Friendly Posted December 8, 2016 Posted December 8, 2016 Cook Tom Yum soup for dinner last night, sotong not cheap in wet market Lor, I add milk for my Tom Yum which a North Thai Chef taught me . Very Shiok Lor .. shyc, Willy and Cube3 3 Quote
Cube3 Posted December 9, 2016 Posted December 9, 2016 20 hours ago, Friendly said: Cook Tom Yum soup for dinner last night, sotong not cheap in wet market Lor, I add milk for my Tom Yum which a North Thai Chef taught me . Very Shiok Lor .. Tom yam soup with milk?! Exotic...must try see what it's like. Now, must go look for lime leaves... Quote
knittinguy Posted December 13, 2016 Posted December 13, 2016 Mother and father went to an overseas conference. Brother went for vacation. I'm left for dead at home but I ain't gonna die! Whipped up a Korean meal (authenticity yet to be confirmed) and here's the menu: Pork belly and radish stir-fried with Gochujang (고추장) and sesame oil Korean soy bean paste soup (된장국) with tofu, radish, and pork belly. I'm using bean paste from HaeChanDle (해찬들) that I got from FairPrice Hub @ Joo Koon. I've been to several FairPrice but fail to find it there. Can't leave out the Kimchi (맛김치) and rice! Outside of picture is a cup of peach flavored rice wine (막걸리). shyc 1 Quote
lovehandle Posted December 13, 2016 Posted December 13, 2016 4 minutes ago, knittinguy said: Mother and father went to an overseas conference. Brother went for vacation. I'm left for dead at home but I ain't gonna die! Whipped up a Korean meal (authenticity yet to be confirmed) and here's the menu: Pork belly and radish stir-fried with Gochujang (고추장) and sesame oil Korean soy bean paste soup (된장국) with tofu, radish, and pork belly. I'm using bean paste from HaeChanDle (해찬들) that I got from FairPrice Hub @ Joo Koon. I've been to several FairPrice but fail to find it there. Can't leave out the Kimchi (맛김치) and rice! Outside of picture is a cup of peach flavored rice wine (막걸리). no wonder the colours looked of the same tone if mum is around, would she let u step into the kitchen? Quote
Cube3 Posted December 13, 2016 Posted December 13, 2016 5 hours ago, knittinguy said: Mother and father went to an overseas conference. Brother went for vacation. I'm left for dead at home but I ain't gonna die! Whipped up a Korean meal (authenticity yet to be confirmed) and here's the menu: Pork belly and radish stir-fried with Gochujang (고추장) and sesame oil Korean soy bean paste soup (된장국) with tofu, radish, and pork belly. I'm using bean paste from HaeChanDle (해찬들) that I got from FairPrice Hub @ Joo Koon. I've been to several FairPrice but fail to find it there. Can't leave out the Kimchi (맛김치) and rice! Outside of picture is a cup of peach flavored rice wine (막걸리). Healthy and sumptuous, a hearty meal! RYdetime and shyc 2 Quote
Cube3 Posted December 17, 2016 Posted December 17, 2016 Tried to do sambal eggplant the lazy way i.e. grill dry the chunks before placing into slow cooker to stew (cuz I don't have a really hot gas stove). So it turns out a little browned, but still tasty... Friendly and knittinguy 2 Quote
Friendly Posted January 3, 2017 Posted January 3, 2017 It's been Long time I cook this String Ray with salted veg. Quote
Friendly Posted January 21, 2017 Posted January 21, 2017 Home cook is still the best a comment from my bf. shyc 1 Quote
knittinguy Posted January 25, 2017 Posted January 25, 2017 This was last night dinner. Pan-seared Scallops and Stir-fried Broccoli and Mushrroms. Friendly, Raywongx, shyc and 1 other 4 Quote
Friendly Posted January 25, 2017 Posted January 25, 2017 Scallops is nice I also just bought 1kg knittinguy 1 Quote
lovehandle Posted January 25, 2017 Posted January 25, 2017 1 hour ago, knittinguy said: This was last night dinner. Pan-seared Scallops and Stir-fried Broccoli and Mushrroms. knitting, u cooked this by yourself? not bad woh can knit and cook! and can feel that u r a very tidy person, even a plate of rice also needs effort in the plating Quote
Raywongx Posted January 25, 2017 Posted January 25, 2017 2 hours ago, knittinguy said: This was last night dinner. Pan-seared Scallops and Stir-fried Broccoli and Mushrroms. Wah. Looks yummy. Quote
RYdetime Posted January 25, 2017 Posted January 25, 2017 2 hours ago, knittinguy said: This was last night dinner. Pan-seared Scallops and Stir-fried Broccoli and Mushrroms. Is that kimchi on the side? Quote
knittinguy Posted January 25, 2017 Posted January 25, 2017 13 hours ago, -Ignored- said: knitting, u cooked this by yourself? not bad woh can knit and cook! and can feel that u r a very tidy person, even a plate of rice also needs effort in the plating Hehe, yup cook this by myself. Thanks 13 hours ago, RYdetime said: Is that kimchi on the side? Yup! 14 hours ago, Friendly said: Scallops is nice I also just bought 1kg FairPrice right Got discount. Quote
lovehandle Posted January 25, 2017 Posted January 25, 2017 5 hours ago, knittinguy said: Hehe, yup cook this by myself. Thanks Yup! FairPrice right Got discount. Wow just cooked a share or for the whole family? Quote
knittinguy Posted January 26, 2017 Posted January 26, 2017 5 hours ago, -Ignored- said: Wow just cooked a share or for the whole family? My family was out shopping for CNY stuff haha. So it was just for me. Quote
lovehandle Posted January 26, 2017 Posted January 26, 2017 next time don't eat alone we can only view but cannot smell 24 minutes ago, knittinguy said: My family was out shopping for CNY stuff haha. So it was just for me. luvhandle, knittinguy and Since u r here 3 Quote
doncoin Posted January 31, 2017 Posted January 31, 2017 I've been too lazy to cook lately. So been ordering in and eating out. Thank God for corporate expense Quote Love.
Cube3 Posted February 2, 2017 Posted February 2, 2017 Hor douvres...after CNY binge, now must diet! Quote
Friendly Posted February 5, 2017 Posted February 5, 2017 Cook old ways of cabbage with fish balls soup lor shyc and Stormfire 2 Quote
Cube3 Posted February 5, 2017 Posted February 5, 2017 9 hours ago, Friendly said: Cook old ways of cabbage with fish balls soup lor The brown pieces - are those chicken wings? - look delicious... Quote
Friendly Posted February 6, 2017 Posted February 6, 2017 He he those brown pics are prawn roll which I cut them up and coat them with potatoe flour to deep fry. Cube3 1 Quote
Cube3 Posted February 6, 2017 Posted February 6, 2017 58 minutes ago, Friendly said: He he those brown pics are prawn roll which I cut them up and coat them with potatoe flour to deep fry. Lol so creative! and sounds really yum... Quote
RYdetime Posted February 13, 2017 Posted February 13, 2017 On 05/02/2017 at 4:10 PM, Friendly said: Cook old ways of cabbage with fish balls soup lor Yeah...cabbage is shiok for soup. I'll do a mince pork ball with flat fish. And i prefer to throw in Shimeiji mushroom instead of canned button mushroom. Friendly 1 Quote
Stormfire Posted February 13, 2017 Posted February 13, 2017 I always love home cook food. I've been lazy to cooksince I came back from Melbourne... Lol. I have to learn my Peranakan cooking when I'm there. Good thing I was in Melbourne. Can get most Chinese food stuff due to the Vietnamese community there. I did nyonya laksa, char tau kuey black, and many others. I had nice adventure exploring when I was there. Even baked the infamous kueh lapis too! Lol Quote I can only help those who wants to be helped. Blessed Be
Stormfire Posted February 13, 2017 Posted February 13, 2017 (edited) I can't seem to upload my picture and it did not exceed the amount... Edited February 13, 2017 by Stormfire Unable to load picture. It's still below the amount limit... Quote I can only help those who wants to be helped. Blessed Be
shyc Posted February 13, 2017 Posted February 13, 2017 17 minutes ago, Stormfire said: I can't seem to upload my picture and it did not exceed the amount... alternatively, u can upload into your photo sharing site and attach the link url here. Quote
Stormfire Posted February 13, 2017 Posted February 13, 2017 Don't have any lol. Quote I can only help those who wants to be helped. Blessed Be
Friendly Posted February 13, 2017 Posted February 13, 2017 uploading picture you need to resize em.. some dude in my work place teach me one. I am using Free online picture resizer Stormfire 1 Quote
Stormfire Posted February 13, 2017 Posted February 13, 2017 (edited) Finally managed to resize the picture. Yay! Anyway this is a Peranakan and also a Malay dessert - Pengat. It is similar to buboh charchar but it's not. Edited February 14, 2017 by Stormfire shyc and Friendly 2 Quote I can only help those who wants to be helped. Blessed Be
Friendly Posted February 14, 2017 Posted February 14, 2017 It looks..er...it looks ..very heavy type of dessert not to be taken after meal. Should be nice and goes well with unsweetened green tea I would say. Cube3 1 Quote
knittinguy Posted February 17, 2017 Posted February 17, 2017 Last night dinner Udon in chicken broth with pork belly and xiao bai cai I used Heinz chicken broth; simmered with the "white end" of spring onions, 当归 (Angelica root), 玉竹 (Solomon seal root), and pork belly together. Cube3, shyc and Friendly 3 Quote
RYdetime Posted February 18, 2017 Posted February 18, 2017 21 hours ago, knittinguy said: Last night dinner Udon in chicken broth with pork belly and xiao bai cai I used Heinz chicken broth; simmered with the "white end" of spring onions, 当归 (Angelica root), 玉竹 (Solomon seal root), and pork belly together. love the white end of spring onions. i would use tenderloin of pork instead. Quote
Cube3 Posted February 18, 2017 Posted February 18, 2017 3 hours ago, RYdetime said: love the white end of spring onions. i would use tenderloin of pork instead. I've never heard of this trick to use white ends of spring onions. Wonder what's the flavour like? I know coriander roots with curries, and would be great if can find some use for spring onion white ends... - So its eaten too,in the soup, not thrown away? Quote
RYdetime Posted February 18, 2017 Posted February 18, 2017 i find the best part of a stalk of spring onion isn't the green but the white end of it. So much more fragrant and flavour. Quote
knittinguy Posted February 20, 2017 Posted February 20, 2017 On 18/02/2017 at 1:58 PM, RYdetime said: i find the best part of a stalk of spring onion isn't the green but the white end of it. So much more fragrant and flavour. On 18/02/2017 at 0:55 PM, Cube3 said: I've never heard of this trick to use white ends of spring onions. Wonder what's the flavour like? I know coriander roots with curries, and would be great if can find some use for spring onion white ends... - So its eaten too,in the soup, not thrown away? Yup! You get more flavour from the stalks than from the greeny parts. Cube3 1 Quote
Levis Posted February 27, 2017 Posted February 27, 2017 Just stumbled upon this thread. Had similar interests of cooking my own dinners once in a while when I feel like it. Made this Korean grilled squid recently for the first time. Haha, Sorry, lighting wasn't good. Quote
Cube3 Posted March 1, 2017 Posted March 1, 2017 On 27/02/2017 at 4:07 PM, Levis said: Just stumbled upon this thread. Had similar interests of cooking my own dinners once in a while when I feel like it. Made this Korean grilled squid recently for the first time. Haha, Sorry, lighting wasn't good. So, what did you use for the dark sauce...? Oyster sauce, or...? What makes this squid Korean? Friendly 1 Quote
Levis Posted March 1, 2017 Posted March 1, 2017 1 hour ago, Cube3 said: So, what did you use for the dark sauce...? Oyster sauce, or...? What makes this squid Korean? The sauce is a simplified version of what the Korean uses to BBQ food. Mixture of Korean chili paste, honey, sesame oil, light soy sauce, and other seasonings. Cube3 1 Quote
Cube3 Posted March 2, 2017 Posted March 2, 2017 15 hours ago, Levis said: The sauce is a simplified version of what the Korean uses to BBQ food. Mixture of Korean chili paste, honey, sesame oil, light soy sauce, and other seasonings. And this sauce is applied before grilling? Yum, must give this a try! Quote
Friendly Posted May 13, 2017 Posted May 13, 2017 Cook Nasi Lemak for BF last Friday night for dinner, use banana leaf no need wash so many plates he he Cube3, armitage and shyc 3 Quote
Friendly Posted May 13, 2017 Posted May 13, 2017 Bought a live crab 800g to steam for dinner tonight. Bf so happy. Cube3 1 Quote
Friendly Posted May 13, 2017 Posted May 13, 2017 (edited) On 3/1/2017 at 3:27 PM, Cube3 said: So, what did you use for the dark sauce...? Oyster sauce, or...? What makes this squid Korean? It looks so good, sure need to eat with rice right? I am back here ones again.. will share what i cook for bf dinner lor. Edited May 13, 2017 by Friendly Cube3 and shyc 2 Quote
Cube3 Posted May 13, 2017 Posted May 13, 2017 Shepherd's pie...accompanied by an assortment of fresh (or foreign) veggies...healthy! ThePineapple, Friendly, knittinguy and 1 other 4 Quote
Friendly Posted May 14, 2017 Posted May 14, 2017 Cook Apple soup in slow pot for bf this morning before going to work. Cube3 1 Quote
ThePineapple Posted May 14, 2017 Posted May 14, 2017 On 5/13/2017 at 9:52 PM, Cube3 said: Shepherd's pie...accompanied by an assortment of fresh (or foreign) veggies...healthy! Looks good ! I so wanna try it... Drop me a message when you next make... haha will make sth yummy in return Cube3 1 Quote
Swisse Posted May 15, 2017 Posted May 15, 2017 her recipe sounds great.. until u see her pictures... HORROR!! a strand of hair!!! https://trangquynh.wordpress.com/2012/06/14/pasta-all-amatriciana-with-straw-mushrooms/ Quote
Balestier Posted May 15, 2017 Posted May 15, 2017 I air fry my chicken fillet and its plain n dry. any suggestions to add flavours ?? Quote
Guest Poster Posted May 15, 2017 Posted May 15, 2017 17 minutes ago, Balestier said: I air fry my chicken fillet and its plain n dry. any suggestions to add flavours ?? There's a bit of articles recently on brining chicken, supposedly retains moisture and adds flavour, you might wanna give that a try. 1 hour ago, Swisse said: her recipe sounds great.. until u see her pictures... HORROR!! a strand of hair!!! That's part of the garnish Hope its not from the armpit. Cube3 and Swisse 2 Quote
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