Tuesday, August 21, 2007

红糟


Could someone advise on whether if this is the correct thing to be used in cooking the 红酒糟咕噜肉.
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8 comments:

  1. franlantoWednesday, August 22, 2007 7:29:00 AM

    Yes, this should be the correct one. Don't buy next time, just ask from me ya. :)

    ReplyDelete
  2. SherrieWednesday, August 22, 2007 3:39:00 PM

    Hi Sharon

    can u pls tell me where u got that wine resideu from. That day i tried Aunty Irene's "hong zao ku lu rou" at her house...hmm...VERY DELICIOUS n i oso wan try to make but couldnt find the ingredients.

    Thanks

    ReplyDelete
  3. Somewhere in SingaporeWednesday, August 22, 2007 4:22:00 PM

    Hi Mary

    Thks Mary...

    Hi Xueli

    I got this from NTUC Clementi...

    ReplyDelete
  4. MamiWuThursday, August 23, 2007 10:10:00 PM

    somewhere,
    看了你的红酒糟，
    今天就动手煮了红酒糟咕鲁肉，很好吃。

    ReplyDelete
  5. SherrieThursday, August 23, 2007 10:44:00 PM

    Sharon

    My husband drive me to Kwang Xiang Thai todae during lunch, and i saw the hong zao,, wow i quickly grab, u know!!

    ReplyDelete
  6. Somewhere in SingaporeFriday, August 24, 2007 5:02:00 PM

    hi Mami Wu

    Yday i made 红酒糟咕鲁鸡，very nice...

    Hi Xueli

    So u made the 红酒糟咕鲁肉 liao?

    ReplyDelete
  7. UnknownMonday, August 27, 2007 4:41:00 PM

    sis,

    how is cousin's wedding? I think you must very busy taking photos on that day, right?

    ReplyDelete
  8. Somewhere in SingaporeTuesday, August 28, 2007 4:25:00 PM

    Hi Joanne,

    tired lor, cos have to bring my mum to be at my aunty house at 9am, then church wedding, and come back to rest for a while, and then at night wedding dinner...

    ya lor, i busy taking pics... hehe...

    ReplyDelete