mycarforum: What did you makan today? part 81

I saw them selling in bottles and thought it was interesting (this was a few years back, not sure if they still sell)

Bought and tasted, seriously not bad

Better than those retailing in NTUC

�

If u dont need too much, just buy one stick of fishball and ask for ten packets of sambal chilli. [:p]

�

Yes, they have the sambal chilli in those chilli packet like McD type. Me always ask for the sambal chilli when buying from OCK. Very nice, but not spicy enough for me.

Pinobii, on 21 Sept 2015 - 10:52 AM, said:

By looking at the dish, I can tell it is very delicious!

Your way of frying the garlic is nice, next time I try ur method of cooking them without dicing them up

The oil from the meat will make it very fragrant too

Yummy yummy!

�

xie xie.

�

cos we like garlic.� (actually lazy to smash and chop to mince also)

�

so big chunky ok.

�

usually I don't put meat.� had left over chicken mince so used it

I really need a wok to cook veggies.

�

I've been using a deep frying pan (usual frying pan but height like a sauce pan. But difficult to cook veggies, tend to overcook simply cos of physical limitations in trying to stir the damn veggies lol.

I really need a wok to cook veggies.
�
I've been using a deep frying pan (usual frying pan but height like a sauce pan. But difficult to cook veggies, tend to overcook simply cos of physical limitations in trying to stir the damn veggies lol.

Strongly encourage u to get one

In Chinese cooking, a good wok is very important

The taste of food can differ greatly using different types of wok

A good wok need not be expensive too

veg is better not to over cook because all the nutrients will be lost

Strongly encourage u to get one

In Chinese cooking, a good wok is very important

The taste of food can differ greatly using different types of wok

A good wok need not be expensive too

veg is better not to over cook because all the nutrients will be lost

�

I can blanch and just add heated sauce (oyster sauce, hua diao, oil, corn starch with h20)

But heating the pan just to do sauce is also a bit sian. haha

�

Yeah think I'm going to get one.�

My aim this year is to improve my stir fry veggies.

�
�
xie xie.
�
cos we like garlic.� (actually lazy to smash and chop to mince also)
�
so big chunky ok.
�
usually I don't put meat.� had left over chicken mince so used it

U r so humble :)

Garlic is very good for health [laugh]

Lala81, on 21 Sept 2015 - 11:13 AM, said:

I really need a wok to cook veggies.

�

I've been using a deep frying pan (usual frying pan but height like a sauce pan. But difficult to cook veggies, tend to overcook simply cos of physical limitations in trying to stir the damn veggies lol.

�

I luv big wok

fry veges

fry beehoon, bee tai bak, noodles

steam fish

make pop corn

�

all above need big cooking area

�

[:p]

Strongly encourage u to get one

In Chinese cooking, a good wok is very important

The taste of food can differ greatly using different types of wok

A good wok need not be expensive too

veg is better not to over cook because all the nutrients will be lost

�

hmm.

�

rather than just good wok.

�

more importantly. need to know how to properly "season" the work

�

that's an important step that most people dunno.

�

a well seasoned wok will have a non stick patina and be much better to cook with and last much longer in general

Edited by Little_prince, 21 September 2015 - 12:05 PM.

�
hmm.
�
rather than just good wok.
�
more importantly. need to know how to properly "season" the work
�
that's an important step that most people dunno.
�
a well seasoned wok will be much better to cook with and last much longer

Actually depends on the type of wok

Unless buying the traditional black wok (cheap and good) which needs a lot of work to season it well to prevent rust, modern wok hardly need any seasoning

I m using a black wok, it is probably going to last for a long time

That's no way I will change it coz its thoroughly seasoned Liao

Actually depends on the type of wok

Unless buying the traditional black wok (cheap and good) which needs a lot of work to season it well to prevent rust, modern wok hardly need any seasoning

I m using a black wok, it is probably going to last for a long time

That's no way I will change it coz its thoroughly seasoned Liao

�

haha me no time, will go for modern wok.

U r so humble :)

Garlic is very good for health

�

Also make your fart very smelly� [:p]

�

I can blanch and just add heated sauce (oyster sauce, hua diao, oil, corn starch with h20)

But heating the pan just to do sauce is also a bit sian. haha

�

Yeah think I'm going to get one.�

My aim this year is to improve my stir fry veggies.

�

To maintain the freshness of the veggies, your stove fire should put to stronger.

With shorter and fast cooking time..Standby any sauce you want to add... and don't cover it during cookin.

Come out will be swee swee.

Edited by Tohto, 21 September 2015 - 01:56 PM.

�

To maintain the freshness of the veggies, your stove fire should put to stronger.

With shorter and fast cooking time..Standby any sauce you want to add... and don't cover it during cookin.

Come out with be swee swee.

�

i saw a cooking show.

�

the shifu say for vege just cook 50% enough liaoz to retain nutrients.

�

the residual heat will cook the rest.

�

as you say, high heat+ short cooking time is the best.

12007114_1154286734599089_2067028523_n.j

the famous kok kee Wanton mee from jurong west market.

�

found it better than the original one from lavender food court.

�

but the shui gao still lose to the hong ji wanton mee at the same hawker centre.

�

To maintain the freshness of the veggies, your stove fire should put to stronger.

With shorter and fast cooking time..Standby any sauce you want to add... and don't cover it during cookin.

Come out will be swee swee.

�

Noted. thanks.

I know the general concepts. Just have to execute haha.

I would like to prepare your roast vegetables more.

But my wife don't like to eat bell peppers. And too much onions make me a gas machine� [laugh]

Edited by Lala81, 21 September 2015 - 02:13 PM.

�

i saw a cooking show.

�

the shifu say for vege just cook 50% enough liaoz to retain nutrients.

�

the residual heat will cook the rest.

�

as you say, high heat+ short cooking time is the best.

�

Haha taste more important to me.

Or else if just all abt nutrients, steam or just blanch is bestest.

�

Haha my girl gets steamed. LOL.

What you guys discussed is very foreign to me. I just get my stomach full, happy liao. [laugh] � My wife learn the cooking, I do the eating part. Nice and not nice all still have to go into tummy. One person cook and eat, canned food will do. :a-happy:

Edited by Adrianli, 21 September 2015 - 02:25 PM.

�

Noted. thanks.

I know the general concepts. Just have to execute haha.

I would like to prepare your roast vegetables more.

But my wife don't like to eat bell peppers. And too much onions make me a gas machine�

�

Actually in my roast chicken cooked yesterday, there are also button mushroom and mini potato below the pepper chilli.

�

Actually in my roast chicken cooked yesterday, there are also button mushroom and mini potato below the pepper chilli.

�

I think i will do that this weekend. Fuss free way to prepare a one dish meal.

Use chicken leg then that can cook in 30mins deg.

What you guys discussed is very foreign to me. I just get my stomach full, happy liao. � My wife learn the cooking, I do the eating part. Nice and not nice all still have to go into tummy. One person cook and eat, canned food will do.

�

everybody has different interests� [nod]

Pinobii, on 21 Sept 2015 - 12:08 PM, said:

Actually depends on the type of wok

Unless buying the traditional black wok (cheap and good) which needs a lot of work to season it well to prevent rust, modern wok hardly need any seasoning

I m using a black wok, it is probably going to last for a long time

That's no way I will change it coz its thoroughly seasoned Liao

�

seasoned = wok hei (Cantonese)?

�

idea is not to wash too "clean".� keep a bit of oil left behind is fine.

my MIL also use black wok type...very heavy

�
�
seasoned = wok hei (Cantonese)?
�
idea is not to wash too "clean".� keep a bit of oil left behind is fine.
my MIL also use black wok type...very heavy

Not sure what's called in Cantonese (me very poor in Cantonese, can't understand much)

It's actually originally not black, need to season until it's black and shiny

I got two black woks, one light and smaller one (for daily cooking)

The other is bigger and heavier gauge (for braised duck n curry)

Once it's seasoned, it has a layer formed which protects the wok from rusting

Only wash clean leaving no residue, but cannot scrub, else the layer will be gone

The longer the use, the better the wok gets

This wok is very good because the heat is spread evenly and can heat up very fast

The egg can fry until very nice and fragrant (much better than those frying pan)

Actually depends on the type of wok

Unless buying the traditional black wok (cheap and good) which needs a lot of work to season it well to prevent rust, modern wok hardly need any seasoning

I m using a black wok, it is probably going to last for a long time

That's no way I will change it coz its thoroughly seasoned Liao

�

Wah!�You cast iron black wok?��The�skill and effort needed to consistently toss the food is no easy feat!

Think you can join Masterchef liao.� :a-happy:

�
Wah!�You cast iron black wok?��The�skill and effort needed to consistently toss the food is no easy feat!
Think you can join Masterchef liao.�

Hee hee cast iron wok yes but i cant toss the food like those chefs lah........cooking is a funny thingy...i like to cook but sometimes i dont like to eat what i cook

I know this sounds funny but i also dont know why [:p]

Hee hee cast iron wok yes but i cant toss the food like those chefs lah........cooking is a funny thingy...i like to cook but sometimes i dont like to eat what i cook

I know this sounds funny but i also dont know why

It is normal for "chef".Last time one hongkonger guy also good cook. He hardly eat wat he cooked.

So nx time invite us over eat for u...

�
still got 1 more chop sell u $4.5 dollar ?�
�
ya, i use celery tomato carrot leek onion garlic

Hehehe.....chey......i thought u would offer me some discounts....or is this already discounted?

The soup combi is nice, this one also western soup with pork chop [:p]

�

your porkchop, which part of the pig do u tell the butcher ar?

�

???????� [grin]

Hehehe.....chey......i thought u would offer me some discounts....or is this already discounted?

The soup combi is nice, this one also western soup with pork chop

�

already discounted liao� [:p] �must have some veg combo with meat, else fat die me�

ur lor bak more difficult to cook than this�

�
???????�

�
already discounted liao� �must have some veg combo with meat, else fat die me�
ur lor bak more difficult to cook than this�

Hehehe...actually, to me all western food are hard to cook n i really dunno much

Your pork chop looks very professional

�

???????�

�

already discounted liao� �must have some veg combo with meat, else fat die me�

ur lor bak more difficult to cook than this�

�

Oh ok. I thought u used ?? can be so juicy.

�

Oh ok. I thought u used ?? can be so juicy.

�

?? more juicier ? maybe next time i will try� [:)] �

Hehehe...actually, to me all western food are hard to cook n i really dunno much

Your pork chop looks very professional

�

no leh i think chinese food more complicated, gota use more ingredient, sauces & spice and need control heat well� [crazy]

�

?? more juicier ? maybe next time i will try� �

�

no leh i think chinese food more complicated, gota use more ingredient, sauces & spice and need control heat well�

�

No no, yao rou is lean. But that's usually what we used for "chinese porkchops".

Where to get hawker food for as low as $1.50 a meal
http://singaporeseen...w-as-150-a-meal

�

the rental at those locations shd be quite low, otherwise, how do the hawker offer low price. �In most places (especially seng kang and punggol) the rental is expensive...very difficult to find cheap food in seng kang and punggol.

Where to get hawker food for as low as $1.50 a meal
http://singaporeseen...w-as-150-a-meal

�

I see that no restaurant in Clementi area thereby confirming my view that there ain't a good restaurant or coffee shop there.

�

Nearest good one is in Ayer Rajah food center.

Happy noodle and waffle ice cream.

Attached Thumbnails

Pizzeria Mozza at MBS

the pizza looks great, but MBS, should be expensive

the pizza looks great, but MBS, should be expensive

Just had the pizza there few days back. The pizza are not exactly expensive considering the amount of quality ingredient use. Price for pizza range from $25 - $38++. Consider the location, it is quite value for money. But if you order some antipasti or desserts, then price will be ex.Free plain water too!

And the pizza is what I think best in Singapore. I think only. The crust is crunchy and chewy at the same time, just addictive. The first bite really impressive. And please make reservation if going during meal time, or else usually no table.

What's your review of the pizza?

Pizzeria Mozza at MBS

20150920_164535.jpg20150920_164524.jpg20150920_164520.jpg20150920_162748_1.jpg

Just had the pizza there few days back. The pizza are not exactly expensive considering the amount of quality ingredient use. Price for pizza range from $25 - $38++. Consider the location, it is quite value for money. But if you order some antipasti or desserts, then price will be ex.Free plain water too!

And the pizza is what I think best in Singapore. I think only. The crust is crunchy and chewy at the same time, just addictive. The first bite really impressive. And please make reservation if going during meal time, or else usually no table.

Sounds good, will try when there's a chance

Tat's my 3rd twice-a-day (lunch n dinner) meal there. Tat's a testimony by itself. Like what Coltplussport mentioned, it's really value for money. I usually just go for pizzas, without appetizer nor dessert.

My fav seat is by the counter, see how they set the dough on the 'plate' with ingredients before sending it into the oven

12047540_1157630000931429_1301504008_n.j

prawn sang meen from my cze char downstairs.

�

pretty good.

Dinner tonight.

Dinner tonight

Superb waffles + ice cream frm Creamier in Toa Payoh.

Err..... one of the clubs at Scotts road area

bee Kok club?

Err..... one of the clubs at Scotts road area

�

Tanglin Club?

�

Only been there when I was very young for swimming and eat fish n chips.

bee Kok club?

Adrianli was right [laugh]

Best Prata in the west!

Breakfast

Breakfast

27 September 2015 - 09:02 PM
Tohto

Looks really yummy, I wanna learn

Your pot stickers are very well made and consistent :)

Your direct translation of ?? take a while for me to understand. Made by my wife. Also have the boil one, never take photo.

27 September 2015 - 09:08 PM
FourZero

Lunch with beer

Người đăng: googlebest vào lúc 11:59
Gửi email bài đăng này BlogThis!Chia sẻ lên Twitter Chia sẻ lên Facebook Chia sẻ lên Pinterest

Không có nhận xét nào:

Đăng nhận xét

Thứ Tư, 30 tháng 11, 2016

What did you makan today? part 81

Attached Thumbnails

Không có nhận xét nào:

Đăng nhận xét