One question about the pork cut in my blog.I've searched for the terms u mentioned, but those on the internet don't look like what I've got. They are more rounded pieces of meat. The one I have is about 3 inch wide and I don't know how long it can go, cos the butcher cuts it into 4 inch lengths to sell, piece by piece. And the meat is always unevenly rectangular, never in other shapes.Another reader told me it's jowl, which is somewhere under the jaw to the neck.thanks in advance. I've got another question about 蛋清 in the dried fruits post. thanks
Oh ya, read in your soy post that u'd be coming back to Malaysia soon.... when?????I suspect you're a cantonese speaker, coming back to.... Ipoh???Kuantan? Sandakan? KL? or Kampar????
I have a book talking about meat. Hehe.That part of meat is in between shoulder blade and top rib. If you look for shoulder blade roast or shoulder blade steak, or blade Boston roast, you should see that. It is not the cheek or neck. 蛋清is egg white.I’m a Cantonese, from KL. I start getting homesick recently but not sure when to go home. 55555..For making taufufah, usually I use this recipe: 500g soy bean, soak, blend and make 25cups soy milk, 3tsp gypsum and 3tbsp corn flour mix with ½ cup water, boil soy milk and then pour to mix well with gypsum mixture.
thanks for the egg white answer.3 level or heaped teaspoon?Measuring teaspoon or the drinking teaspoon?If I make I think I'll do only 1/3 or half of that amount!! 6.25L is alot!!!
Oh ya, and I always see ur taufufah in the slow cooker pot, any reason for that?
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