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Shiewie

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Everything posted by Shiewie

  1. Shiewie

    Ribena

    Yes - a fan here. Good with vodka, sparkling mineral water, with crushed ice or in jellies.
  2. Afraid my putonghua is so bad that I wouldn't even have caught that. (Is there an "I'm embarassed to admit this" icon?). It was on one of the Chinese channels that we get - Phoenix, TVB8 or CCTV - can't remember which as I was channel surfing. They showed them making it all by hand, kneading, apportioning the dough balls out, re-kneading it and forming it into rolled-up strips before steaming them in huge round steamers in the front of the shop.
  3. Hi William I recently watched a travel programme on TV that featured food in Shandong and it said that one of the specialties of Shandong was man tou. It featured this small man tou shop where they sell over 6,000 pieces of man tou a day. There was a lot more in the show but unfortunately I only saw the last bit of the programme and that was about all I understood too as my putonghua is very bad.
  4. Pan No parang needed if you place the knife (we use a cleaver) at the "eye" of the durian (the bottom bit at the other end from the stem). My mum (who's 70) is usually the durian 'opener' at home. Have seen people opening 'em with a screwdriver too. I only know all of this theoretically, of course . That said we mainly get them pre-opened and packed in plastic containers / cling-wrapped on a styrofoam tray nowadays.
  5. Home baker. Followed the Woolley recipe to the T and baked them in two 8-inch square pans. They domed up high and there were several pretty big cracks. The domes subsided and flattened once the caked cooled down. Had to cool the cakes in the pans covered with a piece of foil as I had a bit trouble removing it from the pan - was in a rush and forgot to line the bottom of the pans with parchment after spraying with cooking spray. One was taken to the office and eaten while still warm. The other was left to steam in the pan and eaten at a dinner with friends. The texture when eaten warm was completely different from when it had cooled completely. It was very light and fluffy when eaten warm and became a lot stickier and fudgier later. There was quite a bit crumb when cutting it warm or when it had cooled. Most of testers adored it as it's moist and not too sweet. One asked for the recipe immediately. The only exception was a super-fussy friend who immediately spotted that it had been made with baking soda cake as she said she could taste the baking soda on the tip of her tongue. (Am not sure whether it was dutch or natural processed cocoa as I got it from my local baking supplies shop and it's just labelled as cocoa powder.) The ratings were between 3.5 to 4. Am planning to make the cake again as there was no chance to freeze them in the first round. My other critical tester who does not like cocoa-based chocolate cakes / brownies was not around either.
  6. Durian freezes pretty well so I'd go for the frozen one between the choice of canned or frozen. Frozen durian that are exported are usually Thai durians and like Kew says, they are considerably less fragrant / stinky (depending on which camp you're in ) than Malaysian durians. I am not a big fan but the rest of the family is. We usually freeze any leftover durian in an air-tight container and they'll pick at it whenever the craving strikes.
  7. Is Akane the one at the Japanese Club / Association? Didn't realise it was open to the public.
  8. OK - managed to google a couple of recipes for crab / prawns cooked with salted egg yolk: - http://www.joycekitchen.com/seafood/crab-recipe/crab-c61.htm - http://www.online-cookbook.com/goto/cook/rpage/00150B Do post on how they turn out when you've tried them out.
  9. For those who are fans of durian, there's an article in Wednesday's San Francisco Chronicle on it with recipes for Durian Ice Cream and Durian & Coconut Milk Sherbet.
  10. bleudauvergne - wonderful blog and the best photos on egullet ever! Am getting quite dizzy from reading the blog though - I can't stop scrolling up and down the page to look and re-look at the gorgeous photos while reading each post that refers to them ... and there are many such posts !
  11. Think Sri Lankans may beg to differ - have referred my friend who's of Sri Lankan Tamil descent to this board a few times to ask her whether the recipes were similar to her family's and she said she couldn't comment as Sri Lankan food is different from Indian.
  12. Have found 3 recipes (surprisingly few Malaysian cookbooks have satay recipes ), one dates back to the 1950s from one of mum's cookbooks. Will PM them to you soon.
  13. Will have a look at my locally printed Malaysian cokbooks to see if there's one when I get home. There are some online on kuali.com (if you haven't tried them already). Wouldn't know whether they'd taste like the real thing though as it's much easier to pay 50 sen (USD 12.5 cents) a stick than to make one's own. It's likely that the charcoal trough burners that the satayman uses would make a difference in taste too (assume you're using a bbq).
  14. Shiewie

    Mos Burger

    Are these bun-free burgers or rather lettuce-in-place-of-bun burgers?
  15. Am starving after looking at reading this blog and I just had breakfast not long ago. Wonderful loooking gumbo - I can just about taste it from looking at those pictures. What do you mean by a flat of strawberries?
  16. Fried ice-cream is a common and very popular dessert in Chinese restaurants in Australia. There was an earlier thread on fried ice-cream.
  17. We only have KFC here in Malaysia. No Popeye's or Roy Rogers. But McDonalds and Burger King here both serve fried chicken as well. I prefer KFC Original Recipe too (too much batter on the Hot and Spicy) but the turmeric marinated fried chicken from the Indian Muslim and Malay eateries come a pretty close second.
  18. Is sei kou also known as nga kou?
  19. Black moss - it's called "fatt choy" in Cantonese. It it illegal to gather them now? We can still buy it easily over here in KL. Lotus root - we have ones that are grown locally in Malaysia and also those are imported from China. The imported ones tend to be more floury / starchy and I like them better in soups. Besides pork bones, we also add red dates, dried oysters, dried scallops and dried squid to our lotus root soup. As kids, we used to call lotus root soup as piggy's nose soup as the sliced pieces of lotus root soup looks kind of like a front-up view of a pig's nose (with more than 2 nostrils though!) For stir-fried lotus root, I usually rinse the sliced lotus root quite a bit first to wash out all the starch before stir-frying it with some minced garlic, sugar peas, sliced carrots, shitake mushrooms, gingko nuts, wood ears and sometimes fresh lily bulbs.
  20. Steamed Triple Egg Custard 1 T minced garlic 2 T canola oil 1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped 1 salted duck egg, yolk only, coarsely chopped 3 large eggs 1 c water 1/4 tsp salt 1/8 tsp ground white pepper 1 T soy sauce 1 T chopped scallions (green onions) 1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside. 2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch). 3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish. 4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes. 5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve. Keywords: Main Dish, Vegetarian, Easy, Chinese ( RG877 )
  21. Steamed Triple Egg Custard 1 T minced garlic 2 T canola oil 1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped 1 salted duck egg, yolk only, coarsely chopped 3 large eggs 1 c water 1/4 tsp salt 1/8 tsp ground white pepper 1 T soy sauce 1 T chopped scallions (green onions) 1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside. 2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch). 3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish. 4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes. 5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve. Keywords: Main Dish, Vegetarian, Easy, Chinese ( RG877 )
  22. Tried an Iranian rice with chicken dish with a crusty bits at the bottom of the pan at an Iranian food promo once - think it was called Tah Cheen. There's no potato in it though so am not sure whether it's what you're looking for. Anyway, here are links to a couple of recipes for Chicken Tah Cheen - http://persia.org/Recipes/tahcheen.html and http://www.ee.surrey.ac.uk/Personal/F.Mokh.../tah-cheen.html. The site that the second recipe is on http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/ is a wonderful source of Iranian recipes.
  23. The monkey bread sounds really good. Just had a look at the recipe. The recipe calls for 3 pkg of bread flour. Marlene, how much (cups or weight) is a package of bread flour?
  24. Root beer with vanilla ice-cream or coffee with vanilla ice-cream.
  25. Hi ecr Think packing a sandwich would be your best bet. The food places at the airport are mainly fastfood chains and they are more expensive than the same outlets in town. It seems there was a pretty good nasi lemak place previously at the domestic terminal but MauKitten says that they've changed operators and it's quite inedible now - she couldn't finish the serving on her last visit there so that says something. There is a cafeteria which the airport staff go to on the 4th floor which may be better but that requires coming out of the transfer lounge into the main area.
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