Ce'nedra

Also, is it ok if I don't have an 'oyako nabe'? Can I juse use an ordinary pan? Edit: Also, I'm a bit confused here...excuse me for my stupidity but here you write: Does that mean I can add 3 servings of the chicken, onions and eggs in the pan (if I chose to follow the short cut route)? Or 1/3, as you listed at the bottom?

Thanks so much for all your help Oh and I'm mistaken -you're right; it was dashi powder that I have hahaha!

Sure, I'll try my best to explain it (because I have no actual written recipe) right now -check your PM

Hiroyuki: Thanks so much! For the broth, is it chicken broth? And also, is it better to use the store bought one (stronger in flavour)? Or is home-made better? Also, for the dashi, I think I have that in either powder or block form...so how much do I use to mix it up with water?

Morten: That was a really fascinating and informative read! Thanks so much for all the details! Is your exposure to such exotic foods due to you being from Denmark? Greenland is Danish governed, I believe. So do you travel there much? Sounds like alot of fun -you're so lucky Do Greenlanders eat polar bears too? Polar bear meat...not livers, that is... With the berries and other seasonal foods, do the natives preserve/store these? Or must they eat it straight away? It sounds like such a hard life -much respect to them! And the seal intestine rich with digested bits...umm...I would not blame you one bit for chickening out -I would not eat it even right now...fresh too.. But if it was cooked, I'd imagine it wouldn't be TOO different from the sausages we eat (of course with a different flavour). After all, we use intestines and fill them with various odd bits too, don't we? That would make it a natural sausage Oh and do the Inuits/Greenlanders ever eat seal skin or just the other parts? I feel the exact same way. It's just brain messing up with myself but I can't control it... Indeed! I shall be the next popular kid on the block What's water bug loin?

Btw v. gautam You should write a book...really!

v. gautam: You make Australia sound like a truly magical land (why, but it is!) I am on my holiday break atm (though it really is an excuse to actually complete all of my quickly piling up assignments arghh!) so I guess I can take some time to contribute...right right? (truth be told, I am addicted now...) But it's a good thing insomniac gave me a bit of a wakeup call lol! Btw, the US has cheaper lobsters than us Aussies though But I guess our other great produce makes up for it hahaha! insomniac: If I was a parent, I'd hide it from my kids too. And while I'm at it, I'll hide the remote control, set a password to the computer, etc etc C. sapidus: I'm sure the added fats would make it particularly delightful in the mouth but the only reason why I'm asking is because my parents, again, might make a fuss out of it! Argh!

Oh I see -so as long as I use a non-carbonated lemon juice (that's also sweetened), then I'm set right? Silly me

Oyako donburi please Though I wouldn't mind katsu don either Thank you!

Ylee: I'm glad you enjoyed it too I shall check out your blog soon. Does it have other restaurant reviews too? I love reading up on those, eg Grabyourfork (EXCELLENT blog).

You're right hahaha! (I will sue eG if I fail my degree ) But it's still early here -in fact, it's almost time for dinner woohoo!

Hahaha well the recipe I followed was according to this blog --> http://cookingismypassion.blogspot.com/200...-katsu-don.html in fact, I dont remember using dashi

C. sapidus: I used fish paste (that was already slightly seasoned when bought), red curry paste, coconut milk, kernals from a medium sized corn, crushed garlic, fish sauce, salt, cornstarch, breadcrumbs (or panko), and sliced green onions For the sauce, it was a mix of little bit of water, white vinegar, sweet chilli sauce, finely chopped unsalted roasted peanuts, a bit of soy sauce and a bit of sugar. Btw, your Minced prawns simmered in coconut cream is a stunner! Looks so rich and yummyyy...is the minced pork fat necessary though or can I do without it?

Those look delicious !! I would have this for breakfast too. LMF, the duck dish could pass for being served in a fine dining restaurant. ← I surely wouldn't mind having it for breakfast either Sure, I'll PM it to you Just wait a moment because my recipe is really just a scribble on a piece of paper atm. I'll give it to you soon

Np Thanks for the compliment Mum suggested using beer in our recipe and we did -worked out perfectly You should! And please do post up on it

Duck breast with plums -that sounds like a match made in heaven

Just posted this in the Vietnamese Food thread but I shall do it again here Vietnamese crepes (banh xeo) Banh xeo mixture Cooking the onions, prawns and pork in a little oil Pan-frying the banh xeo Starting on another one Waiting for it to cook a little more... Doing the flip This one's done Ta da! Some more

Vietnamese crepes (banh xeo) We cheated a little because we used the prepared banh xeo flour hehe: Banh xeo mixture Some onions Some crunchy beansprouts Cooked prawns and pork Chopped green onions Thrown into the mix Cooking the onions, prawns and pork in a little oil Pan-frying the banh xeo Starting on another one Waiting for it to cook a little more... Doing the flip This one's done Ta da! Some more

Hi Peter The dishes were given out one by one, which is a bit of a *shock shock* for an Asian restaurant as we all know they normally don't believe in the order from entre --> main --> dessert hahaha! Service was particularly great here; you should try this place some day if you ever come to Sydney

What kind of chicken stock did you use? Was it flavoursome? We make our own chicken stock but the only problem is it's different flavoured from the ones you buy at supermarkets (and the bought ones are stronger in flavour) so I'm not too sure which I should use...also, if I use homemade chicken stock, how much of it should I use? Thank you! That bowl of noodle soup looks just delicious

Could I have the recipe to these two please?

My 'oyako donburi' (tasted pretty bland )

How did you get your Oyako Donburi to get so flavoursome? I'd love to have the recipe because mine was sooooooooooo bland!!! Here it is:

Oh quick question, what happens if I don't have Minute Maid Lemonade over here? What could I use as a subsitute?

OMG hzrt8w you are KING! I have been dying to learn how to make this properly after so many failed attempts! *cries* HAIL KING hzrt8w!