Cooking Recipes as promised
- Thread starter snoopy
- Start date
Hi Cheval,
Here's the recipe for Carrot cake.
CARROT CAKE
250gm rice flour
1.25litre water
50gm special wheat starch (Tung Men Fun)
1/2 tbsp salt
pinch seasoning powder
200gm peeled white turnip
75ml salad oil
Grate white turnip finely into a large mixing bowl. Add rest of ingredients and stir well. Transfer to saucepan and cook over moderate heat. Stir constantly to prevent the batter from burning. Remove mixture from heat when slightly thickened. Grease baking tin and pour in mixture. Steam for 1 and 1/2 hours (90 minutes) and cool completely before further use.
FRIED CARROT CAKE
2tbsp cooking oil
2 cloves garlic, chopped {you'll need a lot more than this! -mpd}
1 egg (lightly beaten)
200gm carrot cake, cubed
pinch dried turnip (Chai Por)
light soya sauce to taste
shallot, chopped
3 prawns, medium size, peeled
Saute garlic with cooking oil until fragrant. Add cubed carrot cake and toss until lightly crisp. Add scrambled egg, dried turnip and light soya sauce. Garnish with shallot and prawns. Serve with chilli sauce and sweet soya sauce separately
Cheers:
Carol
Here's the recipe for Carrot cake.
CARROT CAKE
250gm rice flour
1.25litre water
50gm special wheat starch (Tung Men Fun)
1/2 tbsp salt
pinch seasoning powder
200gm peeled white turnip
75ml salad oil
Grate white turnip finely into a large mixing bowl. Add rest of ingredients and stir well. Transfer to saucepan and cook over moderate heat. Stir constantly to prevent the batter from burning. Remove mixture from heat when slightly thickened. Grease baking tin and pour in mixture. Steam for 1 and 1/2 hours (90 minutes) and cool completely before further use.
FRIED CARROT CAKE
2tbsp cooking oil
2 cloves garlic, chopped {you'll need a lot more than this! -mpd}
1 egg (lightly beaten)
200gm carrot cake, cubed
pinch dried turnip (Chai Por)
light soya sauce to taste
shallot, chopped
3 prawns, medium size, peeled
Saute garlic with cooking oil until fragrant. Add cubed carrot cake and toss until lightly crisp. Add scrambled egg, dried turnip and light soya sauce. Garnish with shallot and prawns. Serve with chilli sauce and sweet soya sauce separately
Cheers:
Carol
<FONT COLOR="0077aa">Hi Starfruit</FONT>
You can get Popiah skin from supermarket, look out for the brand: Tee Yih Jia, which means No 1 Family.
You will require a lot of practice to make your own spring-roll wrappers. It is made from a simple recipe of one part plain flour to one-third part water and salt.
INGREDIENTS:
- 600g plain flour
- 200ml water
- 1 tsp salt
Combine the above ingredients and knead to a soft dough. Slap the dough on the work surface until it becomes elastic, then set aside to rest for 3-4 hours.
Cook the skin as you have described on a lightly greased heavy griddle pan over a moderate heat.
With the right amount of pressure and control, you should be able to produce thin round popiah skins which are slightly tough and dry to the touch.
Cheers:
Carol
You can get Popiah skin from supermarket, look out for the brand: Tee Yih Jia, which means No 1 Family.
You will require a lot of practice to make your own spring-roll wrappers. It is made from a simple recipe of one part plain flour to one-third part water and salt.
INGREDIENTS:
- 600g plain flour
- 200ml water
- 1 tsp salt
Combine the above ingredients and knead to a soft dough. Slap the dough on the work surface until it becomes elastic, then set aside to rest for 3-4 hours.
Cook the skin as you have described on a lightly greased heavy griddle pan over a moderate heat.
With the right amount of pressure and control, you should be able to produce thin round popiah skins which are slightly tough and dry to the touch.
Cheers:
Carol
Thks for the effort for clearing my doubts, gals!
me manage to find the water chestnut flour at NTUC. Tried a Hong Tou Gao recipe....but it doesnt came up edible! think i din put enou corn and waterchestnut flour.....watery one!!! mum scolds me of wasting food...*sigh*..the price of learning new recipes...
me manage to find the water chestnut flour at NTUC. Tried a Hong Tou Gao recipe....but it doesnt came up edible! think i din put enou corn and waterchestnut flour.....watery one!!! mum scolds me of wasting food...*sigh*..the price of learning new recipes...
i tot the recipe i have is simple liao le...but after trying, found that the proportion is v impt le...*sigh*...but no worries, me fast learner.....kekeke.....me tried the chicken Mayo filling twice to be successful...but it will be better if i hv the blender to make it smoother and creamier....
i think i will try the hong tou gao again la...
Carol, ask u huh...i dun hv that measuring cup thing...can i use the tbsp and tsp for measurement? for eg, 80g of cornflour = __ tbsp? 60g of water chestnut flour = __ tbsp? Thks!
i think i will try the hong tou gao again la...
Carol, ask u huh...i dun hv that measuring cup thing...can i use the tbsp and tsp for measurement? for eg, 80g of cornflour = __ tbsp? 60g of water chestnut flour = __ tbsp? Thks!
Hi Piggy,
Proportion is indeed very imporatnt in recipe, as well as timing and skills.
You can convert the measurment from cup to gram or to tbsp.
check out this web site.
http://www.directrecipes.com/conversion.html
Cheers:
Carol
Proportion is indeed very imporatnt in recipe, as well as timing and skills.
You can convert the measurment from cup to gram or to tbsp.
check out this web site.
http://www.directrecipes.com/conversion.html
Cheers:
Carol
Hi Piggy,
If you are making the kind of reb bean pudding as shown:
Then, here's some tips to take note.
If the paste is too thin (not concentrated), boil it in low heat for some minutes, keep stirring
If you have some small size bowl or mould, pour into bowls then freeze, nice looking.
Cheers:
Carol
If you are making the kind of reb bean pudding as shown:
Then, here's some tips to take note.
If the paste is too thin (not concentrated), boil it in low heat for some minutes, keep stirring
If you have some small size bowl or mould, pour into bowls then freeze, nice looking.
Cheers:
Carol
J
jolin tay
Guest
Hi Carol,
I know what whipped cream is but some recipes that call for whipping cream. Are they both the same thing?
Tks.
I know what whipped cream is but some recipes that call for whipping cream. Are they both the same thing?
Tks.
S
sl
Guest
Hi hi, I'm SL here. New to this thread, hope I'm welcome. Actually, I got a qns, ie, is there any place where I can pick up some simple baking skills?
Thanks in advance.
Thanks in advance.
Here's a recipe for all those who like dessert
Gingko Nuts & Barley Soup
Ingredients
80g gingko nuts, shelled & skinned
50g barley
50g dried beancurd strips
100g rock sugar
6 bowls water (ordinary rice bowls)
Method
1. Rinse barley.
2. Break beancurd strips into sections of 5cm length and soak in water for 15 mins. Drain.
3. Rinse rock sugar.
4. Bring the water to a boil in a pot.
5. Add gingko nuts, barley and beancurd strips and leave to boil for 15 mins at high heat.
6. Lower heat and simmer soup for 1 hour.
7. Add rock sugar and simmer for another hour.
8. When ready, beancurd strips should resemble beaten eggs.
9. Serve warm.
* Gingko buts, barley and beancurd strips have the effect of cleansing the kidneys.
Source: Culinary Treasures of the Orient Recipes.
Enjoy!
Gingko Nuts & Barley Soup
Ingredients
80g gingko nuts, shelled & skinned
50g barley
50g dried beancurd strips
100g rock sugar
6 bowls water (ordinary rice bowls)
Method
1. Rinse barley.
2. Break beancurd strips into sections of 5cm length and soak in water for 15 mins. Drain.
3. Rinse rock sugar.
4. Bring the water to a boil in a pot.
5. Add gingko nuts, barley and beancurd strips and leave to boil for 15 mins at high heat.
6. Lower heat and simmer soup for 1 hour.
7. Add rock sugar and simmer for another hour.
8. When ready, beancurd strips should resemble beaten eggs.
9. Serve warm.
* Gingko buts, barley and beancurd strips have the effect of cleansing the kidneys.
Source: Culinary Treasures of the Orient Recipes.
Enjoy!
Hi Curly,
If you problem getting Heavy cream from supermarket, you can make your own using 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter.
BTW, are you trying to convert the measurment for dry or liquid ingredients? They do make a difference.
This is the closest conversion I have for converting dry ingredients to ml
1/4 tsp. = 1 ml
Cheers:
Carol
If you problem getting Heavy cream from supermarket, you can make your own using 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter.
BTW, are you trying to convert the measurment for dry or liquid ingredients? They do make a difference.
This is the closest conversion I have for converting dry ingredients to ml
1/4 tsp. = 1 ml
Cheers:
Carol
Hi SL,
Welcome to this thread....
If you are keen on baking lessons, check out this:
web site.
www.phoonhuat.com
Cheers:
Carol
Welcome to this thread....
If you are keen on baking lessons, check out this:
web site.
www.phoonhuat.com
Cheers:
Carol
cheesecake
New Member
hi curly,
how did the durian cake turn out? thot of trying it myself.
does the cake rise a lot during baking?
how did the durian cake turn out? thot of trying it myself.
Hi Curly,
I don't have conversion form grams to ml directly.\Maybe you can try converting grams to cups then from cups to ml.
1/4 cup = 25 grams
1 cup = 95 grams
1/2 cup = 50 grams
1/3 cup = 30 grams
1 cup = 200 ml and 2-15ml spoons
1/2 cup = 100 ml plus 1-15 ml spoon
1/3 cup = 75 ml
1/4 cup = 60 ml
Cheers:
Carol
I don't have conversion form grams to ml directly.\Maybe you can try converting grams to cups then from cups to ml.
1/4 cup = 25 grams
1 cup = 95 grams
1/2 cup = 50 grams
1/3 cup = 30 grams
1 cup = 200 ml and 2-15ml spoons
1/2 cup = 100 ml plus 1-15 ml spoon
1/3 cup = 75 ml
1/4 cup = 60 ml
Cheers:
Carol
S
sl
Guest
Thanks Carol for answering my qns. I'll check the website one of these days.
Cheers
SL
Cheers
SL
pinkbottle
New Member
Hi Carol,
i'm new here.. saw that you were sending out the recipe for yam cake a year ago.. do you still have it available? tried searching the net in vain for it! thanks very much! if it's more convenient to email, my email is [email protected]. thank you!
i'm new here.. saw that you were sending out the recipe for yam cake a year ago.. do you still have it available? tried searching the net in vain for it! thanks very much! if it's more convenient to email, my email is [email protected]. thank you!
I
interested
Guest
Hi Dolphin,
May I know how many bowls does it serve based on the recipe for Gingko Nuts & Barley Soup?
Thanks.
May I know how many bowls does it serve based on the recipe for Gingko Nuts & Barley Soup?
Thanks.
Hi Carol,
I have some cooking terms that need to check with you.
1) How is hot broil done? (was looking at a recipe on red bean crepe. After red bean is boiled and grind to paste, wrap it with crepe and then hot broil it)
2) What is cornmeal? (it's mentioned in the recipe when making batter)
Thanks
I have some cooking terms that need to check with you.
1) How is hot broil done? (was looking at a recipe on red bean crepe. After red bean is boiled and grind to paste, wrap it with crepe and then hot broil it)
2) What is cornmeal? (it's mentioned in the recipe when making batter)
Thanks
Hi Dolphin,
Broil is to cook by exposing the food directly to the heat.
Cornmeal: A granular flour ground from dried kernels of yellow or white corn, has a sweet, robust flavor. Commercial cornmeal is available in fine or coarse grinds. Stone-ground cornmeal, made from whole kernels, produces a richer flour.
Cheers:
Carol
Broil is to cook by exposing the food directly to the heat.
Cornmeal: A granular flour ground from dried kernels of yellow or white corn, has a sweet, robust flavor. Commercial cornmeal is available in fine or coarse grinds. Stone-ground cornmeal, made from whole kernels, produces a richer flour.
Cheers:
Carol
Hi Piggy,
You can try getting cornmeal from Phoon Huat Pte Ltd.
Check out their island wide outlets here:
www.phoonhuat.com
BTW, I got mine from Liberty Supermarket.
Cheers:
Carol
You can try getting cornmeal from Phoon Huat Pte Ltd.
Check out their island wide outlets here:
www.phoonhuat.com
BTW, I got mine from Liberty Supermarket.
Cheers:
Carol
Hi <FONT COLOR="0000ff">Dolphin</FONT> and <FONT COLOR="ff6000">Stars</FONT>
I have different version for sponge cake recipe, here's one I found that is quite easy to follow.
Classic Sponge Cake Recipe
INGREDIENTS: (serve 12)
- 5 to 6 eggs, separated (separate when cold. Cover and let come to room temperature, about 20 minutes maximum)
- 1/2 to 3/4 teaspoon cream of tartar
- 1 cup sugar, divided
- 3 tablespoons water, room temperature
- 1 teaspoon vanilla, other extract or flavoring
- 1/8 to 1/2 teaspoon salt, optional
- 1 cup sifted, all-purpose flour (sift, then measure)
METHOD:
1. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
2. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
3. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Pour into ungreased 9x3-1/2 inch tube pan. Gently cut through batter with metal spatula or knife to get air bubbles out and to spread evenly.
4. Bake in preheated 325 degrees F to 350 degrees F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
<FONT COLOR="0000ff">Here are csome tips on baking a sucessful sponge cake.
. Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.
. Use caution when using dark nonstick baking pans or glass baking dishes. Read and follow the manufacturer's directions. Since these pans absorb more heat, results may be better if the baking temperature is reduced by 25 degrees F.
Grease and/or flour pans as directed in recipes for butter-type cakes. Do not grease pans for angel, sponge and chiffon cakes unless directed in the recipe.
. Fill cake pans no more than half full to allow for rising during baking.</FONT>
Cheers:
Carol
I have different version for sponge cake recipe, here's one I found that is quite easy to follow.
Classic Sponge Cake Recipe
INGREDIENTS: (serve 12)
- 5 to 6 eggs, separated (separate when cold. Cover and let come to room temperature, about 20 minutes maximum)
- 1/2 to 3/4 teaspoon cream of tartar
- 1 cup sugar, divided
- 3 tablespoons water, room temperature
- 1 teaspoon vanilla, other extract or flavoring
- 1/8 to 1/2 teaspoon salt, optional
- 1 cup sifted, all-purpose flour (sift, then measure)
METHOD:
1. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
2. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
3. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Pour into ungreased 9x3-1/2 inch tube pan. Gently cut through batter with metal spatula or knife to get air bubbles out and to spread evenly.
4. Bake in preheated 325 degrees F to 350 degrees F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
<FONT COLOR="0000ff">Here are csome tips on baking a sucessful sponge cake.
. Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.
. Use caution when using dark nonstick baking pans or glass baking dishes. Read and follow the manufacturer's directions. Since these pans absorb more heat, results may be better if the baking temperature is reduced by 25 degrees F.
Grease and/or flour pans as directed in recipes for butter-type cakes. Do not grease pans for angel, sponge and chiffon cakes unless directed in the recipe.
. Fill cake pans no more than half full to allow for rising during baking.</FONT>
Cheers:
Carol
H
hongdougao
Guest
Hi carol
I saw the picture of "red bean pudding" on yr posting on 24 Oct 2002 and i want to try it out. Is it possible for you to give me the receipe ? Tks.
I saw the picture of "red bean pudding" on yr posting on 24 Oct 2002 and i want to try it out. Is it possible for you to give me the receipe ? Tks.
Hi Hongdougao,
Here's the recipe....
Red Bean Pudding
INGREDIENTS:
- Water Chestnut Flour 60 g
- Corn Flour 80 g
- Evaporated Milk 100 ml
- Coconut Milk 200 ml
- Granulated Sugar 15 tbsp
- Boiled Hot Water 1000 ml
- Canned Red Bean 40 g
METHOD:
1) Dissolve sugar by hot water
2) Mix water chestnut flour, corn flour into a plain square container
3) Add in evaporated milk and coconut milk, then mix them well
4) Pour in the boiling sugar water, stir well until form paste
5) Add in red bean, stir again until red bean in well distribution
6) Chilled by refrigerator while paste is cooled down
7) Cut into small square pieces, dish up and serve
Cheers:
Carol
Here's the recipe....
Red Bean Pudding
INGREDIENTS:
- Water Chestnut Flour 60 g
- Corn Flour 80 g
- Evaporated Milk 100 ml
- Coconut Milk 200 ml
- Granulated Sugar 15 tbsp
- Boiled Hot Water 1000 ml
- Canned Red Bean 40 g
METHOD:
1) Dissolve sugar by hot water
2) Mix water chestnut flour, corn flour into a plain square container
3) Add in evaporated milk and coconut milk, then mix them well
4) Pour in the boiling sugar water, stir well until form paste
5) Add in red bean, stir again until red bean in well distribution
6) Chilled by refrigerator while paste is cooled down
7) Cut into small square pieces, dish up and serve
Cheers:
Carol