coffeeortea SG cannot lah, must use cream, if not you get sour cream of mushroom soup.. not good not good.
elindra SG Just get it from the dairy section at the super market Pls don't go and buy fresh whipping cream hor That one is not dairy cream but made from palm oil
alexkusu SG i said 1/4cup nia ma..... butter adds a kick of death. Someone cholestrol loving person like *ahem bare ahem* would like it
elindra SG It's not only *ahem bare ahem* who likes it in Club 30 I know someone else who eats like him
Rhonda SG Asked Bear to post the url for the videoclip on how to peel a potato fast here but he wasn't listening. So here it is!
Rhonda SG Yor, shinta, one day, you should just go to the supermart and just browse through the shelves... you'll be amazed by what's available these days! Wah... someone's preparing to be a xian2 qi1 liang2 mu3 already, hor?
Rhonda SG There's this local cookbook that now out of stock - "Cooking Up a Dream", that's actually a collection of recipes by the then student chefs of Temasek Polytechnic's Hospitality and Tourism faculty in 2002. You may loan it from our national libraries and it's an amazing book because the student chefs are so creative! Here's one recipe from the book that I definitely would like to try someday! It's a slightly new take on a classic Japanese favourite of mine - Agedashi Tofu! This recipe is by Dino Huang and it serves 4. Ingredients: Crispy Egg Tofu 50g Tempura Flour 50g Tapica Flour Salt to taste 2 tubes of Egg Tofu 2 Litres of Soya Oil (!! I don't think you'd need 2 L, but oh well...) Spicy Miso Sauce 100g Miso Paste 50g Curry Powder 250g Japanese Mayonnaise 40mls Pineapple Juice Radish with Spring Onions 20g White radish, peeled and grated 20g Spring Onions, sliced Garnish 60g Chicken Floss 20g Seaweed strips, sliced finely 8 chives Method : For Crispy Egg Tofu : Mix the Tempura and Tapioca Flour with salt. Slice the egg tofu into 1 inch thick slices and coat with seasoned flour. Deep-fry the tofu until golden brown. Drain and set aside. For Spicy Miso Sauce : Mix the Miso Paste, curry powder and mayonnaise together in a bowl. Whisk in the pineapple juice until the sauce reaches a smooth consistency. Radish with Spring Onions : Blend the white radish to form a smooth puree. Strain through a conical strainer. Pour the strained radish into a bowl and mix with the spring onion slices. Set aside. Assembly : Pipe the miso sauce on a plate and place the tofu. Arrange the chicken floss, shredded seaweed and sprigs of chives on the tofu. Spot the plate with the blended radish.
shinta SG nah.. they dun really have what i want.. at least there's nth that i want that i can't find yet hmmz this sounds funny.. anyway.. if i can't find anything, i just have to open my mouth to ask
the Bear SG here's a recipe for bolognaise... it's simple.. what: - 1 huge pot (not that kinda "pot" even tho' herbs will be used ) - a couple of jars of tomato puree.. or cans... or whatever Ragu sauce thingy.. - whatever dry herbs you can find lying around.. best if you have rosemary, thyme and basil.. but if not, nevermind... - heck of a lot of minced meat.. doesn't matter what kind.. or mixture.. (roadkill works too but it has to be fresh ) - half a bottle of full-bodied red wine (well, the other half goes to the chef ) - olive oil (just whack that stuff in... supposedly good for you) - some garlic (smashed into something like a paste, or sliced so thin it disappears) how: - put the pot on the stove (and put away your other kinda pot you pothead!) - splash some olive oil into the pot and allow to heat - have a swig of the wine - throw the coupla cloves of prepared garlic into the oil and let it sizzle for a while... then throw in some of the herbs - quickly throw in the minced meat - have a swig of the wine - stir the stuff around for while and throw in some of the wine - have another drink of the wine - when the meat is being stirred around, toss in the rest of the dry herbs.. - chug the wine... - stir until you feel the meat seems cooked enough - throw in the tomato puree/sauce thing - stir the mess around - drink more wine - allow the mess to heat up until it's hot - open another bottle of wine and taste some to see if it's good enough - pour a heck of a lot into the pot and keep stirring - continue stirring until you feel it's okay - allow to simmer while you go drink some more spaghetti sauce!
