somewhereintime

59# raima

The ginger sold here are too young,
limited variety of live seafood,
the chicken are seldom frozen, however, they are raised in a process which is
cost efficient but inferior quality. The  good free-run chicken cost triple if you don't mind.

somewhereintime

64# peter236

The food court inside Empire Plaza

somewhereintime

不如每人買一煲
响佢前面食
sheep 發表於 2009-10-27 10:53

In front of who?

somewhereintime

67# peter236

Bet on your luck

somewhereintime

Most of the case they would soak the clay pots until the crust
loosen, then scrub.
Those in-expensive clay pots would last only a few uses and
they do not cook very well. It is better used as serving wares.

somewhereintime

Sometimes you just wonder, if they spend the time to scrub the hotpots before reusing. Like when you eat those steaks served on a hot plate. Do they clean them properly afterwards?
peter236 發表於 2009-10-27 11:54

That is one of the reason I always request my steak and sushi served on ceramic plates
  Hot plates do not get wash properly, and the fancy  wooden sushi boat, bridges etc never goes into dishwasher machine,
  they get  wipe down with wet towel and re-use. Next time you go to Jap restaurants, just take a peep in the dish-washing area

somewhereintime

72# elan7e

The sweet soy sauce is a little sweeter , darker and thicker  than the one for Clay pot rice,
if you do not want to spend time making your own, just buy a small bottle of
Indonesian sweet soy sauce (Kecap Manis) or the ABC Brand Malaysian sweet sauce.
It is the key ingredient for Char Kwai Taew(Singaporean Chow Hor Fun)

somewhereintime

75# 布小熊

Panfry some rice rolls until the outside crispy ,drizzle some Kecap Manis and Srircha chili sauce on top,
good breakfast I never get tire of. and it is relatively healthy, almost fat free.

somewhereintime

MoiRhapsody 發表於 2009-10-28 00:52

somewhereintime

74# qqmaro

You can use that, however乾燒伊麵 is flavoured with大地魚秣, and 韭黃,
expensive even without meat. Then you can add fresh crabmeat to it to gild the lily.