What is Sheng SiongQuote:
Originally Posted by Shoba
Printable View
What is Sheng SiongQuote:
Originally Posted by Shoba
Hi CI,Quote:
Originally Posted by MysoreHudugi
I remember seeing some tip to season a nonstick tawa...I guess it was given in the manual that came with the tawa I bought in India... It was something like apply oil to the tawa & heat until it starts smoking...let cool & wipe it off...repeat the same 2/3 times... I couldn't recollect it fully well... So wanted to confirm if this is the right procedure & is it mandatory to do it...
Dev
Pls don't let ur non-stick tawa smoke. It is not good for the tawa and more importatntly it is not good for ur health. Non-stick tavas should never be heated to high temp when they r empty. Also it is always better to use a med-low flame while cooking in non-stick.
Thanks Tomato... :)
Dev,Quote:
Originally Posted by dev
You have to do that for a non non-stick iron tawa. I have never heard of seasoning a non-stick tawa. I could be wrong. When I bought my breadmaker which had a non-stick bread pan, the manual instructed to run it on empty cycle before first use and then wash with soapy water to get rid of manufacturing oils. I thought the same could be used here. Sorry, don't know much about this.
CI.
Sorry Tomato, I didnt see this post till now :(Quote:
Originally Posted by tomato
Sheng Siong is a chain store which is slowly but surely opening up branches all over S'pore selling house hold items and fresh & frozen food items. They are located at the basement level of Tekka Mall, and there are, I think a couple of smaller outlets at St Georges's Rd and some other place which escapes my memory right now.
Regards,
Shoba
Thank You Shoba, will check it out on my next vsit to Little India.
Hello Friends,
For a long time(yrs?!)..I have been looking for Varuki(plain or Ooty or finger) but couldn't find the recipe in the web. Its flat like chapati and crisp and brown in color. It taste wonderful with tea/coffe/milk. Also heard its other name is porai(in madurai side?) Pls give me the recipe if any one have. Thanks in advance.
Hi,
I got some peerkangai (Ridge gourd) .In India we used to taste it a little bit when it is raw and buy..
yday my husband got some and its bitter.
do u cook that or just throw them..
if u cook does the subzhi comes bitter??
how do u avoid the bitterness
Hi sri2005
Why don't u chop a tiny piece, sprinkle a little salt and chilli pow and microwave it for 1-2 mins. Then taste it and decide whether to cook the rest or throw it.
Hope this helps.