Comments on: Siew Pak Choy with Braised Mushrooms

By: First day of 2012! | food at the pass

First day of 2012! | food at the pass — Mon, 02 Jan 2012 06:59:04 +0000

[...] Braised napa cabbage with shiitake mushrooms http://www.deliciousasianfood.com/2007/04/11/siew-pak-choy-with-braised-mushrooms/ [...]

By: Rasa Malaysia

Rasa Malaysia — Mon, 16 Apr 2007 03:47:38 +0000

You changed your template…so nice.

By: Keropokman

Keropokman — Sat, 14 Apr 2007 15:16:07 +0000

I used to cook this too, but I use broccoli instead.

hmmm so interesting, maybe i soak in tapioca next time.
I usually soak in warm water, so it gets soft faster, I usually don’t plan ahead, and soaking it in warm water, less than half hour can use liao

By: tigerfish

tigerfish — Fri, 13 Apr 2007 18:19:46 +0000

You say simple simple but it’s really restaurant-standard liow. Looks at those fat juicy shitake. Did you use dried shitake?

By: pablopabla

pablopabla — Fri, 13 Apr 2007 04:05:10 +0000

earl_ku : Really? I didn’t know can soak in water with tapioca flour.

simcooks : LOL! You still remembered my first “fish sauce” recipe. Yeah, it lends a unique taste to the dish

babe_kl : Thank you thank you! This still pales in comparison to many other food blogs. But must learn to improve

By: babe_kl

babe_kl — Thu, 12 Apr 2007 07:33:07 +0000

whoa like restoran punya standard!!! *thumbs up*

By: simcooks

simcooks — Thu, 12 Apr 2007 05:11:12 +0000

Looks like you put your fish sauce to good use eh!

By: earl-ku

earl-ku — Wed, 11 Apr 2007 08:33:52 +0000

do u know the secret to making ur dried mushrooms soft and fluffy int he fastest way?

some say soak in sugar water, but my mom’s way it the best, soak in water with tapioca powder …