Hey Kristene, it came with a plug adapter; FYI I actually bought four more when I was in Malaysian (made in China) so if you’re keen let me know and I’ll sell you one at a discount (though you’ll have to get your own adapter for it) 🙂

Does it come with an Australian Plug when you purchased from Ebay? The link to the one you purchased is no longer active but the same one is still available from other sellers.

That’s so kind, thank you Eileen!

Anytime!

That’s great, thanks for the reply and info 😀

It’s still going strong – we just used it today to cook fried rice on, actually. No, it does not need a 15amp socket – it plugs into a normal household socket but you can’t use a power strip because it might trip it; when we use it outside we need to run an extension lead from the indoor wall socket. If you cook inside at high temp it can produce a lot of smoke and trip your smoke alarm; other than that it works great.

Cheers,

Jude

Hi Fred, I can’t remember when I published this, where I saw (and thus included in the post) that you could use baking powder as a substitute, but I’ve now edited it out to avoid confusion – let’s stick with baking soda 🙂

Thank you for your recipe. It’s a nice variation of my usual beef ho fun dish. And I can try thick soya sauce for the first time, after finaly being able to source a real bottle of Cheong Chan’s cooking caramel!

I have a question about the recipe, though. You tenderize the lamb meat with bicarb and water, which can work fine (I’ve used it before). But in your ingredient list you seem to suggest that you can use baking powder as a substitute for bicarb. Is that correct? Since baking powder (as opposed to bicarb) contains a built-in acid, it will immediately react as soon as it comes into contact with the water, turning into co2 and h2o. I always assumed that – with this reaction – baking powder will lose its tenderizing ability (as a base). Did I overlook something?

Kind regards,
Fred