tag:blogger.com,1999:blog-4828154348687223379.comments2023-09-13T19:37:47.929+08:00Unknownnoreply@blogger.comBlogger91125tag:blogger.com,1999:blog-4828154348687223379.post-23299466492140181452015-01-23T09:48:46.205+08:002015-01-23T09:48:46.205+08:00This is great article<br />Thank you for the recipe<br />I will try to cookBali Tourhttp://www.febrisbalitour.comnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-38785882787597962432013-10-03T15:17:42.992+08:002013-10-03T15:17:42.992+08:00Do you have the recipe for your mum&#39;s Foo chow NIan Gao to share? <br /><br />thanks!KELimhttps://www.blogger.com/profile/09694280440529754056noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-23327214205971148212013-01-23T12:22:54.245+08:002013-01-23T12:22:54.245+08:00I just rewatched that episode. This looks exactly like it! Excellent effort!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-19010932365971868062011-11-07T20:23:48.909+08:002011-11-07T20:23:48.909+08:00i usually cooked it with chicken, i haven&#39;t tried pork on this menu. thanks for sharing this ideas. :)Charley29http://www.eco-disposables.com/noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-40499169142698950032011-11-07T19:26:07.932+08:002011-11-07T19:26:07.932+08:00mouthwatering! very temptingCharenn29http://www.cutleriesdirect.com/noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-27761012999564281322010-12-22T10:23:04.051+08:002010-12-22T10:23:04.051+08:00Dear XY,<br /><br />We from www.CozyCot.com love your blog and were wondering if you would like to star as a guest blogger on our site. Unfortunately we can&#39;t seem to find any of your contacts on this space. It would be awesome if you could return an email to us with your full name at magazine@cozycot.com so we can extend this invitation to you.<br /><br />Looking forward to hearing from you!<br /><br />The CozyCot teamCozyCothttp://cozycot.com/noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-20890585200368091302010-08-07T00:37:24.686+08:002010-08-07T00:37:24.686+08:00The duck liver sausage rocks! :DThe Hungry Cowhttps://www.blogger.com/profile/05694603750212827505noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-42854293837397103812010-07-02T14:36:29.291+08:002010-07-02T14:36:29.291+08:00the food looks delicious!singapore food photographyhttp://www.beerinfood.comnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-92196610218149452662010-06-05T17:13:14.251+08:002010-06-05T17:13:14.251+08:00My pleasure. Your mum is a genius! Not many people can think of waxed duck with tofu! Do let us know how she does it ( steamed or braised). I am drooling just thinking of it.Tiantianchinoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-89803362475757891412010-01-28T11:23:25.405+08:002010-01-28T11:23:25.405+08:00Another teen food blogger! I just found your blog, really neat!!Anonymoushttps://www.blogger.com/profile/06075900980882119233noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-47490514427095439232010-01-07T03:38:39.860+08:002010-01-07T03:38:39.860+08:00Wow I&#39;ve just discovered your blogspot! Amazing. I am mildly orthorexic but also love cooking (those two can contrast each other sometimes). Im a teenage guy in the UK. I can realy appreciate the satisfaction of making that picture perfect dish, I&#39;ve taken a few of mine but no where near as many not a photographer like you. You experiments look good too, the japanese influenced italian looks cool thats something I havn&#39;t tried yet. I would be interested to know how you changed to be no longer orthorexic?!Eddy Yuenhttp://www.facebook.com/profile.php?ref=profile&id=600634752noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-26845781182419092182009-12-01T09:43:32.426+08:002009-12-01T09:43:32.426+08:00wow the prawns look so good. You&#39;re lucky your mom can cook so well! Being a fellow food blogger myself, i envy that you have great home cooked food. My mom can&#39;t cook LOLcharlenehttp://thepenguineats.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-90566247592750261352009-10-12T18:00:16.095+08:002009-10-12T18:00:16.095+08:00I love to eat stir-fry tang hoon and this dish looks very good to me. Appreciate if you can post the recipe for this. Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-47180095287791410172009-09-12T20:33:58.006+08:002009-09-12T20:33:58.006+08:00Yum yum, drooling and love the simplicity of the steamed fish. You are a lucky girl. Hugzzzzzzzzzz HBAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-2416986596446948062009-09-11T00:41:40.545+08:002009-09-11T00:41:40.545+08:00Sure! I&#39;ll post here first before I edit the blog post:<br /><br />For 1 Pancake:<br /><br />Plain Flour 75g<br />Cabbage 100g<br />Spring Onion (a few)<br />Pickled Ginger Slices (a little)<br />1 Egg Yolk<br />100 cc Bonito Stock (Powder/Bonito Flake Water, boiled)<br />25g Huai Shan, mashed<br /><br />Preparation of ingredients:<br />1. Prepare 100 cc of Bonito stock using boiled bonito powder or water from soaked bonito flakes<br />2. Mash cooked Huai Shan<br /><br />Method:<br />1. Chop Cabbage and Pickled Ginger Slices into strips, chop spring onion, set aside.<br />2. Add Egg yolk and Huai Shan to Plain flour and mix well.<br />3. Add the other vegetables into the flour mix. Mix well.<br />4. Pour the mixture on a heated pan into a thick round shape.<br />5. Top with any ingredients (suggestions: Meat, Bacon, Seafood, More Vegetables or even Pizza style?)<br />6. Pan fry both sides until cooked and surface is dry and crisp.<br /><br /><br />Okonomiyaki sauce: 2/3 part Tonkatsu Sauce, 1/3 part Tomato Ketchup.<br /><br />or<br /><br />1 part Mayonnaise, 1 part Tomato Ketchup, 1 part Tonkatsu Sauce (Bull Dog)XYhttps://www.blogger.com/profile/10567202793874595856noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-63499178989704659652009-09-10T22:39:34.210+08:002009-09-10T22:39:34.210+08:00Can put the recipe of this here?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-62439268370051834682009-08-20T09:26:57.915+08:002009-08-20T09:26:57.915+08:00HI, I would like to try this recipe out but was wondering how to simmer on low fire for 1 hour without any water? It will get burnt easily with the black sauce isn&#39;t it? Please advise. Tks, agAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-46504448515285802282009-05-07T13:22:00.000+08:002009-05-07T13:22:00.000+08:00You are so blessed to have parents who enjoyed cooking together with their children :DTTCnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-3296278312271275662009-04-03T14:17:00.000+08:002009-04-03T14:17:00.000+08:00Hi Rexic,<BR/><BR/>Thank you for your reply.<BR/><BR/>I like to wish you all the best in your study.<BR/><BR/>From your blog I can see that your parent love you very much. With their love to make you a very confident young lady.<BR/><BR/>I do hope my little girl will be like you next time when she grow up.<BR/><BR/>With love,<BR/>Aunt JacAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-49738807848794099982009-04-02T20:50:00.000+08:002009-04-02T20:50:00.000+08:00Hey there Aunt Jac!<BR/> Full Cream is the butterfat layer from dairy milk that's rather thick in consistency. You can easily find it in the dairy product section near the butter/cheese at most supermarkets. It's quite high in fat, so if you're trying to cut back on total fat or saturated fat intake, do look out for the lower fat or "light" versions. But of course it won't be as aromatic. ;)<BR/>Thanks for visiting my blog!<BR/>Cheers,<BR/>RexicXYhttps://www.blogger.com/profile/10567202793874595856noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-5286560007502512532009-04-02T09:31:00.000+08:002009-04-02T09:31:00.000+08:00Hi Rexic,<BR/><BR/>I want to try out the creamy mushroom soup for for children. They are 6 and 4 year old.<BR/><BR/>May i know what is Full Cream and where can I get it?<BR/><BR/>Thank you very much.<BR/><BR/>With warm regards,<BR/>Aunt JacAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-10099748258306163202009-03-15T17:53:00.000+08:002009-03-15T17:53:00.000+08:00Hi,<BR/><BR/>I work for an exciting health focused website company. I believe that your site would make an excellent link partner with our eating disorders site: EatingDisordersOnline.com.<BR/><BR/>Please put the following up on your site: <BR/><BR/>http://www.eatingdisordersonline.com<BR/><BR/>link title:Eating Disorders Information<BR/><BR/>Please let me know, so I can put you up on our site as well.<BR/><BR/>Looking forward to hearing from you.<BR/><BR/><BR/>-- <BR/>David Mark<BR/>david@deepdivemedia.net<BR/>SEO Associate<BR/>Deep Dive Media<BR/>Making the World Better One Website at a TimeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-12365289470553522172009-02-05T14:30:00.000+08:002009-02-05T14:30:00.000+08:00Yup it's yam! I really liked these crunchy shreds.. a great texture change amidst all the softer carrots.XYhttps://www.blogger.com/profile/10567202793874595856noreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-48985215151025209372009-02-04T22:40:00.000+08:002009-02-04T22:40:00.000+08:00Oops...you did mention yam.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4828154348687223379.post-84154397638010504722009-02-04T22:38:00.000+08:002009-02-04T22:38:00.000+08:00What's that brown veg next to the carrot, is it burdock?Anonymousnoreply@blogger.com