miladyinsanity

Dialect. Hokkien, to be specific.

The fermented shrimp paste is called 'Belacan' in Malay I think. I like it, but in the raw form pongs a little. Wrapping slices is foil and toasting reduces it's general stinkiness. There are various whole fermented fish products in SE-Asia which are stinky, but good in cooking. ← Good stuff, Belacan.

Nope, it's definitely not being underbaked, because they already HAVE the crater before I take it out of the oven.

I agree with Dejah. Lotus root goes best with pork. (And I'm not stalking you. Really :laughing: )

Klary, you're not the only one who wants one of those! I've got American sized measuring cups--I've no idea how come but I do. But it irritates me to no end when recipes ask for 1 cup of butter. Do they seriously expect me to pack the butter into a cup? LOL. I second the Orange and Dark chocolate combination. Great blog Darcie. I know I wouldn't dare do the bacon fat cookie though.

I wonder...is there a big change from subbing white with brown sugar? Like, is the moistness, texture, taste affected? ← I have no idea. I've never made them before. I used less sugar than the recipe stated though--I don't like too-sweet stuff, and 2 cups seemed like too much.

You might be able to use coconut milk as well. We do that with agar-agar here.

You add milk and sugar to your porridge!?!? You do mean oatmeal porridge, don't you? I've heard that soaking long-grain jasmine rice in salted water for 10 minutes before rinsing and cooking as per normal will result in the kind of texture you like, Dejah.

Andiesenji's cocoa cookies. I subbed all of the white sugar for light brown--because I'm the only one who uses it, and I believe brown sugar can make practically everything taste better. Yummy! I've still got about half a batch of dough. I need to practice shaping them though. It's too hot here, so it's all soft and wet before I'm done with it.

I get little craters. That is, the top of my cupcake is one big crater. Cornbread muffins, Snowangel's wonderful burnt sugar cupcakes... etc You name it. I think it's got to do with my oven--I've been using the convection setting--though.

Green bean soup or Black Glutinous rice porridge goes with coconut milk too.

Baked/fried Ikan Bilis--little dried anchovies Edamame Shrimp Crackers Yam fritters

I do thank you, Ling, for turning me onto the dough. Except on the days my pants don't fit!!

Sazji, you're not the only one. I've a habit of baking in the wee hours of Sunday morning before heading to bed because that's when the kitchen's quietest. I had mandarin oranges, pineapple tarts, and coffee cookies.

Korova cookie dough. I blame Ling for this! :laughing:

Ling, you've gotten me addicted to Korova cookie dough!! It was all I could do not to eat one-third of it--I roll each batch in thirds. That was my dessert, btw, together with a sampling of Andiesenji's cocoa cookie dough.

My mom cooks it in the soup before taking it out to slice and dropping it back in.

Xi fan is more like rice gruel, and the Teochew style is closer to Xi fan than the Cantonese style one. Some people use broken rice to make congee. And IMHO, the Cantonese style makes into rice glue, not porridge.

Taro has a very delicate flavor, and are not sweet. Try to keep it as simple as possible, because you won't taste it much otherwise. There are many kinds of yam. Purple ones, small ones (like the one 5-6 cm ones), big ones with white flesh and purple markings... The latter are great for frying.

It should not lose it's potency, because we are talking about an acid and not an enzyme that can be broken down.

Gluten is a substance (i think it's some sort of protein) that's found in wheat--it's what makes bread chewy. But some people are allergic to it.

Ah Leung, did he smash the lotus root slightly too?

Ooh, Threadfins are good fish. Adam, have you had the Nonya-style fish head? The one that's sourish, and does not have coconut milk?

Thanks everybody.

LOL. There's lots of strange, odd, 'fusion' stuff you can get in Singapore.