How to cook nice meals

[Augmum]

LKVM:

:congrats: Augmum & Pen88 :celebrate: :celebrate:

:thankyou: LKVM, thks for dropping by

[Augmum]

westmom:

Augmum:

[quote=\"westmom\"]Just saw this thread.... Though contest has ended, just would like to share this very simple ingredients to make your lamb chop or steak taste better. Many people dont take to lamb cos of the \"strong smell\" but if you add \"Lea Perrins\" sauce, it will cover it. At least for me...


Just marinate (put at least 2 hours in fridge) your lamb chop or beef steak for grilling or pan fry with:

a bit sugar
a bit cornflour
soya sauce
Lea Perrins Sauce (must)
a bit oyster sauce (optional)

Try it and let me know whether it works...

thks westmom for sharing
i luv to try diff sauces avail,
this lea perrins sauce is something i haven't try
though most of the time, i wanna to buy when i saw it
does it taste a bit of sour ?? only for lamp and steak ?? nothing else??

Hi Augmum..I've only used it for lamb and steak so far...(maybe pork chop wil work but didn't try). For 1 pc lambchop/steak, just estimate about 1 teaspoon Lea Perrin + 1.5 teaspoon of soya sauce, pour into the bowl and dip/marinate the meats. It should not be at all sour if there's no \"overdose\"..Try it and hope you will enjoy as much as I do...[/quote]thks westmom for additional info....
think i will buy this sauce to try it out with beef (seldom eat lamb)

[jtoh]

Augmum:

ok....muffins as promised, below is my recipe for one of my favourite dish (think most pple cannot resist this dish.....hehe)


it is my home cooked version of Mei Cai Kou Rou passed down by my family. It’s taste slightly different fr what most of us can found at makan stalls. But it’s Yummy, try it out yourself (btw can u cook??)

Mei Cai Kou Rou (梅菜扣肉) (Pork belly with Preserved Vegetables)

Ingredients:

1) Pork Belly with skin (三层肉) (I usually cut it into about 5 cm length or can cut into bite size)
2)Preserved Vegetables (the sweet type, I ever tried with the salty type, the taste is different)
3) 5-8 cloves of garlic (with skin, lightly mashed)
4) 2 star anise
5) a few dried chillies with seeds removed (optional)

Seasoning for Pork belly

1) dark soya sauce (I am using the “elephant brand\", the brand of dark soya sauce used is crucial for the right taste for any dish of braised pork)
2) sesame oil
3) some pepper (optional)

Seasoning for the sauce

1) some dark soya sauce
2) some light soya sauce
3) ½ - ¾ tablespoon of oyster sauce (I used abalone sauce)
4) ½ tablespoon of tomato sauce (not too much, otherwise too sweet N sour)
5) ½ - ¾ teaspoon of chilli bean sauce (fr Lee kum kee)
6) a bit of sugar
7) a pinch of salt (prefer not to add first, can add after step (6) of method, do some sampling first before adding some salt to taste)

Method :

1) Firstly, soak the preserved vegetables for abt 2 hrs to get rid of the excessive salt. Change the water often. Wash, cut and squeeze dry.
2) Marinate the Pork Belly with the above seasoning for at least 1 h.r
3) Heat wok with oil, fry the Pork Belly till half cooked or fragrance, set aside.
4) Heat wok with some oil again, now fry the preserved Vegetables together with the cloves of garlic, dried chillies and star anise ( u can also fry the garlic and star anise till fragance before adding in the preserved vegetables)
5) Put the fried pork belly back into the wok. Pour in the seasoning for the sauce. Add enough water and cover the wok.
6) Simmer at low heat for about 1 hr or until pork and mei cai are soft.
7) Remove from heat and served hot with steamed rice………….YUMMY YUMMY!!!!

Solli, no picture to go with the above recipe,
But with just some imagination of the 扣肉, I am sure u’ll salivate ……………

or take a peep at the link below,
wow......lots of 梅菜扣肉 pictures .....enjoy yrself :celebrate:
http://www.google.com.sg/images?q=%E6%A2%85%E8%8F%9C%E6%89%A3%E8%82%89&hl=en&gbv=2&tbs=isch:1&ei=Utk9TP_9O47WvQOcg-XyDg&sa=N&start=0&ndsp=20

Hi Augmum,

I'd like to try your recipe. For the preserved veg, can I buy it at the supermarket? Any particular brand? I've seen the salty one, not the sweet one.

For the tomato sauce, is that the canned one or ketchup?

Thanks! The dish looks really delicious.

[Augmum]

jtoh:

Hi Augmum,

I'd like to try your recipe. For the preserved veg, can I buy it at the supermarket? Any particular brand? I've seen the salty one, not the sweet one.

For the tomato sauce, is that the canned one or ketchup?

Thanks! The dish looks really delicious.

hi jtoh
thks for taking interest in my recipe........

sometimes, u can fstill find the sweet preserved veg in the supermarket
but usually as what u said, it's the salty one which is avail
try getting it fr the wet market, think looks \"fresher\"

there was once, just grabbed at the supermarket, forgot to see the small print,
it was the salty type, taste totally different (horribe in fact) after cooking

for the tomato sauce, i am using the bottled one,
remember not to put too much, otherwise taste sour, won't be nice

try it out and let me know if u like it, ok??

[jtoh]

Augmum:

jtoh:

Hi Augmum,

I'd like to try your recipe. For the preserved veg, can I buy it at the supermarket? Any particular brand? I've seen the salty one, not the sweet one.

For the tomato sauce, is that the canned one or ketchup?

Thanks! The dish looks really delicious.

hi jtoh
thks for taking interest in my recipe........

sometimes, u can fstill find the sweet preserved veg in the supermarket
but usually as what u said, it's the salty one which is avail
try getting it fr the wet market, think looks \"fresher\"

there was once, just grabbed at the supermarket, forgot to see the small print,
it was the salty type, taste totally different (horribe in fact) after cooking

for the tomato sauce, i am using the bottled one,
remember not to put too much, otherwise taste sour, won't be nice

try it out and let me know if u like it, ok??

Thanks Augmum! Will go scouting for the ingredients.

[Augmum]

jtoh:

Thanks Augmum! Will go scouting for the ingredients.

u're welcome
happy trying and hope u like it


* take note of the black soya sauce too, so far i only \"trusted the elephant brand\" for food recipe with black sauce

[jtoh]

Augmum:

jtoh:

Thanks Augmum! Will go scouting for the ingredients.

u're welcome
happy trying and hope u like it


* take note of the black soya sauce too, so far i only \"trusted the elephant brand\" for food recipe with black sauce

Okay! Thanks for recommending the brand.

[Muffins]

no more meals to offer???

[b2b3m4]

Try this skillet salmon parcel


1 piece of salmon
a small hand full of enoki mushrooms
1 tbsp miso
1 tbsp mirin
1 tsp sugar
freshly ground black pepper
1 tbsp butter
aluminium foil

Method
1. Mix mirin, miso and sugar into a paste. Put 1 tbsp of this paste on the aluminium sheet.
2. Put salmon on top of paste. Pour remaining paste on top of salmon.
3. Put mushrooms on top of salmon, followed by butter. Sprinkle pepper.
4. Seal up the foil and put on a skillet.
5. Put half to 1 cup of water on skillet and put on fire, around 15min (depends on size and thickness of salmon).
6. Serve package directly or with a wedge of lemon.

[Happy Mama]

Augmum:

jtoh:

Thanks Augmum! Will go scouting for the ingredients.

u're welcome
happy trying and hope u like it


* take note of the black soya sauce too, so far i only \"trusted the elephant brand\" for food recipe with black sauce

Hi Augmum, I shopped around for the Elephant black sauce, but realise they have 2 types. One is the dark sauce and the other is dark caramel. which should I get? Thanks.