somewhereintime

丫，我又諗起，舊時食過d煲仔飯，硬係型住炭爐煮香d，
可能真係越致癌越好食
MoiRhapsody 發表於 2009-10-29 22:09

Since the clay is porous, some charcoal scent will seep into the rice, and the setting is more inviting.
Cooking with charcoal does not cause cancer, it is the trapped-in Carbon Monoxide took away the oxygen that cause fatal tragedy.

somewhereintime

你估我會踩狗屎

somewhereintime

154# fibbi

謠言止於智者

somewhereintime

自反而不縮，雖千萬人吾往矣

somewhereintime

158# MoiRhapsody

新鮮草菇is even better, if you can locate them

somewhereintime

What is the ratio for Rice and Water?
lizzie 發表於 2009-10-31 07:06

For Thai Jasmine rice, 1 cup rice: 1.5 cup water; but then, some people would like to add some Australia
油粘米 to make it softer, the ratio need to be adjusted accordingly .

隔離煲仔飯特別香

somewhereintime

I have been cooking  煲仔飯 for supper a lots recently, the reason is quick.
I cook 500 gm rice a time, it takes only 10 minutes simmering after boiled,
then remove from heat and stand 10 minutes, perfect rice everytime.
For extra flavour, I would put a small piece of Konbu, it would boost the
PH as well. Meat patty with salted duck egg yolks is my wife's favourite.
The ratio 1:1 is  good for medium blended rice,  too dry for the Thai rice I use.
I use  1.25 cup of water for 1 cup of Jasmine rice.

The intention of this post is for sharing, not argument.

somewhereintime

Anyway,  煲仔飯 for supper tonite, it is going to snow,

somewhereintime

I happen to have a few bottles of drinkable  玫瑰露酒,
no, no, not the salty one from T & T

somewhereintime

回復 182# fy789

I got 2 bottles Hong Kong brand, and the rest made in China