Share your recipes!
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Quick and Easy way to make Yummy Cheese Toast, especially at night..
spread some butter onto each Toast (sliced).
then put the sliced Cheese on it.
Put in Oven.
5 minutes....
Melted Cheese with hot butter on Crispy Toast --- Yummy..
for Lazy Me.. -
can you share your recipe website or your cooking blog at here
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thanks i am staying oversea this will be helpful.
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Adapted from Periplus Mini Cookbooks: Fabulous Fete and Gift Recipes.
You need a really sharp knife to cut into a slice like this...
Not like this...
CARAMEL SLICE
Prep time: 15min
Total Cooking Time: 30min
Difficulty: Medium
Makes 30 per tray.
Measurements:
1 cup = 250ml
1 cup desiccated coconut = 90g
1 cup self raising flour = 125g
You may need a mini weighting machine =x
THE BOTTOM LAYER
3/4 cup desiccated coconut (shredded coconut)
1/3 cup soft brown sugar
3/4 cup self raising flour
100g butter, melted
1 teaspoon vanilla essence
Topping: Second layer
400g sweetened condensed milk
30g butter
2 tablespoons golden syrup
2 teaspoons instant coffee
2 teaspoons hot water
Icing: Top layer
120g dark chocolate, chopped.
60g butter, chopped.
Steps
1) Preheat oven to 180'C. Line base and sides of deep 28 X 18 cm rectangular tin with baking paper, extending over all sides of the tin.
You really need a deep tin because if u use a thin one, the caramel layer(2nd layer) will be thick... and then when u remove from fridge, it's really difficult to separate the whole caramel slice from the baking paper... The Caramel will stick to the paper de!
2) Place the coconut, sugar and flour in a large bowl and mix together. Make a well in the centre.
Stir in melted butter and essence; mix well. Press mixture evenly into base of prepared tin.
Bake 12-15 min; remove slice from the oven before the edges begin to brown.
Beware if ur oven doesn't have a stable heating... some ovens heat up in the center first beside the sides... so keep a close watch.
3) TO MAKE TOPPING:
Place condensed milk, butter, golden syrup, and combined coffee and water in a small pan.
Stir over medium heat until miture boils.
Reduce heat and simmer, stirring, for another 5 min.
Pour caramel mixture over the cooked slice base.
Return tray to over and bake slice for another 10 min.
Remove from oven and set aside to cool in tin.
4) TO MAKE ICING:
Place the chocolate and butter in a small, heatpoof bowl.
Stand the bowl over a pan of simmering water.
Stir until chocolate and butter have melted and the mixture is smooth.
Spread icing evenly over the still-warm caramel layer of slice; smooth icing using a flat bladed knife. Refrigerate Caramel Slice until icing sets.
You can use any method to make the chocolate melt actually... I used Hershey Dark Chocolate. Please... use dark chocolate instead of sweetened one because Caramel is already sweet. If u use normal/sweetened chocolate, you'll find the slice too sweet to be eaten =x.
Cuting into squares or bars Lift carefully from tin, removing corner slice first.
Store Caramel Slice in an airtight container in a cool place for up to one week.
All these ingredients can be found in NTUC. I bought all of them in Jurong Point's NTUC, including Hershy Dark Chocolate for baking. -
Apricot Chicken
Ingredients:
1 whole chicken (chopped) or 1 kg of chicken pieces
1 can of apricot nectar
1 big brown onion, chopped
1 packet of french onion soup mix
*Preheat oven to 180 deg C*
Method:
(1) Heat some oil in wok/pan on the stove
(2) Add in the onion until it's slightly "cooked" then add in the chicken pieces.
(3) Once chicken is slightly brown, pour the can of apricot nectar and the packet of french onion soup mix in.
(4) Turn down heat slightly and stir it until onion soup mix is dissolved.
(5) Simmer it for 2-3 minutes
(6) Pour the whole thing onto a oven dish
(7) Cover the oven dish with its lid (if it comes with a lid) or aluminium foil
(8 ) Cook it in oven for 30-40 min at 180 deg C
(9) Enjoy the apricot chicken with rice. Yummy!!!
*If you haven't had oven at home, you can always do it on the stove in slow heat. Problem with doing over the stove, you will have to continue to monitor the "sauce" to make sure it doesn't dry out. -
Anyone got the recipe for green bean soup ??
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From Health Promotion Board's website:Originally posted by JerryYan:Anyone got the recipe for green bean soup ??
Green Beans and Sago Dessert
Ingredients (Serves 5)
3 dsp green beans
1 1/2 dsp pearl sago
1 cup low fat milk
1 pandan leaf
1/2 cup sugar
Pinch of salt
2 cups water
Method
Boil green beans in water until soft.
Add sugar, milk, salt and sago.
When sago turns clear, remove from heat.
Serve either hot or cold.
Nutrient Analysis (per serving)
Calories 145 kcal
Total Fat 1 g
Saturated fat 0 g
Cholesterol 3 mg
Dietary Fibre 1 g
Sodium 101 mg
Useful tips:
Presoak green beans for 1/2 hour to shorten cooking time.
Recipe courtesy of Home Economics Teachers Association -
add ham below the cheese, taste great too. and if u replace butter with abit of pasta sauce can make an inpromptu pizzaOriginally posted by pure_lotus:Quick and Easy way to make Yummy Cheese Toast, especially at night.. -
i stole this from the webbie of the guy who made bacon cereal
Bacon Cheese Baconburger
Ingredients:
The first thing you'll notice is two different types of bacon. You've got your thick sliced on the left and the traditional sliced on the right. The thin sliced was much fattier and I thought this might be necessary to help hold the patty together and excrete bacony goodness that would become the glue of my baconburger. I also opted for wheat buns and light Ranch dressing. We've all read about the health advantages of wheat bread over white bread, so that choice should be obvious. That white bread stuff will kill ya. Without wasting any time I began to slice the bacon into pieces roughly 1" in width:
You're probably wondering how I turned bacon into ground bacon. I had initially wanted to buy a meat grinder for this, but after pricing them realized it was a little excessive for this project. Then I remembered that I own a food processor and that should do the job just fine. Grinding raw bacon was probably not a use my parents had thought of when they bought it for me.
You may think you've done a lot of strange things in your life, but until you've put slices of raw bacon into a food processor at 10:30pm, you really haven't even scratched the surface of strange. Without a doubt, this was the oddest experience of my life. Even weirder than witnessing a homeless man arguing with a hot dog wrapper.
Strike that. Pressing the "Pulse" button on my food processor and watching raw bacon being ground into tiny pieces was the strangest moment of my life. I'd write more, but there's no metaphor to properly describe this experience.
After grinding over a pound of bacon, I was left with a bowl of this:
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I couldn't imagine that I would shortly be eating that. It's kind of like when you first found out what hot dogs were made of and thought you could never eat another as long as you lived. Certainly an unsettling experience, but something we all get over. Just like I got over looking into a bowl of ground bacon.
The next step was to form the bacon into patties. Originally I was planning on making one monster patty, but realized it would be nearly impossible to cook it all the way through. Raw pork and the human body don't agree with each other so well. So, I made two thinner patties:
The one on the right was significantly thicker than the one on the left, but I was so proud of my work that I couldn't re-form them. I decided to practice with the large patty, learn from my mistakes and ideally perfect the thinner patty. To the best of my knowledge, nobody had done this before. I was venturing into uncharted culinary waters. I felt like the Christopher Columbus of bacon.
Method:
Here's the first, thicker patty cooking:
As expected, the first burger was a bit of a disaster. The patty came apart in a few places and was spitting hot grease at me continously. It was like a king cobra defending its territory, only with hot grease instead of venom. Tasty, tasty venom. I was able to perfect a method of flipping the bacon patty utilizing two spatulas.
There is a lapse in pictures here. The only explanation that I can offer up is that I had inhaled a few days worth of sodium from the cooking fumes and was not thinking straight. I think I am the first person to have freebased bacon. Unfortunately I don't have any pictures of the second, thinner patty cooking. Nor are there any pictures of the many puddles of grease on my stove that later joined forces to form a grease lake.
Without further ado, I present The Bacon Cheese Baconburger:
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The final contents: baconburger patty, cheddar cheese, 2 slices of bacon, ranch dressing and fresh ground pepper. Wait--what's that on the crown of the bun?
It's Walla Walla Sweet Onion Mustard with Smokey Bacon! Yes, the only way to top a baconburger topped with 2 slices of bacon is with a bacon mustard. Mustard with bacon in it. Talk about a timesaver. If anyone knows where to find mayo with bacon in it, please e-mail me.
If there's one thing I've learned in my years of bacon consumption, and I believe it's the only thing I've learned, is that you need a big glass of water at the ready:
What good is a burger picture without a cross section view:
I can almost smell it. Wait, that's just the lingering aroma in my apartment.
And finally, the obligatory empty plate picture:
I'd like to say I'll never attempt anything this stupid again, or that I've learned my lesson or something else along those lines. But I haven't. I think I've made it abundantly clear that I will continue to do stupid things without any regard for my health. See you next time!
(source: www.speakeasy.org) -
Assam Pork Ribs
chuck about 1.5 to 2kg pork ribs into tap water, bring to boil (for about 30 seconds)
throw away water.. remove ribs (this is to extract the scummy bits from pork)
put all into slow cooker.. add assam water.. about 1 to 1.5 bricks will do
assam water = the type you buy in the market in a pack.. i use "orchid brand".. a brick of of it mashed in water.. allows you to remove the seeds and stuff like that too..
add the assam into the slow cooker and add water until it covers the ribs about 1/2 to 1 inch above the ribs..
take 1 big chilli and cut lengthwise turning it into a 'flower' (this adds to the taste) toss inside...
cook for a few hours...
taste when pork is cooked.. if not sour enough, add bit more assam.. if necessary, stir in sugar
the last bit of tasting is because assam varies in its taste and acidity.. so that part is for your own taste.. takes a few tries until you get enough experience to cook it perfectly but even those not perfect (like on saturday) is still pretty good -
Funny thing happened while I was making dinner. My spahetti dinner turned into chicken parmesan. I was about to add minced meat into the sauce when I realise that I had none! Panic!!! Since I had to make chicken parmesan, I had to make bread sticks too.
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BULGOGI
(From Chung Jae Lee - Mapo Restaurant)
Marinated beef tenderised and flavoured with blended nashi pear and onion, cooked on a hot plate with onions and sprinkled with sesame seeds.
INGREDIENTS
600g scotch fillet
¾ cup Korean soy sauce
¼ cup water
40g sugar
1 tbsp minced garlic
1 nashi pear
1 onion
1 tbsp sesame oil
Pinch pepper
Pinch salt
Grape seed oil or olive oil
½ onion sliced
Spring onion sliced
Sesame seeds
Pine nuts
Optional garnish: finely sliced red pepper, sesame seeds
DIRECTIONS
1. Slice the scotch fillet as thin as possible. Add Korean soy, water, sugar, garlic, salt and pepper. Puree the nashi pear and onion in a blender and add this to the marinade. Leave to marinate for approximately 30 minutes.
2. Just before cooking, mix through sesame oil.
3. Heat a heavy based pan and add either grape seed or olive oil. Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef. Add sliced onion and spring onion and cook for another minute.
4. Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.
Tip: Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi. Roll up and eat. -
DOL SOT BIBIMBAP
Suzanna Kim - Jang Won Restaurant
This is the most delicious mix of beef, rice and slivered vegetables which have been blanched and dressed with sesame oil and soy sauce for extra flavour, all cooked in a stone bowl to make the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and pepper paste through and eat – with a spoon.
Serves 4
INGREDIENTS
2 small carrots
1 small white radish
2 small zucchini
1 bunch spinach
1 bunch yellow bean sprouts
1 cup of dried mushrooms
400g scotch fillet beef
4 eggs, yolk only
Korean chilli paste*
3 cloves garlic, crushed
4 tbsp sesame oil
Soy sauce
Salt and pepper
4 cups hot cooked white rice (short grain)* (see method at Step 1)
4 dol sot stone bowls*
* All these items are readily available at any Korean grocery store.
DIRECTIONS
1. Wash and drain rice with cold water three times. Put into saucepan and place your right hand on top of the rice. Fill with cold water until the water just covers the top of your hand. Place on stove with lid on and on high heat leave for approx 20 minutes.
2. Slice scotch fillet into thin slices no more than 5cm long and combine with soy sauce, pepper, some of the sesame oil, garlic and a pinch of sugar. Stir fry until beef is golden brown. Remove from stove and allow to rest.
3. Soak the dried mushrooms in water until they become soft. Slice thinly and mix with sesame oil, soy sauce, garlic and pepper.
4. Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.
5. Bring water to the boil and blanch spinach for approx 15 seconds, repeat with the yellow bean sprouts. Combine with salt, crushed garlic and sesame oil. Set aside.
6. Pour a teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl
7. Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
8. Remove from heat and serve. Be very careful as the stone bowl will be extremely hot. -
JAPCHAE
Deliciously chewy potato starch noodles cooked with julienned vegetables which have been lightly cooked in sesame and soy sauce. Japchae is a popular Korean dish for parties.
Serves 4-6
INGREDIENTS
100g lean beef
200g “Japchae” sweet potato noodle
1 onion cut into thin strips
1 carrot cut into thin strips
1 green capsicum cut into thin strips
6 “Pyogo” shiitake mushrooms, soaked and cut into thin strips
1 egg, white and yolk separated, each beaten, fried thinly and cut into strips
Salt
Vegetable oil
Marinade (for beef)
4 tsp soy sauce
2 tsp sugar
2 tsp sesame oil
Black pepper
Sauce
4 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
DIRECTIONS
1. Cut beef into thin strips and marinate.
2. Soak the sweet potato noodle in water for a few minutes. Cook in plenty of boiling water for 5 minutes. Rinse in cold water and drain well. Cut noodles into roughly 10-15 cm lengths. Mix with sauce.
3. Stir-fry the vegetables separately in a lightly greased pan with a pinch of salt, set aside.
4. Stir-fry the marinated meat and the mushroom separately and set aside.
5. Stir-fry the noodles for a couple of minutes and put into a large bowl. Combine all the ingredients.
6. Add more soy sauce, sugar or sesame oil to taste. Place thinly sliced egg white and yolk on top of noodles for garnish. Heat before serving (or serve cold).
Variation: Instead of green capsicum, use green beans or English spinach lightly blanched and stir-fried. Several kinds of mushrooms can also be used to make ‘Mushroom Japchae’. -
Herb Roast Pork. (source:www.allrecipe.com)
PREP TIME 20 Min COOK TIME 3 Hrs READY IN 3 Hrs 20 Min
INGREDIENTS
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1 (5 pound) boneless pork loin
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons soy sauce
DIRECTIONS
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Serves abt 8. *but if you are serving people with Bear's appetite, cut that by half**edits*i used Balsamic vinegar instead of white vinegar, and increased the spices for more flavour. Was wonderful! -
hihi~
vk da jie~
my 1st post~
well, seems this thread appealing to me only :P
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Stir-Fried Kimchi with Bacon
Ok my mum gave me so much kimchi that we don't know what to do with it that I decided to cook it yesterday. If we ate it the 'traditional' way it's going to be some science experiment in the fridge
I cooked porridge last evening for dinner and the kimchi was to go with the porridge.
Ingredients
- Kimchi
- Minced Garlic
- Sesame Oil
Method
- Heat non-stick frying pan
- Add Sesame Oil
- Add Garlic and stir fry till fragrant
- Add Bacon and stir fry till fragrant
- Add in Kimchi and stir fry till water reduced
Very yummy with plain porridge :P
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Originally posted by SydneyLibrarian:
BULGOGI
(From Chung Jae Lee - Mapo Restaurant)Marinated beef tenderised and flavoured with blended nashi pear and onion, cooked on a hot plate with onions and sprinkled with sesame seeds.
INGREDIENTS
600g scotch fillet
¾ cup Korean soy sauce
¼ cup water
40g sugar
1 tbsp minced garlic
1 nashi pear
1 onion
1 tbsp sesame oil
Pinch pepper
Pinch salt
Grape seed oil or olive oil
½ onion sliced
Spring onion sliced
Sesame seeds
Pine nuts
Optional garnish: finely sliced red pepper, sesame seeds
DIRECTIONS
1. Slice the scotch fillet as thin as possible. Add Korean soy, water, sugar, garlic, salt and pepper. Puree the nashi pear and onion in a blender and add this to the marinade. Leave to marinate for approximately 30 minutes.
2. Just before cooking, mix through sesame oil.
3. Heat a heavy based pan and add either grape seed or olive oil. Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef. Add sliced onion and spring onion and cook for another minute.
4. Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.
Tip: Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi. Roll up and eat.
Hate to say this, but the above recipe for Korean Beef Bulgolgi is not exactly an authentic version. It seems to be more of a Fusion Cuisine.
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Originally posted by honeymouse:
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!!
can this receipe be used for BBQ chicken wings? and 5spice powder is what powder? hu jiao fen? any brand recommendations? I'm doing this marination tonight.. BBQ chicken wings and chops..
hope to find some kind souls to share their experience!
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why not get the pre-made BBQ sauce. Just use a little less as its high in sodium.
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Originally posted by cuddles:
can this receipe be used for BBQ chicken wings? and 5spice powder is what powder? hu jiao fen? any brand recommendations? I'm doing this marination tonight.. BBQ chicken wings and chops..
hope to find some kind souls to share their experience!
5 Spice is Wu Xiang FenHu Jiao Fen is pepper!!!