tag:blogger.com,1999:blog-32361788.post116341682659181312..comments2023-12-22T07:09:26.425+08:00Comments on Dancing Blue Seal: Roast Pork D Chinese StyleDhttp://www.blogger.com/profile/06359110545522855505noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-32361788.post-1163603855948993422006-11-15T23:17:00.000+08:002006-11-15T23:17:00.000+08:00haha... sure why not?? your blog is one good publi...haha... sure why not?? your blog is one good publicity.. =PFreezyhttps://www.blogger.com/profile/05461405896774057939noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163552032863456202006-11-15T08:53:00.000+08:002006-11-15T08:53:00.000+08:00freezy: Haha got to sound out some VCs for that =P...freezy: Haha got to sound out some VCs for that =PDhttps://www.blogger.com/profile/06359110545522855505noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163518836597959992006-11-14T23:40:00.000+08:002006-11-14T23:40:00.000+08:00you should start an eatery that specialise in sell...you should start an eatery that specialise in selling meat dishes... hahahahahaaFreezyhttps://www.blogger.com/profile/05461405896774057939noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163512773131031372006-11-14T21:59:00.000+08:002006-11-14T21:59:00.000+08:00lol my maid makes a kick ass roast pork too. The s...lol my maid makes a kick ass roast pork too. The skin goes crunch crunch crunch even when cold and best part, my mom will buy a leaner piece so there's less fat which suits my taste more.<BR/><BR/>btw, about the butcher opposite Valley Point, do you mean Esprito Santo? I haven't tried it but I've read that it's reasonably good. Their meat is from Brazil I think. I wasn't aware that it was new though, I think it's been around awhile although not as old as Swiss Butcher's. Let me know how it goes!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163509814500485272006-11-14T21:10:00.000+08:002006-11-14T21:10:00.000+08:00unclenabe: You know it tastes superb =Pmichie: Rea...unclenabe: You know it tastes superb =P<BR/><BR/>michie: Really? I used to go to that place to get Turkish ice-cream but the whole showmanship antic thing with giving you the ice-cream got really annoying. I mean, for the first few times it was rather novel, but I'm like there, with no crowd whatsoever and he's still playing those "try to get the ice-cream" games. I actually told him not to fool around once because I was in a hurry and he gave me such evils; I never went back hahaha! I actually made some excellent baklava (recipe to be up soon) over the weekend out of desperation but I'll try this place again if I'm lazy to make it myself(which is the very reason why I've been looking for one in town in the first place hahaha!)<BR/><BR/>liquidshadow: Thanks!<BR/><BR/>Kingkong: Owwieee.. I burnt me pinky :'(. Cute enough for ya? Hahaha!<BR/><BR/>Angie: Hmm come to think of it, most of the stuff I've been posting are pork dishes. I'm actually more of a meat person (you would have guessed by now) but my baking will give you a run for your money =P I'll try to make my recipes more diverse besides just pork in the future.<BR/><BR/>seb: You're one of the lucky few bro =)<BR/><BR/>zhengning: Yup, I think step-by-step is important because the pictures do say alot more than just words. Tell your mum it's "your" recipe, anyone can take "credit" for anything on this site, I don't care.<BR/><BR/>girl: It's not lame! It's beautiful! The nicest two-word rhyme in the world:<BR/>Eat,<BR/>Meat.<BR/>You put the bard to shame! =D<BR/>My char siew recipe is almost identical to my bbq ribs one at:<BR/>http://dancingblueseal.blogspot.com/2006/10/barbecued-babyback-ribs-chinese-style.html<BR/>it has a reddish color because I used some colored sugar meant for cotton candy =) but really, the coloring is not required.<BR/><BR/>Mel: Thanks for the correction, I've amended the post accordingly. =)Dhttps://www.blogger.com/profile/06359110545522855505noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163501387400287122006-11-14T18:49:00.000+08:002006-11-14T18:49:00.000+08:00Hmm you mentioned preserved red fermented beancurd...Hmm you mentioned preserved red fermented beancurd in the ingredients list but never sat how this should go onto the meat. Or is this also done in step one - marinate with the rest of the ingredients?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163480076190589732006-11-14T12:54:00.000+08:002006-11-14T12:54:00.000+08:00mEATTTTTT~~ ah! i just realised theres the word EA...mEATTTTTT~~<BR/> <BR/><BR/>ah! i just realised theres the word EAT in meat.<BR/><BR/>i want to eat meat! <BR/><BR/>err.. sorry for lameness. hee.<BR/><BR/>anyway that looks really good! i want to bite into one right now just looking at your photo(of the meat).<BR/><BR/>blog more delicious recipes! i wonder how is char siew made? the red colour.. is it colouring?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163475889352027332006-11-14T11:44:00.000+08:002006-11-14T11:44:00.000+08:00wah, step by step :Dyou should cook more often! Th...wah, step by step :D<BR/>you should cook more often! <BR/>The pork really goes 'pop-ing'?! cool! i should get my mum to try this one day.zhengninghttps://www.blogger.com/profile/17488049974786752068noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163433345662247062006-11-13T23:55:00.000+08:002006-11-13T23:55:00.000+08:00tried and tested :)God Blesstried and tested :)<BR/><BR/>God BlessSebastian Nghttps://www.blogger.com/profile/01193936742099083472noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163428447916345682006-11-13T22:34:00.000+08:002006-11-13T22:34:00.000+08:00Woah D, you sure make some mean pork dishes, this ...Woah D, you sure make some mean pork dishes, this plus your ribs too..er...the Nam Yu pork ribs I mean.Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163426829318323752006-11-13T22:07:00.000+08:002006-11-13T22:07:00.000+08:00"I am the man with the iron fingers. I am now howe..."I am the man with the iron fingers. I am now however, the man with the burnt and painful iron fingers" Honto act cute des ne :SAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163424545101810542006-11-13T21:29:00.000+08:002006-11-13T21:29:00.000+08:00Very beautiful roast pork there D.Very beautiful roast pork there D.LiquidShaDowhttps://www.blogger.com/profile/00426020284591387403noreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163422615086516742006-11-13T20:56:00.000+08:002006-11-13T20:56:00.000+08:00whoa looks like those u buy from outside really! B...whoa looks like those u buy from outside really! Btw I read thru yr archives, u mentioned u wanna eat baklava right... Only Far East Plaza basement.. that turkish restaurant has it. =) heheAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32361788.post-1163421432900196482006-11-13T20:37:00.000+08:002006-11-13T20:37:00.000+08:00Wah! Damn good manz!Wah! Damn good manz!Unclenabehttps://www.blogger.com/profile/16595629271032868155noreply@blogger.com