Monday, October 27, 2014

Homemade Pickled Mustard Greens aka Kiam Chye/Hum Choy

i have been pickling my own kiam chai/hum choy and it has been very satifying as the taste can be adjusted to your own liking.  I am sharing my experience and hope that all who are far away from home and good freshly pickled kiam chai/hum choy is not available.  Nothing is better than a bowl of hot kiam chai/hum choy soup in a cold winter's day.  This soup is also good for the hot summers as the chinese consider salt to 'har for' (cantonese) - in english to douse the fire in you, especially when a piece of tofu is also added to the soup.

Friday, October 24, 2014

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Saturday, September 13, 2014

Nutella Flower Bread

There are several Youtube videos making this bread and all of them are pretty good but i find that Steve's Kitchen is clear and his instruction is easy to follow. I have changed the bread recipe and used a bread machine to make the dough.  The result is a lovely googy sweet bread which is too pretty to break up and devout, but who can resist, the fragrance perfumed the whole house.

Thursday, July 24, 2014

Japanese Style Spinach

This Japanese specialty is know as O-hitashi and is a simple to prepare side dish for chicken or fish, such as salmon or tuna. What i made might not be called O-histashi as i have changed the dressing to my taste. Well, whatever, not only is this recipe simple to prepare, it only needed everyday ingredients, plus water and two very simple, quick cooking techniques - blanching and dry-toasting.  Some easy plating tricks, will at the end, result to something that is visually quite stunning, delicious and healthy too.  

Wednesday, June 25, 2014

Puff Pastry Topping Pork Floss Roll

I have tried so many sweet bread recipes for rolls and buns and non has failed. When i want to make sweet bread but am lazy to look for the complicated recipes, meaning recipes using different methods like tangzhung method etc, i will go for this straight method.  Lately i have been making sweet bread with the sponge method as the texture is so much softer with a bite which the straight method lacks.  Instead of making a simple filled sweet roll this time, I topped the roll with a piece of puff pastry and nori, and this really kick up this sweet roll a couple of notches. 

Sunday, May 11, 2014

Mothers Day Butterfly Cake

The ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, King Arthur Flour Blog.  It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor.

This cake was actually baked for Renee's 12th Birthday but i would like to dedicate this cake to all MOTHERS who have obligated to love you and that is the purest love on earth.


Monday, March 17, 2014

St Patrick's Day Corned Beef Dinner

Happy St Patrick's Day to all who is celebrating.  We celebrated with our friends who is of irish decent with a corned beef, potatoes and cabbage dinner.  How else?  this is how this chinese lady celebrate any festival or events, no fuss no muss, just eat.  This chinese lady nearly did not get dinner ready in time,  i had misread the cooking instructions on the bag of corned beef,  i saw 1 hour and did not read the rest, so, i thought i just cook the slab of corned beef one and a half hour before dinner.  But, before i started cooking, i re-read and oh my, it is 1 hour for every pound of corned beef and i have 3 pounds!!!!.  So, think fast,  ok, out came the pressure cooker, my saviour,  put in 1/2 inch of water, put a saucer to raise the corned beef and pressurized the meat for 20 minutes.  The corned beef is fork tender now,  into the oven it went sitting on a bed of potatoes.  There is a chinese or rather cantonese saying, - chor yau chor cheok meaning a wrong turned for the better - I saved a couple of hours of electricity.

To go with the corned beef dinner, i made Irish Soda Bread which was good with a  large dab of butter and i will post this recipe asap.  

Tuesday, March 11, 2014

Tofu Fah II/Douhua 豆花

If you are asian you should be familiar with soya bean products.  Products made from soya beans are a staple or a must have in any asian pantry.  Recipes using these products are limitless.  I don't think i need to introduce these products and i am sure all you readers already know what they are.   I am a soya bean fan and my brothers have mentioned that i will and can survive if i am to be put in tofu land.  Soybeans are considered to be a source of complete protein.  A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them.  

I have tried  making tofu fah/douhua using the way of pouring the hot soya bean milk into a tall pot which has diluted gypsum powder mixed with water at the bottom(this is called 'chong kau' in cantonese) but, at that time i made a very very large batch of soya bean milk and it was scary for me, as it was a  huge large pot of hot boiling soya bean milk!!!!!  So, i tried another process by just stirring in the diluted gypsum into the hot boiling milk, the recipe is here HERE.  I went through the comments in this post and found so many unsuccessful attempts by my readers and would like to comment further as to what might have caused it.  Most of the time,  the result is like scrambled eggs.  First caution is - the boiling has to ceased and the heat from the stove turned off before adding in the diluted gypsum and when you are  stirring the hot soya bean milk, do it in a front and back motion and then bring the wooden spoon or wooden spatula to the middle of the pot and hold it there.  This will stop the motion of the soya bean milk , cos vigorously movement will break up the protein which the gysum has just coagulated it.  So, do not stir round and round when the gypsum solution is added, just move front and back and stop at the center of pot, hold the spatula/wooden spoon at this position until the movement stops.

What i am about to share is a recipe using less beans with the same amount of water and instead of using cornstarch/potato starch, i have used RICE FLOUR.  The method will the pouring method and this time is not so intimidating  as it is a smaller portion and can be managed in any home environment.

Wednesday, February 19, 2014

Translation of Ingredients Terms - Chinese to English

I love watching chinese cooking on youtubes and chinese recipes , but most often, am not able to understand or recognized the ingredients used.  Google translate and Bing are of no help, it does entertain me with silly statements or uncomprehended sentences.  The silly or ridiculous statements although make me laugh, which is needed after scratching my head trying to understand the whole process.  I found this in Peng's Kitchen helpful and would like to thank her for compling this, thank you Peng.

Translation of Ingredient Terms
This list is great for those like me who are not able to identify the ingredient written in chinese recipe books!

A. Types of Flour , 面粉类
麵粉, 中筋麵粉 = plain flour / all-purpose flour
低筋麵粉, 低根粉 = cake flour / soft flour / weak flour / low protein flour
高筋麵粉, 筋麵, 根麵, 高根粉 = gluten flour / strong flour / bread flour / baker’s flour / high protein flour
小麦面粉 = whole meal flour
全麥麵粉 = whole wheat flour
澄麵粉, 澄粉, 澄麵= non-glutinous flour / wheat flour / wheat starch
自發麵粉 = self- raising flour
粗玉米豆粉 = polenta / yellow cornmeal
粟粉, 粟米粉, 玉米粉, 玉米澱粉(太白粉?) = corn flour / cornstarch
生粉 , 太白粉, 地瓜粉= potato starch / potato flour
樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉= Tapioca starch / tapioca flour
蕃薯粉, 地瓜粉 = sweet potato flour
臭粉, 胺粉, 阿摩尼亞粉, 嗅粉 = powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉, 泡打粉, 泡大粉, 速發粉, 蛋糕發粉 = baking powder
蘇打粉, 小蘇打, 梳打粉, 小梳打, 食粉, 重曹 = baking soda / bicarb ofsoda
塔塔粉, 他他粉 = cream of tartar
卡士達粉, 蛋黃粉, 吉士粉, 吉時粉= custard powder
卡士達, 克林姆, 奶皇餡, 蛋奶餡 = custard / pastry cream
蛋白粉 = egg white powder
粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉= rice flour
糕仔粉 = cooked rice flour
糯米粉 = glutinous rice flour / sweet rice flour
鳳片粉, 熟糯米粉, 糕粉, 加工糕粉 = fried sweet rice flour / fried glutinous rice flour
綠豆粉 = mung bean flour / tepung hun kwee
小麥胚芽, 麥芽粉 = wheat germ
小麥蛋白, 麵筋粉 = wheat gluten
酵母, 酒餅= yeast/ibu roti
麵包糠, 麵包屑= breadcrumbs
雜糧預拌粉 = multi-grain flour
抹荼粉 = green tea powder
馬蹄粉 = water chestnut flour
葛粉 = arrowroot flour
杏仁粉 = almond flour/almond meal
B. Types of Sugar, 糖类
黑蔗糖漿, 糖蜜, 甘蔗糖蜜 = molasses
金黃糖漿 = golden syrup
楓糖漿, 楓樹糖漿, 楓糖 = maple syrup
玉米糖漿 = corn syrup/karo syrup
葡萄糖漿 = glucose syrup
麥芽糖漿 = barley maltsyrup/maltsyrup
麥芽糖 = maltose/malt sugar
焦糖 = carmael
果糖 = fructos
乳糖 = lactose
轉化糖 = invert sugar
日式糙米糖漿 = amazake
綿花糖霜 = marshmallow cream cream
冰糖 = rock sugar
椰糖, 爪哇紅糖 = palm sugar/gula malacca
黃砂糖 = brown sugar
紅糖, 黑糖 = dark brown sugar
粗糖, 黑砂糖 = muscovado sugar
金砂 = demerara sugar
原蔗糖 = raw sugar/raw cane sugar/unrefined cane sugar
白砂糖, 砂糖 = white sugar/refined sugar/refined cane sugar/coarse granulated sugar
細砂糖, 幼砂糖, 幼糖 = castor sugar / caster sugar(适用于做糕点)
糖份混合物 = icing sugar mixture
糖粉 = icing sugar/confectioners’ sugar
糖霜, 點綴霜 = icing/frosting
蜜葉糖, 甜葉菊 = stevia/honey leaf
代糖, 阿斯巴甜 = aspartame/sweetener/sugar substitute
巧克力米, 朱古力米 = chocolate vermicelli/rice
巧克力削, 朱古力削 = chocolate curls
巧克力珠, 朱古力珠 = choc bits/chocolate chips
耐烤巧克力豆 = choc bits (澳洲的英文名) / chocolate chips (美國、加拿大的英文名)

C. Essence & Cream , 香精与奶类
白礬 = alum
硼砂 =- borax
石膏 = gypsum
鹼水, (木見)水, 碳酸钾 = alkaline water/lye water/potassium carbonate
食用色素 = food colouring
香草豆, 香草莢, 香草片, 香子蘭莢 = vanilla bean/vanilla pod
香草精, 雲尼拉香精, 凡尼拉香精 = vanilla extract/vanilla essence
香草粉 = vanilla powder
班蘭粉, 香蘭粉 = ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精, 香蘭精 = pandan paste/pasta pandan
玫瑰露, 玫瑰露精 = rosewater/rosewater essence essence
皮屑 = grated zest/grated rind
牛油, 奶油 = butter
軟化牛油 = soft butter
瑪珈琳, 瑪琪琳, 乳瑪琳, 雅瑪琳, 人造奶油, 菜油 = margarine
起酥油, 起酥瑪琪琳 = pastry margarine / oleo margarine
豬油, 白油, 大油, 板油 = lard / cooking fat
酥油, 雪白奶油 shortening
硬化椰子油 = copha
椰油 = Creamed Coconut
烤油 = dripping
牛油忌廉 = butter cream
淡忌廉 = light cream/coffee cream/table cream
鮮奶油, 忌廉, 鮮忌廉 = cream/whipping cream
包括﹕1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油, 酸忌廉, 酸奶酪, 酸乳酪 = sour cream
酸奶 = butter milk
牛奶, 鮮奶, 鮮乳 = milk
奶粉 = powdered milk / milk powder
花奶, 淡奶, 奶水, 蒸發奶, 蒸發奶水 = evaporated milk
煉奶 = condensed milk/sweetened condensed milk
起士, 起司, 芝士, 乳酪, 奶酪, 乾酪, 乳餅 = cheese
起司粉 = powdered cheese
奶油起司, 芝士忌廉, 奶油乳酪, 凝脂乳酪 = cream cheese
瑪斯卡波尼起司, 馬司卡膨起司, 馬斯卡波涅起司, 義大利乳酪 = mascarpone cheese
優格, 乳果, 酸奶, 酸乳酪 = yoghurt
優酪乳 = yoghurt drink/drinking yoghurt
D. Types of Confectionery, 糕点名称
麵包, 麵飽 = bread
土司麵包, 吐司 = toast
法式吐司 = french toast
裸麥麵包 = rye bread
派, 批 = pie
塔, 撻 = tart
凍派, 凍批 = cream pie
蛋塔 = egg tart / custard tart
法式蛋塔 = quiche lorraine
戚風蛋糕 = chiffon cake
海綿蛋糕 = sponge cake
泡芙 = choux pastry / puff
瑪琳 , 焗蛋泡 = meringue
蛋蜜乳 = eggnog
可麗餅 = crepe
煎餅, 熱餅, 薄烤餅 = pancake
厚鬆餅 = pikelet / hotcake
墨西哥麵餅 = tortillas
曲奇 = cookies
慕斯, 慕思 = mousse
布甸, 布丁 = pudding
司康, 比司吉 = scones
舒芙蕾 = souffles
洋芋塊 = hash brown
英式鬆餅, 瑪芬麵包 = english muffin
鬆糕, 瑪芬 = american muffin 
格子鬆餅 = waffle
手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)
蘇打餅干 = saltine crackers
威化餅乾 = wafer biscult

E. Dried Fruits & Nuts, 干果/果脯
腰子豆, 腰果, 腰果仁, 介壽果 = cashew nut
花生 = peanut
瓜子, 南瓜子 = pepitas / dried pumpkin seeds
崧子, 松子仁 = pine nut
栗子 = chestnut
干粟子 = dried chestuts
核桃, 核桃仁, 合桃, 胡桃 = walnut
杏仁, 杏仁片, 扁桃 = almond
北杏, 苦杏仁 = apricot kernel / chinese almond / bitter almond
南杏 = apricot kernel
榛果, 榛仁= hazelnut / filbert / cobnut
開心果, 阿月渾子 = pistachio
堅果, 澳洲堅果, 夏威夷果, 澳洲胡桃, 澳洲栗, 澳洲核桃, 昆士蘭龍眼, 昆士蘭栗 = macadamia / california nut
山胡桃, 胡桃 = pecan
石鼓仔, 馬加拉, 油桐子 = candlenut / buah keras
白果, 銀杏 = ginkgo nut
罌粟子 = poppy seed
亞答子 = atap seed
海苔粉 = ground seaweed
涼粉, 仙草 = grass jelly
椰絲, 椰茸, 椰子粉 = desiccated coconut/shredded coconut
果子凍, 果凍粉, 啫喱= jelly
魚膠粉, 吉利丁, 明膠 = gelatine sheets/powdered gelatine 
大菜, 大菜絲, 菜燕, 燕菜精, 洋菜, 洋菜粉, 瓊脂 = agar powder
乾椰絲 = dessicated coconut
龍眼乾, 龍眼肉, 桂圓, 圓肉= dried longan
葡萄乾 = raisin / dried currant
無花果乾 = dried fig
柿餅 = dried persimmon
桃脯 = dried peach
杏脯 = dried apricot
蘋果脯, 蘋果乾 = dried apple
蜜漬櫻桃, 露桃, 車梨子 = glace cherry/candied cherry
蜜漬鳳梨 = glace pineapple/candied pineapple
糖水批把 = loquats in syrup
杏子酱 = apricot jam
杏桃果膠 = apricot glaze
水蜜桃罐頭 = peaches in syrup
切片水蜜桃罐頭 = sliced peaches in syrup
綜合水果罐頭 = cocktail fruit in syrup 

F. General Ingredients
味精 = monosodium glutamate
醋 = vinegar
白醋(工研醋) = rice vinegar
白醋 = white vinegar (西洋料理用的)
烏醋 = black vinggar
酱油 = soy sauce
蚝油 = oyster sauce
麻油 = sesame oil
白酒 = white spirits
加饭酒 = rice wine
桂花酒 = osmanthus-flavored wine
芝麻酱 = sesame paste
辣椒醬 = chili sauce
牛頭牌沙荼醬 = bull head barbecue sauce/Chinese barbecue sauce
南乳 = fermented red beancurd
薑粉 = ginger powder
调味蕃茄醬 = ketchup
蕃茄醬 = tomato sauce (普通甜的)
蕃茄醬 = tomato paste (義大利料理用的)
豆辦醬 = chilli bean sauce
XO醬 = XO sauce
豆豉 = salt black bean
薏米 = pearl barley
西贾米= sago
沙莪粒, 西米, 小茨丸 = pearl sago/pearl tapioca
紅豆沙, 烏豆沙 = red bean paste
綠豆片 = split mung bean
芝麻 = sesame Seeds
蓮子 = lotus seed
蓮蓉 = lotus paste
栗蓉 = chestnut puree / chestnut paste
蜜棗 = preserved red dates
紅棗 = chinese red dates
棗泥 = red date paste
百合 = dried lily bulb
金针 = tiger lily buds
陳皮 = dried orange peel/dried tangerine peel
豆腐 = tofu
腐竹 = dried beancurd sticks
腐皮 = beancurd sheet
酸菜 = pickled mustard-green
蒸山芋 = steamed sweet potatoes
咸黄瓜 = salted cucumber
脱水蒜粒 = dehydrated garlic granules
冬菇 = dried black mushroom
木耳 = white fungus
黑木耳 = black fungus / wood ear fungus / dried black fungus
海带 = sea vegetable / Sea weed
燒海苔 = toasted nori seaweed / roasted seaweed sushi nori
板海苔 = nori seaweed / dried sea laver
燕菜 = agar-agar
蝦米 = dried shrimp
鱼干 = dried fish
鹹蛋黃 = salted egg yolk
皮蛋(糖心/ 硬心) = preserved duck eggs (soft and hard yolk)
咸鸭蛋 = salted duck eggs
牛肉粒 = dried beef cubes
牛肉片 = dried beef sliced
猪肉松 = dried pork floss
腊鸭 = preserved duck
鸭肫干= preserved duck gizzard
烤鸭 = roasted duck
方便面 = instant noodles
面条 = noodles
米粉 = rice-noodle
粉丝 = silk noodles
餛鈍皮 = wonton wrapper/wonton skins
水餃皮 = dumpling wrapper / dumpling skins /gyoza wrapper
春捲皮 = spring roll wrapper , egg roll wrapper

Wednesday, February 12, 2014

Love Fried Rice For Valentine's Day

According to Wiki,  Qixi Festival (Chinese: 七夕), also known as the Qiqiao Festival (Chinese: 乞巧節), is a Chinese festival that celebrates the annual meeting of the cowherd and weaver girl in Chinese mythology and this festival is the chinese Valentine's Day.  Although the chinese does not celebrate Valentine's Day like the West does by giving flowers and gifts, they demonstrate their love by cooking their favorite foods.  and since rice is a symbol of life itself, to the chinese, and we have all heard the line that “the way to a man’s heart is through his stomach.”  For sure, who doesn’t love a great meal, especially when someone cooks it for you?  You do not have to spend alot of time and money, just fry these simple fried rice following these recipes.  I have shared 2 ways and these ways are the simpliest ways to good fried rice.

Please give me a feedback if you should woo your love ones if you should cook this,


Thursday, January 30, 2014







Monday, January 20, 2014

Cream Cheese Pineapple Tarts For The Chinese New Year

Is it coincidence or what?  When my daughter, Sharon asked me to have a look at the pineapple tarts she just made, i could not believe my eyes, the both of us used the same pineapple tart mold!!!!  We had a good laugh.

When i was asked what i am grateful for, i will not hesitate and mentioned that the internet is what i am most grateful for.  It has given me a chance to posts my tested recipes on this blog and share with friends and strangers(who will and have become friends) to try out these recipes.  I  do not have to carry hard copies of recipes whenever i wish to bake or cook - google is my best friend.  The next grateful aspect is skype, i am now able to teach or discuss on video chat with friends and family , especially with Sharon who is into baking and i am most proud of her.  Keep up the good work, dear Sharon.

  I have been baking pineapple tarts with all these 3 pastries that i have posted -
Pineapple Tarts , Pineapple "Open" Tarts and Pineapple Roll and it is about time to post another pineapple tart pastry for all of you to try.  This pastry is very light because i did not use any liquid.  I hope that sour cream is not hard to come by in Malaysia or other parts of the world, if so, Sour Cream substitute link is HERE

Saturday, January 18, 2014

Kasutera - Japanese Honey Castella For Chinese New Year

Here is another cake which is deliciously sweet to serve to your guests during the Chinese New Year.  The green tea present will be auspicious and bring 'choy'/prosperity to your home. Kasutera aka Castella is a speciality of Nagasaki, this cake was brought to Japan by Portuguese merchants in the 16th century.  This cake does not contain any fat or butter but it is very moist and soft, the honey is the culprit, that is why sometimes this cake is called Honey Cake. 

Monday, January 13, 2014

Cream Cheese Chocolate Layer/Lapis Cake - Cakes For Chinese New Year

Everyone's oven has been working overtime in most Asian homes especially in Malaysia and Singapore.  The heat is on for baking cookies and cakes for The Chinese New Year Celebration.  How not to join in the fun????  Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex).  

I will try to share as many recipes and i know you all will like this Cream Cheese Chocolate Layer/Lapis Cake which tasted better when kept, how appropriate to serve to guests who will drop by to 'pai leen' at whatever or whenever they wish.  

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