Club 30's "Kill The Boredom Demon" Jive Pad, 36th Edition

• the Bear

  2 May 07, 16:25

  best part of shark = liver
  
  strangely, don't really like the kiam chye shark.. prefer it braised with ginger and coriander..
  
  

  Originally posted by Wanda:

  Ooh...i love the squid....and I know how to make kiam chye stingyray....but it's been a long while since I made it coz SO don't like to eat fish, except for salmon which I'd taught him to enjoy. Luckily, my FIL loves to eat shark so he cooks shark with kiam chye. *salivating liao*

• Wanda

  2 May 07, 16:26

  Originally posted by ShrodingersCat:

  Are u hokkien?
  
  I love the newly harvested rice porridge, cooked smooth and creamy. Can pick up with chopsticks type? Supposed to be hokkien style. did i mention i lurve it?
  
  But teochew porridge is more soupy+rice grains type. My husband who is teochew dont like the smooth version. He say teochew porridge the rice grains cooked until 'open' then a bit more enough liao. not 'NUAH' like hokkien porridge. heee

  Technically, I'm not hokkien but I grew up among a community of hokkien and speaks hokkien so does that count?
  
  Yep, yep...the smooth and creamy newly harvested porridge but before it turns starchy...love it! The teochew fish porridge is the liap liap (grainy) one...whihch is almost like rice soak in soup - not for me.
  
  
• the Bear

  2 May 07, 16:26

  i dunno how to make.. right now, no need to learn coz neighbours provide
  
  oh oh oh.. braised duck damned good with teochew porridge.. especially with the stewed eggs (over a few days) and the taopok and whatnot
  
  

  Originally posted by tare:

  pickled seehum!!!!!!!!!!
  
  erm.... how abt braise pig trotters?

• Wanda

  2 May 07, 16:28

  Originally posted by the Bear:

  best part of shark = liver
  
  strangely, don't really like the kiam chye shark.. prefer it braised with ginger and coriander..
  

  Actually, I think I just love the kiam chye....even if its' cooked with some meat that I dislike, i will still eat the kiam chye.
• av98m

  2 May 07, 16:29

  Originally posted by stellazio:

  i had teochew porridge with dishes + oyster omelette + mutton satay for supper ytd with my friends.
  
  ahh the wonders u could do when not working.

  enjoy it.
  
  after that is army food liao
• stellazio

  2 May 07, 16:30

  Originally posted by av98m:

  enjoy it.
  
  after that is army food liao

  now looks like still got another 4 months leh.
  
  and just what if, i get downgraded? after my mri scans??
• Wanda

  2 May 07, 16:30

  Originally posted by the Bear:

  i dunno how to make.. right now, no need to learn coz neighbours provide
  
  oh oh oh.. braised duck damned good with teochew porridge.. especially with the stewed eggs (over a few days) and the taopok and whatnot
  

  There you have it, your menu for a porridge party all planned.
  
  By the way, does anyone know the Chinese or hokkien name for snakehead fish? It's really good in fish beehoon soup.
• the Bear

  2 May 07, 16:33

  gotta learn how to make this weird assam fish also..
  
  has more bones than anything you've ever seen, but after braising with assam, a couple huge leaves of kiam chye (which is lovely to eat after) and a chilli, the bones kinda disintegrate.. and you can eat it as if it was those canned sardine bones..
  
  it's called "chieee kak" or something like that.. never figured out the english name for the fish
  
  

  Originally posted by Wanda:

  Actually, I think I just love the kiam chye....even if its' cooked with some meat that I dislike, i will still eat the kiam chye.

• av98m

  2 May 07, 16:33

  ooooooooohhh then shall we have a club30 porridge party with all the stuff mentioned in here, including the see hum in vinegar garlic and chilli
• the Bear

  2 May 07, 16:35

  just tell them "toman"
  
  

  Originally posted by Wanda:

  There you have it, your menu for a porridge party all planned.
  
  By the way, does anyone know the Chinese or hokkien name for snakehead fish? It's really good in fish beehoon soup.

• tare

  2 May 07, 16:36

  Originally posted by av98m:

  ooooooooohhh then shall we have a club30 porridge party with all the stuff mentioned in here, including the see hum in vinegar garlic and chilli

  oooh yes pls....
• the Bear

  2 May 07, 16:37

  hey.. wait a minute.. i think i just got suckered into making a lot of things
• tare

  2 May 07, 16:38

  Originally posted by the Bear:

  hey.. wait a minute.. i think i just got suckered into making a lot of things

  nope i think u simply volunteered urself...
• Wanda

  2 May 07, 16:39

  Originally posted by the Bear:

  gotta learn how to make this weird assam fish also..
  
  has more bones than anything you've ever seen, but after braising with assam, a couple huge leaves of kiam chye (which is lovely to eat after) and a chilli, the bones kinda disintegrate.. and you can eat it as if it was those canned sardine bones..
  
  it's called "chieee kak" or something like that.. never figured out the english name for the fish
  

  I've not come across this dish, but the thought of sour assam and salty kiam chye is enough to make me salivate.
  
  So Toman....is snakehead? Ok...thanks, but I've never see it in the supermarket...gotta check out the bigger wet mkts.
• Ferret

  2 May 07, 16:39

  why our topics invariably drift to food.....
• the Bear

  2 May 07, 16:39

  can i take the easy way out by making a duck again?
  
  i'll also make the seehum in dark sauce as a bonus
  
  

  Originally posted by tare:

  nope i think u simply volunteered urself...

• the Bear

  2 May 07, 16:40

  it's what we do best
  
  you gots to come to a potluck
  
  

  Originally posted by Ferret:

  why our topics invariably drift to food.....

• av98m

  2 May 07, 16:41

  Originally posted by the Bear:

  can i take the easy way out by making a duck again?
  
  i'll also make the seehum in dark sauce as a bonus
  
  

  then I go buy the braised eggs, dao pok and dao kua?
• av98m

  2 May 07, 16:42

  Originally posted by tare:

  nope i think u simply volunteered urself...

  x 2
• av98m

  2 May 07, 16:42

  Originally posted by Ferret:

  why our topics invariably drift to food.....

  v
• stellazio

  2 May 07, 16:44

  Originally posted by the Bear:

  can i take the easy way out by making a duck again?
  
  i'll also make the seehum in dark sauce as a bonus
  
  

  u can always ask av to help u ma, since he lives quite near you.
• av98m

  2 May 07, 16:44

  I think the porridge, can make my mother cook
  
  so we have
  
  braised duck, see hum (bear)
  braised egg, dao pok, dao kua (me?)
  
  someone needs to bring a huge braised pig trotter
  
  and perhaps some mei cai
• the Bear

  2 May 07, 16:44

  uhh... the eggs and all that.. i dunno.. after making the duck, the eggs are added to be stewed for a few days so that the goodness of the sauce is absorbed by the eggs.. and the taupok is allowed to stew for only one day...
  
  tau kua essentially ruins the sauce so you only do that when you figure you've had enough use of the sauce..
  
  

  Originally posted by av98m:

  then I go buy the braised eggs, dao pok and dao kua?

• the Bear

  2 May 07, 16:45

  the way you put it damned funny... "... can make my mother cook"
  
  

  Originally posted by av98m:

  I think the porridge, can make my mother cook
  
  so we have
  
  braised duck, see hum (bear)
  braised egg, dao pok, dao kua (me?)
  
  someone needs to bring a huge braised pig trotter
  
  and perhaps some mei cai

• av98m

  2 May 07, 16:46

  Originally posted by the Bear:

  uhh... the eggs and all that.. i dunno.. after making the duck, the eggs are added to be stewed for a few days so that the goodness of the sauce is absorbed by the eggs.. and the taupok is allowed to stew for only one day...
  
  tau kua essentially ruins the sauce so you only do that when you figure you've had enough use of the sauce..
  
  

  so I just buy ready made ones from some nearby duckstall lah