Grinder? It takes more time to clean than to grind.
Wound be easier to grate on a good stainless steel grater, mix in sausage meat, since the lapchong is cured meat, they do not
get contaminated as ...
somewhereintime 發表於 2009-10-6 01:07 PM
I actually mean grater.
But if I am cooking it, I prefer to use a regular frying pan. vs those funny coating "devices".
I did not tell you my wife is from Malaysia? That's how I really start to like Malaysian food. Penang has the best Malaysian food and it is very cheap.
When my wife came to Canada, I ...
myversa 發表於 2009-10-6 01:58 PM
What you cooked before is Hash, since the potato is already cooked, there is no starch to hold all the ingredients together.
If you undercook the potatoes a little and grate them then they would work better---Swiss Rosti potato.
On the other hand, raw lotusroot has a lot of starch so it provide a lot of binding property. However, need to work quick because
the grated lotusroot would get oxidized and look unpleasant
Purpleheart,
A few of my own tips:
*Make sure your ingredient is dry, ie: towel dry after washing.
*Add egg and flour or corn starch
*Avoid over mixing
*If raw meat is involved, "daat" the mixture until you can form a ball before you fry
*Make sure your oil is hot enough so the food will caramelized immediately instead of soaking up the oil = sauggy and breaks
*Sprinkle salt on after cooking. (Salt causes some foods to release water)
I did not tell you my wife is from Malaysia? That's how I really start to like Malaysian food. Penang has the best Malaysian food and it is very cheap.
When my wife came to Canada, I ...
myversa 發表於 2009-10-6 12:58
We went to this TINY TINY little Malaysia restaurant on Main and near 25th Ave and their food is pretty good and cheap, is that a good restaurant?
I have not tried that one yet. I will try it in the future and see if it is really authenticated. Do you like the food there?
myversa 發表於 2009-10-7 13:07
It's pretty good, I've been trying to look for something like a Malaysia restaurant I had when I was little in Hong Kong (it's call "Lay gor"), they have the best "ga dor ga dor" (sorry I don't know how to spell anything)...
This place's ga dor ga dor is pretty good, it's a little restaurant / fast food, I also like their fried noodle..
But my husband said the "la sar" is not as good as the one in Richmond "Tai Koo"
The one in Tai Koo Center 2F? They are operated by Malaysian too. I once tried their sweets and they were pretty good. It was one of few Malaysian restaurant my cook likes.
Is the Laksa Aysam or Curry favored? I think our restaurant is the one one has Aysam Laksa.
Since I want to sell my shares of restaurant, and I soon no long own a restaurant, I will start to look for Malaysian restaurant to eat soon.
發表於 2009-10-6 13:01
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