miladyinsanity

I've a KA. What I want to know is, is getting a second mixing bowl for it worth it? Right now, I have one, and when a recipe requires whipping whites as well at creaming butter, I've to choose between creaming butter by hand, or whipping whites by hand. Though, 95SGD is OUCH!

Has anybody tried the recipe with only melted butter? I plan to try halving the recipe, in which case I'll just dump in 2 cartons of sour cream. Just 25ml less won't make that much of a difference, right? Oh and I'd like to use muscovado sugar--I've got quite a lot of the stuff for Christmas fruitcake but never did make any--rather than light brown as well.

Hmm... I really could just take pictures of every bowl of noodle soup--and I eat plenty bowls of noodle soup--with rough gauges of what was in the soup, as well as what noodles should go well with it.

Pineapple tarts, cornflake cookies, and cornbread muffins at last count. Going to find more food.

I saw Yee Sang packages at the supermarket last week, I think. Everything but the fish.

If I could, I would have. But basically it means that it's sort of 'powdery,' with an almost creamy mouthfeel. Most of the time, when you slice the raw lotus root, and it has a lot of those 'strings,' it means it'll be sang. And I don't speak Malay.

Great idea! But don't you mean palm sugar? ← It's caramelized sugar Pan. Believe me. For the longest time I thought it was palm sugar too. It does taste remarkably like palm sugar or gula melaka though. Onigiri, I'll try to get my mom's recipe, but it may or may not be dependent on when she next makes it. But my mom uses pandan juice, and we've never had pandan essence in the house, so I don't think she can do a substitution for you. Why not try the caramelized sugar one first? Well, when I get the recipe anyway. hehe.

Isn't the orange stuff in the head in the first picture Ah Leung posted of the raw prawns the roe? That's just what I assumed it was, but I might be wrong.

I like them steamed and dipped into sugar. There's yam cake, which is steamed, but kinda time consuming. It involves chopping/julienning the yam, then making a rice flour slurry (i believe it's flavored with five spice powder, amongst other things) to steam it in. It's usually accompanied with deep fried sliced shallots and dried shrimp, but I think he can skip the latter. I think you could cut it into big cubes and boil in ginger/pandan syrup too. There's bubur chacha, but that uses a lot of coconut milk.

Hmmm... I don't actually know--I just drop by to say hi and take off. All the people crowding makes me crazy. But I do know what's a must: Preserved vegetable soup with abalone Pig's innards soup A shredded vegetable dish consisting of turnip, mushroom and cuttlefish (other stuff too, but I don't know what) Roast piglet According to my mom, when her dad was still alive, CNY's Eve was a production. He would start preparing weeks in advance--he was a chef, and sadly, it seems nobody learnt from him. And he had 14 kids!!! My dad's family is more casual, as you can probably tell from the menu. Really, I'm only interested in the sweet stuff anyway. I've already started CNY baking.

I love lotus root soup. It's best if the soup has peanuts in it. It's nice raw dipped into sugar too. And Gary Soup? The good ones are starchy and have a quality the Fujian people call "sang." Sorry, but I can't translate that into Mandarin.

If I'm guessing correctly, the chao kuay is called Xian Chao in Mandarin (directly translated as immortal grass) and Grass Jelly in English. You should be able to find it in Chinatown, but I don't know what it's made off.

Kaya? It's a sort of coconut jam that, on top of the coconut milk, requires quite a few eggs, sugar, and either pandan leaf juice/flavoring or caramelized sugar.

I'll eat fish anyway I can get it except sushi. I believe there are no better ways to cook fish except steaming or poaching. Pomfret's really good, so's grilled saba, threadfin, snakehead in porridge... The list goes on.

Cheesecake--but I recently found a recipe that is everything I could want

LOL! Speaking as somebody who's quite possibly closest in age to your daughter here, I think her interests are still shaping. Maybe food will become her work, maybe it won't. IMHO, I think she just needs to see what the real world is like. A wake-up call, if you will.

I agree on the salt thing. My saltiness threshold is very, very low--just a little quirk of mine. So when I first started cooking, I always stinged on the salt, because I was afraid it would get too salty. Never stinge on the cream though. It's why my scrambled eggs are so often almost white. LOL!

I think he should be able to fit chocolate chips in, right? And let them melt on his tongue? May--priority no. 1) Chocolate

Too many cupcakes. 'Nuff said.

Chuck it in a toaster oven if you takeaway it home. Works every time--but not so well for the chewier and more elastic Malaysian-style ones.

Chawanmushi is a type of egg custard too, right? My mom likes to add tofu to miso soup, but sometimes, she just slices it (it's optional to steam it), and douses it in a mixture of soya sauce, onion oil, sesame oil and sliced shallots.

I prefer the slightly sour/tangy type of pomelo from Thailand. Haven't cooked with anything other than the Kaffir lime though. It's actually what I usually use when I need lime/lemon flavors, and the leaf of the plant is used in cooking as well.

I finished my penance 2 days ago. Just forgot to report in.

Rice porridge, made with home-made chicken soup. Sorbet I second the mashed potatoes. With cheese. Or saffron. Steamed tubers, like sweet potatoes, or yam or lotus root--the latter 2 dipped in sugar after steaming.

Cool link plk. I assume I can churn Double Cream--45% butterfat--into butter too?