Cube3 Posted October 11, 2016 Report Share Posted October 11, 2016 4 hours ago, Friendly said: Tired after cleaning up the house so tonight simple dinner white carrots soup,chilli fish and oyster sauce veg. With the white carrot are almond pips i.e. 杏仁? Haven't come across that combo before... kinki.lynn 1 Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 7 hours ago, Cube3 said: With the white carrot are almond pips i.e. 杏仁? Haven't come across that combo before... yes look like 南杏北杏，just add in like condiments bah but that reminds me why is the soup colour that dark? (even w pork ribs added in, it shouldn't be dark) We don't encourage soy sauce and too saltish, too rich in taste like Hong kong style Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 12, 2016 Report Share Posted October 12, 2016 No soy sauce is added, maybe it's the honey plum and wolf berries that makes the soup looks dark. I cook my soup in slow cooker lor. lovehandle, Willy and twdpenang 3 Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 1 hour ago, Friendly said: No soy sauce is added, maybe it's the honey plum and wolf berries that makes the soup looks dark. I cook my soup in slow cooker lor. K loh, wolfberries shdnt make it darker, plum probably luvhandle 1 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 12, 2016 Report Share Posted October 12, 2016 2 hours ago, Friendly said: No soy sauce is added, maybe it's the honey plum and wolf berries that makes the soup looks dark. I cook my soup in slow cooker lor. Lol I shall try that one day... So far the white carrot soups I've done are the porkribs with orange/white carrots (good cleansers) and Japanese oden 黑轮 which stews the white carrot (actually, should call them turnips) or daikon in dashi. Time to add on to repertoire! Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 1 hour ago, Cube3 said: Lol I shall try that one day... So far the white carrot soups I've done are the porkribs with orange/white carrots (good cleansers) and Japanese oden 黑轮 which stews the white carrot (actually, should call them turnips) or daikon in dashi. Time to add on to repertoire! cube3: May I ask Where do u get fresh and good oden in Singapore? they are not cheap in singapore Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 12, 2016 Report Share Posted October 12, 2016 6 hours ago, -Ignored- said: cube3: May I ask Where do u get fresh and good oden in Singapore? they are not cheap in singapore Do you mean oden as a dish? Then only can find in Japanese restaurants lor. Or do you mean the oden ingredients (it's like Japanese yong tau foo), in which case can buy frozen from Mediya, Liang Court, as a packet, then bring home and add to the white-carrot oden stew. So far have not come across a really good oden restaurant...mostly make my own. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 2 minutes ago, Cube3 said: Do you mean oden as a dish? Then only can find in Japanese restaurants lor. Or do you mean the oden ingredients (it's like Japanese yong tau foo), in which case can buy frozen from Mediya, Liang Court, as a packet, then bring home and add to the white-carrot oden stew. So far have not come across a really good oden restaurant...mostly make my own. Yup I know wat s oden, and Indeed I called it like a jp yong tau hoo.... I when Ion Orch to eat oden from a restaurant (basement), but I don't like it, it totally didn't give me a feel of Japanese , it is so cheap at conbini's store ( 7 11) , yet so yummy but I felt the taste was not the same feel from what I have ate in jp, it was such a let down cos the jp restaurant in sg is so ex! I agree w u!!!!!!!!!!! no restaurant can provide it.... is the mediya or isetan up to standard? luvhandle and Since u r here 2 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 12, 2016 Report Share Posted October 12, 2016 5 minutes ago, -Ignored- said: I agree w u!!!!!!!!!!! no restaurant can provide it.... is the mediya or isetan up to standard? Lol I think the oden soup is what makes it really special (yong tau foo items can add your own lor). So best to brew/stew your own - fresh and rich-tasting! Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 3 minutes ago, Cube3 said: Lol I think the oden soup is what makes it really special (yong tau foo items can add your own lor). So best to brew/stew your own - fresh and rich-tasting! so creative loh!!!!!!!!!! Pls stew and show me leh, is your soup version really the Japanese recipe? I m drooling now just thinking of buying oden at a Japan's convenience store and then walk out to face the harsh and cold air!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!I luv that squishy beige (w brown pore/holes) thing - I hope meidiya or isetan sell it too!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!but I dislike the grey konyaku thingy kinki.lynn and Since u r here 2 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 12, 2016 Report Share Posted October 12, 2016 This oden recipe is quite good. I'd usually simplify on the 'yong tao foo' items, though, cuz it's just so much to eat! http://www.justonecookbook.com/oden/ Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 12, 2016 Report Share Posted October 12, 2016 5 hours ago, Cube3 said: This oden recipe is quite good. I'd usually simplify on the 'yong tao foo' items, though, cuz it's just so much to eat! http://www.justonecookbook.com/oden/ Oh, u followed Namiko too, I watched her videos too anyway, I m not sure why they luv the konnyaku (my nightmare) but I liked all the beancurd, tau pok kind........... actually (from Namiko's version) and what I have seen in japan, there is no chicken wing, I m not sure why the jp restaurant in sg, put in the chicken wing(refer to the black bowl above) Did u really put in mirin?as well as the Katsuobushi (Hanakatsuo/Bonito Flakes)? Since u r here 1 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 13, 2016 Report Share Posted October 13, 2016 4 hours ago, -Ignored- said: Did u really put in mirin?as well as the Katsuobushi (Hanakatsuo/Bonito Flakes)? Of cuz...the mirin and esp the bonito, without them the soup will taste dramatically different. Then not oden anymore... Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 13, 2016 Report Share Posted October 13, 2016 so authentic! Since u r here and Cube3 2 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 15, 2016 Report Share Posted October 15, 2016 Made our paranakan achar yesterday and today would taste better hope our guests would enjoy it for tonight dinner,lor fireblaze_69, twdpenang and Willy 3 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 15, 2016 Report Share Posted October 15, 2016 3 hours ago, Friendly said: Made our paranakan achar yesterday and today would taste better hope our guests would enjoy it for tonight dinner,lor Delicious achar...many happy returns to your bf! Quote Link to comment Share on other sites More sharing options...
doncoin Posted October 20, 2016 Report Share Posted October 20, 2016 On 10/15/2016 at 3:41 AM, Cube3 said: Delicious achar...many happy returns to your bf! Share the recipe please. I miss archar. Quote Love. Link to comment Share on other sites More sharing options...
Cube3 Posted October 20, 2016 Report Share Posted October 20, 2016 45 minutes ago, doncoin said: Share the recipe please. I miss archar. Lol not my recipe to share la. Must ask Friendly. Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 21, 2016 Report Share Posted October 21, 2016 Cube 3 i have given the recipe to you and its yours now and you can also share if you wish.. cause you have also seen how i cook it..lor Cube3 and twdpenang 2 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 21, 2016 Report Share Posted October 21, 2016 Tonight it's pig stomach soup with gingko nut,spinach with Japanese white mushrooms,meat roll and samba udan lor Have not been cooking after BF birthday celebrations he he Willy, twdpenang, Cube3 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 21, 2016 Report Share Posted October 21, 2016 Thought to experiment a little...Amaranth-beetroot-chickpea wrapping longbean-egg mix (not very visible), topped with sausage-onion tomato sauce and mozarella cheese. I must confess: from leftovers...but tasty, can eat. Friendly, shyc and lovehandle 3 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 22, 2016 Report Share Posted October 22, 2016 10 hours ago, Cube3 said: Thought to experiment a little...Amaranth-beetroot-chickpea wrapping longbean-egg mix (not very visible), topped with sausage-onion tomato sauce and mozarella cheese. I must confess: from leftovers...but tasty, can eat. Very English to me lor.. Looks good for morning breadfast kind of thing to eat. Cube3 and twdpenang 2 Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 22, 2016 Report Share Posted October 22, 2016 12 hours ago, Cube3 said: Thought to experiment a little...Amaranth-beetroot-chickpea wrapping longbean-egg mix (not very visible), topped with sausage-onion tomato sauce and mozarella cheese. I must confess: from leftovers...but tasty, can eat. cube 3 U sure u r not a chef? anyway, very western style Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 22, 2016 Report Share Posted October 22, 2016 2 hours ago, -Ignored- said: cube 3 U sure u r not a chef? anyway, very western style Lol looks like, right? But just display la...Had egg fried with longbeans leftover. Then also this exotic wrap made of amaranth, beetroot and chickpea (that's why pink colour). Put some tomato paste, sliced sausages, onions into mini slow-cooker to thicken into sauce. When ready, assemble: sandwich the longbean-egg with wrap, pour sauce on top. Then top with mozarella and shove into grill. When ready, sprinkle with dried parsley. At the end, kitchen still clean. Quote Link to comment Share on other sites More sharing options...
lovehandle Posted October 22, 2016 Report Share Posted October 22, 2016 I m sorry, I don't meant to judge ...somehow, (not ref to cube3), I felt those chubby ones and then w a sense of cooking flair, very likely is a chef Goodness, I don't even know what is amaranth, beetroot : yes for sure, but a very western choice Anyway, at one point, be it you are chef or not, all desired to cook egg benedict, the hollandaise sauce is the challenge and there is even an egg benedict DAY for that!!! I didn't know Cube3 learnt the ajar from Friendly LIVE somemore.... When is bw going to organise a cooking session for all? Yes, just about food learning nia (for those who have been following me since day one, at one I removed all followers as I m being challenged in bw, so sorry for that) Not going to care whether is it dinner or lunch or bfast, so long the session is about food learning ie cooking tips etc (not so much of a party, but really food learning and then get to try a bit , party means a lot of food, so it is not a party concept) It is so fun learning cooking * yes, I have been paying and attending classes using the funds (if u followed one of my thread on the skills funds) , but it s so fun just to play w food Hmmmmmmmmmm, I wish I live alone now.......Or any chefs here can loan us their professional kitchen for a few hours??? I m sure there are chefs here (or use to be a chef), even I.......i......(I cannot divulge any further, if not, will be used against me) Yes location, location: centralised location is a must.... luvhandle 1 Quote Link to comment Share on other sites More sharing options...
Popular Post doncoin Posted October 22, 2016 Popular Post Report Share Posted October 22, 2016 I think we should start a new thread posting recipes and photos. Friendly, luvhandle, shyc and 2 others 5 Quote Love. Link to comment Share on other sites More sharing options...
Cube3 Posted October 24, 2016 Report Share Posted October 24, 2016 Tried out new recipe for Hunter's Chicken, a Sicilian dish - Pollo alla Cacciatora. Not too difficult, can use up leftover red wine, and quite yum... Link to recipe: https://www.youtube.com/watch?hl=en-GB&v=5MCjC3vd-sA&gl=SG A bit lazy though, so simplified a couple of steps...still, very tasty! Friendly and shyc 2 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 24, 2016 Report Share Posted October 24, 2016 Simple dinner for tonight and made our own fruits juice. twdpenang, Willy and shyc 3 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 24, 2016 Report Share Posted October 24, 2016 Making our own fruits juice is interesting lor.. twdpenang, Willy, Cube3 and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 25, 2016 Report Share Posted October 25, 2016 We are hungry! Dinner tonight we cook togather lor. Ginger chicken,spinach with Korean mushrooms,winter melon soup and seashell with green chilli black sauce. twdpenang, Cube3 and Willy 3 Quote Link to comment Share on other sites More sharing options...
RYdetime Posted October 27, 2016 Report Share Posted October 27, 2016 That's alot of rice! armitage, lovehandle and Friendly 3 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 29, 2016 Report Share Posted October 29, 2016 Now what am I going to do with this two? Bought from Serangoon crabs supplier 1.3kg for $25. What cooking method would u cook? twdpenang 1 Quote Link to comment Share on other sites More sharing options...
Friendly Posted October 29, 2016 Report Share Posted October 29, 2016 Could not decide so I cook both method of crabs, chilli and black pepper lor twdpenang, Willy and Cube3 3 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted October 31, 2016 Report Share Posted October 31, 2016 On 10/30/2016 at 0:52 AM, Friendly said: Could not decide so I cook both method of crabs, chilli and black pepper lor I'm a sucker for seafood! (No pun intended) Quote Link to comment Share on other sites More sharing options...
F19 Posted November 1, 2016 Report Share Posted November 1, 2016 My home made Acar! Friendly and shyc 2 Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 2, 2016 Report Share Posted November 2, 2016 15 hours ago, F19 said: My home made Acar! What are the orange-coloured chunks...? Carrots? In Friendly's achar, they've been cut into thin sticks, so the texture is more typical of what is found in achar... Quote Link to comment Share on other sites More sharing options...
F19 Posted November 2, 2016 Report Share Posted November 2, 2016 13 hours ago, Cube3 said: What are the orange-coloured chunks...? Carrots? In Friendly's achar, they've been cut into thin sticks, so the texture is more typical of what is found in achar... There are carrots, pineapples, lettuces... Personally, I prefer thick strips, so that you can still feel the crunchiness and the juice in them even after soaking for days/weeks. If they're too thin, the rich spices will over cover their taste too. Just my personal opinion! Maybe it's a closed up shot! Cube3 1 Quote Link to comment Share on other sites More sharing options...
lovehandle Posted November 3, 2016 Report Share Posted November 3, 2016 On 2/11/2016 at 9:45 AM, Cube3 said: What are the orange-coloured chunks...? Carrots? In Friendly's achar, they've been cut into thin sticks, so the texture is more typical of what is found in achar... peanuts? did I saw beige col peanuts, It cannot be garlic - so large chunk! Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 9, 2016 Report Share Posted November 9, 2016 On the eve of President Trump's victory...cheese and ham pasta, accompanied by feta, kailan and red pepper tapa. Tomorrow will be a different world! Friendly and shyc 2 Quote Link to comment Share on other sites More sharing options...
shyc Posted November 9, 2016 Report Share Posted November 9, 2016 5 minutes ago, Cube3 said: On the eve of President Trump's victory...cheese and ham pasta, accompanied by feta, kailan and red pepper tapa. Tomorrow will be a different world! Lol will still take a while for the big waves to hit the shores. Quote Link to comment Share on other sites More sharing options...
Friendly Posted November 9, 2016 Report Share Posted November 9, 2016 What is red pepper tapa.. ? Never heard of it before don say eat them..lor he he Quote Link to comment Share on other sites More sharing options...
lovehandle Posted November 9, 2016 Report Share Posted November 9, 2016 2 hours ago, Cube3 said: On the eve of President Trump's victory...cheese and ham pasta, accompanied by feta, kailan and red pepper tapa. Tomorrow will be a different world! eeeeeeeeeeeeee cube 3 and syhc, u really supported him?????? my appetite is lost Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 9, 2016 Report Share Posted November 9, 2016 6 hours ago, Friendly said: What is red pepper tapa.. ? Never heard of it before don say eat them..lor he he Tapa is a spanish appetiser/small dish. The peppers are stuffed with meat then stewed in tomato sauce. I sprinkled pepper and sesame seed on top...the authentic version uses partridge meat! Rather European taste la...but goes well with pasta. 5 hours ago, -Ignored- said: u really supported him??? Just saw it coming, I guess... Super Hollywood. lovehandle 1 Quote Link to comment Share on other sites More sharing options...
Friendly Posted November 10, 2016 Report Share Posted November 10, 2016 We had a friend for dinner lor. Cube3 1 Quote Link to comment Share on other sites More sharing options...
Guest Cooker Posted November 10, 2016 Report Share Posted November 10, 2016 5 minutes ago, Friendly said: We had a friend for dinner lor. So you ate your friend? Which dish is he/she? Was he/she tasty? lol Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 10, 2016 Report Share Posted November 10, 2016 13 hours ago, Friendly said: We had a friend for dinner lor. There are two soups...? Or just one. They look interesting cuz you have included some TCM herbs? The long slices are 淮山? Quote Link to comment Share on other sites More sharing options...
Friendly Posted November 11, 2016 Report Share Posted November 11, 2016 Yes there are two soup because i did say we had a friend for dinner so bf gave him a separate bowl lor.. and yes they are herbs soup but i don know the names of the herbs.. he he. Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 11, 2016 Report Share Posted November 11, 2016 6 hours ago, Friendly said: Yes there are two soup because i did say we had a friend for dinner so bf gave him a separate bowl lor.. and yes they are herbs soup but i don know the names of the herbs.. he he. Alamak don't know the herbs how to cook? Please explain...unless soup not cooked by you lol. Quote Link to comment Share on other sites More sharing options...
Friendly Posted November 11, 2016 Report Share Posted November 11, 2016 Just buy ready pack herbs.. or i look at the herbs i know what to do with it lor.. he he Quote Link to comment Share on other sites More sharing options...
Cube3 Posted November 12, 2016 Report Share Posted November 12, 2016 12 hours ago, Friendly said: Just buy ready pack herbs.. or i look at the herbs i know what to do with it lor.. he he If not too much bother, can share what brand etc.? Pic of pack will be helpful...lol. But it's ok if troublesome. I'm a curious cook! Quote Link to comment Share on other sites More sharing options...
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