tag:blogger.com,1999:blog-36752534.post7654474787038514869..comments2023-11-05T20:18:59.869+08:00Comments on House of Annie: Vegetarian Chap Chye (Stir-fried Mixed Vegetables)Nate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-36752534.post-79690604836176415882008-11-23T13:57:00.000+08:002008-11-23T13:57:00.000+08:00@Buzz - yes, we used some in a braised pork riblet...@Buzz - yes, we used some in a braised pork riblet dish we just made. Recipe coming soon! ;-)Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-3837737975248982632008-11-19T10:34:00.000+08:002008-11-19T10:34:00.000+08:00Fermented bean curd can also be used to marinade s...Fermented bean curd can also be used to marinade spare ribs or chicken wings. Its really yummy!Bee N Cheehttps://www.blogger.com/profile/16548837481728275883noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-79094782648597969282008-10-19T13:13:00.000+08:002008-10-19T13:13:00.000+08:00@ning - yeah, we don't normally get the red one ei...@ning - yeah, we don't normally get the red one either. But Mum insisted this is the correct one to use in this dish. Now to figure out what else to use it in...<BR/><BR/>@corinne - I applaud you for staying away from that Americanized "Chinese" junk food.<BR/><BR/>Do you have any Asian friends who can help you navigate the Asian grocery store?Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-69854592866478664492008-10-18T03:41:00.000+08:002008-10-18T03:41:00.000+08:00delicious! we've just begun exploring "real" asia...delicious! we've just begun exploring "real" asian food (none of this breaded-deep-fried-coated-in-orange-sugar-coating stuff)... this looks about as real as you can get! I still haven't been brave enough to strut into the Asian market down the road, but dishes like this push me farther away from my timidness each time i see them!A.C.https://www.blogger.com/profile/08417473397371326230noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-76893619188971846992008-10-17T13:58:00.000+08:002008-10-17T13:58:00.000+08:00The fermented bean curd I usually buy is not as re...The fermented bean curd I usually buy is not as red as yours. I hope that's the correct one :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-21234360319209466932008-10-17T12:06:00.000+08:002008-10-17T12:06:00.000+08:00@food for tots - yeah, but we left out the lily bu...@food for tots - yeah, but we left out the lily bulbs, fatt choy, and gingko nuts.<BR/><BR/>@big boys oven - thanks!<BR/><BR/>@anonymous - ...okay, if you say so... :-PNate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-15146396160265635762008-10-17T00:22:00.000+08:002008-10-17T00:22:00.000+08:00simple and yet so capturing . . . colour and a oo...simple and yet so capturing . . . colour and a ood eye for photography captured!Big Boys Ovenhttps://www.blogger.com/profile/14498466785947937265noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-9940765413533361192008-10-15T15:43:00.000+08:002008-10-15T15:43:00.000+08:00Oh...it looks like Loh Han Chai from the first loo...Oh...it looks like Loh Han Chai from the first look. I luv vegetarian food. Your mom is really a fantastic cook! All the treasures in 1 dish. Looks yummy!Food For Totshttps://www.blogger.com/profile/14497308972277311073noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-40222795139696244162008-10-15T13:38:00.000+08:002008-10-15T13:38:00.000+08:00@icook4fun - yeah, I never knew the difference eit...@icook4fun - yeah, I never knew the difference either.<BR/><BR/>@chhaprahiya - Hi Arvind! *waves* Thanks for stopping by. Did you see, we put up your mustard potatoes recipe?<BR/><BR/>@ramya - not many people know what to do with a bottle of fermented bean paste. But it is such a powerul flavor, it could be used in many imaginative dishes.<BR/><BR/>@robert - you said it.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-10660211377137501082008-10-15T08:32:00.000+08:002008-10-15T08:32:00.000+08:00I dunno, fermented bean curd, that stuff is pretty...I dunno, fermented bean curd, that stuff is pretty potent.Bobhttps://www.blogger.com/profile/04777038095251149758noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-51324883102267794822008-10-15T05:34:00.000+08:002008-10-15T05:34:00.000+08:00Interesting post, I have never had anything with b...Interesting post, I have never had anything with beancurd or probably I dont even know that I had them... I should make a filling starter...Ramya Vijaykumarhttps://www.blogger.com/profile/04131664034778657926noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-35130659570239744322008-10-15T04:02:00.000+08:002008-10-15T04:02:00.000+08:00I am salivating looking at the photos and reading ...I am salivating looking at the photos and reading the recipe. Mmm ...Arvindhttps://www.blogger.com/profile/03215727403809261667noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-27209344894959026872008-10-15T02:28:00.000+08:002008-10-15T02:28:00.000+08:00This dish kind of remind me of home. My mom will c...This dish kind of remind me of home. My mom will cook this on the 1st day of Chinese New Year. I never knew there were two different kind of wood ear fungus out there. mmmm..I should look for the softer kind.ICook4Funhttps://www.blogger.com/profile/02405825862798280769noreply@blogger.com