Home cooking
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still same question ... how did you managed to dig them out ? ...Originally posted by rainee:just edited liao...pai seh, it is duck feet
can't find any of those funny stuff where i am ....
dreaming of some braised chicken feet .... dim sum style ... -
Err, here they have a Asian grocery shop near my place...if I wan to cook, I will usually go there de...Originally posted by Fatum:still same question ... how did you managed to dig them out ? ...
can't find any of those funny stuff where i am ....
dreaming of some braised chicken feet .... dim sum style ...
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Wah Tao suan!!! rainee, how to make it thick? Do you add starch?
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yes, potato starch...Originally posted by ^spidee^:Wah Tao suan!!! rainee, how to make it thick? Do you add starch?
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looks goodOriginally posted by rainee:yes, potato starch...
i go upload the pic of the curry you taught me.. -
Originally posted by ^spidee^:looks good
i go upload the pic of the curry you taught me.. u still remember... -
yea, i cooked it long ago but forgot to upload the pic..Originally posted by rainee: u still remember...
here it is:
I think I didn't cut the potato small enough, so it was a little hard.
And this is bee hoon:
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looks goodOriginally posted by ^spidee^:yea, i cooked it long ago but forgot to upload the pic..
here it is:
I think I didn't cut the potato small enough, so it was a little hard.
And this is bee hoon: -
thanks for the recipe.Originally posted by rainee:looks good -
No problemOriginally posted by ^spidee^:thanks for the recipe. 
I have the recipe for tau suan oso if u wan -
Yes, can I have it please? Is there a thread of your recipes? Maybe we can collect all the recipes in the forum and publish a SgForums recipe book.Originally posted by rainee:No problem
I have the recipe for tau suan oso if u wan -
Dun have thread la, I have limited recipes de...I am sure the rest have more than me...Originally posted by ^spidee^:Yes, can I have it please? Is there a thread of your recipes? Maybe we can collect all the recipes in the forum and publish a SgForums recipe book.
Ok, heres the recipe
1 cup of mung beans
100g of sugar or to taste
1 litre water
Pandan leaves
2tbsp potato starch mixed with 4tbsp of water
1. wash beans. soak in water for 1/2 hour
2. in a pot, add water to boil and put in pandan leaves
3. add sugar, beans to boil for 20 mins
4. add starch and stir to disperse in soup
5. boil till thickens
6. serve hot -
Okie thanks, I'll go try it someday..
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This is Fatum's recipe which he shared in the Jive Pad but we thought he ought to put up the recipe here so that it will be easier for us to find it in future.
Fatum, hope you don't mind me taking the initiative to do this on your behalf!
Fatum's Post :
''copied this from my dear granny ...
recipe:
long beans (was hard to find),
dried shrimps,
lean three layer pork,
pumpkin pieces,
I added lap cheong slices for extra taste ..
wash rice and set aside, fry everything up ... add rice, soy sauce and oyster sauce for flavouring, stir and put into rice cooker, add water, and sesame seed oil for fragrance ...
press cook button ....
can substitute yam for pumpkin too though i don't like yam .... -
elindra shared this recipe with Fatum, who'll be overseas this CNY and missing Bak Gua very badly!
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Fatum, if you're free try this recipe....but I don't think you have enough Sun there to do that so you might have to oven dry
Bak Kua (Dried Meat Squares)
Recipe by Amy Beh
Ingredients
600g lean boneless pork (shoulder part), partially frozen the meat for easy slicing
(A):
1/2 tsp salt
2 tbsp sugar
2 tbsp honey
2 tbsp Chinese rice wine
1 tsp Chinese five-spice powder
1 tbsp soy sauce
A dash of pepper
A dash of monosodium glutamate
Method
Cut meat against grain to 0.3cm thickness. Combine (A) in a mixing bowl. Marinate meat slices in mixture for 24 hours in the refrigerator.
Press soaked meat slices side by side in a lightly oiled bamboo tray. Place tray out in the sun to dry for a whole day, turning occasionally. The pieces of meat should be about 70% dry and slightly moist.
Grill each piece over a barbecue pit or bake at 200 degrees C on a grill until brown. Baste in oil till crisp but not burnt. -
A few of you here know how much I love my CHOYA!
And I'm sure the same few folks know that I love to mix CHOYA cocktails to sip.
Well, tonight, I tried a dessert with CHOYA and it tastes wonderful so I thought I'd share it here.
It's cold and refreshing and needs no preparation nor cooking.
Ingredients :
1 can of peach halves + a about four tablespoonfuls of the syrup
10-30 mls of CHOYA, depending on preference
1/4 can of 7-Up / Sprite
1/4 - 1/2 can of Pokka Green Tea with Lemon
A few ice cubes
Place two peach halves into a bowl and pour the four tablespoonfuls of syrup over. Add in the CHOYA, 7-Up and Green Tea with Lemon to taste. Throw in the Ice Cubes.
VOILA!! -
got a feeling you could put choya on some paper and the cult leader would say it was wonderful
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Nooooo!!!Originally posted by the Bear:got a feeling you could put choya on some paper and the cult leader would say it was wonderful
Don't you DARE spill that precious CHOYA on paper!!! AAAAAAaaaaaaahhhhhhhh!!! -
sounds nice. U mean syrup as the syrup that comes with the peaches?Originally posted by Rhonda:A few of you here know how much I love my CHOYA! And I'm sure the same few folks know that I love to mix CHOYA cocktails to sip.
Well, tonight, I tried a dessert with CHOYA and it tastes wonderful so I thought I'd share it here.
It's cold and refreshing and needs no preparation nor cooking.
Ingredients :
1 can of peach halves + a about four tablespoonfuls of the syrup
10-30 mls of CHOYA, depending on preference
1/4 can of 7-Up / Sprite
1/4 - 1/2 can of Pokka Green Tea with Lemon
A few ice cubes
Place two peach halves into a bowl and pour the four tablespoonfuls of syrup over. Add in the CHOYA, 7-Up and Green Tea with Lemon to taste. Throw in the Ice Cubes.
VOILA!! -
Yup!!Originally posted by alexkusu:sounds nice. U mean syrup as the syrup that comes with the peaches?
I'm now thinking of steeping the plums that come with CHOYA in the peach syrup or in Lemon Green Tea or Lemonade. Currently, eaten as is, they reek too heavily of alcohol. I figured that soaking them in another beverage for a while might make the alcoholic taste subtler, plus, a bit of the CHOYA fragrance will transfer to the drink. -
OK, when I have settled down in Australia, I'm going to come up with a few dishes that use CHOYA!
I have had inspiration for a long time liao but I don't have a proper, functioning kitchen now, plus I'm in the slow, tedious process of packing up, so I don't have the opportunity right now to indulge in culinary experiments!
But... I shall! Soon!! And you can be sure that the photos of the dishes and the recipes will be put up here!
Gee, if I amass enough recipes, I ought to maybe earn commission from CHOYA and get them published! -
Extra income always helpOriginally posted by Rhonda:OK, when I have settled down in Australia, I'm going to come up with a few dishes that use CHOYA!
I have had inspiration for a long time liao but I don't have a proper, functioning kitchen now, plus I'm in the slow, tedious process of packing up, so I don't have the opportunity right now to indulge in culinary experiments!
But... I shall! Soon!! And you can be sure that the photos of the dishes and the recipes will be put up here!
Gee, if I amass enough recipes, I ought to maybe earn commission from CHOYA and get them published! -
U make a good Choya AmbassadorOriginally posted by Rhonda:Yup!!
I'm now thinking of steeping the plums that come with CHOYA in the peach syrup or in Lemon Green Tea or Lemonade. Currently, eaten as is, they reek too heavily of alcohol. I figured that soaking them in another beverage for a while might make the alcoholic taste subtler, plus, a bit of the CHOYA fragrance will transfer to the drink. -
Izzit?Originally posted by alexkusu:U make a good Choya Ambassador -
Hmm... actually, I really don't mind being CHOYA's spokeswoman / ambassador / whatever... if they would agree to giving me a lifetime's free supply of CHOYA!!
