Knorr Seasonings

[Funz]

You sound like my mum. Haha.


We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.

[Jennifer]

Funz:

You sound like my mum. Haha.


We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.

:oops: :oops: I do the above too.

Or I will do a final check before leaving the house :siao:

[vinegar]

TheAnswer:

vinegar:

[quote=\"TheAnswer\"]Anyone tried out knorr's Hao Chi/Chicken cubes/Fish cubes/Ikan Bilis cubes/Tom Yam cubes before?


Any comments?

I tried the Tom Yam one 2yrs ago,not nice.It contains MSG,right?I don't use it...I've hair loss prob....doc advised to reduce salt n MSG intakes.

it is pretty to make soup...put all the ikan billis into pouch,add red date/honey dates,Szechuan vege...basic soup base.

I pre-prepare these in advance...for eg.wash n slice the szechuan vege n store in tupperware (fridge).Then i throw 3 or 4pcs(small ones) into the soup.

Is it ok to consume that regularly? A lot of preservatives right?[/quote]I don't use it that often.If the soup oredi full of favours such as corn & carrot,beetroot soup,peanut n chicken feet soup, lotus soup,herbal soup,kam chye duck+tomato soup,then no nid to put szechuan vege.Even if i put,i only put 2 or 3 small slices.I'll normally wash n soak it fr few minutes,slice then store it in the fridge.

For soup which more plain such as old cucmber soup,winter melon soup,then i'll put 2/3 slices of szechuan vege.

For bittergourd soup,i'll put few slices of salted vege(kiam chye) instead of szechuan vege..

[vinegar]

TheAnswer:

Jennifer:

My version takes an hour or more. Then cool and put in the fridge for the fat to coagulate for easier removal. My P6 boy is very particular about his soup.

I do not usu. leave soup cooked unattended. I am afraid I might forget about it on the stove and leave the house Maybe I should be less paranoid.

Usually I start boiling the soup/dessert during breakfast. From 7am to 9am on most weekdays. After 9am, I need to either deal with my DS or go for lessons. I boil for 1.5 to 2hrs. I won't leave the house if I'm cooking something.

Jennifer,TheAnswer,
I also make the soup early in the morning,ard 7am.Start to blanch the spare ribs,throw in ingredients,soak the vege,cut the vege,garlic/onion...

Yes,i also multitask while waiting for the soup to boil.This somehow has become SOP in my daily life.

Soup->prepare ingredient->surf nets+watch a bit of AM news->do some hsework->soup complete->start to do frying,baking,etc->clean up->jogging->go out run errands->if buy frozen food or any dish nid to be steamed,come home again b4 pick up kiddo.

The only difference is i don't make soup everyday,I make soup alternate days.One big pot soup can last for 2days.

[ammonite]

jedamum:

I don't use it. But so tempted to try.

My mum uses it. So once, when we had soup at her place, after a little soup, my ds eye swollen. Only once out of so many times of drinking her soup, so it depends on the amount she added. He is allergic to certain amount of msg and can't take instant noodles flavourg to start with, but can tolerate little msg. So I can't use msg based stuff because have not determine his tolerance level.
Some hawker food he also swollen eyes, but we realised it is usually soup based or porridge. Faster absorption maybe?

So I can't use chicken cubes.

Same here! My eyelids will swell up and my palms and feet will turn red and itchy. Once even my windpipe swelled up after eating my neighbor's MSG laced fried chicken and my husband had to drive me to the nearest 24 hr clinic for emergency treatment. Ds2 reacts to MSG as well. He will get red patches on his face and start to scratch. My husband says just looking at the two of us makes him feel like breaking out in a rash too.

No choice, must boil our own soup or eat at selective places. So far we are ok with the soups at 老火汤, din tai fang and imperial treasure.

[Jennifer]

ammonite:

Same here! My eyelids will swell up and my palms and feet will turn red and itchy. Once even my windpipe swelled up after eating my neighbor's MSG laced fried chicken and my husband had to drive me to the nearest 24 hr clinic for emergency treatment.

:yikes:

[janet88]

Funz:

You sound like my mum. Haha.


We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.

Use thermal cooker...then don't have to worry.

I make soup everyday...not too much that we have to drink for few days.
But I realise pork ribs are quite tasteless after blanching.

[TheAnswer]

vinegar:

Jennifer,TheAnswer,
I also make the soup early in the morning,ard 7am.Start to blanch the spare ribs,throw in ingredients,soak the vege,cut the vege,garlic/onion...

Yes,i also multitask while waiting for the soup to boil.This somehow has become SOP in my daily life.

Soup->prepare ingredient->surf nets+watch a bit of AM news->do some hsework->soup complete->start to do frying,baking,etc->clean up->jogging->go out run errands->if buy frozen food or any dish nid to be steamed,come home again b4 pick up kiddo.

The only difference is i don't make soup everyday,I make soup alternate days.One big pot soup can last for 2days.

I rarely have any soup or other dishes leftover. Anything remaining will become DH's supper.

[vinegar]

janet_lee88:

Funz:

You sound like my mum. Haha.


We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.

Use thermal cooker...then don't have to worry.

I make soup everyday...not too much that we have to drink for few days.
But I realise pork ribs are quite tasteless after blanching.

i think so too....what other ingredient can replace pork ribs?chicken or ikan billis?

[Han Seo]

On the topic of MSG…


I watched a documentary on MSG the other day on National Geographic. The researcher did a test on a group of people who are allergic to MSG. They brought them to a restaurant and served them Chinese food (supposedly contain MSG; that’s why it’s known as the Chinese restaurant syndrome) that were not cooked with MSG but which was unknown to the participants. Majority had the Chinese restaurant syndrome. Conclusion: As MSG is also found naturally in food, if you are allergic to it, you will get the reaction whether it is in processed form or natural form.

I guess the problem with any processed food is the shocking amount of salt.