Eupho Café Guestbook

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Eupho Café * Guestbook *

853.

Hieu	E-mail Re. Edit Del 8/22/2009 7:59:45 AM
Hi Wendy, Do you have a recipe for Peking style sweet and sour pork (I think the way it's said in Cantonese is "ging dong gwut")? Thank you.

Wendy	Edit Del
I'm sorry that I don't know which dish you're referring to.... I'm a mandarin speaker, don't speak cantonese.

852.

lemon	Re. Edit Del 8/22/2009 7:56:57 AM
Hi!! I really like your site... The pineapple table lace craft is absolutely beautiful~~ I'll try the pineapple cake recipe one day, I love those!! Thank you!!

Wendy	Edit Del
Thank you!!^^

851.

OWERRI	E-mail Re. Edit Del 8/22/2009 7:56:14 AM
OWERRI this is an intresting site

Wendy	Edit Del
Thanks for stopping by!

850.

jen-hsiu	E-mail Re. Edit Del 8/22/2009 7:55:43 AM
your website is helpful.By the way, I am also looking for the recipe in making taiwan sausages.Please send me Chinese or English is okay.Thanks

Wendy	Edit Del
http://www.euphocafe.com/recipe/recipe.asp?rid=85

837.

Ravel	E-mail Re. Edit Del 11/11/2008 7:17:11 PM
Hello Wendy ! I'm found of Taiwan sausage and I'm looking a recipe in order to make it at home. Can you help me please ? I love your website !!!...

Wendy	Edit Del
Can you read Chinese? I have the sausage recipe, but it's in the Chinese site. If you cannot read Chinese, please let me know, and I will do the translation. ^^

847.

Jane	E-mail Re. Edit Del 11/9/2008 8:52:49 PM
Wendy: My girlfriend just told me about your website. I really enjoy it. It is beautiful. But can you post the ingredients in cups/TB/tsp instead of grams? I don't own a kitchen scale. many thanks

Wendy	Edit Del
Thanks for visiting! The reason of writing the recipes in weight instead of volume is because it's more accurate and easier for beginners to follow. If measuring by cups, the weight of one cup of flour could have variance of 30g!! That is a big difference considering of making a cake that requires about 90g of flour. I just want to help beginners to have a successful baking experience from the first time.

846.

jazzieeaa	URL E-mail Re. Edit Del 9/16/2008 6:56:52 PM
you have a lovely site. i was searching for Tapioca recipes and saw your Tapioca Sago. you have realistic Gum made flowers!!! will be back to browse your site. btw, do you own a real cafe? :)

Wendy	Edit Del
Thanks for visiting! It's just a "virtual" cafe, hehe~ I planned to make a new cake for October, please stop by then~^^

845.

Jean	Re. Edit Del 9/16/2008 6:54:54 PM
Hi Wendy, Your site is nice and very informative.. by the way , where can i buy those sweet potato starch that you indicated in the fried chicken recipe? Thanks!

Wendy	Edit Del
I normally buy it in a Chinese supermarket... don't think you can find it in a regular supermarket.

844.

Amber	URL E-mail Re. Edit Del 9/16/2008 6:53:50 PM
Hi Wendy. I am glad to find your site, it is very nice.

Wendy	Edit Del
Thanks, Amber!

843.

Hieu	E-mail Re. Edit Del 9/16/2008 6:53:30 PM
Hi Wendy, I tried making the pineapple filling for the Pineapple cakes but when it cooled down it went very hard, I cooked it for a total time of 1 1/2 hrs. Can you please advise what I might have done wrong or can you please give me some extra tips eg, how can I tell it's time to take it off the heat? Thank you

Wendy	Edit Del
When the pineapple filling is cooled down, it will get hard. That's the way it should be. When you make the pineapple cakes, will need to roll the filling to form a shape like a long stick, then cut it into pieces. Though it's hard, you will find it softened after it's baked.

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