400g chicken bones
100g Chinese ham (optional)
1 carrot, skinned and cut into chunks
1 stalk celery, cut into chunks
1 onion, quartered
2 stalks spring onion
2 thick slices young ginger
2 litres water
Bring water to a rapid boil. Add in all the ingredients and bring to a low boil. (This is to prevent any scum from coming up to the top.)
Lower the heat and gently simmer stock for one to two hours until water is reduced to 1.5 litres. Add seasoning - salt and a dash of pepper. Your stock is ready for use.
I tried preparing the mango pudding but it turned out very soft. What went wrong? too little gelatin? I did not use packet ones. I used those bottled ones. So i can't follow the 2 pkts gelatin recipe. How much should i use then? I put in abt 15g only.
I've tried pork chop & it tastes like the one they sell outside.
Basically, I just marinated the pork chops (over nite) with red cooking wine & black pepper. Add oil or margarine to fry.
I guess chicken should be the same way. but, do use white cooking wine instead since it's white meat. To me, it's the wine which makes it tasty. You can add mushrooms on top of your chicken chop as well.
I usually do chicken, the roast chicken style with the herbs, which I've posted for you previously.
As for the gravy, I buy bottled steak sauce or the packet type brown sauce gravy.
Tried baked potato few years back, but not very successful.
ok, I;m going to revive this. WHat's the diff btw corn flour and corn starch? Saw in this recipe book these 2 diff items and wondering if they are the same? I bought corn flour already but can I also use that when the recipe calls for corn starch? ANy diff in applying it??
from wat i noe from the salesgirl is tat corn flour n corn starch r actually the same, is jus tat the manufacture (brand) is different n they call it differently. so far i have try both, it turn out ok. so think no different lor.
8 pandan leaves
300g glutinous rice flour
1 heaped tablespoon tapioca flour or corn flour
Pinch of salt
Few drops of green food colouring
285g grated coconut, mixed with a pinch of salt
150g gula melaka, finely grated and mixed with 1 tablespoon castor sugar
Method Pound pandan leaves till fine, add enough water to bring it to 210ml. Add salt and green colouring. Strain and set aside.
Boil tapioca flour with 85ml water over low heat, stirring till almost transparent.
Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan water to form a paste.
Place paste on a flat surface. Rub well to form a firm smooth dough. If dough is too soft, add in a little flour. Divide dough in 4 parts. Roll each part into a longish roll and cut into 12 pieces. Keep uncut dough covered with a piece of cloth.
Bring a big saucepan of water to boil. Take 1 piece of cut dough and roll with palms of hands till well rounded. Fill with one and a half teaspoons of the grated sugar in center. Put into the boiling water. Repeat process with the remaining dough and boil till each ball surfaces. Keep boiling for 2 minutes to dissolve the sugar.
Remove each ball with a tea strainer, dab strainer over dry cloth and roll ondeh ondeh in grated coconut. repeat with the rest of the dough.
It is very important to keep the balls well sealed to prevent cracking whilst boiling. When ondeh ondeh floats to the surface keep boiling for at least 2-2.5 minutes.
This will keep the ondeh ondeh soft and at the same time turns the grated sugar syrupy.
* Got this from the internet, hope it is of some help to you *
lilacz.. hi i am oso an amateur in cooking.. but mayb i can help u abit.. hehee..
1) wat i do is b4 goin out, then i bring the meat from the freezer out and put it in the normal fridge compartment.. usu will defroze by the time u come back and guarantee the meat wont spoil oso.. but luckily i bought this fridge mitsubishi folio and they have a soft freeze compartment and the meat wont be too hard...
2) i usu soak them in water first lor and also wash.. whether for cooking soup or for frying...but not too much la.. later no taste.. hahahahah...
3) i oso don really know how to use them.. but think its mostly for soup and stuff like herbal chicken etc..
4) cannnn... mince meat oso must wash... but difficult to dry though.. gotta be very careful else u will lose a lot of mince meat.. ehehehe..
hope my 1 cent worth helps.. hhehehe.. i am oso learning from experts here..
to wash the mince meat, i usually put the meat on a sift (those u use for cake making, dun know if i get the spelling right boh)), so as prevent any wastage. u can also let the meat stay on the sift for 5 minutes, to let excess water drip thru b4 cooking.
Usually I will buy a piece of meat (lean meat), n ask the seller to mince it for me, or I will mince it myself to ensure that it is fresh. Coz u never noe which part of the pork/chicken they use. I learnt this from my mum n MIL
1) If it has been frozen for >2 days, it will still be very frozen even if you putt it into the normal compartment in the morning. What I do is to take it out to thaw at room temperature the night before for about 2 hours then put it into the normal compartment overnight.
2)I usually soak it for 15 min if cooking. For soup I don't soak at all and boil longer so that the taste will be all in the soup. Of cos most wash 1st lah. For nasi lemak, you need to deep fry the ikan bilis. Don't soak it and remember to make sure that its dry before frying if not the oil will splatter like mad.
3)Red dates and gou qi zi can cook soup. You can cook water cress soup, add some pork ribs, and almond (nan2 xin4). Slow cook for 2-3 hrs. Add salt to taste.
Another simple soup to cook with red dates is corn and carrot soup. cook with lean meat or chicken breast meat. Boil together with ginger. Slow cook for about 1.5-2 hrs
dried scallops can cook congee. Marinate rice with salt and some oil for about 1/2 hour. Then put in the dried scallops (washed, slightly soaked. add the water that is soaked in also). Put ginger. Slow cook. Stir occasionally. Can add in pork or chicken to cook together. If you want to add fish, put in only AFTER the congee is cooked and ready.
Thanks everyone for sharing your precious experience with me.Just one more thing to clarify.So i have to wash the ikan billis no matter if im going to fry it or boil it right.So if im going to fry it, i got to wash and let it dry completely b4 frying?Do u dry under the sun?
Btw can anyone share some Tofu recipe?My hubby loves tofu but i dont, so i dint really know how shd a tofu dish taste like...
i usually "fry" my ikan billis using the microwave oven or oven. that way, after washing u do not need to worry abt the splattering.
after washing, paper towel dry the ikan billis, then stir it 2 to 3 tbsp of cooking oil (depending on how much u have). put on high for 2 mins, then stir evenly. another 1 min, stir again, then 2 min. it will be cripsy liao.
preheat oven to 180 degree celsius. add oil, stir evenly, place it in oven for 5 mins, then stir it again. put it back in oven & let it roast for 2 mins, & stir again. repeat until u get the right crispyness.
my favorite tofu dish is ma pao tofu. all u need is mince meat & tofu (soft or firm, deepen on wat u like). then go super mart get the ready mix ma pao tofu sauce by Lee Kum Kee, the small red packet one loh, I think it's also call Kuai Ler Chu (happy kitchen). follow the instructions, u will get a very nice tofu dish in less then 10 mins.
preheat oven to 180 degree celsius. add oil to the ikan after towel drying them, stir evenly, place it in oven for 5 mins, then stir it again. put it back in oven & let it roast for 2 mins, & stir again. repeat until u get the right crispyness.
hi everyone, can anyone share wif me wat brand of mayonnaise is good? i'm thinking of making egg mayo sandwich. and can you all also share how exactly to whip up a really delicious egg mayo sandwich? i'm a egg fan
so if anyone has any other egg recipes to share, welcome!
1) Hard Boiled Egg
2) Salad Dressing (Cream)
3) Tomato Sauce
4) Finely chop onions (optional)
1) Divide hard boiled egg into half.
To create pattern on the egg. Do a zip-zap when
dividing into 2.
2) Separate the egg yolks from the white
3) Combine egg yolk, salad cream n tomota sauce and mix well (Mashed/Blend).
4) Scoop the dressing (mixture from pt 3) back to the white.