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Messages - Ekusumo
16
« on: September 10, 2013, 01:12:16 pm »
Thanks kimmyh. It was tasty all the same.
17
« on: September 10, 2013, 11:18:42 am »
Is the sauce supposed to be on the thin and runny side? I did add a little water to it while cooking the chicken and veggies the second time but I got quite a runny sauce so I threw in about 3 handful more of walnuts to thicken the soup a bit. But could be made a bit thicker with some corn flour probably...
18
« on: September 10, 2013, 11:15:30 am »
And please let it have an ebook version, pleaseeeeeeee!! It really is excellent, I agree. When we are all cooked out from Alyce's book, Tenina's will be available.
19
« on: September 09, 2013, 12:36:46 pm »
Made this today and I actually like the subtlety of the cheese. I made this into a simple lunch meal by adding pasta at the bottom layer. I only used cheddar and Parmesan. Didn't add boconcinni because I thought it would be too much cheese for a meal. Didn't add speck either because I don't like crispy bacon. (I know I'm strange. ) I don't get that water at the bottom because I used fresh cauliflower. My cheese sauce was actually quite thick. Overall I would make this again because hubby is a big cheese fan and it would make a really nice side dish to go with a steak. 
20
« on: September 08, 2013, 03:10:21 am »
I added 1.5 tsp of sugar to bring out the flavours. Other than that, it's quite moist.its a healthy version I guess, with no butter and sugar.
21
« on: September 07, 2013, 09:10:26 am »
This is my fist beetroot juice and I have to say the first earthy taste of beet root in the juice threw me off slightly. But I thoroughly enjoyed it as the beet root was not overpowering, nicely balanced with other fruits. I'm also going to make this for my toddler as it's so nutritious. I used bottled apple juice this time but would probably juice my own apple next time.
Linked to list - JD
22
« on: September 07, 2013, 09:02:23 am »
This recipe makes too much hollandaise in my opinion. I had to throw so much away because I didn't want to reuse it more than once. It was also too sour. I would cut down on the vinegar to half.
23
« on: September 07, 2013, 08:57:02 am »
Thanks judydawn. Will do that.
24
« on: September 07, 2013, 08:52:58 am »
Made this for guests today and they were impressed. What a cooling and delicious treat. I used a 3 in 1 coffee sachet and it was just right for us.
25
« on: September 06, 2013, 03:27:48 pm »
Tangy capsicum-y cream cheesy. It's just delish! I did not use paprika powder because I had to throw out mine. For chilli powder I used a Japanese chilli powder seasoning that has some sesame seeds in there. It's the kind that you use on Japanese ramen. I upped it to 1.5 tsp and it was perfect. I can't stop licking this as I cleaned my bowl. My husband said its the best dip he's tasted. It's really easy and you probably have the ingredients in your fridge now. So what are you waiting for?? 
26
« on: September 06, 2013, 03:16:14 pm »
Hi BZB, The steamed chicken was actually fine. I used a free range small chicken so it was cooked through. It's quite tasty. I would try this again (without mistakes this time!) The chilli paste is great!! It made the whole dish so so tasty. BZB, I tried making this but mine didn't turn out right. My rice was quite bland. Either a) the stock wasn't salty enough or b) I DID make the mistake of cooking the rice at 100 deg at the last step instead of putting it on varoma with the chicken on top. So basically I just cooked the rice at 100 degrees. Do you think that could have been why the rice was bland? And oh, it was undercooked too.
Did you add a tsp of salt into the rice, after sautéing it? Yes, you need varoma temp for the steaming of chicken and cooking the rice.
I cook regular rice at varoma temp as well.
How was the steamed chicken?
27
« on: September 06, 2013, 10:47:18 am »
I followed the recipe word for word so I don't know what went wrong or maybe it was supposed to be like this, but my chicken turned to mush. The taste of candlenut was also too much and the consistency was too thick for my liking. All in all, I was disappointed with this recipe. I made garam masala and nonya curry powder from scratch and since this is not a recipe I would remake, they are just sitting in the cabinet. 
28
« on: September 06, 2013, 10:41:52 am »
I actually added more water, about 1.3L? And it still tasted yummy. I agree that 1L is just too little for the effort.
29
« on: September 05, 2013, 08:43:28 am »
BZB, I tried making this but mine didn't turn out right. My rice was quite bland. Either a) the stock wasn't salty enough or b) I DID make the mistake of cooking the rice at 100 deg at the last step instead of putting it on varoma with the chicken on top. So basically I just cooked the rice at 100 degrees. Do you think that could have been why the rice was bland? And oh, it was undercooked too.
30
« on: September 05, 2013, 08:39:37 am »
I was racking my brain on where I can get duck fat for this dish. I'm glad to hear it's still delicious with other oils!
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