Night Owl Chatterboxes!
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For tempura, the book made it sound quite scary, they say the oil must be just right..
anyone tried the tempura with Toufu thingy ah.. I like eating it at the restaurant..
it looks quite simple but think should be quite difficult cos the moment you put toufu into hot oil, the whole thing will explode.. -
Hmm... for steaming fish, you shouldn't use High Power. That has a tendency to overcook your fish or render uneven doneness.Originally posted by littlestream:Wah, Rhonda........so romantic ah.
Time to invite somebody special home for dinner liao. 
But you got stove or not? Or just microwave? Last week, I used the micro to steam fish....aiyoh, not so good ley. A bit dry. Or did I overdo it?
I just bought a few microwave bowls and containers and what-not... one of them comes with a 'plate' with slots at the bottom and is supposedly for steaming stuff in the microwave. Not sure if it'll work.
Oh well, bought it when I went with mom to Isetan and we both discovered that there was a household sale.
I wonder if those electric steamers work well? I guess they ought to. I also like the conventional way of steaming - use the wok and that metal / bamboo multi-layered steamers stacked on top.
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Tempura is like 'gao ji' one... for those who are already pretty skilled in their culinary skills. I'm an amateur, tempura is something I won't even dare to attempt for quite some time!Originally posted by k4korny:For tempura, the book made it sound quite scary, they say the oil must be just right..
anyone tried the tempura with Toufu thingy ah.. I like eating it at the restaurant..
it looks quite simple but think should be quite difficult cos the moment you put toufu into hot oil, the whole thing will explode..
I think the tofu thang, as with the Fried Ice-Cream thang, is totally reliant on the heat of the oil. You have to be sure that your oil is very very hot before you flash dip-fry it. I have not seen how that agedashi tofu is done (I think that's what it's called! ), but I would like to suggest that handling it might be easier if you were to place the battered cubes onto a deep-frying flat sieve or something similar, so that when it's cooked, you just haul the whole thing up. This way, you'd minimise manhandling it and reduce the chances of the delicate tofu breaking up. I've never tried this method before cause I just thought of it but I'm quite sure it'll work! 
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Awww....that was hisoke or is it hisoka. Ehh....long time no see his nick ley.Originally posted by k4korny:this reminds me that once during chatting, someone asked you why you're called "little"-stream..
Actually, the nick has a very beautiful and romantic history but I will spare you the goosebumps. The nick is in relation to the history of the Red Indians in Dakota. -
paiseh, back track a bit.. just now after dinner, I finished one whole D24 durian by myself .. and i'm feeling GOOD about it.Originally posted by littlestream:I committed a "crime" last evening.
I finished the whole tub of Hagan Daz Coffee ice cream!!!
Yes, yes........ALL in ONE sitting!!!
Now, feeling miserable, regretful, guilty...........
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Originally posted by k4korny:paiseh, back track a bit.. just now after dinner, I finished one whole D24 durian by myself .. and i'm feeling GOOD about it.
Sigh... now, I really wish that I wasn't living alone... cause I suddenly feel like taking a stroll down to Cold Storage in Holland V (it opens 24/7) and doing some late night grocery shopping! -
yah yah!! agedashi tofu!! thx rhonda..
but i'm quite scared of frying tofu cos my mum was badly scalded once when she put tofu in to fry.. is the oil suppose to be hot or not so hot? so that the thing wun explode?
actually for steaming fish, why not just put it in a wok and steam it? Best way to retain the goodness right? cut some ginger, fish sauce, soya sauce, salt.. tsk.. piece of cake!
haha... theory is always easy. -
Rhonda is right. It is almost like the french fries that you see being haul up at Mac's. If you have a deep fryer, great, otherwise, when I do deep frying, I use a taller than necessary pot. Don't have to be big, but tall enough that the splitter splatter is minimized.Originally posted by k4korny:For tempura, the book made it sound quite scary, they say the oil must be just right..
anyone tried the tempura with Toufu thingy ah.. I like eating it at the restaurant..
it looks quite simple but think should be quite difficult cos the moment you put toufu into hot oil, the whole thing will explode..
I have tried shrimps tempura. Like I said, you want the cooked batter to be crispy, you have to put the uncooked batter in its own bowl, in a bowl of ice water. Me no expert, me just follow instructions. From who? Oh, the receipe book.
Firstly, oil must be hot enough, then just before you "dropped" your raw stuff in, you turn down the flame, so the heat is not escalating. Splattering will also be minimized. -
ermm.. if you come down to Mustafa, I dun mind joining u! cos i live nearby.Originally posted by Rhonda:Sigh... now, I really wish that I wasn't living alone... cause I suddenly feel like taking a stroll down to Cold Storage in Holland V (it opens 24/7) and doing some late night grocery shopping!
Mustafa oso 24 hrs leh.. -
Originally posted by k4korny:paiseh, back track a bit.. just now after dinner, I finished one whole D24 durian by myself .. and i'm feeling GOOD about it. but I got an impression you ARE on the skinny side of the scale.
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Originally posted by littlestream:Wah, Rhonda........so romantic ah. Time to invite somebody special home for dinner liao.
But you got stove or not? Or just microwave? Last week, I used the micro to steam fish....aiyoh, not so good ley. A bit dry. Or did I overdo it?
Romantic, ah? Well, there's no one special in my life right now. 
I do have a gas stove but I seldom use it. I use the microwave frequently but the one I have is a simple, fuss-free model. It serves me fine though. Lately, I've been fighting the temptation to equip my kitchen with more utensils and implements so that I can start cooking proper but then, the logical part of me says that I don't really need to accummulate yet more stuff at this transition stage. -
No prob....are you near k4korny? Since you both are still up, why don't you just jump at it?Originally posted by Rhonda:
Sigh... now, I really wish that I wasn't living alone... cause I suddenly feel like taking a stroll down to Cold Storage in Holland V (it opens 24/7) and doing some late night grocery shopping! -
looks like i needa come here and destress myself a little bit..got a freaking paper on tax tmr..
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Yeah, I usually do the conventional way, i.e. using the wok but that evening, I was also cooking chilli crabs you see. And I only have one wok so in order to have the dishes up at the same time, I use the micro for steam fish and then use the wok for chilli crabs. But I think Rhonda's that plastic tray will work. I've seen those like for bacon use. But I am quite the bare necessity person so I do not have many pots, plates or whatever fancy stuff. Just the very basic stuff.Originally posted by k4korny:actually for steaming fish, why not just put it in a wok and steam it? Best way to retain the goodness right? cut some ginger, fish sauce, soya sauce, salt.. tsk.. piece of cake!
haha... theory is always easy. -
OK, when you slide food into hot oil to deep-fry, the best way to prevent being scalded is to pat the food dry first. The drier it is, the less moisture that'll interact with the hot oil, and cause those 'pops' that will hit you and scald you.Originally posted by k4korny:yah yah!! agedashi tofu!! thx rhonda..
but i'm quite scared of frying tofu cos my mum was badly scalded once when she put tofu in to fry.. is the oil suppose to be hot or not so hot? so that the thing wun explode?
actually for steaming fish, why not just put it in a wok and steam it? Best way to retain the goodness right? cut some ginger, fish sauce, soya sauce, salt.. tsk.. piece of cake!
haha... theory is always easy.
I was a latch key kid, all alone at home, when I started experimenting with cooking in my mom's kitchen. I started by deep-frying everything and I'd hold the wok cover as a shield with my left hand and stand as far away as I could from the stove, then very quickly slide in the food with my right hand, then give a yelp and quickly raise the wok cover to protect myself from the hot, spattering oil, and step back a few paces. I screamed a lot when I cooked last time! I was only nine years old and home alone so, it was a pretty daunting task!
I quickly learnt to cover the floor over a generous berth around the stove, and also to cover everything else near the stove, as long as it doesn't become a fire hazard, to prevent the oil spatters from making the whole kitchen greasy and a nightmare to clean. -
Erm... if I drive AND own a car, I wouldn't mind... but I don't drive and neither do I own a car so, wishful thinking lah!Originally posted by k4korny:ermm.. if you come down to Mustafa, I dun mind joining u! cos i live nearby.
Mustafa oso 24 hrs leh.. -
Awww... last time we 'talked' in another thread, you were having some sorta exams. Now, you're STILL having exams??!!Originally posted by stellazio:looks like i needa come here and destress myself a little bit..got a freaking paper on tax tmr.. 
Man, they should make exams illegal because they are health hazards! -
wat time is your paper?Originally posted by stellazio:looks like i needa come here and destress myself a little bit..got a freaking paper on tax tmr..
Have a Kit Kat. -
You're a bare necessity person? I'm a gadgets and frills person, especially when it comes to the kitchen!Originally posted by littlestream:Yeah, I usually do the conventional way, i.e. using the wok but that evening, I was also cooking chilli crabs you see. And I only have one wok so in order to have the dishes up at the same time, I use the micro for steam fish and then use the wok for chilli crabs. But I think Rhonda's that plastic tray will work. I've seen those like for bacon use. But I am quite the bare necessity person so I do not have many pots, plates or whatever fancy stuff. Just the very basic stuff. I love to shop for household appliances and what-not!
Hmm... I hope I'll have a lao gong who loves food and cooking... because I'd love to have a well-equipped indoor AND outdoor kitchen!! -
Huh? You are near there ah? You are not my relative is it? If I am back in Sg, that's where I live too. And I also shop at Mustafa. Cheap, cheap. Their electronic goods but don't understand why they have tons of Tiger balm.Originally posted by k4korny:ermm.. if you come down to Mustafa, I dun mind joining u! cos i live nearby.
Mustafa oso 24 hrs leh..
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last time it was french exam,extra module..tmr tax friday business law and sat my basic theory... i need help...
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Eh... ok! I come and 'help' you! /me goes over and pulls out the computer and modem plug!Originally posted by stellazio:last time it was french exam,extra module..tmr tax friday business law and sat my basic theory... i need help... -
i'm all for the idea..just grade me on project work,i'll get at least a B all the time cause my presentation skills are good..thats wad my grpmates hate about me, doing the least work but getting the highest mark because of presentation..hehe..Originally posted by Rhonda:Awww... last time we 'talked' in another thread, you were having some sorta exams. Now, you're STILL having exams??!!
Man, they should make exams illegal because they are health hazards! -
Originally posted by Rhonda:Hmm... I hope I'll have a lao gong who loves food and cooking... because I'd love to have a well-equipped indoor AND outdoor kitchen!! Maybe within Club 30 got prospects ley. You go makan outings, right? Then, see who eat alot or likes to eat one....then zero in on him lor.
Yeap....my late sister in law (Melbourne) have that indoor and outdoor kitchen. I thought it's pretty neat. Can cook kiam hee (salted fish) outside. -
Yeah! Or, roast belachan outside, cook spicy stuff outside, barbeque, etc etcOriginally posted by littlestream: Maybe within Club 30 got prospects ley. You go makan outings, right? Then, see who eat alot or likes to eat one....then zero in on him lor.
Yeap....my late sister in law (Melbourne) have that indoor and outdoor kitchen. I thought it's pretty neat. Can cook kiam hee (salted fish) outside. I've seen some pretty nifty barbeque sets from Weber, and also some deluxe outdoor stone oven for making pizzas and breads!