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Messages - Moo2
1
« on: July 17, 2016, 04:17:53 am »
This was seriously good and so very easy as everything, including the pasta is cooked in the bowl. I didn't have umami or her stock so added a splash of soy sauce and 1 tsp commercial chicken stock power.
I thought the sauce would be too runny but it firmed up nicely and ended up just the right consistency. I used spaghetti added through the hole and cooked for 9 mins and it was just right. I did have to stop and push the pasta down though, probably because there was so much sauce in the bottom of the jug. It was also good the next day. 5/5 and will definitely make regularly.
Linked JD
2
« on: March 06, 2016, 11:14:23 am »
Definitely a winner Cookie and so easy. Thanks also to Judy for posting the link for sweet chilli sauce.
3
« on: March 06, 2016, 08:36:06 am »
I made this again today, we go thru heaps. As Kimmyh said, really easy & yummy. I used it in Cookie's Sweet chilli & ginger glazed chicken and it was fantastic.
4
« on: March 06, 2016, 08:33:05 am »
I made this tonight after making the sweet chilli sauce from the forum. (Sorry, don't know how to link). It was so good that everyone cleared their plates and wanted more. I didn't have kecap manis so substituted 2 tbs soy sauce plus 3 tsp brown sugar. Thanks for the recipe, it is on the make again and again list. Here you go Moo http://www.forumthermomix.com/index.php?topic=2309.msg408275;topicseen#new
5
« on: March 06, 2016, 12:38:56 am »
I made this yesterday with a bag of birds eye chillies a friend gave me. It is obviously not as hot as it would be with super hot chillies but certainly does pack a punch. It has a lovely flavour and has a nicer and more rounded flavour than Tabasco. I was nervous about making it but all went well although we could "taste" the chilli smell throughout the kitchen for most of the day. Really good & easy recipe and I will continue to make it as I think this batch will go quickly. Thanks.
6
« on: November 23, 2015, 07:06:20 am »
I made this on Sat for a gathering with people who are not very adventurous with their food and even tho it contained chillies they all loved it. I put the rolls on on their end and they broke apart beautifully. I cut it into approx 32 little triangles so each large end was approx 5-10cm wide.
7
« on: August 02, 2015, 11:19:23 pm »
Oh yum! I have heaps of limes, will have to give this a go.
8
« on: August 02, 2015, 09:31:32 am »
These are lovely and so very, very easy. Will have to double the recipe next time as they disappeared too quickly.
9
« on: July 28, 2015, 08:47:00 am »
Made these for a house full of teenagers including some overseas exchange students. They all loved them and ate the lot. Really nice recipe and so easy. Thanks.
10
« on: July 23, 2015, 09:27:49 am »
Thanks for the reply Chookie. I didn't know that.
11
« on: July 23, 2015, 05:07:30 am »
Hi Chookie. Can I ask why you put the lids on when cold? I thought to keep preserves etc they had to be sealed hot?
12
« on: May 21, 2015, 09:03:36 am »
Thanks Wonder. I will invest in it as we love Indian food.
13
« on: May 21, 2015, 03:09:58 am »
Hi Ladies, I have the Indian TMX book. Is it with getting this one too or would it be a bit of a double up?
14
« on: January 18, 2015, 06:43:13 am »
I haven't been on for ages and then saw this recipe and am so glad I found it. They were really easy to make and are seriously yummy. I can't believe that so few ingredients can taste so good. I used generic mints and Arnotts as I couldn't find the griffin. Thanks for the recipe Judy.
15
« on: February 15, 2014, 02:34:56 am »
I'm Moo2 number 15
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