Cookbooks Galore!!
-
anyone got cook book on bak kwa, char siew or satay???? i wan to cook them myself.. miss them.. sighz
-
BTW, what are your favourite herbs?Originally posted by TehJarVu:i just find him funky and i always try to catch his programmes, they're on TV again this season, on Sat and Wed
yeah, his recipes are easy-to-follow and he uses a lot of herbs, which i like.
-
Yup!Originally posted by I-like-flings(m):anyone got cook book on bak kwa, char siew or satay???? i wan to cook them myself.. miss them.. sighz
The recipe for Bak Kwa comes from a cooking mag from Malaysia. Drats, gotta dig through the entire PILE just to hunt for it!
You're not in a hurry, right? 
Char Siew and Satay, have also! But, wait till I'm free, can? Kinda late now to start research! -
but Iron Chef, the programmes, are like quite ridiculous. they've got to use stuff like fresh lobsters and what nots, not very practical for everyday cooking.Originally posted by Rhonda:I was kinda amused to see this on the shelves :
A local TV program that was aired donkey years ago, has come up with a commemorative cookbook now!
Not the first time TV series has spawned their cookbooks! There's the 'FRIENDS' cookbook, then the World Wrestling Federation has their cookbook too, and even Jim Henson's Muppets have their cookbook!
But the TV series-cookbook I'm really really anticipating is...
*drumroll...
The Iron Chef Cookbook!!!
They have an Iron Chef book that traces the history of the show, shows you photos of a few of the dishes churned out, etc, but none so far, giving you the actual recipes that were concocted by the various chefs.
I heard my American friend say last year, that he read 'somewhere', that the Iron Chef enterprise is thinking of publishing such a cookbook.
If so, Woooohooooo!! -
Where are you now?Originally posted by I-like-flings(m):anyone got cook book on bak kwa, char siew or satay???? i wan to cook them myself.. miss them.. sighz
Actually, for char siew, the lazy man's way would be to buy a bottle of char siew sauce and use it as per the instructions on the bottle label!
-
Do you watch it for practicality?Originally posted by TehJarVu:but Iron Chef, the programmes, are like quite ridiculous. they've got to use stuff like fresh lobsters and what nots, not very practical for everyday cooking.
It's not the key feature!
We watch Iron Chef to watch the chefs at work, competing against the clock. The mystery ingredient adds excitement to the show too!
I really admire the chefs who made it to the Iron Chef show! -
fav is basil (that's why i love to eat vietnamese pho)Originally posted by Rhonda:BTW, what are your favourite herbs?
i used that in the fish dish.
and then the usual parsley/ thyme/rosemary. -
no in sg lor... got char siew and bak kwa here lah.. but i think wan to have my own flavour... and maybe can be my retirement job too... need to plan early lah...Originally posted by Rhonda:Where are you now?
Actually, for char siew, the lazy man's way would be to buy a bottle of char siew sauce and use it as per the instructions on the bottle label!
those char siew sauce one nice meh?? really can make something likr char siew rice in the end? -
then you get all excited about their cookbooks? are they meant for professional chefs or for practical, everyday cooking?Originally posted by Rhonda:Do you watch it for practicality?
It's not the key feature!
We watch Iron Chef to watch the chefs at work, competing against the clock. The mystery ingredient adds excitement to the show too!
I really admire the chefs who made it to the Iron Chef show! -
Yes, I get excited about their cookbooks because the chefs do come up with great recipes during the contest.Originally posted by TehJarVu:then you get all excited about their cookbooks? are they meant for professional chefs or for practical, everyday cooking?
And, they do have everyday items as they mystery ingredient too! There was an episode where it was tofu, made with some mineral water from some town that was famous for it.
In another episode, asparagus. Of course, it was some premium one, but you can always stubstitute it with the ones you can get at our local supermarts!
So, why can't the recipes be practical? You can always improvise! -
Nope... to cook something like char siew rice, you still have to start from scratch!Originally posted by I-like-flings(m):no in sg lor... got char siew and bak kwa here lah.. but i think wan to have my own flavour... and maybe can be my retirement job too... need to plan early lah...
those char siew sauce one nice meh?? really can make something likr char siew rice in the end? -
Hey TJV: was that rainbow trout you posted? I like the way the Greek restaurants do it. I can actually lift the skin, eat the flesh and covers the skin back.
-
The skin of the fish is supposed to be good for the skin and hair, so why would you not eat the skin, littlestream?Originally posted by littlestream:Hey TJV: was that rainbow trout you posted? I like the way the Greek restaurants do it. I can actually lift the skin, eat the flesh and covers the skin back. -
I think fling is in HongKong. But they have good char siew there wat? Maybe a bit different lah but theirs are authentic, know?
-
My word!!Originally posted by littlestream:I think fling is in HongKong. But they have good char siew there wat? Maybe a bit different lah but theirs are authentic, know?
If he/she's in Hong Kong, then why complain about the lack of food there?!
And as for food like bak kwa, it's labour intensive, not really worth your while. -
I'm not a skin person lah, I'm a flesh person.Originally posted by Rhonda:The skin of the fish is supposed to be good for the skin and hair, so why would you not eat the skin, littlestream?
No lah, I don't like skin. Girly lah, eat already. Like slimmy slimmy like that. Oh, but salmon skin maki, I love best. -
Pretend that you're a cat, and your beloved owner has cooked fresh fish just for you!Originally posted by littlestream:I'm not a skin person lah, I'm a flesh person.
No lah, I don't like skin. Girly lah, eat already. Like slimmy slimmy like that. Oh, but salmon skin maki, I love best.
So, for the sake of gratitude, and for the sake of nice eyes, hair and skin, eat that fish skin!! -
Hee hee.........okay, okay.......yes Missy. Omega 3 ah?Originally posted by Rhonda:So, for the sake of gratitude, and for the sake of nice eyes, hair and skin, eat that fish skin!! -
same here... i find the fish skin "fishy"Originally posted by littlestream:I'm not a skin person lah, I'm a flesh person.
No lah, I don't like skin. Girly lah, eat already. Like slimmy slimmy like that. Oh, but salmon skin maki, I love best. -
Any one recommended for chinese dishes?
-
what an evil owner to feed the cat some fishOriginally posted by Rhonda:Pretend that you're a cat, and your beloved owner has cooked fresh fish just for you!
So, for the sake of gratitude, and for the sake of nice eyes, hair and skin, eat that fish skin!! -
fish skin is the best bit of the fish ...
-
... as long as it's not as tough as leather.
-
oh yea.. hubby & I love watching his shows!Originally posted by TehJarVu:jamie oliver rocks.
i have this one:-
And what's that phrase he always mutters when he's trying to open / get something done quick? "C'mon, my son!" -
i like The Surreal Gourmet..
in his Toastermobile