How to cook nice meals

[jtoh]

Happy Mama:

jtoh:

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

Yes, will try it.

[Augmum]

jtoh:

Was wondering, would it be possible to re-post all the recipes at or near the first post? For those of us who haven't been following the thread and would like to try out the recipes it would give us a convenient place to look up the recipes.

Jtoh,
i know what u mean...but i can't help to consolidate all the recipes and re-post them on the first page.
becos i am not the thread starter......it's muffins
(dun think he is active now as he is a sec student)
anyway, think most of the recipes were within the 1 st few pages,
shd be quite easy to dig

[Augmum]

Happy Mama:

]

Hi jtoh, I found Augmum's recipe. Here you go.

thanks happy mama for digging out the recipe on my behalf.

[Augmum]

jtoh:

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

ok....great
so u 're gonna to try the kou-rou first, right?
if u are trying out the mei-cai kou-rou,
suggest u fry the mei-cai and cooked it till soft first, b4 adding the kou-rou.
as the cooking time of mei-cai would take quite sometime to be soften.
(as for my recent one, it took abt 2 hrs over slow fire to get totally soften)

[Augmum]

Happy Mama:

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

yalor......esp seeing the kid gobbles up everything , sense of satisfaction and happiness.

[Happy Mama]

Augmum:

Happy Mama:

]

Hi jtoh, I found Augmum's recipe. Here you go.

thanks happy mama for digging out the recipe on my behalf.

You are welcome, Augmum.

[Happy Mama]

Augmum:

Happy Mama:

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

yalor......esp seeing the kid gobbles up everything , sense of satisfaction and happiness.

[Happy Mama]

Augmum, how do you fry the meicai? Just put oil and pan fry? Must add water? So we slice the meicai first then fry it is it? Sorry ah, hardly cook, so I'm asking silly questions.

[Augmum]

Happy Mama:

Augmum, how do you fry the meicai? Just put oil and pan fry? Must add water? So we slice the meicai first then fry it is it? Sorry ah, hardly cook, so I'm asking silly questions.

no worries,no question is silly

yes, just fry with some chopped galic and dried chilli will do

although in my recipe, the method stated as
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)

since now if i wanna to cook the meicai first, (till soften),
i'll reserve the 5-8 cloves of galic and star anise for frying the pork belly.

after frying till fragance , then add water, (enuff to cover) and boil over slow fire.

[Happy Mama]

Augmum:

Happy Mama:

Augmum, how do you fry the meicai? Just put oil and pan fry? Must add water? So we slice the meicai first then fry it is it? Sorry ah, hardly cook, so I'm asking silly questions.

no worries,no question is silly

yes, just fry with some chopped galic and dried chilli will do

although in my recipe, the method stated as
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)

since now if i wanna to cook the meicai first, (till soften),
i'll reserve the 5-8 cloves of galic and star anise for frying the pork belly.

after frying till fragance , then add water, (enuff to cover) and boil over slow fire.

Ok thanks for the tips. :celebrate: