Comments on: Steamed Chicken in Lotus Leaf

By: Zany

Zany — Mon, 03 Jan 2011 16:45:07 +0000

Hi. I can’t found the oyster sauce in market. Is there any other sauce which i can use in place of this sauce.

By: siddiq ahmed

siddiq ahmed — Sat, 01 Jan 2011 13:52:38 +0000

i have read this side, its really amazing the fantastic recipes

By: Sms

Sms — Wed, 08 Dec 2010 11:42:57 +0000

very funny… and cool and making fool. nice.

By: chaitanya prabhakar

chaitanya prabhakar — Sun, 21 Nov 2010 17:17:40 +0000

hai this prabhakar

By: Laura

Laura — Sat, 20 Nov 2010 06:06:27 +0000

Huh, chicken looks great.

By: lc tan

lc tan — Tue, 21 Sep 2010 01:20:08 +0000

want to try the recipe but realise you did not mention abt the ginger strips. when do i add it. thanks

By: Lori Lynn

Lori Lynn — Wed, 14 Jul 2010 13:18:39 +0000

The lotus leaf is so interesting, I am intrigued by the earthy aroma. Like the package presentation. Would love to try this!
LL

By: Rasa Malaysia

Rasa Malaysia — Sat, 10 Jul 2010 06:12:30 +0000

I don’t know that fresh lotus leaves are edible, and can be made into soup. Interesting.

By: TasteHongKong

TasteHongKong — Sat, 10 Jul 2010 05:20:03 +0000

I love this dish, just wondering why not making it recently. I should better take yours as a reminder, thanks.

While dried lotus leaves are popular here for preparing different dishes, we also like to cook the fresh ones with winter melon as a soup during summer, which is said to help reduce dampness and heat in our bodies : ).

By: Rasa Malaysia

Rasa Malaysia — Fri, 09 Jul 2010 04:43:34 +0000

Shirley – I have never used fresh lotus leaf before so I don’t know the texture but the dried ones are pretty easy to handle, after blanching in hot water. You should try it out.