Comments on: Nyonya Stewed Pork Ribs

By: Nyonya Food

Nyonya Food — Wed, 14 Oct 2009 01:48:25 +0000

Yes, different brands of taucheo tastes different, so you have to modify the recipe. If it’s too liquidy, it means you haven’t simmered it enough. The liquid should reduce to a thicker consistency.

By: KY

KY — Wed, 14 Oct 2009 01:36:14 +0000

I cooked this dish tonight but will only serve it tomorrow to let the taste develop overnight. It’s sour, sweet and spicy, not salty enough. Will have to try your preferred brand of taucheo next time. There was a lot of liquid left, do we serve it with all the liquid or just some like in your photo?

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 06:40:51 +0000

I see. Oyster omelet is not a Nyonya Food but more like a street food. I might attempt to make it on my other blog at http://rasamalaysia.com someday.

By: Rey

Rey — Wed, 09 Sep 2009 17:33:21 +0000

Hi I am of filipino descent been in u.s. for 45 years.i visited singapore back in 1967when i was in the u.s. navy.had the chance to eat at one of those street carts foods and the one i remembered the most is the oyster omelet.i don’t see any recipe for that.hoping someday your print the recipe.by the way there is no malaysian restaurant in San diego,ca.

By: Julie

Julie — Thu, 03 Sep 2009 01:24:09 +0000

Hey
This dish looks delicious and it also reminds me of ’steam chinchalok with pork’
Great pictures and recipes
Do you have the recipe of ‘Udang masak Nanas’? I miss my dad’s cooking, thank you.

By: Nyonya Food

Nyonya Food — Sun, 16 Aug 2009 17:12:15 +0000

Anita – thanks and happy cooking.

By: Anita

Anita — Sat, 15 Aug 2009 05:05:39 +0000

hello!!!
I am australian / philipino……but love all types of asian cuisine. This website is YUMMO!!!! I am now going to attempt malaysian cooking now, yuor recipes are simple and look delicious!!!!

By: rachel

rachel — Thu, 13 Aug 2009 03:27:11 +0000

congratulation for your new website!! so lucky we have another good website to view :) very nice pic( good menu) i can try tmrow. quick questions, do we need to pre-cook the spare ribs? do we need to heat up the oil and cook the ingredience then add hot water later… ? what do u think? thank you!!

By: noobcook

noobcook — Wed, 12 Aug 2009 01:42:56 +0000

Looks fantastic! The sight of it is enough to make me go weak coz I love taucheo too. If I have this dish in front of me now, I think I will gobble it all up, lol!

By: Nyonya Food

Nyonya Food — Mon, 10 Aug 2009 06:01:48 +0000

Stir-fry cincaluk with pork is awesome! Love it.