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 Cooking, For those who cook

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leo-chan
post Aug 16 2012, 12:46 PM

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QUOTE(James_yka @ Aug 16 2012, 11:39 AM)
Gas Cylinder Stove & Butane Gas Portable Stove

Which 1 is more cost efficient ?

Theoretically... A Gas Cylinder 14kg is Rm 30, A Butane Gas Canister 220g is Rm 4++...
So the conventional would be cheaper...
But how long does the gas can last differ..?
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Efficiency really depends on many factors:

BTU rating of your burner
Materials of your cookware: Copper, aluminium, carbon steel, stainless steel?

I'm also guessing that the pressure of the gas canister is not sufficient to sustain a typical burner you use with the LPG gas tank.




leo-chan
post Aug 18 2012, 06:14 PM

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Hehe what does my work place have anything to do with my posts?
leo-chan
post Aug 18 2012, 10:15 PM

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Seems that I'm not that inexperienced afterall? biggrin.gif I don't work as a chef if that's what you're getting at...

leo-chan
post Aug 18 2012, 11:53 PM

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I prefer to salt the piece of steak liberally, and keep it uncovered in the refrigerator for 2-3 days... Improves flavour and texture..
leo-chan
post Aug 27 2012, 04:46 PM

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QUOTE(Pepper @ Aug 27 2012, 02:43 PM)
doers anyone knows where i can buy creme fraiche? or creme fresh? 0:
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It's spelt Crème Fraîche.

I usually replace it with a mixture of 50% whipping cream + 50% sour cream if I can't find it.

In KL, you can easily obtain it in Bangsar Village, BIG in Publika, Isetan Foodhall in KLCC and Jaya Grocer in Empire and Jaya 33.

Hope this helps.
leo-chan
post Aug 29 2012, 09:46 AM

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QUOTE(deadmau5 @ Aug 29 2012, 12:49 AM)
Grilled beef tenderloin with béarnaise sauce, matchstick fries & garden greens
Chicken stew with pilaf rice
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Nice pics! Looks like a professional kitchen setup. Chef perhaps?
Edit: On second thoughts, perhaps cooking school? Difficult to find a properly "Frenched" chicken supreme like the one in your chicken stew pic.


Added on August 29, 2012, 10:10 am
QUOTE(leggedy @ Aug 18 2012, 10:34 PM)
Haha..thats very humble of u..
If u aint a chef, thats a waste to culinary society coz of ur foos knowledge..

If u live in kl, i would be honoured to treat u a meal and we could about food all day long..i loves food talks..
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Hehe thanks! I'm not THAT knowledgeable about food though, I just like cooking...
I do live in KL, but will have to politely decline your offer for a meal but drinks / coffee is fine hehe. PM when you have time.

This post has been edited by leo-chan: Aug 29 2012, 10:12 AM
leo-chan
post Aug 29 2012, 11:47 AM

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QUOTE(deadmau5 @ Aug 29 2012, 11:38 AM)
It's one of the kitchen suites in Taylor's university. I'm sure a culinary student can make a better dish since  a hospitality student smile.gif
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Ah that figures! Enjoy your time in hotel school smile.gif the industry is much different than what you are told / taught...

Oh, and I wouldn't put Thyme with chicken, but with fish/ seafood.

This post has been edited by leo-chan: Aug 29 2012, 11:50 AM
leo-chan
post Sep 4 2012, 03:32 PM

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deodorant, looks great but i'm not too sure about the combination of flavours of scallops and carrots though. My opinion is that the sweetness of the carrots might overpower the natural marine flavours of the scallop, please feel free to correct me.

Anyway, the next best thing to Sashimi grade scallops are flash frozen sugar glazed scallops... These are dipped in a sugar solution and flash frozen (most of the time with liquid nitrogen) individually.

icemanfx, love the prawn noodles. what noodles and broth did you use?

achik1990, nice effort with the mushroom and interesting choice of chinaware biggrin.gif




leo-chan
post Sep 11 2012, 09:25 AM

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Stuff I cooked up of late...


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Prosciutto San Daniele e melone (raw ham with melon)

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Bruschetta mista - tomatoes and basil, mushrooms and brie

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Linguine al limone e basilico (Linguine with lemon and basil)


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Japchae (fried sweet potato noodles with vegetables and pork belly)


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Har lok (river prawns with a sweet sauce)
leo-chan
post Sep 11 2012, 11:27 AM

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QUOTE(rubbermilk @ Sep 11 2012, 10:13 AM)
are you a male , single and available ? ahahahahahahahah daaaaamn looks good !
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Yes, no and no smile.gif

leo-chan
post Oct 11 2012, 02:09 PM

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QUOTE(blossom_123 @ Oct 11 2012, 01:19 PM)
how to make the har lok sauce
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Saute chopped ginger, shallots and garlic with the oil used to deepfry the prawns, till soft but not brown. Pour in dark soy sauce, tomato ketchup, lemon juice (just a bit), salt and light soy sauce to balance. Simmer for 5 mins to develop the flavours.

Cook it till slightly thick and toss in the pre-fried prawns to coat. do not overcook! The sauce will thicken naturally due to the sugar content in the dark soy sauce and ketchup.
leo-chan
post Jun 5 2013, 01:54 AM

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Tagliatelle con asparagi e pancetta (tagliatelle with asparagus and cured pork belly).

Made everything from scratch including the pasta. Well almost everything (didn't make the pancetta).
leo-chan
post Jul 25 2013, 09:23 AM

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QUOTE(andy lau62 @ Mar 18 2013, 10:26 PM)
Each cooking is an investment of time and $$$$. One of the key success factors is good ingredients. Sometimes, our day and cooking project can be spoilt by some irresponsible business outlets.

Recently we bought a can of  Calmex (wheel brand) abalone from Mexico at Yin Onn (Ipoh) at Mid Valley Megamall during our trip to KL. We were told the can food contained 1.5 piece of abalones. When we actually opened it, it had 'more' than what we asked for 3 small pieces of abalone instead of 1.5 whole pieces. The much smaller pieces of abalone did NOT taste as good as the big ones which would have taken many years to reach its mature stage.

Lately, found that its price was much higher than similar packing elsewhere.

Beware when you shop at such outlet.
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I agree... Try to go to really reputable outlets when buying premium seafood items..

For abalone, dried oyster, lap cheong, etc you can try Kwang Yeow Heng just next to central market in KL. I believe that they are one of the main distributors in Malaysia and Singapore of these goods.

Sure, they are a little pricey but I've never gotten inferior goods from them...
leo-chan
post Aug 26 2013, 10:37 AM

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Last weekend's lunch with friends!

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Tricolour chocolate mousse:
Valrhona Manjari marquise
Valrhona Jivara mocha mousse
Valrhona Ivoire rum mousse

Champagne Bonnaire Grand Cru 2005 vintage
leo-chan
post Nov 12 2013, 11:30 AM

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A few more stuff I've cooked up of late..

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Penang Otak Otak

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Risotto ai Funghi (risotto with mushrooms)

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Bak Kut Teh dinner

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Rosukatsu dinner with Tonjiru and Genmaicha

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Bak Chang part 2
leo-chan
post Nov 12 2013, 11:37 AM

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Penang Hokkien Mee (Prawn Noodles to the rest of you people out there)

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Fettuccine alla Carbonara (the real deal... fresh egg pasta with egg yolk, bacon and pecorino romano)

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Calamari with Salted Duck Yolk sauce

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Calamari Sambal

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Lemon Cheesecake

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Onion Soup with a Gruyère Crouton

This post has been edited by leo-chan: Nov 12 2013, 11:41 AM
leo-chan
post Nov 12 2013, 02:40 PM

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Salmon Teriyaki

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Salt grilled salmon with spring onion potato puree

This post has been edited by leo-chan: Nov 28 2013, 04:08 PM
leo-chan
post Mar 18 2015, 02:01 PM

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12-hour wagyu ribeye score 9, mashed potatoes, buttered asparagus.
leo-chan
post Aug 10 2015, 11:35 AM

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I always buy Tefal if it is available.

QUOTE(pacmann @ May 8 2015, 02:42 PM)
get a food processor or blender, and any recommended brand.

my objective is to make nut butter, grind nuts, dates, make my own sauces, puree, smoothie and ice cream. i have my eyes on Tefal BL142 blender and philips HR1706 as they are blender which comes with a glass jar.  in terms of size and space, i would go for Tefal but not sure if it is worth the price.

or, should i be getting food processor, so far the food processors i have seen are quite big but they have more functions. for food processors, anyone used cuisinart mini prep? is it a good buy?

my budget range is 200 to 400.

thanks!
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