Angie

[Angiebc]

Hi All!

The world is very small. With just a click, we are able to communicate. I'm the new 'kid' on the block & first time subscribing to a forum. So please be patient with me. Plenty to learn from the 'click' of the mouse.

I'm from the eastern part of the globe where food is plentiful, exotic, spicy & delicious. So much choices.

Any thing you want to know about Asean food & cooking ingredients feel free to ask. I'll try my very best to give all that I know.

Angie

 

[GB]

Welcome to the site Angie. We are so glad you have chosen us to be your first forum experience. We will not disapoint you

This forum is a great place to talk about food (and almost anything else too) and well as meet new people and make new friends. So you are not really the "new kid on the block", but instead you are the newest member of your family.

What is your favorite dish to make? Maybe something that Westerners are not familiar with?

 

[MJ]

Hi Angie! Welcome to DC.

 

[Andy M.]

Welcome Aboard, Angie!

 

[kadesma]

Hi Angie,
welcome to DC

kadesma

 

[SizzlininIN]

Welcome aboard Angie!

 

[jkath]

We're so happy you chose to become a member of our community! Welcome!

 

[Angiebc]

Hi all,

Finally, I have some space to breathe.

First, thank you very much for a very welcome. Makes me feel I've known all of you for a very long time.

I hit 'Quote'. GB, I hope I did correct. And what's 'Edit', the box next to 'Quote'? 'Edit' as in correcting/changing message of last message. I do need extra tuition.

i. What's the difference between 'Send a private message' & 'Send an e-mail'?
ii. Add ..... to your Buddy List?

Please oblige.

I spent almost 3 full days, Tuesday thru Thursday at Food & Hotel Asia 2006. A fantabulous event, it drew mmore than 2,500 exhjibiting companies from 60 countires. It featured different specialised segments: Foo Asia, Hotel Asia, Wine & Spirits Asia, Hospitality Technology, Bakery Asia,Hostitality Style Asia. It's a good ground for sourcing buyers & distributors. It was indeed a very grand scale trade event.

Singapore showcase their world class standard of food products too like seasoning sauces, seasoning pastes, dried noodles & our uniquely Singapore dishes with authentic taste, easy & fuss free preparation. You will love them.

I was there to nose around & collecting freebies. I love pizzas.

Please do give some ideas you want to know about food from SEA. The mind just can roll yet.

Hi All!

The world is very small. With just a click, we are able to communicate. I'm the new 'kid' on the block & first time subscribing to a forum. So please be patient with me. Plenty to learn from the 'click' of the mouse.

I'm from the eastern part of the globe where food is plentiful, exotic, spicy & delicious. So much choices.

Any thing you want to know about Asean food & cooking ingredients feel free to ask. I'll try my very best to give all that I know.

Angie

 

[cara]

hallo Angie!

welcome here at DC! I'm sure you will like, and don't hesitate, everyone of us did their first steps somewhere, so we know about the problems.. ;o)

If you want to reply just hit the "post replay" button or use quick reply...
the quote is just for quotes, so if you want to reply to something sepcial written by someone...

the private messages are send within the forum software, if you come here you will see it in the top right corner, it says something about "private messages"..
if you use the email sending the other one will get your notice by email, so that could be faster, if he or she checks the mails regulary...

and edit is for editing your already made post ;o)

 

[Angie]

HEY! Love your name!

 

[GB]

You did the quote perfectly Angie

This link might help answer some of your questions too.

 

[thumpershere2]

Welcome Angiebc to D/C Enjoy your stay here.

 

[texasgirl]

Welcome to DC, Angiebc!!
MMMMMMMM, Asian food!! Can't wait to see recipes that you have.

 

[Angiebc]

The Mystery of the Missing Curry Powder

Hi Curry Lovers!

I sat by the PC for more than 30 minutes sharing the know-how & how-to make curry powder. But the long message disappeared into thin air. What happened?

Poor me!

Angie


P/s Need a break.

 

[urmaniac13]

Hi Curry Lovers!

I sat by the PC for more than 30 minutes sharing the know-how & how-to make curry powder. But the long message disappeared into thin air. What happened?

Poor me!

Angie


P/s Need a break.

Yikes, similar things have happened to me more often than I would have liked, when the power went off before I could remember to save the file...!! So I can definetely commiserate!! Anyway... when you are going to write a long message, maybe you could write it down on either notepad or word document, then copy and paste on to the message box... I also lost accidentally some of the would-be messages hitting something wrong, too... (and whenever you can help it, hit save as often as possible!!)

Anyway sorry for the belated welcome, I am happy that you are finally here!! So you are from Singapore? I haven't had the opportunity yet to learn many thing about the cuisine from this part of the world, so I am really looking forward to see some of your recipes!! I am one of the curry lovers, is the curry there different from the Indian style?

 

[Angiebc]

Hi Licia

Thanks for the message. Plenty to learn getting into the forum & replying messages.

There's a difference in spice, taste & pungence. Also, the length of time in the cooking. I noticed certain nationality cooked till meat or seafood gets tough. It could be time taken to finish the cooking.

Angie

 

[Angiebc]

Curry Powder

Hi all

I hope this time the 4 pages go through. Please ok if you receive them.

Regards.



Angie

 

[Angiebc]

Hi All!

I'm not missing in action. It's spring cleaning time. Have been spending many days cutting old food magazines for great recipes, pasting them & inserting into clear folders. Just imagined paying for magazines with only about 20% informative content & the rest 80% of advertisement. What to do, they had been cluttering my room & I had to but to dispose them.

My friend called me to give me feedback on my curry powder. It is good but not spicy hot enough. My advice to her is to cut 1 or 2 fresh chillie horizontally, de-seed & put it in the cooking. It will be potent. She reminded me to make more in my next batch. She wants to send to her son who's in Perth.

By the way, I was at a supermarket waiting for the rain to stop & out of curiousity, I picked a well known spice brand & read the content. I was surprised to find wheat starch in the garam masala.

Send love & energy when you are cooking!

Angie