Comments on: Cooking by Packets

By: Rain

Rain — Tue, 29 Apr 2008 13:15:14 +0000

Wooooot for packets hee hee~

By: Mei

Mei — Sun, 20 Apr 2008 19:08:15 +0000

Those curry packs from Giant are the all-in-one thing - just add meat, potatoes, onions, and coconut milk. If you like to turn it into rendang, just add kerisik and keep it as dry as possible. If you plan to turn it into some thing Indian, add cloves, anise, cinnamon, cardamom, fennel and cumin spices (10g), fry till fragrant and add everything else (ground ginger + onions, tomato, meat and potatoes - some to little coconut milk, if you like).

You don’t need to use the entire pack - anywhere from two to five tablespoons (heaped)…depending on the degree of heat you like in your curries. :)

I brought some with me to Switzerland and my HB LOVES it! :)

By: celia

celia — Thu, 17 Apr 2008 07:33:10 +0000

I use that sort of curry powder. I normally chop up 1 large onion (or a couple of small ones). Heat some oil in a wok, add onions and a tablesp or two of the curry powder. Fry till fragrant. Add diced meat (large chunks) and fry together. when sealed and half cooked, add some potatoes, carrots, long beans, or whatever takes your fancy (I often add long beans, tomatoes, okra and eggplant). Add water. Simmer. Add lime juice or coconut milk. Simmer. Serve.

By: rhoda

rhoda — Thu, 17 Apr 2008 01:39:48 +0000

I am a sometimes packet cooker! I haven’t seen those slow cooker ones though. I’ll have to look for them. I’m sort of on the fence because of the saltiness but I also can’t recreate some of the flavors!!

By: mary

mary — Wed, 16 Apr 2008 16:59:57 +0000

hehe =) I would do more packet cooking too, but am afraid of the MSG in some of them. they make me thirsty and sleepy >_

By: Jen da purse Ho

Jen da purse Ho — Wed, 16 Apr 2008 03:35:48 +0000

I LOVE THE PACKETS! they are SO SO TASTY! The Lee Kum Kee ones are good…esp the ma po tofu one! well, it’s a little salty. :) nothing some sugar can’t fix! tee hee. :)

By: Ling

Ling — Tue, 15 Apr 2008 22:56:05 +0000

When I visit Malaysia, half my baggage allowance is packet foods! If not for the instant sauces, I could not replicate my favourite foods in London. Fresh ingredients just aren’t available.

I might be able to help with the curry powder. It looks like standard Malaysian curry powder (usually made with tumeric, coriander, cumin, chilli, pepper). How I would use it - fry some meat (chicken, beef or lamb) with chopped onions and garlic. Add curry powder (2 -3 tbsps), potatoes and water. Simmer until the meat is cooked. Add coconut milk and check seasoning. Bring to boil. Serve.

Hope this helps. If you need anymore info, please let me know.

Ps - when are you going to Malaysia? I’ll be in KL in July.

By: Tamie Snow

Tamie Snow — Tue, 15 Apr 2008 21:18:52 +0000

I make my chili via packet and it always gets raves. I’ve had people tell me I should enter cook-offs with it. I smile and think how embarrassed I’d be at a cook-oof whipping out my packet. LOL.
Packets rule.

By: LaBean

LaBean — Tue, 15 Apr 2008 19:23:36 +0000

Great. now I’m hungry. :) They all sound good. Not to increase your stash of packets but I find they’re a great way to cook something with season/concepts from other cultures. I use packets sometimes to cook Asian foods because I know damn well I can’t get close to authentic cooking as a non-Asian. *giggle*. I have a friend who gave me a packet for spicy shrimp and ooooh lala.. I gotta see what else she got for me. ;)

No shame in quick cooking!!