What do u guys cook... while out of sg?
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yes. very okay, just dont fill up the slow cooker with too much liquids that it boils over if you need to use high heat all the way.Originally posted by Fatum:I just bought myself a small slow cooker .... I see lots of braised beef and pork trotters in the future .....
anyone uses a slow cooker ? ... is it okay to leave it on in the morning and come back to it 8 hours later ? ....
I even leave it overnight. -
eh, flings ah...........i found this ah...........trust it helps :Originally posted by I-like-flings(m):u sure bo??? UDON UDON UDON.. please please please.. post it again can??????????
http://lilyng2000.blogspot.com/2005/06/dried-pork-long-yoke.html
have fun cooking~~~~~
let me know how it went okay? -
i experimented with bah chor ramen, but the bah chor spoils the taste of the soup.
i'm still looking for the perfect recipe for the ultimate ramen soup.
usually at school/work from 9am till 9pm on weekdays, so i usually cook my stuff on sundays and leave them in the fridge for microwaving/recooking during the weekdays.
current favourites are:
chilli prawn (chilli crab style)
mapo tofu
stir fried ginger onion beef
some made up bah chor recipe
the beef is good for making fried rice or yakisoba (japanese char mee).
and when you have a craving for prata....
you make potato prata!!
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I also like bak chor ramen. My trick is to cook the bak chor separately in some oyster sauce. Cook your ramen as usual. Once both are done, just garnish ramen with bak chor. Yum, yum! And of course, cannot forget good old chang choo lah. *thumbs up*Originally posted by nismoS132:i experimented with bah chor ramen, but the bah chor spoils the taste of the soup.
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oooo ! bak chor ramen ! i do mine in a different way, i marinate the meet in cooking sherry to give it a nice sweetness to it with a lil chili flakes. then i slow cook the meat in the marinate. cook the ramen in a different pot then i add the meat with the pan drippings into the ramen. finish off with craking an egg on top, just letting the heat from the soup cook the egg.Originally posted by jetta:I also like bak chor ramen. My trick is to cook the bak chor separately in some oyster sauce. Cook your ramen as usual. Once both are done, just garnish ramen with bak chor. Yum, yum! And of course, cannot forget good old chang choo lah. *thumbs up* -
and this is the ultimate definition of happiness.
i love japan
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i made pasta.
sauce recipe
marinate bah chor in olive oil, salt, corn starch, black pepper, basil (amount up to you bah. i never measure. use FEELING!)
pour tomato sauce into pot, add a bit water, heat till boil, dump in mince meat.
add mayo, mix. done.
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why add corn starch ?Originally posted by nismoS132:i made pasta.
sauce recipe
marinate bah chor in olive oil, salt, corn starch, black pepper, basil (amount up to you bah. i never measure. use FEELING!)
pour tomato sauce into pot, add a bit water, heat till boil, dump in mince meat.
add mayo, mix. done. -
Becos of you folks mentioned bak chor.
I was sooo itchy I made it for lunch yesterday.
Sauteed sliced shitake mushroom with oyster sauce & minced pork.
Then boiled water with noodles.
Then hor.....made a solution of the vinegar with sugar, chilli sauce, ketchup, fish oil, pour over the noodle, mushrooms & minced meat.
It was fantastic! Must use chinese vinegar, not the japanese rice wans. -
i'm not really sure.Originally posted by ben1406:why add corn starch ?
i've always added it to bah chor, seems to give it a better texture. -
I eat badly <_<
Sometimes I go for days without eating anything substantial but usually I try and eat a really nice big meal at least once a week. Baked fish, pan fried chicken, stir fry some veggies...
Another nice and easy thing to do is to get those really big tomatoes, cut in half, carve out the inside and fill it with tuna/breadcrumbs/salsa/little things and stick it in the oven. -
I cook soup to complement my daily take-outs and unhealthy whatnots... I just made wintermelon soup a few days ago.
I just mix a pound of minced pork with corn starch, soy sauce, pepper, chicken bullion. Then I roll them into meatballs and brown them in a wok. Then I added as much water as I want for the soup. Finally when the water is boiling, I add my chopped up winter melon and voila! (simmer as long as possible for the best taste!) -
i cooked bak kuh teh (with some ingredients from sg)
I also cooked minced beef with potato, and many other things -
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CUP NOODLES. For RECEIPE, pls refer to ingredient on CUP...
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Hae Mee :
edit: trying hands on thumbnail -
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curry chicken...haha but not I cook one.
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I just cooked claypot chicken rice for dearling over the long weekend ....
here's the recipe:
chicken thigh pieces, sliced
dried chinese black mushrooms, soaked and cut into strips
lup cheong, sliced,
ginger, diced fine
rice,
sweet sauce,
oyster sauce,
sesame seed oil,
cooking oil,
black soy sauce,
light soy sauce
method:
heat up wok or frying pan, add two spoons of oil, throw in all ingredients, brown well, toss in rice already washed, add all condiments except the sesame seed oil, transfer into rice cooker next, add water, make sure it's one cup less than normal, cos the ingredient already has water, (half a cup less if you like a soggy, oily texture), then add additional sweet sauce and sesame seed oil liberally onto the rice, closed the rice cooker lid, press the button and viola ! ... -
WHERE oh WHERE were you when I was growing up????Originally posted by Fatum:I just cooked claypot chicken rice for dearling over the long weekend ....
here's the recipe:
chicken thigh pieces, sliced
dried chinese black mushrooms, soaked and cut into strips
lup cheong, sliced,
ginger, diced fine
rice,
sweet sauce,
oyster sauce,
sesame seed oil,
cooking oil,
black soy sauce,
light soy sauce
method:
heat up wok or frying pan, add two spoons of oil, throw in all ingredients, brown well, toss in rice already washed, add all condiments except the sesame seed oil, transfer into rice cooker next, add water, make sure it's one cup less than normal, cos the ingredient already has water, (half a cup less if you like a soggy, oily texture), then add additional sweet sauce and sesame seed oil liberally onto the rice, closed the rice cooker lid, press the button and viola ! ...
Anyways, so sweet of you. I bet you both had a lovely meal! -
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liddat not countedOriginally posted by SpeedStar:curry chicken...haha but not I cook one.
btw, who cooked ah?
and then NPNT leh. -
hmmm I go find my pictures
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yah...quick, post some.Originally posted by eagle:hmmm I go find my pictures
your pork chop looked good but the rice looked a bit wet eh? japanese style? -
wahhhhhh
should i try my hands at making my own kimchi?