Practical Micro-teaching 4: Eggs, Milk and Poultry

From left to right: Ngoh Hiang with Tofu Cream Cheese Dip, Egg Tart, Baked Fish Rice with Cheese Sauce

Ngoh Hiang with Tofu Cream Dip by Fion and Eileen, Egg Tarts by Li Whey and Baked Fish Rice with Cheese Sauce by Eve and Fattasha (:


I personally love the ngoh hiang (: They're very, very tasty and i love the crunch of the chestnut and i think the tofu cheese dip is a very good alternative to mayonnaise. It's definitely a healthier choice. The egg tarts are also nice and I never thought that they are very easy to make.