Club 30's "Kill The Boredom Demon" Jive Pad, 42nd Edition
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Does it have that strong lamb taste? You used lamb, right?Originally posted by choco B:Yes all the time! LOL
I like it, but SO is a little sensitive to the strong smell. I still dunno what's the diff btn lamb and mutton, anyway. -
near to boat quay.Originally posted by hisoka:macpherson or near bugis?
nearest mrt is clarke quay. -
What does the original look like? Starchy and brown issit?
No idea how it gets that way because the recipe doesn't call for any thickening agent.... maybe it's just the product of hours and hours of stewing....
Originally posted by av98m:It looks different, but hey, it looks delicious. So the next pot luck you cook this ok?
*scribbles in notebook* -
told you to go look for a 'medical hall' so that you pay around $5 less
Originally posted by av98m:oh! and found that pregaine shampoo at a pharmacy.
very good stuff! no weird residue!
but the price.........
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WTH
The lamb still ok lah. Never tried cooking the salted egg thingy before.Originally posted by av98m:wait hang on.................choco b was supposed to make that salted egg thingy.......................neh mine, she can do both!
*makes mark on notebook*
*presses laugh button* -
uhh.. a trick i learnt from watching Nigella Lawson last night...
use flour and spices to coat the chunks of meat... then sear the meat to seal in the juices over a hot pan with some oil..
the flour and spices stuck on the meat will in turn become the thickening agent
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I used mutton. I suspect lamb == mutton
If you search allrecipes.com, mutton results == 0.
The lamb taste is not strong at all. Unlike lamb chops that can be quite jelat, this won't make you jelat. FYI mine was about 500gm of mutton stewing in the slow cooker on auto for about 8 hours. Not sure if the cooking time and method made a difference from the recipe's.Originally posted by Wanda:Does it have that strong lamb taste? You used lamb, right?
I like it, but SO is a little sensitive to the strong smell. I still dunno what's the diff btn lamb and mutton, anyway. -
That's an idea.
I didn't dare mix in corn starch in case I killed the stew LOLOriginally posted by the Bear:uhh.. a trick i learnt from watching Nigella Lawson last night...
use flour and spices to coat the chunks of meat... then sear the meat to seal in the juices over a hot pan with some oil..
the flour and spices stuck on the meat will in turn become the thickening agent -
Salted egg thingy?
What is that? Is it the steamed salted egg, century egg and normal egg thingy?
SO cooked the Parrotfish yesterday only
He forgot the salt though I told him to add it ><
So it turned out alright but would be nicer if it has the salt
I cooked garlic butter rice with raisins
He gave all the other fishes to his mum and just kept the garouper and coral trout for our own consumption -
I can't even remember already, I only remember the salted egg part
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OKie.Originally posted by choco B:I used mutton. I suspect lamb == mutton
If you search allrecipes.com, mutton results == 0.
The lamb taste is not strong at all. Unlike lamb chops that can be quite jelat, this won't make you jelat. FYI mine was about 500gm of mutton stewing in the slow cooker on auto for about 8 hours. Not sure if the cooking time and method made a difference from the recipe's. If I try it, I will cook it on the stove....no have slow cooker (coz it's likely to be another white elephant in my home). -
Was it the bear who's cooked this dish before?Originally posted by av98m:I can't even remember already, I only remember the salted egg part
Oh, perhaps it's SC ! -
It's sliced pumpkin stir-fried in massive amounts of salted egg yolks, with a little bit of hay bee thrown in. Sweet, golden, oily goodness!
What to do with all the left over salted egg whites, I wonder -
Actually you don't need corn starch for stewsOriginally posted by choco B:What does the original look like? Starchy and brown issit?
No idea how it gets that way because the recipe doesn't call for any thickening agent.... maybe it's just the product of hours and hours of stewing....
But you really need to stew it for hours and I only cook stews during weekends for that reason >< and yes cream helps to thicken it
Especially if your stew contains bone, with hours of stewing the collagen will seep out and that helps to thicken the stew too
(From morning till evening over a low flame) -
How did he cook the parrotfish?
Butter rice - Easy to do? Is baking involved? Got recipe?Originally posted by elindra:Salted egg thingy?
What is that? Is it the steamed salted egg, century egg and normal egg thingy?
SO cooked the Parrotfish yesterday only
He forgot the salt though I told him to add it ><
So it turned out alright but would be nicer if it has the salt
I cooked garlic butter rice with raisins
He gave all the other fishes to his mum and just kept the garouper and coral trout for our own consumption -
Goodness!!! @@Originally posted by choco B:
It's sliced pumpkin stir-fried in massive amounts of salted egg yolks, with a little bit of hay bee thrown in. Sweet, golden, oily goodness!
What to do with all the left over salted egg whites, I wonder
BUt sounds really good
Take a pic if you cook it!
So you mash the salted egg yolks and coat the sliced pumpkin?
For the egg whites you can use it to steam fish or make steamed prawns in egg white with garlic -
i dun care u all wanna go whr.... but i want fish and crab!!!!
av if i go all the way to bukit timah and they no have these two.. u'll be skinned de hor!
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Salted eggs fan...must be SC liao.
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I find the slow cooker useful, just assemble in the morning and come home to soup/stew at night.
My white elephants are the sandwich makers. I have two from free gifts and presents
Originally posted by Wanda:OKie. If I try it, I will cook it on the stove....no have slow cooker (coz it's likely to be another white elephant in my home). -
Originally posted by tare:i dun care u all wanna go whr.... but i want fish and crab!!!!
av if i go all the way to bukit timah and they no have these two.. u'll be skinned de hor!
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i just killed about 20 trees printing out the crap for the meeting tomorrow
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Wait I post the picsOriginally posted by choco B:How did he cook the parrotfish?
Butter rice - Easy to do? Is baking involved? Got recipe?
It's in Banana Leaf
Baked Tumeric Parrot Fish
Err butter rice is simple la
It's like fried rice
Dump 1 yellow/white onion into the blender with 1 whole garlic (not clove, the whoel thing skinned) and some ginger and a bit of salt) Sorry hor mine is alot of agaration one (All these really depends on the amount of rice you cooking. I cooked enough rice for today too)
Heat up wok / frying pan and add butter, melt it and stir fry above mixture till fragrant (cannot be too hot or it burns)
Add in pine nuts (if u have. I ran out and forgot to buy)
Add in rice and turn up the heat and mix well. Add in raisins and mix well.
Serve -
No coating required. I think just mash the yolks and stirfry with the pumpkin.
One day, one day... LOLOriginally posted by elindra:Goodness!!! @@
BUt sounds really good
Take a pic if you cook it!
So you mash the salted egg yolks and coat the sliced pumpkin?
For the egg whites you can use it to steam fish or make steamed prawns in egg white with garlic -
It was actually a dish I had in China
Turned out to be one of the most memorable items from that trip LOLOriginally posted by Wanda:Salted eggs fan...must be SC liao. -
to prevent av's impending death, let's go to "signboard seafood" instead
heck! i don't mind taking a long drive to fetch tare home after drinks.. i suggest a bunch of quiet pubs near Pasir Panjang...Originally posted by tare:i dun care u all wanna go whr.... but i want fish and crab!!!!
av if i go all the way to bukit timah and they no have these two.. u'll be skinned de hor!