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COOKING LAI!

henRRy

By henRRy
in TCSS Kopitiam Corner

 Share

u COOK?  

119 members have voted

  1. 1. u COOK?

    • YES, DEFINITELY I LOVE IT
      63
    • NO, NO TIME (OTHER EXCUSE)
      3
    • GODDAMM COOOKING ITS NOT FOR ME!
      2
    • I WANNA TRY BUT NO GUIDES!
      19
    • SOMETIME LOR!
      32

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devoted Newbie

devoted

Posted
Posted
Originally posted by xiao xue@Mar 16 2006, 10:18 AM

any people knows how to cook creamy spagetti wor can any one pm me the ingredients thanks

 

 

:cheeky:

:smile: if for juz 2person, then, the sauce get those ready-mix will do~ (thicken it will full cream milk) :smile:

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心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

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devoted Newbie

devoted

Posted
Posted
Originally posted by comics00@Sep 19 2005, 11:39 AM

mirin? wat is that?

:smile: japanese sweet rice wine~ :smile:

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心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

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devoted Newbie

devoted

Posted
Posted
Originally posted by AnN@AnT@May 5 2005, 10:17 AM

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.

 

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

oh~ :smile:

 

btw, this weekend, i happen to watch this cookery show on channel 8, tips abt preparing yam without having to suffer the itchness of it

 

1) rub your hands with salt and soak in a warm water for a while

2) rub your hands with vinegar and "BBQ" your hands over the stove for a while

 

:smile:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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skydude Newbie

skydude

Posted
Posted

any nice n EASY to make pie for recommadation ?

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devoted Newbie

devoted

Posted
Posted
Originally posted by skydude@May 3 2006, 11:57 AM

any nice n EASY to make pie for recommadation ?

:cheeky: oops~ me more into jap & chinese cooking~ :cheeky:

 

hmmm~ mayb can borrow books from Library? or get some from internet? :cheeky:

 

else,

get those ready-made pie lor~

 

anyway,

 

 

happy cooking yo~ :cheeky:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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  • 1 month later...
devoted Newbie

devoted

Posted
Posted

kekekeke~ :D

 

juz learn abt 'water-canning' very fun. i tin can share here.

 

make your own pineapple jam &etc

 

-> is very common for those ppl who had their own gardens and grow their own fruits/vegetables. During harvest, most of the fruit they can't finish so they will make them into sauces or jam and then 'can' them up~

they are alot of methods, some have their own 'canning machine' making them into small little professional metal cans

 

 

steps:

1) pineapple (x1) can make abt 4big bottles

2) coarse sugar or rock sugar (this i dun noe how to explain, best is use rock sugar, nicer and smoother, richer in taste. you noe, chinese like to stew those pork lah, duck wings and etc, they used rock sugar instead rather than normal sugar, somehow it add such 'depth' to the food -> it oso tend to tenderise the food better than normal sugar-> this explain why)

--->Edit to add: if you don't wan so 'ma fun' you can use normal sugar which you used for your coffee and tea is ok :smile:

3) fresh lemon juice (half)

4) clean empty bottles (this can found in those wholesaler shop which sells cakes & ingredients...clean them and dry them)

 

method:

(you know how to make pineapple tart the first few steps are very similiar)

1) put the pineapple into the food processor (until abt 80% minced)

2) put some olive oil in the wok

3) pour the pineapple in (drain them, dun wan the excess juice)

--->Edit to add: drain the excess juice cos when you cook, the pineapple will give out water. when i say excessive, doesn't mean you put the pineapple sauce into a white cloth and squeeze like dry dry as if getting the coconut milk for your curry. tat means do not too watery, will do~ :smile:

 

4) stir and fry

5) put in the sugar to taste

6) pour in the lemon juice in

7) keep stiring

8) keep stiring and till it become 'dark yellow' or slightly brown and thickens

9) then pour into the glass bottles (this step got to be real gentle, do not have too much air-bubbles into the bottle)

10) prepare a big container with boiling water (the height of the container must be higher the glass bottles)

11) put the glass bottles in (not totally submerged, abt 90%, leaving the cover of the bottle expose)

12) keep boiling

13) till a stage you will hear a loud 'pop' sound, that means it had create such vaccuum, excessive air had been expel and had 'sealed' bottles successfully) --> this is why when you open those those e.g "AAA brand of vegetable pickles or those preserved beancurd lah, or etc you will hear a 'pop' sound, telling you this bottle had been opened, inside is no more vauccum, tat's y you need to put them into fridge aft opening, else will spoilt)

14) the above pineapple jam can kept for 1-2mths w/o opening or w/o fridge in cool room temperature

 

phew~ done~

 

:smile:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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devoted Newbie

devoted

Posted
Posted
Originally posted by ^devoted^@Jun 12 2006, 08:32 AM

9) then pour into the glass bottles (this step got to be real gentle, do not have too much air-bubbles into the bottle)

:smile: this step got a little tip : when pour in the pineapple mixture, juz quite firmly and gently 'hit' or knock' or 'shake' to 'settle' the mixture down....

 

er.... juz like you pour sugar/salt/flour into your container, you have, knock it or etc to 'settle' so got more space :smile:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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PaLmEr Newbie

PaLmEr

Posted
Posted
Originally posted by ^devoted^@Jun 12 2006, 08:32 AM

kekekeke~ :D

 

juz learn abt 'water-canning' very fun. i tin can share here.

 

make your own pineapple jam &etc

 

-> is very common for those ppl who had their own gardens and grow their own fruits/vegetables. During harvest, most of the fruit they can't finish so they will make them into sauces or jam and then 'can' them up~

they are alot of methods, some have their own 'canning machine' making them into small little professional metal cans

 

 

steps:

1) pineapple (x1) can make abt 4big bottles

2) coarse sugar or rock sugar (this i dun noe how to explain, best is use rock sugar, nicer and smoother, richer in taste. you noe, chinese like to stew those pork lah, duck wings and etc, they used rock sugar instead rather than normal sugar, somehow it add such 'depth' to the food -> it oso tend to tenderise the food better than normal sugar-> this explain why)

3) fresh lemon juice (half)

4) clean empty bottles (this can found in those wholesaler shop which sells cakes & ingredients...clean them and dry them)

 

method:

(you know how to make pineapple tart the first few steps are very similiar)

1) put the pineapple into the food processor (until abt 80% minced)

2) put some olive oil in the wok

3) pour the pineapple in (drain them, dun wan the excess juice)

4) stir and fry

5) put in the sugar to taste

6) pour in the lemon juice in

7) keep stiring

8) keep stiring and till it become 'dark yellow' or slightly brown and thickens

9) then pour into the glass bottles (this step got to be real gentle, do not have too much air-bubbles into the bottle)

10) prepare a big container with boiling water (the height of the container must be higher the glass bottles)

11) put the glass bottles in (not totally submerged, abt 90%, leaving the cover of the bottle expose)

12) keep boiling

13) till a stage you will hear a loud 'pop' sound, that means it had create such vaccuum, excessive air had been expel and had 'sealed' bottles successfully) --> this is why when you open those those e.g "AAA brand of vegetable pickles or those preserved beancurd lah, or etc you will hear a 'pop' sound, telling you this bottle had been opened, inside is no more vauccum, tat's y you need to put them into fridge aft opening, else will spoilt)

14) the above pineapple jam can kept for 1-2mths w/o opening or w/o fridge in cool room temperature

 

phew~ done~

 

:smile:

you actually went to make this? Perhaps some exact quantities of the ingredients would be helpful. :smile:

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devoted Newbie

devoted

Posted
Posted
Originally posted by PaLmEr@Jun 12 2006, 09:20 AM

you actually went to make this? Perhaps some exact quantities of the ingredients would be helpful. :smile:

Dear Miss Palmer, thank you for your kind interest~ :smile:

 

yap yap~ me so proud of myself when successfully all done~ :smile:

 

exact amount~ :confused:

 

actually hard to describe, cos, the exact size of pineapple (some are very ripen but some are not, hence the amount of sugar needed is very subjective)

 

but i guarantee plus chop is reli very easy~ :smile:

 

the sugar is juz add to taste, the lemon juice you can actually omit (cos it kind of kills some enezymes/bacteria, but some ppl don't like then is okie)

 

juz thing to take note:

1) dun over cooked the pineapple sauce (else too 'sticky' liao it become more suitable for making like pineapple tarts liao) in the beginning is light yellow, after you add in the sugar, it will take some time to brown, abt 15min like this, then you it will depend on how 'thicken' you like your pineapple jam liao)~ hmmm~ i tin 15min is good guideline, fire wise is small to medium, keep stiring is the key, so it won't burned

 

2) while filling the pineapple sauce into the bottle, you can do it hot, and i tin 'tabbing' the bottle to the table to let the sauce settled (do it gently)

 

this above is quite primitative ways to can your food~

 

mayb you try it out, then if anything, you come back and post i will guide you along~

 

if i am not wrong, one pineapple in Giant cost abt $1/- only, i tin NTUC cost a little bit more ba~ (now i don't know the price do check)

for rock sugar dun buy those super huge de~ got those type is small cute cute squarish de~ take those (those super huge rock sugar is for stewing pork legs lah, and ducks lah)

 

finally,

all the best for your adventure :thumb:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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devoted Newbie

devoted

Posted
Posted

oh ya~

forgot to add, those 'glass bottles' you can get it from those wholesale bakery shop (which sell alot of empty plastic container lah, food colouring lah, chocolate chips lah and etc) do check wif your malay friends, they shld have some lobangs~

last time at Sembawang MRT station have one, don't know call what name liao, but it do have a few branches~ else you go chinatown, people's park that stretch still got old uncle aunties selling~

 

things to take note : ensure the middle of the cover had some 'spring' er... how do i explain......

 

juz be observant and check with those glass bottles in NTUC will do, they seems to have a few 'circles' in the middle~ then these type is good and professional to do the job~

 

else those smooth smooth cover de, no matter how you boil, it wont create vauccum de~

 

when successfully can, then the middle of the bottle cover will depress in~

 

cheers~

:smile:

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

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devoted Newbie

devoted

Posted
Posted

paiseh~ paiseh~ :sweat:

 

i juz recall i ever saw in Giant (but that's was sometime ago, in the Giant in Parkway Parade) they do sell these kind of bottles~ golden cap/cover i tin is $5/- plus ba~

 

:smile:

 

edited to say:

i mean the bottle's cover is golden in colour. they got sell different sizes, shld be around $4-$5 ba~

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

http://i61.photobucket.com/albums/h57/devoted_01/2221.gif

devoted Newbie

devoted

Posted
Posted

we all share share~ :sweat: me learning learning~ :sweat:

 

 

 

 

 

 

 

 

 

 

 

[p.s]

Dear Palmer 'Mummy' :lovestruck:

regarding the pineapple jam do try to experience, if got any question post here, 'daughter' me here will try to help yo~ :smile:

 

 

 

 

 

 

 

[edit to say]

-> mayb you can try to perm your hair? sure very chio de~ :lovestruck:

-> check the attached jpg (specially dedicated to you)

lolz~ :lol:

juz joking :p

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

心因為寬容, æ‰çœ‹è¦‹å¹¸ç¦

人会å˜å¾—温柔, 是é€æ¾ˆçš„懂了

懂了, å¿«ä¹æ˜¯é€‰æ‹©

~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~*.~.*.~.*.~*.~.*

http://i61.photobucket.com/albums/h57/devoted_01/2221.gif

  • 2 months later...
PaLmEr Newbie

PaLmEr

Posted
Posted
Originally posted by ^devoted^@Jun 13 2006, 12:39 AM

we all share share~ :sweat: me learning learning~ :sweat:

 

 

 

 

 

 

 

 

 

 

 

[p.s]

Dear Palmer 'Mummy' :lovestruck:

regarding the pineapple jam do try to experience, if got any question post here, 'daughter' me here will try to help yo~ :smile:

 

 

 

 

 

 

 

[edit to say]

-> mayb you can try to perm your hair? sure very chio de~ :lovestruck:

-> check the attached jpg (specially dedicated to you)

lolz~ :lol:

juz joking :p

wah kaoz. i chopped off my locks already lah

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  • 5 months later...
Terrible One Newbie

Terrible One

Posted
Posted

Topic died already ah.. Come come, lets share more cooking tips.. Reunion dinner coming.. Lets cook some good food for our loved ones!!

Riot-Bike Co.

 

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  • 3 months later...
davidtoh83 Newbie

davidtoh83

Posted
Posted
Originally posted by Terrible One@February 08, 2007 09:59 pm

Topic died already ah.. Come come, lets share more cooking tips.. Reunion dinner coming.. Lets cook some good food for our loved ones!!

:cheer: :cheer: :cheer: anybody wan me to teach them how to cook??find me a place i can teach for free!!!!

Aprilia RS125 = Sept06 - ?? FT****H

 

davidtoh83 Newbie

davidtoh83

Posted
Posted
Originally posted by phatmonsta@May 11, 2007 03:39 pm

anybody noes where to get those nacho cheese like the ones in long john of kfc cheese fries one?? The long john one power la..Addicted to it oredy..

u can buy it in jason super market...in a tin form....

Aprilia RS125 = Sept06 - ?? FT****H

 

davidtoh83 Newbie

davidtoh83

Posted
Posted
Originally posted by phatmonsta@May 12, 2007 01:48 pm

Hmm jason super market... Can i noe where is it...? Coz nvr see b4.. Onli go sheng shong, ntuc , cold storage onu...

normal supermarket never sell this cheese...if i never forget,the name is veela or veena cheese...or if u wan,u can melt your own cheese.for my,i like the melt red cheddar with mozarella...

Aprilia RS125 = Sept06 - ?? FT****H

 

phatmonsta Newbie

phatmonsta

Posted
Posted

I tried melting those square cheese for burger one.. But cannot make it la.. very goeey n stuck at my teeth.. So where can i find jason supermarket.. i've read some where ang moh type supermarket have.. but donno where to find leh...

ZzGaNgStErzZ Newbie

ZzGaNgStErzZ

Posted
Posted
Originally posted by phatmonsta@May 12, 2007 01:48 pm

Hmm jason super market... Can i noe where is it...? Coz nvr see b4.. Onli go sheng shong, ntuc , cold storage onu...

u go those big ones. eg. below paragon hab Market Place, centerpt oso. orchard tower. but these few places thing quite "cheap".

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Wildswans Newbie

Wildswans

Posted
Posted

Think you need to prepare it.... Not just melting the cheese so easy.

 

Need to heat up some butter and oil, then add some flour, it will become quite lumpy, then you add milk slowly. Heat and stir until smooth, then slowly add your cheese, waiting for each addition to melt completely before adding more cheese. Then you flavour to your liking....

 

This will be the cheese base for fondue, lasagne and stuff.....

 

The taste will also differ depending on what cheese you're using.

:cheeky: :dozed:
davidtoh83 Newbie

davidtoh83

Posted
Posted
Originally posted by Wildswans@May 13, 2007 11:30 am

Think you need to prepare it.... Not just melting the cheese so easy.

 

Need to heat up some butter and oil, then add some flour, it will become quite lumpy, then you add milk slowly. Heat and stir until smooth, then slowly add your cheese, waiting for each addition to melt completely before adding more cheese. Then you flavour to your liking....

 

This will be the cheese base for fondue, lasagne and stuff.....

 

The taste will also differ depending on what cheese you're using.

dun need flour...use that only when u put in too many milk or stock...:cheeky:

Aprilia RS125 = Sept06 - ?? FT****H

 

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