Home cooking
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i am trying to learned all home cooked food from my mum.
Coz in later part of life when she no longer with me, me can use the dishes she taught me to 'miss her'
esp the chinese hokkien 'bak zhang' i juz love the way she fry the ingred ..
still outside one are not as tasty compared to hers..
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learn and record all the recipes..
for too much has been lost by the last generation... we don't want to lose whatever we have left..
which is why i'm also learning some things.. like assam squid, braised duck, kiam chye duck soup, stuff like that
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Wah... kiam chye arck... traditional Teochew fare!Originally posted by the Bear:learn and record all the recipes..
for too much has been lost by the last generation... we don't want to lose whatever we have left..
which is why i'm also learning some things.. like assam squid, braised duck, kiam chye duck soup, stuff like that
It's fast becoming legendary too! 
Braised duck... thought that's already your specialty? -
can always improve
hoping one day to be able to get a container big enough, and a goose to try to make braised goose -
Made Claypot rice for dinner today ....
chicken pieces
soaked dried black mushrooms, sliced
sliced lap cheong
a few slices of ginger
plus:
oyster sauce
fish sauce
sweet sauce
black sauce,
sesame oil
prep:
wash rice put it aside, fry everything with a bit of oil and fish sauce, when chicken is half cooked, throw in rice and all condiments, fry it abit, then throw it into the rice cooker, add water (approx 1 cup less, cos there's already plenty of moisture in the ingredients ), and about two spoonful of sesame oil .... depress the "cook" lever and voila ! ....
total prep time: half an hour max ! ...
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was staring at your lil mac mouse beside your dish =D.. anyway, my mom loves to make claypot rice too =D, simply love itOriginally posted by Fatum:Made Claypot rice for dinner today ....
chicken pieces
soaked dried black mushrooms, sliced
sliced lap cheong
a few slices of ginger
plus:
oyster sauce
fish sauce
sweet sauce
black sauce,
sesame oil
prep:
wash rice put it aside, fry everything with a bit of oil and fish sauce, when chicken is half cooked, throw in rice and all condiments, fry it abit, then throw it into the rice cooker, add water (approx 1 cup less, cos there's already plenty of moisture in the ingredients ), and about two spoonful of sesame oil .... depress the "cook" lever and voila ! ....
total prep time: half an hour max ! ... -
Originally posted by foga:
Hi foga, please to meet u online. I notice you have many admirers too.
i am foga. i'm bufpuf's gf. [/b]
Look forward to seeing more results of your culinary escapades. -
The bak zhang will need a lot of work, but once mastered, will definitely be worth the effort!Originally posted by subarugal:i am trying to learned all home cooked food from my mum.
Coz in later part of life when she no longer with me, me can use the dishes she taught me to 'miss her'
esp the chinese hokkien 'bak zhang' i juz love the way she fry the ingred ..
still outside one are not as tasty compared to hers..
Things I'll like to learn from my mum would be ngoh hiang (her version), nonya bak zhang and fish head bitter gourd soup. She used to make a mean mutton curry (although she doesn't eat it) but she's forgotten how years ago.
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Bear is teoh chew nang? Fatum also can cook.Originally posted by the Bear:can always improve
hoping one day to be able to get a container big enough, and a goose to try to make braised goose
Of all the guys who can cook, why did I end up with the one who can't cook?? Sigh...
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That looks kinda spicy! If I eat that, I think I'd need the green tea in the background to soothe my throatOriginally posted by Wanda:This thread is for food lovers, cooks, and those who enjoy looking at what others are eating. Post photos of your home-cooked food here.
To start off, this is for Rhonda and SL: the chye png that I know of
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I always likes to cook what my dad had been eating since young... The Mee Sua... Though simple, but the heart on cooking means lots...
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i'm not teochew
but what the heck? just learn how to cook the stuff which is nice to eat right?
again, if one day, there's potluck, i'll make a braised duckOriginally posted by Wanda:Bear is teoh chew nang? Fatum also can cook.
Of all the guys who can cook, why did I end up with the one who can't cook?? Sigh... -
Always like to cook bak kut teh as well, nowadays easy got that leow bag...
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i like kiam chye duck soupOriginally posted by the Bear:learn and record all the recipes..
for too much has been lost by the last generation... we don't want to lose whatever we have left..
which is why i'm also learning some things.. like assam squid, braised duck, kiam chye duck soup, stuff like that
but other den the kiam chye n duck what else do i need ?
tks -
a lot of assam "skin", tomatoes, one or two preserved plums (not the dry ones but those in a bottle under some kinda sweet and sour liquid)
the kiam chye also have to be the salty type and not the sour type..
wash the kiam chye a bit and soak for a while.. about 1/2 hour or so.. so that the soup does not become overly salty..
bung all into the pot and cook slowly
p.s. remember to skim off the oil of the rendered duck fat occasionallyOriginally posted by subarugal:i like kiam chye duck soup
but other den the kiam chye n duck what else do i need ?
tks -
YUP... bak zhang need lots of work.. but worth the time my dearOriginally posted by Wanda:The bak zhang will need a lot of work, but once mastered, will definitely be worth the effort!
Things I'll like to learn from my mum would be ngoh hiang (her version), nonya bak zhang and fish head bitter gourd soup. She used to make a mean mutton curry (although she doesn't eat it) but she's forgotten how years ago.
and my mum's version ngoh hiang also one of the best and new year wanna be.. heh,....
we called it ' po yi' as in bubble rounder in hokkien -
Grandma used to make her ngoh hiang the really traditional way... using some sorta viscera linings.
She'd painstakingly wash the membrane, and then use it to wrap her ngoh hiang.
These days, it's dao ki puay that's being used. -
Having photos of home cooked food here is really interesting!
A picture really speaks a thousand words! -
Today, there are ppl that still use the Bean Curb SkinOriginally posted by Rhonda:Grandma used to make her ngoh hiang the really traditional way... using some sorta viscera linings.
She'd painstakingly wash the membrane, and then use it to wrap her ngoh hiang.
These days, it's dao ki puay that's being used. -
not exactly home cooking
but think can contribute here
if u like apple...u can but those dry mandarin peels (Cheng Pi)..
i bought from Watson..black color packet..cost less than $2..
mix it with apples..and it taste really very nice.. -
Originally posted by BufPuf:not exactly home cooking
but think can contribute here
if u like apple...u can but those dry mandarin peels (Cheng Pi)..
i bought from Watson..black color packet..cost less than $2..
mix it with apples..and it taste really very nice..
This sounds like an improvised version of the popular guava slices with plum powder!
I can imagine it'll taste really nice! -
lai lai...this is ah splash ma yesterday's 'jia chang bian fan'
before steaming....salmon marinated with honey,butter,pepper and pinch of salt, surrounded by otta from Malacca :
ready to eat
heng cai with fried dried shrimp
main dish, lotus root, peanut, pork rib soup....boil for more than two hours to bring out the taste of the peanuts....
all wipe out clean by my big and small monsters... -
Glad to see this thread revived.
Wow....your salmon + otah dish is most unique. I supposed it must taste very good to be gobbled up by all. The soup sounds fantastic too.Originally posted by a_splash:
lai lai...this is ah splash ma yesterday's 'jia chang bian fan'
before steaming....salmon marinated with honey,butter,pepper and pinch of salt, surrounded by otta from Malacca :
ready to eat -
Originally posted by a_splash:lai lai...this is ah splash ma yesterday's 'jia chang bian fan'
before steaming....salmon marinated with honey,butter,pepper and pinch of salt, surrounded by otta from Malacca :
ready to eat
heng cai with fried dried shrimp
main dish, lotus root, peanut, pork rib soup....boil for more than two hours to bring out the taste of the peanuts....
all wipe out clean by my big and small monsters...
Big and small monsters, total 4 -
I'm an impatient cook - I can't stand waiting. Maybe that's why my soups don't turn out that tasty... never boiled anything for more than 2 hours.
Originally posted by a_splash:main dish, lotus root, peanut, pork rib soup....boil for more than two hours to bring out the taste of the peanuts....