Comments:
Khai Lin    [14/01/2006 12:05am]
> Nice photo's. miss you baby
Cheo    [21/02/2015 09:24pm]
> Observations from the picture-Excess water (juice) in the clay potVery litlte oil being used. Suggestions to enhance the quality:1. clean oysters and drain until dry, use a litlte salt and white pepper to marinate the fresh oysters;2. bring water to just about to boil, add a small piece of ginger and green onion, put oysters and cook for a couple of minutes (about way cooked), drain and dry the oysters again.3. coat the oysters with a thin layer of corn starch to absorb the water (actually retain the juice from the oysters)4. heat up a wok of hot oil, put oysters in and run hot oil through for no more than 2 or 3 minutes (depends on the sizes of the oysters) until oysters stiff up and the starch turns light golden brown, 5. At the same time, heat up your clay pot with 1 or 2 tablespoon of hot oil, with 1 teaspoon each of chopped up garlic and shallot, put sliced ginger and chopped onion in, use a pair of chopsticks to stir fry the ingredients for a min., 6. Use a drainer to retrieve the oysters from the hot oil quickly, put oysters into the clay pot and mix them with the ginger and onion, kick up the fire to highest;7. Add a pre-mixed source which include: sugar (to balance the MSG in the oyster source), corn starch, Lee Kam Kee old style oyster source, a dash of dark soy source (for color), water (or broth), Chinese cooking wine. Cover the clay pot for a litlte while until the source gets thickened, stir up the ingredients as needed. 8. Served hot with 2001 Napa Merlot or 1999 Chateau St. Michelle Cabinet Sauvignon. Because of the brown source being used, Chardonnay doesn't quite match.
Sayali    [26/09/2015 06:16am]
> Oooh seafood in the smmuer is so delicious! You guys should check out my collection of top smmuer drinks on FanDrop! I also have a bunch of other fun smmuertime recipe collections too :) The Year In Food, you should start creating some collections on FanDrop to organize all of the awesome information that you're posting! I am sure a lot of fans would want to see your awesome insight elsewhere too!