Lunch

[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.

[Dora1]

For thickening of stews and soups, try using potato starch instead. It gives a thicker consistency and will remain thick longer even after it cold. Corn starch is more suitable as thickener for normal stir fries.

[Imami]

Need to reach out to the folks who cook often hence posting here.


How do you decide which eggs to buy? I am not talking abou how to choose fresh eggs. I mean do you go for
- the cheapest
- the size (be it smallest or biggest. At one time, I buy the smallest eggs I can find. I reckoned that smaller eggs = smaller yolks. So when hubby eat his eggs, he is eating lesser yolk and therefore lower cholesterol?)
- the price (which brand got promo, buy which one. Not necessarily the cheapest)
- brand (loyal to certain brands)
- special eggs with additional benefits (eg corn fed chickens’ eggs, first born eggs, lower cholesterol eggs, with carrots/lutien etc)
- the nearest pack will do.

[SAHM_TAN]

I go with kampong eggs. The kids prefer it.

[coolbreeze]

Nebbermind:

coolbreeze:

Home fried carrot cake.

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?

I don't use fish sauce cos of its sodium. I just put a little seasoning into the beaten eggs.