Iron Chef Shellie

Blog Archives
#Chinese New Year

This recipe is from Adam Liaw‘s first book, also known as Honeycomb Cake or Kuih Sarang Semut which literally translates into ants’ nest cake. It has a lovely dark caramel flavour, and is soft and always *moist*.

I’ve renamed these “crack tarts” cos you won’t be able to stop at just one, or two… or three!

Gong Xi Fa Cai! Traditional new year biscuits are very tedious to make, and pineapple tarts are no exception. I usually help my mum make peanut cookies, or she will make kueh bangkit, and my aunty will make kuih kapit which I learnt to make last year. Pineapple tarts are one of my favourites, and

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January is a busy month; Chinese New Year, Australia Day, Blog’s Birthday & Hamsley’s Birthday (and my lovely friend Katie’s Birthday!!). So you will be getting a range of everything this month. I had this recipe in the ‘to try’ pile for a while now and finally decided it was time to give it a

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