Home cooking
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Originally posted by shinta:
i only saw soft drinks, ham, meat, and veggies 
Yor, shinta, one day, you should just go to the supermart and just browse through the shelves... you'll be amazed by what's available these days!
Wah... someone's preparing to be a xian2 qi1 liang2 mu3 already, hor?
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There's this local cookbook that now out of stock - "Cooking Up a Dream", that's actually a collection of recipes by the then student chefs of Temasek Polytechnic's Hospitality and Tourism faculty in 2002. You may loan it from our national libraries and it's an amazing book because the student chefs are so creative!
Here's one recipe from the book that I definitely would like to try someday! It's a slightly new take on a classic Japanese favourite of mine - Agedashi Tofu! This recipe is by Dino Huang and it serves 4.
Ingredients:
Crispy Egg Tofu
50g Tempura Flour
50g Tapica Flour
Salt to taste
2 tubes of Egg Tofu
2 Litres of Soya Oil (!! I don't think you'd need 2 L, but oh well...)
Spicy Miso Sauce
100g Miso Paste
50g Curry Powder
250g Japanese Mayonnaise
40mls Pineapple Juice
Radish with Spring Onions
20g White radish, peeled and grated
20g Spring Onions, sliced
Garnish
60g Chicken Floss
20g Seaweed strips, sliced finely
8 chives
Method :
For Crispy Egg Tofu : Mix the Tempura and Tapioca Flour with salt. Slice the egg tofu into 1 inch thick slices and coat with seasoned flour. Deep-fry the tofu until golden brown. Drain and set aside.
For Spicy Miso Sauce : Mix the Miso Paste, curry powder and mayonnaise together in a bowl. Whisk in the pineapple juice until the sauce reaches a smooth consistency.
Radish with Spring Onions : Blend the white radish to form a smooth puree. Strain through a conical strainer. Pour the strained radish into a bowl and mix with the spring onion slices. Set aside.
Assembly :
Pipe the miso sauce on a plate and place the tofu. Arrange the chicken floss, shredded seaweed and sprigs of chives on the tofu. Spot the plate with the blended radish. -
nah.. they dun really have what i want..Originally posted by Rhonda:
Yor, shinta, one day, you should just go to the supermart and just browse through the shelves... you'll be amazed by what's available these days!
Wah... someone's preparing to be a xian2 qi1 liang2 mu3 already, hor?
at least there's nth that i want that i can't find yet
hmmz this sounds funny..
anyway..
if i can't find anything, i just have to open my mouth to ask
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here's a recipe for bolognaise... it's simple..
what:
- 1 huge pot (not that kinda "pot" even tho' herbs will be used
)
- a couple of jars of tomato puree.. or cans... or whatever Ragu sauce thingy..
- whatever dry herbs you can find lying around.. best if you have rosemary, thyme and basil.. but if not, nevermind...
- heck of a lot of minced meat.. doesn't matter what kind.. or mixture.. (roadkill works too but it has to be fresh )
- half a bottle of full-bodied red wine (well, the other half goes to the chef )
- olive oil (just whack that stuff in... supposedly good for you)
- some garlic (smashed into something like a paste, or sliced so thin it disappears)
how:
- put the pot on the stove (and put away your other kinda pot you pothead!)
- splash some olive oil into the pot and allow to heat
- have a swig of the wine
- throw the coupla cloves of prepared garlic into the oil and let it sizzle for a while... then throw in some of the herbs
- quickly throw in the minced meat
- have a swig of the wine
- stir the stuff around for while and throw in some of the wine
- have another drink of the wine
- when the meat is being stirred around, toss in the rest of the dry herbs..
- chug the wine...
- stir until you feel the meat seems cooked enough
- throw in the tomato puree/sauce thing
- stir the mess around
- drink more wine
- allow the mess to heat up until it's hot
- open another bottle of wine and taste some to see if it's good enough
- pour a heck of a lot into the pot and keep stirring
- continue stirring until you feel it's okay
- allow to simmer while you go drink some more
spaghetti sauce! -
Originally posted by the Bear:here's a recipe for bolognaise... it's simple..
spaghetti sauce!
What if the chef gets so drunk that he/she is unable to complete cooking?! -
I have to add that if you add a few dashes of worchestershire sauce, it tastes even better!!Originally posted by the Bear:here's a recipe for bolognaise... it's simple.. -
Finally found a recipe for Cornflake Cookies that looks close to the ones sold by Sweet Secrets for Chinese New Year. Too bad the cookies aren't a staple item of that bakery.
CORNFLAKE COOKIES
Ingredients:
120g butter
1/2 cup caster sugar
1/4 cup soft brown sugar
1 egg
150g plain flour
1/2 tsp baking powder
1/4 tsp Bicarbonate soda
2 cups cornflakes (enough meh? 2 cups nia!
)
1/3 cup raisins (definitely not enough one! I'll definitely add more raisins! )
Method:
1. Sift plain flour, bakin powder and Bicarbonate soda together.
2. Beat butter and sugar until light and creamy. Add egg and beat for a while.
3. Add sifted flour, raisins and 1/4 cup of crushed cornflakes and mix well. Refrigerate.
4. Shape 1 tsp of the ingredients into a ball. Coat with crushed cornflakes. Press hard and flatten.
5. Bake at 180 deg C in a preheated oven for 20 mins until golden brown. Serve. -
Argh! Forgot to add the final step to the above recipe!
6. Pack them in a nice container, dress it up with a lovely bow, get a small bunch of flowers, and present them all to Miss Rhonda!
Mucho gracias, merci!! -
This one looks pretty interesting!
APPLE CHEESE PIE
Ingredients :
For Base :
100g butter
160g plain flour
1/2 egg (give your cat / dog the other half and pray it doesn't kena salmonella! )
40g icing sugar
For Filling :
2 green apples
250g cream cheese
150g cream
2 eggs
1/4 cup golden raisins
1 tsp grated lemon rind
2 tbsps plain flour
Method :
1. Beat butter an dicing sugar until light and creamy. Add eggs an dmix well. Add plain flour and mix to make a dough. Refrigerate.
2. Sprinkle the worktop with flour. Roll the dough thinly to make pastry.
3. Place the pastry over the 20cm x 30cm rectangular tin. Prick evenly with a fork. Bake at 180 deg C in preheated oven for 15 mins. Remove.
4. Beat cream cheese until light and creamy. Add egg and sugar and mix well.
5. Add cream, plain flour, grated lemon rind and raisins, one by one. (Nooo! NOT one raisin by one raisin, but one ingredient by one ingredient! )
6. Wash green apples and slice thinly. Arrange sliced apples onto base.
7. Pour filling over the base. Bake at 180 deg C in preheated oven for 1 hour until golden. Serve. -
Sounds so nice, can't wait to bake it!
ORANGE AND PRUNE CHEESECAKE
Ingredients :
For Pastry :
150g Digestive biscuits
60g butter
200g pitted prunes
1/2 cup orange juice
4 tbsps water
For cake :
750g cream cheese
3 eggs
90g sugar (divided into 2 portions)
1 tsp grated orange rind
2 tbsps orange rind jam
For Topping :
2 tbsps orange rind strips
1 tbsp sugar
2 tbsps water
3 tbsps orange rind jam
Method :
1. Crush biscuits. Add melted butter and mix well. Spread the mixture into a round cake tin with baking paper.
2. Finely chop prunes. Add orange juice and water. Cook over medium heat for 10 mins. Mash. Place the mixture onto biscuit mixture base.
3. Beat cream cheese until smooth. Put in 1 portion of sugar. Add egg yolk and mix well. Add grated orange rind and orange jam. Mix well.
4. Beat egg white until stiff. Add the remaining sugar and mix well. Add cheese little by little. Mix well and spread onto pastry.
5. Bake cheese cake at 180 deg C in preheated oven for 50 mins. Remove and leave to cool.
6. Scald orange rind strips. Add water and sugar and cook for 5 mins. Add orange rind jam and bring to the boil. Pour the mixture over pastry and refrigerate. -
ALMOND CRISPS (Cookies)
Ingredients :
1 egg white
1/4 cup icing sugar
40g plain flour
2 tbsps honey
30g butter
1/4 tsp vanilla essence
100g almond flakes
Method :
1. Beat egg white. Add icing sugar and beat. Add honey and vanilla essence and mix well. Add plain flour and stir for a while.
2. Add melted butter and mix well. Leave to cool. Add almond flakes.
3. Put 1 tbsp of ingredients into greased baking tray. Flatten until thin.
4. Bake at 180 deg C in preheated oven for 12 minutes until golden. Remove and leave to cool. Serve. -
DESSICATED COCONUT CHIPS
Ingredients :
6 tbsps dessicated coconut
45g butter
4 tbsps caster sugar
2 1/2 tbsps plain flour
2 tbsps milk
1 tbsp coconut milk powder
Method :
1. Mix butter and sugar. Beat until light and creamy. Add plain flour, milk, dessicated coconut and coconut milk powder and mix well.
2. Put 1 1/2 tbsps of the mixture into baking tray with baking paper. Shape it into a 4cm chip with a knife. Repeat the process with the remaining ingredients.
3. Bake at 180 deg C in preheated oven for 6-8 mins until golden. Leave to cool. Roll with rolling pin to add a gentle curve to the chips. Serve. -
I've tried this recipe before and it works! (Of course, it tasted better with a li'l tweaking here and there during cooking! ) I'm going to share the recipe here so that when I'm over in Australia, I can refer to the recipe here.
KOREAN BEEF BULGOLGI
1kg lean beef or tenderloin (rump or fillet)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup wter
3 tablespoons finely chopped green onion
2-3 teaspoons crushed garlic
2 teaspoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds, roasted and ground
1 tablespoon sesame oil
1. Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish, mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours.
2. Preeat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield.
3. Each diner places a portion of meat on the broiler (griller) and cooks it quickly on both sides.
* When I tried this recipe, I didn't use a broiler but rather, I cooked it in a Japanese flat-bottom electric non-stick wok, which was a gift to me from mom, and it worked too. -
here's the Bear's version of the sugar buzz bomb breakfast cereal
what:
Froot Loops or any other colourful over-sugared cereal
1 bowl
1 can cold Pepsi (the ordinary kind.. Must worry, there's a lot of sugar! )
1 spoon
how:
pour a whole heap of the over-sugared crap into a bowl
open can of Pepsi
pour contents of can over the stuff in the bowl (careful else it'll foam over)
spoon fizzy mess into mouth
chew and swallow
continue until bowl is empty
bounce off walls from the sugar buzz -
you can make a bechamel sauce if you can't get cream.. just make a roux (equal parts of milk and flour), milk & an onion pique.Originally posted by shinta:Thank you so much!
hmmz where/how can i get the cream? -
i would sweat off some bacon and use the fatty oil instead of the oilve oil. it gives more flavour and texture.Originally posted by the Bear:here's a recipe for bolognaise... it's simple..
what:
- 1 huge pot (not that kinda "pot" even tho' herbs will be used )
- a couple of jars of tomato puree.. or cans... or whatever Ragu sauce thingy..
- whatever dry herbs you can find lying around.. best if you have rosemary, thyme and basil.. but if not, nevermind...
- heck of a lot of minced meat.. doesn't matter what kind.. or mixture.. (roadkill works too but it has to be fresh )
- half a bottle of full-bodied red wine (well, the other half goes to the chef )
- olive oil (just whack that stuff in... supposedly good for you)
- some garlic (smashed into something like a paste, or sliced so thin it disappears)
how:
- put the pot on the stove (and put away your other kinda pot you pothead!)
- splash some olive oil into the pot and allow to heat
- have a swig of the wine
- throw the coupla cloves of prepared garlic into the oil and let it sizzle for a while... then throw in some of the herbs
- quickly throw in the minced meat
- have a swig of the wine
- stir the stuff around for while and throw in some of the wine
- have another drink of the wine
- when the meat is being stirred around, toss in the rest of the dry herbs..
- chug the wine...
- stir until you feel the meat seems cooked enough
- throw in the tomato puree/sauce thing
- stir the mess around
- drink more wine
- allow the mess to heat up until it's hot
- open another bottle of wine and taste some to see if it's good enough
- pour a heck of a lot into the pot and keep stirring
- continue stirring until you feel it's okay
- allow to simmer while you go drink some more
spaghetti sauce! -
This is another recipe that goes into my "Must Try" recipes collection here.
Got it from an Aussie mag too, no less!
MUSHROOM PASTA
Serves 4
375g fresh lasagne sheets
1 tbsp olive oil
50g butter
2 cloves garlic, crushed
3 spring onions, sliced, plus extra to serve
200g field mushrooms, thinly sliced
1 cup chicken stock
300 mls cream
Cracked black pepper, to serve
1 Tear the lasagne sheets into large pieces.
2 Heat the oil and butter in a frying pan over medium heat. Add garlic and spring onion and cook for 3 mins.
3 Add the mushroom and cook for 5 mins, or until browned.
4 Stir in the stock and the cream and then bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens.
5 Cook the pasta in boiling water until al dente, then drain well. Toss the sauce through the pasta. Sprinkle with the extra spring onion and some cracked black pepper. -
Here's an easy recipe that can be used to whip up snacks when you have company!
STICKY FRUITY SAUSAGES
Makes 20
Calories per serving : 110
Fat per serving : 8g
20 cocktail sausages
454g can pineapple cubes in syrup
2 tablespoons tomato ketchup
2 tablespoons soy sauce
Cocktail sticks
Heat the grill. Put the sausages in a shallow baking tin and grill for 10 minutes, turning them occasionally, until brown all over.
Meanwhile, drain the syrup from the can of pineapple into a small pan. Put on high heat and reduce it down to 2 tablespoons of sticky syrup. Add the tomato ketchup and soy sauce to the pan and stir well.
Put the pineapple cubes in the baking tin with the sausages. Brush them all with the sauce and put them back under the grill for 5 minutes, turning them once, until coated and sticky.
Serve a sausage and a chunk of pineapple per cocktail stick.
(The sauce can be made the day before and the sausages cooked the day before. On the day, just glaze and cook for 10 mins, then they're ready to serve.)
Not suitable for freezing. -
PASSION FIZZ
Serves 10
Calories per glass : 134
Fat per glass : 0g
500 mls (1 bottle) freshly squeezed orange juice
500 mls pineapple, mango and passion fruit smoothie or similar
125 mls peach schnapps
1 bottle sparkling wine, chilled
2 limes, for decoration
Mix the fruit juice, smoothie and peach schnapps with plenty of ice in a large container or jug.
Strain into the glasses and top them up with sparkling wine. Add a slice of lime. -
anybody gt recipe for 'malay potato' ar?
the one u see at nasi padang stalls.. mashed potato..
heard my fren say fry or boil the potato first, then mash it, mix with ingredients and fry again..
mum and I tried but failed.. duno is it bcos mum put too much floor.. it became soggy..
anybody help? -
cool the potatos down 1st in the fridge, then flour w/ seasonings (not floor) it up and deep fry.Originally posted by browniebaobao:anybody gt recipe for 'malay potato' ar?
the one u see at nasi padang stalls.. mashed potato..
heard my fren say fry or boil the potato first, then mash it, mix with ingredients and fry again..
mum and I tried but failed.. duno is it bcos mum put too much floor.. it became soggy..
anybody help? -
ehh.. can give me specific instructions or not?Originally posted by ben1406:cool the potatos down 1st in the fridge, then flour w/ seasonings (not floor) it up and deep fry.
how much floor is needed?
arigato ne~ -
boil your potatoes, mash em, add your stuffings into the mashed potatoes, shape em into balls, season your flour with salt & pepper, just lightly coat your potato balls with flour & deep fry for no longer than 3 mins for each ball.Originally posted by browniebaobao:ehh.. can give me specific instructions or not?
how much floor is needed?
arigato ne~ -
That one's called Bergedel. (pronounced as "Burger-dale", I think!Originally posted by browniebaobao:anybody gt recipe for 'malay potato' ar?
the one u see at nasi padang stalls.. mashed potato.. ) -
actually.. you should say... bugger-Dale
i think Dale would object strongly to the buggery