Kugan's Kitchen Part 7

[kugan98]

Thank you very much K for both the recipes. Looks mouth watering. Oh I see this much soy sauce required. Thats why mine is taste less. Also the chille paste sounds easy so I will make it in bulk and store it. K do u mean to say this much chilles required to make 500 gms of noodles?

K I do get all sauces here , I am just confused which one to pick. THere are minimum 50 Chinese/hong kong/korean groceries near my home. I have also seen the dark sauce and the light one. I am going to buy dark and light now. When I go to the market I will try to take pic and post it here.

I also forgot to answer one of your questions. I do eat egg when its made without the smell. Do not enjoy too much of egg yolk. You know the sweet acchu murukku I do not like it because I get the egg smell in it. But I enjoy some cakes though there is egg in it because I do not get that smell. My husband is so fond of the chinese cakes here sold in a Chinese bakery here but I hate them because of the egg smell. So if I do not get the egg smell I do like all desserts with egg.

I get your point so instead of using those sauces in noodles I should use them in vegetable fry. Thanks K for the info. Not only I got recipe for the noodle also for the Mustard leaves. You are so sweet.

Dear Sangeetha, thanks for your nice post. Please do not hesitate to ask any of your questions.
Sometimes I could be wrong.

Sangeetha, in cake making and cookies, you have to strictly follow the recipe as per measurements.
Other wise your baking would be a flop.

In cooking, the recipe is only a guideline as to how the dish is made and also what ingredients go into it.
The chilli, sourness, salt and things, we add according to our likeness and how our family likes.
You can make the chilli paste and store it in your fridge. I do not like the sambal olek

You can add chilli, as to how much your family likes the heat, not necessary the whole paste. Sauces too the same.
As per my house, I love a little bit more sour, my co-sister does not like sour things.
So when I make sambals, rasams, puli kulambus, I take into consideration her tastes.
once in a way, I will cook little as per my taste

I did not know that they had dark soy sauce in US. I walked so many times, looking so closely in the sauce section.
Finally, I picked up courage and packed a big bottle of our Malaysian dark soy sauce to be taken to US.
My heart was in my mouth till I cleared the immigration in US.


Good news for you Sangeetha, do you know that you can make egg less achu murukku.
Try it out for this Deepavalli. We are very strict vegetarians, not even eggs.
Our children miss out on lot of cakes and things because of eggs.
They had a big debate with the elders in our house, regarding egg, and lost out.

Thanks Sangeetha, I feel very happy sharing, what ever I know with you.
I have got a tapioca recipe, that is very common in Malaysia.
I will post it for you.
Thanks and take care, Kugan