COOKING LAI!

[GSR00]

Originally posted by baileys@Jul 6 2004, 03:39 PM

...ermmm........im bad with soup..... anibody noes how to cook nice soup?? can share?? thanks!

Use ikan bilies, Yellow bean or Pig bones to make e soup sweet without any MSG or sugar.........

[skydude]

Originally posted by LollyPoP@Oct 6 2004, 12:57 AM

i onli koe how to make PIAZAS

wah u good in making dough??

share some info s man

[skydude]

simple vege dish

 

spinnach + 1 can of pork meat

 

boil the vege then drain it

after tat mix the meat with the vege! my dad lov it!

[Pauche]

Originally posted by Tommy028@Oct 6 2004, 10:09 AM

Pig bones to make e soup

oh no..... tat means have to sacrifice kyoko's ribs liao!!!

[GSR00]

Originally posted by Pauche@Oct 6 2004, 01:23 PM

oh no..... tat means have to sacrifice kyoko's ribs liao!!!

like that also can link to here........u ........

[kaychan]

Originally posted by skydude@Oct 6 2004, 11:49 AM

wah u good in making dough??

share some info s man

flour/ milk and yeast

mix it to a dough and let it rest until x2 the size

and roll it to size.

u can half bake it and keep in freezer for some other day

[Pauche]

Originally posted by Tommy028@Oct 6 2004, 01:47 PM

like that also can link to here........u ........

hobbies talk mah....... haahaaa.........

[sigg4]

wah next time come for an outing than every one bring abit of their cooked dish lah than will beome man han quan xi liao...kkekekeke

[skydude]

Originally posted by kaychan@Oct 6 2004, 05:07 PM

flour/ milk and yeast

mix it to a dough and let it rest until x2 the size

and roll it to size.

u can half bake it and keep in freezer for some other day

then the toppings??

own self create? if put tomato will it make the dough too wet?

[kaychan]

Originally posted by skydude@Oct 7 2004, 08:28 PM

then the toppings??

own self create? if put tomato will it make the dough too wet?

use tomato paste and some pesto sauce

use it as a base top with toppings u like

personally i prefer fresh herbs than dried ones taste better

[skydude]

where are all the IRON CHEFS

 

NO MORE POSTING?

[kaychan]

all went holiday liao le wahahaha

[kaychan]

tat day when to this place opp bugis near the coffee shop,

there is a steak house, the ribeye steak very nice leh

very good and fresh pc of meat

[Precious]

i miss "orh nee"

who know how to make ~

[Pauche]

yummy

[AnNAnT]

dun really know how to make but i know NTUC got sell those ready make "orh nee".. just throw the packet in boiling water or mircowave to heat it.

[AnNAnT]

Yam Pudding with Pumpkin & Gingko (Gim Gua Bei Kuih Oh Nee)

Ingredients

 

150g peeled pumpkin

600g yam, peeled

300 ml water

20 gingko nuts, shelled

1 tablespoon sugar

500 ml water

100g lard/oil/shortening

2 shallots, sliced thinly

120g sugar

1/8 tsp salt

 

Lotus Root Sauce (optional):

1 tablespoon lotus root powder or cornflour

3 tablespoons water

1/2 tablespoon sugar

 

Method

Steam pumpkin until soft, then mash, cube or puree it.

 

Cut yam into thick slices and steam over high heat for approxi­mately 20 minutes, or cooked through.

 

In an electric blender, liquidise steamed yam with water. Sieve.

 

Split gingkoes and remove the bitter-tasting plumule. Place gingkoes, sugar and water to cover in a small pot and boil over low heat until water dries up and gingkoes turn a shiny yellow.

 

In a pan, heat oil and fry shallots to make shallot oil. Remove shallot crisps for other use.

 

Add sugar and salt to the shal­lot oil in the pan. Stir slowly over very low fire and at the same time add the yam puree. You may add a little oil from the edge of the pan so that the yam paste will not stick to the pan.

 

Continue stirring until thor­oughly mixed, about 20 minutes.

 

Dish out onto a shallow dish or individual moulds.

 

Top with the pumpkin and gingkoes. Serve warm.

 

Lotus Root Sauce: Mix the lotus root powder or cornflour and water. Place in a pan with the sugar and boil until it thickens. Pour onto the yam pudding to enhance its smooth­ness.

 

this is wat i find.. can try making it..

[StaN]

Here's a simple but nice dish... *** Nam Yu Pork ***

 

Ingriedients needed

 

1) Porkloin meat (most preferred) cut into abt 1.5cm cubes

 

2) Kentucky flour with seasoning(for deep fring chicken wings or drumstick)

 

3) eggs

 

4) sasame oil

 

4) Nam Yu (chinese red fermented beancurd) get it frm market provision stall

 

Preparations n Cooking method

 

a) Mashed up the Nam Yu add a little water till it becomes a light paste marinate the pork cubes in it leave it in the fridge for abt 1/2 an hrs so that it can asord the flavour n dries up a little

 

b) break eggs into a shallow plate n mixed well with a few dash of sasame oil n pepper

 

c) takes the marinated pork cubes out n dip it into the eggs mixture n coat it in the seasoned flour(gotta do this fast b4 it starts to sweats or u can takes some cubes out of the fridge at a time)

 

d) Heat up oil till simmering(not bubbling) put in pork cubes seperately else will stick together n deep fried till golden brown(shld never fry too long abt 30secs will do coz over frying will makes the meat tough not tender anymore)

 

e) strain off dripping oil n seervers while hot. best eaten with porridge or can be eaten as a snack or appertiser while ur friends waiting for dinner to be ready or something to go with beer even Red wine it goes down well...

 

Hope u guys n gals enjoy it.... Pls do feedback so i can make alterations ...

 

 

 

 

 

[weiz85]

Originally posted by Haya^Busa@May 29 2005, 08:25 PM

Here's a simple but nice dish... *** Nam Yu Pork ***

 

Ingriedients needed

 

1) Porkloin meat (most preferred) cut into abt 1.5cm cubes

 

2) Kentucky flour with seasoning(for deep fring chicken wings or drumstick)

 

3) eggs

 

4) sasame oil

 

4) Nam Yu (chinese red fermented beancurd) get it frm market provision stall

 

Preparations n Cooking method

 

a) Mashed up the Nam Yu add a little water till it becomes a light paste marinate the pork cubes in it leave it in the fridge for abt 1/2 an hrs so that it can asord the flavour n dries up a little

 

b) break eggs into a shallow plate n mixed well with a few dash of sasame oil n pepper

 

c) takes the marinated pork cubes out n dip it into the eggs mixture n coat it in the seasoned flour(gotta do this fast b4 it starts to sweats or u can takes some cubes out of the fridge at a time)

 

d) Heat up oil till simmering(not bubbling) put in pork cubes seperately else will stick together n deep fried till golden brown(shld never fry too long abt 30secs will do coz over frying will makes the meat tough not tender anymore)

 

e) strain off dripping oil n seervers while hot. best eaten with porridge or can be eaten as a snack or appertiser while ur friends waiting for dinner to be ready or something to go with beer even Red wine it goes down well...

 

Hope u guys n gals enjoy it.... Pls do feedback so i can make alterations ...

 

 

 

 

 

find a day , go ur house try ur dish le

hehe

 

[Pauche]

anybody tried cooking cheese crab?

any idea what cheese to use? I tried once wif mozerrella cheese and the end result is like the crab having lots of cheesy stretching effect!

[weiz85]

Originally posted by Pauche@May 30 2005, 08:37 AM

anybody tried cooking cheese crab?

any idea what cheese to use? I tried once wif mozerrella cheese and the end result is like the crab having lots of cheesy stretching effect!

the cheese they use is not those cheese la..

 

look like butter to me but dunno why got cheese taste le..

 

 

[henRRy]

WOW, this thread still alive and unnoticed,

Happy cooking people.

My new crave is Chicken Melted Curry.. Yummie...

[WiIIiam]

Originally posted by Haya^Busa@May 29 2005, 08:25 PM

Here's a simple but nice dish... *** Nam Yu Pork ***

 

Ingriedients needed

 

1) Porkloin meat (most preferred) cut into abt 1.5cm cubes

 

2) Kentucky flour with seasoning(for deep fring chicken wings or drumstick)

 

3) eggs

 

4) sasame oil

 

4) Nam Yu (chinese red fermented beancurd) get it frm market provision stall

 

Preparations n Cooking method

 

a) Mashed up the Nam Yu add a little water till it becomes a light paste marinate the pork cubes in it leave it in the fridge for abt 1/2 an hrs so that it can asord the flavour n dries up a little

 

b) break eggs into a shallow plate n mixed well with a few dash of sasame oil n pepper

 

c) takes the marinated pork cubes out n dip it into the eggs mixture n coat it in the seasoned flour(gotta do this fast b4 it starts to sweats or u can takes some cubes out of the fridge at a time)

 

d) Heat up oil till simmering(not bubbling) put in pork cubes seperately else will stick together n deep fried till golden brown(shld never fry too long abt 30secs will do coz over frying will makes the meat tough not tender anymore)

 

e) strain off dripping oil n seervers while hot. best eaten with porridge or can be eaten as a snack or appertiser while ur friends waiting for dinner to be ready or something to go with beer even Red wine it goes down well...

 

Hope u guys n gals enjoy it.... Pls do feedback so i can make alterations ...

 

 

 

 

 

u r a chef lehz

of cos its easy lehz

lol

[Jie Liang]

Originally posted by Pauche@May 30 2005, 08:37 AM

anybody tried cooking cheese crab?

any idea what cheese to use? I tried once wif mozerrella cheese and the end result is like the crab having lots of cheesy stretching effect!

Bro depending what kinda after effect you wan, btw how ur cheese crab taste ? what you add in? you wan to Garnish the cheese or cook the cheese with the crab making the crab very cheesey flavour? if thats the case use parmasen cheese + cream.

 

for baking or using the salamander ( machine use to brow effect for pizzas etc) can use cheddar or bire cheese

[comics00]

all alone here so many a time cook liao can't finish. once prep too much for breakfast so kept the oat meal in fridge. came back in the nite found out it beccame a tasty n healthy desert

 

Serving for 2

 

1) cook 6 table spoon oat meal with not too much water so it become starchy.

2) add condensed milk to individual taste

3) pour into any bowl, cup or anything u want

4) top with friuts - raisin, peach, apple ect up to individual lah.

5) place in fridge till it's cold.