Comments on: Some notes on cooking for large number of people http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Dana http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/comment-page-1/#comment-17069 Dana Wed, 15 Apr 2009 07:13:06 +0000 http://www.malaysiabest.net/?p=1431#comment-17069 I love your blog! It makes my mouth water - all this home-cooked (and relatively healthy AND yummy) food. I wish I could cook like you (and have access to the great food/herb/spices). I am from Australia and I was just wondering if I can get Taucheo here. What brand do you use (if any) and is there a substitute? Also - do you have a recipe for the mass cooking chicken 'stew' i this post? as well as the recipe for the egg and other side dishes? They look so good. I am not good at cooking so even if you can give me estimate amounts for what to put and how to cook it, that would be great! Thanks Lilian I love your blog! It makes my mouth water – all this home-cooked (and relatively healthy AND yummy) food. I wish I could cook like you (and have access to the great food/herb/spices).

I am from Australia and I was just wondering if I can get Taucheo here. What brand do you use (if any) and is there a substitute?

Also – do you have a recipe for the mass cooking chicken ‘stew’ i this post? as well as the recipe for the egg and other side dishes? They look so good. I am not good at cooking so even if you can give me estimate amounts for what to put and how to cook it, that would be great!

Thanks Lilian

]]> By: Ananthan Sivalinggam http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/comment-page-1/#comment-17035 Ananthan Sivalinggam Fri, 10 Apr 2009 08:50:46 +0000 http://www.malaysiabest.net/?p=1431#comment-17035 Wow .. this is the best explanation ever .... i have been asking all those cooks in Chinese restaurants... but they were not able to give me this detailed answer .. Thanks Lilian .. :) Wow .. this is the best explanation ever …. i have been asking all those cooks in Chinese restaurants… but they were not able to give me this detailed answer .. Thanks Lilian .. :)

]]> By: Lilian http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/comment-page-1/#comment-17032 Lilian Fri, 10 Apr 2009 03:26:59 +0000 http://www.malaysiabest.net/?p=1431#comment-17032 Ananthan - I have a <a href="http://www.malaysiabest.net/2006/07/19/preserved-beans-and-black-beans/" rel="nofollow">picture of taucheo and tausi</a> over at this post. Tausi is black beans preserved while tau cheo is soya bean fermented. I think it depends on the cooking. Taucheo is more for the Hokkien/Teochew cooking while tausi is more for the Cantonese cooking. I guess these Chinese dialects come from the northern and southern part of China and hence, their different taste. If you are from Penang, most Hokkien restaurants do the taucheo+ginger+garlic+chilli stir fry, usually with oysters. And thanks for asking cos it sure clear up some confusion on these beans. Ananthan – I have a picture of taucheo and tausi over at this post. Tausi is black beans preserved while tau cheo is soya bean fermented. I think it depends on the cooking. Taucheo is more for the Hokkien/Teochew cooking while tausi is more for the Cantonese cooking. I guess these Chinese dialects come from the northern and southern part of China and hence, their different taste. If you are from Penang, most Hokkien restaurants do the taucheo+ginger+garlic+chilli stir fry, usually with oysters. And thanks for asking cos it sure clear up some confusion on these beans.

]]> By: Ananthan Sivalinggam http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/comment-page-1/#comment-17031 Ananthan Sivalinggam Thu, 09 Apr 2009 20:20:47 +0000 http://www.malaysiabest.net/?p=1431#comment-17031 I agree that taucheo, garlic and ginger works nicely with almost anything .. but what is the different between taucheo and tausi? Most of chinese restaurants don't seems to have taucheo these days and they call it tausi..:confused: I agree that taucheo, garlic and ginger works nicely with almost anything .. but what is the different between taucheo and tausi? Most of chinese restaurants don’t seems to have taucheo these days and they call it tausi..:confused:

]]> By: Pauline http://www.malaysiabest.net/2009/04/05/some-notes-on-cooking-for-large-number-of-people/comment-page-1/#comment-17028 Pauline Thu, 09 Apr 2009 05:55:38 +0000 http://www.malaysiabest.net/?p=1431#comment-17028 Do you need an extra pair of hands at the soup kitchen. I don't mind helping out Do you need an extra pair of hands at the soup kitchen. I don’t mind helping out

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