tag:blogger.com,1999:blog-12790784.post112636441545884524..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Char Tan aka Tea Eggslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-12790784.post-56202553526388361332008-09-13T06:11:00.000-06:002008-09-13T06:11:00.000-06:00Christineyou are most welcome.please tell them tha...Christine<BR/><BR/>you are most welcome.<BR/><BR/>please tell them that there are many more recipes besides this one<BR/><BR/>you have a good autumn festival.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-67762252329481029982008-09-12T22:50:00.000-06:002008-09-12T22:50:00.000-06:00Hi Lily, I would be making this for an Internation...Hi Lily, <BR/><BR/>I would be making this for an International food festival in the US and I was wondering if I could supply your recipe (together with an acknowledgement from your blog) to the organizer.<BR/><BR/>Many thanks in advance.<BR/><BR/>ChristineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56577964744586048872007-10-28T21:27:00.000-06:002007-10-28T21:27:00.000-06:00I love this blog! I feel like I finally found one ...I love this blog! I feel like I finally found one that has captured my interest enough to keep up with on a regular basis. Thank you for all your wonderul recipes. I can't wait to make these tea eggsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31831063042557499842007-05-22T23:39:00.000-06:002007-05-22T23:39:00.000-06:00Aunty,This recipe is definitely a keeper! I love t...Aunty,<BR/>This recipe is definitely a keeper! I love tea eggs and I've made it using ur recipe. Can the seasoning base be kept for a few days?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1148175332061239782006-05-20T19:35:00.000-06:002006-05-20T19:35:00.000-06:00thanks lily!thanks lily!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1148078447270997052006-05-19T16:40:00.000-06:002006-05-19T16:40:00.000-06:00sheilin teothe ingredients could be the same for 1...sheilin teo<BR/><BR/>the ingredients could be the same for 10 eggs except for the salt as the water added will be less. the more or longer the ingredients are cooked, the stronger the flavor. Taste it before you add the salt, then you would know whether you would like it as a soup. it should be ok, it will be like bak kut teh.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1148010512122047352006-05-18T21:48:00.000-06:002006-05-18T21:48:00.000-06:00wow. what a great blog!i am going to try your cha ...wow. what a great blog!<BR/><BR/>i am going to try your cha dan recipe, but am wondering, if i don't want to make 30 eggs, but say 10, do i use only a third of the ingredients?<BR/><BR/>and what's tong kwai?<BR/><BR/>also, do you know if this seasoning base would make a good soup?<BR/><BR/>i live in melbourne, it's getting cold, and i need some comfort food.<BR/><BR/>thanks for the recipe!<BR/><BR/>cheers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1126457013746481132005-09-11T10:43:00.000-06:002005-09-11T10:43:00.000-06:00chingkum cho is liquourice and in the pic is the o...ching<BR/><BR/>kum cho is liquourice and in the pic is the one on top of the cinnamon bark. You remember the kum cho fun(powder) which is yellow and it coats the sour plum? Yummy. I use the 'fun' in my bak kuahAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1126456755274699622005-09-11T10:39:00.000-06:002005-09-11T10:39:00.000-06:00Lily,What is kum cho? Was it in the picture? Is ...Lily,<BR/><BR/>What is kum cho? Was it in the picture? Is it clove?Little Corner of Minehttps://www.blogger.com/profile/09722570387776029291noreply@blogger.com