Home cooking

The man who was death SG

i'm going to enter it in the DPS poetry competition. go to the DPS forum and see

a_splash SG

i am not irritated by u yet....but u can try if u want to.... Laughing

The man who was death SG

dun want to irritate u lah my fav auntie Mr. Green

Wanda SG

This young man has got a sweet tongue...luckily he's not referring to me. Laughing

a_splash SG

u might want to chop chop him, add lots of lemon to make sweet and sour deathy dish... Laughing

Wanda SG

You can try it yourself. I don't like red meat. Laughing

The man who was death SG

dun do this to me lah auntie, ok i slap myself to apologise can or not??

a_splash SG

y have u done deathman to need to slap yrslef to apologise for what??

a_splash SG

ok forget about this dish then...it will be a waste of gas and effort.... Laughing

The man who was death SG

for being notti lor

BufPuf SG

bought in from my market..err..i didn't take note of the brand

it just come prepacked..not those you buy from medical hall..

next time i go i will take note n post it here again

BufPuf SG

I duno wad u call this..we use satay stick..poke the pork, onions, pineapples and grill it over the charcoal stove..we use those '3 can rou'..season with salt, pepper, sesame oil..if i never remember wrongly, with oyster sauce 2..

Sushi that foga did (mine masterpiece too horrible to put it up):

With the left over cucmber and carrot, we also use it to fry egg:

*looks a bit burnt*

Salmon fish head..season with salt..den baked in toaster:

Wanda SG

#1 is called kebab or bbq meat, and it's not '3 can rou' but 'san1 ceng2 rou4'

#2 made by foga again...I presume you also washed the dishes, this time? Laughing

#3 like that call a bit ah... Razz

#4 the colour of your photo...I thot it was a bat...

Who is foga har? Your bf or hubby? I'm new to forum. Mr. Green

foga SG

1) we call it satay Cool

2) we kinda of share everything we do Very Happy

3) ya i agree. i fried that. kinda use too little oil i guess.

4 ) point noted Wink

i am foga. i'm bufpuf's gf.

subarugal SG

my version of 'salted rice' abit diff..

my hokkien style putting :

cabbage
chinese sausages
braised meat/ pork sometime chicken
dark soya sauce (family like it dark in colour)
dried scrimp

another dish which i love will be a simple dish handed down by my mum:
Soya sauce soupy dish.. dnt know how to name it.. heh...

soya sauce
eggs omelettes
mushrooms
lean meat
cuttlefish (strips)

basically all ingredients are soak in soya sauces.. Taste alittle saltish sweet due to cuttlefish Wink

haaa
Laughing

subarugal SG

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..

Cool

the Bear SG

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 Wink

Rhonda SG

Wah... kiam chye arck... traditional Teochew fare! Very Happy It's fast becoming legendary too! Laughing

Braised duck... thought that's already your specialty?

the Bear SG

can always improve Wink

hoping one day to be able to get a container big enough, and a goose to try to make braised goose Wink

Fatum SG

Made Claypot rice for dinner today .... Mr. Green

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 ! .... Razz

total prep time: half an hour max ! ...

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