Gyoza: mince pork, Sour marinaded cabbagge, spring onion and onionp/s: the Lea & Perrin source is actually serve as a rolling stick cos i dun have things to roll my gyoza skin :P, pls dun add in to ur recipe!!!
Good to serve with chili oil and vineger!! Oishi!!!
Curry chicken with brocolli
This one is tumpang to post1, taken at jalan aloh where we normally used to go for lunch once upon of time while still working in toyo with the big gang of kaki....miss the pork noodle there!!!Thanks Qiong for adding his char siew on top on my pork noodle
I was clearing my camera memory card, preparing for next week trip, found some photo that i took awhile ago, so just post to share la..although i think i posted both the dishes b4...
4 comments:
u really cook well! may i know what is Sour marinaded cabbagge? & how to make d gyoza skin?
is that bottle-Sour marinaded cabbagge??
good to put in dumpling?? emm...i dunno how to cook this kind of dumpling but "水饺" is my QiongHong!! :P
德国酸包菜，it will become a bit of 东北 flavour. need to wash off a bit of the sourness b4 adding into the meat.
the skin is just flour and water jek!
Voon: shui jiao's skin is also wan ton skin izzit? how u seal it har? i tried it once but all the meat come out ler...
a~ha! this need technic one...kekkeke
估五到, i have chance to teach u huh...
use some egg white to seal the edge will do, softly press out the air trap.
remember??!! vapour will expand largely when heated??!
by the way... 水饺skin should be slightly bigger, but can use wantoon skin to replace by two pieces la...
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