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Old 15th July 2007, 11:11 PM   #1 (permalink)
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Recipes

I am very good at cooking... Basically because I love cooking lah. HAHA.

So if you guys need any recipes, just let me know... hehe.

:love4:

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Old 15th July 2007, 11:37 PM   #2 (permalink)
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Re: Recipes

lasagne? HEH! love eating that but havent tried preparing it by myself.

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Old 16th July 2007, 12:01 AM   #3 (permalink)
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Re: Recipes

i like to try to cook tom yam soup. :mellow3:

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Old 16th July 2007, 12:24 AM   #4 (permalink)
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Re: Recipes

emilkyway:

lagsane is simple. but whether you want to do it from scratch or not is another matter. normally, i would start from scratch... using pure tomatoes and tomato puree.

The tomatoes should come in cans. Softened, and skinned.

Here are what you need:

A can of tomato puree (avail. in supermarkets. look for CANNED TOMATOES)

Beef

Herbs mixture (avail. in supermarkets.. comes in bottle forms..)

Pepper

Lagsane pasta

Cheese, parmasan

Butter (block)

Salt

Olive Oil



Method:

1. Pour tomato puree into a pot... stir.

2. Add a can of water into the pot, keep stirring.

3. Add in the herbs, about 1 tablespoon.

4. Allow it to simmer abit and turn off.

5. Meanwhile, pour some olive oil into a pan.

6. Pour chopped beef into the pan and stir fry till brownish.

7. Transfer beef into the pot of tomato puree.

8. Stir.

9. Boil the lagsane pasta in salted water. (1/2 tablespoon will do)

10. Drain water, rinse with cold water.

11. Put it in a baking plate.

12. Pour beef pasta sauce over lagsane pasta.

13. Add pepper and a light dash of salt over it.

14. Sprinkle 2 layers of cheese on top.

15. Pre-heat oven at 70 - 90 degrees

16. Place lagsane in.

17. Wait for 6 minutes.

18. Serve with coriander leaves (garnish)


I hope you enjoy this simple cooking of lagsane...

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Old 16th July 2007, 12:42 AM   #5 (permalink)
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Re: Recipes

haha.. i want to know... wait, asking on behalf of a friend.. how to make char siew ramen.. haha..

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Old 16th July 2007, 09:16 AM   #6 (permalink)
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Re: Recipes

Originally Posted by kaiten
haha.. i want to know... wait, asking on behalf of a friend.. how to make char siew ramen.. haha..
hey.

okok. either you are buying those READY-MADE charsiew... or you are gonna make it on your own.

if you are gonna make it on your own... it's really ez even tho u don't have a fire furnace to cook it!

If you are going to make your own charsiew, you need pork of course. wash, and marinate it with char siew sauce (comes in bottles...) and dark soy sauce. About 1 table spoon.

Marinate for 2 hours.

Put the pork into an oven, if no oven, use it on a grilling pan also ok.

Take it out. Allow it to cool. Then cut it up into slices.


For ramen ,the most important thing is the NOODLES n the SOUP BASE.

Here's my recipe for the soup to cook charsiew ramen.

Soup:

Get bones. Pork bones. depends on the quantity... Get fresh ones..

The bones should be big.

Prefably the knuckles part.

White Carrot. About 2 big ones, chopped into 3 pieces each.


The soup is the tricky part. If you're cookin ramen for lunch or dinner, you should start very early. Normally, if i cook ramen, I would wake up at 6.30AM and start cooking the soup already....

The longer you brew the soup, the better it is. Prefably, it's transparent with a light white layer on top of it.

While cookin the soup, always use LOW FIRE, allow it to boil at it's steady pace. Occasionally, lift up the lid to scoop the layer of oil that will surface on the soup out...

As you boil your soup, you should also understand that your noodles should not be managed short-handedly.

Japanese Ramen can be bought from Supermarkets. I would suggest the one at BUGIS is one of the best. There's a supermarket at bugis... that sells a section of various pure Japanese food...

Boil it with hot water, then run with cold water. It's important to do that because the noodles will then "contract" immediately with the cold water and the noodles will taste better.. more elasticity.

Simply pour the soup over the noodles, add ramen and a boiled egg....

That's about it. The special taste of ramen is that it is light and satisfying.

Hence, do not try to add too many seasonings. :love4:

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Old 16th July 2007, 10:58 AM   #7 (permalink)
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Re: Recipes

aiseh aiseh.. another thumbs Up chef/cook ard =) thx for sharing =) keep it up

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Old 16th July 2007, 09:24 PM   #8 (permalink)
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Re: Recipes

I've got enquiry about cooking BIBIMBAB, a Korean rice dish...

It can be very tasty if you use the correct chilli paste. It has to be the Korean chilli paste, called GOJUJJANG...

It's very simple to prepare.

Chop carrots, spinach, big beansprouts into fine pieces...

Fry chopped beef with black sauce and onions... small cut onions.

Scoop rice into a big bowl... place carrots, spinach and big beansprouts over the rice...

Place the cooked beef at the side of the bowl too...

Then, add a tablespoon of sesame oil, korean chilli paste, and sprinkle some saseme seeds on top...

Fry an egg.... sunny side up... and place it on top as finishing touch.

That's the very typical Korean BiBimBab...

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Old 17th July 2007, 03:24 AM   #9 (permalink)
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Re: Recipes

haha.. but but.. isn't ramen soup suppose to be strong.. strong in flavor. lolz... haha... it doesn't suppose to be light.. no offend..

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Old 17th July 2007, 08:40 AM   #10 (permalink)
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Re: Recipes

Originally Posted by kaiten
haha.. but but.. isn't ramen soup suppose to be strong.. strong in flavor. lolz... haha... it doesn't suppose to be light.. no offend..
um

no.. lol. in japan, ramen soup has to be light and yet, it brings out the taste of sweetness from the pork knuckles and white carrot.

if the soup is too thick, you won't be able to taste much of the meat and noodles. in japan, they're particular in taste .

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Old 17th July 2007, 10:50 AM   #11 (permalink)
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Re: Recipes

hi dazzing, just wanna ask you how to make mashed potato?i understand that need milk and potatoes and cheese to make very nice mashed potatoes.but i dunnoe what potatoes to choose, the amount of milk and potatto needed, and what kind of cheese to use..
it will be nice if you can teach me the recipe.thanks(oh ya, the gravy also, can teach me how to make a vegetarian gravy for mashed potato?without egg,thanks!):biggrin4:

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Old 17th July 2007, 10:53 AM   #12 (permalink)
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Re: Recipes

Originally Posted by dazzlingkiss
I've got enquiry about cooking BIBIMBAB, a Korean rice dish...

It can be very tasty if you use the correct chilli paste. It has to be the Korean chilli paste, called GOJUJJANG...

It's very simple to prepare.

Chop carrots, spinach, big beansprouts into fine pieces...

Fry chopped beef with black sauce and onions... small cut onions.

Scoop rice into a big bowl... place carrots, spinach and big beansprouts over the rice...

Place the cooked beef at the side of the bowl too...

Then, add a tablespoon of sesame oil, korean chilli paste, and sprinkle some saseme seeds on top...

Fry an egg.... sunny side up... and place it on top as finishing touch.

That's the very typical Korean BiBimBab...
Yups i got it....:biggrin4:

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Old 17th July 2007, 06:25 PM   #13 (permalink)
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Re: Recipes

Do u know how to make baked rice?? =)

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Old 17th July 2007, 07:49 PM   #14 (permalink)
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Re: Recipes

Originally Posted by rose89
Do u know how to make baked rice?? =)
u want which type? Italian or mediterranean?


Anyway here is a simple one called cheese baked rice

Rice and cheese casserole recipe with Muenster or Monterey Jack and Gouda cheeses, along with bell pepper, eggs, milk, and seasonings.

INGREDIENTS:
3/4 cup diced Muenster cheese or Monterey Jack
3/4 cup diced Gouda cheese
2 cups cooked rice
1/3 cup finely chopped green bell pepper
3 eggs separated
1 cup milk
1/2 teaspoon salt
dash ground red pepper

PREPARATION:
In a large bowl combine cheeses, rice, and bell pepper. In another bowl, beat egg yolks with milk until blended; add seasonings. Pour egg yolk mixture over cheese and rice mixture.
In another bowl beat egg whites until stiff but not dry; fold into the cheese and rice mixture.

Pour into a greased shallow 2-quart baking dish. Bake in a preheated 350° oven for about 35 minutes, or until browned and set.
Serves 4 to 6.



Picture varies

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Last edited by larrenV2.003; 17th July 2007 at 07:53 PM.
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Old 17th July 2007, 08:59 PM   #15 (permalink)
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Re: Recipes

anyone knws hw to make waffle? those green ones that we see in cake shops..

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Old 18th July 2007, 09:11 AM   #16 (permalink)
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Re: Recipes

Originally Posted by ken-nerves
anyone knws hw to make waffle? those green ones that we see in cake shops..
for that u nid to have the toasting thing.. electric one.

the one that u pour the mixture in and the shape takes form. i dunno what is the specific name for the machine specially for making waffles. lol.........

what u nid is...

1kg flour (sifted)

1 packet of coconut milk

Pandan flavoring

1 egg.

1 bowl sugar


Mix the whole mixture well....

It should be a good nice greenish mixture... a little watery and yet a little sticky.

Pour the mixture into the waffle making toaster.

Close it and wait for the steam to rise...

then open up and take it out.

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Old 18th July 2007, 09:17 AM   #17 (permalink)
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Re: Recipes

Any advice on seeing whether a steak is cooked enough? I like my steaks blue to rare, but the steaks always end up either overcooked to around medium rare, or taken off too early until they're still cold=(

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Old 18th July 2007, 09:21 AM   #18 (permalink)
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Re: Recipes

RAMEN hahaz THX KAITEN!!! btw hes asking for me de..wooo fun fun i go try to cook it but den again gt you mah. hahaz ehh why you gonna make me my ai xin wan chan wahahaha *bish bish* i think untill i drool le...right before i leave for work somemore..... ok another thing Jap Obento i know there is ur own style in doing it but i wanna learn one that is erm how to say can present one...... hahaz Pika boo *poof*

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Old 18th July 2007, 07:46 PM   #19 (permalink)
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Re: Recipes

Originally Posted by Tiggerwrath
Any advice on seeing whether a steak is cooked enough? I like my steaks blue to rare, but the steaks always end up either overcooked to around medium rare, or taken off too early until they're still cold=(
actually, steaks should not be eaten too raw either... lol.

but some people like their beef close to raw. warm, but bloody. am i right?

most importantly is the fire.

most importantly is that you have to be sure that you thaw the beef thoroughly.

once u thaw it, the meat is no longer "cold" but room temperature.

then, heat a frying pan. pour in a thin layer of olive oil.

make sure that you oil the whole pan evenly. not too oily.

turn up the fire to large...

the pan has to be extremely hot and sizzling before u throw the beef in.

put the beef in, keep flipping.

the minute u see the beef turn slightish brown on the outside, dish it out.

it should be the kind of beef u want.... because for it to be medium rare, the outer layer is normally close to blackish.

but u want it even more raw than that. so lighter brown should be the rite color.


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Old 18th July 2007, 07:54 PM   #20 (permalink)
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Re: Recipes

Originally Posted by numbskullwannabe
hi dazzing, just wanna ask you how to make mashed potato?i understand that need milk and potatoes and cheese to make very nice mashed potatoes.but i dunnoe what potatoes to choose, the amount of milk and potatto needed, and what kind of cheese to use..
it will be nice if you can teach me the recipe.thanks(oh ya, the gravy also, can teach me how to make a vegetarian gravy for mashed potato?without egg,thanks!):biggrin4:
hello.

im so sorry. there are so many posts here i missed yours!!! didn't mean not to reply u! :disgust2:

mashed potatoes are delicious to eat it on its own even without the sauce. but if you want to do the delicious vegetarian gravy for your potatoes, i do have a few recipes in mind! haha.

mashed potatoes, simple... here is how u do it.

1. skin 2-3 potatoes. doesn't matter what kind you use... lol. as long as it's not sweet potatoes...

2. boil in boiling water. use a chopstick and poke the potatoes after 20 minutes of boiling... and then 10 min intervals. make sure the potatoes are well boiled.

3. dish out... put the potatoes into a bigbowl.

4. full cream milk or HL milk... pour in 2 tablespoons...

5. Add a pinch of salt, pepper.

6. Mix.

Cheese is not necessary. You make nice mashed potatoes without it.

Sauce.

Button mushroom sauce, that's what I'm teaching you...

1. Get a can of bottled mushrooms.

2. Drain water, take out the mushrooms, slice it thinly.

3. You don't need too many. Just enough for you will do.

4. Pour a little oil into a pan.. add a little garlic.

5. Fry till fragrant, add in mushroom. Fry.

6. Add a tablespoon of cornflour and mix it with some warm water ... stir.

7. Pour into the pan.. Keep stirring.

8. Take a vegetable stock cube (KELLOCKS) and add in. Stir.

9. Keep stirring until you achieve a sticky gravy..

10. Pour it over your potato.


That's about it! REALLY simple! :rock:

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