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Gul_Dekar

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Posts posted by Gul_Dekar

    Pasta water

    in Cooking

    Posted

    Even with the salt, sitting around for a couple of days, that starchy water might start growing interesting little beasties. At least, I might find them interesting but not enough to want to eat them or their metabolic by-products. :blink:

    Funny that you mention it, but I was actually thinking of seeing what stuff would grow too. Did some Microbiology course last year myself. Maybe I'm just too bored... :rolleyes:

    I dumped the water tho, but maybe could get a disposable container if I want to do the 'what microorganims like pasta water' experiment... :biggrin:

    Wine for Cooking

    in Cooking

    Posted · Edited by Gul_Dekar (log)

    I also like Julia Child's suggestion of using vermouth instead of white wine-it adds a nice taste to pan sauces.

    I'd like to try using vermouth, but I don't think I've ever bought it, let alone cooked with it. Therefore some dumb questions:

    1. What kind should I look for for cooking?

    2. Can you use it as a 1:1 substitute for white wine?

    3. Will it keep after opening (unrefrigerated)?

    1. I usually use white (as opposed to red vermouth) cuz it's dry.

    2. I think so. I read somewhere that vermouth is just moscato wine infused with various herbs & spices*, which I guess explains why it's so good in cooking.

    3. I keep mine in the fridge, probably safer cuz I think it will eventually go bad if not.

    *edit* It was on an episode of Thirsty Traveler about Vermouth! It's from the new season I think.

    Pasta water

    in Cooking

    Posted

    I guess for cooking more pasta. Just seemd like a waste of a lot of water to just dump it if I'm gonna cook pasta again 2 days later. (trying to be eco-friendly) And cant use it to water my plants since it'll salt the soil...which probably isnt a good thing. :hmmm:

    Salted Shrimp Paste...

    in China: Cooking & Baking

    Posted

    I was looking for shrimp brain paste a while ago and accidentally bought something else - salted shrimp paste. It's purple in colour and the label says in Chinese "Famous Product of China" :biggrin: . Since I don't want to let it go to waste, I was wondering how does one use it? Any ideas would be appreciated! Thnx!

    Kitchen Equipment

    in Ontario: Cooking & Baking

    Posted

    Perhaps we should also mention Tap (Tai?) Phong, a housewares place in Chinatown - well on Spadina actually a block or two south of Fortune, that has a wide variety of kitchenware, often at rock bottom prices (often times there's a reason for this - quality varies). Pretty sure they don't sell whites though, and not sure about the other items mentioned either.

    I was there today. They do actually sell chef whites, albeit those you see chefs at chinese restaurants wearing. The ones with the short sleeves. And they have all the other items mentioned besides the burr grinder (at least I didnt see it there). The quality is mostly ok IMO, altho it has more Asian (Chinese/Viet) kitchenware than anything.

    Seeking solace through culinary endeavors:

    in Food Traditions & Culture

    Posted · Edited by Gul_Dekar (log)

    I'm a college student, and sometimes when the exams I sit for don't go too well... I go home and cook something nice. No particular dish, as long as I get to stay in the kitchen for a while. I guess it's 'pain' in a sense. Then again, I go home and cook when an exam goes well too...

    *edited to delete smiley cuz it seems a bit insensitive for this thread*

    Yuck!

    in Food Traditions & Culture

    Posted

    Chicken sashimi

    Isn't that food poisoning waiting to happen? :biggrin:

    I once had a stir-fry of chinese greens (something called "Tin Chat"). They became slimier with every chew until I eventually barfed. Never ordered it again.

    Niagara Wineries

    in Ontario: Dining

    Posted

    Just went to Niagara Falls today and visited a couple of Niagara on the Lake wineries too. Had no idea which ones were good when going. So was just wondering what are everyone's favourite wineries for the Niagara region? :smile:

    Sorbet: Tips, Techniques, Troubleshooting, and Recipes

    in Pastry & Baking

    Posted · Edited by Gul_Dekar (log)

    My friend and I were trying out a sorbet recipe, and put the sorbet mixture in the ice cream maker to churn. Problem is, it didnt freeze up like it should but remained liquid even after extended churning time. The freezer bowl was chilled as per instructions from the manufacturer. The ice cream maker is a Cuisinart ICE-20C.

    Was wondering if some has any idea what went wrong. Thanks!

    Yu Sang

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted · Edited by Gul_Dekar (log)

    I was talking to a friend here in Toronto about what "yu sang" (chinese raw fish salad?) is cuz he was wondering what it was. I tried looking up some recipes online but the ingredients list dont look very similar to what I have at home back in Malaysia. So was wondering if you guys know what ingredients are usually included...and maybe the dressing for it as well. Thanks! :biggrin:

    Malaysian Cuisine

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted · Edited by Gul_Dekar (log)

    the Ayam Goreng....oooohhh... it's 2.20am in Melbourne at the moment... no mamak stalls, .... mouth watering...

    Hmmm...I remember my brother mentioning that there IS a mamak (or at least mamak-style shop since it probably can't be done by the roadside and open air during the winter months) in Melbourne when he was living there...I could ask him. Unless you know about it already. *typo*

    Malaysian Cuisine

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    Hey, there's another favourite! Satay! I love pork satay but during my recent trip to KL, my uncle and I couldn't find a Chinese satay vendor...

    There used to be one in Brickfield's near the YMCA. Not sure if the guy is still there anymore tho. Also go to Malacca to have it, in Tanjong Kling if I remember correctly. :biggrin:

    Laksa

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    I tried making assam laksa with some friends the other day. But tried my best to look for hae kou (black shrimp paste)...I'm in Toronto right now, and don't really know where they sell it (or if they sell it at all). Assam laksa just doesnt taste the same without it. :sad: Was wondering if anyone knows how to get it here...

    Screwpine/Pandan leaves

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    My parents got me the "At Home with Amy Beh" cookbook and it has the recipe for pandan chicken as follows:

    400g deboned chicken meat

    large pandan leaves for wrapping

    1/2 cup thick coconut milk

    oil for deep frying

    To Blend:

    3 shallots

    2cm young ginger

    2 cloves garlic

    1 stalk lemon grass

    3 dried chilies, soaked

    1 tsp chopped coriander root

    Seasoning:

    2 tsp light soy sauce

    2 tsp Worcestershire sauce

    1 tsp fish sauce (Nampla)

    1/2 tsp ground turmeric

    1/2 tsp salt

    1 tsp sugar

    1/2 tsp pepper

    1 tbsp corn starch

    Cut chicken into bite-size pieces. Combine ground ingredients with seasoning and marinate chicken pieces with it for 2-3 hours. Wrap 2 slices of chciken with a pandan leaf. Fold neatly into a triangular shape, tuck in the ends and secure with a toothpick. (the book has pictures of how to go about doing this... but unfortunately cant show it here)

    Deep fry pandan-wrapped chicken in hot oil until pandan leaf is slightly burnt and chicken is cooked.

    Pandan is also used a lot in many Malaysian desserts. A lot of times it's crushed to release the juices from the leaves (kinda like extract).

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