Skip to main content

5 Recipes to celebrate Easter

Happy Easter :  I have been invited by Elin of  Elinluv's Tidbits Corner to place a menu tagging game for the Easter party.  Rule of the game is to suggest 5 to 10 recipes and upload the photos with their respective links.  After that, I've to tag 10 bloggers to do the same.

Here's my Easter menu from my past recipes.  Click on the titles to go to the recipes.
















I would like to invite the following friends to join in the fun :-

  1. CG  of   Cooking Gallery
  2. Shaz  of  Test with Skewer
  3. Jess  of  J3ss Kitch3n
  4. Jasmine of  The Sweetylicious
  5. Jen  of  Tastes of Home
  6. Chris  of  Yummy Bakes
  7. Wen of  Wen's Delight
  8. Hanushi  of  Simply Hanushi
  9. Mary Abbot of  Sweet Success Baking
Happy Easter to all of you who are celebrating Easter!


Labels:

Comments

  1. lenaApril 25, 2011 at 12:07 AM

    madam, great looking dishes, i like the fish fillets especially! happy easter to you!!

    ReplyDelete
  2. Lyndsey ~The Tiny Skillet~April 25, 2011 at 1:34 AM

    You have a good looking menu here. I wish I had some of the steamed fish and vermicelli today for my Easter meal. I was tagged and played along too, it was fun!

    ReplyDelete
  3. shazApril 25, 2011 at 9:12 AM

    Thanks for tagging me dear! Oops I am a bit late, but I will try to join in anyway, better late than never eh ? :) Tasty menu.

    ReplyDelete
  4. Yummy BakesApril 25, 2011 at 9:26 AM

    Cheah, thank you so much. what a spread to celebrate Easter. I love all of them in particular the walnut streusel cake and pumpkin snow fungus dessert.

    ReplyDelete
  5. Smoky Wok (formerly Tastes of Home)April 25, 2011 at 11:48 AM

    great menu! I have to think now :D

    ReplyDelete
  6. Sokehah cheahApril 25, 2011 at 1:16 PM

    Lena
    Thanks. Your menu is also mouthwatering!

    Lyndsey
    I wanted to tag you but then you were already 'taken'. It's fun, right?

    Shaz
    Welcome, better late than never!

    Yummy Bakes
    I love the dessert too, more so when the weather is hot!

    Jen
    Very confident that you'll cook up a perfect menu!

    ReplyDelete
  7. JeannieApril 25, 2011 at 1:23 PM

    Very oriental kind of meal for your Easter:D I like the fish best, because I don't get to eat fish alot:D

    ReplyDelete
  8. pigpigscornerApril 25, 2011 at 5:06 PM

    Everything looks yummy! Happy Easter!

    ReplyDelete
  9. ann lowApril 26, 2011 at 12:30 AM

    Cheah, Having so much good food at the Easter party, I would like a bowl of your Pumpkin Snow Fungus dessert to cool me down ;DD

    ReplyDelete
  10. Sokehah cheahApril 26, 2011 at 6:58 PM

    Jeannie
    Ya, something different from the norm.

    pigpigscorner
    Thank you! Happy belated Easter to you too!

    Anncoo
    Yup, so much food at the party. I like your avocado salad!

    ReplyDelete
  11. ElinApril 26, 2011 at 7:39 PM

    Cheah, thanks for bringing so much food for the Easter party. I love every dish you brought to the party :) Thanks !!!

    ReplyDelete
  12. My Little SpaceApril 26, 2011 at 9:32 PM

    What a feast here, Cheah. Too bad, we're not celebrating it. lol! I was invited too but still delaying the post. hehe... Besides, I was busy too. You have a lovely evening.
    Sweet dream, Kristy

    ReplyDelete
  13. Angie's RecipesApril 27, 2011 at 3:46 AM

    You cook like a pro! O gosh...the mushrooms in the soup..so great!

    ReplyDelete
  14. Sokehah cheahApril 27, 2011 at 10:14 AM

    Elin
    Thanks for the invite! So much goodies!

    Kristy
    Better late than never!

    Cheong
    Oh, practice makes perfect, you'll master your photography skills in due course, matter of time.

    Angie
    I'm still an amateur, lots of room for improvement!

    ReplyDelete
  15. penny aka jeroxieApril 27, 2011 at 11:49 AM

    Happy Easter babe!

    ReplyDelete
  16. chopinandmysaucepanApril 28, 2011 at 9:18 AM

    Love the crispy bits of the cereal prawns and of course the prawns too! :)

    ReplyDelete
  17. Sokehah cheahApril 28, 2011 at 10:07 PM

    Penny
    Thank you!

    Chopinandmysaucepan
    Oh yes, this is a truly delicious dish.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more