mycarforum: What did you makan today? part 146

What is that?

�

get rid of the ? that stick to the meat and bone, especially for rib so that the soup will be clear and not fully of residual.�

Pardon me, but I can understand to remove the blood before cooking, but protein?

�

it's the proteins that isn't part of the meat. So they coagulate outside. That's the white residue that you see.

Suspect most of them are from residual blood or body fluids or from the bone marrow after being chopped.

�

If u steam pieces of fish/chicken, u also see these white products but for fish they don't stink.

lol i watch chinese cooking videos by taiwan chefs. So i use more chinese terms nowadays haha.

Must have watched hundreds of them.

Edited by Lala81, 13 July 2016 - 05:19 PM.

it's the proteins that isn't part of the meat. So they coagulate outside. That's the white residue that you see.

Suspect most of them are from residual blood or body fluids or from the bone marrow after being chopped.

�

If u steam pieces of fish/chicken, u also see these white products but for fish they don't stink.

lol i watch chinese cooking videos by taiwan chefs. So i use more chinese terms nowadays haha.

Must have watched hundreds of them.

�

if i boiling soup, i usually scoop out those foams on surface�

�

if steam fish add abit rice wine...less stinky

my MIL steamed tilapia �i was surprise no muddy taste..so rice wine was the trick

for tilapia i always add alot ginger juice keep for a while before fry

if i boiling soup, i usually scoop out those foams on surface�

�

�

if steam fish add abit rice wine...less stinky

my MIL steamed tilapia �i was surprise no muddy taste..so rice wine was the trick

for tilapia i always add alot ginger juice keep for a while before fry

�

u need ginger. I don't really think rice wine does much except cover the smell.

u need ginger. I don't really think rice wine does much except cover the smell.

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oh ya..peisei forgot to type...

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i steam fish always add ginger...

�

some other steamfish recipe doesnt need ginger

eg using salted soy bean (mashed) add garlic for seabass

oh ya..peisei forgot to type...

�

i steam fish always add ginger...

�

some other steamfish recipe doesnt need ginger

eg using salted soy bean (mashed) add garlic for seabass

�

seabass also have this taste to it. dou ban jiang is a good companion for it� [nod]

Edited by Lala81, 13 July 2016 - 05:58 PM.

Yes more effective than ??

�

correct term is�??..

Yes more effective than ??

�

correct term is�??..

correct term is�??..

�

thanks. my chinese is not the best.

if i boiling soup, i usually scoop out those foams on surface

if steam fish add abit rice wine...less stinky
my MIL steamed tilapia i was surprise no muddy taste..so rice wine was the trick
for tilapia i always add alot ginger juice keep for a while before fry

Good tip. I usually used hua tiao. Is it same effect too?

Nightspot1 IMG_4584.JPG

Running out of options?�

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Every night, at Cheong Chin Nam Road, along Upper Bukit Timah Road, this night spot becomes alive. �Kind of reminds me of Boat Quay. �Near Beauty World MRT.

�

Nightspot IMG_4585.JPG

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This restaurant is worth a try. �A wide variety of food.

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I usually park at the public carpark near the mrt station ... the frog leg shop not bad n cheap�

oh ya..peisei forgot to type...

i steam fish always add ginger...

some other steamfish recipe doesnt need ginger
eg using salted soy bean (mashed) add garlic for seabass

Those farm bred seabass, d meat is rather soft. I prefer those caught wild from d sea, usually in cut pieces. d meat is more firm n taste better. Whatever seabass, if want use salted soy bean, recommend 3/4 fried d fish. Fried thinly slice ginger, some cut chilli (optional) follow by d tau chio. Add some water n let it boil. Then put d 3/4 fish n let it simmer for awhile for both side to absorb d gravy. Add a little hua tiao wine. Garnish with coriander. Normally, I cook this dish with cut seabass or golden promfret.

�

missed the ice cream, go back to the coffeeshop again

post-143314-0-84559700-1468412895_thumb.

�

this soup.........this soup.........

�

this soup.........this soup.........

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why leh� [hur] � [hur]

Those farm bred seabass, d meat is rather soft. I prefer those caught wild from d sea, usually in cut pieces. d meat is more firm n taste better. Whatever seabass, if want use salted soy bean, recommend 3/4 fried d fish. Fried thinly slice ginger, some cut chilli (optional) follow by d tau chio. Add some water n let it boil. Then put d 3/4 fish n let it simmer for awhile for both side to absorb d gravy. Add a little hua tiao wine. Garnish with coriander. Normally, I cook this dish with cut seabass or golden promfret.

This is my 3/4 fried golden promfret simmer in sliced ginger n salted soy bean gravy. Oops, forgot to
mention with some cut tomato to give a little sour taste. But nowadays, those smaller tomato which is more souring hard to find.

Attached Thumbnails

Good tip. I usually used hua tiao. Is it same effect too?

No prob too.

Buffet dinner at Aquamarine.

So so only. 333 and colony were so much better

it's the proteins that isn't part of the meat. So they coagulate outside. That's the white residue that you see.
Suspect most of them are from residual blood or body fluids or from the bone marrow after being chopped.

If u steam pieces of fish/chicken, u also see these white products but for fish they don't stink.

lol i watch chinese cooking videos by taiwan chefs. So i use more chinese terms nowadays haha.
Must have watched hundreds of them.

Oh I see. Thank you.

I usually scoop those white foamy stuff away when cooking soup, when eating steamboat also.

Went over to friend's place for simple dinner

Ikea lotus leaf $6.50 one? Ya nice

Very healthy. All vege.

if i boiling soup, i usually scoop out those foams on surface

if steam fish add abit rice wine...less stinky
my MIL steamed tilapia i was surprise no muddy taste..so rice wine was the trick
for tilapia i always add alot ginger juice keep for a while before fry

My mum used to cook tilapia quite regularly when i was a kid, i find the assam style the best coz can musk the muddy taste best

Now, when i have a choice, its almost always saltwater fish [:p]

Sometimes, i also like to cook with pineapples, tomatoes and onions or onions with soya sauce besides the usual steaming

Frying is last on the menu coz later kitchen very oily and i dun like the oily smell [:p]

�

Very traditional Japanese food restaurant. �Spoilt for choice.�

A simple vegetarian breakfast :))

Wishing every Bros have a wonderful day :))

Good morning.

Attached Thumbnails

Pow Sing Restaurant at Serangoon Gardens suspended as 29 cases of gastric flu surface

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http://www.straitsti...ric-flu-surface

Pow Sing Restaurant at Serangoon Gardens suspended as 29 cases of gastric flu surface

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http://www.straitsti...ric-flu-surface

�

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used to go there many years ago.... until we realise they became too yaya..........�

Salmon day.

Coffee standard dropping ... Bleah ...

Attached Thumbnails

Pow Sing Restaurant at Serangoon Gardens suspended as 29 cases of gastric flu surface

http://www.straitsti...ric-flu-surface

Wow....brought my parents there before, food's not bad.

Salmon day.

Coffee standard dropping ... Bleah ...

So I heard....can't remember the last time I makan at Ikea.

Porridge lunch

Attached Thumbnails

Porridge lunch

Looks good :)

image.jpeg

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Basket! Where sia?! YUM!

Porridge lunch

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I see a lot of salted eggs!

Pow Sing Restaurant at Serangoon Gardens suspended as 29 cases of gastric flu surface

�

http://www.straitsti...ric-flu-surface

�

�

suspended by NEA but their notice painted another picture..very innovative?

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suspended by NEA but their notice painted another picture..very innovative?

Says alot about the management's attitudes towards customers.

Says alot about the management's attitudes towards customers.

maybe NEA should paste their letter there also [laugh]

Says alot about the management's attitudes towards customers.

�

They aren't exactly lying.� Kanna suspended due to hygiene issue, so must renovate kitchen mah.� [laugh]

suspended by NEA but their notice painted another picture..very innovative?

�

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dishonest [thumbsdown] ��what what i do to dishonest establishments ? Ban.

suspended by NEA but their notice painted another picture..very innovative?

Not honest !
But then they may say that they are using these days of shutdown to do Reno

Anyway, if one is not truthful, then the integrity is in question ....
I will go somewhere to Makan

maybe NEA should paste their letter there also

Or paste over it [laugh]

They aren't exactly lying. Kanna suspended due to hygiene issue, so must renovate kitchen mah.

Wakaoz....then they shd insert the word "involuntary" before "renovation" lor [laugh]

Not honest !
But then they may say that they are using these days of shutdown to do Reno

Anyway, if one is not truthful, then the integrity is in question ....
I will go somewhere to Makan

�

lolx...that's why their name is Bao Sing (song)

Or paste over it

Wakaoz....then they shd insert the word "involuntary" before "renovation" lor

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they must be very happy now, workers finally get a break to go for holiday. Boss happy cos when they reopen, they can charge higher price� [laugh] � [laugh]

Simple chicken rice dinner at Chinese Swimming Club

Simple chicken rice dinner at Chinese Swimming Club

image.jpeg

can eat in CSC is not so simple liao

My once-a-week super yummy curry chicken noodles

Dinner last night

16 July 2016 - 09:46 AM
Ktglfc

Simple home cooked porridge for breakfast :)

16 July 2016 - 10:54 AM
Toothiewabbit

$7.20 but my name is not carrot hor

17 July 2016 - 12:33 AM
orion2006

Had nice lunch at Waterwaypoint Mian Mian.
Superfood salad, their signature spaghetti and curry rice souffle.

Attached Thumbnails

17 July 2016 - 01:01 AM
Ender

Yummy..

MY sis gave us a box of these biscuit.. The kids finished all of them, left nothing for the parent.

17 July 2016 - 07:09 AM
tenyawph

http://www.straitsti...japan-food-town

15 May 2016

�

Can't have enough of authentic Japanese food? �Now you have more choices. �On the 4th floor of Wisma Atria, Japan Food Town, a 628-pax capacity, 16-restaurant cluster is here!

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The restaurants were chosen for their heritage, service, quality of food and speciality dishes. �

�

Ramen lovers, you are not forgotten. �Visit�Machida Shoten, for your daily fix of Ramen!

17 July 2016 - 09:36 AM
Blueray

?? from Alexandra village.

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17 July 2016 - 10:16 AM
Ktglfc

Yummy..

I missed this Hokkaido ???? :))
Could easily finished a box like this in one go !
Yummy :))

17 July 2016 - 11:20 AM
Blueray

Pow Sing Restaurant at Serangoon Gardens suspended as 29 cases of gastric flu surface

�

http://www.straitsti...ric-flu-surface

�

�

Pow Sing Kitchen suspended after 10 more gastroenteritis cases reported

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http://www.channelne...en/2962918.html

Edited by Blueray, 17 July 2016 - 11:21 AM.

17 July 2016 - 12:43 PM
Porker

Breakfast - rolled oats, 4 big eggs and a tablespoon of honey�

�

�

Attached Thumbnails

17 July 2016 - 01:38 PM
keanie

No my friend is a local.

Wow. Are those from Follia? How's the food?

These are some of what I had at Follia. Desserts were my favorite! Didn't take any nice pictures because everyone just wanted to dig in for dinner.

20141220_220200.jpg
20141220_214549.jpg
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20141220_212653.jpg
20141220_223458.jpg

Why all the posted foods so tempting? More...
Morning breakfast, wanton noodle at 85 Bedok North Road fc.

Attached Thumbnails

17 July 2016 - 02:10 PM
Pinobii

Steamed fish with porridge for lunch :)

Breakfast - rolled oats, 4 big eggs and a tablespoon of honey

Do u eat the eggs raw?

17 July 2016 - 02:17 PM
Toothiewabbit

?? from Alexandra village.

The noodles looks q q

.

Edited by Toothiewabbit, 17 July 2016 - 02:17 PM.

17 July 2016 - 02:28 PM
Porker

Do u eat the eggs raw?

�

No it's mixed with the oatmeal.

17 July 2016 - 02:37 PM
Little_prince

Brought my parents out for ???. The beauty pot very good. Chicken flavours very robust. Even my kid loved it

17 July 2016 - 04:56 PM
FourZero

Lunch with my family

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