What's this? Fish paste? For me to eat ah?
Hmm...?? I know..I know...Mamarazzi is making Yong Tau Foo.
Lovely " bitter flower"
Brinjal in the pan
Ladies Finger. Am glad is not my fingers.
Uiks? Mushroom also can make into Yong Tau Foo ka?
Nice golden colour Yong Tau Foo. Taste? YIKES! a bit too salty. *sob*sob*sob* Mamarazzi forgot to ask the fish paste seller whether he had put salt in the paste or not. Mamarazzi didn't know that he had put salt. Mamarazzi added again.Can eat la..must eat with rice loh. Otherwise it is just too salty. Next time must remind Mamarazzi to ask regarding salt.
LOL....cook so much, never jemput me makan... huhuhuhu!
ReplyDeleteEh..ok wat... looks very nice... Makan with nasi can pass la... :)
ReplyDeleteI love the mushroom yong tau foo. i didnt dare to use mushroom to add the paste into it cos i always scare my mushroom is those will turn out to be bitter when i dun soak it long enuf...
ReplyDeleteHmm...can smell the aroma lor..hhehhehe
only the salt part fail leh.. others.. so perfectly done.. next time i go makan.. can? :D
ReplyDeleteMinus the salt, i guess your yong tau fu taste nice....yummy!! I love bitter gourd and lady fingers too.
ReplyDeleteCleff
ReplyDeleteNot nice one thus dare not jemput ler. Wait till I perfected the recipe 1st.:p
Agnes
ReplyDeleteLooks okay but the taste too salty loh...eat with rice have to drink a lot of water kakaka
Mommy Ling
ReplyDeleteI think if your mushroom soak in hot water should be ok. Just sqeeze out the water before put the paste
Merryn
ReplyDeleteCan :D...
Wow! So much to prepare!!! *cold sweat LOL!!!
ReplyDeleteJust dropping by to say hello. Thanks for dropping by my blog!
Nonid to paiseh wif me, becoz if I got go makan, I will sure to bring my failed negro chicken! LOL...
ReplyDeleteLooks perfect! If you didn't mention about the salt, nobody will know hehe. Nevermind, the next time u make again, it will look and taste perfect :-)
ReplyDeleteNormally the fish paste seller would add salt to it because it will make the paste springy when cooked. But they look good! I love salty stuff, he he he!
ReplyDeleteso pretty
ReplyDeleteGanbadeh! Next time would taste better ^^
ReplyDeleteTry lor until it's perfect - Practice make perfect - It's your duty to papparazi & Joshua boy :P
ReplyDeletehey, i love yong tau foo.. they look so ravishing.. next time i go visit u, can cook this or not?? hehehe.. i must make this one day too.. last time i rajin ...nowadays i am real lazy...
ReplyDeleteHaha too salty. That is what usually happen to my cooking. Either too salty or no taste.
ReplyDeleteIf you dont tell, it looks just perfect dish hor.
STP
ReplyDeleteActually it's quite easy. Just stuff everything in
Chloe
ReplyDeleteHope so :)
Cleff
ReplyDeleteYour negro cicken and my hamsap YTF :P
Pete
ReplyDeleteYa loh...didnt think that the paste have already been added salt :(
Let's Go
ReplyDeletePretty and pity
uLi
ReplyDeleteI hope so..am thinking of trying to make own fish paste but scared tedious work
MRC
ReplyDeleteNext time you become Mamarazzi Guinea Pig ok :p
Molly
ReplyDeleteI guess but of us needs more practice loh :p
Claire,
ReplyDeleteerr...like that ah...wait ah..wait till i perfected the YTF making first :p. Malu lah
Looks sedap! Anyway, never mind about it being a bit too salty-loh, just learn from the experience and move on loh.
ReplyDeleteAlice
ReplyDeleteNext time will be better:)
*PENGSAN* That sounded so wrong.... hamsap YTF and negroc chic!!! Ahahahahha... aiyohh.... I dunno ur as bad as me and Merryn. Kena cuci otak ni, kawan1
ReplyDeleteCleff
ReplyDeleteIt's over salty= ham. It's wet = sap. So ham + sap =?
The last one is a "good formula"..LOL
ReplyDeleteMRC
ReplyDeleteLOL