coffeeortea SG was staring at your lil mac mouse beside your dish =D.. anyway, my mom loves to make claypot rice too =D, simply love it
Wanda SG Originally posted by foga: i am foga. i'm bufpuf's gf. [/b]Hi foga, please to meet u online. I notice you have many admirers too. Look forward to seeing more results of your culinary escapades.
Wanda SG 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.
Wanda SG 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...
SydneyLibrarian SG That looks kinda spicy! If I eat that, I think I'd need the green tea in the background to soothe my throat
sbst275 SG 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…
the Bear SG 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 duck
the Bear SG 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 occasionally
subarugal SG YUP... bak zhang need lots of work.. but worth the time my dear 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
Rhonda SG 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.
Rhonda SG Having photos of home cooked food here is really interesting! A picture really speaks a thousand words!
BufPuf SG 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..
Rhonda SG This sounds like an improvised version of the popular guava slices with plum powder! I can imagine it'll taste really nice!
a_splash SG 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...
Wanda SG 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
choco B SG 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.
