This is the total cost of the meal for 2: 3 pieces of dried noodle (99¢), 160 gm. chuck beef ($1.60), ½ onion (10¢), 1 clove garlic (5¢), 1 stalk green onion (30¢).
The cooking method is similar to this. The only thing I'm not used to using the electric stove is the temperature control; it doesn't get to where and when I want it. That's why the sauce came out thicker. I didn't want to fiddle with it farther because the meat might be over-cooked by the time I was through with it.
The cooking method is similar to this. The only thing I'm not used to using the electric stove is the temperature control; it doesn't get to where and when I want it. That's why the sauce came out thicker. I didn't want to fiddle with it farther because the meat might be over-cooked by the time I was through with it.
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6 comments:
looks so pro, like dished out from restaurant's kitchen :D
on site training... and showing the possibilities of being "koo-hong"
The stir-fried noodles is exactly the one served in Cantonese Rest. Noodles kind of fried, with topping, then glaze....slowly drips into the noodles...all the ingredients become one whole dish....
KongKay....does it mean " 公鸡" in Hokkien?
KONG is "speak", and KAY is "additionally" in Hokkien; together they mean "talking rubbish" - unnecessarily. or "chiang-tuoh"
ermm paiseh leh all these while i thot its canton lol which means rooster plus that time you hv rooster on yr header rofl
whatever it is, it's just "talk cock" - literal translation.
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