tag:blogger.com,1999:blog-9046753225171214128.comments2024-03-18T08:32:42.623+00:00Sunflower Food GaloreSunflowerhttp://www.blogger.com/profile/02271086431517595611noreply@blogger.comBlogger1288125tag:blogger.com,1999:blog-9046753225171214128.post-48941855590578471782017-10-10T15:03:33.414+01:002017-10-10T15:03:33.414+01:00Thanks Sunflower. only just realised you'd ans...Thanks Sunflower. only just realised you'd answered. Coincidentally I am just about to make a new batch, two cabbages worth this time, and I even found a proper Asian pear at my local Oriental shop!<br /><br />I don't know why the foodboard is mucking you around, I will reset the password and mail you the details so you can log in.sakkarinhttps://www.blogger.com/profile/01692901592622323898noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-35132296974228374482017-09-24T02:03:21.566+01:002017-09-24T02:03:21.566+01:00Hi Sakkarin, this salted shrimp is heavily salted ...Hi Sakkarin, this salted shrimp is heavily salted leaving it at room temperature for a few days should be ok if too long it will start to ferment you will notice lots of air bubble or gassy when you open the jar. I stop using pear juice I find the juice oxidised fairly quickly making the kimchi turning brownish red. I don't find pear just juice is a must ingredient.<br /><br />While you are Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-65291127887016631702017-09-23T16:36:42.986+01:002017-09-23T16:36:42.986+01:00Hi Sunflower, Sakkarin from the old Beeb Board...
...Hi Sunflower, Sakkarin from the old Beeb Board...<br /><br />I made a batch of your kimchi a few weeks back, but substituted some anchovey/seaweed stock for the shrimp. It was excellent, I've finally got a tste for kimchi, although it's taken me a few years!<br /><br />A couple of weeks ago I managed to get hold of some of the shrimp, exactly the same as your jar, from the Korean shop in Sakkarinhttp://www.sakkarin.co.uknoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-49320930943636740842017-08-31T23:48:12.615+01:002017-08-31T23:48:12.615+01:00Absolutely delicious recipe. Just be careful, the ...Absolutely delicious recipe. Just be careful, the second time I made it, i didn't make sure that the aluminum foil layers were in firm contact with the wok. It seemed to take forever to get any smoke going. I never seemed to get any substantial smoke either. I decided to far exceed the recommended smoking time to compensate and ended up with bitter tasting pork belly. Entirely my own fault. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-46473290037628062442016-03-16T20:10:06.535+00:002016-03-16T20:10:06.535+00:00Sorry I don't live in SG. You can contact me b...Sorry I don't live in SG. You can contact me by email.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-53382796083288392122016-03-16T20:09:58.242+00:002016-03-16T20:09:58.242+00:00Sorry I don't live in SG. You can contact me b...Sorry I don't live in SG. You can contact me by email.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-606436926092586782016-03-16T20:07:33.019+00:002016-03-16T20:07:33.019+00:00Sorry I don't know what country you are from y...Sorry I don't know what country you are from you can contact me by email check email listed on blog.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-64895415549290938792016-03-16T04:12:48.681+00:002016-03-16T04:12:48.681+00:00Hi, I'm interested in getting some curing salt...Hi, I'm interested in getting some curing salt from you. Please can you contact me at 98893541? <br /><br />I have been looking all over for this salt. clovertisedhttps://www.blogger.com/profile/00311369795311984571noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-5105574056285633202016-03-15T02:15:13.785+00:002016-03-15T02:15:13.785+00:00Hi! I know this is an old,post but may i know wher...Hi! I know this is an old,post but may i know where i can buy the curing salt here in sg? Thank you! Anonymoushttps://www.blogger.com/profile/03254339453445217832noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-9323573262965671792016-03-10T18:18:10.431+00:002016-03-10T18:18:10.431+00:00I think it's ok leaving out for few days as it...I think it's ok leaving out for few days as it is very oily unlikely to go bad this quickly unless you can see mould growing. If you are worried reheat the sauce, leave to cool and back in the fridge.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-44764751942928152002016-03-10T04:02:49.209+00:002016-03-10T04:02:49.209+00:00Hey, so I made a jar of your cantonesechili oil, w...Hey, so I made a jar of your cantonesechili oil, which tastes amazing by the way, and had kept it refrigerated for the past 2 weeks. I accidentally left it outside the fridge 3 days ago and realized today. Is it still safe to eat? It's been outside the fridge for 3 days.Rnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-58754266352042154232016-02-25T06:54:18.602+00:002016-02-25T06:54:18.602+00:00I've lost count of the number of times I'v...I've lost count of the number of times I've looked up your blog for dinner ideas - not one recipe has been a dud! Please consider reviving your blog; or at the very least, leave it out there for amateur cooks like me to keep referencing. And thank you too :) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-47149057898027831662016-01-11T18:41:38.101+00:002016-01-11T18:41:38.101+00:00Hi adding milk does not really makes the buns soft...Hi adding milk does not really makes the buns softer. This recipe focus on the use of roux which can make the buns softer but the softness does not last very long best to eat witin a day or two.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-3831237693785573802016-01-11T10:18:39.051+00:002016-01-11T10:18:39.051+00:00Is using milk and flour the buns resulted a much s...Is using milk and flour the buns resulted a much softer texture than using water ? Appreciated if you could lighten me on this. Thank you & a happy new year.yeong.yasmin@gmail.comhttps://www.blogger.com/profile/03905287043690727020noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-45173591748951172015-12-22T19:28:51.347+00:002015-12-22T19:28:51.347+00:001:6 may be too soft. Try 1:5 as per my recipe. If ...1:6 may be too soft. Try 1:5 as per my recipe. If still too soft reduce to 1:4. Cool in fridge before cutting. I have always use the same mung bean starch bought from Thai supermarket packet as shown on the blog post. Pure mung bean starch should be pure white in colour. Tapioca starch is an alternative if you cannot find good mung bean starch. The texture may be slightly different. If all fail Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-77662183689567988952015-12-22T17:57:19.171+00:002015-12-22T17:57:19.171+00:00Hi,
I have tried using many types of starch which ...Hi,<br />I have tried using many types of starch which described as Mung bean starch but I am worry it may not be pure. with the ratio of 1:6 the result wasn't good. It was soft and easily broken, how to improve and over come this condition ? Please adviceAnonymoushttps://www.blogger.com/profile/07215221856450963062noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-65922745398942198952015-10-23T08:01:01.136+01:002015-10-23T08:01:01.136+01:00Thanks for sharing this information. I really like...Thanks for sharing this information. I really like your blog post very much. You have really shared a informative and interesting blog post with people.Sydney Mariahttp://smartfoodprocessing.com/meat-grinder-reviewsnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-1408277717436856322015-08-24T10:50:10.335+01:002015-08-24T10:50:10.335+01:00This looks beautiful and healthy foods, Thanks for...This looks beautiful and healthy foods, Thanks for sharing.<br /><a href="http://www.chowringhee.in/index.html" rel="nofollow">order online food delhi</a><br />Riya Singhhttps://www.blogger.com/profile/03654937570297562871noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-31344228285870047682015-05-28T15:37:12.461+01:002015-05-28T15:37:12.461+01:00Hi you need to use dried shrimp it has got more im...Hi you need to use dried shrimp it has got more imami flavour. Normal cooked shrimp does not have the right flavour. You can find dried shrimp in most oriental grocersSunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-86638108760169959032015-05-28T15:32:12.017+01:002015-05-28T15:32:12.017+01:00Hi you need to use dried shrimp it has got more im...Hi you need to use dried shrimp it has got more imami flavour. Normal cooked shrimp does not have the right flavour. You can find dried shrimp in most oriental grocersSunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-71094769391787990212015-05-28T10:26:32.270+01:002015-05-28T10:26:32.270+01:00Looks great! Can you also use precooked shrimp if ...Looks great! Can you also use precooked shrimp if dried isn't available?<br />Thank you for the wonderful recipe!<br />Panos and Mirella.Little Cooking Tipshttps://www.blogger.com/profile/08449937926210497771noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-72596235639197643962015-05-11T13:35:16.989+01:002015-05-11T13:35:16.989+01:00absolutely loved this, so authentic and reminded m...absolutely loved this, so authentic and reminded me of the ones I used to eat in Hong Kong! Loved the trick with the noodles. Thank youBluebell_Melhttps://www.blogger.com/profile/00672931968132808088noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-89635984125903614122015-03-29T06:47:04.290+01:002015-03-29T06:47:04.290+01:00Hi should be ok. I have not tried thatHi should be ok. I have not tried thatSunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-85706435336969859982015-03-29T03:53:05.131+01:002015-03-29T03:53:05.131+01:00Is it possible to dry this in the dehydrator?Is it possible to dry this in the dehydrator?LuceFLYhttps://www.blogger.com/profile/03322209517579294502noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-35815537825644485452015-01-05T03:16:41.623+00:002015-01-05T03:16:41.623+00:00This is one of my most favorite recipes! I have be...This is one of my most favorite recipes! I have been making it for years. I thought I had lost it forever because it was in my email and I had just gone through my emails and deleted everything, along with this recipe - on accident! I was very upset. I am so glad that I found it again! Thank you for posting this delicious recipe. My whole family loves it! I should try your other tofu recipes on Anonymousnoreply@blogger.com