How to cook nice meals

[Funz]

芝麻糊

http://i1131.photobucket.com/albums/m560/cylsfun/P1020873.jpg\">

Lazy, rainy Saturday afternoons at home are detrimental to my waistline.

[qms]

Funz:

芝麻糊

http://i1131.photobucket.com/albums/m560/cylsfun/P1020873.jpg\">

:drool:

Did you use the soya maker?

[Funz]

qms:

Funz:

芝麻糊

http://i1131.photobucket.com/albums/m560/cylsfun/P1020873.jpg\">

:drool:

Did you use the soya maker?

Yup. But a bit more work to make this compared to the soya or almond milk.

Washed the sesame, sun dry it, then slow roast in a pan on my stove, cos the sesame is black in colour, I kept worrying that I may burn it but if not roasted properly, not fragrant.

Once this is done, the machine does all the work. For this, I let the machine grind and boil in the sesame twice before straining it out with a normal strainer. Did not use coffee sock since no need to be so super smooth, a little residue is good. Thereafter, sweeten and thicken.

[Augmum]

Funz:

芝麻糊

http://i1131.photobucket.com/albums/m560/cylsfun/P1020873.jpg\">

Lazy, rainy Saturday afternoons at home are detrimental to my waistline.

Funz, so u have tried both the \"white and black paste\". which one u prefer ??
i remembered when i first cook the 芝麻糊 (the instant one ),
my gal asked me \"what is that.....so black thingy??\" :lol:

is kinda sad that nowadays, hardly can find such delicious desserts in the hawker centres/food courts.

[Funz]

Augmum:

Funz, so u have tried both the \"white and black paste\". which one u prefer ??

i remembered when i first cook the 芝麻糊 (the instant one ),
my gal asked me \"what is that.....so black thingy??\" :lol:

is kinda sad that nowadays, hardly can find such delicious desserts in the hawker centres/food courts.

Depends on mood. The good thing about the white one is you can drink it like soya milk, just don't thicken it or add gelatin and make it into almond jelly. More versatile. For the black one a bit weird to be doing that.

Still got brown one leh, peanut or walnut.

[Augmum]

Funz:

Depends on mood. The good thing about the white one is you can drink it like soya milk, just don't thicken it or add gelatin and make it into almond jelly. More versatile. For the black one a bit weird to be doing that.

Still got brown one leh, peanut or walnut.

yes, the brown one is nice too.....i luv all three :love:

are u gonna to try the brown one too??
for yr soya maker, after frying the peanuts till frangant, need to soak them b4 grinding ??

[Augmum]

ok, happy mama, shall continue our 东坡肉 …but i dunnohow to cook leh…haha

[Happy Mama]

Augmum:

ok, happy mama, shall continue our 东波肉 ......but i dunnohow to cook leh...haha

Maybe we can google for some recipes? I saw on Channel 8, they mentioned shaoxing wine and ginger plus seasoning. Wonder if huatiao wine tastes similar to shaoxing wine.

[Augmum]

Happy Mama:

Augmum:

ok, happy mama, shall continue our 东波肉 ......but i dunnohow to cook leh...haha

Maybe we can google for some recipes? I saw on Channel 8, they mentioned shaoxing wine and ginger plus seasoning. Wonder if huatiao wine tastes similar to shaoxing wine.

oh.....i think there's an error in my \"dong bo rou\" chinese characters, shd be 东坡肉, paiseh

actually the seasoning ingredients are rather simple,
the usual cooking wine, sugar, ginger, spring onion, soya sauce....etc.
remember that i told u b4, my hub tried once cookig this dish,
but somehow the taste is diff from what i got from restaurants.

maybe u can try it out and do a feedback.

i had tried looking for shaoxing wine, but to no avail at supermart,
and i notice that the huatiao wine i had is also named shaoxing huatiao wine,
maybe refers to the same thing, juz diff name....i am wondering too....

[Happy Mama]

Augmum:

Happy Mama:

[quote=\"Augmum\"]ok, happy mama, shall continue our 东波肉 ......but i dunnohow to cook leh...haha

Maybe we can google for some recipes? I saw on Channel 8, they mentioned shaoxing wine and ginger plus seasoning. Wonder if huatiao wine tastes similar to shaoxing wine.

oh.....i think there's an error in my \"dong bo rou\" chinese characters, shd be 东坡肉, paiseh

actually the seasoning ingredients are rather simple,
the usual cooking wine, sugar, ginger, spring onion, soya sauce....etc.
remember that i told u b4, my hub tried once cookig this dish,
but somehow the taste is diff from what i got from restaurants. maybe u can try it out and do a feedback. i had tried looking for shaoxing wine, but to no avail at supermart,
and i notice that the huatiao wine i had is also named shaoxing huatiao wine, maybe refers to the same thing, juz diff name....i am wondering too....[/quote]It's ok because I didn't even realise your \"bo\" is wrong. I still read it as \"dong bo rou\". Hahaha!!

I only have Huatiao wine at home... so if I cook, most likely I will be using this, unless I can find Shaoxing wine at the supermarkets... but the only thing I dislike about Dong Bo Rou is that the pork is too large a piece. I still prefer thinner slices to that the inside is properly cooked and actually more tasty too since more surface area is coated with the seasoning... just my own preference though.