cold weather recipes =D
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Campbell's tomato soup and buttered toast. Hmmm
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Originally posted by udontknowme:
so...it's starting to get a leetle cold. actually, it's a lot colder now than it was at this time of the year last year.
anyhow, what are your fav cold weather recipes =D
im sooo craving for some squash soup now! =P
it's too much work to make though. so i'm just going to skip it. haha.
not sure if it's because i'm seeing lots of pumpkins and squashes aroud now, but i'm craving for them >.<
starchy veggies!!my aunt makes this absolutely wonderful stir-fried sweet potatoes dish.
just chop the sweet potatoes into really small cubes.
fry them in butter on low heat until it starts to get burnt (caramelized).
mmmmmm =)~~
haha.sweet potatoes are on sale this week. so i'm stocking up!!!
Udon how to cook dis one?!?!?I tried yesterday and my sweet potatoes turned out charred. =(
Is the end products supposed to be crispy or starchy??
It's close to freezing here in China also. I am craving for Tom Yum soup. Getting my friend to grab a bottle here from Singapore. Whoopieeeee!!
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Originally posted by udontknowme:
yah. great idea!
too bad no can do in school. haha.
what chu like for your steam boat?
how about the sauce for your steamboat?
i like to put raw egg, sesame oil, soy sauce, hoisin sauce.
or peanut butter and ketchup (i swear this was one of the great ideas my aunt came up with. haha. sounds gross, tastes awesom!)For steamboat i prefer the taiwan Sha chai source. I add Raw egg yolks together with spring onion.
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sha cha sauce ? .... I still can't figure out why people like it ....
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I also happen to like Campbell Cream of Chicken with raw egg
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Do u mix the raw eggs with the soup? It makes the soup thicker right?
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Originally posted by littlestream:
i like steam boat during winters and anything soupy. noodle soup lah, teochew fish congee lah, along those lines de.
fish congee hmmm....here is what i enjoyedGet a fresh Tipala they aren't expensive. Slice the fish but leave the head and Bones together intact.
Cook the congee with drie shredded scallop (or century eggs) and put the entire fish body into the congee.....bring the congee to boil. Take out the fish body before serving.
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Originally posted by motoway:
Do u mix the raw eggs with the soup? It makes the soup thicker right?
no the raw eggs is to mixed with the sha chai source. The eggs don't get into the soup.
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Originally posted by Fatum:
sha cha sauce ? .... I still can't figure out why people like it ....
is not that bad...is it?
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taking bets oh whether udon will burst some seams
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Originally posted by udontknowme:
so...it's starting to get a leetle cold. actually, it's a lot colder now than it was at this time of the year last year.
anyhow, what are your fav cold weather recipes =D
im sooo craving for some squash soup now! =P
it's too much work to make though. so i'm just going to skip it. haha.
not sure if it's because i'm seeing lots of pumpkins and squashes aroud now, but i'm craving for them >.<
starchy veggies!!my aunt makes this absolutely wonderful stir-fried sweet potatoes dish.
just chop the sweet potatoes into really small cubes.
fry them in butter on low heat until it starts to get burnt (caramelized).
mmmmmm =)~~
haha.sweet potatoes are on sale this week. so i'm stocking up!!!
I remember the deli in Singapore served a really good Grill Vegetable sandwich they have grill pumpkins, sweet potatoes, and mushroom. its really good.
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Originally posted by motoway:
Udon how to cook dis one?!?!?I tried yesterday and my sweet potatoes turned out charred. =(
Is the end products supposed to be crispy or starchy??
It's close to freezing here in China also. I am craving for Tom Yum soup. Getting my friend to grab a bottle here from Singapore. Whoopieeeee!!
did u add oil?
you use what heat to cook? no can do high heat leh.
got stir anot?? must stir every once in a while leh.
crispy on the outside. starchy on the inside =P hehe.
must be patient when cooking this. it will take a while. depending on how much ur cooking. haha
what kind of sweet potato did you use?
eh. ur in china now issit? did you buy the roadside sweet potatoes??? DAMN GOOD OK!!! i'd rather eat those than cook my own when im in China!
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i dont actually buy/drink campbells. haha.
i buy the cream of mushroom when they are on sale. but i usually add them to something to make sauce. or i bake it with something. if that makes any sense at all to anyone.
basically, any campbell soup that i buy, i don't consume as a soup.
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Originally posted by udontknowme:
did u add oil?
you use what heat to cook? no can do high heat leh.
got stir anot?? must stir every once in a while leh.
crispy on the outside. starchy on the inside =P hehe.
must be patient when cooking this. it will take a while. depending on how much ur cooking. haha
what kind of sweet potato did you use?
eh. ur in china now issit? did you buy the roadside sweet potatoes??? DAMN GOOD OK!!! i'd rather eat those than cook my own when im in China!
I cooked for like 1/2 an hour on very slow heat until i got bored of waiting ( partially coz i dont know what the end product should look like LOL)
I used the orange kind and oil instead of butter. ( No butter is sold at the convience stall below my block -_-")
Yaya I'm in China now XD. So far i only saw roadside sweet potatoes in Beijing. Shanghai so far seldom see leh.
It is coooolllddd here in Shanghai. It sucks not to have an oven coz I cant bake and roast chicken!!
URGGH!!!
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the winter solitice thingy is on December 21st.
Clean off the ginger skin with a teaspoon.
Knock it a bit with a handle of your chopper.
throw into a pot of hot water, add in palm sugar/red sugar to taste.
separate 1 bag of glutinous rice flour to 2 portion. One portion just add water, the other portion to add water that is stained with red food dye or rose syrup.
roll those glutinous flour into balls.
another pot of hot water, throw in the white balls to boil then the red balls, preferably separately.
Pour into palm sugar, ginger water to the balls.
Alternatively, buy frozen gluttinous rice balls with fillings at supermarkets.
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If in taiwan or hongkong.....can get deep fried fish balls, smelly tofu & sotong balls!
Eat with chilli dripping off the sticked foodstuffs and walking down the street. heaven!
In Japan is of course the roadside stalls of Udon & Soba in soup!
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i know the asian store sells the frozen glutinous rice balls. but so asspensib. i dont even step in there anymore. hahahha.
in Toronto, the asian food stores sell cheap stuff. here it's the opposite :x tsk tsktsk!!and....it never gets really cold in HK =P can't say about taiwan cos i've never been there.
but 10+ years ago in HK, it could still get cold enough such that i had to put on a sweater.
and i was at the giant buddha place. and it was RAINING and it was windy.
with some hot curry fishballs and a warm glass bottle of malt soy milk....omg...i wash in heaven. heehee =P -
Another favourite is 'mee hun Kueh'!
make yourself, without rollers, Just pull the dough flat and put into the wok of simmering water. In other words, make your own dinner!
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Originally posted by viciouskitty74:
Another favourite is 'mee hun Kueh'!
make yourself, without rollers, Just pull the dough flat and put into the wok of simmering water. In other words, make your own dinner!
i seriously don;t quite understand what is so great about Mee Hun Kueh.....it is really flour and bad for digestion. -
Originally posted by Arapahoe:
i seriously don;t quite understand what is so great about Mee Hun Kueh.....it is really flour and bad for digestion.
Its just noodles in soup....much like pasta. Can always use grainy flour instead of white flour.Its most important part is its soup base.