How to cook nice meals
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Funz:
yes, the brown one is nice too.....i luv all three :love:
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.
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 ?? -
ok, happy mama, shall continue our δΈε‘θ β¦but i dunnohow to cook lehβ¦haha
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Augmum:
ok, happy mama, shall continue our δΈζ³’θ ......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. -
Happy Mama:
oh.....i think there's an error in my \"dong bo rou\" chinese characters, shd be δΈε‘θ, paisehAugmum:
ok, happy mama, shall continue our δΈζ³’θ ......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.
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.... -
Augmum:
oh.....i think there's an error in my \"dong bo rou\" chinese characters, shd be δΈε‘θ, paisehHappy Mama:
[quote=\"Augmum\"]ok, happy mama, shall continue our δΈζ³’θ ......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.
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. 
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Happy Mama:
i think can use huatiao, shd be ard the same taste.
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.
too big piece ? cut in smaller lor,
maybe becos if it is too small piece, not so tender.
u try it out and let me know, ok ??
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Augmum:
But Dong Bo Rou must be square shaped mah. If thinner slice, then not Dong Bo already. It becomes Kou Rou.
i think can use huatiao, shd be ard the same taste.Happy Mama:
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.
too big piece ? cut in smaller lor,
maybe becos if it is too small piece, not so tender.
u try it out and let me know, ok ??
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Happy Mama:
ya, the other time, hub cut it into the length of 4-5 inch.
But Dong Bo Rou must be square shaped mah. If thinner slice, then not Dong Bo already. It becomes Kou Rou.
remember to deep fried for longer time, more fragance. -
Augmum:
Ok thanks... I just mentioned your name in Maid's thread.
ya, the other time, hub cut it into the length of 4-5 inch.Happy Mama:
But Dong Bo Rou must be square shaped mah. If thinner slice, then not Dong Bo already. It becomes Kou Rou.
remember to deep fried for longer time, more fragance.
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Hi, anybody have the recipe for the pumpkin prawn? Hv eaten once in one restaurant, wow, very nice. I think it is deep fried prawn with some pumpkin soup or whatβ¦
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