how long did the whole process take?
the last round i follow camemberu recipe..don know wat went wrong, i think the whole thing after 3 hrs..the skin still not v roasted...
till we gave ur and just eat as it is...
Pictures Of Wholesome Home Cooked Food
- Thread starter TheChef
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how long did the whole process take?
the last round i follow camemberu recipe..don know wat went wrong, i think the whole thing after 3 hrs..the skin still not v roasted...
till we gave ur and just eat as it is...
raptor1988
Senior Member
Wah! Looks nice and moist on the inside.. :lovegrin:
around 2 hrs but its usually agar agar as i use a meat thermometer.
did u on the fan inside oven while roasting? makes it drier and crispier.
raptor1988
Senior Member
My simple lunch.. Boiled xiao bai cai with oyster sauce and some ham cubes, tofu soup with ham cubes and basmati rice cooked with chicken rice paste.
This time, I did the cooking, styling, and photos, not my wife.... That's why the food sucks LOL. Should've used 5-8 pcs more prawns but I didn't have enough. Would've preferred to have more height to the shot.
Burmese Lime Juice and Prawn Salad
Oh, the two plates shown are new
Just got them last night.
Now since I was the one who prepared this, I can share the recipe...
(For every 6pcs of tiger prawns...)
Ingredients
1) 6 pcs tiger prawns (duh) de-veined and washed.
2) 2 tspn of ginger puree (just keep mashing the damn ginger root)
3) 3 limes or 6tbsp of fresh lime juice
4) 2pcs lime leaf, chopped thinly, or use lime rinds, 1tspn
5) 2 tspn chopped garlic (raw)
6) 3-5pcs of red chili pepper, chopped and seeded.
7) 2 tbsp of caster (superfine) sugar
8) salt to taste.
Instructions:
1) Mash the ginger till you get the required puree/juice
2) Mix the puree with the everything <b>except</b> the prawns.
3) Boil a pot of water, make sure it's bubbling. Drop the prawns in for 10 seconds or until the tail turns pink. DO NOT OVERCOOK. Drain thoroughly and place on paper towel.
4) Toss the prawns into the liquid mixture for 5-10 mins. Then place in ziplock bag or air-tight plastic container. Chill in refrigerator for at least an hour.
5) Serve chilled.
Burmese Lime Juice and Prawn Salad
Oh, the two plates shown are new
Just got them last night.Now since I was the one who prepared this, I can share the recipe...
(For every 6pcs of tiger prawns...)
Ingredients
1) 6 pcs tiger prawns (duh) de-veined and washed.
2) 2 tspn of ginger puree (just keep mashing the damn ginger root)
3) 3 limes or 6tbsp of fresh lime juice
4) 2pcs lime leaf, chopped thinly, or use lime rinds, 1tspn
5) 2 tspn chopped garlic (raw)
6) 3-5pcs of red chili pepper, chopped and seeded.
7) 2 tbsp of caster (superfine) sugar
8) salt to taste.
Instructions:
1) Mash the ginger till you get the required puree/juice
2) Mix the puree with the everything <b>except</b> the prawns.
3) Boil a pot of water, make sure it's bubbling. Drop the prawns in for 10 seconds or until the tail turns pink. DO NOT OVERCOOK. Drain thoroughly and place on paper towel.
4) Toss the prawns into the liquid mixture for 5-10 mins. Then place in ziplock bag or air-tight plastic container. Chill in refrigerator for at least an hour.
5) Serve chilled.
tikiman
Senior Member
Wah all the food pics here make me hungry. I made Kueh Salat last weekend for a picnic with friends. Why make it when I can buy at the malay store in the Kopitiam... cause I live in Moscow.
Recipe:
Rice Layer:
200g glutinous rice (washed and soaked overnight)
100ml coconut cream and add about 50-40ml of water
pandan leaves
1/2 tsp salt
Kaya Layer:
3 large eggs
30g wheat flour (do not use self-raising flour)
25g rice flour
350ml coconut milk
140g sugar
2 tbsp pandan juice (blend and squeezed)
Green Coloring.
1/4 tsp salt
Directions:
1. Drain rice and steam with pandan leaves for 15-20 minutes.
2. Mix coconut milk, salt and water. (mixture 1)
3. After that remove from heat and fluff rice with a pair of chopsticks and pour in mixture1. 4. Mix well (important step) and steam for a further 30 minutes.
5. Add a little vege oil in pan and line with baking paper (also oil the paper)
6. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan
7. Leave to cool.
8. Mix flour with beaten eggs.
9. Strain the mixture to ensure a smooth fluid. (mixture 2)
10.Mix coconut milk, salt,sugar and pandan juice in a double boiler.
11.Stir till sugar dissolve.
12. Slowly stir in mixture 2.
13. Remove from heat when slightly thicken. You have kaya now.
14. Pour kaya over the lined pan over the rice.
15. Steam for 20mins.
16. Wait till cool and cut with an oiled knife.
Enjoy.
Recipe:
Rice Layer:
200g glutinous rice (washed and soaked overnight)
100ml coconut cream and add about 50-40ml of water
pandan leaves
1/2 tsp salt
Kaya Layer:
3 large eggs
30g wheat flour (do not use self-raising flour)
25g rice flour
350ml coconut milk
140g sugar
2 tbsp pandan juice (blend and squeezed)
Green Coloring.
1/4 tsp salt
Directions:
1. Drain rice and steam with pandan leaves for 15-20 minutes.
2. Mix coconut milk, salt and water. (mixture 1)
3. After that remove from heat and fluff rice with a pair of chopsticks and pour in mixture1. 4. Mix well (important step) and steam for a further 30 minutes.
5. Add a little vege oil in pan and line with baking paper (also oil the paper)
6. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan
7. Leave to cool.
8. Mix flour with beaten eggs.
9. Strain the mixture to ensure a smooth fluid. (mixture 2)
10.Mix coconut milk, salt,sugar and pandan juice in a double boiler.
11.Stir till sugar dissolve.
12. Slowly stir in mixture 2.
13. Remove from heat when slightly thicken. You have kaya now.
14. Pour kaya over the lined pan over the rice.
15. Steam for 20mins.
16. Wait till cool and cut with an oiled knife.
Enjoy.
raptor1988
Senior Member
porriage steamboat
Akira Fudou
New Member
My dinner...
nyum.. nyum.. nyum...
OMG, the Siew Yoke looks damn succulent!
Slurppppppppppppp ................
raptor1988
Senior Member
the wings look good! :thumbsup:
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