Sarah!

My method is almost like Kay's and it is also the only method I use too. It yields a perfect, moist and juicy chicken everytime and will never overcook. I add ginger slices and a clove of smashed garlic into the water and bring to a boil. Add the chicken and submerge fully in the water, cover immediately. After 30 minutes, remove the chicken and bring the water back to a boil. Submerge chicken again and cover for another 30 minutes. Remove and plunge into ice cold water to stop the cooking. Allow to sit in the cold water for 15 minutes. Rub a little sesame oil on the skin and chop into smaller pieces.

I've been on the lookout for good Chinese recipe books and I must say Kylie Kwong was never on my list. I have seen her cooking shows a couple of times and was never impressed. I saw her demonstrating one recipe from My China (if I'm not mistaken) cookbook recently, and it was a wood ear fungus salad. Oh dear! Sure, her ingredients are 'Chinese', but her recipes? Far from it. Using Chinese ingredients does not automatically equal Chinese recipes. Although that seems to be what she is trying to promote. Just my opinion, of course. I may call her a good chef/author, but not one I'd refer to for real Chinese recipes.

Hey, no problem. Quite a popular cooking school here, and right smack in the middle of city too.

One I know of is William Angliss.

Thank you, hzrt8w! 1. Yes, I do use coconut milk in my curry but not too much. Maybe only half a cup. I use some water as well. 2. It's really good and the sauce's really thick, so we don't eat much of it. I just freeze it and then use it to cook again the next time. Sort of like a master sauce. It tastes better the second time, in fact. 3. Nope, no meat at all. Don't know about others but okra dishes I'm used to is fried with sambal, in vege curries or, fried with garlic and dried prawns (my mom's). 4. The brown pinch was actually fried garlic. I put a little of that and garlic oil just for the fragrance. sheetz, thanks! Actually, no it wasn't very hot at all. I used some homemade dried prawn sambal which I already had in my freezer. So it was really convenient. I know what you mean about the jar ones, I've bought it once and it was so hot as well! Never bought them again. With homemade ones, at least I can control the heat.

Hello everyone. Love this thread and the pictures. Hoping to contribute too, here are some of my humble cooking this week. Most of them are dinner dishes which we of course, had with rice. Fried vermicelli with chicken curry. Braised soy sauce chicken and eggs. Fried sambal okra. Prawn and scallop dumplings.

You're not alone, as I have also experienced bad service at Greco Crown. We have asked several times for a bottle of water to be brought to us and no one did. Finally, I asked this waiter who happened to walk by and he rudely told me to "get your own waiter, I'm not in charge of this area" and walked off. I told the cashier later about it, and all she said was "they're really busy" with no apologies whatsoever. Needless to say, I never tipped nor return after that visit.

#7 - Flounder