Share your recipes!
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Yam Rice
Soak mushrooms.
Dice up 'hae bee' soak them for 20 minutes
Dice up Yams
Dice up mushrooms
Heat up wok with oil & bits of chopped garlic
stir fry the Yams, mushrooms in oil
Throw in spoonfuls of sugar
dashes of sweet soy sauce, fish oil, oyster sauce.
set aside
stir fry the diced up hae bee in oil & chopped garlic.
Set aside.
wash rice to cook in cooker.
add in the stir fry yams, mushrooms & hae bee.
cook.
When rice is ready. throw in big big spoonfuls of butter and mix thoroughly.
Serve with stirfry veggies or soup if you have them. -
Egg Mayo Sandwich fillings
Whatever eggs you have left that you want to get rid of for fresh eggs.
boil hot water and put them into the boiling water gently and keeps boiling for 10 minutes or longer, depends on how hard you want your eggs
Remove hard boil eggs and set aside to cool
Crack shells. and take out hard boil eggs.
cut/slice into cubes or mashed them in a container.
Throw in your choices of egg mayo sauce, tartar sauce or your thousand island dressing.
throw in dallops of grated parmesan cheese.
throw in spoonfuls of chilli sauce. mash them together and chill in fridge with a cover on the container.
when needed, spoon onto bread slices, fold and eat. add in pepper to taste.
Best when you have sliced tomato, cucumbers and fresh crunchy onions slices when you are not in a rush. -
Radish Soup
what:
a few radishes
a carrot (if you wish)
some pork ribs
1 dried cuttlefish or half a handful of dried scallops
1 slow cooker
how:
peel and cut up radishes and carrots into 1-inch pieces
rinse the cuttlefish and cut into 2 or 3 big pieces (or rinse the scallop)
get a pot of cold water, throw the ribs into it, bring to boil..
once it boils, remove the ribs, put them in the slow cooker and throw the ickky water away
throw all ingredients in the slow cooker
fill almost to the top with water
allow to simmer for about 24 hours..
enjoy!
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stolen from Jamie Oliver... thought about the tastes.. it WILL work
Baked Mozerella Spread
what:
mozerella
cherry tomatoes
basil leaves
anchovies
how:
slice up a couple of big lemons (crosswise) into 3/4 inch slices
remove the pulp to leave a ring of rind
shove some mozerella into the ring (half the depth)
put a slice of the cherry tomato into the mozerella
place a bit of anchovy into the cheese
place a bit of basil into the cheese
shove cheese until level with rind
use a couple of big basil leaves to cover up the whole thing (top and bottom, can also use greaseproof paper)
bake in 200 degree oven for about 4 minutes..
enjoy by taking the top off and slopping the melted cheese onto hot crusty bread
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Hmmm, any recipe for c.o.ck.tail??
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As requested, here's a couple of c-o-c-ktail recipes:
(1) Singapore Sling
Ingredients:
2 oz or 56ml gin
juice of half lemon
1 teaspoon powdered caster sugar
soda water
half oz or 14ml cherry brandy
Method:
Pour the gin, lemon and sugar into a glass (Pilsner) filled with ice. Stir. Add the soda water, leaving just enough room to float the cherry brandy on top. To garnish, place a lemon wheel inside the glass, and drop in a cherry if desired.
(2) Pina Colada
Ingredients:
3 oz or 84ml light rum
3 tablespoon coconut milk
dash pineapple juice
half handful of fresh pineapple (chopped)
dash sugar syrup (optional)
Method:
Blend all the ingredients at high speed with a cup of crushed ice until smooth. Pour the mix into the glass (Large Wine Glass). Garnish with a pineapple wedge and 3 pineapple leaves. -
Hey, thanks. BTW, i'm new here. Any place to let people know me and for me to know people?
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SORRY double post...
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Continuing my previous c-o-c-ktail recipes.....
(3) Tom Collins
Ingredients:
2 oz or 56ml gin
juice of half lemon
1 teaspoon powdered caster sugar
soda water
Method:
Shake the first 3 ingredients together with ice and strain into an ice-filled glass (pilsner). Fill with soda and stir. Garnish with an orange slice and a cherry.
(4) Sex on the beach
Ingredients:
1 oz or 28ml peach schnapps
Three-quarter oz or 21ml vodka
cranberry juice
orange juice
Method:
Pour the peach schnapps and the vodka into a sugar-rimmed glass (highball) filled with ice. Top with cranberry and orange juice. Garnish with an orange wheel and a wedge of lime.
(5) Pick me up
Ingredients:
1 oz or 28ml brandy
Three-quarter oz or 21ml lemon juice
Three-quarter oz or 21ml orange juice
dash sugar syrup
champagne or sparkling wine
Method:
Shake the first 4 ingredients together with ice and strain into a flute. Top with champagne or sparkling wine. Place a twist of lemon and a twist of orange inside the flute to garnish. -
Cherry Ripe mud cake
Ingredients:
250g butter, chopped
1 tablespoon instant coffee granules
1 and two-third cups (400ml) coconut milk
200g dark eating chocolate, chopped coarsely
2 cups (440g) caster sugar
three-quarter cup (110g) self raising flour
1 cup (150g) plain flour
one quarter (25g) cocoa powder
2 eggs, beaten lightly
1 teaspoon vanilla extract
2 x 85g Cherry Ripe bars, chopped coarsely
200g dark eating chocolate, chopped coarsely, extra
125g butter, chopped, extra
Chocolate Panels
300g dark chocolate Melts
1 teaspoon vegetable oil
Method:
(1) Preheat oven to slow (150 deg. C or 130 deg. C fan-forced). Grease deep 22cm round cake pan; line base and side with baking paper
(2) Melt butter in large sauce pan; add coffee, coconut milk, chocolate and sugar. Stir over heat until chocolate melts and sugar dissolves; cool to room temperature.
(3) Whisk in sifted dry ingredients, then egg and extract; stir in half of the Cherry Ripe. Pour mixture into pan, top with remaining Cherry Ripe; bake about 1.75 hours. Stand cake 10 min; turn, top-side up, onto wire rack to cool.
(4) Combine extra chocolate and extra butter in small saucepan; stir over low heat until smooth. Refrigerate until mixture is spreadable.
(5) Meanwhile, make chocolate panels*.
(6) Spread chocolate mixture all over cake; place chocolate panels around side of cake.
*Chocolate panels
Combine chocolate and oil in medium heatproof bowl; stir over medium saucepan of simmering water until smooth. Cut two 6cm x 50cm strips of baking paper. Spread chocolate evenly over strips; lift strips to allow chocolate to drip off paper. Allow chocolate to set, then, using ruler as a guide, cut chocolate into 4cm panels with sharp knife. Carefully peel away baking paper.
tip: You can also melt the chocolate for the chocolate panels in a microwave oven; melt on Medium (55%) about 1 min, stirring twice during cooking. Stir in the oil once the chocolate has melted. -
as per choco's request
baked soy sauce pork ribs ....
this is so easy, a 5 year old can make it ..... the one essential ingredient is time ...
ingredient
racks of ribs,
zip lock baggies, large,
bonito flavoured shoyu,
sugar,
sprinkling of oil
that's it !!! ...
method of prep:
1. put the rack of ribs inside the zip lock baggies,
2.mix the shoyu and sugar and warm it up slightly to melt the sugar ....
3. pour the marinate into the baggies and let it soak into the ribs overnight at least ... you should get racks of lovely, dark brown ribs at the end of it
4. line a baking tray with foil and sprinkle with oil, put ribs on and bake at 250F for one and a half hours for each side ... pour left over marinate onto meat ....
the meat will have that flossy, fluffy texture and fall away from the bones ....
I'm sorry I forgot to take pics .... the ribs were so good I totally forgot about it .... -
Meant to make potato meatballs.
End up, I throw in parmesan in the mince meat and didnt want to burn the cheese in the deepfryer.
So it became Marsh potato with mince meat fillings.
Mince meat. Mix in oyster sauce, oil & parmesan cheese.
potatos skinned, boiled and mashed.
spread mashed potato on hand. teaspooin of mince meat and wrap mash potato around minced meat.
deep fry in deep fryer. -
MM's IRISH STEW
(reposted for easy ref)
INGREDIENTS
2 lb (900g) Gigot Mutton or Lamb chops
2 lb (900g) Potatoes
1 lb (450g) Onions
1 large Turnip
4 large Carrotts
1 bay leaf
1 Sprige of Parsley
Pepper & Salt
Pinch of thyme ,sage (or favorite mix of herbs)
1 and a half pints (850ml) of Water
INSTRUCTIONS
1. Divide the meat up into even cutlets (ignor if using lamb chops)
2. Cut off all excess fat from meat
3. Peel and half Potatoes
4. Peel and Slice the Onions
5. Peel and Chop Turnip and Carrotts
6. Place the Meat in a Large Pan, add a pinch of pepper,salt, bayleaf and seasoning on top
7. Place the remainding Ingredients in the Pan in layers as following:
Meat - Onions - Turnips - Carrots - Potatoes
8. Add a pinch of seasoning between each layer
9. Add Water, salt, pepper and seasoning to taste bring to the boil
10. Reduce heat and place lid on Pan, simmer on a gentle heat for 2 hours
11. Check regularly and stir if necessary to ensure no sticking is occuring
12. Add additional water if required, remember the dish should be quite thick, so do not make it too watery.
13. Chop the Parsley finely and lightly sprinkle on top of stew when serving
Serving Suggestion: With Homemade Brown Bread and Irish Butter
http://www.muddymurphys.com/mmc_recipes.htm -
Simple easy pig's trotters with ginger and vinegar
2 pig's trotters, approx 2kg
1 kg old ginger, skinned & smashed lightly
4 tablespoons sesame oil
1 bottle black vinegar (you need 4 cups)
9 cups of water
600g brown sugar(can adjust to your taste)
4 hard boiled eggs, shelled
* clean and pluck hair off pig's trotters, cut into big serving pieces. (tell the supermarket people to cut it for you the best)
*Heat sesame oil in a wok, when oil is hot, fry the old ginger till golden brown and gragrant.
*put the fried ginger into a big claypot. Incude in the viengar, water and brown sugar. Bring to boil and leave to simmer for half hour till the ginger becomes soft. (If not claypot, the slow cooking pot or the very least...the teflon coated electic rice cooker.)
*put in the pig trotters and continue to simmer till trotters are sofe (approx 2 hours)
*add shelled hard boiled eggs half an hour before serving.
Note: the best if you simmer the vinegar for a week in the slow cook crockpot. Top up with pig trooters & vinegar as and when you run out or run low. The finally last day of that vinegar is going to be gluey and taste great.
For extras: throw in some 5 star spice. -
Lazy auntie's Braised Pork Hocks. (Instead of pork trotters, family prefers pork hocks, cos it got more meat.)
4 slices of pork hocks.
4-5 slices of ginger
1 tablespoon sugar
1 tablespoon salad oil (I use cooking oil)
10 pieces dried black mushroom (I use fresh shitake mushroom)
1 cup dark soy sauce
1 cup light soy sauce
Dried chilli (No chilli, so I used chilli powder; I threw in 1 teaspoon chilli powder)
Peppercorns (no peppercorns, so I used black pepper; 1 teaspoon)
Star Anise 2 pieces
5 spice powder (1 teaspoon)
1 cup rice wine
some salt
some water to help cover the ingredients in the final stewing pot.
Here's how.
Wash the pork hocks
Put a pot of water to boil, put in pork hock to boil for 3-4 minutes
In a wok or a bigger cast iron pot. Put in oil fry the ginger and the sugar till the sugar melted.
Put in the mushrooms.
Put in the pork hocks & pour in the dark soy sauce, light soy sauce, rice wine & some water to cover totally
Sprinkle in the dried chilli or the chilli powder,
Sprinke in the peppercorns or black pepper
Sprinkle in the 5 star powder
Throw in the star Anise
some salt
Put everything to a boil and use slow fire to slow cook after boiling.
For extras,
hard boil some eggs. cracked the eggs sheels and put into the braised pork soup for the extra braised eggs 1/2 hour before serving.
Also save the soup and use them to boil noodles. So you have braised noodles too.
To thicken the soup, you can also add in some corn starch.
And for serving, some black vinegar at the side.
For truly hawker style, some deep fried fish slices, onion stalk slices. -
Elindra's receipe for Steamed Garlic Prawns with Egg White
(Quantity = by agaration
)
Just marinate the prawns with garlic and a little bit of chinese wine if you want (helps to slice the shell abit if u want too)
[Optional item: ginger]
Add in some chicken stock with with egg whites and just steam the prawns and the egg together
Can add in egg tofu too if you like -
Volka Fruit Cocktail Agar Agar.
drain can of fruit cocktail, save the sweet liquids.
Soak fruit cocktail in volka.
Boil water, boil agar agar (as per agar agar pre mix cooking instructions)
add in can sweet liquids in place of sugar.
Add in some sugar too cos sugar helps solidify the agar agar.
scoop fruit cocktail into container
pour in the agar agar soluntion
leaves to set in fridge.
ready to serve. Turn container upside down to extra solidified agar agar.
Serve agar agar. -
Simple duck soup with preserved mustard.
4 duck wings
1 cup baby carrots
1 small packet preserved mustard from supermarket
1/2 cup honey
1/2 cup dark soy sauce.
put ingredients into a slow cooker of hot water.
put to boil.
cut some red chilli with dark soy sauce and serve on the side.
best if you also have some yam rice ready. -
Aggaration scrumble eggs. (great for small children)
2 egg
1/2 cup milk
1/4 cup shredded parmesan cheese
Miss all together.
In a frying pan, some oil.
Pour in the egg/milk mixture, when you see te eggs forming at the sides of the pan, agitate the pan and use the spatula to move the eggs mixture around so they have the chance to cook by forming into lumps.
Keep agitating the pan and the egg mixture till the eggs are of your preferred texture and consistency.
Serve with toast or boiled sausages, if you want any. -
Chilled Wine (Hua Tiao) Chicken
Ingredients
Chicken (Just just whatever part you like but I like wings or drumstick)
Hua Tiao Wine
Fresh Grated Ginger / Ginger Powder
Soysauce (I like to use the Wo Hup Tangkwei soysauce for this)
Sesame Oil
Pepper (optional)
Method
Marinate the chicken with a dash of sesame oil, some grated ginger/ginger powder, dash of Hua Tiao wine and some soysauce. Add the dash of pepper if you want. Let this marinade over night
Steam chicken till cooked
Remove it from the sauce collected below onto another plate
Let it cool alittle and put it in the fridge for at least 2 hrs
Pour a mix of Hua Tiao and Soysauce over it and garnish with Parsley and serve -
Stir-fried Pork Tenderloin with Preserved Chai Sim
Ingredients
1 Pork Tenderloin
Preserved Chai Sim
Soysauce
Sugar
Sesame Oil
Grated Ginger / Ginger powder
Garlic (Optional - Leave this out if u want a lighter flavor)
Corn Flour (Abit only. This is to ensure the sauce is a little thicker)
Method
Cut Pork Tenderloin into bite size pieces
Marinade Tenderloin with soysauce, preserved chai sim sauce (the liquid inside), a bit of sugar, dash of sesame oil, grated ginger and corn flour overnight.
Stir-fry it with garlic (optional) and garnish with parsley or spring onion -
Nai Bai with Mushroom and Gingko Nuts
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Ingredients
Nai Bai or whatever veggie you like
Gingko Nuts
Fresh mushroom of your choice
Minced Garlic
Chicken Stock
Oyster Extract / Sauce
Corn Flour
Method
Cook Gingko Nuts & Mushrooms in the chicken stock
Add in Oyster Extract / Sauce for additional flavor and taste
Add in Corn Flour to thicken it
Set aside
Stir fry Veggie with Garlic
Pour the sauce over veggie.
Serve -
Above recipes I posted is based on 'agaration'
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This is not exactly cooking, but its done at the kitchen, so I thinkk I should add on here.
2 big green apples.
2 cups clear fruit juices. preferably peach or apple juice.
Skin apples,
Core apples if you have a corer
Slice them or cube the apples.
Put in tupperware containers and cover with juices.
Refrigerate. -
Posting this for reference
Ingredients
Godiva Tiramisu
GODIVA LIQUEUR, 5 ounces divided (3+2)
ESPRESSO OR STRONG BLACK COFFEE, 1/2 cup
LADYFINGERS, 16 to 20
MASCARPONE, 1 pound
EGGS, 2, separated
CONFECTIONER'S SUGAR, 1/3 cup
DARK CHOCOLATE, 3 to 4 ounces, grated
Directions
Mix 3 ounces of Godiva Liqueur with coffee, and set aside.
For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1-cup souffle dish.
Pour 1 ounce of the reserved coffee into each souffle dish and set aside.
Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth
Whip the egg whites until stiff, and fold into the cheese.
Divide the filling evenly among the souffle dishes.
Sprinkle with chocolate and refrigerate overnight.
http://www.heavenlytiramisu.com/rcp-108.htm