Share your recipes!
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yeah...only eaten one of his dish and the braise duck was maverliciousOriginally posted by Herzog_Zwei:Bear Bear good cook leh... Must meet up in real life for potluck.
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from the cult leader...
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. -
from ben1406..
Bergadel or Potato Cutlets
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. -
stolen from somewhere by the cult leader
This is a recipe from a reader of The Singapore Women's Weekly, Ms Bau Huey Rern, published in the Nov 2004 issue.
PORK RIB COLA CHAR SIEW
Prep : 1 hr (includes marinating time)
Cook : 30 mins
Serves : 4
500g pork ribs
2 heaped tbsps Lee Kum Kee Char Siew Sauce
2 cans of Coca-cola
Fresh coriander to garnish
1. In a saucepan, rub char siew sauce over pork ribs evenly.
2. Pour cola over ribs and allow to marinate in room temperature for 1 hr.
3. Bring pan contents to the boil over a high fire. Stir occasionally to ensure sauce doesn't stick to pan. Cook for 20 mins until sauce thickens slightly.
4. Turn fire to low and continue stirring for 5 - 10 mins or until pork ribs are soft. Serve hot, garnished with coriander. -
offered by SydneyLibrarian...
Chocolate ganache meringue
Serving size: Serves 8
Cooking time: More than 1 hour
Meringue layers can be made four days ahead. Store in an airtight container in a cool, dry place. Assemble the meringue up to six hours before serving.
INGREDIENTS
3 egg whites
¾ cup (165g) caster sugar
1 tablespoon cocoa powder
1½ cups (375ml) thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla extract
cocoa powder, extra
GANACHE
100g dark chocolate, chopped
½ cup (125ml) thickened cream
METHOD
Preheat the oven to very slow (120°C/100°C fan-forced). Line three oven trays with baking paper; draw an 8cm x 25cm rectangle on each piece of paper, turn paper over.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Fold in sifted cocoa.
Spread mixture evenly over rectangles. Bake in a very slow oven for about 45 minutes or until firm. Cool in oven with the door ajar.
GANACHE: Combine chocolate and cream in a small saucepan; stir over a low heat until smooth. Cover; refrigerate until almost firm.
Meanwhile, beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form.
Place one meringue layer on a serving plate; spread with half of the Ganache; top with half of the whipped cream. Place another meringue layer on top of cream; repeat layers with remaining ganache and cream. Top with remaining meringue layer, dust with extra sifted cocoa.
Not suitable to freeze.
Ganache suitable to microwave.
Taken from: Australian Women's Weekly (April 2006) -
and again..
Hot chocolate soufflés
Serving size: Serves 8
Cooking time: Less than 30 minutes
This recipe must be made just before serving.
INGREDIENTS
soft butter for greasing
2 tablespoons caster sugar
200g dark chocolate, chopped
50g butter, chopped
3 egg yolks
7 egg whites
¼ cup (55g) caster sugar, extra
vanilla ice-cream, to serve
1 cup (250ml) Irish cream liqueur
sifted cocoa or icing sugar, to serve
METHOD
Preheat oven to moderately hot (200°C/180°C fan-forced).
Brush the inside of 8 x ½-cup (125ml capacity) ovenproof dishes with soft butter. Place sugar in one of the dishes, turn dish to coat base and side. Tip excess sugar into next dish; repeat with all dishes. Place dishes on oven tray.
Combine chocolate and butter in a large heatproof bowl over a pan of simmering water; stir until melted. Remove bowl from heat; stir in egg yolks.
Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually add extra sugar, beat until dissolved.
Using a large balloon whisk, gently fold one third of the egg white mixture into chocolate mixture, then fold in remaining egg white mixture.
Divide soufflé mixture among prepared dishes; smooth tops. Bake in a moderately hot oven for about 12 minutes or until soufflés are puffed. Meanwhile, scoop ice-cream and pour liqueur into glasses.
Dust soufflés quickly with sifted cocoa; serve immediately with vanilla ice-cream and liqueur.
Not suitable to freeze.
Not suitable to microwave.
Taken from: Australian Women's Weekly (April 2006) -
and another!
Milk chocolate mousse cake
Serves 10
4 eggs, at room temperature
125g caster sugar
2/3 cup (100g) plain flour
30g Dutch cocoa (see below)
25g butter, melted
1/4 cup (55g) caster sugar, extra
2 tsp brandy
Chocolate shavings and cocoa, to serve
Mousse
400g milk chocolate, coarsely chopped
200g dark chocolate, coarsely chopped
41/4 cups (2.25 litres) thickened cream
1 x 5g gelatine leaf
Preheat oven to 180ºC. Grease and line a 24cm round springform tin. Using an electric mixer, beat eggs on high speed for 5 minutes or until light and fluffy. In a saucepan, bring sugar and 2 tbs water to the boil. Pour hot syrup into egg mixture and beat on low-medium speed for 6 minutes or until mixture cools and forms thin ribbons when beaters are lifted.
Sift combined flour and cocoa over egg mixture. Gently fold in, then fold in butter. Pour into prepared tin. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes then turn on to a wire rack to cool.
Place extra sugar and 11/2 tbs water in a small saucepan and boil over medium heat until sugar dissolves. Remove from heat. Allow to cool then stir in brandy.
For mousse, place all chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until melted then cool to room temperature. Meanwhile, bring 1/4 cup cream to a simmer in a saucepan over medium heat. Remove from heat. Soak gelatine in cold water for 3-4 minutes or until soft. Squeeze out excess water then add to hot cream and stir until dissolved. Cool to room temperature. Using an electric mixer, whisk remaining cream to soft peaks. Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. (If chocolate is added too slowly or over-whisked mousse will be grainy.)
To assemble cake, line base of a 24cm springform tin. Using a serrated knife, level top of sponge then place sponge in tin. Brush with brandy syrup then spoon over mousse. Refrigerate overnight or until set. Top with chocolate shavings and cocoa.
Taken from: Notebook magazine (April 2006)
Yummm!!! -
back to the cult leader..
Short Ribs
Source: Ladies' Home Journal
Makes 8 servings
Prep: 40 minutes
Start to Finish: 4 hours 40 minutes
Ingredients
4 pounds boneless beef short ribs
1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, sliced
3 large carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup dry red wine
1 can (28 oz.) crushed tomatoes in thick puree
3/4 cup pitted sliced green olives
3/4 cup low-sodium beef broth
1/4 cup coarsely chopped flat-leaf parsley, plus additional for garnish
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 thyme sprigs
Directions
1. Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour off all but 1 tablespoon of fat from skillet. Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes. Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine. Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs. Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.
Nutrition facts per serving:
calories: 845
total fat: 71.5g
saturated fat: 29g
cholesterol: 152mg
sodium: 617mg
carbohydrate: 13g
fiber: 3g
protein: 37g
PS. I've got a hunch that adding a bit of Coke to this dish whilst simmering it would give it extra pizazz!
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Elindra's Easy-Peasy 'Oxtail Stew' for Lazy Gluttons
Servings: 2 - 3 persons
Ingredients
800g - 1kg Fresh Oxtail
1 large yellow / white onion (Cut into chunks)
8 Cloves of Garlic (Smashed with skin removed)
As many Potatoes and Carrots you want to eat (Cut to desired size)
2 Cans Campbell's Oxtail Soup
Lea & Perrins Worcestershire Sauce
Red Wine
Method
Add water into a big pot (enough to cover oxtail) and bring to boil
Add Oxtail into water and boil for 1 min and remove and empty water
(you can skip this step if you want a stronger beef flavor)
Dump the 2 cans of Campbell's Oxtail Soup and add 2 cans of water. Mix well
Add in Oxtail, Onions, Potatoes, Carrots and Garlic, bring pot to boil
Stir frequently to prevent stew from burning
Simmer for at least 2 hours (I like to simmer it for at least 4 hrs)
Add in about 2 tablespoons of worcestershire sauce or until desired taste
Pour in as much red wine as you like and
Simmer for additional 10 mins.
We like to eat the stew with warm baguatte
PS. I forgot to add that it taste better if you add in a pinch of dried Rosemary leaves
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udon shares her speciality
Simple Mac and Cheese
INGREDIENTS:
• 1-1/2 (10.75 ounce) cans condensed cream of mushroom soup
• 1-3/4 cups and 2 tablespoons milk
• 3/4 cup shredded Cheddar cheese
• 2-1/4 cups macaroni
DIRECTIONS:
1. Cook pasta in a large pot of boiling salted water until al dente. Drain.
2. Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
3. Bake at 325 degrees F (165 degrees C) for 45 minutes.
uncover to bake for the last 10 minutes...
feel free to tweak the recipe. you can add chopped ham or other stuff. and use other cheese...cheddar is BORING. -
here's one of mine.. tried and tested too
Jellyfish Salad
ingredients:
jellyfishy thingy.. get from provision shop at the market.. looks like a translucent mouse pad
vinegar
sugar
plum sauce
sweet chilli (sin sin chilli sauce is good)
chinese celery
preparation...
jellyfish thingy:
soak in cold water.. change every 5 to 6 hours until it is clear (takes a couple of days)
when the water is clear, taste the water a bit (don't chug and drink the stuff!) it must be tasteless..
hot water from a flask (do NOT use boiling water, temp should be around, maybe 85degrees or something) pour onto the jellyfishy thingy, stir a bit (about 5 to 10 seconds), then run under tap water or cold water, until cool.. remove and towel dry with kitchen towels... place in container...
when you want to eat, take out, towel dry (again coz it kinda "loses water" ) and slice it up or use scissors to cut into strips... (do that just before serving, try to dry it out as much as possible)
sauce:
about a jar of plum sauce, some chilli sauce, a splash of vinegar and sugar... stir stir stir.. until all dissolves and mixes.. put in fridge until you want to serve..
serving:
get the stems of chinese celery (kng chye) and use the stems.. cut them into about 2 to 3mm pieces, stir a whole lot into the sauce...
get the jellyfishy thingy, dry out, cut into strips..
put into plate..
pour the prepared sauce onto the jellyfishy strips..
mix.. serve
the serving must be done just before eating.. else the jellyfishy things kinda disintegrates and "leaks" water..
enjoy -
here's something to have in the fridge... yummy stuff..
Stuffed Pickled Green Chillies
Part Un - Stuffing
dried shrimp
bit of red chilli
tumeric (fresh)
unripe papaya
Method
grate the unripe papaya
pound the crap out of the dried shrimp, red chilli and tumeric into a coarse pasty mess.. heat up a wok with a bit of oil and stirfry that bit for a while to bring out the fragrant oils locked in the stuff..
after the stuff becomes fragrant (doesn't take long) throw in the papaya and stir around for a very short while just to mix up the stuff..
remove and allow to cool
Part Deux - Green Chillies
get some BIG FAT (must be big and fat) green chillies (not bell peppers), slice them lengthwise and remove the insides... try not to break the chillies as it's the crunch which makes it yummy
Part Trois - Putting The Thing Together
get the cooled stuffing and shove into the prepared green chillies... be generous...
Part Quatre - Pickling
get a jar which will fit the chillies in.. put the stuffed chillies into the jar
dissolve a bit of sugar into vinegar to take the edge off the vinegar... a little will do..
pour the vinegar into the chillies and bung into the fridge
ready for eating in about 1 to 2 days -
dondon's contribution of TX's recipe
TX's Fav Potato Salad
Potatoes
Onions
Bacon
Chives (chinese/english watever) - chop this up
Mayo
Black Pepper (freshly crushed)
Salt to taste
Cook potato, skin, cube. Fry bacon til crispy and chop it up. Sweat onions in bacon oil. Mix potato, bacon, onions, chives, mayo, salt and black pepper. Eat it warm or chilled -
and another from dondon
Ginger & Spring Onion Chicken
1 chicken chopped up (or deboned chicken)
Ginger
Spring Onion
Soya Sauce
Oyster Sauce
Sesame Oil
Cooking Oil
Season chicken breast with 1/4tbsp soya sause and 1/2tbsp oyster sause. Season the other chicken parts with 1/4 tbsp soya sause and 3/4 tbsp oyster sause. let them sit for at least 20mins.
Chop ginger into strips. about 1 big handful should be enough. Same for spring onions, about 1-2 big handful.
Heat wok. Add 1tbsp cooking oil 3/4tbsp sesame oil. Add ginger and fry till it smells v nice. Add chicken. Mix well and cover. When it is cooked, add spring onions. Mix and serve! -
here's one from Herzog_Zwei
Steamed Pomfret
1 standard size pomfret(black or white)
Hua Diao Cooking Wine(2 teaspoons)
Swatow Preserved Plums(1)
Scallions(in 1 inch strips according to taste)
Ginger(jullianed to stripes according to taste)
Lard( 2 dinnerspoonful)
Soya Sauce(according to taste)
Serves 3 to 4
Cook for 25 to 30 mins(poke through with chopstick to check if thoroughly cooked) -
Steamed Spare Ribs
Ingredients:
1 kg of spare ribs (chopped into small segment)
1 Tablespoon of salted soya bean
1 x Preserved Plums
2 x Fresh chillies
2 - 3 tablespoons of Water
3/4 teaspoon of Sugar
Soya Sauce
Corn Flour
Method:
Marinade the spare ribs with some corn flour and soy sauce for 30 min. Mash the salted soya bean, preserved plum and fresh chillies in a bowl (or mortal and pestel if you have one). Remove the stone of the plum from the "salted soya bean mixture". Add 2 - 3 tablespoons of water and 3/4 teaspoon of sugar and stir until sugar is dissolved.
Pour the "mixture" on the marinated spare ribs until all the ribs are covered with the "mixture". You can add a few tablespoons of water to it if you want more sauce (optional). Steam it for about 20 - 25 min.
Serve it with rice. Yummy!! -
Deep fried/Grilled Chicken Wings (Very simple)
Ingredients:
10 x Chicken Wings
Soya Sauce
1 teaspoon of 5 spice powder
Method:
Marinade the chicken wings with 5-spice powder and soy sauce for 1 hour. Simply deep fry it or grill it in the oven until cooked. The grilled version is my favourite. Nice!! -
Beckham Pear and Blue Cheese Salad
Ingredients:
2 x big Beckham Pear - preferably very ripe ones (more juicy)
Mayonaise
Blue cheese
Method:
Peel off the skin on the beckham pears. Cut them into small cubes and put them in a bowl. Add in some mayonaise (just enough to mix well with the pear) and a small bit (to your liking ) of blue cheese. Mash the blue cheese in the bowl and mix it well with the mayonaise and pear.
It makes a very good side dish with BBQ/grilled food. -
Pickled Crab
What:
- Live Mud Crab
- a LOT of dark soy sauce (superior grade but must be salty enough to preserve crabs)
- garlic, smashed.. as much as you want for taste
- chilli, cut up.. as much as you want for taste.
How:
- Clean the crabs.. until they are VERY clean.. this involves the little flap/tail bit where you actually have to squeeze the yuck out..
- do NOT kill the crabs or allow the shell to crack..
- wipe until totally dry.. this is very important.. allow crab exterior (shell) to dry totally...
- place crab into a pot and start pouring the dark soy sauce into the pot until the crabs are covered... this starts the pickling immediately and also kills the crabs..
- add the smashed garlic and chilli into the mess.. stir a bit..
- after a couple of days, the crab is ready to be eaten.. serve with shell cracked and soaking in vinegar and chilli.. best with teochew porridge..
(this same method can be used for the tree-climbing "vinegar crab" which lives in swampy mangrove areas.. teochew call it "buar-kee" ) -
got scolded by bear
so here's another recipe... This is my personal fav as it is good for the skin, lungs and eyes.
White Fungus with Wolfberries in Almond Soup
1 pack white fungus (250g)
Wolfberries (2-3 chinese spoonful)
Almond (abt 1/2 chinese rice bowl. get the sweet kind from chinese medical shop)
Yellow Rock sugar to taste
Soak, wash and drain white fungus. U may cut it up for easy eating or leave it as a whole.
In a pot of water, add almonds and boil for 40-50mins. The smell of the almond should be v strong. Add white fungus and boil till it is almost clear. Add wolfberries and yellow rock sugar to sweeten.
Ready to be served hot or cold.
Alternately, add steamed papaya for more nuitrition. -
Easy Two-Egg Pavlova
(The pavlova in the picture was my first attempt, before I had a proper tray and you can see I have overcooked it slightly and some "peaks" were burnt. )
Ingredients:
Shell:
2 egg-whies
1 1/2 (one and a half) cups castor sugar
1/2 (half) teaspoon vanilla
1 teaspoon vinegar
1 teaspoon cornflour
4 tablespoons boiling water
Filling and topping:
250ml of thickened cream
Fruits (eg. strawberry, passionfruit, kiwi fruits)
Method:
Shell:
Place all ingredients into small bowl of electric mixer, beat on high speed until mixture is very stiff (approximately 15 min). Spread on to prepared* tray. The mixture makes on 11 inch. pavlova.
Baking in electric oven - Bake in moderate (180 degrees celcius) oven for 10 min, reduce heat to slow (150 degrees celcius), bake for further 45 min, cool in oven.
Baking in Gas oven - Bake in moderate (180 degrees celcius) oven for 10 min, reduce heat to slow (150 degrees celcius), bake for further 1 to 1 1/2 hours, cool in oven.
Filling:
Beat the thickened cream with a electric mixer on high until cream is stiff.
Use a knife to gently "knock" the top of the pavlova shell to make a hole in the middle for the filling.
Fill the hole with the whipped cream and decorate it with fruits.
* To avoid the pavlova to stick to the baking tray, cover the tray with some cornflour. -
Cheesy Mushroom Toasty Melts
what:
can of cream of mushroom
canned champignons (chopped up to small pieces)
other mushrooms (cooked until softened and chopped into small pieces)
cheese (up to you, monterey jack, cheddar, mozerella are good)
thinly sliced white bread
cayenne pepper
how:
heat cream of mushroom, best done over a bath of hot water to prevent burning, do not dilute..
add mushrooms into the creamy mess and stir in until mixed nicely..
scoop stuff onto bread..
cover with cheeses
bake in toaster oven over low heat until cheese melts (adjust heat so that the bread is also toasted)
once done, dust very lightly with cayenne pepper
EAT!
p.s. it's a cheat version of the stuff served in Muddy Murphy's -
got the recipes for bak bwa?? remember someone posted it b4.. cannot find it now...
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edited.
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Sweet Eggplant Stew (Semur Terong)
Ingredients
- 1 lb. eggplant
- 4 tablespoon vegetable oil
- 1 tablespoon shallot
- 1 clove garlic, sliced
- Half a cup of water
- 1 tablespoon soy sauce
- Half tablespoon pepper
- Quarter tablespoon nutmeg
- 1 tablespoon vinegar
- Half tablespoon salt
- 1 tablespoon sugar
Directions
Cut the unpeeled eggplant into half inch thick slices, and then cut the slices in half. Fry lightly in 2 tablespoon of oil for 2 minutes or until light brown or softened. Set aside.
Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet soy sauce, pepper, nutmeg, vinegar, salt and sugar. Let these entire ingredients cook for approximately 3 minutes to prepare the sauce.
Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.
Make four servings.
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