tag:blogger.com,1999:blog-3371937562245095189.post5665216477677169547..comments2023-05-10T00:56:41.641+10:00Comments on Spot4Nosh: Happy Valentine's...and How to Wow Your Loved One - Singapore Chilli CrabFranksterhttp://www.blogger.com/profile/17680500293497027785noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3371937562245095189.post-53590759953773188772008-04-06T07:45:00.000+10:002008-04-06T07:45:00.000+10:00Hello. This post is likeable, and your blog is ver...Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If ossible gives a last there on my blog, it is about the <A HREF="http://aparelho-dvd.blogspot.com" REL="nofollow">Aparelho de DVD</A>, I hope you enjoy. The address is http://aparelho-dvd.blogspot.com. A hug.<A HREF="7201861645" REL="nofollow"></A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3371937562245095189.post-19899810254331181942008-02-22T18:58:00.000+11:002008-02-22T18:58:00.000+11:00Hi Stickyfingers! Yikes forgive the gross rempah o...Hi Stickyfingers! Yikes forgive the gross rempah omissions from the lazy holiday post! Our rempah does indeed contain pounded shallots, candlenuts, galangal, kaffir lime leaves, lemongrass and most importantly, belacan. Would be rather underwhelming without that's for sure! Rather than preparing rempah for a single recipe, we normally pound more than we need and freeze the excess for extended use.<BR/><BR/>Hope you have a great time and many feasts in Malaysia and will look forward to reading about them.Franksterhttps://www.blogger.com/profile/17680500293497027785noreply@blogger.comtag:blogger.com,1999:blog-3371937562245095189.post-21634530470162418472008-02-22T11:23:00.000+11:002008-02-22T11:23:00.000+11:00Mmm....yummy. It's been ages since I've made somet...Mmm....yummy. It's been ages since I've made something similar, but I also like to pound up a few extra items in my rempah: dried mandarine peel, lime juice, candle nuts, galangal and finely minced shallots. As for cracking crustacean limbs, a couple of whacks with the blunt edge of the cleaver always does the trick.<BR/><BR/>I'm looking forward to having it next in Penang in a couple of months time. Bring on the moist towels, I'm going to slather myself in it!stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.com