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Everything posted by Tepee

  1. I've attempted to make this 3 times, with 3 different degrees of success/failure. The best try had 2/3 crisp crackling skin, the other third rubber. What I can't understand (or can't accept) is why I can't get the whole piece of skin to crackle and crisp? Pour boiling water over skin - check Poke holes all over - check. I think the last I did was 2 million pricks. Brushed vinegar over skin (a friend's tip) - check Rest and let dry - check. I've let it dry uncovered in the fridge for 4 - 12 hours. High initial heat - check Then lower heat - check Only consolation is all of them (if not for the skin) tasted so GOOD. Sigh, it looks so lurvely bubbling and blistering in the oven. Help.
  2. Hmm....the minimum amount to order is 10 packets? Sure you want to get so many? My offer is still good, just PM me. So far, I've tried sambal tumis, masak merah, kuah satay, honey chicken...and, I love them all. TP
  3. Hey, sheetz, I agree rendang joong would be less trouble provided you cook from a mix. Here's the thread on using rendang mix; tastes not bad at all. Would be happy to send you a couple of packets if you can't get ahold of them. This time, I made rendang tok which I cooked over the stove for one hour and subsequently popped into the oven for an overnight bake at 70 deg C. I also lightly fried the rice with some fresh turmeric, and, added soaked blackeyed peas. I just finished the last one yesterday...I love them so much, I need to make some more to stash in the freezer. A joong chockful with traditional ingredients gives me as much contentment. If I hadn't got them from my various sources, I'd have made 'em. Let me know how you get on. Best TP p.s. Thanks, Ben-Sook. Next time, I'll post pix of the whole lot. Get your ticket ready.
  4. Dai Gah Jeh...I hear you asking about homemade joongs... How's popo? My mom is not up to making joongs this year, so I made extra effort to satisfy our joong needs. I made a total of 100 joongs; one kg each (33 joongs) of nyonya spiced pork belly, beef rendang and green tea/red beans alkaline joongs over 2 days. Although it was a bit tiring, I enjoyed the process, and, of course, if I may say so myself, the sticky reward. My MIL made ham yook joongs. Here's the rendang joong. The green tea one is peeping from behind. I wish I took nice pix of my nyonya joongs...I love the blue from the bunga telang (blue pea flower). Anyone else? Cheers TP
  5. I hope the kaya you find doesn't come in a tin...you'll be disappointed as it will not taste the same as what you got in the kopitiams. You'll find ways to eat kaya here, there's also a recipe, if, sadly, you can only find the sweet flavourless tinned stuff.
  6. Tepee

    Hina Matsuri

    Thank you, Rona, for the 'goodies'. When they arrived on Saturday, I googled to see what I can do with them, and, lo, I found that girl's day was just around the corner. What great timing! So, here's my 1st attempt at mochi-making, though it's not 100% authentic; I used thai glutinous rice flour. I flavoured the red bean filling and the mochi with a bit of sakura essence. The saltiness left by the leaves was just perfect. For dinner, I made panfried miso salmon, kanpyo inari, lots of edamame, and, steamed purple sweet potatoes. You've made my girls very very happy indeed. Thank you!
  7. Prawncracker, looks like you're good to go. The size of ikan bilis used is a matter of personal preference. Yours look A-OK. The ikan bilis can be fried with peanuts and also added into the sambal for more fishy goodness. Traditional nasi lemak just have slices of cucumber for the veg, nothing too fancy. However, pickled veg will definitely go well with your rendang (wow!) and sambal. Eggs hardboiled is traditional but my girls like bullseye in their nasi lemak too. This is going to be great considering your weather now. Enjoy! TP
  8. Volunteering to try and replicate that turron would be a pleasure and reward (yay! I get to have more!! PM'ing you my address). Reading your malaysian food adventure, I pronounce you (and mom) seasoned makan-ers! In future, you'll be able to spot and weed out the disappointments. It was fun sharing a meal with both of you....always a delight to eat with people who appreciates food as much as yourself. I only wished we had more time and tummy room! Here's my pix of the sweet-sour crabs, which isn't the usual tomato based sweet sour versions. LOL, the ongoing food tussle (you're such a polite daughter!) between you are so funny. jackal10's pudding was truly The Real Stuff, wasn't it? See you!! TP p.s. I see you mentioned the giant tiger prawns at Suria food court. We were passing through on the way to Madam Kwan's with a pair of Shenzhen relatives recently. They caught his attention too! We got it for him and he had it with his lunch, and, I must report it was a disappointment. Looked better than it tasted. He said it was a waste to fry like that...like your preference for the plain steamed crab, he said the prawn would have been better steamed, the marinade drowned the flavour of the meat and it must have been overfried, the meat was rubbery. Still, he sucked the crustacean clean...pardon the extra info.
  9. Re: fish. Prawncrackers knows his fish well...yes, it's a seabass, or, siakap as we call it. The best way to eat it is to steam it, to appreciate the tender flavour of its meat. The topping was choy bo and garlic separately fried. And finally, I discovered how to make the sauce taste like that of restaurants....bring to boil 2Tlight soy sauce, 2T fish sauce, 1Tsugar, 2Trice wine and 6Twater. Re: whitebait (ikan bilis in malay). Salted dry (different sizes) ikan bilis are very common here. It makes very flavourful stock and you can 'ngau' a quick soup, with choy sam thrown in the last minute. Or deep fry and set aside, then fry some big onions and peanuts, fry together with some sliced chillies, throw some sugar in, no need for salt if the whitebait is already salted. In fact, sometimes they are so salty, I give them a quick rinse, then dry and fry them. Or sambal ikan bilis....YUM!
  10. Ooooh my!! What lovely skin...so thin, so crispy, so glossy!! Thank you! Where's your tute? Or you can piggyback Ah Leung Gaw's, I think he did one? Your prawns are huge! We got the medium sized ones this year. It's annoying how for CNY prices of fish, prawns and vegetables (less so) are whacked up (double or more!). We had to reserve our pomfrets and prawns 3 weeks in advance. TP, just passing through....
  11. Tepee

    Cast iron wok

    No worries, Adam...anytime. Have you tried Queen Vic Market? Lots of chinese nationals there. TP
  12. Tepee

    Cast iron wok

    Just went to weigh. Yep, my wok is the thin cast iron one, 14" 3.5 lb. Adam, Melbourne isn't that far away, I would have thought you have it there? Happy to send one your way... Cheers TP
  13. Oooh...can't wait! If it weren't such a busy period and a working day, it would have been a whole day affair. Next time, next time... Meanwhile da bootie needs some workout after the non-stop festivities' excesses.
  14. Thanks, and, you're welcome. Rona: My SIL's chicken wings were deepfried, but I believe if they were grilled, they should be close to FC's, who grill over a rotisserie and constantly baste them. She marinated the wings in onion juice, pinch of 5-spice powder and oyster sauce. Send my regards to your mom... . Ce'nedra: Yee Sang is kinda laborious to prepare at home, unless you have enough hands to help out. We've done it before, but, hey, hopping down a car and buying it from a restaurant is much faster and easier. Recipes here and here. Er...my prawns would look better if I were not so cheap, and stinged on egg white. There should be enough to roll the prawns (marinated in ginger juice, paper-dried, then lightly salted) in before you coat them in a cornflour/sesame seeds mix. Deep fry. Where are your pix?!?
  15. Lots of makan for you here and here. Last I went to Penang in '07, I had good hainanese meals at Sin Kheang Aun @ Chulia Street, and at Nanyang Chinese Cuisine @ Armenian Street. Other than cendol, you must try a very refreshing drink, ambra (buah kedondong in malay) with sour plum. Here are some pix from that trip. Cendol and Ais Kacang Lor Bak Prawn Noodles Oyster Omelette Shrimp Kerabu Asam Fish Char Kuay Teow Not too familiar with Malacca, last time I went was 3 years ago, but the cendol and food at Restoran Peranakan was outstanding. Have a great time makan-ing!
  16. Another meal. Yue Sang aka Loh Hei aka Chinese Salad aka my fav dish In Action White Cut Chicken Vinegared Pig's Trotters Fried Chicken Wings Stirfried Prawns in Thick Soy Sauce Abalone Mushroom. (garnished by my niece) At the end of all that...for the last meal of the celebration period, all we wanted was some comforting beef noodle soup (made by hubby's 2nd sis). Miss y'all!!
  17. These were shot at my parent's...we potlucked. Tomyam meehoon Sea Cucumber dish made by my sister's husband Sambal Prawns (me) Herbal Chicken (2nd brother's wife) Fish Head Curry (my mother) Oops, almost forgot the siu yoke.
  18. Delivering chinese (and some m'sian) food... These were taken over the 15 days of CNY; didn't have time to shoot all the food, having pity for some very ravenous folks. And, I didn't shoot any of the restaurant meals at all. Sigh. But, still, I think some of you may get overstuffed from these pix. A small reunion dinner at my home, most of my hubby's siblings were abroad this year. Satay...bought/brought by youngest BIL, the rest I made. Lots of goodies in this braised in solid homemade vegetarian stock. Osmanthus jelly with waterchestnut. Served with lychee and peaches.
  19. Ooooh.....that duck!!!! Recently, I had roast quail with skin just like that. Yum! Off to look for De Duck Thread....Any CNY meals?? But before that, here's the siu yook I made on Saturday. Boiling water, score, wipe dry, rub salt and a bit of 5-spice powder, vodka, vodka, 24 hours in fridge, put under broiler. Thumbs up!
  20. I've always wanted to try doing an icing cage to put over a cake. I thought it looked easy enough from Colette Peter's instructions. So I did as per the instructions. I used a metal bowl, thinly smeared it with shortening, and piped freehand with royal icing and tip #5. The icing consistency I used was very stiff - boy, did my hand hurt! - it felt hard after only 5 minutes. So I left it overnight as instructed. But when I tried to take it off the next day...very gingerly in fact it broke...or rather, shattered, unsalvageable. Is there a foolproof way of doing this? Please help. I'd love to do this again...great potential in the "impression" department.
  21. Tepee

    Reports on Hong Kong dining

    ...[snip] I think you should change your avatar to the picture above, it says it all!! Brilliant crisp photos too. ← Ditto! You still manage to look cute! Great report, thanks. Looking forward to food in Taiwan.
  22. Thank you, ejw50. Your review is very helpful.
  23. Thanks, Sam. Not to worry, I'll definitely be keeping the pork in the fridge. A shame I can't attempt to make the long-hang-sorta-preserved meats since Msia fits the HOT and HUMID bill.