Cookbooks Galore!!
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Ah yes... the delicious Nyonya Bak Chang!
Actually, I've always wondered what gives the bak chang that bluish tint? Mom said it must be some kinda herb or flower.
Does anyone have any idea? 
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its this little blue pea flower that nonyas use to colour their kueh kuehs... grows on a vine and has pea-like pods. You can see them growing wild around Singapore still.. one place I remember seeing them was at Little India where I .. err.. pinched a bit to plant back home
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Thanks for the info!Originally posted by ShrodingersCat:its this little blue pea flower that nonyas use to colour their kueh kuehs... grows on a vine and has pea-like pods. You can see them growing wild around Singapore still.. one place I remember seeing them was at Little India where I .. err.. pinched a bit to plant back home
After a few google searches, I finally managed to find the name of that flower that's being used - the Butterfly Pea Flower!
Looks a tad like the Morning Glory plant! -
It's the clitoria/butterfly pea/bunga terlang. Don't get caught pinching the pods from plants in homes in Katong.
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OK, so now that the mystery blue flower has been unveiled, my next question is, how do they use it?
Do they crush it for the pigments? Do they boil it to extract the colour out of the flower? How? -
You pick the petals, add a little water, pound with a pestle (add water again...it's quite rich) and strain it.Originally posted by Rhonda:OK, so now that the mystery blue flower has been unveiled, my next question is, how do they use it?
Do they crush it for the pigments? Do they boil it to extract the colour out of the flower? How? -
Aaaaahh!! Thanks for the info!Originally posted by Kuali Baba:You pick the petals, add a little water, pound with a pestle (add water again...it's quite rich) and strain it.
Hey, KB, when your family needs the flower, where do you go get them? Do you grow them youselves? -
We pick them from other people's houses...I mentioned where a few posts ago.Originally posted by Rhonda:Aaaaahh!! Thanks for the info!
Hey, KB, when your family needs the flower, where do you go get them? Do you grow them youselves?
They make very nice pressed flowers too, just don't forget to put tracing paper in between the flower and the pages. -
Originally posted by Kuali Baba:We pick them from other people's houses...I mentioned where a few posts ago.
They make very nice pressed flowers too, just don't forget to put tracing paper in between the flower and the pages.
Actually, right after I submitted that post, I recalled you mentioning the location! 
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I never cookOriginally posted by Rhonda:Actually, Master, I would like to ask - How often do you actually cook French cuisine?
And, don't you own any cookbooks of local / Asian cuisine?
and the cookbook, got it free at his restaurant -
Wow... hey, don't be so stingy with details leh!Originally posted by Master -_-:I never cook
and the cookbook, got it free at his restaurant
And, is the cookbook autographed by him? -
I would recommend this book to all who are serious about mastering Chinese cooking!
It has details on how to choose your wok, how to prime your wok, and how to maintain your wok in optimal condition.
'Breath of a Wok' is the literal translation from 'guo1 qi4' (Mandarin) or 'wok hei' (Cantonese). It is a concept that Chinese chefs uphold... sort of a form of respect for this important cooking utensil.
There are many recipes inside, all of which are from famous chefs or very experienced cooks. It's more like a compilation of recipes from a whole lot of people who have a passion for Chinese cooking.
Available in Singapore for more than $60. Seen in major bookstores. -
Omigosh!! Didn't know that this book was still available!
http://www.amazon.com/gp/product/0941676080/qid=1138844102/sr=2-3/ref=pd_bbs_b_2_3/103-7874652-5023021?s=books&v=glance&n=283155
This was one of my first few Chinese cookbooks and the one that I used most often! The recipes inside are very simple but yet, yield delicious results every single time!
This book is a treasure and it's certainly one of the few cookbooks I'll bring along with me to Australia whilst the rest of my collection wait patiently in storage for their turn to be shipped over! -
Especially for those of you who are living overseas, I'd like to recommend this website of a local food magazine where you can find recipes and more :
Eat! Magazine
Enjoy! -
Oh dear, i'm salivating.
I find that with chinese cooking it's really hard to stick to a recipe.
Plus they are usually really intimidating because there are like two billion ingredients to be prepared! And that scares the crap out of me. -
Oh we used to plant these along side with our Morning Glory in the past when we were still living in a houseOriginally posted by Rhonda:Thanks for the info!
After a few google searches, I finally managed to find the name of that flower that's being used - the Butterfly Pea Flower!
Looks a tad like the Morning Glory plant!
I love those flowers when I was a kid
I always thought them so much prettier than Morning Glory -
Eh... so many ingredients to prepare, meh?Originally posted by Lingos:Oh dear, i'm salivating.
I find that with chinese cooking it's really hard to stick to a recipe.
Plus they are usually really intimidating because there are like two billion ingredients to be prepared! And that scares the crap out of me. Are you making some Man Han Quan Xi banquet dish for the Emperor?! 
Or some fanciful dish like Buddha Jumps Over the Wall? If not, a lot of the stir-fry dishes in Chinese cooking's really a breeze!
Ah well, maybe one day when I'm in the mood to cook up a storm, I shall invite Ged and you over to my place for dinner. -
Cool.. thanks for the review!Originally posted by Rhonda:
Omigosh!! Didn't know that this book was still available!
http://www.amazon.com/gp/product/0941676080/qid=1138844102/sr=2-3/ref=pd_bbs_b_2_3/103-7874652-5023021?s=books&v=glance&n=283155
This was one of my first few Chinese cookbooks and the one that I used most often! The recipes inside are very simple but yet, yield delicious results every single time!
This book is a treasure and it's certainly one of the few cookbooks I'll bring along with me to Australia whilst the rest of my collection wait patiently in storage for their turn to be shipped over! We've got that at the library.. but I haven't had a look at it yet. -
Oh, I would highly recommend that you try a few of the recipes in this cookbook!Originally posted by SydneyLibrarian:Cool.. thanks for the review! We've got that at the library.. but I haven't had a look at it yet. You won't regret it! -
We're subscribers.Originally posted by Rhonda:Especially for those of you who are living overseas, I'd like to recommend this website of a local food magazine where you can find recipes and more :
Eat! Magazine
Enjoy! -
Originally posted by Rhonda:
I would recommend this book to all who are serious about mastering Chinese cooking!
It has details on how to choose your wok, how to prime your wok, and how to maintain your wok in optimal condition.
'Breath of a Wok' is the literal translation from 'guo1 qi4' (Mandarin) or 'wok hei' (Cantonese). It is a concept that Chinese chefs uphold... sort of a form of respect for this important cooking utensil.
There are many recipes inside, all of which are from famous chefs or very experienced cooks. It's more like a compilation of recipes from a whole lot of people who have a passion for Chinese cooking.
Available in Singapore for more than $60. Seen in major bookstores.
the price!!!!!
me no interest in cooking only in eating -
You will absolutely droooooooool over the photos inside this book! Full-colour photos of every single recipe!
This is suitable for cooking for one or two. You can pack it neatly and bring it to work for lunch. Basically, all recipes in this book consist of a bowl of rice with one dish cooked on top of the rice. Very compact and convenient!
There are the usual Japanese one-dish recipes like Chicken and Egg on Rice and Breaded Pork Cutlet on Rice. Then, there are other interesting one-dish meals like the Sukiyaki Rice Bowl, Korean Barbeque Rice Bowl, Tofu and Pork Rice Bowl, Oysters Simmered in Miso on Rice, etc etc.
Another cookbook I'm bringing with me to Australia! -
Well, I thought it was pricey until I flipped through the book and scrutinised it. So many chefs and cooks shared their recipes inside! There's a lot of photos inside too! A lot of hard work went into the making of this book so it's worth every single cent!Originally posted by hisoka:
the price!!!!!
me no interest in cooking only in eating
Besides, I can recognise that this book is a 'winner' cause the recipes appear to be very authentic. Well, I shall try the recipes inside and report back here! -
Oh great!Originally posted by Kuali Baba:We're subscribers. I'm going to subscribe soon too. I'm going to ask my mom to keep every single issue for me.
Oh, btw, I own every single issue from #1. -
Well.. thanks for all the titles! I shall try and order every one of them for the library Do keep those reviews coming!