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Everything posted by whisks

  1. i have just seen the cover of the book, but not looked inside (i was there for lunch n thot it might b a bit rude). i had the fish/seafood soup which was interesting - i say interesting because i have a tendency to analyse flavours etc and i couldn't pick out all the spices in the soup. the other thing was that i expected fish/seafood pieces in the soup, but it was all liquidised. does the recipe for this soup appear in the book? wanna let me know the spices in it? (u don't have to let me know the recipe, because it is unlikely i will tackle it at home - some things are better when someone else makes it for you) it's just to satisfy my curiosity more than anything else. thanks.
  2. whisks


    we are in the midst of quince season and i have bought myself 4. having never cooked them before and having heard of their delicious attributes, i seek everyone's expertise on the fruit. thank you.
  3. i find microfibre cloths very effective, and all you need is water! i realise that the cloths have to be washed in detergent to release the grease from them, but i find this easier than using detergents/solvents on the surface to be cleaned because they tend to smear and make an even bigger mess.
  4. thank you so much for posting the recipe. i always wondered how the walnut were moist. also, i never knew there was apple in the filling. i can't wait to try it out - all i need now is an occasion! thanks again.
  5. my very favourite is walnut strudel. i don't have a recipe for it, but if someone does, i'd be grateful if they shared it with me. thanks.
  6. i know you specified that you didn't mind what amount of money you spent on a roasting pan, but my very favourite is my non stick frying pan! i took the handle off and roast everything in it. i bought an identical one to replace the original frying pan, since it was losing its non stickiness and i haven't looked back.
  7. do you really need to toast the marshmallow? i think it looks pretty good just dollopped on. if you want it coloured, what about a light dust of cocoa before the cherry?
  8. seafood at ying's is more customer friendly, but just be careful - u pay for it!
  9. harry's cafe de wheels in wooloomooloo in sydney has pie floaters, n the cornish pasties r pretty good too. if you don't need the atmosphere of the actual pie cart and location, they also have harry's pies at the pie shop in circular quay; i don't know whether they have the floater tho.
  10. sorry to hear that you local fish n chip shop isn't any good - mine is wonderful and surprise, surprise, it's run by chinese! they don't have much imagination as far as salads and things, but whatever works for them. the burgers are also great - the traditional beetroot, bacon n eggs, everything deal. the fish the get in is really wonderfully fresh as well. and this is in the 'burbs. actually, now that u mention it, i like it better than the one i frequent in the city when i live there, which is run by greeks - i figure that because it's in the city (they're in circular quay) they don't have as much repeat business ('cept me n other residents) so they don't have to try as hard. u should see the trade they do on new year's eve tho - it's awesome - nothing to do with quality - everything to do with position position position.
  11. tasmanian scallops, battered oysters, dim sims and chicko rolls are always on my order. prawns and octopus are also high on my list. if i get to bondi beach, i always order the gourmet dessert pack which consists of a banana fritter, pineapple fritter and mars bar fritter. i love it, mind you, the mars bar fritter is really made for sharing cos one whole one to oneself may be just a tad rich, believe it or not. if i know i have to share my loot from the fish and chip shop with my nephews, i also get a serve of fish and chips
  12. shewie, do you have recipes for the different types of chui kwei? if you do, could you post them please? thx
  13. there's piccy of chui kuei on this link: http://lava_erupting.tripod.com/moments/24...imewithkev.html
  14. hmmm....can only describe it - it's white and steamed; it looks like it was steamed in little chinese tea cups. abt 1 1/2cm/1/2" thick. the topping has chai por (r u hokkien?....or choi poh - cantonese). the white bit is virtually tasteless n the topping is slightly spicy n i think there was chilli sauce to dip it in. definitely a hokkien thing cos the name is hokkien. it may well be a singapore thing cos there are hokkiens there, otherwise, a penang thing....dunno. the texture is quite light as far as a rice cake can go - i guess that's why is it called chui kwei. a "chui" texture, almost a tou foo far texture, but very clean. an interesting texture of bland and smooth with spicy and crunchy/chewy. a good justaposition. my friend says there's a great har mee place in winter garden in pitt st. will check that out the next time i stay in the city cos it sounds like it is somewhere i pass everytime i walk back to circular quay from the city.
  15. it's hokkien - literal translation is water cake (kwei - the malaysian cake made with rice flour). i had heard so much abt them, n melbourne of all places was the first place i ever got to try them. i think it is one of those things that is rarely seen out of malaysia. as an aside, has anyone tried the north sydney noodle markets on friday night - i've heard that there is a malaysian lady who cooks noodles there, but i don't know how authentic it is. any comments from anyone?
  16. a few years ago when i was in melbourne, i visited a little malaysian/singaporean place on lygon st. the chui kwei was nice and delicate. i don't know if it is still there, but it's worth a try if it is still there. talking about chui kwei, does anyone have any recipes for malaysian/singaporean food to share? (i don't think chui kwei would be too difficult to replicate, although getting a topping that is "just right" might be a challenge)
  17. thanks for postng the recipe - i'll try it within the week, i think. i'll let you know how it goes.
  18. i've now tried a ciambella alla ricotta recipe. it looks essentially quite similar to the 2 recipes you have provided links to, except it uses 2 instead of 3 cups of flour. i can't imagine what the cake would be like with 3 cups of flour as it is actually quite dry already with 2 cups! the batter, already very stiff would be a dough with the extra flour, and the baked product....a biscotti? like i said, i wouldn't even be able imagine it. anyway, the one i have just made does taste very italian, and the texture is like how i described earlier - dry. that said, i still would like to try out any other versions of the cake out there so i can decide on the one i like best. thanks
  19. yes please - i'd love to try your recipe. thanks
  20. it is quite a plain cake, but very delicious, if you know what i mean. the texture is not very moist, but not dry, and the crumb is slightly coarser than pound cake. the best way i can describe it is that it is frangrant plain cake which is very comforting to eat. very italian - a cake version of pandoro? if there is such a thing. a good cake to have with coffee. i know the one i like isn't yeasted (unlike the pandoro) and has ricotta cheese in it. chocolate chips or golden raisins are optional. thanks for responding.
  21. Ciambellone (Ring Cake) is an Italian favourite of mine and I would like to recreate it at home. Can anyone help? Thanks
  22. i am so jealous; i love cannele and looking at your photos brings back fond memories. i realise that you are not able to share the cannele with us, but i would certainly appreciate it if you could share the tips with us. thanks for tempting us with the photos.
  23. i notice that no one has mentioned any health risks (radiation emissions) - i have heard about them, and that is their only drawback that i am concerned about. having to buy new pots and pans is a nuisance, but not something that would stop me from changing to an induction stove. that said, they are wonderful to use - water boils so quickly that going back to a kettle or regular stove to boil water makes it seem prehistoric. also, it is possible to get a combination stove where you can have a choice of gas/electric/induction hotplates so you can ease yourself into induction cookery and not have to throw away any precious copper based pots/pans. i personally like that option best - you then get the best of all worlds - i still prefer gas for some things, and it is handy if there are any electrical problems (we rarely have power cut off, but it has happenned, so it's nice to know that i can still continue cooking). the way they keep temperatures constant is also a great feature and very useful for simmering and deep frying.
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