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pink! how you do the fried sambal fish? thanks. /joniel

skylar for the herbal chicken hor...the aluminium foil is the normal one we use at home right? what about the plastic wrap? i saw the pic u post look more like paper than plastic leh...so what type and where to buy? also..u say add a bottle of chicken essense..so must open up the wrap...

skylar go to http://www.stomp.com.sg/ and see your cute picture on the left....haha... /joniel

skylar.. orh..bec u say ur ah-bu got chilli for curry one..chilli for tomyam one..so i am curious as what is added to the tomyam one lo... well..how's ur checkup...wish u speedy recovery.. take care /joniel

skylar!!! thanks for your reply on the chilli paste...wow..didnt know there are so many versions ah...so what is the difference in ingredients, besides chilli and chilli padi? don't mind find out for me when u r free ok. kum sia zway zway...haha.. /joniel

skylar... can help me ask ur ah-bu for the chilli paste ingredients? and the proportion of each ingredients. and hor after making the paste..dun fry can or not? ie keep the whole chilli paste in the fridge then when want to use than fry a bit? thank you. /joniel

KA, got...national bosses day is always on october 16. Ant, fu yong tan is something like chai-po-neng...but instead of chai-po..u put chicken, or prawns and some onions..but got a special brown sauce to go with it...that is the fu-yong tan i tried before. /joniel

sch: i can't answer you on the fishy qs, cos me no fishy expert...haha.. pink: can u go to your lao-ya pc...do a view..encoding..unicode...shd be able to read la..but again..pictures say a thousand word (tio bo ah).. tea-tree: i like your brown rice...looks like chicken rice...

hi babes hope the below website helps in the fish-talk. sorry no dialect name... http://www.areyoueye.com/chi/index.php?option=content&task=view&id=281 /joniel

pink you are always on my mind...haha... black bean is black colour...dao-jiu is brown colour...is it har?? (scram) lina,pink..u all ah..make me miss my mum even more..it has been 2.5 yrs...time flies...i miss my mum esp whenever i saw skylar post her mum's cooking...it looks so...

tea-tree i am also very curious abt the splishing and splashing of the oil in oven, but seems like no one (those who use over often) answer us leh...haha...anyway since u baked the chicken wing, does the oil splash all over? Syt, i think u put too much water that is why ur soup is bland...

ant/teatree: thanks. after few days of trial and error...i managed to get my brown rice cook to "my expectation"...haha... sky: remember not to take any seafood after your op...esp tom yam soup la...bec even if u dun eat the seafood..u drink the soup which have all the seafood juice...

sch/pink: thanks for the advice on brown rice. ant: is i ask not levynn ask abt brown rice..haha..u fly until blur liao. i dun quite get the part u say abt adding the white rice grain. does it mean u cook the brown rice in a separate pot and then when it boils, u scope up and add into the...

pink/ant i bought a pack of long grain brown rice, and i use 1 cup: 1.5 cup (water), but the rice turns out to be very hard leh...why ah? i also presoak the rice for half hr...normally how u girls cook brown rice? thanks. pink: thanks for the salmon recipe. i just marinate with olive oil...

pink the "huang gua" u mentioned could be "lao huang gua"= old cucumber. i remembered my mum used to cook too but i cannot remember how it looks liao..haha.. skylar...ur tom yam looks delicious...but hor..u got the pus thing..better stop taking seafood for a while.. /joniel

morning all anyone has recipe for salmon. thank you very much. /joniel

skylar...gd morning... i know u didnt read my post while u are on leave...i want to ask u again hor...ur mummy's chilli paste for her curry ah...is it from fresh red chilli or dried chilli... thank you /joniel

hello to all babes...very quiet these 2 days hor. teatree in english it is call "chinese cooking wine"..haha....the one i am using is call "shao xing hua tiao jiu" （ç»å…´èŠ±é›•é…’）。 I ever saw it in NTUC, but if u go chinese provision shop sure have. enjoy cooking. /joniel

skylar!!!! you are the best, answer my curry questions. ehh...ur ah bu used those fresh red chilli or dried chilli har? ant: for the chicken leg hor, u dun cover with aluminium foil right, but the thing won't pee pee piak piak and the whole oven very oily meh? sorry ah..i am an oven idiot...

hello!!!!!! anybody missed me??? (i guess not hor) ask u all har...why the curry i cook always brown brown one...whereas the ones u all cook all bright red one leh? cheers /joniel