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    RotiJala

    Member since Nov 2008

    Chef #1024982

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    49 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Red Velvet Cake

    Handle
    Tuesday, Nov 9, 2010 on Food.com
     |  (1 person found this helpful) |  24 Reviews  |  By Sharlene~W
    LinMarie says:

    "I began dropping red food colouring in with the cocoa powder and ran out after a few drops. Decided there wasn't much point to it other than the shocking colour effect. I think there's too much flour in the recipe to balance out the eggs and buttermilk. Either lessen the flour by half a cup or increase the buttermilk by a quarter cup (50ml). Nice ..."

    Reviewed Roti Canai

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    Monday, Mar 8, 2010 on Food.com
     |  1 Reviews  |  By Wendys Kitchen
    LinMarie says:

    "You might not need all the flour. It's about a little more than 2 cups of flour to one cup of water. Adding 3/4 tablespoon of fine white sugar rounds out the taste, which is nice."

    Reviewed Roti Canai (Authentic Malaysian Recipe)

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    Monday, Mar 8, 2010 on Food.com
     |  (2 people found this helpful) |  2 Reviews  |  By Malaysian`Chef
    LinMarie says:

    "Yup, that's the real thing!It's amazing how much oil goes into it. Some Malay coffeeshops put in margarine and egg. I'd suggest reducing the salt to 2/3 tablespoon and adding 2/3 tablespoon of white sugar - to be dissolved in the water."

    Reviewed Luxemburgeli (Macaroons )

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    Monday, Dec 28, 2009 on Food.com
     |  1 Reviews  |  By shirlgirl
    LinMarie says:

    "They require some effort to make but are worth your trouble. I've made mine with powdered sugar and less by a quarter. They're so pretty too! Thanks, Shirlgirl.P.S. I was too lazy to make the filling this way and didn't want to use raw egg yolk, so I used a simple ganache recipe. Heated some cream and melted some chocolate in it (white or dark wi..."

    Reviewed The Most Wonderful Gingerbread Cookies

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    Tuesday, Nov 24, 2009 on Food.com
     |  279 Reviews  |  By gingerkitten D
    LinMarie says:

    "Fabulous flavour and texture. I too added 1/2 tsp ground nutmeg. Eight minutes in the oven at 180 degrees C was just perfect for the thicker ones (almost half an inch thick!). Thank you! *Update: Used 1/2 cup white sugar with 1/2 cup molasses as it's hard to find brown sugar here. Sweet enough!I can't stop eating them. Dunking them briefly in hot..."

    Reviewed Cutout Cookie Decorator Icing

    Handle
    Sunday, Nov 22, 2009 on Food.com
     |  (1 person found this helpful) |  5 Reviews  |  By Suze K
    LinMarie says:

    "I didn't have corn syrup on hand; just added some lemon juice to one batch and some almond essence to another. Worked fine! Thanks. (I also didn't use butter for one batch -- it turned out OK too.)"

    Reviewed Grandma's Christmas Sugar Cutout Cookies

    Handle
    Sunday, Nov 22, 2009 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By mjwalter
    LinMarie says:

    "It works fine. I used grated lemon zest in addition to the vanilla. I also added a couple of tbs of ground almond to the last batch -- it made it slightly less tender but tasty too."

    Reviewed Halibut Creole

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    Wednesday, Nov 18, 2009 on Food.com
     |  13 Reviews  |  By Shae
    LinMarie says:

    "I used a diced tomato and chopped parsley for the topping, plus some grated Gruyere cheese (as I don't like green pepper). 19 minutes in the oven at 190-200 degrees C was all it needed to get juicily flaky. Very tasty! Other half loved it, too. :)"

    Reviewed Nyonya Prawn/Shrimp

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    Friday, Nov 6, 2009 on Food.com
     |  1 Reviews  |  By ladylynd
    LinMarie says:

    "Very tasty! Be careful to keep heat on medium or medium-low at the beginning to prevent burning."

    Reviewed Nyonya Fried Rice

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    Friday, Nov 6, 2009 on Food.com
     |  1 Reviews  |  By Brian Holley
    LinMarie says:

    "One cup of cooked rice is not enough to serve four. I'd increase it to 3 or 4 cups if I'm serving four diners. Also, I'd reduce the dark sauce to 1 tsp and instead add 1 tsp of veggie or chicken stock powder while frying the rice - to keep things dry (less soggy) and more aromatic. Otherwise, a very tasty dish!"

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