if I'm not mistaken, I think that should be ginger

at least that is what I see most people doing

No... Disintegrate is fine. Nothing's wrong with it.

Thank you for understanding

apparently he used all the wrong ingredients

So what you cooking for dinner today?

I'll jog behind your villa and sniff sniff your cooking.

Yellow onion does not have that red onion smell when frying.

otak otak with steam egg

Can I join?

Kool it guys

Never too late to refine our skills.

I see some good cooks slowly fry onions in not so hot oil and low fire for cooking curry, while there are those who wait till the oil is very hot before putting the onions in to get it dark brown.

In grocery store, I see Malays have preference for the big red onions. Does this mean Malay cooking use red onions?

Regarding cooking soup, do you fry onions first? I normally boil onions in water together with those items that need long time boiling like bones and hard vegetables like stalks, carrots, potatoes.

Abc soup.....I sometimes pour a can of Campbell tomota soup into it.
More kick.

What is difference between shallots and onions?
One is bawang kecil and the other bawang besar?


Do you put salt when you carmalise onions?

I sauté the chopped onion first until they softens then only add in minced garlic,veges and homemade chicken/beef stocks. Let simmer for 25 minutes and done,served with chopped coriander. That just me.

yellow onion is bawang holland right?

Somewhat. I usually caramelize using dairy blend which is better bcs it doesn't burn like pure butter. These cheap blend is usually already salted.

I don't deliberately put salt bcs I consider caramelized as unfinished cooking ingredients. Adding salt early on will just make it not very flexible for wide range of dish.

This post has been edited by failed.hashcheck: Nov 17 2020, 08:47 PM

Do you make lots of soup stock for cooking?


Yes. I normally cook with yellow.

Till now I am still learning how to cook with red onions.

Still learning how to produce the taste too.

As I am learning and experimenting flavours, I wont be using any ready made stocks.

frying develop flavor. You can bypass the frying but it will taste bland, like well, boiled onion.

Usually bought one whole chicken 1-2 a month for roasting. I took the parts like middle bones and make stocks. Same with beef some pasar did sell the bones cheaply for making stocks.

Make around 2-3 litres of stocks and freeze them. Follow the Foodnetwork chef tips and Ina Garten on how to make your own stocks. But honestly if you don't have time it's completely ok to use Maggi cubes or concentrated stocks in bottle to make soup.

Add. I'm cooking for two here actually. So the amount is adjusted on a meal for one day. If you're cooking for your family too increase the portions.

This post has been edited by leftycall9: Nov 17 2020, 09:00 PM