What can you cook?

[GuiNNeSS]

if your stomach cannot take it,u can always ask for less chilli...there r 3 type of papaya salad first is "som tum thai" which they put in peanut sec is "som tum poo" which is with the preserve crab third is "som tum pla la" which is with femented catfish...i dun think u can see the crab alive as they need to be cure in vinegar before use.

 

I saw some of them alive. In a clear translucent pail.

 

I think its at the Golden Triangle Thailand, where I had a late supper of BBQ Grilled Ox Tongue and some other innards.

[davidtoh83]

I saw some of them alive. In a clear translucent pail.

 

I think its at the Golden Triangle Thailand, where I had a late supper of BBQ Grilled Ox Tongue and some other innards.

 

u saw them pound the crab alive?damn...doubt my stomach can take it either:dot:

[GuiNNeSS]

u saw them pound the crab alive?damn...doubt my stomach can take it either:dot:

 

They put hands in, take out a crab, pound it with one pounding, with the back of their chopper, then fingers to pull the legs and body apart and toss into the salad.

 

Have you tried their salt encrusted BBQ big fish? To eat it. you basically remove the harden salt skin layer, machiam like opening up a box.

 

Again, I was not allowed to eat the fish guts, cos it was still slimy. But a local was eating it like its some delicacy.

[davidtoh83]

They put hands in, take out a crab, pound it with one pounding, with the back of their chopper, then fingers to pull the legs and body apart and toss into the salad.

 

Have you tried their salt encrusted BBQ big fish? To eat it. you basically remove the harden salt skin layer, machiam like opening up a box.

 

Again, I was not allowed to eat the fish guts, cos it was still slimy. But a local was eating it like its some delicacy.

 

thai like thing that is fishy and strong smell/taste...that's why certain thing i still dun know how to cook cos i cant eat like a thai...for the fish,yes i try it is not very salty cos the scale is still on...

[GuiNNeSS]

thai like thing that is fishy and strong smell/taste...that's why certain thing i still dun know how to cook cos i cant eat like a thai...for the fish,yes i try it is not very salty cos the scale is still on...

 

Beri cool right.

 

Too bad Singapore dont do that kind cooking. Maybe at the Jurong Prawing place, where they coat the prawns with salt and then BBQ...

 

I also like their idea to stuff lemon grass stalks into the guts of fishes and frying the fish. Dont have fishy smell after.

[davidtoh83]

Beri cool right.

 

Too bad Singapore dont do that kind cooking. Maybe at the Jurong Prawing place, where they coat the prawns with salt and then BBQ...

 

I also like their idea to stuff lemon grass stalks into the guts of fishes and frying the fish. Dont have fishy smell after.

 

got wat...like chinese "begger chicken" we also bake in clay of salt...

[GuiNNeSS]

got wat...like chinese "begger chicken" we also bake in clay of salt...

 

Different taste lah.

 

BTW, did you ever visit those salt farms and fish sauce factories near to Phuket? Very interesting.

[davidtoh83]

Different taste lah.

 

BTW, did you ever visit those salt farms and fish sauce factories near to Phuket? Very interesting.

 

u still dare to eat fish sauce after visiting to farm?

[regina90]

maggie mee with soft egg easy!!

[davidtoh83]

maggie mee with soft egg easy!!

 

u r 5th person post maggi mee with egg!!!!be more creative!!!!maybe like maggi with ham blah blah blah:sian:

[GuiNNeSS]

u still dare to eat fish sauce after visiting to farm?

 

>>>>subscribe to : Big worm eats small worm makan mantra.

[Lister]

Sweet Sour Pork...

Very easy dish with quite a few ways of preparing it....

Hope You don't find me longwinded...lol

 

With regards to the cracker not sticking...

take corn flour & the crushed soda biscuit & mix them together, pour onto a flat tray.

Marinated the pork cubes in the way u like them.

Personally, I would add Hwa Teow wine (to kill the "pork smell"), sugar & soya sauce. not forgetting the eggs (depend on your portion 1 usually will do)

Marinate for 20 mins or longer if can. (Pork take in marination much better than chicken but always if possible pre-marinate the night before)

take the marinated pork cubes & coat them with the mixture of corn flour & crushed soda crackers on the flat tray.

 

ps: local style sweet sour pork cubes does not have crush soda cracker in it (just coat with corn flour, will do) thus I'm not sure U are doing that or preparing another dish like sweet sour pork cutlet or Hainanese pork chop

 

fry at high temperature (180 to 190 degree celius) in order to have a crispy texture that will last long also.

If not using a deep fryer or no thermometer is available....

estimate the temperatue by using a wooden chopstick.

dip it in & when bubbles form at the immersed tip....

it should be hot enough.

 

Finally the sauce has many ways of doing it....

different ppl different preferances

 

nonetheless....

U can either pour the prepared sweet sour sauce over the prok cube before serving (this method will make the crispeness last "longer")

or

throw in the fried pork cube into the sauce & stir fry till evenly coated

BUT MUST be served immediately if not it will lose it crispy texture & will taste mushy....

 

To make a crunchy crust, it is best to do double frying. Start with med heat to cook the meat, then next round then do high heat.

[Mr.Han]

Toast+egg+butter=comfort food

[davidtoh83]

dead??????

[GuiNNeSS]

I smuggled Bak Gua to California.

 

Soft white bread, slathered with Butter and a Bak Gua on top, makes the ultimate comfort food for Singaporeans overseas.

[Lister]

I smuggled Bak Gua to California.

 

Soft white bread, slathered with Butter and a Bak Gua on top, makes the ultimate comfort food for Singaporeans overseas.

 

press the bread real flat... taste even nicer with the oils of the bak gua oozing out

[PBbombomlee]

How to cook proper fried mantou's?

[GuiNNeSS]

If you are going to be deepfrying them when frozen.

 

Suggest you buy those mini mantos. I deep fry them for kids in USA.

 

The big Mantos, can get really really black and still cold on the insides. Probably should try microwaving them a bit before you deep fry them. Avoid burning them, by timing yourself and turning them every few seconds.

[comics00]

plenty of tips & recipe

muahhahaha FOOD...FooD...Food...food...f...o...o...d...

[BLACK COMET]

Italian Pasta.

 

Carbonara

Bolognese

Alio Olio

Cream base pasta sauce

Tomato base pasta sauce

 

This one is using ingredient not those instant can. I used italian can crush tomato.

Cream have no choice. The best brand at the moment is Bula's fresh cream from supermart. Then the usual rock salt, italian herbs and etc

 

Japanese Home cook stuff.

 

Chawanmushi

Kitsune Udon

Zaru soba

 

All uses individual ingredients. No instant stock. All own made ichiban dashi. Fresh ingredient from Meidaya.

[PBbombomlee]

If you are going to be deepfrying them when frozen.

 

Suggest you buy those mini mantos. I deep fry them for kids in USA.

 

The big Mantos, can get really really black and still cold on the insides. Probably should try microwaving them a bit before you deep fry them. Avoid burning them, by timing yourself and turning them every few seconds.

 

Okay.. have to try those mini ones then!

[GuiNNeSS]

I was supposed to make those japanese braised eggs, but was too lazy to use a thumb tack to pock e a hole into the airy side of the raw eggs.

 

Just hardboil the eggs, crack the shells out and soak them eggs in mixture of 'Tiger' soy sauce, honey & mirin in a small ziplock bag in the fridge. The sauce really sink into the eggs to the egg yolks after a day and they keep well enough for a week, whenever I feel peckish and wanted some cold savoury food to snack on.

 

Tiger brand soy sauce, really taste soy sauce. Go for the thick variety.

[GuiNNeSS]

And even if you dont cook, as long as you got a weekend afternoon free, just grab two loaves of wholemeal bread, spread magerine/soften butter/peanut butter/ marmalade onto them, put into separate sandwich bags and put them in the freezer.

 

before you get to work or school. grab one or two packets from the freezer, throw into your bag and goes out. By the time you reach your place, you can snack on them or wait till 3-4pm for a snack.

[GuiNNeSS]

I noticed that there is new products on the market. Something like pyrex glass with lock and load tupper ware covers. If you got someone to cook or pack some food for, can consider buying those, but make sure they will fit into your electricl steamers. Then you can steam rice, maybe a fish fillet with some vegies like brocoli, carrots & even frozen vegetable salds/peas while you take your shower before you go to work.

 

Come out of shower, adjust the glass containers onto a bag lined with newspapers and let that someone bring to work for lunch. Throw in a apple for good measure.

[GuiNNeSS]

And hmmmm....did I mention that I now know how to make takoyaki?