Originally posted by afengzi at 2004-11-22 09:00:
挺新鲜的，不过这蟹蟹这么做，感觉不是很好吃

Originally posted by 珍珠 at 2004-11-23 11:50 AM:

有机会弄给你试试，吃了再说感觉吧．

Originally posted by 珍珠 at 2004-11-6 12:15 AM:
看一看明天的原料先~~

[ Last edited by 珍珠 on 2004-11-6 at 00:18 ]

Originally posted by 珍珠 at 2004-11-11 03:02 PM:
还有重要的：辣椒(从马来西亚带回来的哦～香得我一连打了３个哈次:QQ06）

[ Last edited by 珍珠 on 2004-11-16 at 18:32 ]

Originally posted by 珍珠 at 2004-11-5 09:11 PM:
原料：咖喱粉

Originally posted by 珍珠 at 2004-11-11 03:00 PM:
配料：香茅，葱，蒜头，洋葱．

Originally posted by 蘋果 at 2004-11-25 17:25:
香茅要先用刀背把肥圓的部份用力的拍一拍﹐(像拍蒜頭) 這樣香矛的味道才會出來

椰漿要現渣的﹐ 呵呵。。。。。 第一次渣出來的椰漿保留﹐ 用第二次擠出來的椰漿倒入鍋裡﹐等到雞肉收水時﹐才把第一次的 ...

Originally posted by 默菲 at 2004-12-18 21:39:
咖喱鸡不是印度菜??