how to make the har lok sauce

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.

Thanks for the recipe

I'm not a superb chef or what... I'm just love cooking since young, maybe because I live with my granny seeing her cooking for the whole family while she still can. The passion just grew.... I decided to keep records of my granny recipes in somewhere safe and share with others, a site was born Chinese traditional food..

Some of the recipes are cooking for one and easy plus fast home cook food... Sorry, I only know how to make some Chinese food and Nyonya food.... Hope you guys enjoy browsing.... Sharing is caring~~~

Sorry for interrupting but does any sifu here knows what is butter milk? Is it possible to diy butter milk? I'm screwed at frying chicken but i searched only about butter milk would make the chicken stay crispy and delicious. It's pretty hard to buy butter milk here as i'm staying in kampung area Selangor. I've no doubt it is easier to get in KL but i hardly go there.
BTW very interesting thread, keep it up.

This post has been edited by D10yrspain: Oct 24 2012, 10:54 PM

Nice site u got there & yup...we will feel "SATISFACTION" when our friends gv thumb up for the foods. I also love to cook & very curious how a certain dish are cook. Usually I'll cook those dished that I like to eat & once I've successfuly cook it..I'll move on to try others dishes..when i've time so I seldom re-cook those successful dishes

U mention that u have Nyonya food....but i didn't found it. I just hope that I could find some nice Kapitan Chicken recipe. Not many eatary selling nice kapitan chicken.....they claim that it is kapitan chicken but it more like rendang.

hope to see more recipes in ur site

i like the first picture. yummeh! haha.. keep it out. well , i only know how to fried egg LOL

Egg poached in red wine, creamed mushroom, sautéed onion, bacon, red wine reduction, inspired by Michel Roux.


Seductive ruffle stuffed chicken breast, confit of grilled potato.


Snails in garlic.


Lamb tenderloin, roasted potato, broccoli and sautéed mushroom.


Chocolate tart, inspired by Christian Constant


Prawn thermidor


Seafood pasta


Home made full cream yogurt


This post has been edited by icemanfx: Nov 19 2012, 12:45 AM

Guys any tips on searing scallops? I salt-and-pepper them then into olive oil'ed non stick hot pan. But somehow the pepper burns and becomes like flakes of black and it makes the scallops look a little ... unpresentable.

Then season after pan fried lor.

http://forum.lowyat.net/topic/153442

post there...for your recipe

Hi,

Can someone share the recipe of Chocolate tart, inspired by Christian Constant....

Thank you so much!

Wow!!!!!makes me hungry man!

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.

Fried Spicy Cheezy Macaroni

Presentation are not so nice

Ingredients : Macaroni, chicken meat, mix vegi, mayonnaise, oyster sauce, yellow onion, light soya sauce, Ceyenne pepper, Paprika, Kicap Manis, cheese slice, white pepper, black pepper & salt

I cook very rarely. I don’t like it very much. But this topic is really interesting.

I love to prepare anything with eggplant.Today I made new item stuffed eggplant enjoyed a lot having it.

Bookmarked Very useful thread

The reply might be a little late but you can buy heavy cream or cooking cream or whipping cream. Whip it till it separates - ie it will separate into butter + butter milk. Abit expensive but I read you can also add a little under 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let is sit for about 5 mins.

looks delicious!