Lunch

[vinegar]

coolbreeze:

vinegar:

what brand is the carrot cake? Is it pre-cut ? any recommended brand of preserved 菜脯?

The brand is Heng's Carrot Cake (Stir Fry). 'Heng's ' is in very tiny print. Its packed like a baby bolster and you cut them into cubes yourself. I don't use chye poh, so can't recommend any to you; sorry.
I use lots of diced garlic, bean sprouts, spring onion and eggs. Can also add prawns and fish cake if you like. But I had forgotten to defrost my prawns today :slapshead:

thanks!

[CloudeeDaz]

Today’s Lunch – Mee Rebus

I used Hai's instant Mee Rebus sauce.
Only need to prepare the tau geh, tau kwa, hard boiled eggs and garnishings.
And I used spaghetti instead of the yellow noodle.
Taste wise not bad, only thing is you have to thicken up the sauce yourself.

[Nebbermind]

CloudeeDaz:

Today’s Lunch – Mee Rebus

I used Hai's instant Mee Rebus sauce.
Only need to prepare the tau geh, tau kwa, hard boiled eggs and garnishings.
And I used spaghetti instead of the yellow noodle.
Taste wise not bad, only thing is you have to thicken up the sauce yourself.

How is the spicy level?

[Nebbermind]

coolbreeze:

Home fried carrot cake.

http://i43.tinypic.com/2z9b5t1.jpg\">

Do you use fish sauce?

I think the fish sauce makes a lot of diff....only problem is that I cannot tahan the smell fresh from the bottle :sick: the last time I bought one.

Any recommendation for fish sauce?

[CloudeeDaz]

Nebbermind:

CloudeeDaz:

Today’s Lunch – Mee Rebus

I used Hai's instant Mee Rebus sauce.
Only need to prepare the tau geh, tau kwa, hard boiled eggs and garnishings.
And I used spaghetti instead of the yellow noodle.
Taste wise not bad, only thing is you have to thicken up the sauce yourself.

How is the spicy level?

A bit too spicy for my ds2.
But, he said “ Spicy, but nice , still can tahan lah...\"
For me,if can be spicier, will be better.
*I forgot to buy green chillies :sad:

[vinegar]

CloudeeDaz:

Today’s Lunch – Mee Rebus

I used Hai's instant Mee Rebus sauce.
Only need to prepare the tau geh, tau kwa, hard boiled eggs and garnishings.
And I used spaghetti instead of the yellow noodle.
Taste wise not bad, only thing is you have to thicken up the sauce yourself.

hw did u thicken? whenever i use cornstarch to thicken the sauce/stew,always end up lumpy,even i dilute it with water b4 pouring in

[Jennifer]

coolbreeze:

vinegar:

what brand is the carrot cake? Is it pre-cut ? any recommended brand of preserved 菜脯?

The brand is Heng's Carrot Cake (Stir Fry). 'Heng's ' is in very tiny print. Its packed like a baby bolster and you cut them into cubes yourself. I don't use chye poh, so can't recommend any to you; sorry.
I use lots of diced garlic, bean sprouts, spring onion and eggs. Can also add prawns and fish cake if you like. But I had forgotten to defrost my prawns today :slapshead:

:thankyou:

[Jennifer]

We hv shabu shabu at Hoshi @ IMM.

[Nebbermind]

vinegar:

hw did u thicken? whenever i use cornstarch to thicken the sauce/stew,always end up lumpy,even i dilute it with water b4 pouring in

Probably did not add enough water to your corn starch or u add too much into the sauce at one go. Should trickle in and stir quickly to mix well

[CloudeeDaz]

vinegar:

hw did u thicken? whenever i use cornstarch to thicken the sauce/stew,always end up lumpy,even i dilute it with water b4 pouring in

Normally , my stew will hv potatoes, so don’t really need to thicken.
This is the first time I thicken such a big pot of sauce!
I mix corn flour with abt 2 parts of water then gradually pour into pot, stirring at the same time.
It didn’t turn out as thick as I would like it to be, but at least it didn’t get lumpy ..which is also my main concern.
The instruction on the pkt did mention using sweet potatoes mash to thicken, maybe will try next time.