Anyone know where to get 'rice-malt' to make Shio-Koji?

This post has been edited by summicron: Apr 17 2014, 04:03 PM

Does anyone know the method for frying squid till crispy like the ones served at Green View Restaurant at SS 2? And Lao the sauce it's coated in, super yummy but dam exp, so thinking of replicating at home, tq all.

bum

Hi! Anyone got recommendations for a 24-32litre stand alone oven? Best one for under rm1000? Looking at a delonghi sforno maxi or midi and the Tefal delice 24L. Thanks

Just wanna share this ridiculously easy and yummy breakfast recipe:



Source: http://www.lafujimama.com/2013/07/egg-avocado-toast/

can i have this both recipe ???

does it look easy to do ???

and the ingredient can be easily obtained in malaysia???

3 ingredients are all you need to make Ginger Milk Pudding!

Here's a step by step video by KitchenTigress (KT);



I've never had this dessert before and was quite intrigued when I got to know that the recipe requires no agar2 at all! The starch in the ginger is the magic in this recipe!

I decided to make a small bowl of it just to see if everything jadi. I don't have a potato ricer, so I had to grate the ginger and use a tea strainer to get the juice instead. I don't own a thermometer so I pakai agak2 on the temperature; the ideal one would be 75-80°C. Also, I didn't use full-fat fresh cow milk as stated in the recipe because I only have low fat one. But that wouldn't matter I guess. KT said it'd still work.

The end result however is a disappointing one. The pudding didn't firm up and still a bit runny. My guess is because I didn't hit the right milk temperature and I stirred again when I poured the milk into the ginger juice. I was supposed to leave the mixture alone! Not that it matters anyways since the temperature is already out. Le sigh...


*sorry for the low quality picture. as you can see I did a small portion only in case it fails..

Oh well, hopefully the next time I make this, it'd firm up like tau foo fah...hehe

For full recipe and instructions go here: http://kitchentigress.blogspot.sg/2012/10/...deo-recipe.html

Give this recipe a try!

This post has been edited by Lord Nibbler: Jun 18 2014, 08:46 PM

Didn't noe this section existed. It'll be helpful for ppl like me who just bought a multicooker and away from home. Trying to explore cooking. Do post up what u can cook with multicooker yea.

Cooked these on Monday.

Stir fried french bean with garlics and oyster sauce.



Ingredients:
French Bean
Garlic chopped finely
Oyster Sauce

Method:
1) Heat ur multicooker, put some oil in it. After the oil heats up, put in the finely chopped garlic.
2) When the garlic smell is up, put in the chopped french beans.
3) Put some salt for taste.
4) Put some oyster sauce and add a little bit of water.
5) Keep stir frying it.

Tomato Egg, chinese classical dish.



Ingredients:
Egg
Tomato
Chili Sauce?
Soy Sauce

Method:
1) Heat up ur multicooker, put some oil in it.
2) Beat 2 egg in a bowl, add some soy sauce and salt in it. Mix it well.
3) Pour the egg into the pan. Let it cook.
4) Once it is 50% cook, push it to aside.
5) Add the chopped tomatoes.
6) Stir fry it until it is juicy. When it starts to soften, mix the 50% cooked egg with the tomatoes. I also add 1 table spoon of chili sauce? For the sake of trying. lel
7) Add some salt for taste.

This post has been edited by briantwj: Oct 31 2014, 02:16 PM

Do add more recipe of food dat u can cook with multicooker eh guys.

So I continued my cooking adventure with my multicooker today.

Menu for the day is Chicken with ginger and scallion.



Ingredients:
Deboned chicken slice (half chicken)
Ginger
Scallion
Soy Sauce
Oyster Sauce
Starch powder.

Method:
1) Marinate the chicken with some soy sauce, sugar, salt, oyster sauce and pepper. Leave it sealed tight for 1 hour.
2) Put some oil in pan and wait til it heats up, put in chops of garlics and ginger.
3) When u get the strong smell of both of it, add in ur chicken slice.
4) Stir it until the chicken is almost cooked then add in the chopped scallions.
5) Mix 1 tablespoon of starch powder with half cup of water. Add 1 tablespoon of oyster sauce into the mixture and stir well.
6) Pour the mixture into the pan. Stir well. U can add salt if u feel it still taste bland.
7) Let is simmer for about 4-5 minutes on low heat.

First try on cooking meat on my own. Deboning chicken is not as easy as it seems.

This post has been edited by briantwj: Oct 31 2014, 07:43 PM

After all the slow cooking at 225F over a 22hr period. Great smoky flavor of pull pork! Smoked with cherry and bourbon barrel wood.

Simplest way to cook Chicken Katsudon! *Without mirin & sake

https://myupsidedownkitchen.wordpress.com/2...icken-katsudon/

dory fish, precook with rosemary and lemon
tomato
1 year old gouda inside
fresh mozz surface, not enough, finished, forgot to restock T^T, no chewy chewy cheesy
fried rice, salt and pepper with a bit of paprika

this is my first time dealing with fish tho

hey bro, where did you get your mozzarella cheese from? Is it emborg brand?

72 hours short rib with red wine sauce, sinful mashed potato


cooked to medium

Hi, Mind to share recepi and method? Can use substitute other than beef?

Short ribs is prized for its collagen, fat and flavour, the alternative would be brisket of lamb. To achieve fork friendly, you need to braised or oven for at least 4 hours at low temperature. Mine was 72 hours at very low temperature to maintain medium cooked.

This post has been edited by icemanfx: Dec 12 2014, 05:04 PM

Pork steak with mushroom sauce


Cooked to pink and juicy medium. With proper cooking, pork is safe to consume at medium doneness

This post has been edited by icemanfx: Dec 15 2014, 07:00 PM

Wow you guys are awesomeeeee O.O

which part of the pork that were usually used in deep fried to make sweet and sour pork for its tenderness.

for batter, should i use corn starch or multi purpose flour or mixed both of them for crispiness. Saw some recipe using cake rising flour. I wonder what it's for?