tag:blogger.com,1999:blog-25397689824434026462024-03-12T20:33:44.399-07:00Stolen Recipe^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2539768982443402646.post-8330645845407858022009-02-13T17:31:00.000-08:002009-02-13T17:43:56.337-08:00Cup Cake Journey: Part 1<span style="font-size:85%;"><span style="font-weight: bold; font-family: georgia;">14th February 2009</span><br /><span style="font-weight: bold; font-family: georgia;">Weather: Sunny. Perfect valentine day for those love </span><br /><br /><span style="font-family: georgia;">My Bro has asked me to prepared fondant decorated cupcakes for his wedding. And today I had my first go. My biggest concern is whether I can bake some presentable cupcakes. Below is the result of my first attempt.</span><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMqWTMcpOTnV6tXaDxlDK6N7oGqa3VYOKeZKntuglM6EVUuBkQLaHNhJSrw2CyEd6w3qYUhC3bOVdizqKDCVlhd6Qmr6JaEiJM763e1rtCdIn9IolSOooaMaawNUyJeNwCdoxlbAdKxo/s1600-h/IMG_1284.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMqWTMcpOTnV6tXaDxlDK6N7oGqa3VYOKeZKntuglM6EVUuBkQLaHNhJSrw2CyEd6w3qYUhC3bOVdizqKDCVlhd6Qmr6JaEiJM763e1rtCdIn9IolSOooaMaawNUyJeNwCdoxlbAdKxo/s400/IMG_1284.jpg" alt="" id="BLOGGER_PHOTO_ID_5302461978462634242" border="0" /></a><span style="font-family: georgia;">The cupcakes overflowwww!!!! Haha. The results of using self-raising flour. But I do like the loose and soft texture of the cupcake thou. Yum. I might just reduce the amount of mixture in each cup next time.</span><br /><br /><span style="font-weight: bold; font-style: italic; font-family: georgia;">to be continue..............</span><br /></span>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-74155079970701302242008-11-29T16:59:00.000-08:002008-11-29T17:13:51.002-08:00BaklavaBaklava. From how I see this dessert, it is a variation of the galaktoboureko substituting custard with nuts. Most of the time, people uses macadamia, walnuts and pistachio. Don't use peanuts k. haha. I always had an impression before I came to Adelaide that nuts should be relatively cheap over here in Australia. But let me tell you, this is definitely not the case!!. Its still so expensive. Costed me near to 30 bucks to make this dessert. haha. But at least it turned out fine. Tada~~~ <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSYx-PFxbvQrbcfA5jJov0_hJNPZtuQlim4qRuH95lHuicNWJotPDJmv7QLpfsUrR2yZzF01daYCdJWcIylopfGLqGPI_oFpdx8Ga1-b9dD93GGT2cKfUQNNoJafaPB8k72NWWBPdpHE/s1600-h/IMG_0777_small.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSYx-PFxbvQrbcfA5jJov0_hJNPZtuQlim4qRuH95lHuicNWJotPDJmv7QLpfsUrR2yZzF01daYCdJWcIylopfGLqGPI_oFpdx8Ga1-b9dD93GGT2cKfUQNNoJafaPB8k72NWWBPdpHE/s320/IMG_0777_small.JPG" alt="" id="BLOGGER_PHOTO_ID_5274250208209167170" border="0" /></a>Well, not too bad considering its my second try making it. (I burned by first one by leaving it in the oven unattended..haha). Well, if I were to make it again, I would do the adjustment below.<br /><br />1) More filo.<br />2) Thicker nut layers and coarser grain<br />3) Gonna cut before I bake for better presentation<br />4) Gonna fry the but into a moist mixture. Not sure how I am gonna do this. Most probably with sugar syrup and honey. hehe.<br /><br />And christmas is coming!!!. I wonder how will I celebrate it this yr....^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-58757592224638735622008-06-12T18:23:00.000-07:002008-12-11T05:46:33.084-08:00Site IntroductionGomen!! For those that have visited my site for the past few months, I'm sorry for the lack of updates. Life wasn't good for the past few months and my crappy kitchen forbids me to cook anything. Haha. Other than that, I lost my camera on my way back to Malaysia back in January.<br />Well, I still doesn't have anything to update thou but I will introduce a very good site to the cake lovers out there.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZruepMg0IzmoHAnk8CXHdUc_hviAvYPkUL7vOquKzfyHWTAkG6mL-1z01P14EJ8FrYEgxQA5po8fg0IhPT4rfCi2rkUPShyphenhyphenjR6rPHW5-PJJNhLju6PI4IO3CMmr1YAoakpBWvQkRykc/s1600-h/hk+site.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZruepMg0IzmoHAnk8CXHdUc_hviAvYPkUL7vOquKzfyHWTAkG6mL-1z01P14EJ8FrYEgxQA5po8fg0IhPT4rfCi2rkUPShyphenhyphenjR6rPHW5-PJJNhLju6PI4IO3CMmr1YAoakpBWvQkRykc/s400/hk+site.jpg" alt="" id="BLOGGER_PHOTO_ID_5211173895730393730" border="0" /></a><br />Its unfortunate that the site is in Chinese. Unlucky for all the bananas out there.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNvTGvFpPx-PDYosr4tG43hyznU1dMWrhyw99V_BrFOBA8yeJ97XeMhDWVRU_v9aiKcvXSnDruWaQEMeztJ5-ugChR06cmQ-1WFwdJxuCNwg2Jn2U58OA938GEo6UBHnTQ498EgQjC04/s1600-h/Tiramisu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNvTGvFpPx-PDYosr4tG43hyznU1dMWrhyw99V_BrFOBA8yeJ97XeMhDWVRU_v9aiKcvXSnDruWaQEMeztJ5-ugChR06cmQ-1WFwdJxuCNwg2Jn2U58OA938GEo6UBHnTQ498EgQjC04/s400/Tiramisu.jpg" alt="" id="BLOGGER_PHOTO_ID_5211176221548208498" border="0" /></a><br />They even have my favourite tiramisu cake!!!!! Goshhhh....<br /><br /><img src="file:///C:/DOCUME%7E1/chinfatt/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmKG3zYEhLXCWVFe5Rgs5IqKqMhonzAWMtTHveGZs05Cl6IjmherQB-ScVOZLPa1PNRYKj8eznL4h5zfyd8HOS5cVj6ytXjGqw05RySUTb6UFelaNIy9EZfvmOUTLBVvbGA0QNKorwdU/s1600-h/creme+brulee.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmKG3zYEhLXCWVFe5Rgs5IqKqMhonzAWMtTHveGZs05Cl6IjmherQB-ScVOZLPa1PNRYKj8eznL4h5zfyd8HOS5cVj6ytXjGqw05RySUTb6UFelaNIy9EZfvmOUTLBVvbGA0QNKorwdU/s400/creme+brulee.jpeg" alt="" id="BLOGGER_PHOTO_ID_5211177633369056434" border="0" /></a>And my Creme Bruleee which I have attempted last time but failed miserably...haha..<br />Anyway, here is the link to the site<br /><br /><a href="http://www.rthk.org.hk/elearning/dessert">http://www.rthk.org.hk/elearning/dessert</a><br /><br />Have fun!!!! And tell me if u are successful.<br />Ohya....I have to give credit to Kylie for introducing me to this site^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com2tag:blogger.com,1999:blog-2539768982443402646.post-50693277413265432642008-01-16T16:52:00.000-08:002008-12-11T05:46:34.736-08:00Christmas Special<p align="center"></p><span style="font-size:85%;">During last Christmas, a friend of mine decided to hold a small dinner gathering at her place just to celebrate this festive season. Thou, I never really celebrate Christmas, I was kinda looking forward to it. I'm roasting my first ever turkey..:). thou it didn't turn out that well. Haha.<br /></span><p align="center"><span style="font-size:85%;"><em><span style="font-family:georgia;"><strong>Baked Ham with Sweet Sauce<br /></strong>2.25kg of smoked Gammon<br />1onion (finely diced)<br />1carrot (Roughly chopped)<br />1 celery stick<br />1 bouquet garni sachet<br />6 peppercorns</span></em></span></p><span style="font-size:85%;"></span><p align="center"><span style="font-size:85%;"><em><span style="font-family:georgia;"><strong>For the glaze<br /></strong>Whole cloves<br />50 g of brown sugar<br />2 tbsp of golden syrup</span></em></span><br /></p><span style="font-size:85%;"></span><p align="center"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6obWGfI9zhSQHrEDWY26j8Jpg8jnHJyfBfLWcdTWwUh-Og-82zjvhZvMmD5VZVvr5n3liw1SdDn8Tonk-_LOENUn370Rh5afQQ9KSosCiyRJMUub8NJIMOZKyvrmfE7AfUjtS2hKKAuE/s1600-h/DSCF1944_small.JPG"><img id="BLOGGER_PHOTO_ID_5156243366372874690" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6obWGfI9zhSQHrEDWY26j8Jpg8jnHJyfBfLWcdTWwUh-Og-82zjvhZvMmD5VZVvr5n3liw1SdDn8Tonk-_LOENUn370Rh5afQQ9KSosCiyRJMUub8NJIMOZKyvrmfE7AfUjtS2hKKAuE/s200/DSCF1944_small.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUmHrcjvpfyU7AV_4ljnJipggH-wRCU-1AbBjg-2iP3JYGSAoBSWMZ7tfwUUVyP1y1zXpDdWAdGbJDPG4jL9FGZTfh8XmA7A65rGtyJknduxaYHwl4RvB0TY811XlJ7fE4XWcNv3wyzA/s1600-h/DSCF1954_small.JPG"><img id="BLOGGER_PHOTO_ID_5156244577553652210" style="width: 116px; height: 151px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUmHrcjvpfyU7AV_4ljnJipggH-wRCU-1AbBjg-2iP3JYGSAoBSWMZ7tfwUUVyP1y1zXpDdWAdGbJDPG4jL9FGZTfh8XmA7A65rGtyJknduxaYHwl4RvB0TY811XlJ7fE4XWcNv3wyzA/s200/DSCF1954_small.JPG" border="0" height="151" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTqMruqhUvAIGzNWXCE0_XL_GogCt3y3Qdkm80RqRI1NmcIIP3irR7tZfqAnLkDHxZOqSwMb2yBBR0NuxOGAnMSlAG5y6Y8MAJFf0VN29lHVbMtoQWFRWAOONnBe_z0sskWt7SH3u_to/s1600-h/DSCF1947_small.JPG"><img id="BLOGGER_PHOTO_ID_5156244075042478546" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTqMruqhUvAIGzNWXCE0_XL_GogCt3y3Qdkm80RqRI1NmcIIP3irR7tZfqAnLkDHxZOqSwMb2yBBR0NuxOGAnMSlAG5y6Y8MAJFf0VN29lHVbMtoQWFRWAOONnBe_z0sskWt7SH3u_to/s200/DSCF1947_small.JPG" border="0" /></a></span> </p><span style="font-size:85%;">Directions</span> <ol><li><span style="font-size:85%;">Soaked the Smoked Ham in water overnight and removed any scum and appear on the surface.</span></li><li><span style="font-size:85%;">On next day, bring a pot of water to simmer and add in the onion, carrot celery, 1 packet of bouquet garni, peppercorns and ham. Simmer the ham for 1 hour. </span></li><li><span style="font-size:85%;">Remove the ham from the water and let it cool for an hour so as to let the ham regain its firmness. </span></li><li><span style="font-size:85%;">When cooled, remove the skin of the leg ham and carve the surface into a network of diamond shape. </span></li><li><span style="font-size:85%;">Insert the cloves in the middle of each diamond cutting as shown below..:)<img id="BLOGGER_PHOTO_ID_5156244813776853506" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72UlthYn0M3O53kS-GJPBepYlHfo3Fh18Maxk3yu78To9a7P5xBFGMDq3E97FuDAygkU9wVY9QyrwejDJTpe_siVVtqc1BEL4NX61euanyxpi5teEhaTjZY9Wi8XkgSXC0ojap2BdCWY/s320/IMG_3632_small.jpg" border="0" /></span></li><span style="font-size:85%;"><br /></span><li><span style="font-size:85%;">On a pan heat the brown sugar and sugar syrup together and stirred in a little bit of water just to make it liquid. Glaze over the ham. </span></li><li><span style="font-size:85%;">Baked the ham in the oven for 45 mins or until the surface turns golden brown. </span></li></ol><br /><div align="center"><span style=";font-family:georgia;font-size:85%;" ><em><strong>Yakitori<br />(Skewered Chicken)<br /></strong>1kg chicken thigh fillet<br />½ cup sake<br />¾ cup Japanese Soy Sauce<br />½ cup mirin<br />2 table spoon sugar<br />1 cup spring onions, cut diagonally into 2 cm pieces</em></span></div><span style="font-size:85%;"><br /></span><span style=";font-family:georgia;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5156248271225526802" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnCp6jirUYKWzeBvx2pHr_-1YTpAL6NZ9vN05mobSPLQzjSZFTUYPm0kjogrXF7X2iiUpl7TT-Mdnu2BnkIPlu6_GGy-dHW1CeoiL0s7_CBSt0dF5ZeiAUTCx8-S_s2bP2Y_K-eRadRE/s320/IMG_3635_small.JPG" border="0" /></span><span style=";font-family:georgia;font-size:85%;" >Directions<br /></span><ol><li style="font-family:georgia;"><span style="font-size:85%;">Prepare the skewer as shown the picture above.</span></li><li style="font-family:georgia;"><span style="font-size:85%;">On a pan, heat the sake, Japanese soy sauce, mirin and sugar together until the mixture are mixed properly.</span><span style="font-size:85%;"><em><br /></em></span></li><li style="font-family:georgia;"><span style="font-size:85%;"><span style="font-size:85%;">Marinate the skewered meat with the mixture and put it overnight in the refrigerator.</span></span></li><li><span style=";font-family:georgia;font-size:85%;" ><span style="font-size:85%;"><span style="font-family:georgia;">Bake in the oven for 30-40 mins on 160 degrees</span><br /></span></span><br /></li></ol><div align="center"><span style=";font-family:georgia;font-size:85%;" ><em><strong>Parsnip and Bacon Croquettes<br /></strong>450g parsnips, cut roughly into small pieces<br />2 tbsp of butter<br />1 garlic cloves<br />1 tbsp of chopped fresh coriander<br />Salt and freshly ground pepper<br /></em></span><span style=";font-family:georgia;font-size:85%;" ><em>1 egg beaten<br />panko<br /></em></span></div><span style="font-size:85%;"><br /></span><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5156248408664480290" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTbghXiMBAPT9ixUfIV9tPtIotxII97c8o2mUjZDwLyfics8ZFZS4yhR-4nE73ziwI-1m5io8X5bdScY5qF0QlqhBoYKWk7sEZ5iwwfBZPy-I0fDthxTCSNtbCIyjCBlYX_Kt3CqXHSU/s320/IMG_3639_small.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5156248636297746994" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUxziZC07dgNBm3gUuYBZxQvV77gSpurkvIE0_IkyPaeYcRsmuRrPCqJ8wKKEnCSYbJsLgSCXjmiiMAe7R9Ox5soeoa7vqyoAsYHfiXZ6wuJcLMkT1oYxEkkbttHBKeh0_7fGw9yFyoU/s320/IMG_3646_small.JPG" border="0" /><br />Directions<br /></span><ol><li><span style="font-size:85%;">Boil a pot of water and add a pinch of salt into the water.</span></li><li><span style="font-size:85%;">Once the water starts to boil, put the parsnip into the water and boiled for 10 mins or until soft.<br /></span></li><li><span style="font-size:85%;">Remove the parsnip from the water and allow to cool.</span></li><li><span style="font-size:85%;">If you have a food processor, blend the parsnips and the rest of the ingredient until smooth or blend it manually.</span></li><li><span style="font-size:85%;">Shape the mixture into any shape of your liking.</span></li><li><span style="font-size:85%;">In a separate bowl, beat the eggs for 2~3 mins.</span></li><li><span style="font-size:85%;">Dip the croquettes into the egg and roll it in the panko. </span></li><li><span style="font-size:85%;">Fry the croquettes in batch. Take care as to control the heat of the oil as they brown easily.</span><br /></li></ol><br /><div align="center"><span style="font-size:85%;"><em><strong>Roast Turkey</strong><br />4.5 kg oven ready, turkey , with giblets(thawed if frozen)<br />1 large onion,<br />6 whole cloves<br />50g butter, softened<br />Salt and freshly ground black pepper<br />For the stuffing<br />225g rindless streaky bacon, chopped<br />1 large onion, finely chopped<br />2 tbsp of fresh parsley<br />2 tbsp of dried mixed herbs<br />1 large egg, beaten</em></span></div><br /><div align="center"><span style="font-size:85%;"><em><strong>For the Gravy</strong><br />2 tbsp Plain Flour<br />450ml Giblet stock<br /></em></span></div><span style="font-size:85%;"><br /></span><br /><span style="font-size:85%;"><br /></span><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5156248932650490434" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xFg4z-FMsN_cLnWDuryDNEQRy8LdXZhHoFLakSkC0nbY9r0nhX9vrh9AGtnnJ-CJbyKHlgtGlyVEqUrTk9WbQFbiM9hlCslL_xqGUAU9c7Zub70FMLivujtWPyOSFrUZizqb5NikXH8/s400/IMG_3647_small.JPG" border="0" /> <p align="center">I didn't find the turkey delicious so I won't post the recipe here. The steps are more or less imaginable with the key steps below<br /><br />Preheat to 200 degrees<br />Allow 15 mins per 450g plus 15 mins over<br />Lower to 180 degrees<br />Baste every 30 mins<br />Put meat ball in during the last 20 mins</p></span><span style="font-size:85%;"><em></em></span><span style="font-size:85%;"><br /><p></p></span><span style="font-size:85%;"><br /><br /></span>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-60687643150261040952008-01-06T11:22:00.000-08:002008-12-11T05:46:35.229-08:00Okonomiyaki<div align="left"><span style="font-family:georgia;font-size:85%;">I learned this recipe from an interesting friend of mine (She sweat's while eating ice cream...^^) in Japan. Its a well-known street food there and its recipe varies from areas to areas. Some people called it Japanese Pizza for some unkown reasons. What I have here is a very simple versions of it. hehe. I do not have the metric amounts of the ingredients to use as while we are making it, the 'chef' instructions goes like this, "Drops a few egg, add some flour, add some milk, add the rest of the ingredients, if too watery, add more flour, if too stiff, add more milk, haha....thats how it goes".</span></div><div align="left"><span style="font-family:georgia;font-size:85%;"></div></span><div align="left"><strong><span style="font-family:georgia;font-size:85%;"></span></strong> </div><div align="left"><strong><span style="font-family:georgia;font-size:85%;">Ingredients</span></strong></div><ul><li><div align="left"><span style="font-family:georgia;font-size:85%;">cabbage</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">milk</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">eggs</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">flour</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">cheese</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">bacon</span></div></li></ul><p align="left"><span style="font-family:georgia;"><span style="font-size:85%;"><strong>Seasonings</strong><br /></span></span></p><ul><li><div align="left"><span style="font-family:georgia;font-size:85%;">BBQ sauce/ okonomiyaki sauce</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">Mayonnaise</span></div></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">Fish flakes</span></div></li></ul><p align="left"><span style="font-family:georgia;"><span style="font-size:85%;"><strong>Directions </strong><br /></span></span></p><ol><li><div align="left"><span style="font-family:georgia;font-size:85%;">Drops a few egg, add some flour, add some milk, add the rest of the ingredients, if too watery, add more flour, if too stiff, add more milk, haha....That's roughly how it should looks like</span></div><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5152450789991422338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wobWZXpCvK9OpDCyKFhvlVzS2spdxJ7fS4KpybfHddA9TmmOVK5OwgnubucephP_OT_isuzFCY9wXVHw1tkURFsoZ1de379vfAGHa1uQFBZ4CT5e_LZv8xmncY2TjnYqMs1N6ZJAWbs/s320/IMG_2386_small.JPG" border="0" /></span></li><li><div align="left"><span style="font-family:georgia;font-size:85%;">Heat some oil on a pan. When its hot, scoop some of the mixture onto the pan. Flatten the mixture to the shape of the pancake. Place a piece of bacon and cheese on top of the okonomiyaki. After that layer another level with the mixture. </span></div></li><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5152455862347798962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYN1DAO5iTOky5nb-6SAS-H5GjUmT3JcVO8poLVrD2wkyLHaje5aPNmnGzr0F-BeXw7tIGdOnZq4yO7LLuDz8R35LiSgpZlikpD1X24QV_B9tIXxUB9hFA7yiRyr79bG5Sw7gHjqzlFo/s320/IMG_2387_small.JPG" border="0" /></span> <li><span style="font-family:georgia;font-size:85%;">When the okonomiyaki is cooked, squeeze some BBQ sauce and mayonnaise onto it. For a finishing touch, add some fish flakes on it. <img id="BLOGGER_PHOTO_ID_5152452443553831330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_RCgAXbu9Bzwng2YEjvxFnzCPfHPgKNLnG9NWS0IA-DNlTtpX6tlAQjNOQauFOXWl6cZTiaQk4vFTNdCWxwgH4MV1kakmoElfFEdJX31CqBLEkRvx4NYGFo1DMHl35DVHD0I0FYdGuI/s320/IMG_2388_small.JPG" border="0" /></span></li></ol><p align="center"><span style="font-family:georgia;font-size:85%;">Delicious....</span></p><br /><br /><p></p>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-38647465391255624982007-11-28T01:33:00.001-08:002007-11-28T02:13:01.608-08:00Crab-bing Crab-bing"Crabbing" has always been the word known among my frens as catching crabs. Haha. Great. We just created a new english vocab. haha. Crabbing has always been my favourite sports that I enjoyed doing in Adelaide. You have fun and obtained FREE SEAFOOD at the same time which I consider as a luxury. Chinese calls it kill two bird with one stones.<br /><br />In Adelaide, summer is the best time for catching crabs as this is the season for sand crabs. People have told me of stories being able of catching 100++ crabs in one go around this season. Drools..food for a week...haha,..but my best catch so far is only 26. Below are the photos from that day's journey....<br /><span style="text-decoration: underline;"><br /><div><embed src="http://widget-af.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="cy=bb&il=1&channel=720575940384366511&site=widget-af.slide.com" style="width:400px;height:320px" name="flashticker" align="middle"></embed><div style="width:400px;text-align:left;"><a href="http://www.slide.com/pivot?cy=bb&ad=0&id=720575940384366511&map=1" target="_blank"><img src="http://widget-af.slide.com/p1/720575940384366511/bb_t040_v000_a000_f00/images/xslide1.gif" border="0" ismap="ismap" /></a> <a href="http://www.slide.com/pivot?cy=bb&ad=0&id=720575940384366511&map=2" target="_blank"><img src="http://widget-af.slide.com/p2/720575940384366511/bb_t040_v000_a000_f00/images/xslide2.gif" border="0" ismap="ismap" /></a> <a href="http://www.slide.com/pivot?cy=bb&amp;ad=0&amp;id=720575940384366511&amp;map=2" target="_blank"><img src="http://widget-af.slide.com/m/720575940384366511/bb_t040_v000_a000_f00/images/xslide9_1.gif" border="0" ismap="ismap" /></a></div></div><br /></span><br />haha...cooking crabs is a pain in the ass....so hard to clean , so complicated to cook, ...but still I enjoy crabbing ....^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-26638102034961747502007-11-28T00:58:00.000-08:002008-12-11T05:46:35.539-08:00creamy leek potato soupUpon the request of whitetulips, here it is, the creamy leek soup.<br /><h2 style="font-family: verdana;"><span style="font-size:85%;">INGREDIENTS</span></h2> <ul style="font-family: verdana;"><li><span style="font-size:85%;">2.5 kg white potatoes, peeled<br /></span></li><li><span style="font-size:85%;">6 cups chicken broth</span></li><li><span style="font-size:85%;">2 leeks, bulb only</span></li><li><span style="font-size:85%;">salt and pepper to taste</span></li></ul> <!-- DIRECTIONS --> <h2 style="font-family: verdana;"><span style="font-size:85%;">DIRECTIONS</span></h2> <ol style="font-family: verdana;"><li><span style="font-size:85%;"><span>Cook the potatoes in water until soft. Drain and set aside. </span></span></li><li><span style="font-size:85%;"><span>Diced the potatoes and put it in the food processor in batches. Add 5 cups of chicken stock.<br /></span></span></li><li><span style="font-size:85%;"><span>Half the leek and diced the buttom part of the leek (One with the bulb). Place in the food processor<br /></span></span></li><li><span style="font-size:85%;"><span>Blend until smooth.</span></span></li><li><span><span style="font-size:85%;"> In a pot, stir in the blended mixture and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.</span> </span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTWf4QNsEzm9aPjV-fqdiA85jukbMQvxqjnbUDO77AqkPa3Xt9MEhidHG6ujWNpPWZPhcfHhu62m9wcPtdIHvKxwjliX65Iqnd7Pbmi-MZA5IM7AvqyLT5YPZo0U5Utb7bxZBPgIQqaI/s1600-h/IMG_2399_edited.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTWf4QNsEzm9aPjV-fqdiA85jukbMQvxqjnbUDO77AqkPa3Xt9MEhidHG6ujWNpPWZPhcfHhu62m9wcPtdIHvKxwjliX65Iqnd7Pbmi-MZA5IM7AvqyLT5YPZo0U5Utb7bxZBPgIQqaI/s320/IMG_2399_edited.jpg" alt="" id="BLOGGER_PHOTO_ID_5137817049820691554" border="0" /></a><br />This soup might seem complicated at first but it's a very simple and easy to make soup. No cream or milk needed at all. Enjoy^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-1835367153740378032007-09-27T20:02:00.000-07:002008-12-11T05:46:36.116-08:00FinallY!!!...Sorry for not updating this blog for such a long long long and I mean LONG time. I'm kinda busy with my final year project and haven't had the time to cook something nice. Today, I will introduce a very nice recipe to all the dessert lovers out there.<br /><br />The name of this dessert is called Galaktoboureko with custard between layers of filo. The name derives from the Greek "ghala", meaning milk, and from the Turkish <span style="color: rgb(0, 0, 0);">börek</span>, meaning filled, thus meaning "filled with milk." I came across this dessert while I am working. A colleague introduced me to this dessert (haha, obviously we are slacking in the kitchen) but I only know that its a greek dessert at that time. After eating it, I totally fall in love with it. The sweetness in the custard, the crunchy filo layer and the yummy sugar syrup...so irresistible. Furthermore, it's not fatty as only minimum amount of butter is used.<br /><br /><span style="font-family: trebuchet ms;font-size:85%;" ><span style="font-weight: bold;">Galaktoboureko </span><br /><br /><span style="font-weight: bold;">Ingredient</span><span style="font-weight: bold;"> </span></span><span style="font-family: trebuchet ms;font-size:85%;" ><br /></span><span style="font-family: trebuchet ms;font-size:85%;" >3-4 cups whole milk<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >1 cup semolina flour/rice flour<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >3 1/2 tablespoons cornstarch<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >1 cup white sugar<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >1/4 teaspoon salt</span><br /><span style="font-family: trebuchet ms;font-size:85%;" >4 eggs<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >1/2 cup white sugar</span><br /><span style="font-family: trebuchet ms;font-size:85%;" >1 teaspoon vanilla extract<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >3/4 cup butter, melted<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >12 sheets phyllo dough</span><br /><span style="font-family: trebuchet ms;font-size:85%;" >1 cup water<br /></span><span style="font-family: trebuchet ms;font-size:85%;" >1 cup white sugar</span><br /><span style="font-family: trebuchet ms;font-size:85%;" ><br />This recipe is adopted from allrecipes.com and it works magically.<br /></span><br /><span style="font-size:85%;"><span style="font-weight: bold;">Steps</span></span> <ol style="font-family: trebuchet ms;"><li><span style="font-size:85%;"><span> Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm. </span></span></li><li><span style="font-size:85%;"><span> In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. </span></span></li><li><span style="font-size:85%;"><span> Fold the whipped eggs into</span></span><span style="font-size:85%;"><span> the hot semolina mixture. P</span></span><span style="font-size:85%;"><span>artially cover the pan, and set aside to cool. </span></span></li><li><span style="font-size:85%;"><span> Preheat the oven to 350 degrees F (175 degrees C).</span></span></li><li><span style="font-size:85%;"><span> Butter a 9x13 in</span></span><span style="font-size:85%;"><span>ch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down. </span></span></li><li><span><span style="font-size:85%;"> Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the ho</span></span><span><span style="font-size:85%;">t sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator. Cooling completely is a very important step as the dessert will become soggy if u put it in the fridge while its</span></span><span><span style="font-size:85%;"> hot.</span></span></li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPll4xYoYh73mPjZiCqyOOF8298WdDu826SIqTrQca6zKOUe6URlW7o8iwKmto5Rd13nW3qVqAwnjbn_HBESObOX_eVlkkLz6baeumN0owgYSpONakEWaVkvAmeXAIJBN_2SYwJiYQPAk/s1600-h/IMG_2358_edit.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPll4xYoYh73mPjZiCqyOOF8298WdDu826SIqTrQca6zKOUe6URlW7o8iwKmto5Rd13nW3qVqAwnjbn_HBESObOX_eVlkkLz6baeumN0owgYSpONakEWaVkvAmeXAIJBN_2SYwJiYQPAk/s200/IMG_2358_edit.JPG" alt="" id="BLOGGER_PHOTO_ID_5115090309395850626" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxDIZwT-doxbNZtgPWAt30E-H4_FdhZwfMtZUJ0g5oxZ_XCAVXJzQLZLCGrVROB4EoJlxymDdggjcg5xFsGl6n9jdJWinMRxsdY5C0KZo3Gsi2Mm22LQXPO7t1lqEa26euYaZGULA_I/s1600-h/IMG_2362_edit.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxDIZwT-doxbNZtgPWAt30E-H4_FdhZwfMtZUJ0g5oxZ_XCAVXJzQLZLCGrVROB4EoJlxymDdggjcg5xFsGl6n9jdJWinMRxsdY5C0KZo3Gsi2Mm22LQXPO7t1lqEa26euYaZGULA_I/s200/IMG_2362_edit.JPG" alt="" id="BLOGGER_PHOTO_ID_5115090601453626770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC_r__RxMsd5JakGpSkA8_8g0aQFURdwDHkU5qJtuhiFAl32FG_zxhpxh_WDAFWa7wB3JNign6dGW6LOGVdZlFdlTRH-jA_tWyCWMwVhkArzWE5g6vjMVb8OWz5Tv41FXG2vppwvFl-0/s1600-h/IMG_2361_edit.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC_r__RxMsd5JakGpSkA8_8g0aQFURdwDHkU5qJtuhiFAl32FG_zxhpxh_WDAFWa7wB3JNign6dGW6LOGVdZlFdlTRH-jA_tWyCWMwVhkArzWE5g6vjMVb8OWz5Tv41FXG2vppwvFl-0/s200/IMG_2361_edit.JPG" alt="" id="BLOGGER_PHOTO_ID_5115091082489963938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqs2P-vCCJa1gXhA9693x1vO0AJ2IHXb9_wyEcMYJp6szVJXG1kfjfObH1T0icUU4Lvyp1j_jHEeFHLzShwCWe-0JIDkZQO5cScBoECAIovOjO3xKZhS5sOC7ntcYkVam5CM61L2pMYJM/s1600-h/IMG_2376-EDIT.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqs2P-vCCJa1gXhA9693x1vO0AJ2IHXb9_wyEcMYJp6szVJXG1kfjfObH1T0icUU4Lvyp1j_jHEeFHLzShwCWe-0JIDkZQO5cScBoECAIovOjO3xKZhS5sOC7ntcYkVam5CM61L2pMYJM/s200/IMG_2376-EDIT.JPG" alt="" id="BLOGGER_PHOTO_ID_5115091627950810546" border="0" /></a>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-17689904797500269812007-08-12T04:43:00.001-07:002008-12-11T05:46:36.812-08:00Love~~ Steamboat!!<span style="font-size:85%;"><br /></span><div style="text-align: left;font-family:georgia;"><span style="font-size:85%;">I don't really care what May Yong says ( She hates hot stuff)...steamboat is definitely one of the best and my favourite when it comes to food. yeah. I get the chance to had steamboat somewhere during this winter but I was too busy to upload them till now. Well for this steamboat I kinda prepared altogether 2 soup base :<br />(1) Mala and (2) ching tang. ..<br /><br /></span><div style="text-align: left;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WH_ssH6WlS-I4xv2vsKtZRLkYJjWI0lEuvc1nq3xq4mpXTHBnOza_j_eKgSJpL17xP6KLD7MKWMx8nvX88RSkIHR2vBGxIpZ4vjr4cQbBzdkJdGSY8tdLe-Vh3EbsuaiM1IEIsI_oP0/s1600-h/IMG_1460_resize.JPG"> <img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WH_ssH6WlS-I4xv2vsKtZRLkYJjWI0lEuvc1nq3xq4mpXTHBnOza_j_eKgSJpL17xP6KLD7MKWMx8nvX88RSkIHR2vBGxIpZ4vjr4cQbBzdkJdGSY8tdLe-Vh3EbsuaiM1IEIsI_oP0/s200/IMG_1460_resize.JPG" alt="" id="BLOGGER_PHOTO_ID_5097784747249602786" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g1C-wrzJEQPxHtXMj3FdW7enL98jMAInA3Ht3fm56ks7tRgJmuaVys8vySZOTtG8okCk1j2FsfA1jcn0FwxBh-bWe-MHXMVT3GMmLM0rF-yfrOWmj-94R721AziNXfx7ERANivkgNoU/s1600-h/IMG_1459_resize.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g1C-wrzJEQPxHtXMj3FdW7enL98jMAInA3Ht3fm56ks7tRgJmuaVys8vySZOTtG8okCk1j2FsfA1jcn0FwxBh-bWe-MHXMVT3GMmLM0rF-yfrOWmj-94R721AziNXfx7ERANivkgNoU/s200/IMG_1459_resize.JPG" alt="" id="BLOGGER_PHOTO_ID_5097784919048294642" border="0" /></a><br /></span><span style="font-size:85%;"><span style="font-style: italic;">Mala Mala Mala....the favourite of the night </span><br /></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGBahEftiFpPAT9EX5ffFj3e_9VXcfuMWSE-D4Qdr-0UhcY4yUgOBGWb4a_i1QCBQ04MeAJL0bgQalId3fbINBl7821XtGVoQ6Smz7TzVHTRIj5qvEEiYIC9OgSVTo4I8uL3Y17qy8b4/s1600-h/IMG_1450_resize.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGBahEftiFpPAT9EX5ffFj3e_9VXcfuMWSE-D4Qdr-0UhcY4yUgOBGWb4a_i1QCBQ04MeAJL0bgQalId3fbINBl7821XtGVoQ6Smz7TzVHTRIj5qvEEiYIC9OgSVTo4I8uL3Y17qy8b4/s320/IMG_1450_resize.JPG" alt="" id="BLOGGER_PHOTO_ID_5097783815241699522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpw5mub3k_oyJJwPlsae-N0H7dmERMoBmXJUIuSgu4BlX9RguEAkp4dLRhSgcSqW1Dcb1GxoQH9R6E7SK8wY8ab7nVcZenyFKfgVidTKDJwnCbYgLtN68Ne3cfCTPV7G8zDfgONbmhTw/s1600-h/IMG_1457_edit.jpg"> <img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpw5mub3k_oyJJwPlsae-N0H7dmERMoBmXJUIuSgu4BlX9RguEAkp4dLRhSgcSqW1Dcb1GxoQH9R6E7SK8wY8ab7nVcZenyFKfgVidTKDJwnCbYgLtN68Ne3cfCTPV7G8zDfgONbmhTw/s320/IMG_1457_edit.jpg" alt="" id="BLOGGER_PHOTO_ID_5097790163203363074" border="0" /></a><br /></span></div><span style="font-size:85%;"><br />Look carefully!!! Ice is part of the decoration....<br /><br /></span><div style="text-align: center;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T_aYL1mtkBb7PCwF5GZZF7eQlqWZAhWLSLh55wc6D3qNgF4_nGkCqK4BtWHYWNf6neYZaJnx45cD_B9lRV8KdY0_lNyngUcsZdBC_seDngUjJj8lp9g32KRKj8nfQm5YAcudeXy6cGs/s1600-h/IMG_1453_resize.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T_aYL1mtkBb7PCwF5GZZF7eQlqWZAhWLSLh55wc6D3qNgF4_nGkCqK4BtWHYWNf6neYZaJnx45cD_B9lRV8KdY0_lNyngUcsZdBC_seDngUjJj8lp9g32KRKj8nfQm5YAcudeXy6cGs/s400/IMG_1453_resize.JPG" alt="" id="BLOGGER_PHOTO_ID_5097790596995059986" border="0" /></a></span><br /></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-family:georgia;">15 dishes!!!! Ladies and gentlemen, get ur chopstick ready!!!!!....^^ or fork.....LET EAT!!!!!!!</span></span><br /></div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-3285827978398906902007-07-14T02:13:00.000-07:002008-12-11T05:46:38.673-08:00Trufflesss!!!<span style="font-family:georgia;font-size:85%;">To say the truth...I really fall in love with Su Yin's truffle. They just look so delicious. Since I have to make something for my friend's Birthday party anyway, I took the opportunity to practice my royal </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyM_oXl4eb6egDFKuVh4S2VbWjY_yKgMH-ruBNubIhTJNPXj_Cc8HXVXQeYQaU2x4a7vQb5bM51F85VT9C9dk-q6ioDvrwOe1NDL2Lbk8PmDFfIT7bPwFRL5EvJcXe3d2vrfelAC1vZo/s1600-h/IMG_1422_edited.JPG"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086981596081915586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyM_oXl4eb6egDFKuVh4S2VbWjY_yKgMH-ruBNubIhTJNPXj_Cc8HXVXQeYQaU2x4a7vQb5bM51F85VT9C9dk-q6ioDvrwOe1NDL2Lbk8PmDFfIT7bPwFRL5EvJcXe3d2vrfelAC1vZo/s200/IMG_1422_edited.JPG" border="0" /></span></a><span style="font-family:georgia;"><span style="font-size:85%;">icing piping & </span><span style="font-size:85%;">trying my hand on those appetising truffles. My housemate thought I am crazy to actually start making truffle in the middle of the night.... haha....well, in my opinion we all are...this is the prove</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOtxAr34aXi5m4V1QWcoBjQ4tt0abqUezwo6khKA5NSmHWg8mY9pfyau9rVvCV4l6G9fd7ydQF_CksLqd2N9jJxcyUCxlYr4dSy1KxIp4Q_jQh3gUUredotxNtB35DT-XihxBPocfPCA/s1600-h/IMG_1445_edited.JPG"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086984761472812786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOtxAr34aXi5m4V1QWcoBjQ4tt0abqUezwo6khKA5NSmHWg8mY9pfyau9rVvCV4l6G9fd7ydQF_CksLqd2N9jJxcyUCxlYr4dSy1KxIp4Q_jQh3gUUredotxNtB35DT-XihxBPocfPCA/s200/IMG_1445_edited.JPG" border="0" /></span></a> </span><br /><p><span style="font-family:georgia;"></span> </p><p><span style="font-family:georgia;"> </p><br /></span><span style="font-family:georgia;"><br /><br /></span></span><span style="font-family:georgia;"></span><span style="font-family:georgia;"></span><span style="font-family:georgia;"></span><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;">We start here with the ingredients for the royal icing piping first. </span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong></strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;"><strong>Royal Icing Piping</strong></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;">1 egg white</span></div><div align="justify"><span style="font-family:georgia;font-size:85%;">280g of icing sugar</span></div><br /><br /><div align="justify"><span style="font-family:georgia;"></span></div><div align="justify"><span style="font-family:georgia;font-size:85%;">Beat the egg white until foamy. Then add the icing a tablespoon at a time. Beat well after each adding. Continue beating the icing until soft peak appears. Continue beating if u desired a stiffer ones. This icing will be used for decorating the truffles later</span></div><br /><br /><p align="center"><span style="font-size:78%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnx-WHyk9kLVoJOuPtdag3JuQHA2X-GBKA8yR9_639eyJCQQI-EMpNr_vB8d50xe-QK0p-fsmhk-56G5Iuf9Bpw4yaD-duJaxa9zuGEdml1JHtn4mv9D491ZCuh-hLmaqDXnh7Pl8OUEk/s1600-h/IMG_1425_edited.jpg"><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5086980178742707826" style="CURSOR: hand" height="251" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnx-WHyk9kLVoJOuPtdag3JuQHA2X-GBKA8yR9_639eyJCQQI-EMpNr_vB8d50xe-QK0p-fsmhk-56G5Iuf9Bpw4yaD-duJaxa9zuGEdml1JHtn4mv9D491ZCuh-hLmaqDXnh7Pl8OUEk/s320/IMG_1425_edited.jpg" width="320" border="0" /></span></a></p></span><p align="center"><span style="font-family:georgia;"><span style="font-size:85%;"><em>Yummy ICING!!!!!!!</em></span> </span></p><p align="center"><span style="font-family:georgia;font-size:85%;">Now its business time..TRUFFLES!!!!!</span></p><p align="left"><span style="font-size:85%;"><span style="font-family:georgia;"><strong>Tim Tam Truffles</strong><br />1 pack tim tam<br />1 slab of philadephia cheese</span></span></p><p align="left"><span style="font-family:georgia;font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsy9O1L_uJ0b6smZ_tVZ_E_k7dSd52mPyj7Q7mgvI1LN60y3Oz4uvKsLVJA9JFuc2vElrWrnbK2VLOoFrbRrpe3OLlyQZ-0w0SLacqDISgwCzp9HX2e3ofPtp87MNxRB8uw1BLzlh5_U/s1600-h/IMG_1427_edited.JPG"><img id="BLOGGER_PHOTO_ID_5086981883844724450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsy9O1L_uJ0b6smZ_tVZ_E_k7dSd52mPyj7Q7mgvI1LN60y3Oz4uvKsLVJA9JFuc2vElrWrnbK2VLOoFrbRrpe3OLlyQZ-0w0SLacqDISgwCzp9HX2e3ofPtp87MNxRB8uw1BLzlh5_U/s200/IMG_1427_edited.JPG" border="0" /></a></span></p><p align="left"><span style="font-family:georgia;font-size:85%;">Step 1: Grind the tim tam</span></p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir14fTNq-aWRKoWMAJeloB2ozSleQFfi8Jy8Rce6pTxkKsY0FAxO2RPTaBQ8iehxSb1_hFusK8bkqpDvH7FS0qDk3VY0BARE5LRqGKm3yq7CaGlb-VXQTcvyOG7FnPRF3b3P9rKq9Rvtg/s1600-h/IMG_1430_edited.JPG"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086980586764600978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir14fTNq-aWRKoWMAJeloB2ozSleQFfi8Jy8Rce6pTxkKsY0FAxO2RPTaBQ8iehxSb1_hFusK8bkqpDvH7FS0qDk3VY0BARE5LRqGKm3yq7CaGlb-VXQTcvyOG7FnPRF3b3P9rKq9Rvtg/s200/IMG_1430_edited.JPG" border="0" /></span></a></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><p><span style="font-family:georgia;font-size:85%;"></span></p><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;">Step 2: Mixed the philadelphia cheese<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvjHByODRZgH6ku7G37EdQr-1scA_NnEsgEkdjoNmmgoxPPfb48UoJO_JD8NuqPZUC-mNVTSWHNRy2HG9eNBeROuqSeuq5SOepsYoqskkbsPc7CnJzJYCAxRMXwrN5HS9KKJKNsqFj1Q/s1600-h/IMG_1432_edited.JPG"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086998157475809026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvjHByODRZgH6ku7G37EdQr-1scA_NnEsgEkdjoNmmgoxPPfb48UoJO_JD8NuqPZUC-mNVTSWHNRy2HG9eNBeROuqSeuq5SOepsYoqskkbsPc7CnJzJYCAxRMXwrN5HS9KKJKNsqFj1Q/s200/IMG_1432_edited.JPG" border="0" /></span></a><span style="font-family:georgia;"><br />Step 3: Refrigerate<br /><br /><br /><br /><br /><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSCa5LBN1JQf-td1BHcNL2qsD8efuJcscVJah3MxzDNiEPe0BYQqHZ6aB4bwVRf29-Paa0_XQtuYufaf2TxNrlU1z1E0lkWwT6N1-sOLmEdfKqHI_o3EfRBfb00oad04vmM5i4fll8qU/s1600-h/IMG_1434_edited.JPG"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086981737815836370" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="145" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSCa5LBN1JQf-td1BHcNL2qsD8efuJcscVJah3MxzDNiEPe0BYQqHZ6aB4bwVRf29-Paa0_XQtuYufaf2TxNrlU1z1E0lkWwT6N1-sOLmEdfKqHI_o3EfRBfb00oad04vmM5i4fll8qU/s200/IMG_1434_edited.JPG" width="200" border="0" /></span></a></span> <span style="font-size:85%;">Step 4: Melt the chocolate</span><br /><span style="font-size:85%;">Prepare the crushed peanuts</span><br /><span style="font-size:85%;">& stuff u wanna add onto </span><br /><span style="font-size:85%;">the truffle</span><br /><span style="font-size:85%;"></span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSCa5LBN1JQf-td1BHcNL2qsD8efuJcscVJah3MxzDNiEPe0BYQqHZ6aB4bwVRf29-Paa0_XQtuYufaf2TxNrlU1z1E0lkWwT6N1-sOLmEdfKqHI_o3EfRBfb00oad04vmM5i4fll8qU/s1600-h/IMG_1434_edited.JPG"><span style="font-size:85%;"></span></a><br /><span style="font-size:85%;"><br /><br /><br /><br /><br /></span><span style="font-size:85%;"></span><span style="font-size:85%;"></span><span style="font-size:85%;"><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-tpoduavic5Kxuo11419BgJOKMgUfF9hCu3YJ4Jj_1OANVPpeVhMjwrDJ6TlEWasT8llPTKAJPBDeJDz1cjKhqlaHWLWmGuY_gn_1P0rcj1XNMeOrJc_GL6jWRTMa_ltsS-ZzkRRKis/s1600-h/IMG_1433_edited.JPG"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5086981248189564578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-tpoduavic5Kxuo11419BgJOKMgUfF9hCu3YJ4Jj_1OANVPpeVhMjwrDJ6TlEWasT8llPTKAJPBDeJDz1cjKhqlaHWLWmGuY_gn_1P0rcj1XNMeOrJc_GL6jWRTMa_ltsS-ZzkRRKis/s200/IMG_1433_edited.JPG" border="0" /></span></a></p></span><span style="font-family:georgia;"><span style="font-size:85%;">Step 5: Rolled the mixture into a ball. Stuck it onto a skewer. Coat it with chocolate and let ur artistic art flow onto the balls...hehe<br /></span><br /><br /><br /></span></span><span style="font-family:georgia;"></span></span><span style="font-family:georgia;"></span></span><span style="font-family:georgia;"></span><p align="right"></p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-tpoduavic5Kxuo11419BgJOKMgUfF9hCu3YJ4Jj_1OANVPpeVhMjwrDJ6TlEWasT8llPTKAJPBDeJDz1cjKhqlaHWLWmGuY_gn_1P0rcj1XNMeOrJc_GL6jWRTMa_ltsS-ZzkRRKis/s1600-h/IMG_1433_edited.JPG"><span style="font-family:georgia;font-size:85%;"></span></a></p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-tpoduavic5Kxuo11419BgJOKMgUfF9hCu3YJ4Jj_1OANVPpeVhMjwrDJ6TlEWasT8llPTKAJPBDeJDz1cjKhqlaHWLWmGuY_gn_1P0rcj1XNMeOrJc_GL6jWRTMa_ltsS-ZzkRRKis/s1600-h/IMG_1433_edited.JPG"><span style="font-family:georgia;font-size:85%;"></span></a></p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-tpoduavic5Kxuo11419BgJOKMgUfF9hCu3YJ4Jj_1OANVPpeVhMjwrDJ6TlEWasT8llPTKAJPBDeJDz1cjKhqlaHWLWmGuY_gn_1P0rcj1XNMeOrJc_GL6jWRTMa_ltsS-ZzkRRKis/s1600-h/IMG_1433_edited.JPG"><span style="font-family:georgia;font-size:85%;"></span></a></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdienFhkGFRlHPssg_l-qcvCIouPEYSf0cETD5gDUWltWrdbOtm0fAm1JoYyeKS_kVfGuHI2CySZDelXD3UfqG1YE9OU_5Lvk5PG70Fbl_AjGEZQ4mOT9CeX-wjBb3_F_noUrWSgLN-Y/s1600-h/IMG_1440_edited.JPG"><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5086980466505516674" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdienFhkGFRlHPssg_l-qcvCIouPEYSf0cETD5gDUWltWrdbOtm0fAm1JoYyeKS_kVfGuHI2CySZDelXD3UfqG1YE9OU_5Lvk5PG70Fbl_AjGEZQ4mOT9CeX-wjBb3_F_noUrWSgLN-Y/s320/IMG_1440_edited.JPG" border="0" /></span></a></p><p align="center">A bouquet of trufflesssssss~~</p>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-41812259396969928452007-07-11T06:53:00.000-07:002008-12-11T05:46:41.348-08:00Weird weird weird<span style="font-size:85%;">Note: this is something I copied pasted from another website which I thought was interesting. But I don't think takoyaki is weird thou despite the original author insisted it to be.</span><br /><span style="font-size:85%;"><br /><br /></span><span style="font-size:85%;"></span><div>Strange foodstuffs from <a href="http://www.sfu.ca/~dashton/japan/japan.html">Japan</a> and beyond.<br /><div><div><div><div><div><div><div><div><div><div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1R6UH2IKDRJ6J3BXN1j6H2zv7FxYDylvuo9lvf8rnm8nP9MTUSPuXr7Tbt3A2ENFniAlLGxwKsoqnKAYvnL9aZr7gRSsLOlh5RDEuas52JhGJ9fRzR8alM_JegW6ZK7UH7dzgUxjQ50/s1600-h/wasabi_choco.jpg"><img id="BLOGGER_PHOTO_ID_5085937420076610434" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1R6UH2IKDRJ6J3BXN1j6H2zv7FxYDylvuo9lvf8rnm8nP9MTUSPuXr7Tbt3A2ENFniAlLGxwKsoqnKAYvnL9aZr7gRSsLOlh5RDEuas52JhGJ9fRzR8alM_JegW6ZK7UH7dzgUxjQ50/s320/wasabi_choco.jpg" border="0" /></a></p><p align="left">Wasabi Choco, Japan. The text on the right reads: "Is it sweet? Is it spicy? A new chocolate sensation!" You've got white chocolate in my Japanese horseradish! You've got Japanese horseradish in my white chocolate! </p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBYgpMn-Kq5T4D7b-Ll7234v2sR2dm-ZkwAqBATRMfWD6MtbPGPc3beQQt2wdyhoWWCodbw91YHWZVPEV02BOC3BQNkPu9VahRDptv-LGyPOt2Ivm6xQrSX-f-9F9sORaSmJpbGAxOaE/s1600-h/square_watermelon.jpg"><img id="BLOGGER_PHOTO_ID_5085937677774648210" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBYgpMn-Kq5T4D7b-Ll7234v2sR2dm-ZkwAqBATRMfWD6MtbPGPc3beQQt2wdyhoWWCodbw91YHWZVPEV02BOC3BQNkPu9VahRDptv-LGyPOt2Ivm6xQrSX-f-9F9sORaSmJpbGAxOaE/s320/square_watermelon.jpg" border="0" /></a></p><div align="center">Square Watermelon, Shibuya, Tokyo.<br />¥12,000</div><div align="center">C$150</div><div align="center">US$102</div><div align="center">€94</div><div align="center">£64 </div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDjSJ9868xhNb2nAgyQX2m5wTzXpXxLD32qjtgSin51ZQpBP16oJUoVjRkh-dWflvZWq8RxrZ9t8kuHXZMM9CWkhUyCNPpsw6LWxmLTN0o1eA7n1HyiiSgmHsGj8CEZOjglYeEzwIDGw/s1600-h/godzilla_egg.jpg"><img id="BLOGGER_PHOTO_ID_5085937969832424354" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDjSJ9868xhNb2nAgyQX2m5wTzXpXxLD32qjtgSin51ZQpBP16oJUoVjRkh-dWflvZWq8RxrZ9t8kuHXZMM9CWkhUyCNPpsw6LWxmLTN0o1eA7n1HyiiSgmHsGj8CEZOjglYeEzwIDGw/s320/godzilla_egg.jpg" border="0" /></a></p><div align="left">Godzilla's Egg Watermelon, Precce Supermarket, Nakameguro, Tokyo. It's kept in a cage to keep Tokyo and your wallet safe.<br />One watermelon:</div><div align="center">¥8800</div><div align="center">C$105</div><div align="center">US$74</div><div align="center">€65</div><div align="center">£46 </div><div> </div><div>Expensive Fruit, Kinokuniya Supermarket, Aoyama, Tokyo.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpvxTZAJory4NjsWcde9iAmkSVMQwbV2-Gv8iAGhNDbBN-6wutnd2VfwE1ArUZRBetq_-3K61jP5PqKWmlEyDtMp4okswFG9Z-AaREEQ-6QnizZmFIkeIEiefjOT3JdH7s5qAaZhyyTg/s1600-h/musk_melons.jpg"><img id="BLOGGER_PHOTO_ID_5085938450868761522" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpvxTZAJory4NjsWcde9iAmkSVMQwbV2-Gv8iAGhNDbBN-6wutnd2VfwE1ArUZRBetq_-3K61jP5PqKWmlEyDtMp4okswFG9Z-AaREEQ-6QnizZmFIkeIEiefjOT3JdH7s5qAaZhyyTg/s320/musk_melons.jpg" border="0" /></a></p><div align="center">One melon:<br />¥12,000</div><div align="center">C$150</div><div align="center">US$102</div><div align="center">€94</div><div align="center">£64<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1OQiMigQftVctrVShxjCqz2B7NvwWUX89G0s7JV902IZLJHdLAN1Beu0LlDxFzUqFGSulj5PNYwubHRRMoaJRnYrE_hf6-GQ4PxAVO1DOfROovjaQDHAjfLcVij-przpg2PNCC2S2SM/s1600-h/cherries.jpg"><img id="BLOGGER_PHOTO_ID_5085938790171177922" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1OQiMigQftVctrVShxjCqz2B7NvwWUX89G0s7JV902IZLJHdLAN1Beu0LlDxFzUqFGSulj5PNYwubHRRMoaJRnYrE_hf6-GQ4PxAVO1DOfROovjaQDHAjfLcVij-przpg2PNCC2S2SM/s320/cherries.jpg" border="0" /></a></p><div align="center">A cup of ten cherries:<br />¥1,480</div><div align="center">C$18</div><div align="center">US$12</div><div align="center">€11</div><div align="center">£8<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAYKxPe8FWzApHBjUR1_g2MFvJih5PTHg8zQ8nAMyosIP2REidHj2OPJ6AsAwNJ7d9AWTHPx5Plzu87Tu8GcuhttJUF8h8D1hNpthHjNRHXqKMmZp8z_1WwuZITIIeg13p62SAb-qHNY/s1600-h/american_burger.jpg"><img id="BLOGGER_PHOTO_ID_5085940430848685074" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAYKxPe8FWzApHBjUR1_g2MFvJih5PTHg8zQ8nAMyosIP2REidHj2OPJ6AsAwNJ7d9AWTHPx5Plzu87Tu8GcuhttJUF8h8D1hNpthHjNRHXqKMmZp8z_1WwuZITIIeg13p62SAb-qHNY/s320/american_burger.jpg" border="0" /></a></div><div><br />Potato Chips, Japan. "American Burger Flavour". Every month in Japan, a multitude of new snack foods are born only to tragically die before their best-before dates a few weeks later. This is one of the more interesting ones.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDMclyAjZCO45e0rLLn9Ojuvk3RmZcKK_ni0BTB5p2O4JUgnSQy7cgXNrT_BwvVGibnJid3eys3wsxwapv1hFTmPPZCRDyynrvYaKcVfTHok7hAXiwgjoDRdCautaHlfgYBzFuOGYsYc/s1600-h/ebicchi.jpg"><img id="BLOGGER_PHOTO_ID_5085941139518288962" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDMclyAjZCO45e0rLLn9Ojuvk3RmZcKK_ni0BTB5p2O4JUgnSQy7cgXNrT_BwvVGibnJid3eys3wsxwapv1hFTmPPZCRDyynrvYaKcVfTHok7hAXiwgjoDRdCautaHlfgYBzFuOGYsYc/s320/ebicchi.jpg" border="0" /></a></p><div>EbiCchi, Japan: "EbiCch is a snack who has used by raw shrimp. It contains rich in natural calcium. We are baked it in a short time and keep flavor it's raw material."<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoR2K6CyKKDSxtMxWpCi24ct3TyXPgabzn5J2Fd4hzv4h_4-zJqc1my2raSng9VYqJx_tip1YTcVVSzQkpKnWbAG12gQZWRbO7m9PsTaXunD2OrcwxXW3iPsrSX5AXgEzg1zmEJUR6CQ/s1600-h/relief_chocolate.jpg"><img id="BLOGGER_PHOTO_ID_5085940924769924146" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoR2K6CyKKDSxtMxWpCi24ct3TyXPgabzn5J2Fd4hzv4h_4-zJqc1my2raSng9VYqJx_tip1YTcVVSzQkpKnWbAG12gQZWRbO7m9PsTaXunD2OrcwxXW3iPsrSX5AXgEzg1zmEJUR6CQ/s320/relief_chocolate.jpg" border="0" /></a></p><div>Relief Chocolate, Japan: a Disney branded laxative?<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUPg21YvfOOr7OcpRx0SFPBmLZQpnPmgdhbEmOxP30ZH3xvfqXD8p5UKPhEJtC-kGE1s68xwz6su9LaG29irUQ2x1ruqeYzYgDZnDBdyccPy-xsBZby92B1D-ZtNHbrm75MnfvwYLcyk/s1600-h/choudoufu.jpg"><img id="BLOGGER_PHOTO_ID_5085939593330062306" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUPg21YvfOOr7OcpRx0SFPBmLZQpnPmgdhbEmOxP30ZH3xvfqXD8p5UKPhEJtC-kGE1s68xwz6su9LaG29irUQ2x1ruqeYzYgDZnDBdyccPy-xsBZby92B1D-ZtNHbrm75MnfvwYLcyk/s320/choudoufu.jpg" border="0" /></a></p><div>Stinky Tofu, Taipei. You can find street stalls selling deep-fried fermented tofu in every night market in Taipei. It's easy to find, imagine the fine fragrance of rancid cheese lovingly mingled with the sweet odour of high school boys' feet after gym class. You can smell it 100 meters away. I've been told that it is very delicious, but some Japanese will tell you the same about nattou.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDrFTUJ-cOosBM0cBy6Y-3Ct7FpKf8v8emZ20rFcI2AKgEk5s3tz5WFy9BFRDmsgNPi3ianySelWiYE4RWamnvChtbdIAUtz8tL7LhBac09gy81FOpCIiakAEwlk-qWY6_BSifVQsx5M/s1600-h/creamy_stew.jpg"><img id="BLOGGER_PHOTO_ID_5085939945517380610" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDrFTUJ-cOosBM0cBy6Y-3Ct7FpKf8v8emZ20rFcI2AKgEk5s3tz5WFy9BFRDmsgNPi3ianySelWiYE4RWamnvChtbdIAUtz8tL7LhBac09gy81FOpCIiakAEwlk-qWY6_BSifVQsx5M/s320/creamy_stew.jpg" border="0" /></a></p><div>Potato Chips, Japan. "Winter's Potato Chips: Creamy Stew Flavour". Every month in Japan, a multitude of new snack foods are born only to tragically die before their best-before dates a few weeks later. This is yet another one of them. While being somewhat creamy, they don't taste anything like the cream stew pictured. It's more like a sour cream and onion chip minus the sour and the onion.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ncRIMqvrIreg8Q6bR5pxAIqQvSuVzP0DHlYv0kgapGeIY5DZwhmd9cyQKEeF8YQ0TQOR6rJna7HQ-kB3oobGbgEWihwJEDs5Jlap_CHGX4acxRBWDv5_7dCJMtCN-ufVxMAfWm0VE_A/s1600-h/yogurt100.jpg"><img id="BLOGGER_PHOTO_ID_5085941813828154466" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ncRIMqvrIreg8Q6bR5pxAIqQvSuVzP0DHlYv0kgapGeIY5DZwhmd9cyQKEeF8YQ0TQOR6rJna7HQ-kB3oobGbgEWihwJEDs5Jlap_CHGX4acxRBWDv5_7dCJMtCN-ufVxMAfWm0VE_A/s320/yogurt100.jpg" border="0" /></a></p><div>Lotte Yogurt 100, Japan. Yogurt-flavoured candy, mmm.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUAfqlbxiDvQziZLC0T_LuPzGKPCLzDZd-pQ8q39Nt7P8ejgfqztX-XJ_f_86T4dIqQ5uebFT38kMbjtkHrZr92OxrftiA2caeU08I0zHvlXcf2RZdjhbWRdC8qBkty7ZKkPs32Nowvw/s1600-h/takoyaki_detail.jpg"><img id="BLOGGER_PHOTO_ID_5085941654914364498" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUAfqlbxiDvQziZLC0T_LuPzGKPCLzDZd-pQ8q39Nt7P8ejgfqztX-XJ_f_86T4dIqQ5uebFT38kMbjtkHrZr92OxrftiA2caeU08I0zHvlXcf2RZdjhbWRdC8qBkty7ZKkPs32Nowvw/s320/takoyaki_detail.jpg" border="0" /></a></p><div>Takoyaki, Osaka. Takoyaki is one of the famous foods of the Osaka area. Literally translated, it means something like "burnt octopus", but it's much more than that. One girl translated takoyaki for me as "octopus balls", which lead me to reply: "Really, I didn't know they had any". Basically, takoyaki are a kind of small spherical pancake, filled with bits of octopus tentacles and ginger, fried, and covered with a delicious sauce. They are sprinkled with dried fish shavings and dried seaweed flakes.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_KROg8Jrw8kgCVMcFLQpBOWABNstxWrmX6ONeoez1D-29skN-L0NXYb-E0QQ8AJfEnzLpXEI2-6fxr6exm_a5HFGjbI0PsDb3PrZr5W9fz-dTJvv47Gu6BotIw7a-A6E8P_NR2GPq2o/s1600-h/lotte_coffee.jpg"><img id="BLOGGER_PHOTO_ID_5085939765128754162" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_KROg8Jrw8kgCVMcFLQpBOWABNstxWrmX6ONeoez1D-29skN-L0NXYb-E0QQ8AJfEnzLpXEI2-6fxr6exm_a5HFGjbI0PsDb3PrZr5W9fz-dTJvv47Gu6BotIw7a-A6E8P_NR2GPq2o/s320/lotte_coffee.jpg" border="0" /></a></p><div>Lotte Coffee, Japan. A coffee-flavoured chewing gum that leaves your breath coffee-fresh.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdDs0_ZgMXwEFkMopx8Y842m-BFKdb-fjYTQ8pXs49rdjpVDDEovIhR7TdDuej2FiRmh9cpmf7D64FcAO691Wkibf4RsVVf5cseDMDC1Xiyna7dnzw22HfWBhG6BAo87cCKM8K8ci1pA/s1600-h/mr_squid.jpg"><img id="BLOGGER_PHOTO_ID_5085940740086330402" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdDs0_ZgMXwEFkMopx8Y842m-BFKdb-fjYTQ8pXs49rdjpVDDEovIhR7TdDuej2FiRmh9cpmf7D64FcAO691Wkibf4RsVVf5cseDMDC1Xiyna7dnzw22HfWBhG6BAo87cCKM8K8ci1pA/s320/mr_squid.jpg" border="0" /></a></p><div>Mr. Squid, Thailand. Mr. Squid baked cuttlefish: spicy, non fried, crispy and fun.<br /></div><a name="anchor46351"></a><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wqtcpg7Ad-thiB8SNGExGizfAjfC99JA-Ix7nivVcJvkQfLdB-dx94lwvRLCPAxBJ0gHPRolMaZjM0Md9xi0qY7iT48OL2N0d-EHTd_XnooOxepVEzpesw2_ABz-sQEUo2qT-hQ0wqo/s1600-h/calpis_water.jpg"><img id="BLOGGER_PHOTO_ID_5085939490250847186" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wqtcpg7Ad-thiB8SNGExGizfAjfC99JA-Ix7nivVcJvkQfLdB-dx94lwvRLCPAxBJ0gHPRolMaZjM0Md9xi0qY7iT48OL2N0d-EHTd_XnooOxepVEzpesw2_ABz-sQEUo2qT-hQ0wqo/s320/calpis_water.jpg" border="0" /></a></p><div>Calpis Water, Onomichi, Hiroshima-ken. Try saying "<a href="http://www.sfu.ca/~dashton/english/english.html#anchor14810">Calpis</a> Water" ten times in rapid succession. Mmm...mmm, nothing can quench a summer thirst like half a litre of chilled bovine urine. Quite wisely, this product is sold overseas as "Calpico Water". This product is similar to Pocari Sweat and Post water.</div></div></div></div></div></div></div></div></div></div></div></div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-34466475570484027932007-07-04T19:32:00.000-07:002008-12-11T05:46:41.748-08:00Pork-stuffed chicken wingAiyo...been so lazy lately....I guess its just because its holiday. I have been cooking busy was too lazy to take pic while I am cooking so I end up not having any photo for blogging. This is one of the dish that I cooked during exam. Pork-stuffed Chicken Wing I call it. Here is the ingredient.<br /><br /><em><span style="font-size:85%;">Note: You can do this in two ways. For me, I have simmer my chicken wings in master stock before frying them. It give the chicken wings a lot more flavour. Another way is to just marinate them with soy sauce.</span></em><br /><em><span style="font-size:85%;">Stuffing chicken wing is a very time consuming job. Attempt it only if u think u have abundance of time.</span></em><br /><br /><strong><span style="font-family:verdana;font-size:85%;">Ingredients</span></strong><br /><span style="font-family:verdana;font-size:85%;">18 chicken wings</span><br /><span style="font-family:verdana;font-size:85%;">100g minced pork</span><br /><span style="font-family:verdana;font-size:85%;">1.5cm ginger, finely chop</span><br /><span style="font-family:verdana;font-size:85%;">1/2 tbspn light soy sauce</span><br /><span style="font-family:verdana;font-size:85%;">1/4 tspn white pepper</span><br /><span style="font-family:verdana;font-size:85%;">pinch of salt</span><br /><span style="font-family:verdana;font-size:85%;">18 toothpick</span><br /><span style="font-family:verdana;font-size:85%;"></span><br /><span style="font-family:verdana;font-size:85%;"> Using a sharp knife, remove the tips of the chicken wings by cutting through the first joiunt. Trim the knuckle from the base of the wings so that you expose the small bones on either sides. Place the wings in a steamer for like 20 minutes. Set aside to cool before attempting to remove the bones. </span><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7o5ilndsYR2mSYIW7nA_fhHPM-1b6Zr2Qf3zQxLGup8KR0klB13KQE5YWXhqE6FdInaOu6A51HZQBP6uzwPsdEWlQ7gR9nwCdnao3VAjsGbDI6-CkRD3jU633967j_sbtBlSix4j_qk/s1600-h/deboned.jpg"><span style="font-family:verdana;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5083538075251405666" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7o5ilndsYR2mSYIW7nA_fhHPM-1b6Zr2Qf3zQxLGup8KR0klB13KQE5YWXhqE6FdInaOu6A51HZQBP6uzwPsdEWlQ7gR9nwCdnao3VAjsGbDI6-CkRD3jU633967j_sbtBlSix4j_qk/s320/deboned.jpg" border="0" /></span></a><em><span style="font-family:verdana;font-size:85%;"></span></em></p><p align="center"><em><span style="font-family:verdana;font-size:85%;">It will look something like this</span></em></p><span style="font-family:verdana;font-size:85%;"> Use your thumb and forefinger to gently slide the bones out through the opening at the base of the wings. Return them to the steamer(with the heat off) to keep them warm while you prepare the stuffing. </span><br /><span style="font-family:verdana;font-size:85%;"></span><br /><span style="font-family:verdana;font-size:85%;"> In a large mixing bowl, work the minced pork with your hands for several minutes until it becomes elastic. Add the ginger, soy, pepper and salt and mixed thoroughly. Begin stuffing the chicken wing using toothpick to seal the ends of the wings.</span><br /><span style="font-family:verdana;font-size:85%;"></span><br /><span style="font-family:verdana;font-size:85%;"> Bring the master stock to boil and simmer for 5 minutes. Allowed to cool in the stock before refrigerating until ready to serve. Alternately, marinate in soy sauce</span><br /><span style="font-family:verdana;font-size:85%;"></span><br /><span style="font-family:verdana;font-size:85%;">Deep fry the wings until golden brown and serve. </span><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7NA-Bx7Mqu8BUA-uotvW8vPmde-x2kkXWPwC4ZnOYOI_TmE67ggrVrx2c1vfRLR85HhgoiZ7kNaqi-OLcyB-I8bStwJ2Dbzd_wvUkAbPiPmykX2Ypk-1WV8EU-4a1_L2tfM541mis_k/s1600-h/stuffed.jpg"><span style="font-family:verdana;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5083538822575715186" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7NA-Bx7Mqu8BUA-uotvW8vPmde-x2kkXWPwC4ZnOYOI_TmE67ggrVrx2c1vfRLR85HhgoiZ7kNaqi-OLcyB-I8bStwJ2Dbzd_wvUkAbPiPmykX2Ypk-1WV8EU-4a1_L2tfM541mis_k/s320/stuffed.jpg" border="0" /></span></a></p><div align="center"><span style="font-family:verdana;font-size:85%;">Wala~~~~~</span><br /></div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-74649988634911683882007-06-21T03:04:00.000-07:002008-12-11T05:46:42.715-08:00Bak Zhang !!!!!!I missed Bak Zhang so so much... spent the whole night yesterday trying to make Bak Zhang. Haha. Wasn't that bad for my first attempt. Still edible. I regret omitting so many of the required ingredients<br /><br />No Lap Cheong (too expensive)<br />No Three Layer Pork (Didn't buy)<br /><br />The taste is kinda different without this two ingredients.<br /><br />I took the opportunity to try out 4 different seasoning.<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrpwICOzshyphenhyphenYDtYFAkHQdDz1CjCzeTsj8EIzVFmcyW6FfYWLg8wYfLv1gxHS82I0ZvgpfCwan_uzfjlVeE8xGY3S-jqtnM27NQU8O26pjE7TI_L_eefQ6TD4NjI25OCkLUR_tA6EfpHc/s1600-h/IMG_1390_edited.jpg"><img id="BLOGGER_PHOTO_ID_5078459488924065058" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrpwICOzshyphenhyphenYDtYFAkHQdDz1CjCzeTsj8EIzVFmcyW6FfYWLg8wYfLv1gxHS82I0ZvgpfCwan_uzfjlVeE8xGY3S-jqtnM27NQU8O26pjE7TI_L_eefQ6TD4NjI25OCkLUR_tA6EfpHc/s320/IMG_1390_edited.jpg" border="0" /></a><br /><em><span style="font-size:85%;">The sticky rice was soak in water the night before</span></em></p><p align="center"></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRgPimUZHM0B-rLqp1ManEPFSnHp9N1X7UrKFo__f02P54vUcnvjiehDOIGxMAhKumfTuAOtBTnYyUA-YwJRpndpITcTL7fP7l4nM9Xt_roZTogrtyfkmw8EmuX9eFNO3Ah3ouUDfcwk/s1600-h/IMG_1394_edited.jpg"><img id="BLOGGER_PHOTO_ID_5078462095969213746" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRgPimUZHM0B-rLqp1ManEPFSnHp9N1X7UrKFo__f02P54vUcnvjiehDOIGxMAhKumfTuAOtBTnYyUA-YwJRpndpITcTL7fP7l4nM9Xt_roZTogrtyfkmw8EmuX9eFNO3Ah3ouUDfcwk/s320/IMG_1394_edited.jpg" border="0" /></a></p><p align="center"><em><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMwqAHuAtWy51CRP1WizFQ4ZThbWhf4H98KjqbZML1VITkhfuUiyUJpvmx0Zlj6AGm7OaALObomAUR23ooCEP18ib5dMEHr8-A95ml_-0sTue5XZ4htkoQyMVq5NofoJIdrGxlXcXfyI/s1600-h/IMG_1396_small.JPG"><img id="BLOGGER_PHOTO_ID_5078462637135093058" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMwqAHuAtWy51CRP1WizFQ4ZThbWhf4H98KjqbZML1VITkhfuUiyUJpvmx0Zlj6AGm7OaALObomAUR23ooCEP18ib5dMEHr8-A95ml_-0sTue5XZ4htkoQyMVq5NofoJIdrGxlXcXfyI/s320/IMG_1396_small.JPG" border="0" /></a></p></span></em><em><span style="font-size:85%;"><p align="center">I never know that it is this tough to tie it...took me a few try to come up with the right way</span></em></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRjbwwkiIZcBcvIco2soLZgIZJ64lwawNhygGOEovn4c5sycScKjE0J2nSCjCJTjma-R2B2iK8Qlab5V0hiqGLB7fBkvG7eAe2z0FO3eK1gSGvX8PK4YMoelqGby9S8C9Cbzlz0xNP-k/s1600-h/IMG_1416_small.JPG"><img id="BLOGGER_PHOTO_ID_5078462890538163538" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRjbwwkiIZcBcvIco2soLZgIZJ64lwawNhygGOEovn4c5sycScKjE0J2nSCjCJTjma-R2B2iK8Qlab5V0hiqGLB7fBkvG7eAe2z0FO3eK1gSGvX8PK4YMoelqGby9S8C9Cbzlz0xNP-k/s320/IMG_1416_small.JPG" border="0" /></a></p><div align="center"><span style="font-size:85%;"><em>Tada..I'm so proud of myself..:p...See my first one doesn't turn out to be a square</em></span></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEh2eGa0gY3Ko5T2QM5xt345t-gqBgymIK8lIUVx7kdpbNiEDdG_i2fjeZOwBPqXnr-TVt5_xfeH7cvrJj2RI6dVK-Zr1QJjZgr141j7cg7SQ6he37QSFrnf_3Lr0ck43lG1pAzPCRgQ/s1600-h/IMG_1419_edited.JPG"><img id="BLOGGER_PHOTO_ID_5078463182595939682" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEh2eGa0gY3Ko5T2QM5xt345t-gqBgymIK8lIUVx7kdpbNiEDdG_i2fjeZOwBPqXnr-TVt5_xfeH7cvrJj2RI6dVK-Zr1QJjZgr141j7cg7SQ6he37QSFrnf_3Lr0ck43lG1pAzPCRgQ/s320/IMG_1419_edited.JPG" border="0" /></a></p>Managed to finish cooking all the Bak Zhang I make by 6 o'clock in the morning. Got up in the afternoon to try my Bak Zhang.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeiPrVTfr2w8c5smA2PKXq-Rtd89iSe7O83eKgRdjnP8zgXo52imFxeh6yeDFJgVc7aKJ_ZZ3-enEbHZYsJ6fFzIyc-zJ8wvwbYAZIauR-abdE-D3OfdJbeISsLytjo17eSXKWJI0l7A/s1600-h/IMG_1420_edited.JPG"><img id="BLOGGER_PHOTO_ID_5078463268495285618" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeiPrVTfr2w8c5smA2PKXq-Rtd89iSe7O83eKgRdjnP8zgXo52imFxeh6yeDFJgVc7aKJ_ZZ3-enEbHZYsJ6fFzIyc-zJ8wvwbYAZIauR-abdE-D3OfdJbeISsLytjo17eSXKWJI0l7A/s320/IMG_1420_edited.JPG" border="0" /></a></p><p align="center"><em>Wah~~~~</em></p>Well, the result wasn't that bad. The Cha Siu Bak Zhang is a total failure. Tasteless. The rest was alright. Still, there is a lot of room for improvement. Miss my lup cheong lerrr.....^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-24601873668718409112007-06-11T03:13:00.000-07:002008-12-11T05:46:42.845-08:00Why people eat more during exam?<span style="font-size:85%;">This is a conversation I had with my fren few days ago<br /><br />chinfatt: so funny..u guys seems to be in more stress than I am this year<br />chinfatt: I thought I'm suppose to be the one in distress since I'm in final yr but doesn't seems to be so now<br />Van: exactly<br />Van: all my 3 year friend they seesm so FREE<br />Van: we were put thru in hell<br />Van: that 1 months ar...got 2 nties did have sleep<br />Van: then feel super tired<br />Van: always hungry coz used alot of brain<br />Van: ha<br />Van: <span style="font-weight: bold;">conclusion: retards will grow fat exponentially, coz they dun use their brain</span><br />chinfatt: Oooo<br /><br />So, stock up food for exam!!!!!!!!!!!!<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WT51WSm6NNB4RP4B3rfxxSKSIQOCjavUIKgmuBeM68RSdMlqTWIse3rvQVF5nYbpKpwMd_s2EvTh6v2xZ9OiWQ6YJFiideKOY_oiYGzolMysm4Mgn3x2yrZQ68Nq6Xl25xEuw97r68w/s1600-h/curry+ice+cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WT51WSm6NNB4RP4B3rfxxSKSIQOCjavUIKgmuBeM68RSdMlqTWIse3rvQVF5nYbpKpwMd_s2EvTh6v2xZ9OiWQ6YJFiideKOY_oiYGzolMysm4Mgn3x2yrZQ68Nq6Xl25xEuw97r68w/s320/curry+ice+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5074752314419140706" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Is this even edible...-_-""<br /><br /></span></span></div><span style="font-size:85%;">Donno whether u guys ever heard of this before.. CURRY ICE CREAM!!!! Wanted to try making one but couldn't find the recipe. Can anyone who knows send me the recipe??</span><br /><span style="font-size:85%;"><br /></span>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-8092201958936475842007-06-10T03:02:00.000-07:002008-12-11T05:46:43.068-08:00That time of the year :(Haven't updated this blog for quite a while...exam is coming so I don't really have time to cook. Daily supplement is like cereal+ dinner or instant noodles + dinner or biscuits + dinner...sigh....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE_i-_jAY6Mt-dJwvW8IK5pDkR3hlwPgzwSU4WK2bnLHJNofsPgl2eLG-3kwTF4z210pi_LrdNaf-G-J1KCc7v8dBa_UcxaEhexcwp6YboSyppHNyc97G4x5fxma0JBDjkZrddNrhvBQ/s1600-h/IMG_1369_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE_i-_jAY6Mt-dJwvW8IK5pDkR3hlwPgzwSU4WK2bnLHJNofsPgl2eLG-3kwTF4z210pi_LrdNaf-G-J1KCc7v8dBa_UcxaEhexcwp6YboSyppHNyc97G4x5fxma0JBDjkZrddNrhvBQ/s320/IMG_1369_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5074375650082248770" border="0" /></a>This is a dish I cooked yesterday night. The fried fish doesn't exactly come out as I expected it to be. Most probably I used a wrong kind of fish. I used a salmon trout for this dish. If possible, i would recommend barramundi. But I am happy with the gravy that I made. Its very appetizing<br /><br />Ingredient<br /><span style="font-size:85%;"><span style="font-family:verdana;">Fillet fish (preferably firm flesh fish)</span> <span style="font-family:verdana;"><br />2 egg white</span> <span style="font-family:verdana;"><br />300g of corn flour</span> <span style="font-family:verdana;"><br />some crunchy vegetable like asparagus or chinese brocolli</span> <span style="font-family:verdana;"><br />2.5 cm of ginger(grinded)</span> <span style="font-family:verdana;"><br />1 cloves of garlic(grinded)</span> <span style="font-family:verdana;"><br />5-6 dried red chillies</span> <span style="font-family:verdana;"><br />100 ml of shaoxing wine</span> <span style="font-family:verdana;"><br />100 ml of oyster sauce</span> <span style="font-family:verdana;"><br />100 ml of Chicken Stock</span> <span style="font-family:verdana;"> </span> <span style="font-family:verdana;"><br />1) Heat the vegetable oil.</span> <span style="font-family:verdana;"><br />2) Dip the fish fillet in egg whites and then toss in rice flour, shaking off any excess.</span> <span style="font-family:verdana;"><br />3) Fried the fish for 2 to 3 mins untl crisp and golden brown. </span> <span style="font-family:verdana;"><br />4) Allow the fish to drain on paper towel. </span> <span style="font-family:verdana;"><br />5) Heat the oil in a wok and add ginger, garlic and chillies. </span> <span style="font-family:verdana;"><br />6) Stir fry until fragrant( 1-2 mins?)</span> <span style="font-family:verdana;"><br />7) Add in some vegetable (silk melon or asparagus? I used a different kind in my dish. As long as it is crunchy, its fine) and cook until everything is slightly charred</span> <span style="font-family:verdana;"><br />8) Add the Shao xing wine, oyster sauce and chicken stock and simmer until reduced and thickened<br /></span><span style="font-family:verdana;">9) Mixed the fried fish with the gravy and served.</span><br /></span><br />While I was cooking...I was thinking that the fish might taste better if I add some shortening to my flour before I tossed with the fish. just a thought..not sure will it work.<br /><br />Btw....readers can try guessing what is name of the dished I posted below. Will review the answer in my next post.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7lHFTBRjpWwujkUg28n_5KhL6_76xfdQe_LHH-cH2WlZEOPqLLWxnfHAAspBT3p-6BrKEPLLh6M5X6ymbi4ZdUpyGFw2dlV-CTBQfVBEvISQfUxP72F1O52zsUZW1kc3YF1BxUL5Xto/s1600-h/IMG_1358_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7lHFTBRjpWwujkUg28n_5KhL6_76xfdQe_LHH-cH2WlZEOPqLLWxnfHAAspBT3p-6BrKEPLLh6M5X6ymbi4ZdUpyGFw2dlV-CTBQfVBEvISQfUxP72F1O52zsUZW1kc3YF1BxUL5Xto/s200/IMG_1358_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5074381083215878226" border="0" /></a>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-72186289241315493172007-05-30T07:55:00.000-07:002008-12-11T05:46:43.232-08:00New MacD Muffin or Burger?<img id="BLOGGER_PHOTO_ID_5070368500174053298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gaPsJU-UIRtT9czT6bgByTDOUt50tNZNgQCDd6S2ApaA3-Mi7WNgnwH-Eg0u6NQAJJ6Jo3zA4aQ9vdEG2A9CDyomlhn9vEtVIFIgPJ4_TaX3C6HWJat7k_yQerSBjpaoSI6GKbBW9Oo/s400/Freemcdees.jpg" border="0" /><br /><div align="center">Doesn't this muffin looks more like a burger to u...-_-""</div><div align="center">Well, its actually an english muffin...lol. </div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-66134541980403402112007-05-26T02:45:00.000-07:002008-12-11T05:46:43.856-08:00Missed Soup so much~~~<div align="left"> Seriously, in my opinion, soup is one of the hardest dish to cook. I have always been bad with soup and in a year, I can actually count the number of time I cooked soup with my ten fingers...:p....Last year, once in a while, I still get to drink soup for dinner at my work place where my boss usually have soup for dinner (but I quited the job) and my fren yen yoong invite my over to drink soup too sometimes (She cooked very nice soup). Since I haved moved out from my old place, no soup now for me..TT...sad. Anyway, yesterday, finally, I decided to have soup for dinner. Got the recipe from the book I'm reading stated in my previous post. Its called the Chicken Dumpling Soup. Here's the ingredient for it.</div><div align="center"><br /></div><div align="center"><em><span style="font-size:85%;"><strong>Ingredient</strong></span></em></div><div align="center"><br /></div><div align="center"><em><strong><span style="font-size:85%;">Dumpling</span></strong></em></div><div align="center"><em><span style="font-size:85%;">300g of minced chicken</span></em></div><div align="center"><em><span style="font-size:85%;">150g of minced pork</span></em></div><div align="center"><em><span style="font-size:85%;">2 tbsp of garlic chives</span></em></div><div align="center"><em><span style="font-size:85%;">2 red bird's eye chillies or 1 dry chilli</span></em></div><div align="center"><em><span style="font-size:85%;">3 spring onion, finely sliced</span></em></div><div align="center"><em><span style="font-size:85%;">1 tsp of light soy sauce</span></em></div><div align="center"><em><span style="font-size:85%;">1 tsp sesame oil</span></em></div><div align="center"><em><span style="font-size:85%;">1 tsp of salt</span></em></div><div align="center"><em><span style="font-size:85%;">1/4 tsp of white pepper</span></em></div><div align="center"><em><span style="font-size:85%;">dumpling skins</span></em></div><div align="center"><br /></div><div align="center"><em><span style="font-size:85%;"><strong>Soup</strong></span></em></div><div align="center"><em><span style="font-size:85%;">50g dried rice-stick noodles</span></em></div><div align="center"><em><span style="font-size:85%;">chicken stock</span></em></div><div align="center"><em><span style="font-size:85%;">2 1/2 tbsp of oyster sauce</span></em></div><div align="center"><em><span style="font-size:85%;">1 1/2 tbsp of light soy sauce</span></em></div><div align="center"><em><span style="font-size:85%;">80g of wood ear</span></em></div><div align="center"><em><span style="font-size:85%;">1/2 of white pepper</span></em></div><div align="center"><br /></div><div align="center">See what I mean, just by looking at the ingredient kinda discourage one to make one.<br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc37zHH-CE7BSRn6tGZOdrrxZ44dXo9hyphenhyphenkhuyD1u3zAP55o8FRlJAv9Ii3HPzcOe6vkln-08QBoIjFcxqdLchj6WrBx0C4Ueq0_bizILVaplkrYC9cfA36Lj7iRuW40I0wj0cvQI1Z280/s1600-h/IMG_1302.jpg"><img id="BLOGGER_PHOTO_ID_5068815701992824690" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc37zHH-CE7BSRn6tGZOdrrxZ44dXo9hyphenhyphenkhuyD1u3zAP55o8FRlJAv9Ii3HPzcOe6vkln-08QBoIjFcxqdLchj6WrBx0C4Ueq0_bizILVaplkrYC9cfA36Lj7iRuW40I0wj0cvQI1Z280/s320/IMG_1302.jpg" border="0" /></a></p><p align="left">Okie. Combine the chicken and pork in a mixing bowl and work the mixture with your hands for several minutes until it become slightly elastic which will helps the filling to hold together. Add the remaining ingredients apart from the dumpling skins and mix thoroughly. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7EXWdfbuuycM-atJAKTxMqi1njW2FIKYDTs21E17oFcLT8CjlAcT5pMc68whLp7VN0Ertj1DhBGbLYJ1wMUwHU4DdvR1XSfLu5S6EdMlcVYGViu6CA-bz6fRsUCm8p9A2cMjqzkQiYQ/s1600-h/IMG_1305.jpg"><img id="BLOGGER_PHOTO_ID_5068825451568586626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7EXWdfbuuycM-atJAKTxMqi1njW2FIKYDTs21E17oFcLT8CjlAcT5pMc68whLp7VN0Ertj1DhBGbLYJ1wMUwHU4DdvR1XSfLu5S6EdMlcVYGViu6CA-bz6fRsUCm8p9A2cMjqzkQiYQ/s200/IMG_1305.jpg" border="0" /></a></p><div align="left">Lay the dumpling skins out on a bench. Place the filling in the centre of each one and lightly brush the edges with water. Bring<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQObooCFOjClK5iI5P_7RCfT_4BiyCO1f1-u5AYiZJ3Nt4h4-1BqnvyNM8AZisRZQC3f1i2Qf5zNE81vh_4FrAArxhZibn5plT-JhCEXfC_EA9UK-Nc7ZfCk5LuulRcWZXxmNuGSWOFZ4/s1600-h/IMG_1309.jpg"><img id="BLOGGER_PHOTO_ID_5068826276202307474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQObooCFOjClK5iI5P_7RCfT_4BiyCO1f1-u5AYiZJ3Nt4h4-1BqnvyNM8AZisRZQC3f1i2Qf5zNE81vh_4FrAArxhZibn5plT-JhCEXfC_EA9UK-Nc7ZfCk5LuulRcWZXxmNuGSWOFZ4/s200/IMG_1309.jpg" border="0" /></a> the edges together to create half moon shapes and press the edges shut. </div><div align="left"> </div><div align="left">Meanwhile, cover the noodles with boiling water and leaves for a minute or until tender. Drain and refresh under cold water so that the noodle doesn't stick together. Place the dumplings in a steamer for 8 mins. At the sametime, bring the chichken stock, oyster sauce and soy sauce to boil in a medium sized pot. Taste for seasoning. When the stock boils add the rice noodles, and woodear, then remove from heat. Divide the dumplings and soup evenly between serving bowls and garnished with spring onions.<br /></div><img id="BLOGGER_PHOTO_ID_5068828084383539106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit80yUf41_V2bcx-hedu43MjrF1KYfpM3ZHlHPHIyfARP6QdseCjc0Mra9_wjHpZ8gPpX9vHgzESQdzTkolwGksLPqG72CFtx21ho07Xnmx2WJ9ECQVWu6MloP-rgZirULZfp2XWyo6g0/s320/IMG_1314.jpg" border="0" /><p align="center"><em>lalalala~~~~~<br /></em></p><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc37zHH-CE7BSRn6tGZOdrrxZ44dXo9hyphenhyphenkhuyD1u3zAP55o8FRlJAv9Ii3HPzcOe6vkln-08QBoIjFcxqdLchj6WrBx0C4Ueq0_bizILVaplkrYC9cfA36Lj7iRuW40I0wj0cvQI1Z280/s1600-h/IMG_1302.jpg"></a></p>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com2tag:blogger.com,1999:blog-2539768982443402646.post-16318028043935225662007-05-24T20:41:00.000-07:002008-12-11T05:46:44.781-08:00Soy Sauce Braised PorkI still remembered that it was during the end of 2005 before I came to Australia that my brother and I learned this dished from my mum over the telephone. Haha. This dish is one of the frequent dish that I used to eat during my childhood. I like the egg the most because the skin has the taste of the soy sauce over it. Here's how you make this dish<br /><br /><strong><span style="font-family:georgia;font-size:85%;">Ingredients</span> </strong><br /><span style="font-family:georgia;font-size:85%;"></span><br /><span style="font-family:georgia;font-size:85%;">500g Three layered pork</span><br />4 eggs<br /><span style="font-family:georgia;font-size:85%;">Soy sauce</span><br /><span style="font-family:georgia;font-size:85%;">Dark soy sauce</span><br /><span style="font-family:georgia;font-size:85%;">Sugar</span><br /><span style="font-family:georgia;font-size:85%;">Pepper</span><br /><span style="font-family:georgia;font-size:85%;">Sesame oil</span><br /><span style="font-family:georgia;font-size:85%;">1 clove of garlic</span><br /><span style="font-size:85%;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnriEw8VotM-aHXpQFXw684lLU1yG_-h9pID_z8eJ6WkDB3jam4IrjndINONrDJo2EkhXlxzNAhStYYYZIPbaOUOR3Brp6LjrnB3LDcuv35YAcEoVVMxDB4jv_b7fO7tjSUtr7du7PY2Y/s1600-h/IMG_1286.jpg"><img id="BLOGGER_PHOTO_ID_5068347387348803362" style="WIDTH: 109px; CURSOR: hand; HEIGHT: 143px" height="179" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnriEw8VotM-aHXpQFXw684lLU1yG_-h9pID_z8eJ6WkDB3jam4IrjndINONrDJo2EkhXlxzNAhStYYYZIPbaOUOR3Brp6LjrnB3LDcuv35YAcEoVVMxDB4jv_b7fO7tjSUtr7du7PY2Y/s200/IMG_1286.jpg" width="128" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2s-XRT3bODft3Al8kKqFgaHniMwNkUAltUrzRtyNPJgHCS6wbXL-Ppsa6iXuDuWjRC7pH25Nxf5RnRYp5PNvF4aox4kZ8yCW302wc42v_mDx-O7IjqfYcnfoYX6IwD6mp7rYItT-CnU/s1600-h/IMG_1288.jpg"><img id="BLOGGER_PHOTO_ID_5068347520492789554" style="WIDTH: 99px; CURSOR: hand; HEIGHT: 142px" height="183" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2s-XRT3bODft3Al8kKqFgaHniMwNkUAltUrzRtyNPJgHCS6wbXL-Ppsa6iXuDuWjRC7pH25Nxf5RnRYp5PNvF4aox4kZ8yCW302wc42v_mDx-O7IjqfYcnfoYX6IwD6mp7rYItT-CnU/s200/IMG_1288.jpg" width="127" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5068347623572004674" style="WIDTH: 132px; CURSOR: hand; HEIGHT: 121px" height="177" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfohnbVMA0H7ZBhbWgHyceK4XT3v9waiegM90o71tEG_FNrxiO2r6mHIeXi0sfk4rgvzQuLp_vdIHqyQZOqdOlmA60DUEUA8EKBnU_4ShIhfbjpDibKObnzSbaZiwMpM6cJqac6cVLKs/s200/IMG_1290.jpg" width="197" border="0" /><br /><ol><li><div class="MsoNormal"><span style="font-size:85%;">Slice the three layer pork and marinate it with soy sauce, dark soy sauce, pepper, sesame oil and a dash of sugar for 30 mins. </span></div></li><li><div class="MsoNormal"><span style="font-size:85%;">Washed the garlic and keep it aside. At the same time, hard boiled three to four eggs for 20 mins</span></div></li><li><div class="MsoNormal"><span style="font-size:85%;">Fried the marinated pork and garlic with some oil for 5 mins. Add the boiled eggs, water, more soy sauce and dark soy sauce to change the colour.</span></div></li><li><div class="MsoNormal"><span style="font-size:85%;">Taste to see if it is too salty since this depends on personal preferences. Add more soy sauce if you feel that it is not salty. </span></div></li><li><div class="MsoNormal"><span style="font-size:85%;">Braised for 45 mins</span></div></li><li><div class="MsoNormal"><span style="font-size:85%;">Done.....:p...</span></div></li></ol><img id="BLOGGER_PHOTO_ID_5068351141150220114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="183" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnLSuwvJAiyew7N0mO2htSHbReQv70izoReNVTYjPY1XO3QqPYUUY9sxQsBiviC6TxLgCelypZk2cBedb9csD_eTkSxlBXtdTMHqAQp9B3gvU7EScp32okKMaoOKvFBq_SKj8aPFtdp0/s320/IMG_1294.jpg" width="234" border="0" />Currently Reading:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvAYoR9AZVtXGER0nh20tcAGDfk-DhRsbcO-_RHLMO_iDtYatRQpcv69S5b_HMnj_h-RQDkILYms59QKHzdfGEWT996e7jOfK7s9aZ5j8naHZnW1TfUX9y73Pjf72QHOEelCy3NzOW8s/s1600-h/IMG_1299.jpg"><img id="BLOGGER_PHOTO_ID_5068352700223348578" style="CURSOR: hand" height="252" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvAYoR9AZVtXGER0nh20tcAGDfk-DhRsbcO-_RHLMO_iDtYatRQpcv69S5b_HMnj_h-RQDkILYms59QKHzdfGEWT996e7jOfK7s9aZ5j8naHZnW1TfUX9y73Pjf72QHOEelCy3NzOW8s/s320/IMG_1299.jpg" width="172" border="0" /></a><em>..........a very nice book~~~ </em>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-4377578702078915962007-05-21T19:39:00.000-07:002008-12-11T05:46:46.539-08:00Maggi as recipe....haha.....Just watch my housematehaha...tat day, my housemate wanted to eat wonton out of a sudden....so he happily went to shop for ingredient while all of us in the house are dying from<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56p1-JfKEGFeIS3s-iXxeLWBcJCHMR2rH-SDtnLxC3lOF5AvCWJ3C0U0xS7ZMjw_NKB-F4ZAQ8kF1hyY3rq8ioBj-mw1fDhotPZ90PbCN3c_XBpwNz3RRsKb2rDhDltnngak04IdQI6E/s1600-h/books.jpg"><img id="BLOGGER_PHOTO_ID_5067212399291162194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56p1-JfKEGFeIS3s-iXxeLWBcJCHMR2rH-SDtnLxC3lOF5AvCWJ3C0U0xS7ZMjw_NKB-F4ZAQ8kF1hyY3rq8ioBj-mw1fDhotPZ90PbCN3c_XBpwNz3RRsKb2rDhDltnngak04IdQI6E/s320/books.jpg" border="0" /></a>Well, u know what I mean...So he happily went shopping for grocery.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7Ym_6WU59w1Jh3Kn-HXhbNgMxH63GZPbqX3FQYzMu6U4qVmkXE4nxHa1d389yQS7m63hIJVsLx5OjLtSlF1XkQTNR1_HBN9RP09Az0VfqtN29yevjdQMXffvzBAHuO_M2Y2kvQ2uaAE/s1600-h/joey+running.jpg"><img id="BLOGGER_PHOTO_ID_5067271472271351410" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 212px; CURSOR: pointer; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7Ym_6WU59w1Jh3Kn-HXhbNgMxH63GZPbqX3FQYzMu6U4qVmkXE4nxHa1d389yQS7m63hIJVsLx5OjLtSlF1XkQTNR1_HBN9RP09Az0VfqtN29yevjdQMXffvzBAHuO_M2Y2kvQ2uaAE/s320/joey+running.jpg" border="0" /></a><br /><br /><br /><br /><br /><br />lalalalala~~~~~<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbDSoc48EuVDu-matcvm1Mcb9mMDG771p9Ha3tfBoNj6aqR8K5ke84CxPjdP_ZHd2RMIFFuu-hGFWKFxc2NN3OUbgusUr95dVuwGVhE9HnPSp3s1uaa-o-ZMLf30LAW3CmNP3l1cjpB4/s1600-h/IMG_1174_edited.jpg"><img id="BLOGGER_PHOTO_ID_5067273237502910082" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbDSoc48EuVDu-matcvm1Mcb9mMDG771p9Ha3tfBoNj6aqR8K5ke84CxPjdP_ZHd2RMIFFuu-hGFWKFxc2NN3OUbgusUr95dVuwGVhE9HnPSp3s1uaa-o-ZMLf30LAW3CmNP3l1cjpB4/s200/IMG_1174_edited.jpg" border="0" /></a><br /><br /><br />Well, he bought some wonton skin and came back home and started preparing some wontons, one batch for frying and another batch for the soup. The ingredients are simple. Some soy sauce, sugar, and sesame oil and some minced pork. Marinate the meat for a while. Just while he was happily cooking, preparing the soup,<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EREkLgEYRz10OSPKXj1aUO-IDxEbi4E6sFGQ53ZSwRCVLDIHfQO06gSarx1wflMWhtr061UYT5dYXRo516R_nzDvgipywjLRZ_1QFN70NrcHrp0d_MCttNGT4KBD84M2Jkl7y_NGnuA/s1600-h/joey.bmp"><img id="BLOGGER_PHOTO_ID_5067215843854933602" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 130px; CURSOR: pointer; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EREkLgEYRz10OSPKXj1aUO-IDxEbi4E6sFGQ53ZSwRCVLDIHfQO06gSarx1wflMWhtr061UYT5dYXRo516R_nzDvgipywjLRZ_1QFN70NrcHrp0d_MCttNGT4KBD84M2Jkl7y_NGnuA/s320/joey.bmp" border="0" /></a>then only he realized that we ran out of chicken stock.....hahaha. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nLr1F-d0QvMzTXTVQ6dIkDeExnzaN6U8xZQnTttxICYHTV_vgCqMPIPckHLX2NwWaAGp_4ZEm9m4zMLtV857H4ku_WgcaDFJ5ywj92cIkCEZRLMAnhNky9dEclFL3Jl1zLkWem7AH5Y/s1600-h/joeycry.jpg"><img id="BLOGGER_PHOTO_ID_5067274693496823442" style="CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nLr1F-d0QvMzTXTVQ6dIkDeExnzaN6U8xZQnTttxICYHTV_vgCqMPIPckHLX2NwWaAGp_4ZEm9m4zMLtV857H4ku_WgcaDFJ5ywj92cIkCEZRLMAnhNky9dEclFL3Jl1zLkWem7AH5Y/s200/joeycry.jpg" border="0" /></a><br />No wonton for tonite??...well, not really, an idea came out in the end..tada~~~<br /><div style="TEXT-ALIGN: left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaFbEEFeveKGzuxdSDmeP8tt9bnjp_vvuSbu1XeyFM9EsROpO2eHwYtEn78GbwwpoP5_lwy8MeyMqLwVweSk_VqZK9_5c8sb62sBDhQ5MgvN2ISlR2B6J0UPOVlTst13kOvu3kh7-QmQ/s1600-h/IMG_1177_edited.jpg"><img id="BLOGGER_PHOTO_ID_5067275256137539234" style="WIDTH: 181px; CURSOR: pointer; HEIGHT: 128px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaFbEEFeveKGzuxdSDmeP8tt9bnjp_vvuSbu1XeyFM9EsROpO2eHwYtEn78GbwwpoP5_lwy8MeyMqLwVweSk_VqZK9_5c8sb62sBDhQ5MgvN2ISlR2B6J0UPOVlTst13kOvu3kh7-QmQ/s400/IMG_1177_edited.jpg" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED9Fd-MK82Dwk9UhGqBeomwn82gJTJndBJKJhbLRzzxM2venUS5SaeSVAV1CJx50EoYiQDLPc46ySQ4YzjgvD7bbWpFosfB3mNv200pbDjb6NTvKQoxavkrRI_9caQTgbmR7Rj7pEqWU/s1600-h/IMG_1178_edited.jpg"><img id="BLOGGER_PHOTO_ID_5067275913267535538" style="CURSOR: pointer" height="129" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED9Fd-MK82Dwk9UhGqBeomwn82gJTJndBJKJhbLRzzxM2venUS5SaeSVAV1CJx50EoYiQDLPc46ySQ4YzjgvD7bbWpFosfB3mNv200pbDjb6NTvKQoxavkrRI_9caQTgbmR7Rj7pEqWU/s200/IMG_1178_edited.jpg" width="170" border="0" /><br /></a></div>Maggi wonton soup~~~~...haha...wasn't really that bad. Just unhealthy (kids, don't do this at home)..:p<br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiCWl6nK-QxzEoibOtYfaYAOwEvnqesbpyCXmQGVgnHuFDTN8RWPtTD2stm29YaJhqAJ1zlr7w3W7ADUR1FqEt8unzSy5IclfBa1IW3xWzQ8Tg6vUNyOJPuMcd-92QtzTTXAqZiq0dOA/s1600-h/IMG_1182_edited.jpg"><img id="BLOGGER_PHOTO_ID_5067276961239555794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 338px; CURSOR: pointer; HEIGHT: 189px; TEXT-ALIGN: center" height="208" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiCWl6nK-QxzEoibOtYfaYAOwEvnqesbpyCXmQGVgnHuFDTN8RWPtTD2stm29YaJhqAJ1zlr7w3W7ADUR1FqEt8unzSy5IclfBa1IW3xWzQ8Tg6vUNyOJPuMcd-92QtzTTXAqZiq0dOA/s400/IMG_1182_edited.jpg" width="367" border="0" /></a><span style="FONT-STYLE: italic">End of uncle's Joey journey~~~~~</span> </div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-40143644093176930342007-05-21T18:16:00.001-07:002008-12-11T05:46:47.506-08:00Busy Busy BusyI've been so busy lately. Oooo. Just finished one of the milestones for my final year project, the preliminary report. Yeah...Been saving pictures for my recipes from my last post. Now I'm finding time to upload all of them up here... Here is the first one.<br /><br /><span style="FONT-WEIGHT: bold;font-family:trebuchet ms;" >Braised Garlic Chicken</span><span style="font-family:trebuchet ms;"><br /><span style="FONT-STYLE: italic">Ingredient(Preparation time 1 hr)</span></span><span style="FONT-WEIGHT: bold;font-family:trebuchet ms;" ><br /></span><span style="font-family:trebuchet ms;">salt<br />pepper<br />flour<br />3 tbsp soy sauce<br />water<br />5 pieces of garlic<br />1tsp corn flour<br />and of coz some chicken thigh fillet<br /><br />This a very easy recipe but yet once cooked, can be exceptionally delicious. Initially, defrost the thigh fillet and pat dry the meat with paper towel or preferably with a piece of clean cloth. Once cleaned, sprinkle some salt and pepper evenly on both side of the fillet. After that, coat generously the fillet with flour and shake off any excess flour.<br /><br /><br /></span><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;"></span><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q485JJiKyLVuwA6G4oGsENOgZN8vV7e39hjF_TxpnLU6nw84bYZ3L0WwuTZPEHBiui9TTZPfnaDkw47r-EKAJ1_gLn-Ct_vSuwppNkA4PaGovKSm9I3FtD3fShGcSLhs7EehpVkH7YQ/s1600-h/IMG_1249%5B1%5D"><img id="BLOGGER_PHOTO_ID_5067196486437330402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q485JJiKyLVuwA6G4oGsENOgZN8vV7e39hjF_TxpnLU6nw84bYZ3L0WwuTZPEHBiui9TTZPfnaDkw47r-EKAJ1_gLn-Ct_vSuwppNkA4PaGovKSm9I3FtD3fShGcSLhs7EehpVkH7YQ/s400/IMG_1249%5B1%5D" border="0" /></a><span style="FONT-STYLE: italic"> (lol....I made a mess of my kitchen....thigh fillet became chicken wing!?...why?????)<br /></span><div style="TEXT-ALIGN: left"><span style="FONT-STYLE: italic"></span><br /><span style="FONT-STYLE: italic"></span></div></div><span style="font-family:trebuchet ms;">Once done, deep fry the fillet or chicken wing -_-"". Must DEEP FRY!! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPTATZt55Tl_kzDP8W8nMVhrO2OelIahqmR4AUrWYOH8yMsQcIK0t9pzdDRnnz2xM9ZkiJTzK650XepSIVJd8m2p6_uNjOAyBkOi5pVtxzEUTilCFYwHucuhvGIHfvDxrPp-cO0Gs5bw/s1600-h/IMG_1228_edited.JPG"><img id="BLOGGER_PHOTO_ID_5067199200856661506" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 177px; CURSOR: pointer; HEIGHT: 140px" height="132" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPTATZt55Tl_kzDP8W8nMVhrO2OelIahqmR4AUrWYOH8yMsQcIK0t9pzdDRnnz2xM9ZkiJTzK650XepSIVJd8m2p6_uNjOAyBkOi5pVtxzEUTilCFYwHucuhvGIHfvDxrPp-cO0Gs5bw/s200/IMG_1228_edited.JPG" width="171" border="0" /></a><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M8NxFmcX-rqmkXOCYuttc7q6-OoI2vh5oxZWCtfna2iulxNoQSjwAWRw3XTv062kDaFabyGJ_pv9fs5MuKa-ymSOT_WUxExUGkhugsvF4PMq9kYIr0ufsrhd5HajcfJeR6hxFX9kbns/s1600-h/IMG_1250_edited.JPG"><img id="BLOGGER_PHOTO_ID_5067202555226119698" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" height="137" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M8NxFmcX-rqmkXOCYuttc7q6-OoI2vh5oxZWCtfna2iulxNoQSjwAWRw3XTv062kDaFabyGJ_pv9fs5MuKa-ymSOT_WUxExUGkhugsvF4PMq9kYIr0ufsrhd5HajcfJeR6hxFX9kbns/s200/IMG_1250_edited.JPG" width="187" border="0" /></a><br /><br /><br /><span style="FONT-STYLE: italic"></span><br /><br /><span style="FONT-STYLE: italic"></span><br /><span style="FONT-STYLE: italic"></span><br /><span style="FONT-STYLE: italic"></span><br /><span style="FONT-STYLE: italic"></span><br /><span style="FONT-STYLE: italic"> (Here's my thigh~~ fillet, found ya)</span><br /><span style="font-family:trebuchet ms;">Deep fry both sides for around 10 mins. In the meantime prepare some unpeel garlics. Fry the garlics for two mins. Then add in soy sauce, a bit of water and and cornflour. Once the mixture starts to simmer, turn the heat down to the lowest possible heat and placed the fried chicken in. Braised for 20 mins.<br />Once done, remove with a slotted spoon onto a plate. Haha...I oni used 3 garlics coz my house is low on it...Hoong chien's fault for not checking the stock~~~...:p<br /><br /><br /></span><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdM4USuj81F8a9souwoXeT4VCFXWSRVC6S-qThIq_vy72Nd8VCxfw4blhjB4vxkElSnmghDbV5GVJ3JT0alTkRfnMRcvpVYEyos6Q1sSwVhq_ywgBzsE4yRrJluFDagZY_Z0dcWdxqn4/s1600-h/IMG_1230_edited2.JPG"><img id="BLOGGER_PHOTO_ID_5067207923935239746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdM4USuj81F8a9souwoXeT4VCFXWSRVC6S-qThIq_vy72Nd8VCxfw4blhjB4vxkElSnmghDbV5GVJ3JT0alTkRfnMRcvpVYEyos6Q1sSwVhq_ywgBzsE4yRrJluFDagZY_Z0dcWdxqn4/s320/IMG_1230_edited2.JPG" border="0" /></a> <div style="TEXT-ALIGN: center">U can placed it on top of some cabbage if u want the dish to be presentable<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f6jE6zoj2fKiSq2Bgr5iEHhAsjYe0_T6LX0OqcqR3UbhOmIuhSLmB_nBh2XTiB2iTYxDGelbJOkZ-YloBg0KPR8yfufLsBZS8RbvJA3jSQ_bR8Sn1PBOKB8MAYzrUK6vOzb0K7TBiDA/s1600-h/IMG_1230_edited.jpg"><br /></a>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com0tag:blogger.com,1999:blog-2539768982443402646.post-22686307604110446112007-05-04T05:13:00.000-07:002008-12-11T05:46:48.813-08:00First recipe on blog<span style="font-family:georgia;font-size:85%;">Today's ingredient is the craze of most Malaysian...Yam!!!... This recipe of mine is improvised from the yam ring which I had made t</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimz53tavJ8UDsPQ4PPnKmHXcHkft_o9jWpj-D0_cEb9wF4cyagq-16HiZ4_2twkJr8D5cxOwhIT1-FGU-PwumfXa34CSOE7Z3-BsmgBpt87u8X6hxjAAxwtY8uc9iPBwZd-MpOTvgFO_8/s1600-h/IMG_1084.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060678452628330114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimz53tavJ8UDsPQ4PPnKmHXcHkft_o9jWpj-D0_cEb9wF4cyagq-16HiZ4_2twkJr8D5cxOwhIT1-FGU-PwumfXa34CSOE7Z3-BsmgBpt87u8X6hxjAAxwtY8uc9iPBwZd-MpOTvgFO_8/s200/IMG_1084.jpg" border="0" /></span></a><span style="font-family:georgia;font-size:85%;">wo days ago. </span><div><div><div><div><div><div><br /><div><br /><br /><span style="font-family:georgia;font-size:85%;"><=====Nice right????</span></div><br /><div><span style="font-family:georgia;"><br /></span><br /><br /><br />Haha..Slurp...Let's give my recipe a name then...erm..Let's just called it Yam Nugget.</div><span style="font-family:georgia;font-size:85%;"></span><div><span style="font-family:georgia;font-size:85%;">Here's how you do this. You will need</span></div><div><span style="font-family:georgia;font-size:85%;"></span></div><div><span style="font-family:georgia;font-size:85%;">400 g of yam/taro</span></div><div><span style="font-family:georgia;font-size:85%;">45g of wheat flour</span></div><div><span style="font-family:georgia;font-size:85%;">50g of shorterning</span></div><div><span style="font-family:georgia;font-size:85%;">some cabbage</span></div><div><div><span style="font-family:georgia;font-size:85%;">2 shiitake mushroom</span></div><div><span style="font-family:georgia;font-size:85%;">1 egg</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-family:georgia;font-size:85%;"></span></div><div><strong><span style="font-family:georgia;font-size:85%;">seasoning 1</span></strong></div><div><span style="font-family:georgia;font-size:85%;">1 tsp of salt</span></div></div><div><span style="font-family:georgia;font-size:85%;">1/2 tsp of five spice powder</span></div><br /><div><span style="font-family:georgia;"><span style="font-size:85%;"><strong>seasoning 2</strong><br /></span></span></div><div><span style="font-family:georgia;font-size:85%;">1 tbsp of oyster sauce</span></div><div><span style="font-family:georgia;font-size:85%;">1 tbsp of soy sauce</span></div><div><span style="font-family:georgia;font-size:85%;"></span></div><div><span style="font-family:georgia;"><span style="font-size:85%;"><strong><br />S<em>teps</em></strong><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMePw3iRAayhkRoLB5ZsroNCAR7YGEyHQOSb1WqdgAFkP8QPTV_yohFB4Iv1gwEVkZLjuB1VSo0NYecIFYhOWi1Z9lCoiD5Cc7K4o1TbWgZsV9MoET1u0b2JJiRL8GTtv9FBcLWzMzvk/s1600-h/IMG_1087.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060681252947007122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMePw3iRAayhkRoLB5ZsroNCAR7YGEyHQOSb1WqdgAFkP8QPTV_yohFB4Iv1gwEVkZLjuB1VSo0NYecIFYhOWi1Z9lCoiD5Cc7K4o1TbWgZsV9MoET1u0b2JJiRL8GTtv9FBcLWzMzvk/s200/IMG_1087.jpg" border="0" /></span></a></div><br /><div><span style="font-family:georgia;font-size:85%;">Firstly, you will need to steam the yam until it is soft(Meanwhile, soak the shiitake mushroom is water). Once the yam is soft, crushed the yam. Add in the wheat flour, shortening and seasoning 1. Mixed well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF9xUzSJ9dtTU6UJP37l2AJZ1kyzsGxWy2pBBv__xdLLkrKvgN3LtPGc41ozrN89gi0RDzYXYWxbUQvKv8_efLZOegm4torBTIGAnnjlNDSYnN9Bdnr0GRsFb5hhW4NuX9Ucg6SXTvac/s1600-h/IMG_1089.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060681845652493986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF9xUzSJ9dtTU6UJP37l2AJZ1kyzsGxWy2pBBv__xdLLkrKvgN3LtPGc41ozrN89gi0RDzYXYWxbUQvKv8_efLZOegm4torBTIGAnnjlNDSYnN9Bdnr0GRsFb5hhW4NuX9Ucg6SXTvac/s200/IMG_1089.jpg" border="0" /></span></a><span style="font-family:georgia;font-size:85%;">The yam when properly mixed will not be sticky. Instead, it should crush easily when applied with force.</span></div><br /><div><span style="font-family:georgia;"><br /><br /><br /><span style="font-size:85%;"></span></span></div><div><span style="font-family:georgia;font-size:85%;"><==Here is the pic</span></div><div><span style="font-family:georgia;font-size:85%;">(I know it looks weird..bear with it, :p)</span></div><br /><div><span style="font-family:georgia;font-size:85%;">Put the paste in the fridge for 30 mins</span></div><div><span style="font-family:georgia;font-size:85%;">When you are waiting for the paste, its time to prepare for the stuffing. Stir fry the cabbage and the shiitake mushroom with seasoning 2. Boiled the egg too. </span></div><div><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060684577251694290" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Y6P6-Nbe9pRKoe0mdwe17dPgxykAiGE32GyphYxPz4c8cB1GxWQRmFLQ7v-JnJMOV6pyylt5E6Oh5Ogzh699ojHiToVC5EItAwRdzGqMvM7WBSKUgqpQWQUTm8bWngbRho8VYgZV314/s320/IMG_1090.jpg" border="0" /></span></div><div><span style="font-family:georgia;font-size:85%;">Once the yam is ready, remove from the fridge and STUFF the stir fried cabbage and mushroom in. Alternately, you can also stuff the egg white or the egg yolk in. But do not mixed.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZrufYLQtOdUOLjkUJfWmoSXJ96ooBMe8XqvBCm0kgEUCZ1M6Iquca2imGClu5ZOrbAVUoQuyiaUcQuQ88mFIEBw7u7-ymHyuqSrc3vdvoNn302P2NnbaQJoLToM612FCHziArBSLhj8/s1600-h/IMG_1092.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060685822792210162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZrufYLQtOdUOLjkUJfWmoSXJ96ooBMe8XqvBCm0kgEUCZ1M6Iquca2imGClu5ZOrbAVUoQuyiaUcQuQ88mFIEBw7u7-ymHyuqSrc3vdvoNn302P2NnbaQJoLToM612FCHziArBSLhj8/s200/IMG_1092.jpg" border="0" /></span></a><span style="font-family:georgia;font-size:85%;"><br /></span></div><div><span style="font-family:georgia;font-size:85%;">This is how it should looks like============></span></div><div><span style="font-family:georgia;"><br /><span style="font-size:85%;"></span></span></div><div><span style="font-family:georgia;font-size:85%;">Once all the yam are stuffed, deep fried them and you will get the final product...YAM NUGGET!!!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzv1DYyZWGU2YL7-CaMgbQTH5SEQMOv-eVJTU6cprZt5K_2S4rupFXOMJK55XeAAd9gdNtKMLXxPA3HM3rhvFyRZIwXdC9By9tOnbQpZvaQ8QgIVaOCsaowRHIoYbdRJe6r5qrigAfar4/s1600-h/IMG_1093.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5060687051152856850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzv1DYyZWGU2YL7-CaMgbQTH5SEQMOv-eVJTU6cprZt5K_2S4rupFXOMJK55XeAAd9gdNtKMLXxPA3HM3rhvFyRZIwXdC9By9tOnbQpZvaQ8QgIVaOCsaowRHIoYbdRJe6r5qrigAfar4/s200/IMG_1093.jpg" border="0" /></span></a></div><br /><p align="justify"><span style="font-family:georgia;font-size:85%;">Serve it when HOT!!! It irresistable...hehe.</span><span style="font-family:georgia;font-size:85%;">You can dip it in chilli sauce or alternately, if you are not a fan of chilli, cook some gravy and serve with it. </span><span style="font-family:georgia;font-size:85%;">Whee!!!...One recipe down...more to go~~~<br /></span></p><div><br /></div><div><span style="font-family:georgia;font-size:85%;"></span></div></div></div></div></div></div></div>^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com1tag:blogger.com,1999:blog-2539768982443402646.post-62103196372273957102007-05-04T04:25:00.000-07:002007-05-04T04:48:24.840-07:00Cooking is my passion?Being inspired by this girl (<a href="http://cookingismypassion.blogspot.com/">http://cookingismypassion.blogspot.com/</a>), I have decided to lay down all the recipe that I have tried and had worked here in this blog. Haha..I love food. I sometimes even have the thought aboout me being a chef!! In reality, its just a hobby of mine that keeps me away from my studies...:p....<br /><br />Being a poor student, the only way for me to enjoy ma good old malaysian food is to cook for my own. Too expensive to dine outside in australia. Luckily, I have always been with some housemates that know how to satisfied my stomach...haha...Missed malaysian wonton mee so much~~~<br /><br />Well stay tune and await tones of good food just steps away from ur door steps^chinfatt^http://www.blogger.com/profile/04515904704265779818noreply@blogger.com2