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Messages - significance
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« on: October 13, 2011, 12:01:51 am »
We never used to use liquid soap either, Wonder, but now the only cake soap we use is in the shower as I hate using gels, etc. for showering - I feel they all get washed away down the drain before I have a chance to use them.
The trick there is to turn the shower off while you're lathering, then back on to rinse. Saves water, too!
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« on: October 12, 2011, 11:25:25 pm »
You are right fundj - I love coriander 
Significance, it would be easy to judge the recipe by the number of reviews/comments.
How so? I'd expect a lot of comments to mean a lot of people have tried it, not that it is good or bad.
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« on: October 12, 2011, 06:40:01 am »
Hi significance, would you be able to PM me the recipe at some stage? I'm always on the look out for a good Rendang recipe and haven't found any anywhere near as good as out local Malaysian restaurant.
No problem - I'll do that as soon as I get a chance. Two possible tweaks that I'd suggest: try adding a bit of tumeric to improve the colour and consider using a few tablespoons of chilli paste instead of fresh chillis if you are feeling lazy.
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« on: October 12, 2011, 05:57:59 am »
I'm not a parent, so not in a position to have a real opinion here.
But I'm wondering - those of you who think kids shouldn't be left alone until their teens or later - how did your parents handle this when you were kids? Were you never left alone or with other kids? If you were, do you think that was inappropriate?
It's a myth that the world has got more dangerous. There are real dangers, but there always were.
fwiw: As far as I remember, I walked the short distance to school and home with my sister (1 year older than me) from about age 6, and we stayed home alone for 45 minutes or so after school until Mum got home, or while they were out grocery shopping, from about age 8. I think I was 10 or 11 before we were left home without a babysitter at night, and about 12 before I caught the bus into town alone or with friends. There were no adverse consequences for us, but this was in the 70s and 80s, and I know expectations have changed.
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« on: October 12, 2011, 05:44:41 am »
This sounds really good. Does anyone know whether it will scale down okay to a single serve (or two serves?)
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« on: October 12, 2011, 05:42:00 am »
Hmm. Must have been something I did differently or wrong, then.
But it sounds like you weren't impressed by the taste either, so I'll try something different next time, and won't bother repeating this one.
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« on: October 12, 2011, 05:34:13 am »
Could we ask people to put a thumbs up or thumbs down (if either is appropriate) in the message icon? That would give forum readers a quick idea of which recipes are good, before getting to the details.
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« on: October 12, 2011, 05:32:09 am »
Ouch!  its a wonder you want to cook this again
Next time, I'll wear gloves! 
9
« on: October 12, 2011, 04:53:02 am »
The short version: Great recipe!
The long version:
Although subtitled "authentic Chinese cooking", many of the recipes in "A Taste of Asia" seem to be Malaysian. All the better!
The beef rendang from this cookbook is one of the first few Thermomix recipes I've tried, having just received my Thermomix on Friday.
The recipe asked for 150g of green chillis. I bought a bag of chillis that looked ample from an Asian grocery, but found when I came to cook the rendang that it was only 75g. Nonetheless, these were small, very hot chillis, so I decided they would do. The recipe calls for the chillis to be de-seeded, which is the most time consuming part of the recipe (does anyone know a fast and easy way to do this?). I left a few chillis with seeds still in, since I was aware I only had half of the desired quantity, and seemed to get the right degree of spiciness (Rendang is supposed to be hot).
It had been a while since I had handled more than a chilli or two at once, so I was blase, removed the seeds with my fingers (that being faster than a knife), and didn't wear gloves. This was a big mistake! When I showered later, my hands stung as though I'd dipped them in boiling water.
The recipe involved about an hour's cooking plus about half an hour to prepare the chillis, so it made for a late dinner on a weeknight. When the bell rang at the end and I opened the Thermomix to take a look, I was at first worried: the rendang was a very light colour and the meat looked (at first) as though it had been mashed! But I left it sitting in the Thermoserver while I cooked the rice, and by the time the rice was done, it looked good. Still a light colour, but definitely not mashed.
The taste was great: the best home-cooked rendang I have made, by far. I will certainly be using this recipe again!
Incidentally, this was also the first time I steamed rice in my Thermomix. I noticed that the EDC book suggested rinsing the rice manually, then cooking for 14-16 minutes at speed 4, while the Indian cookbook suggested using the Thermomix on speed 5 to rinse it, then cooking for 20 minutes on speed 2.5, increasing to 4 if it bubbles over. I went with the Indian cookbook recipe, but reduced the time to 18 minutes, and was happy with the results.
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« on: October 11, 2011, 12:45:37 am »
Did they rise for you, as the recipe says they should? Mine didn't  Looking at the recipe, I can't see how they could: there's no raising agent and the eggs are not souffled. Perhaps the recipe needs a little baking powder added with the cornflour?
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