Comments for Simple Recipes

Comment on Delicious Baked Chicken for Kids by Jo-N

Jo-N — Wed, 30 Jun 2010 02:27:59 +0000

Great for kids! The best part is that we can throw in vege, no need to fry vege anymore. Yay!

Comment on Sweet and Spicy Sambal Sotong by jane

jane — Tue, 22 Jun 2010 04:48:34 +0000

hi. This is Jane. I am interested to get an Elba oven for myself but I am confuse which size to choose. The difference between the smaller size oven (e.g. 19L)and the bigger size(e.g. 30L) oven is the convection function. I have no idea whether this function is important in baking or not as I am a beginner in cooking and baking. Do you mind to give me some advice to choose a proper oven? Thank you.

P/S: sorry for leaving this comment in this post as I couldn’t find your email in your blog. Maybe you can reply me through my mail box.

Comment on Sweet and Spicy Sambal Sotong by Zuraina Harun

Zuraina Harun — Thu, 27 May 2010 01:01:18 +0000

Hi, thanks for the simple dishes and i believe they are cookable by a busy working mom like me. Enough dishes for one week. Thank you again.

Comment on Sambal Sotong by Sweet and Spicy Sambal Sotong | Simple Recipes

Sweet and Spicy Sambal Sotong | Simple Recipes — Wed, 24 Mar 2010 15:48:48 +0000

[…] 1. You need to remove some water from the squid. In order to do that, stir fry the squids in the wok without using any oil. Remove. 2. Add some oil into the wok. 3. Fry the minced garlic then add in the blended chili and a teaspoon of salt. 4. When the chili is almost dried up and you start sneezing put in the sliced onion and 2 tablespoon of chili sauce. 5. Then add a tablespoon of sugar. 6. Next add in the squids. 7. Fry till the squids are cooked but not too long ok. If you do, your squids will turn into rubber and you will have a bowl of chewing gum instead. Here is a link to another recipe for Sambal Sotong. […]

Comment on Ikan Tempra by yumyum

yumyum — Fri, 19 Mar 2010 10:12:13 +0000

you must be a Malacca nyonya…..the penang mari ones don’t do chili garam

Comment on Ikan Tempra by Raman

Raman — Fri, 04 Dec 2009 11:17:20 +0000

thank you madam for your reply, i’m a freelance cook. i cook various food from different countries too, i love to check on cooking and recipies.

you can check my cooked food on facebook and tagged.com

raman_balachendran@yahoo.com.sg {facebook}
raman8461@gmail.com{tagged.com}

nice to know you madam have a great day.

Regards,
Raman

Comment on Ikan Tempra by Anonymous

Anonymous — Fri, 04 Dec 2009 08:19:40 +0000

Yup, the original recipe comes with thicker gravy and sliced red chili and sometimes i use bird eyes chili for more umph. since i am cooking for my children who does not like chili and love lots of gravy, i improvised.

Comment on Ikan Tempra by Raman

Raman — Fri, 04 Dec 2009 08:06:10 +0000

it look nice my mother cooked the same way but the gravy must not be watery will be more delicious if add green chili.

Good luck and thank you for sharing the recipe.

Comment on Udang Lemak Nenas by chinnee

chinnee — Mon, 30 Nov 2009 11:29:22 +0000

eh miche, do i need to fry the blended cilli prior adding the santan?

Comment on Udang Lemak Nenas by chinnee

chinnee — Mon, 30 Nov 2009 10:56:38 +0000

my grandma just told me about this recipe, using ikan sepat. See if i can get them at the market tomorrow, will try to make this