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What Did You Makan Today PT 6


BabyBlade
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47 minutes ago, mersaylee said:

I just goggled...corn flour and corn starch almost the same in content but the latter has the protein and fiber removed...
 

The flour contains gluten while the starch is gluten free which makes the latter more ideal as thickener for liquid base like soup, gravy etc 

I added some corn flour to the stir fried minced meat yesterday and it felt more chewy with the bite than without. 

Chinese cooking don't usually use flour as a starch.

Flour is for like Japanese curry and angmoh stews. I just use corn starch as a thickener when doing jap curry though cos unless u bake or do some deep frying, hardly use flour. 

 

Corn starch is most common. Potato starch is lighter but less heat resistant, need to turn down or switch off heat but gives a more lighter gravy or sauce. Corn starch is more forgiving. 

Yes almost all pork/beef/chicken stir fry in Chinese cooking has corn starch added. Its allows the gravy to adhere better also. 

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How home cooks/cooks/chefs can understand a recipe and change the ingredients to what u have available. 

It comes with both experience and also helps to have some foundational understanding and  interest in the concepts behind it. 

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Meals over e wkend.

百年ytf. Meat base, oc prefers fish base, chicken wing skin abit on e hard side, over all nice and a different take on ytf.

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Shake Shack. Not impressed.

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Just now, zipping said:

Meals over e wkend.

百年ytf. Meat base, oc prefers fish base, chicken wing skin abit on e hard side, over all nice and a different take on ytf.

Shake Shack. Not impressed.

Their shakes are good though. 

 

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1 hour ago, Wind30 said:

Yup. Funny the fish soup is not even on google map. 

Not unusual. I created some of the Google maps locations for 2 of the better hawker stalls in my estate. 

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Breakfast - Mee with Chix Wing

Lunch - Carl's Junior Portobello Mushrooms 

Dinner - Lamb Chop

Take care and keep well. 

Safe ride 

Cheers 

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6 minutes ago, Discoburg said:

Soup is herbal or peppery type?

Peppery type but not too overwhelming. Lot of liver and all were quite thick, which enhance it texture (too thin will make the liver tougher after a short while or when overcooked). 

Still I find the one at Ghim Moh Market the best. [thumbsup]

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1 hour ago, zipping said:

Cheng kee beef kway teow

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The one at Kovan coffeeshop?

Don't look good compared to last time when operate by old couple. 

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37 minutes ago, Tohto said:

The one at Kovan coffeeshop?

Don't look good compared to last time when operate by old couple. 

Yup, e one at kovan coffeeshop

Not bad...luv e cincalok

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