raima

to me, it seems like 煲仔飯 in hk tastes different (and maybe better too) from the ones in here. i don't understand how do they make it tastes like that. i wonder if it's a choice of rice or purely technique, or the soy sauce that they use?

煲仔飯 is so yummy.

qqmaro

ha ha, 煮好啦﹐ 可以開飯。 多謝somewhereintime

係我D材料係怪D﹐雪櫃係D乜﹐ 就放乜

somewhereintime

41# raima

It is very true that most food taste better in Hong Kong.
The ingredients are fresher, even the rice taste nicer.
However, living here means we have to put up with whatever available
locally. for example, we cannot expect fresh pork liver, live fish and frogs,
which are not possible to come by.
Would you agree that even basic ingredients like ginger, garlic, chili and
scallions are not as flavourful as Hong Kong?

low_B

So how to made the soy sauce ne?

somewhereintime

So how to made the soy sauce ne?
low_B 發表於 2009-10-26 19:11

2/3 cup Low sodium Chicken broth or water
2  Tablespoonful light soy sauce
1  Tablespoonful Dark soy sauce
1  Tablespoonful Sugar
1-2 Chili pepper
Heat up chicken broth, soy sauce and sugar in microwave, add sliced chili pepper,
spoon over rice, fish or tofu

MoiRhapsody

超人不在，世界和平了!
多謝Somewhereintime~~~

somewhereintime

46# MoiRhapsody

I like rational debating, fighting for no reasoning is tiresome

somewhereintime

42# qqmaro
Looks tempting.
Don't do think you would eat more rice if they are prepared in different way other
than the plain old steamed rice from rice cooker?

fishbelly

你鐘意食嗰陣就唔覺煩架啦. 我都堪稱田雞專家, 個人認為呢個西好有參考價值:

http://www.ttmeishi.com/s/CaiPu-YuanLiao/1184/
starbug 發表於 2009-10-26 11:22

0甘 係 0米 可以叫你做雞精或雞蟲啊?

個site 裏面個凍蟲夏草田雞煲, 聽見都想食, 一定保到爆流鼻血

fishbelly

如果我用火鍋爐得唔得?

我驚我用碳煲飯未熟我已經死左, 無啦啦為煲飯燒炭自殺唔低...

家用電爐一定唔夠力, 我連用電爐煲水都 mung mung 地