Home cooking

rainee SG

One of my dishes that I prepared when I had more time in summer Wink

Braised Mushroom and Duck Feet with Noodles

rainee SG

Fat and Juicy Char Siew Chicken Wings Laughing

Fatum SG

wow .... how did you managed to get chicken feet there ? .... Razz

rainee SG

just edited liao...pai seh, it is duck feet Razz

rainee SG

Tau Suan, one of my fave soup dessert Wink

Fatum SG

still same question ... how did you managed to dig them out ? ... Razz

can't find any of those funny stuff where i am .... Confused

dreaming of some braised chicken feet .... dim sum style ...

rainee SG

Err, here they have a Asian grocery shop near my place...if I wan to cook, I will usually go there de... Very Happy

^spidee^ SG

Wah Tao suan!!! rainee, how to make it thick? Do you add starch?

rainee SG

yes, potato starch... Mr. Green

^spidee^ SG

looks good Very Happy

i go upload the pic of the curry you taught me..

rainee SG

Mr. Green u still remember... Very Happy

^spidee^ SG

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:

rainee SG

looks good Very Happy

^spidee^ SG

thanks for the recipe. Very Happy

rainee SG

No problem Wink

I have the recipe for tau suan oso if u wan Wink

^spidee^ SG

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. Mr. Green

rainee SG

Dun have thread la, I have limited recipes de...I am sure the rest have more than me...

Ok, heres the recipe Very Happy

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 Mr. Green

^spidee^ SG

Okie thanks, I'll go try it someday.. Mr. Green

Rhonda SG

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. Wink

Fatum, hope you don't mind me taking the initiative to do this on your behalf! Wink

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 ....

Rhonda SG

elindra shared this recipe with Fatum, who'll be overseas this CNY and missing Bak Gua very badly! Razz

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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.

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