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Old 12-03-2011, 12:25 AM   #9541
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Wor, you're a fish expert. Yea, the belly area of the tilapia was fatty, a bit similar to salmon belly. I whacked it Got just a tiny bit of muddly taste, but the use of the garlic gavy actually helped to mask it for the steamed tilapia. For the fried one, the frying process and use of the sweet thai sauce helped.
Wor, me no fish expert, i know of others more expert I just know how to eat and hearsay what the lao jiao people say

The fish can keep ordering one har? I bery gianz to go leh.. LOL!
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Old 12-03-2011, 12:26 AM   #9542
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fish expert, when are u gg fishy? *grin grin*

all i hav for dinner is maggi
When i gg fishy? HUH? Me catch no ball

Maggi can add FISH...ball mah
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Old 12-03-2011, 12:30 AM   #9543
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huh? how to molest the crab..?
Press in between the last connecting joint from the flipper leg to the body and some people say open the flap and touch touch inside. Or use visual to see if its turning slightly opaque. Basically like fresh fish, the white color of the shells should be as white as possible

use ur hand, touch the chest area. see if hard or soft.
Wooo chest wor.. LOL!

Actually, its also about the same with our sock hock. You basically get the nice crispy taste of fried stuff. Just that the fried fish in other buffets normally not so fresh, so got fishy smell, but the ones we had there were fresh, so taste good.

I actually preferred the steamed tilapia and sea bass. Can taste the sweetness n tenderness of the fish as you mentioned.
Wahhh then must be live soonhock take and deep fried! WooHoo! I`d rather take steamed soonhock and 2nd salt crusted baked soonhock.. yum yum

Oh yeah.. steam tilapia and sea bass... slurp slurp!!

i think quite fatty.. btw u can fish this from the longkangs right?
Pink tilpia aka Nu Luo Hong cannot fish from longkang wahahaha.. Heng heng maybe kena.. but usually is the Blackie ones
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Old 12-03-2011, 12:31 AM   #9544
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i like and can endures those spiciness... its my body thats need to sweat for reaction mah o_O
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Old 12-03-2011, 12:33 AM   #9545
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Fishing! Haha. U set a date to go eat ! I hav a list of pple on my hand to go eat Le. Haha
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Old 12-03-2011, 12:47 AM   #9546
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Press in between the last connecting joint from the flipper leg to the body and some people say open the flap and touch touch inside. Or use visual to see if its turning slightly opaque. Basically like fresh fish, the white color of the shells should be as white as possible
I read until blur blur
is it the area whereby u know its male or female?
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Old 12-03-2011, 12:52 AM   #9547
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Yea, foie gras was shown when they featured bar n billard in buffelicious. What to do? Inflation.
Definitely will go, just dunno when only. You confirmed going braise on 3 apr?
That's the plan for now but after dinner me and my friend popped over to Guy Savoy and Waku Ghin to take a look. Might switch to Guy Savoy if my colleague and her bf are agreeable
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Old 12-03-2011, 12:53 AM   #9548
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swatchie still gg to jiak goose?
mi at pc show now。。
buzz mi at 96328842 if still gg。。
mi now relaxing at tawandang。。
Sorry boss. I left office already.
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Old 12-03-2011, 12:56 AM   #9549
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Well, i think its decent grade longjing tea.

For wan hao @ marriott, if i dun remember wrongly, theirs is the more typical, 1 pot of tea charge a couple of dollars. I still prefer plain water, but i think kunoichi wants the tea to wash down all the oil and greasiness of the dim sum. This one i dun mind the tea, but i will ask them to remove all the other rubbish.




Have to be monday, cos i dl the photos to my office pc.
Wan Hao used to charge $8++/pax for longjing. But their tea grade not so good. Sep to Mar not good season for longjing.
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Old 12-03-2011, 01:00 AM   #9550
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I read until blur blur
is it the area whereby u know its male or female?
Which part u blur about? the leg part or the private part?
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Old 12-03-2011, 01:09 AM   #9551
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Which part u blur about? the leg part or the private part?
oh oh i understand. the flip flop leg and private part.. hehe
the leg can open up one?!
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Old 12-03-2011, 01:12 AM   #9552
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i like and can endures those spiciness... its my body thats need to sweat for reaction mah o_O
muahahaha~
wat crap is tis!
excuse!
hao issit I nvr sweat when eating steamboat?
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Old 12-03-2011, 01:12 AM   #9553
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The parts that are supposed to be white.. make sure its as white as can be.. minus the stains lah..

The best area to determine the whiteness and flesh texture is to open the flap (the flap where u define the gender).. press press the lobang which looks like } | { and ensure its white white and not soft when pressed. Because if its not so white, like cloudy white, it could possibly mean a thin shell / powdery flesh / kosong meat.

The leggy part is the flipper/swimmer leg, which refers to the last leg which looks like a paddle. Tracing ur finger from the paddle to the crab's body, the last section which joins the leg and body, press press at the body part. Hard hard is good good

Hope this helps in ur conquest to the outrage of the crabbies
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Last edited by Kaki369; 12-03-2011 at 01:20 AM..
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Old 12-03-2011, 01:13 AM   #9554
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muahahaha~
wat crap is tis!
excuse!
hao issit I nvr sweat when eating steamboat?
zhun bo u dont sweat when eating steamboat? Ur steamboat is cold one isit? or all drip into the soup become stock liao.. Bo kor leng bo sweat one da
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Old 12-03-2011, 02:12 AM   #9555
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u mai ruan ruan go to supermarket for yr practical practise & press until the whole crate of crabs chao sng ah!

sekali swordsman suay suay happen to buy those which u molested & come back here to comprain den we all gonna siao liao
wont lah.. haha!

thanks kaki for the advises
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