What is your dinner?

[Augmum]

Harlequin:

Augmum:

For those who likes Pork Chop, i had shared a pork chop dish in KSP under \" How to cook nice meals\" thread....

Try it out, it is unique in taste, rather than the conventional taste we usually cook....

PORK CHOP IN JAPANESE SAUCE N FRUIT JUICE

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?f=37&t=11890&hilit=Pork+chop&start=450

Recipe for the dish can be found here

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?f=37&t=11890&hilit=Pork+chop&start=480

Hi, Augmum.... Thanks for sharing... We just had pork chop, think I fried too long ... not so well received compares to the other meat dishes.

Not giving up, will try again next week :imcool: .... gonna study your post and 偷师.... :please:

U're welcome Harlequin.....

For frying of my recipe of pork chop ( to be exact is pork fillet lah), i use kinda of deep fried under big fire,
cannot use small fire and fry for too long, it will lose its juiceness and softness....

Yes....dont give up....cooking needs constant practices to get it perfect....

[Augmum]

Jennifer:

Augmum:

[quote=\"Jennifer\"]

The black sauce you use, which brand?

Would like to recommend the following dark soya sauce.....
To me, it's One of the best dark sauce around...
i will always use it for all my stewing recipes....

Cheong Chan dark caramel......( it is not salty, hence wont afraid that the dish will taste too salty if add too much of it)

Pic gets fr the net
https://www.google.com/search?q=cheong+chan&ie=UTF-8&oe=UTF-8&hl=en&client=safari#biv=i%7C2%3Bd%7CQf__EUKbz4My9M%3A

Can be bot fr Giant and some Sheng Siong supermarkets....
But it is often out of stock.....

:thankyou:[/quote]Dont mention...Jennifer....

[vinegar]

Jennifer:

vinegar:

http://i39.tinypic.com/332qkgm.jpg\">

I like your Assam clear soup kind. The other day I bought Assam paste from the Tamil aunt, fried it with some oil, added water. It turned out not sour n powdery :?

:please: share what type of Assam paste u use :thankyou:

i made my own Assam paste.

1) fry sambal belacan(took fr. my mum) with lemongrass,ginger(or galangal),onion,blue ginger.

2) transfer fried paste to corningware pot,add water

3) once boils,add in tamarind water(or lime juice),fresh pineapple juice(i squeezed abt 6 slices of pineapple),then throw abt another 8 small slices of pineapple,tomato,fish slices(i used red snapper).

4) season wf oyster sauce,tomato sauce,pinch of sugar

hmm...it doesn't sound like original assam fish...coz the soup is quite clear,sweet & sour.

Sometx,i make another version of assam fish,which i add in ladies fingers & coconut milk. Don't know why...very hard to find young ladies fingers nowadays.how to choose ladies fingers which r tender after cook?

[Jennifer]

vinegar:

Jennifer:

[quote=\"vinegar\"]http://i39.tinypic.com/332qkgm.jpg\">

I like your Assam clear soup kind. The other day I bought Assam paste from the Tamil aunt, fried it with some oil, added water. It turned out not sour n powdery :?

:please: share what type of Assam paste u use :thankyou:

i made my own Assam paste.

1) fry sambal belacan(took fr. my mum) with lemongrass,ginger(or galangal),onion,blue ginger.

2) transfer fried paste to corningware pot,add water

3) once boils,add in tamarind water(or lime juice),fresh pineapple juice(i squeezed abt 6 slices of pineapple),then throw abt another 8 small slices of pineapple,tomato,fish slices(i used red snapper).

4) season wf oyster sauce,tomato sauce,pinch of sugar

hmm...it doesn't sound like original assam fish...coz the soup is quite clear,sweet & sour.

Sometx,i make another version of assam fish,which i add in ladies fingers & coconut milk. Don't know why...very hard to find young ladies fingers nowadays.how to choose ladies fingers which r tender after cook?[/quote]A lot of work to make Assam paste from scratch.

Lady fingers- hubby says to try to break the tip. Those can't break are old. I dare not do this. So I choose the short, thin n light green ones.

[vinegar]

jennifer,

thks for the tips…

no la…not so much work…U can buy the ready made sambal belacan.Smash the lemongrass,ginger,slice the onion.if i lazy,i won’t put ginger or galangal or blue ginger.

for pineapples,u can buy the "sliced" one from Seng Shiong.

[Jennifer]

vinegar:

U can buy the ready made sambal belacan.

Any particular to recommend? :thankyou:

[Jennifer]

Thinking of:


1. Miso soup with silken tofu
2. Steam sliced pork
3. Steam eggs
4. Stir fry French bean, topped with Jap seaweed
5. 香辣凉拌黄瓜 http://www.haocai777.com/article/liangcai/200904/164.htm

[SAHM_TAN]

Jennifer:

Thinking of:


1. Miso soup with silken tofu
2. Steam sliced pork
3. Steam eggs
4. Stir fry French bean, topped with Jap seaweed
5. 香辣凉拌黄瓜 http://www.haocai777.com/article/liangcai/200904/164.htm

What brand of miso paste do you normally use? Thanks

[Jennifer]

I was at Popular the other day, browsing through recipe books.


Saw a recipe for spinach tofu. I am confused.

I hv always thought spinach and tofu should not be consumed at the same meal. So I googled and found this http://yingyang.baike.com/article-143625.html

http://health.sohu.com/20061027/n246025559.shtml

:rahrah: to the power of google

[vinegar]

Jennifer:

vinegar:

U can buy the ready made sambal belacan.

Any particular to recommend? :thankyou:

i've not tried any ready made,coz my mum always makes for me :imcool:

but i've tried other paste or condiments from \"Singlong\",find the taste quite nice. Sometx,i'll get recommendation from those small stall owners at wet market,i mean those stalls selling dried food such as kiam chye,garlic,onion.