CHINESE SOUP RECIPES
- Thread starter nicatan
- Start date
red snapper = hong2 ban1?? (chinese)
red snapper:
mackerel: Ma3 Jiao1 Yu2 (Chinese) Bur-a (horse in teochew) Ka1
butter fish
sea bass: Jing1 Mu4 Lu2 (chinese) kim bak lou (teochew)
garoupa: Shi2 ban1
trout:
milk fish: batang
ikan bilis: gang herr
soon hock:
catfish:
song3 he1:
ikan kurau:
ngor herr:
cod fish: xue3 yu2 (chinese)
red snapper:
mackerel: Ma3 Jiao1 Yu2 (Chinese) Bur-a (horse in teochew) Ka1
butter fish
sea bass: Jing1 Mu4 Lu2 (chinese) kim bak lou (teochew)
garoupa: Shi2 ban1
trout:
milk fish: batang
ikan bilis: gang herr
soon hock:
catfish:
song3 he1:
ikan kurau:
ngor herr:
cod fish: xue3 yu2 (chinese)
yawn... good morning babes. set alarm for 7am but woke up at 8am!
wah sch, your sotong looks good! and i'm a non sotong lover some more!
last night went home after aqua then realised alamak i hadn't had dinner! no wonder so hungry. so used leftover soup to make meesua. yum yum
question: what's the diff between white snapper and red snapper? white's skin is more silvery, the flesh seems darker and red's skin is red, and the flesh seems whiter.... but the taste in meat and the kinds of cooking style to use leh? got diff?
wah sch, your sotong looks good! and i'm a non sotong lover some more!
last night went home after aqua then realised alamak i hadn't had dinner! no wonder so hungry. so used leftover soup to make meesua. yum yum
question: what's the diff between white snapper and red snapper? white's skin is more silvery, the flesh seems darker and red's skin is red, and the flesh seems whiter.... but the taste in meat and the kinds of cooking style to use leh? got diff?
hey skylar, i keep forgetting 2 tell u,
do u remember geraldine, the hockey player in our class? she probably works very near me now, cos i bumped into her twice at expo mrt stn. but we didn't talk hor (in case u wan 2 ask me more qns p) & i dunno whether she recognised me cos she had tt blur look when she caught me smiling at her (both times!)
do u remember geraldine, the hockey player in our class? she probably works very near me now, cos i bumped into her twice at expo mrt stn. but we didn't talk hor (in case u wan 2 ask me more qns p) & i dunno whether she recognised me cos she had tt blur look when she caught me smiling at her (both times!)
Pink.. whaha.. oops.. i forgot about asking my ah bu lah..coz we both were busying frying chicken wings last nite.. whahaha...
paiseh paiseh...
ok.. tonite i will print out a list of the fishy biz we have here to ask her ya! wat are the qns again??
Lina..
Geraldine? dun say u ah.. me also forgot leh.. tok about hockey ah.. i also dunno where i put my hockey stick ah.. or else can lend u so u can wack her if she dun smile back at u ya! whahaha..
KA & Sch.. very near ah.
wahh... so good!! wat chalet wat chalet??
Pink..
tao yan you?? hong you ai mai! whahaha...
paiseh paiseh...
ok.. tonite i will print out a list of the fishy biz we have here to ask her ya! wat are the qns again??
Lina..
Geraldine? dun say u ah.. me also forgot leh.. tok about hockey ah.. i also dunno where i put my hockey stick ah.. or else can lend u so u can wack her if she dun smile back at u ya! whahaha..
KA & Sch.. very near ah.
wahh... so good!! wat chalet wat chalet??
Pink..
tao yan you?? hong you ai mai! whahaha...
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
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
joniel, the website is it all in chinese? cos again, lao niang comp cannot read chinese font so i only see square square square, box box box...
but very interesting leh. so many types of fish! i always see tipala in cold storage like very cheap like that for such a big fish. always less than $2 nia. anyone tried cooking it before?
but very interesting leh. so many types of fish! i always see tipala in cold storage like very cheap like that for such a big fish. always less than $2 nia. anyone tried cooking it before?
Pink - I tan very long liao lor....and yah...Levynn muah yew gueh also very long lor.......and somemore Sky's tom yum soup recipe???????? Where hah?????
Wahahahahahaa..................
Sch - i think quite near. Where is your blk exactly? Coz i only know my blk nia...the rest abit blur lor....kekekeeke....mine is opp the AMK central (Big Mac Ctr)
Wahahahahahaa..................
Sch - i think quite near. Where is your blk exactly? Coz i only know my blk nia...the rest abit blur lor....kekekeeke....mine is opp the AMK central (Big Mac Ctr)
honorary advisor sia, dun pray pray
er, i ask a very silly question, promise
promise
promise
promise
not 2 laugh
when u marinate food, say chicken wing ... how do u noe when it is "tasty" enuf (enuf sugar, salt etc)? by licking the raw chicken wing??? yucks!!! & babes, tis is not a joke, i really wan 2 noe, cos my last few attempts 2 fry wings failed miserably =(
er, i ask a very silly question, promise
promise
promise
promise
not 2 laugh
when u marinate food, say chicken wing ... how do u noe when it is "tasty" enuf (enuf sugar, salt etc)? by licking the raw chicken wing??? yucks!!! & babes, tis is not a joke, i really wan 2 noe, cos my last few attempts 2 fry wings failed miserably =(
aiyah lina, this thread where got such thing as silly question one? like me asking about wearing goggles when frying belachan - where got silly, right?
chicken wings - i think it's dependant on the length of time it's being marinated, and the things you use to marinate. maybe if you use 'weaker' ingredients like salt and sugar, you should leave it longer? like 2 hours over? and occasionally keep moving the wings around to make sure they all get the marinate. when i use 'stronger' ingredients like ha cheong, half an hour enough liao
chicken wings - i think it's dependant on the length of time it's being marinated, and the things you use to marinate. maybe if you use 'weaker' ingredients like salt and sugar, you should leave it longer? like 2 hours over? and occasionally keep moving the wings around to make sure they all get the marinate. when i use 'stronger' ingredients like ha cheong, half an hour enough liao
lina - normally when marinate chicken wing i try to avoid sugar and honey coz hor the wing will burn easily or turn v black. TT time i marinate with oyster/ abalone sauce and pepper...also v good. if u want crispy u just coat it with rice flour or tempura powder before deep frying
any of you like jap food? http://www.asiax.biz/cutoutcoupon/cutoutcoupon.html
ok la... pai seh... i keep forgetting to ask my mama abt the muah yew gueh. but if i'm not wrong, i remember her using muah yew to stir-fry the chicken instead of normal cooking oil, then put in pot to stew. but dunno wat else she put in the pot. i'll remember very hard to ask her the next time i see her.
as for the marinating, sollie... cannot help coz i also dunno how to decide if the chicken wings r tasty enough liao. my mum dun deep-fry at all.
anyway, abt the goggles thingy, maybe good to wear sth protective, depending on wat u r doing. my mum's fren has a chap chai png stall... n when she was frying fish one day, dunno how the oil splashed up n landed near her eye... luckily nothing serious coz never go directly into the eye.
as for the marinating, sollie... cannot help coz i also dunno how to decide if the chicken wings r tasty enough liao. my mum dun deep-fry at all.
anyway, abt the goggles thingy, maybe good to wear sth protective, depending on wat u r doing. my mum's fren has a chap chai png stall... n when she was frying fish one day, dunno how the oil splashed up n landed near her eye... luckily nothing serious coz never go directly into the eye.
i usually will glaze the marinated chix wings before coating it with flour. it can help to give it a golden color.
pink, i use tat for your ha cheong gai receipe too. before coating with flour, i glaze with beaten egg. it helps to make it less saltish n less orh lu lu leh..
pink, i use tat for your ha cheong gai receipe too. before coating with flour, i glaze with beaten egg. it helps to make it less saltish n less orh lu lu leh..
tea_tree_oil
New Member
hihi...
wanna ask batang fish can use to cook porridge or not huh? wat other types of fish apart fr ang go li?
ant: tried e chkn wing in oven n miraculously, it din splish n splash! was worried cz it did whn i baked salmon in e oven. anyone hs any bright ideas how to deal with e latter prob? tks!
wanna ask batang fish can use to cook porridge or not huh? wat other types of fish apart fr ang go li?
ant: tried e chkn wing in oven n miraculously, it din splish n splash! was worried cz it did whn i baked salmon in e oven. anyone hs any bright ideas how to deal with e latter prob? tks!
tea_tree_oil
New Member
Irene: tks...hm...but wat fish is tht?
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