Club 30 Favorite Receipes :)
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As you can see I'm bored. I will start first with one of my favorite, idiot-proof receipes:
Teriyaki Cod Fish / Salmon
Servings: 1 - 2
Ingredients:
- 1 cod or salmon fillet
- Olive Oil (Optional. Pls don't use Extra Virgin as it will only spoil the flavor; also can substitute with any mild flavored cooking oil)
- Kikoman Thick Teriyaki Sauce
Directions:
1. Preheat oven at 200oC on grill
2 Wash fillet and pat dry
3 Rub a little olive oil on the fillet, coating it evenly
4 Place fillet on baking tray. Line it with aluminium for easier cleaning.
5 Grill for about 5-10 mins or when fish is cooked.
6 Transfer to plate and pour Teriyaki Sauce over
7 Serve and eat -
really I-proof.
think tmr i try this out for lunch.. but if u know of an explosion in the west area...it;s me
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I have more but I never ever take down the measurements....it's all by gut-feel.
Maybe I need to cook it at home and take down the measurements before posting for the rest
No pt if I just list down the ingredients here. -
something TX wants to eat so i shall make it tomorrow
Tuna Something
1 can of tuna in brine, drained
2 slices of canned pineapple, chopped
3 crabsticks, cut into 0.5cm width
Mayo, Salt and Pepper to taste
Mix everything. Great with bread or with salad leaves. -
a new addition to TX and my dinner table
Butter Rice
Rice, cooked
Onion, chopped
bay leaf
Oil
Butter
Add a bit of oil then the butter (prevent the butter from burning too soon). Sweat onions with bay leaf. Add rice. Fry. Done
Try adding some rasins. Makes a nice side dish with the hawaiian pork chops we made the other day -
this is TX's personal fav and one of his "na shou hao cai"
Potato Salad
Potato, cooked & cubed
Onion, chopped
Bacon
Mayo
Pepper
Fry bacon til crisp and chop it. Sweat onions. Mix everything together. Done. -
Pengat
3 or 4 pisang raja
1 yam
1 tapioca
2 cups santan
150g sugar
500g gula melaka
6 pandan Leaves
Cut the yam and tapioca into cubes and steam with the pandan leaves until they are soft. Cut the banana into small pieces.
Melt the gula melaka with pandan leaves in ½ cup of water. Add in santan, but do not bring to the boil. Add in the yam, tapioca, pisang raja and a pinch of salt.
Let it simmer for about 15 mins, then cool and chill it.
Most of the time I can't be bothered with the ubi and the yam. -
my speciality which i posted before and tested by care bear
takes patience and a lot of work but is simple to make
braised duck
ingredients:
1 duck washed throughly (make it a point to totally wash out the ear-holes and mouth)
1 packet of 5-spice powder (buy from medical hall)
salt - amount equal to 5-spice powder
1 bottle medium-grade dark soy sauce
handful of sugar
equipment:
1 large deep wok
1 small rack to prevent duck from contact with bottom of wok
1 large spatula/ladle
1 large plastic bag and container/large plate
1 fridge
how to do it:
preparation-
wash duck
mix salt and spices together
coat duck inside and outside thoroughly with the mixed salt/spice
put in plastic bag and tie up, put in container or on large plate
bung in fridge for 3 to 4 days
cooking-
rinse duck (not too much, just to get most of the spice off)
heat wok (high heat)
throw in sugar and let it caramelise and almost turn into a black treacly mess
pour in 3/4 to whole bottle of soy sauce
bring to boil while stirring, ensure sugar dissolves
put in rack
place duck in and keep using ladle to baste exposed half of duck while the lower bit stews
turn over duck every 10 to 15 minutes, continue basting
when duck turns golden brown (the colour of braised duck), fill wok with water until it covers duck (usually about 30 to 45 minutes)
continue to let simmer, turning over duck every 10 to 15 minutes until duck is cooked*
remove duck from gravy
use gravy to stew things like boiled eggs and taupok (eggs are best stewed and submerged for up to 3 days or longer)
other things may be cooked like duck liver and gizzard when duck is almost done
* check if duck is cooked by piercing the thickest part of duck (usually the duck Breast) with a fork - if only clear liquid comes out, it's done... -
ahh.. this is one of my fave recipes
the Bear's Long Island Tea
what you need:
30ml gin
30ml vodka
30ml white tequila
30ml white rum
30ml Cointreau
touch of cola
squeeze of lime
lime zest
sliced lime
tall glass
ice
method:
put alcohol into tall glass with zest and ice, stir gently with cocktail stirrer.. add touch of cola and squeeze of lime.. serve with slice of lime as garnish and a straw..
sip at it all night -
Chris and my fav duck receipe
Description:
A savoury slightly sweet roast duck. It is not the conventional traditional chinese roast duck dish.
Ingredients:
- 1 whole duck (I prefer to buy the frozen duck imported from Australia from Cold Storage as the meat is sweeter and finer)
- 1 piece preserved beancurd
- 1 1/2 tablespoon brown miso paste
- 1/2 teaspoon sugar
- A good generous bath of chinese rice wine (approx 6 tablespoons)
- Sprinkle of bbq salt
- Generous sprinkle of Cinnamon powder
- Generous sprinkle of Nutmeg powder
- Dash of Lea & Perrins Worcestershire Sauce
- 1 teaspoon of seaseme oil
Directions:
1. Marinade duck with above ingredients. Make sure you marinade the duck evenly and ingredients are well mixed.
2. Let the duck marinade overnight or at least for 5 hours
3. Put duck in aluminium foil lined baking tray and cover duck with aluminium foil.
4. Roast duck till almost cooked (about an hour or slight more) - Oven set at 200 oC
5. Remove aluminium foil and brown the duck nicelyand evenly
- My preference is that the duck meat is still slightly pink. Taste better this way -
here's a cheat...
comfort food..
1 can campbell's cream of mushroom
1 whisk
1 can water
1 huge knob of butter
graham crackers
whisk water into can of soup and slowly bring to boil... remove from heat... stir in huge knob of butter... pour in large bowl... add smashed graham crackers... sit in front of tv... vege and eat soup
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I want to post my favourite recipes here but so much of the quantity of ingredients is from estimation, plus sometimes, I improvise, depending on what's available in the markets and in my fridge that it becomes kinda hard.
I am soooo tempted to go out and purchase kitchenware anyways and start cooking again. It's so hard staying away from something I love to do so much!
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okay... this recipe, even the worst cooks in the world can make
Orange juice
Coca-cola
pour half a glass of orange juice
fill other half with coca-cola
enjoy -
This makes for great dessert for a gathering of friends.
1 can of 7-up
1 can of Pineapple Juice
1 large can of cocktail fruit (Drain the syrup after keeping a few tablespoons of it to add)
1 can of any other canned fruit (Drain the syrup)
Ice Cubes
Pour all inside a large bowl and serve! -
Psst! Elindra!! *whispers* I think you have a typo in the topic!
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Does anybody have the recipe for peanut cake?
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It's ok. I'm already crowned the typo queen by pillow with my classic typo to himOriginally posted by Rhonda:Psst! Elindra!! *whispers* I think you have a typo in the topic! 
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Actually Rhonda, I think most of us are facing the same problem as you. For my recipes they are all based on estimations as well. It's sooo difficult to have it typed up unless I cook the damn dishOriginally posted by Rhonda:I want to post my favourite recipes here but so much of the quantity of ingredients is from estimation, plus sometimes, I improvise, depending on what's available in the markets and in my fridge that it becomes kinda hard. -
Quick Yummy Toast
OK, this is something I came up with when staying overnight at a friend's house one time.
YOu'll need :
Slices of Bread
Slices of Cheddar cheese
Raisins
Sugar
Place raisins on top of bread. Be generous if you love them!
Place a slice of cheese on top.
Pop the bread in a toaster (the one with a rack). Remove when ready and quickly sprinkle some sugar on top.
Yummy!! -
One of my favs!
Cheesy Scrambled Eggs
Ingredients:
2 Eggs
About a tablespoon of milk
Pinch of Sugar
Butter
Slice of Cheddar Cheese
Method:
1. Whisk eggs, milk and sugar together
2. Heat up pan on low heat and add butter
3. Wait for butter to melt
4. Oil pan evenly and pour in egg mixture
5. Mix them like how u scramble eggs till 3/4 cooked (or well-cooked if you like but I like them abit runny)
6. Transfer eggs to plate and top it with slice of cheese
7. Wait for cheese to soften and melt
8. Eat! -
BBQ Baked Beans
This is a recipe from an American friend. It's very popular in the South there. Enjoy! I did... tremendously! 
You'll need :
One can of BBQ Baked Beans
Brown Sugar
Bacon or Bacon Bits
BBQ Sauce
In a skillet, lightly fry the bacon / bacon bits. Remove and soak up the excess oil from the bacon with a kitchen towel. Set aside.
Pour the BBQ baked beans in a pan. Heat it up. When it starts to simmer, sprinkle a few tablespoonfuls of brown sugar to taste. Let it simmer for a while to allow the brown sugar to caramelise. (Oooh... caramelised sugar!)Add in some BBQ sauce, again to taste.
Lastly, add in the bacon bits. Remove from stove and serve!
(If you want, you could fry some vidalia onions and garlic alongside the bacon and then add them all into the pot.) -
This recipe was seen on TV last week in the Discovery Travel and Living Channel. I think the chef was Kelly? She's a Chinese in Australia. Anyways, the Fried Rice looked really yummy and it was easy to cook so here it is, reproduced from memory! And oh, she claims this is the traditional Fried Rice, without the 'new' ingredients like corn and all that.
Ingredients:
Cooking oil
Eggs, beaten lightly
Diced Garlic, Onions and a small amount of finely chopped Ginger
Soya Sauce
Chinese Rice Wine (Hua Diao Jio)
Rice (cooked and left overnight)
Bacon
Scallions
Heat the cooking oil in the wok. Slowly pour in the lightly beaten eggs. They'll become fluffy in the hot oil and when ready, scoop them up and set aside.
In the same oil, throw in your garlic, onions and ginger. Fry them till fragrant and slightly brown. Add in some salt, then Chinese Wine, and Soya Sauce. Throw in the sliced bite-sized bacon to fry.
When ready, pour in the rice. Overnight rice is the best for Fried Rice. Stir-fry. Add more soya sauce, if necessary, to taste.
Scoop the rice out of the wok, sprinkle with the scallions. Serve.
(Don't know how 'traditional' this dish is, especially since they use bacon!) -
Thinger's Stoner Food Recipie.
equipment - spoon, big bowl
half a box of froot loops
generous dollop of vanilla icecream
top up with milk
dash chocolate sauce
garnish with milo
variations [depending on how stoned you are] include additives such as:
cheese
mars bar bits
crushed chocolate chip cookies
oreos -
Are you referring to 'meen chang kuay' or the lesser known term, 'ban zhuan kuay'? I'll keep a look out for the recipe.Originally posted by Gedanken:Does anybody have the recipe for peanut cake? -
His Chicken Wings
Here's a recipe from a good friend who cooked this for me once and I just HAD to ask him for the recipe!
You'll Need :
Chicken Wings
Dark Soya Sauce (I recommend the Red Dates Soya Sauce (Thick) from Tong Foong Sauce Factory, available at NTUC outlets, good for Tau Yew Bak too!)
Five Spice Powder
Marinade the chicken wings in a generous pool of the dark soya sauce and five spice powder mix. (Not too much five spice powder, please! They tend to turn chao tar fast when you fry the wings!) Leave in the fridge for a few hours.
Remove from fridge. Heat up a wok of oil. When the oil is hot and ready, slowly slide the chicken wings in. Don't slide them all in at once... three at a time, so that the temperature won't drop too drastically.
Remove and place on kitchen paper towels to absorb the extra oil. Serve whilst still hot.