingredients 200g raw peanuts (w...