wow! envious....so hard for me to get enoki and other fresh mushrooms here. even have also expensive. i miss the plain tofu. singapore still bestest...have all cheap ingredients. eating out also cheap.
hi fan from australia, yes i totally agree with you that we are very fortunate to be living in Singapore. We can get lots of ingredients fresh and cheap. There are so many varieties of mushrooms available now in Singapore and they are not expensive.
Quickly come back to Singapore and eat till your hearts content.
hi baking mum, it's the first time I read your site and I am amazed at what you can do. Do you mind sharing the recipie of Sukiyaki? What kind of stock do you use? Why are all the ingredients floating so pretty? Is it because the pot is shallow? I'm going to Chinatown tomorrow to stock up so seeing your golden mushrooms reminds me to buy them too. :)
Hi sohcool, I will post the sukiyak recipe for you. The stock is using dashi stock. Actually the pot is not shallow. It's just that I have lots of cabbage below the food. But if you like you can use a shallow pot, your preference.
wow! envious....so hard for me to get enoki and other fresh mushrooms here. even have also expensive. i miss the plain tofu. singapore still bestest...have all cheap ingredients. eating out also cheap.
ReplyDeletefan from australia
hi fan from australia, yes i totally agree with you that we are very fortunate to be living in Singapore. We can get lots of ingredients fresh and cheap. There are so many varieties of mushrooms available now in Singapore and they are not expensive.
ReplyDeleteQuickly come back to Singapore and eat till your hearts content.
hi baking mum,
ReplyDeleteit's the first time I read your site and I am amazed at what you can do.
Do you mind sharing the recipie of Sukiyaki? What kind of stock do you use? Why are all the ingredients floating so pretty? Is it because the pot is shallow?
I'm going to Chinatown tomorrow to stock up so seeing your golden mushrooms reminds me to buy them too.
:)
Hi sohcool, I will post the sukiyak recipe for you. The stock is using dashi stock. Actually the pot is not shallow. It's just that I have lots of cabbage below the food. But if you like you can use a shallow pot, your preference.
ReplyDelete