KennethT

It's not deja vu, I made this a week or two ago but I don't have any more homemade curry pastes right now. Peranakan ayam buah keluak.

When a specification is listed as such, it means that it has a maximum power draw FROM THE WALL OUTLET of 3000W at 220V. It's not really a measure of the power you see going into your pan.

The reason you can have an input voltage range is because the coil itself is run on high frequency, so there's a switching power supply that is powering the coil. Most switching power supplies are made to accommodate a range of input voltages - just like your phone charger can typically use between 90-255V or something like that. At low power, it's much easier to deal with a wide range of input voltages, at high power, it's still done but not with such a wide range. But 208-240 covers most country's high power circuits.

Did you get yours used? Also, the price on the Vollrath site is a LOT higher than some of their resellers.

Thanks for this. I've been seriously looking at the HPI4-2600 primarily because of the variable energy output (that's what they advertise) and because you can use it sort of like a gas range. I don't think I'd ever use the temperature control (other than with the probe to monitor oil temp when deep frying) - adjusting the power between 1 and 100% in 1% increments seems really attractive to me.

How does this unit provide power lower than 3000W? Does it pulse or does it put out lower power continuously like the Vollrath? One of the things that drives me crazy about my high power induction unit is when I need to do something on something like 1200W, it pulses the power so if I'm sweating garlic/onion, it'll fry like crazy for a second then stop frying completely for a second then repeat.

I don't even want to know what this would cost....

We did!!! That dish (it's similar to my Sichuan fish dish in RecipEgullet) is one of my wife's favorites!

Are the pasilla chillies there heavily smoked like the pasilla de Oaxaca?

Keeping with the Sichuan theme, Sichuan style chicken with baby bamboo shoots, mushrooms and garlic chives.

It turned out really good. I didn't have any green chilli so I used 3 red Thai chili that I just split in half. For the dried chillies, I used bhagi chillies which are not very hot. So, overall, it was perfect spiciness for us.

I tried making the masala shrimp from this video: Came out really good. I've made south Indian style prawns before but this was definitely the best I've done. Can't be the weekend without some Lady Wong....

I saw a lot of hawberry-on-a-stick vendors in Beijing. All the guide books said it was a Beijing "must have". I wish locals wrote guidebooks. Ever think about a side business???

That duck with the blood sauce would be calling my name... extra surcharge or not!!!

Thanks! Unless you're in Singapore or parts of Indonesia, buah keluak in its whole form (in the shell) is practically impossible to find. I've seen in on Etsy (shipped from Indonesia) but it was super expensive and you have no idea how many bad: good ones there are in the bag. A friend of mine, the owner of a Peranakan bakery, gave me a couple packs of buah keluak meat (without the shell) imported through a company in CA. Since then I've seen those packs on Amazon, so I guess it's not super hard to find anymore. The packs look like this:

huh. I've never seen her, but so glad YouTube thought I might like it. For once, being creepy is a good thing. Plus, it's just so relaxing watching her - between the rhythmic chopping and the insects/birds in the background, I feel like I'm right there with her. I don't know how they got the sound to be so clear but it's fantastic.

This video popped up on my YouTube feed. Not only is it interesting, but I found it really relaxing to watch in a kind of meditative way... how she doesn't cut her hands prepping the vegetables like that is beyond me.

A friend of mine was talking about this dish recently so I felt compelled to make another batch, even though we had it a couple weeks ago. Ayam buah keluak. This time though, I didn't stuff the Brazil nut shells with the keluak meat, I just dissolved 1 of them in the curry as it was cooking. Made a really big difference. This was probably the best I've made it.

The cendol, of course, but I've never seen kuih like that. Most of our kuih experience is the Singapore kind - from what I am to understand, Penang Nyonya is a little different from Melaka or Singapore Nyonya. For example, a very famous Singapore Nyonya dish is Ayam Buah Keluak - chicken curry made with buah keluak nuts. Up until relatively recently, this dish was supposedly unheard of in Penang, however, you can now find it in most Peranakan restaurants now just because so many tourists have requested it, so they've learned to make it.

I've accounted for that already. My protein content is exactly the same as what they use in Singapore - they all use the same flour there, it's a flour only meant for prata. I cut my KA all purpose flour with some cake flour to get the same percentage as what I found in researching their flour. Most recipes use a lot more oil in their dough and also some sweetened condensed milk, both of which will act as tenderizers. I'm trying to make it more healthy, so I cut out the condensed milk entirely and most of the oil. My first try, years ago, used a LOT more oil with the same flour and it was so slack, it basically turned into a puddle...

What's the difference between Keto and Atkins?

Here it is: Make sure you read to the bottom first as I've altered it over time to make it healthier and I think it actually tastes better too. The next time I make it, in the section when you add the curry leaves, etc. I'd also add a bunch of kaffir lime leaves and a few stalks of lemongrass - bruised.

The top of this post is a good example

You should!!! When done right they're amazing! But you need to make the curry with it. Roti prata in Singapore, aka roti canai in Malaysia.

Thank you. But after having prata literally every day in Malaysia, I can say without a doubt that mine needs work. I wish I took video (I was planning to do it at the end of the trip, but oh well) but watching the guy effortlessly stretch and fry them every day made me realize how much I struggle with mine because the dough is way too elastic. It's like a rubber band. So, the texture winds up being much more dense and not as tender as it should be.