Recent content by AnnieKyung

Hi! I have these american cookbooks, where they refer to sticks of butter in their recipe. I was wondering how many kilograms 1 stick of butter is? Also does anybody know how many kilogram 1 cup of normal sugar, and 1 cup of plain white flour? :chef:

A very nice dinner I have now made the fish recipe from Yakuta. I found it very tasty indeed. Didnt know that leftover, white fish could turn out to such a first class meal! I added some chopped chili for spicyness, and served the dish with leaves of fresh coriander. I planned to take a photo...

Thank you for this recipe, it sounds good.

Hi! I was wondering if anybody could help me out with a good and spicy recipe for a fishdish. I have this cod in my fridge, and I want to eat it with rice. In my fridge I have springonion, selleri, chilipeppers, ginger, garlic, carrot and potato. In addision I have nuch mam, soy sauce...

Today is Halloween, and I noticed that it was not so many people on this site as usual. I bet most of you are busy cooking up some great Halloween dinner! This time of the year I wish I lived in US, because they celebrate this spoky night in a very grand way. In Norway we have a few orange...

My favourite ethnic food is vietnamese food. All dishes from this country have this tangy, exotic flavour, that makes the first bite often a bit weird. The aftertaste however make you want to have more. And the memory of each meal stays for years. Favourite vietnamese dish is banh bao (steamed...

Thank u for this information. I will try to make mayo myself. I have wondered how japanese mayo tastes, because I have read that they use it on their okonomiaky (kind of fried pankake with cabbage and stuff), and I cant imagine that this goes well together (but it obviosly does!).

Salmon recipe Here is one easy and nice way to cook salmon. Take the salmonfilet and place them in a ... how do you say in english...heathproof glass or keramicbowl with lid. Cover with sliced, raw onion (any kind). Sprinkle with oil (I use soyoil), and dark soysauce. And a bit ground pepper...

I would think that the stores maybe could take in a jar of american white mayo, because they sure import this stuff from alot of other countries. I am searching for that exra light sort that you describe, so I can smear a thick layer on my chickensandwiches. Besides, can I ask you what races...

Well I have never actually made mayo myself, just bought it on tubes. Here in Norway mayo is seldom used. I would like to try to make it the ameracan way. But wont the egg make the color yellow?

In american movies I have seen that the mayo is really white and delicate. In my country all I get is yellow, thick mayonaise. Does anybody know why mayo is so white in US? I would like to taste it, because our mayonaise tastes more like butter, I think.:huh:

Thank u Boufa. I like your recipe alot, it seemed very simple, and I dont need to go shopping for ingrediense. I will try it. What I am looking for is that chewy texture, so it seems perfect :biggrin:

Yes, Biberche, I think we are talking about the same dish. The phyllosheets were to thin and flaky! I will check out the recipes for the dough on chowhound.

Thank u for the recipe, I think I will try it today.

How to make good won tan? Today I will try to make wontansoup. I have tried many times before, but cant seem to get it right. I have bought these ingerdience: Henh for chickenbroth Pork, tinned crab, onion, wontan papers, glass-vermicelli, soysauce, ricewine, ricevinegar, garlic, ginger...