Home Cook Recipes Sharing
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Has been chatting in Club 30 for one of the interesting topics.
Regards to home cook food.
Thinking why not kick start a Threads for recipes sharing of home cook food.
Main Aim To Preserve our home cook recipes and intro to others who are interested in cooking n of coz eating
I will kick start first...
Mashed Taro With Ginkgo
Materials
Taro 600 g
Ginkgoes 80 g
Sugar 220 g
Spring Onion 4 sections
Lard 3 tbsp
Mashed Taro With Ginkgo
bai guo yu ni (Mandarin)
Steps
1) Boil ginkgoes with shells in water for 10 minutes, remove shell and membrane
2) Halve and remove central stalks, parboil in hot water
3) Drain out water and seasoned with 1 tbsp sugar
4) Peel and wash taro, Cut into thick pieces
5) Steam until fully cooked, still cool, cut into dices
6) Add 1 cup of water, mash it into smooth gruel
7) Heat wok and add lard, fry spring onion, then remove it
Pour into ginkgoes and cook in low heat for a while
9) Add mashed taro and sugar, stir fry in low heat for 10 minutes, bowl up and serve -
DP
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Mushroom Pork Soya sauce
soya sauce eggs omelettes mushrooms lean meat cuttlefish (strips) -
recipe request--> egg custard tart!
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I love another dish of my mum's
Pa-dai aka smelly bean
Just add tons of chilli and dried shrimps...
Some balacan..
Stir fry till bean turn alittle soft.
Starry Long Bean
starry long bean from little india or malay store
as above
Just add tons of chilli and dried shrimps...
Some balacan..
This dish is special cos diced long bean look like a plate of stars -
Braised Duck
ingredients
1 duck
1 packet of 5 spice powder
salt equal to volume of 5 spice powder
1 bottle of semi-premium grade dark soy sauce (Tai Hua Brand)
1 handful of sugar
method
marinating
wash duck thoroughly making sure bits of the head is cleaned (if you want to keep head)
mix spice powder and salt together
smear mixture evenly inside and outside duck
put duck in a plastic bag and tie up
bung into fridge (not freezer) and leave for 3 to 4 days
cooking
rinse duck (not wash.. just rinse most of the marinate off) not too thorough
melt sugar in wok until it starts to turn into a black treacly mess
pour about 3/4 of the soy sauce and dissolve the sugar
heat until sauce starts to simmer
put duck in and keeps scooping the black sauce over the duck
turn over every 15 minutes and keep basting the duck
when the duck turns golden brown, fill wok with water until most of duck is covered
keep turning over duck every 15 minutes, taking care not to burn it (best put a small steel rack to elevate the duck from contact with bottom of the wok)
keep simmering until cooked (about 2 hours)
voila! braised duck! -
EGG CUSTARD TARTSOriginally posted by alexkusu:recipe request--> egg custard tart!
6 servings
Tart Pastry:
1/4 cup Butter
1/4 cup Lard
1 Egg
6 tbl. Sugar
2 cups Sifted all purpose flour.
Egg Custard Filling:
2 Whole extra large eggs
3 Extra large egg yolks
1 cup Whole milk
1/2 cup Half and half
1 cup Sugar
grated nutmeg
Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball.
Knead lightly . Leave aside for chill it at this point while making the filling.
Egg Custard Filling: Be sure all the ingredients are at room temperature.
Beat whole eggs at low speed with egg yolks well.
Do not over beat, add sugar, then milk, then half and half.
Let mixture rest 10 - 15 minutes. Skim foam from mixture.
Separate dough into 24 balls. Press each into 2 1/2 inch tart shell .
Fill shell with filling almost to the top. Sprinkle with grated nutmeg.
Preheat oven to 300.
Place tarts on cookie sheet and bake for 45 minutes.
Cool for 10 - 15 minutes.
Loosen slightly by inserting a toothpick along the sides. Tart shell should unmold easily. -
err..wat is lard? any substitute for lard? butter?
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Ngoh Hiang
1/2 kg pork (minced)
Prawns (fine diced)
Crestnut (fine diced)
Soda Biscuit (mash up)
BeanCurd Sheet
Five spice powder
salt
pepper
method of coz deep fry lor..
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My fav dish of my own :
Seafood Marinara 1 servings
1 TB olive oil
1/2 onion -- finely chopped
2 cloves garlic -- finely : chopped
1/2 cup white wine
3 cup good quality tomato sauce
1/4 ts red pepper flakes
10 lg shrimp -- peeled and : deveined
10 scallops -- rinsed
1/4 cup chopped parsley
12 oz pasta -- cooked and : drained
heat oil over medium-high heat.
Stir fry in onion , garlic .
Add white wine and simmer for 2 minutes.
Stir in tomato sauce and red pepper flakes.
Bring sauce to a simmer and stir in the shrimp.
Cook for 1 minute and stir in scallops and seafood.
Simmer for 2 minutes.
Stir in parsley and toss with pasta. -
fats of pork.. heh...Originally posted by alexkusu:err..wat is lard? any substitute for lard? butter?
Shld ask The Bear... He know best from his mooncakes..
Evil...
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/clears throatOriginally posted by subarugal:fats of pork.. heh...
Shld ask The Bear... He know best from his mooncakes..
Evil...
RU SAYING THE BEAR IS FAT!!!
how could u? bear has feelings... -
wei... errrrhhh...Originally posted by alexkusu:/clears throat
RU SAYING THE BEAR IS FAT!!!
how could u? bear has feelings...
i didn't say bear is fat.. mind u...
heh.. actually bear isn't fat what !!
So slim why you say fat ?? i wonder
I dnt find bear fat, i find him attractive..
/lolx
/ roll on the floor
** keep my finger cross, hope bear wouldn't get crossed
what am i talking, nah... forget it.. -
my version of chilli crabs.. but i can only cooked, usually need help on 'silent' the crabs..
Chili Crab Recipe
Ingredients :
2 medium - Fresh crabs approximately 500 g each
1/2 cup - Plain flour
Cooking oil
1 medium - Finely chopped onion
5cm of more - Fresh ginger finely grated
4 or 5 pc - Finely chopped garlic
5 - Red chilies, finely chopped
1 Bottled - tomato pasta sauce (Maggi)
1 cup - Water
2 tablespoons - Soy sauce
2 tablespoons - Sweet chili sauce
1 tablespoons - Rice vinegar
2 tablespoons - sugar
Method :
Lightly and carefully coat the shells with a little flour (after wash).
Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white. -
NIL
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i remembered i used to cook chilli crabs for my ex even though i dun like crabs.. memories~
got egg tart recipe or not? -
wah...so nervous..hiding sth issit?Originally posted by subarugal:wei... errrrhhh...
i didn't say bear is fat.. mind u...
heh.. actually bear isn't fat what !!
So slim why you say fat ?? i wonder
I dnt find bear fat, i find him attractive..
/lolx
/ roll on the floor
** keep my finger cross, hope bear wouldn't get crossed
what am i talking, nah... forget it.. -
i'm fat!
anyway, here's a fool-proof recipe for radish soup
ingredients
1 dried cuttlefish
some pork ribs (about 1 medium tray from the supermarket)
2 or 3 radish, diced to 1 1/2 inch pieces
salt to taste
method
wash cuttlefish
wash pork ribs
put the ribs in a pot of tap water and bring to boil
when water just boils, pour away the water
put the ribs and cuttlefish in a slow cooker full of water and add the radish
cook slowly for about 24 hours
add salt to taste
enjoy -
Ooi... u blind ah... heh..Originally posted by alexkusu:i remembered i used to cook chilli crabs for my ex even though i dun like crabs.. memories~
got egg tart recipe or not?
thought i have posted the EGG CUSTARD TARTS liao ?? -
correction..Originally posted by the Bear:i'm fat!
anyway, here's a fool-proof recipe for radish soup
ingredients
1 dried cuttlefish
some pork ribs (about 1 medium tray from the supermarket)
2 or 3 radish, diced to 1 1/2 inch pieces
salt to taste
method
wash cuttlefish
wash pork ribs
put the ribs in a pot of tap water and bring to boil
when water just boils, pour away the water
put the ribs and cuttlefish in a slow cooker full of water and add the radish
cook slowly for about 24 hours
add salt to taste
enjoy
we ain't fat.. we are plump.. wahaha... -
err..portugese one?Originally posted by subarugal:Ooi... u blind ah... heh..
thought i have posted the EGG CUSTARD TARTS liao ?? -
i dnt have.. look for it in the net.. hee,...Originally posted by alexkusu:err..portugese one? -
don't just post wholesale someone else's recipe...
someone on the forums got done by the owner of a cooking site he stole a bunch of recipes from...
that's why i only post my own recipes -
Lard? Fry? This is not Orh Nee ar? First time hear pple fry gingko nuts wan leh.Originally posted by subarugal:Has been chatting in Club 30 for one of the interesting topics.
Regards to home cook food.
Thinking why not kick start a Threads for recipes sharing of home cook food.
Main Aim To Preserve our home cook recipes and intro to others who are interested in cooking n of coz eating
I will kick start first...
Mashed Taro With Ginkgo
Materials
Taro 600 g
Ginkgoes 80 g
Sugar 220 g
Spring Onion 4 sections
Lard 3 tbsp
Mashed Taro With Ginkgo
bai guo yu ni (Mandarin)
Steps
1) Boil ginkgoes with shells in water for 10 minutes, remove shell and membrane
2) Halve and remove central stalks, parboil in hot water
3) Drain out water and seasoned with 1 tbsp sugar
4) Peel and wash taro, Cut into thick pieces
5) Steam until fully cooked, still cool, cut into dices
6) Add 1 cup of water, mash it into smooth gruel
7) Heat wok and add lard, fry spring onion, then remove it Pour into ginkgoes and cook in low heat for a while
9) Add mashed taro and sugar, stir fry in low heat for 10 minutes, bowl up and serve -
Originally posted by alexkusu:i remembered i used to cook chilli crabs for my ex even though i dun like crabs.. memories~
got egg tart recipe or not?
I also want~!!! But can anyone sponsor me an oven?
I really really like pastry and stuff like that.. but dun have oven at home to begin with.