I have a question here regarding the need to temper the custard. Why is it necessay to do it? What will happen it we were to just mix the milk/cream, sugar and egg yorks till blended and pour them to the ramekins for baking? The reason...
You can try recipe at this link http://makan.solidah.com/forum/viewt...ight=char+siew
I asked for the recipe at this link http://www.makansutra.com/forums/sin...opic.php?t=802
Yes, fast is the word for Chinese stir-fried cooking, though there is the other extreme of slow, long double-boiling. The test for good stir-fry is that the ingredients, esp if it's veggies still have the snap when you bite into...
Ginger is best sauteed at high heat to extract it's flavour. But you need not over-brown it.
It is used this way to give stir-fried vegetables like choy sum, and kailan the kick. Used in quantities of a few good sized knobs,...
My favourite is pork porridge! It's filled with minced meat balls, sliced tenderloins, liver. In fact, I just had a bowl this evening at the re-opened East Coast Food Centre. Next will be the one with the century eggs, salted eggs and ...
Cantonese congee is made by a long slow cooking process. No short cuts (stick blender) or addition of other starches! :D
After washing the rice (long grained), add some oil to coat the grains and let it marinate for 30min or so. Add...
You can't substitute shrimp paste with pulverised dried shrimps. Shrimp paste is made by fermenting shrimps. It has a pungent (esp to most Westerners) fragrance and the taste may not be all that agreeable. But I love it!
Thanks, Michelle,
That was a very concise explanation :lips:
BTW, love your web site's cakes, they look gorgeous!
Also, thanks, Kuan!
Can anyone share some mouth-watering, moist and tender muffins? By Michelle's definition,...
