Buy readymade and just deep fry them. Here in KL there's a supplier that sells frozen. Chinese cooking have basic seasonings 5 spice plus the usual bit of sesame seed oil, dash of salt and pepper, dash of oyster sauce and a dash of soya sauce. I like mine with small amount of chopped coriader leaves (cilantro). Try it next time. You don't really taste the pungentness of the leaves but it leaves a fragrant smelling aftertaste. Just like 'char siew pao' in the old days.

This post has been edited by etigge: Jul 23 2011, 10:15 AM

It is actually a bit soft but gets hard when exposed to air so you have to work fast. The damp cloth will soften it though if it is too hard. Just cut to the corret size and put it back into the plastic bag and take it out one by one when wrapping.

Immersed the plate in water mixed with Clorox overnight, see if the stains comes off and if it doesn't leave another night.

Tefal from France makes good pans, woks and skillets but a vee bit expensive. Nowadays they have the thicker base types for induction cookers as well although they can be used on conventional flame cookers. Tefal makes both with non stick coatiing (not teflon as teflon is by Dupont and Tefal has its own proprietry coating) and also multi layered stainless steel ones. I personally like the non coated ones as they are easier to take care, unl;ike coated ones that can't use metal ladles as metals will scratch the coatings.

Sorry I don't have a picture.

Most users don't know that non stick pans cannot be used on very high heat as the high heat may affect the non stick coatings and also they cannot be washed while still very hot as the thermal shock will also affect the pans. That is why commercial kitchens still uses stainless steel pans and pots. If you can find copper pans ( can be found in other countries) it is even better. Tefal is more suited for home use with all the ranges and also the thermal spot that tells you the pan is hot.

If you really want good quality skillets, those that 5 star hotel uses, you can go VIVA home center in Jlan Loke Yew. There's a store there that sells the whole range of kitchen stuff. Home use, hotel use but the prices are a killer. As a person in the trade, we have our own place to buy as housewife's prices and those buying for commercial uses , the price difference can be 30% extra. Or head for Jalan Pasar Bahru in Pudu market where prices are fairer.

The other day when I was meeting a person in Puchong, I saw this place that sells all sorts of kitchen stuffs. My guess is they are the head office for the store in VIVA. It is located in Puchong Puteri and the shop is beside a tyre shop in front of Puteri Mart. I went in and and there was all kinds of kitchen stuffs.

This post has been edited by etigge: Aug 15 2011, 06:30 AM

It's good to have the griddle pan but a normal thick bottomed frying pan willdo. Any oil can be used, olive oil or corn oil for neutrality or butter to enhance the flavour. Heat up till very very hot and sear it for a minute (to seal the juices inside) before flipping to the other side for another minute. Then lower the heat and cook till preferred done-ness. After frying, place it on a plate and cover with tin foil and rest for 15 - 20 minutes so the fibres relaxed and it will not so tough. In the mean time you can prepare the side dish eg. salads, fries, baked potatoes, buttered potato wedges or even saute a whole tomato.

Talking about it makes me salivate. I think I'll drop by Las Vacas later for a few cuts of steaks.

This post has been edited by etigge: Aug 18 2011, 11:14 AM

Means you don't take your steaks with sauce as the sauce is hot. You can actually rest it in a warm oven if you wish. I never seen steaks with smoking juices when cut though. Usually the sauce is hot. You have to cover with tin foil so not much heat is lost.

Heat up the pan, rub some oil with a napkin or kitchen towel and then heat again. leave it till cool and rinse with water. That's it. Remember to always wash the pan after it cool down a bit as this will make the non stick coating really last. You can season it and leave the whole day after heating it.

If the handle is plastic, then it cannot go into the oven. So far I have never seen a Tefal with steel handle. That's why hotels uses all steel handled pans and pots. They last longer for one reason and you don't have to keep a screw driver in the kitchen to tighten the handles like in many household.

This is from the Green pan web page. I think you should not give sweeping statements. I know you are promoting Green pans. Good for you.

Can I put my pan in the oven?
Yes, you can put your pan in the oven without any worries when it has stainless steel handles. When your pan has stainless steel handles with a silicone insert they are oven-safe up to 250°C. When your pan has Bakelite (mostly black-colored) handles they are only oven-safe up to 180°C. Always check on the packaging to be sure.

Ceramic knifes needs no sharpening but it is very brittle. Used only for light cutting. The sharp ends chips very easily. Unlike a steel knife which lasts longer as we continue sharpening it, a ceramic knifes stays sharp until it breaks and it is totally useless after that. You won't find ceramic chopper though My favourite is still Henkels and also some sushi knifes I have seen in Pudu, really nice.

The steak bug is biting again but to dine in restaurants is too taxing on the pockets. So I headed down to Jaya Grocer and bought 3 air flown sirloin steaks, averagaing 250 gms. a piece. Not that bad, quite fair priced. I then made a batch of black pepper sauce, boiled and buttered some green peas and also corn on the cob ( brought down from Cameron Highlands ). Fried some french fries and all settled. Cheaper than restaurants and also very much bigger portions except the plate is too small. Cravings settled!

It's Sunday and feel like having pasta. Ever eaten those pasta sold in coffee shops? All ketchup and taste lousy. HAving it in Italian restaurants cost a bomb so I prepared it myself. I have come of the ingredients at home and so off to the mini market to add in anything that's needed. Here are the ingredients.



Now to cook it!



Finally to slobber it. Extra toppings, extra pasta, extra parmesan





This post has been edited by etigge: Nov 6 2011, 05:18 PM

I had some black pepper sauce left from the last time and I bought a sirloin roast from Jaya Grocer's. I roasted it this time and it tasted better and the meat is softer. Approximately 45 minutes at 200 degrees but it is a bit overcooked.