Love to Cook? Contribute your recipes here!
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Tau Suan
Also known as Lek Tau Suan
Here's the pic of the one I prepared a while ago...best served with char yu tiao
1 cup of mung beans (they are yellow in color)
100g sugar (or to taste)
1 liter water
Pandan Leaves
2tbsp potato starch mixed with 4 tbsp of water
1. Wash beans. Soak in water for about 30 minutes.
2. In a pot, add water to boil and put in pandan leaves (knot the leaves first)
3. Add sugar, beans to boil for 20 minutes.
4. Add starch and stir to disperse in soup
5. Boil till thickens.
6. Serve hot.
Picture for this dish is available but will be posted tomorrow because currently my computer is slow due to bandwidth overusing -
who wants to know how to cook instant noodles?
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Originally posted by alexkusu:who wants to know how to cook instant noodles?
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...walau emperor! you lucky fellow...
...your future wife can cook so much things... -
Originally posted by rainee:errr...may i ask wats dat for ah?
...he's toofree, nothing else to do...Originally posted by TooFree:... *sayang* rainee
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simple home dinner dish: chilli potato
peel potato, cut into prefered size. but preferably thin discs. soak in salt water for 15 min
warm little oil in wok, throw in chopped garlic. throw in potato discs and fry for a while.
after 5-10 min of frying, pour 2 cups of hot water (to 5 small potatoes) (careful the water may splatter the oil) and let potato boil until cooked. let the water evaporate until potato-water mixture becomes thick.
add your favour chilli sauce (i use TAO lemon chilli sauce extra spicy) and stir in.
serve with rice.
/slurps
long time never cook this liao... -
dark soy sauce ginger pork (er.. dunno wad else to call it)
slice pork into prefered size, marinate in dark soy sauce, pepper, salt, pineapple juice (if u want) for 30 min
warm oil, throw in chopped ginger (2 pieces or as preferred) and dried shrimps
throw in meat, fry for 5 minutes (not too long if not the meat becomes too hard not nice). then add hot water until it covers the meat. add more dark soy sauce and salt.
serve with rice (with chilli potato )
eh... sorry ah, my recipes all the amount very arbitury cos i cook how my mum teach me, so it's like passed down de... u need the "feel"... like add soy sauce in 2 big rounds around in the wok that kind... haha... -
Oooh.. because you can cook!Originally posted by rainee:errr...may i ask wats dat for ah? 
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stir fry meat with mushroom:
chop meat into small pieces and stir fry till half cooked.
add in finely sliced( very fine/small pieces) buttonmushroom(the white ballish one) and some water
add oyster suace and pepper stir fry till you shiok then take and eat
very simple hor? thats all i know how to make haha -
Originally posted by renorenal:...walau emperor! you lucky fellow...
...your future wife can cook so much things... -
err, others know how to do that oso lehOriginally posted by TooFree:Oooh.. because you can cook! -
/looks around
separates the glutton from the true connoiseurs -
actually, i saw this recipe which i'm dying to try out one of these days.. easy as heck..
get a pot which can handle about 1kg of mussels...
into the pot, put heat up some butter, put in some diced celery, potato and carrots... stir them around for a bit... add a little bit more butter (actually, a heck of a lot, a couple of tablespoons)
put in the mussels...
pour in beer (about over a cup's worth)
allow to come to a boil and cover until mussels are done (they open up)
enjoy
can replace beer with white wine too... -
hmm...sounds interesting...but not easy to find mussels over here...it is just hard to find any kinda seafood over hereOriginally posted by the Bear:actually, i saw this recipe which i'm dying to try out one of these days.. easy as heck..
get a pot which can handle about 1kg of mussels...
into the pot, put heat up some butter, put in some diced celery, potato and carrots... stir them around for a bit... add a little bit more butter (actually, a heck of a lot, a couple of tablespoons)
put in the mussels...
pour in beer (about over a cup's worth)
allow to come to a boil and cover until mussels are done (they open up)
enjoy
can replace beer with white wine too...
when i go back I will try this -
the "beer" part is very Belgian..
the "wine" part is pretty typical for seafood
and yah.. i would like to try cooking the thing one of these days too.. coz i LOVE seafood..
coming sunday, going with the Club 30 gang to Kuishin-Bo.. i hope they have Snow Crabs.. coz they're in season!
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Char Siew Chicken
Very easy dish...and a good one to impress your friends with also...cos it looks complicated, actually it is not
Pieces of chicken (thigh or chicken wings)
4 tbsp char siew sauce (Lee Kum Kee is a good brand )
1 tbsp fresh lemon juice
1 tsp sugar
Method
1. Mix all seasonings together and marinate for 30 minutes
2. Grill in preheated over 220 C for about 25 minutes.
3. Serve.
It will be good if you can marinate it over night -
I love seafood too...but the place I am in now is very inland...hence any seafood dishes are very rare here and therefore very expensiveOriginally posted by the Bear:the "beer" part is very Belgian..
the "wine" part is pretty typical for seafood
and yah.. i would like to try cooking the thing one of these days too.. coz i LOVE seafood..
coming sunday, going with the Club 30 gang to Kuishin-Bo.. i hope they have Snow Crabs.. coz they're in season!
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I know this dish..I used to love it back homeOriginally posted by starblue:dark soy sauce ginger pork (er.. dunno wad else to call it)
slice pork into prefered size, marinate in dark soy sauce, pepper, salt, pineapple juice (if u want) for 30 min
warm oil, throw in chopped ginger (2 pieces or as preferred) and dried shrimps
throw in meat, fry for 5 minutes (not too long if not the meat becomes too hard not nice). then add hot water until it covers the meat. add more dark soy sauce and salt.
serve with rice (with chilli potato )
eh... sorry ah, my recipes all the amount very arbitury cos i cook how my mum teach me, so it's like passed down de... u need the "feel"... like add soy sauce in 2 big rounds around in the wok that kind... haha... -
yeah.. i thought so...
oh well.. when you get home
thinking about seafood, i am terrible.. picking the fish until there is nothing but bones (head and all), and dismantling a crab and eating every morsel of flesh... and eating all the "disgusting" shellfish like cockles and everything
darn.. hungry again
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hehe...Originally posted by the Bear:yeah.. i thought so...
oh well.. when you get home
thinking about seafood, i am terrible.. picking the fish until there is nothing but bones (head and all), and dismantling a crab and eating every morsel of flesh... and eating all the "disgusting" shellfish like cockles and everything
darn.. hungry again
I dun really know how to eat crab cos sure got some morsels left one...sometimes find it very hard to eat them properly...
same with fish...I especially hate tose that got lots and lots of bones one
hehe I am hungry oso...time for lunch here -
it's quarter to 2am here..
and i leave nothing
just ask the people who went on organised makan sessions... i sat there and waited for them to finish with the fish.. and then i finished the fish
should learn by eating more crab... learn how to dismantle them... or get your guy to do for you
i would for my girl
if i had one
here's another recipe.. stolen from the wonderful Nigella Lawson
Chocolate Pavlova
whisk 6 egg whites then add in 300gms of sugar slowly..
to the meringue from the whisking, add vinegar and 3 sieved spoonfuls of cocoa butter, 1/2 bar of the best dark chocolate (chopped), by folding the stuff in gently
(the vinegar is to make the stuff gooey while the outside is crisp)
put the whole lot onto baking paper..
heat the oven to 180
bung it in.. after a while turn it down to 150.. bake for 1 1/4 hours..
take it out, add whipped double cream and raspberries.. shave a pile of chocolate onto the whole mess.. enjoy! -
Quite an elaborate dish...I took around 2 hours to prepare the whole thing, including the chilli But actually you can just get the pre processed garlic chilli sauce outside la...
And the picture here is somehow screwed up...the rice is burnt a bit
Chicken Rice
1 cup of rice
Enough chicken stock to cover the rice
1/2 tsp salt
1/2 tsp sliced old ginger + shallots + garlic
Pandan leaves
Oil + 8ml chicken stock
1/2 tbsp corn oil
mushrooms
Method
1. In a wok, add corn oil to heat
2. Add sliced ginger + garlic + shallots
3. Add washed rice, salt and chicken stock (8ml) and stir fry for 5 minutes
4. Put pandan leaves and rest of stock in rice cooker + green onions
5. Put fried rice in the dish, add in the mushroom
6. Remove and toss rice to fluff up.
Hainanese Chicken
Chicken pieces
1 inch young ginger
1 tsp salt
1 tbsp sesame oil
2 liters water
1. Add water and ginger to boil
2. Once boiling, slide in chicken pieces. Make sure water covers chicken.
3. Cook over low heat for 20 minutes uncovered.
4. After 20 minutes, turn off fire. Leave inside pot for another 10 minutes.
5. Remove chicken and let it cool completely.
6. Once cooled, add sesame oil and salt on palm and rub chicken inside out with salt and sesame oil.
7. Serve and drizzle chicken stock over chicken.
Ginger chilli sauce
1 inch of old ginger
10 pieces of red chilli
30 ml warmed rich chicken stock
1 tsp salt
1 tsp sugar
1tsp rice wine
1. Blend chilli, ginger and seasonings except chicken stock in a food processor till fine/smooth
2. Add chicken stock and stir to mix.
3. Ready to eat. -
evil recipe...potential to make me even fatter than the state I am already inOriginally posted by the Bear:it's quarter to 2am here..
and i leave nothing
just ask the people who went on organised makan sessions... i sat there and waited for them to finish with the fish.. and then i finished the fish
should learn by eating more crab... learn how to dismantle them... or get your guy to do for you
i would for my girl
if i had one
here's another recipe.. stolen from the wonderful Nigella Lawson
Chocolate Pavlova
whisk 6 egg whites then add in 300gms of sugar slowly..
to the meringue from the whisking, add vinegar and 3 sieved spoonfuls of cocoa butter, 1/2 bar of the best dark chocolate (chopped), by folding the stuff in gently
(the vinegar is to make the stuff gooey while the outside is crisp)
put the whole lot onto baking paper..
heat the oven to 180
bung it in.. after a while turn it down to 150.. bake for 1 1/4 hours..
take it out, add whipped double cream and raspberries.. shave a pile of chocolate onto the whole mess.. enjoy! -
your chicken also looks abit uncooked got blood oneOriginally posted by rainee:Quite an elaborate dish...I took around 2 hours to prepare the whole thing, including the chilli But actually you can just get the pre processed garlic chilli sauce outside la...
And the picture here is somehow screwed up...the rice is burnt a bit
Chicken Rice
1 cup of rice
Enough chicken stock to cover the rice
1/2 tsp salt
1/2 tsp sliced old ginger + shallots + garlic
Pandan leaves
Oil + 8ml chicken stock
1/2 tbsp corn oil
mushrooms
Method
1. In a wok, add corn oil to heat
2. Add sliced ginger + garlic + shallots
3. Add washed rice, salt and chicken stock (8ml) and stir fry for 5 minutes
4. Put pandan leaves and rest of stock in rice cooker + green onions
5. Put fried rice in the dish, add in the mushroom
6. Remove and toss rice to fluff up.
Hainanese Chicken
Chicken pieces
1 inch young ginger
1 tsp salt
1 tbsp sesame oil
2 liters water
1. Add water and ginger to boil
2. Once boiling, slide in chicken pieces. Make sure water covers chicken.
3. Cook over low heat for 20 minutes uncovered.
4. After 20 minutes, turn off fire. Leave inside pot for another 10 minutes.
5. Remove chicken and let it cool completely.
6. Once cooled, add sesame oil and salt on palm and rub chicken inside out with salt and sesame oil.
7. Serve and drizzle chicken stock over chicken.
Ginger chilli sauce
1 inch of old ginger
10 pieces of red chilli
30 ml warmed rich chicken stock
1 tsp salt
1 tsp sugar
1tsp rice wine
1. Blend chilli, ginger and seasonings except chicken stock in a food processor till fine/smooth
2. Add chicken stock and stir to mix.
3. Ready to eat. -
argh! i messed up... not cocoa butter but cocoa powder
here's another.. not too bad.. also from the wonderful Nigella Lawson
Japanese Buckwheat Noodles
Buckwheat noodles, follow instructions on the packet.. chill with ice-water
"sauce"
Honey, Vinegar, soy sauce and a dash of sesame seed oil.. sliced up spring onions (near the roots)..
also, toast a pile of sesame seeds..
add all together and enjoy