kimmi8k

JetSo JetSo ...Wah! Woa! Wee!
                       Yes! Yes! Yes! Like Like Like
                gimme gimme gimme
                10 000 000 JetSo
                kimmi diehard happy the Jetso
                Plz..chow chow...O chow chow
                kimmi wanna win n share the 10 000 000Jetso too..
                so sweet Jetso, so delicious Jetso, so tempting Jetso
                I wanna eat the Jetso, I diehard wanna take the Jetso
                May I plz hve a piece of the Jetso Big Pie too
                Chow chow will u let me hve a share of the Jetso Big Cake...
               

kimmi8k

can someone tell me how kimmi can share the 10 000 000 JETSO
what  i gotta do to take the JETSO
what  i gotta have to take the JETSO
plz tell me the rules n regulations in English

Tis is so hot n interesting Jetso..like like like ike ike ike....kimmi so like it

kimmi8k

any kind of food, when is dead line..
how many times can i post

kimmi8k

just post food pics or food pix n the recipes how ...? one day how many post?

kimmi8k

Singapore Mai Fun

kimmi8k

chilli crab singapore

kimmi8k

Hakka Tofu

Hakka Tofu Sung (Salted Fish Tofu with Meat, 客家豆腐鬆)
Serves 8 to 10.
Prep time 20 minutes, cook time approximately 25 minutes.

Note: This halal version of the dish was specially made for our friend Muslim friend, Joey. Traditionally it's made with minced pork belly or pork shoulder. As the dish is really only flavored with the salted fish, garlic and scallions, avoid substituting with red meat as those would require additional seasonings or herbs.

• 1 kilogram boneless chicken thighs
  
• 1 kilogram mackerel fish paste
  
• 50 grams chicken fat
  
• 5 pieces medium (semi-soft) tofu
  
• 6 cloves garlic, finely minced
  
• 2-3 stalks scallions, finely sliced
  
• 30 grams mackerel/mui heong salted fish, deboned and finely minced
  
• 1 tablespoon sesame oil
  
• 1 tablespoon light soy sauce (optional)
  
• salt and pepper to taste
  
• peanut or vegetable oil for frying

Pat dry the chicken thighs with paper towels. Cut the chicken pieces and chicken fat into cubes. With a cleaver over a heavy chopping board, mince the chicken and fat pieces. You can do this with a food processor but the texture will not be the same as hand mincing. Season the mince with some sesame oil and pepper, set aside. With a fork, break the tofu into smaller pieces, drain any excess liquid and set aside.

Heat up the oil in a large wok or heavy bottomed saucepan. Add in the garlic and minced chicken. Toss well and cook till chicken is half done, about 6-8 minutes. Add in the fish paste and quickly break it up into small pieces with the spatula. Mix well with the minced chicken and cook till fish and meat are almost done and mixture is dry, about 6-8 minutes. Add in the salted fish and broken tofu. At this point, add some oil if the mixture is too dry. Toss frequently and cook till the tofu has released all its moisture and begin to stick to the wok, about 6 minutes. Add in the scallion, leaving some for garnish. Check the seasoning; add salt and soy sauce accordingly.

Dish out into a serving bowl, garnish with some scallions and serve with rice, noodles or porridge. Mince keeps well covered in the refrigerator for up to one week.

kimmi8k

Spicy Tuna Roll

• 1 sheet of seaweed
• 4 oz. sushi rice
• 2 oz. chopped tuna
• 2 pinches scallion
• 2 tbsp flying fish egg
• about 2 tbsp of spicy sauce

Mix the Spicy Tuna Roll Sauce To make the spicy sauce you need:

• 2 tablespoons of Japanese mayo
• 2 tsp. chili sauce

Then you just mix it all together. You will also need one bamboo sushi rolling matt to shape the roll. Assemble the Spicy Tuna RollFirst, put the rice on top of the seaweed and spread it down. Next you have to mix all the ingredients, and place in center of the seaweed. And then after that you just roll it up. And then you push with the bamboo mat, and then cut into six pieces.

kimmi8k

Malaysia Nasi Lemak ( Banana Leaf Rice)

kimmi8k

Laksa Noodle

Rempah Paste

    Shallots, chopped -- 10
    Garlic, chopped -- 10 cloves
    Hot chiles, chopped -- from 2 to 10
    Dried shrimp, soaked and drained -- 3 tablespoons
    Candlenuts or macadamia nuts (optional) -- 6
    Curry powder -- 2 tablespoons
    Coriander -- 1 tablespoon
    Sugar -- 2 tablespoons
    Salt -- 2 teaspoons

Soup

    Oil -- 3 tablespoons
    Chicken stock -- 1 quart
    Coconut milk -- 2 (15-ounce) cans
    Lemongrass, white part only, crushed -- 2 stalks
    Shrimp, peeled and deveined -- 1 pound
    Deep-fried tofu squares -- 1/2 pound
    Fresh rice vermicelli or other noodles -- 1 1/2 pounds

Garnishes

    Bean sprouts -- 1/4 pound
    Hard-boiled eggs, cut in half -- 3
    Cilantro or Vietnamese coriander (daun kesum) -- 1 bunch
    Limes, quartered -- 2
    Chili sambal (optional) -- to taste

kimmi8k

Thai Pineapple Fried Rice

kimmi8k

Claypot Rice Cantonese (HK Style)



Clay Pot Rice with Cantonese Sausage

Serves 4

3 cups white rice
Enough water to cover rice by 1/2 inch
1 tablespoon vegetable or peanut oil
1/2 tablespoon salt
3 to 4 Cantonese sausages (lap cheong)
1 to 2 small bunches choi sum or Chinese broccoli (gai lan)

1/4 cup soy sauce
Egg for frying, optional

In a clay pot, add enough water to cover rice by 1/2 inch. Stir in oil and salt. Let stand 15 minutes.

Meanwhile, quickly plunge sausages in boiling water, like blanching vegetables, and remove. (This removes surface oil and other debris, especially helpful if your sausages are sold unwrapped.)

Bring water in the clay pot to boil over medium-high heat. Add sausages to the rice once the water is boiling. Reduce heat to medium and simmer with the lid on. After 10 to 12 minutes, when the rice has absorbed most of the water (as indicated by lack of water bubbles), add metal plates (optional) to diffuse heat.

Cook another 10 minutes, then add leafy greens to the top of the rice, and drizzle over with soy sauce. Re-cover the pot, allow greens to steam in the rice for 3 to 5 minutes, then turn off heat. Remove the sausages and slice. Return sausages to the rice and keep the pot covered until ready to serve. (Optional: Add fried or over-easy egg.)

kimmi8k

A more healthful, accessible Vietnamese Clay Pot-style dish recipe with a Japanese twist made in a rice cooker. Lemongrass makes the brown rice more aromatic by balancing the Chinese sausage and garlic flavors, while daikon sprouts add a hint of spiciness.”

kimmi8k

Pasta with Sundried Tomatoes

Ingredients

•                 1                  (9-ounce) package refrigerated fresh linguine               
  
•                 3/4 cup                 oil-packed sun-dried tomato halves, drained               
  
•                 1/4 cup                 loosely packed basil leaves               
  
•                 2 tablespoons                 slivered almonds               
  
•                 2 tablespoons                 preshredded fresh Parmesan cheese               
  
•                 1 tablespoon                 bottled minced garlic               
  
•                 1/2 teaspoon                 salt               
  
•                 1/4 teaspoon                 black pepper               
  
•                 1/2 cup                 (2 ounces) crumbled feta cheese

Preparation   

• Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
• While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
• Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

kimmi8k

Tofu with Soy Sauce

Chilled Tofu With Soy Sauce

Ingredients

1 packet of chilled Soft Tofu, drained
2 1/2 Tbsp Soy Sauce
2 Tbsp Peanut Oil
3 Shallots, sliced
2 stalks Scallions, chopped

Method

In a small saucepan, fry the shallots with peanut oil until golden brown in color. Remove the shallots and place them on top of the tofu.

Turn the heat off and pour in the soy sauce into the oil and let it sizzle for a while. Pour the oil and soy mixture on top of the tofu and sprinkle with some scallions. Serve immediately.