Cooking Recipes as promised

[leaf]

stars,
We make our own durian pulp. Sure 100% pure & fresh.

We are both durian lovers!

so what we did was we bought a lot of M'sia durians, extract all the flesh, stir with a little sugar, and freeze it in small proportion. We use it for milkshake or thaw then use as ice cream toppings or bread spread. yum! yum!!


Carol,

Do u have any tips to cook clear soup? All my soup (such as ABC soup with chicken thigh, corn+reddates+porkribs soup) always turn out brown color and slightly cloudly, though I did not add soya sauce.

 

[carol]

<FONT COLOR="ff6000">Hi Cheesecake</FONT>
I use ready-made packet ones. One pack should be enough.

I didn't add in pandan leaves.

Cheers:
Carol

 

[carol]

Hi Stars,
Thanks once again for your compliments! You really make me feel on cloud nine....

Well.... I owe it all to my mum and my hubby!

Yap, durian pulp is durian flesh....

Cheers:
Carol

 

[carol]

Hi Puzzled,
Folding in is the process whereby one ingredient or mixture is added to another, using a large metal spoon or spatula. Gentle process that often keeps mixed air fluffed throughout a mixture.

This is very often used in baking recipes &amp; do not require any mixer to do it.

Cheers:
Carol

 

[carol]

Hi Luckybird,
Here's the recipe for bird nest soup.

Bird nest soup

INGREDIENTS(serve 10):
- 200 g : Dried bird's nest
- 300 g : White rock sugar
- 2 Slices : Ginger
- 1.2 l : Water

METHOD:
1. Soak the bird's nest in water for 5 hours, then drain. Ensure that all impurities are remove from the bird's nest.

2. Place the rock sugar, bird nest and ginger in a slow cooker &amp; simmer for 4hrs. Serve hot.

cheers:
Carol

 

[carol]

<FONT COLOR="119911">Hi Leaf</FONT>

Some tips for cooking clear soup:

- If you are using bones as one of the soup ingredients, make sure ou removing the fats from the soup once it started to boil.

- Some ingredients used that will stained the soup, like chinese mushroom...

- Add garnish ingredients last: only when serving the soup.

- Place soup bones in cold liquid base or water before you begin to heat it for more flavor for making soup clear.

- Place soup bones in boiling water to remove the fats before cooking.


Cheers:
Carol

 

[stars]

Hi leaf

What do you mean by stir in the sugar? Do you use a mixer or a blender? You put in the fridge or freezer?
How long can you keep it?
Thank you

stars

 

[curly]

Thanks Carol! Does that mean that I add yoghurt to the single cream? What is the "natural culture"? Or can I subsititue with yoghurt?

 

[leaf]

hi carol,

Thanks! I'll try to follow ur advise next time.


Hi stars,

After adding the sugar, I use a big spoon to smash the durian flesh mixing in the sugar. My FH uses his hands!

Blender make the pulp too fine and smooth...personally, we prefer to eat durian flesh rather than durian puree. Moreover, blending introduces some air into the mixture and could affect the taste of the durian, esp if u want to keep for future use.

The durian pulp/flesh must be frozen. Unless u are going to finish it up within 3 days, can just keep it chilled.
I do not know exactly how long the frozen durian can stay fresh, but 3 months should be ok. To keep longer, remember to seal it in airtight tupperware in small amount, so that u no need to take the whole tub in and out , thaw n refreeze everytime u use.

Hope ur doubts are cleared.

 

[starfruit]

<FONT COLOR="0077aa">piggy</FONT>:

Can i have the cornbread receipe too. Thanks,
[email protected]

 

[stars]

Hi leaf

Can check with you blender is it the one that we make fruit juice or smoothie? Me a bit confuse, will it stick to the blender?

Thank you
stars

 

[carol]

HI Curly,
You are welcome.... Yes you can add youghut.

Cheers:
Carol

 

[starfish]

Hi Carol,
do u have any recipe on meat pie???

thanks

 

[dolphin]

Hi Carol,
I've just bought a Kenwood electric mixer. I used it for the first time last sat to bake a sponge cake. The strange thing is the cake turned out to be rather bitter. Could it be caused by the new electric mixer? There was a smell given out by the mixer when it blend. The ingredients used are egg, self-raising flour, cream of tartar, vanilla flavouring, sugar, oil.

 

[carol]

Hi Starfish,
Yes I do! I should post the recipe here this evening!

Cheers:
Carol

 

[carol]

Hi Dolphin,
I don't think that's the reason of the bitterness in the cake...
Can I take a look at the recipe?

Cheers:
Carol

 

[learning to cook]

Hi, does anybody have any recipe on fried beehoon.....or does anybody know how to cook those sweet, black beehoon which are usually sold for breakfast? Thanks!

 

[luckybird]

Hi Carol,

Thank you so much for the recipe.

Luckybird

 

[berries]

Carol,

Thanks so much about your advice. But 1 more thing, how do i know if my folding is sufficient huh? what are the after effects of either fold in too little or fold in too vigorously?

Thanks.
berries

 

[carol]

Hi Starfish,
Here's the recipe for mince pie.

Traditional Mince Pies(Makes 24)

INGREDIENTS:
- 11/4 lb (560 g) mincemeat

- 12 oz (350 g) plain flour

- 3 oz (75 g) lard

- 3 oz (75 g) butter

- pinch of salt



For the top:

- a little milk

- icing sugar

You will also need one (or two) trays of 21/2 inch (6 cm) patty tins, one fluted 3 inch (7.5 cm) pastry cutter and one 21/2 inch (6 cm) cutter.

Pre-heat the oven to gas mark 6, 400&deg;F (200&deg;C).

METHOD:
1. Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Then add just enough cold water to mix to a dough that leaves the bowl clean.

2. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 21/2 inch (6 cm) cutter.

3. Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown. Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.

Cheers:
Carol

 

[carol]

Hi Luckybird,
You are welcome!

Cheers:
Carol

 

[carol]

Hi Berries,
Use gentle folding movements to incorporate this into the mixture to keep in as much air as possible.It's done when you feel that the mixtrure is fluffy.

It looks something like this(Recipe of chocolate cake)

Cheers:
Carol

 

[interested]

Hi Carol,

Do you have any recipe for bak kut teh? Thanks in advance.

 

[hong]

Hi Carol,

Have yet to get the 4-course dinner recipes from you

Can you send it to me at [email protected]?

Thanks!

 

[curly]

Hello Carol, do you know what is full fat soft cheese??? Thanks again!!!

 

[cheval]

hi Carol,

Could i hv that 4-course dinner recipes from you too. email:[email protected]

thanks

 

[leaf]

stars,
Yes, those blender for making milkshakes etc.

I never try blending the pulp before, but if u have sufficient pulp to blend, i think it won't stick to the wall. The dissolved sugar will also smoothen the pulp, so should be able to swirl.

I still think it's not advisable to blend, else will taste like those toppings in durian ice-kachang...which, i think is not nice at all.

personal preference though.

 

[huts]

Hi all,

does anyone know how to process dried shrimps or dried mushrooms b4 cooking? as in do we need to wash them first before soaking them in water? and also can the water (that is used to soak the shrimps/mushrooms) be used in the cooking since it has absorb the flavours from the shrimps/mushrooms??

many thanks

 

[carol]

Hi interested,
You can check out the recipe of bak kut teh at this wedsite.

www.lovemalaysia.com/food/chinesebak.htm

Cheers:
Carol

 

[carol]

Hi Curly,
Here's it goes...

Full Fat Cream Cheese is a blended version of Cottage Cheese. Available in a wide variety of flavours including natural, orange, pineapple, garlic &amp; pepper, and herbs and spices.

White to creamy in colour. Colour can vary slightly during the season.

A smooth textured soft bodied cheese.

STORAGE: Store product under chilled, dry conditions.
Cheese should not be exposed to direct sunlight or strong odours.

Full Fat Cream Cheese is suitable for a wide variety of food ingredient applications including bakery, confectionery and other convenience products.

Cheers:
Carol

 

[carol]

Hi Huts,
Soaking the dried shrimps &amp; mushrooms in water remove all the dirt and impurites. So you my wana soak them for around 15mins first, change the water and soak for longer time to retain the flavours from the ingredients and use that for cooking.

Cheers:
Carol

 

[jolin tay]

Hi Carol,
Do u know what is the easiest way to make dried fruit and nuts stick to the top of a fruit cake?

Tks.

 

[carol]

Hi Jolin,
Making a glaze from apricot jam is the easiest way to stick fruit and nuts on top of a fruit cake.

However, it's essential not to add too much liquid (either brandy or lemon juice) to the jam. If your jam is quite runny to begin with, add slightly less liquid and more jam. Press the topping gently but firmly on to the cake and allow to set completely before cutting.

Hope this helps!!!

Cheers:
Carol

 

[dolphin]

Hi Carol,

Here's my recipe. pls assist me to see where goes wrong.

4 eggs
4 tablespoons of self-raising flour
3 tablespoons of sugar
2 tablespoons of cooking oil
1 tablespoons of vanilla essence
1 teaspoons of cream of tartar

Steps
1) Separate the egg white from yolk
2) Beat the egg white in electric mixer till fluffy
3) Mix sugar, flour, oil, egg yolk and vanilla essence in the egg white

I baked for 20 mins. The cake rises. When I brought it out from oven, cut a small portion to try, it was still spongy but taste bitter. Besides the bitter problem, I noticed that the cake is not as spongy as b4. It's not hard, like sugi cake.

Tks.

 

[cowie]

Hi Dolphin,
Please pardon my intrusion here....but happened to see your recipe above. Did you really use 1 tablespoon of vanilla essence??

Cos these fragrant essence will give nice fragrance if you add in small amount, like 1/2 - 1 teaspoon. But in larger quantity, it is bitter. Do you think that is the problem?

As for the not so spongy problem, did you remember to sift the flour? Was the flour simply beaten into the mixture or folded in instead? Folding in the flour will reduce the breaking of air bubbles which are supposed to be present to introduce air and lightness to the cake mix

 

[curly]

Err... Carol, thanks but I asked for full fat soft cheese not cream cheese. Are they the same??

 

[huts]

Thanks Carol!

 

[dolphin]

Hi Cowie,

it's ok.

Ya, I used a tablespoon of vanilla essence. Hee.... I also thought that could be the cause.

yes, I used an electric mixer after I sift the flour. I thought I could use the mixer as well.

What abt the cream of tartar? Is it too little for that proportion?

thks

 

[cowie]

Hi Dolphin,
I'm sorry, I'm not so familiar with what is the usual proportion of Cream of Tartar.... but the purpose of it is just to stabilise the egg white in the mixture and to give your mixture a more creamy texture.

If like what you say, I think the bitterness is really due to the vanilla essence. Try cutting down to just one teaspoon will do. Not sure if the mixer is the culprit.....though should be okay.... do try using the fold in method the next time round after you have mixed everything else with the mixer....

 

[carol]

Hi Dolphin,
I've read thru the recipe &amp; found that the main reason is due to the amount of vanilla essence being used. I agree with what Cowie has said, usually a few drops should be enough....

Folding in method is one of the imporatnt step in sprongy cake.

Cheers:
Carol

 

[carol]

Hi Curly,
Yes they are the same!

Cheers:
Carol

 

[piggy]

Hi all,

Anyone knows where to get Water Chestnut Flour??..cant find it in cold storage le...any alternatives??...

and i was looking thru the recipe for Kueh Kosui...it nids lye water...wats's that!??

 

[woolly_lamb]

hi piggy...

hope u dun mind me answering your question...lye water is actually alkali water...basically water with salt but i dunno the proportion though...u can get it ready made at phoon huat or any shop which sells baking supplies...about $1 4 a slightly bigger than medicine-sized bottle...

 

[carol]

<FONT COLOR="0077aa">Halo Piggy</FONT>
Water chestnut flour is a starchy flour which does not contain much fiber. Its best uses are similar to those for corn-starch, e.g., as a thickener and breading material.

You can try getting it from Phoon Huat &amp; co Pte Ltd. They have Serveral outlets islandwide.

Check our their web site at:
www.phoonhuat.com

Cheers:
Carol

 

[carol]

Hi Jowiee,
AS promised in the chatroom on Thursady, Here's the recipe for Mango Pudding.

Mango Pudding

INGREDIENTS(serve 8)
2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (750 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional

METHOD:
1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes.

2. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours.

3. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day).

Cheers:
Carol

 

[jolin tay]

Hi Carol,
Thanks for answering my questions, U are such a gem.

Tks.

 

[jolin tay]

Hi Carol,
Do u have any recipe on deep fried prawns???

Tks

 

[cheval]

hi Carol,

Do u have recipe for carrot cake.

thank you.

cheval

 

[dolphin]

Hi Carol,

Have you try to bake a cake before?

I'm thinking... after I get better in baking sponge cake, I will start to make a cake.

 

[carol]

Hi Jolin, You are most welcome...

Here's the recipe for deep fried prawns.

Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce

INGREDIENTS:
250g raw tiger prawns, defrosted. They will take about 2 hours to defrost

1 oz (25 g) spaghetti (about 30 strands)

2 cloves garlic, chopped

1 level dessertspoon chopped fresh coriander leaves

1 dessertspoon fish or light soy sauce

1 level teaspoon preserved green peppercorns, rinsed, drained and crushed

2 level tablespoons seasoned flour


For the dipping sauce:

2 fl oz (55 ml) rice vinegar or white wine vinegar

1/2 oz (10 g) caster sugar

1 teaspoon soy sauce

1 inch (2.5 cm) piece cucumber, halved, deseeded and very finely chopped

1/2 small carrot, peeled and very finely chopped

1 red chilli, halved, deseeded and very finely chopped

1 level teaspoon chopped fresh coriander leaves

METHOD:
1. Peel off the skins but leave the tails intact as this always makes them look pretty. Make a slit with the tip of a knife all the way down the back of each prawn and remove the black thread.

2. Now place the prawns in a bowl, mix them with the garlic, coriander, fish sauce and green peppercorns, and leave them aside to marinate in this mixture whilst you cook the spaghetti. This needs to be boiled in salted water for about 8 minutes, then drained and rinsed in cold water. Next, heat the oil; if you have a cooking thermometer, the temperature needs to be 180&deg;C (350&deg;F). If not, a small cube of bread should turn golden brown in 45 seconds to indicate the right temperature.

3. Next, drain the prawns in a sieve then toss them in the seasoned flour. Then carefully separate the spaghetti strands and tie in a bow around each prawn. Then deep-fry them in 2 batches for 2 minutes each or until the prawns are cooked and the spaghetti is nice and crispy.

4. Drain them on crumpled greaseproof or kitchen paper and serve them straight away with the dipping sauce.

Cheers:
Carol