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food-bev Sensual cooking with Grass Snake and friends

I'm in for wings, and I want to cook the pok pok's that never happened last time ... somehow ...
 
Authentic pok pok thaan rambutan wood in-hand tomorrow.

The Hot Pepper said:
The monday morning quarterbacking is hilarious... for someone who has 0 fux, seems he always finds some in his back pocket. :rofl:
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I bore easily, and very much believe that in my case, idle hands are truly the devil's work ...

And look ...
 
Let's just call it Selective Caring ...
 
I think we can agree that that's it ...
 
First attempt at some bread. Wheat is still "grainy" with the blender and not really a flour. Gonna let it rise and then put in the oven.
 

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Grass Snake said:
They smell great like I can start munching on them, so I can see that
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They steam them and mix them with shrimp and fish sauce et al all and then roll up in butter lettuce ...
 
It's not an ancient tradition, but more of a common (current) street food ...
 
I'm gonna box it up and send it to Madagascar. Needs to go far away.

tctenten said:
It is probably the flour. Different types of flour hydrate differently. You may have to play around with the recipe to suit the flour.
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I agree, it's gonna take some practice.
I read that if your using whole grains then use only 1/3 of water that the recipes call for. I forgot about that
 
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