Maxis launched the iPhone 4 at midnight and Digi’s iPhone 4 will be available in the morning. On Twitter, every tweeting Malaysian is mentioning about iPhone 4. So, heck, if I can’t beat them, might as well join them right?
Now, I DON’T really need an iPhone 4. Really. I mean my phone is only two years old. It only has scratches on it and gnaw marks on it because my baby insists on using it as a teether whenever she managed to ‘steal’ it. It doesn’t have 3G, it’s camera and video recording sucks, it’s difficult to check . . . → Read More: Why I do NOT need the iPhone 4
This is not about me actually. It isn’t even about this blog. Contrary to the title given and that this whole project is supposedly all about food blogs and foodie-bloggers, I beg to totally differ. To me, it is always about the food. It will always be about the food. Yep, that’s my tagline and here’s why I think this is not about me, or any other blogger or even about blogs.
Sometime, I feel that pictures speak louder than what I have to say or write for that matter. Just look at the picture of mini chocolate . . . → Read More: It is always about the FOOD
Cheesecakes are probably the only type of cake that I could eat a lot of. Other than chocolate cakes and brownies, that is. That’s why, I decided to try baking it myself rather than keep buying from bakeries. Of course, when it comes to recipes, I always choose the easy ones. With two little ones underhand (or underfoot) most of the time, I had no choice but to do things fast and this includes baking.
Lemon cheesecake is probably the most common and quite easy type of cheesecake to make. The best part about baking the cake myself . . . → Read More: Easy flourless lemon cheesecake recipe
Cod fish is often steamed, deep fried, broiled and baked but it is very seldom that we hear of it being stir-fried. Well, since I prefer stir-frying most of my food, I thought I’d try using this healthy and easy method to prepare cod fish. Fortunately, it turned out quite good!
It is rather easy and though many would have the concern of spoiling the fish or overcooking it, I felt that if we cook it in just the right length of time, it turns out quite okay. Absolutely delicious if I may say so.
I have been using Quinoa as a protein substitute in quite a lot of my recipes and sometimes, it is also quite interesting to combine it with other protein, like chicken. While there are recipes of Quinoa salad and plain Quinoa, I thought, heck, it can be cooked the Asian style too. So, why only cook it the western style?
So, here’s an Asian style Quinoa recipe that is healthy, low in fat and darn delicious too.
If you’ve read some of my other How To Cook Quinoa posts, I am sure you probably think that I have this sorta obsession with the super grain Quinoa. Well, I did come up with several ways to cook it simply because it’s a health food that’s pack full of nutrients and vitamins. Best of all it is high in protein too. Very seldom we get to find high in protein grains that is so versatile that you can actually cook it any ole way you like!
About the Author: Shaun Connell is a writer who publishes many “how-to” guides on cooking, easy desserts and other topics.
For a wonderful surprise dessert after a great meal, try this cherry cobbler recipe for a great old-fashioned fresh cherry cobbler. Cherry cobbler doesn’t have to wait for a special occasion it is good for any time. Cherry cobbler has been around for a long time and is always a welcome dessert. Cobblers were first made back in the 1850s and have remained a family favorite.
