Cookwithlove

precisely!

Egg plant/Aubergine is commonly stuffed in Mediteranean cuisine. A malay dish called "Terong Belado" is egg plant deep fry in oil and top with a sambal. A sambal is a spicy items using lots of onion, chilli paste,garlic,shallot,lemon grass, belachan, sugar and tamarind water.

I came across a recipe called Tunisian parfait.....

Anyone can tell me these 2 terms/ingredient? chamia and estopeta? xie xie ni

Thank WHT for your effort. Have a good day!

Sorry Gto I got it mixed up! Fregola is a bean. Tks anyway.

Tofu is too comon, I am thinking of Bean products any ones good with beans like fregola, cannelini and the list goes on....... ?

Talking abt bean reminds me of fregola and white Navy Beans I cames across in several mediterranean cooks books, any ideas how to go about preparing them?

Hi, once again I need some ideas on the appropriate substitution of egg(yellow) and Crab meat(White) to vegetarian items of similiar colour? Many thanks.

Many thanks GTO and Gariotin for educating and sharing with me their experiences with cheese. How does those mites come abt n at what temperature, are they there to expedite aging faster? For reclette cheese I know you need a raclette cheese grinder or salamander. Do you know of goat cheese similiar to the mimolette soft on the inside and red on the outside? Keep the photos coming in. A picture speaks a thousand words goes the saying. Sorry my last question anyone know how to pair cheese with wine; any thumb of rule to follow? May you all have a good day!

I know nothing abt cheese but lately have shown a growing liking for a few types and would appreciate cheese enthusiasts care to feed me with knowledge for the u/m cheese like whether it is goat or cow cheese, country of orgination, soft or hard, how the colour comes abt and importantly the taste. Cheeses like Raclette,ricotta,mastelo,fregola, mimolette and others? Thanks .

Appreciate the inputs.

Any expert here on thermometer? I wanted to post this subject here for somethings now but memory failed me. TodayI give I a go. Cooking is about playing with temperature. How to distinguish and buy thermometer for the various cooking method for example; a) Deep fryer(very important), to test the temperature of hot oil, b) To test hot liquid like stock, sauce and hot water, c) oven (if your built-in one is faculty, Can't recall there are many more! Keep the sharing coming in.

Thank Hiroyuki, I like the Onsen Tamago recipe but the ratio for dashi, mirin and soya sauce is not stated, you have any idea?

Chefs' job are both physically and mentally(senior chefs) demanding. All the joint-part are stiff, doing some light stretching and yoga really help. To de-stress I play the chinese flute known as the Dizi and meditation. You really re-charged what I experienced. my 2 cents Have a stress-free day Chefs!

Japanese chawan mushi Steamed savoury custard made of egg and dashi. Usually contains of chicken, prawns, gingko nuts, kamaboko, yurine and mitsuba, and is steamed in special china cups with lids. Well-liked by all.

Which Culinary institution in America offered online course for personal development? In today's ultimate reality one needs something to flash besides cooking per se. Thanks.

some 20 years experience in cooking western. chinese, Japanese,Thai and malay cuisine, something to that effect. Tks

Hi, need some help on the exact words or catchy phrase to use when a chefs experienced in a few types of food preparation or cooking? Tks in advance for the input. Happy cooking

I suggest you do a , SQUID CONFIT 4 to 5 pcs(400g) squid of Squid Grapeseed or olive oil enough to cover the ingredient 4 to 5 nos of whole oil with skin oil lightly blanch in oil 10g of fresh herb like rosemary & thyme 6 nos of white peppercorn bashed it a little sprinkle of salt Put in a oven proof stainless steel container cover with foil tightly sealed , pre-heat the oven to 180%, reduced to 120 to 140 % and put the contaainer in and let it cook for an hour or more in the oven low heat over a long period of time. Take out from the oven and let it cool in all the ingredient intact. Give me your feed back.

I want to compliment and salute ah Leung for his maha(great) effort and his love for cooking by showing us details instruction supported by photos all the way to the finished product. How I really wish someday some kind chefs in the western world do a fine dining like what ah leung did. Keep up the excellent work! I intend to emulate the example of ah leung. I learnt alots from such a short span of time since joining egullet. Thanks you very much for all of us at egullet.

Assuming you can flatten it a little, how about a kicked-up version of Eggs Benedict, topped with some finely diced chives. ← I will take up old timer suggestion do a potatoe basket A'la egg Benedict and post here and see how it look like.

Hi folks, finally I made it with some trials and error and incorporating ideas from members. Am toying what to put in to bring out the colour, any suggestion?

Well, my teachers always did say I talked too much! Actually, they worded it in a much kinder way--I was actually a pretty nice kid! Someone wrote that you could use black beans instead of brown bean sauce in mabodofu, so when I was in Singapore, I bought some black beans. Except I think I bought the wrong kind. Someone told me to buy the kind in a bag, so I did, but they're just plain old black beans--rather hard, actually. I might break my tooth on one if I put it in mabodofu! The fermented black beans were in a jar, and there were some salted black beans (I think) in a bag, too. But I didn't buy those. Now I'm wondering what to do with these black beans! I also bought some chicken rice mix, chicken rice sauce, chili bean sauce (for the mabodofu), salted threadfin (two jars!), and I'm sure there was something else, I just can't remember now. And yesterday I saw some mabodofu-specific tofu at my favourite grocery store! ← Prasanthrin, Next time when u r in Singapore go to Kwong Cheong Tye retail shop at 61-63, Lorong 27 Geyland. They carried all kinds of chinese ingredient from A- Z. Which dish u like to cook and type of ingredent and brand will be recommended. Tel 67480128. Web site :http://home.pacific.net.sg/~kctsoya

Beto, looks appetizing, could u share how it's done? Tks.