Cooking Recipes as promised
- Thread starter snoopy
- Start date
Hi lilacz,
no, there is no need to put water in the rice. You basically soak the rice overnite and then drain off all water. I used a tray that is used for baking cake and put the rice in it. Then I steam it in a kuali. When the fice is soft, I add in the seasoning. Then I put the chicken etc at the bottom of the foil cup, then cover with the rice. Sprinkle some water on top before steaming the mai kai. Otherwise the rice on top will be hard.
folic
no, there is no need to put water in the rice. You basically soak the rice overnite and then drain off all water. I used a tray that is used for baking cake and put the rice in it. Then I steam it in a kuali. When the fice is soft, I add in the seasoning. Then I put the chicken etc at the bottom of the foil cup, then cover with the rice. Sprinkle some water on top before steaming the mai kai. Otherwise the rice on top will be hard.
folic
deep_dreamer
New Member
Hi gals, how is your weekend?
I decided to cook up a storm yesterday afternoon. I did Chicken Vindaloo and it turned out very well. Thought I would share the recipe here:
Ingredients:
600g chicken thigh
1 Bombay onion
1 tomato, diced
2 tbsp tomato puree/paste
3 tbsp meat curry powder
3-4 stalk curry leaves
3-4 tbsp oil
125 ml water
Marinate:
1/2 cup Yoghurt
2 tbsp Lemon Juice
2 tbsp garlic
2 tbsp ginger juice
1/2 tsp salt
1/4 tsp black ground pepper
Steps:
1. Marinate the chicken with the marinate for 3-4 hours.
2. Heat oil and fry onions till soft.
3. Add in curry leave, curry powder, some water and fry till curry powder is fragrant and oil separates.
4. Add in chicken(together with the marinate), tomato, tomato puree.
5. Simmer the curry for about 30 mins or till gravy thickens.
It is very yummy.. spicy and a bit sourish.
Enjoy!
folic
I decided to cook up a storm yesterday afternoon. I did Chicken Vindaloo and it turned out very well. Thought I would share the recipe here:
Ingredients:
600g chicken thigh
1 Bombay onion
1 tomato, diced
2 tbsp tomato puree/paste
3 tbsp meat curry powder
3-4 stalk curry leaves
3-4 tbsp oil
125 ml water
Marinate:
1/2 cup Yoghurt
2 tbsp Lemon Juice
2 tbsp garlic
2 tbsp ginger juice
1/2 tsp salt
1/4 tsp black ground pepper
Steps:
1. Marinate the chicken with the marinate for 3-4 hours.
2. Heat oil and fry onions till soft.
3. Add in curry leave, curry powder, some water and fry till curry powder is fragrant and oil separates.
4. Add in chicken(together with the marinate), tomato, tomato puree.
5. Simmer the curry for about 30 mins or till gravy thickens.
It is very yummy.. spicy and a bit sourish.
Enjoy!
folic
Another simple recipe.. actually, this is classifed as confinement food in the cook book that I have but hey, it taste good, so why not right?
Crispy Vermicilli egg
Ingredients:
3 eggs
2 small bundle of vermicilli (tang hoon)
Small section of gineger thinly sliced
1 stalk spring onion, finely chopped
3 tablespoon sesame oil (you can subsititute with normal oil if you are not cooking for confinement, but it smells good )
1/2 tsp salt
1/4 tsp pepper
Steps:
1. Soak the vermicilli till soft. Alternatively, you can put the vermicilli in boiling water for 30-40 sec
2. Beat the eggs, add in spring onion, salt, pepper and vermicilli.
3. Heat pan and add sesame oil.
4. fry ginger till fragrant
5. Add in egg mixture and fry till crispy.
folic
Crispy Vermicilli egg
Ingredients:
3 eggs
2 small bundle of vermicilli (tang hoon)
Small section of gineger thinly sliced
1 stalk spring onion, finely chopped
3 tablespoon sesame oil (you can subsititute with normal oil if you are not cooking for confinement, but it smells good )
1/2 tsp salt
1/4 tsp pepper
Steps:
1. Soak the vermicilli till soft. Alternatively, you can put the vermicilli in boiling water for 30-40 sec
2. Beat the eggs, add in spring onion, salt, pepper and vermicilli.
3. Heat pan and add sesame oil.
4. fry ginger till fragrant
5. Add in egg mixture and fry till crispy.
folic
Hi Ladies,
Wow all of you are such good cook & I can't help thinking how my poor husband has suffered for the past years...
Has anyone got any tried and tested good tiramisu recipe to share?? Good recommendation of cook books??
Winnie , Is is possible for me to have the recipes u have consolidated thus far? my email address [email protected]
Wow all of you are such good cook & I can't help thinking how my poor husband has suffered for the past years...
Has anyone got any tried and tested good tiramisu recipe to share?? Good recommendation of cook books??
Winnie , Is is possible for me to have the recipes u have consolidated thus far? my email address [email protected]
Hi,
did anyone of you buy the July issue of Her World? Is it possible to help to scan the recipe on page 313? My email is [email protected].
Thank you in advance.
did anyone of you buy the July issue of Her World? Is it possible to help to scan the recipe on page 313? My email is [email protected].
Thank you in advance.
HI Anissa
actually, I am not sure what is a bombay onion but since the recipe says only 1, I assumed it is the bigger one. So I juts bought those normal 'big onion' and it turned out fine. It should be diced. If you want to put in a food processor to chop it up, also ok. If you like very spicy food, you might also want to chop some dried chilli into the recipe. For curry powder, my mum buys the brand that has a globe on the plastic cover. It is those dry type (not those paste type) and I used the one for meat curry.
Hope this helps.
folic
actually, I am not sure what is a bombay onion but since the recipe says only 1, I assumed it is the bigger one. So I juts bought those normal 'big onion' and it turned out fine. It should be diced. If you want to put in a food processor to chop it up, also ok. If you like very spicy food, you might also want to chop some dried chilli into the recipe. For curry powder, my mum buys the brand that has a globe on the plastic cover. It is those dry type (not those paste type) and I used the one for meat curry.
Hope this helps.
folic
Hey all
some questions on making sushi, hope you gals can help.
1) anyone knows what is the correct method in cooking sushi rice? some told me the seasoning (vinegar, sugar, salt) need to be cook whereas some say no need, just add into the rice when the rice is cook.
2) what is the best method to cool down the sushi rice? can i put into freezer for few mins?
3) when spreading the sushi rice on the seaweed, spread all over the seaweed or half of it?
thanks.
some questions on making sushi, hope you gals can help.
1) anyone knows what is the correct method in cooking sushi rice? some told me the seasoning (vinegar, sugar, salt) need to be cook whereas some say no need, just add into the rice when the rice is cook.
2) what is the best method to cool down the sushi rice? can i put into freezer for few mins?
3) when spreading the sushi rice on the seaweed, spread all over the seaweed or half of it?
thanks.
hey...sorry another question...
anyone knows what is the best way to store shallots/garlic and ginger? i always peel in advance those and put in a box and store in the refrigerator...but after few days, the bud starts to appear...even if i put outside for a period of time, the bud will also appear...any one can advise?
anyone knows what is the best way to store shallots/garlic and ginger? i always peel in advance those and put in a box and store in the refrigerator...but after few days, the bud starts to appear...even if i put outside for a period of time, the bud will also appear...any one can advise?
hi gals,
i'm back, after mia for some time.
winnie, i've fully recovered liao. thanks for asking!gee.. it takes that long without medication.
folic, thanks for sharing so many of your recipes! i tried frying vermicilli eggs last weekend but i put in too much vermicilli and my fried eggs became rather dry and hard.
any tips on frying this so that it won't get too dry?
i'm back, after mia for some time.
winnie, i've fully recovered liao. thanks for asking!gee.. it takes that long without medication.
folic, thanks for sharing so many of your recipes! i tried frying vermicilli eggs last weekend but i put in too much vermicilli and my fried eggs became rather dry and hard.
hi corodory,
1) the sushi seasoning (vinegar mix) is only added after the rice is cooked. u can cook ur rice with dried kelp but not the vinegar mix. i dun usu put the dried kelp cos u need to remove it just before the boiling point. a bit troublesome and hard to estimate if using a rice cooker. u can refer to this website for the steps & ingredients:
http://www.bento.com/trt-sushirice.html
2) the best way to cool the rice is to spread it out on a flat-based bowl. i used a sushi rice tub for this. then cut thru the rice & fan it to cool it lor. i've never tried putting it in a freezer.
3) u spread the rice over half or 3/4 of the seaweed.
1) the sushi seasoning (vinegar mix) is only added after the rice is cooked. u can cook ur rice with dried kelp but not the vinegar mix. i dun usu put the dried kelp cos u need to remove it just before the boiling point. a bit troublesome and hard to estimate if using a rice cooker. u can refer to this website for the steps & ingredients:
http://www.bento.com/trt-sushirice.html
2) the best way to cool the rice is to spread it out on a flat-based bowl. i used a sushi rice tub for this. then cut thru the rice & fan it to cool it lor. i've never tried putting it in a freezer.
3) u spread the rice over half or 3/4 of the seaweed.
HI Keruri,
Glad to hear you tried out the recipe. I think you should beat the egge well.. till there is foam before adding the tang hoon. Also, cos the tanghoon is already cooked, you can use slow fire. That way, you make sure your egg is fluffy and the tanghoon got a chance to get 'brown'.
folic
Glad to hear you tried out the recipe. I think you should beat the egge well.. till there is foam before adding the tang hoon. Also, cos the tanghoon is already cooked, you can use slow fire. That way, you make sure your egg is fluffy and the tanghoon got a chance to get 'brown'.
folic
Hi keruri,
no, I don't have anymore confinement food recipes
Hi JL,
I usually like to put cha siew and prawns in my fried rice. I don't like to put frozen veg, especially frozen peas!
So usually, what I do is go to market and buy those cha siew (i usually buy about $3 and ask them to chop up in small cubes for me), buy some small prawns (if lazy can buy those already peeled from supermart), eggs (I usually use the formula (number of person + 1), lots of garlic.
Steps:
1. Crack eggs into a bowl and beat well (till bubbly), season with soya sauce/pepper). Fry an omelette and cut into strips. ( I like eggy fried rice)
2. Fry the garlic till fragrant. Add shrimps
3. Add in rice and fry in high heat. Add in one more beaten egg and fry quickyly so that the egg coats the rice.
4.Add in the omelette strips and cha siew
5. garnish with spring onion and corriander leave.
folic
no, I don't have anymore confinement food recipes
Hi JL,
I usually like to put cha siew and prawns in my fried rice. I don't like to put frozen veg, especially frozen peas!
So usually, what I do is go to market and buy those cha siew (i usually buy about $3 and ask them to chop up in small cubes for me), buy some small prawns (if lazy can buy those already peeled from supermart), eggs (I usually use the formula (number of person + 1), lots of garlic.
Steps:
1. Crack eggs into a bowl and beat well (till bubbly), season with soya sauce/pepper). Fry an omelette and cut into strips. ( I like eggy fried rice)
2. Fry the garlic till fragrant. Add shrimps
3. Add in rice and fry in high heat. Add in one more beaten egg and fry quickyly so that the egg coats the rice.
4.Add in the omelette strips and cha siew
5. garnish with spring onion and corriander leave.
folic
hi folic,
it's okie! will share with u if i can find some more confinement recipes.
hey, i cook fried rice the same way as you too, esp the way to use the egg to coat the rice. hee... i hate the peas in frozen veg as well.
i like char siew cos it's a bit sweet. i add sesame oil to my fried rice as well cos i love sesame oil and it makes it fragrance.
it's okie! will share with u if i can find some more confinement recipes.
hey, i cook fried rice the same way as you too, esp the way to use the egg to coat the rice. hee... i hate the peas in frozen veg as well.
i like char siew cos it's a bit sweet. i add sesame oil to my fried rice as well cos i love sesame oil and it makes it fragrance.hi JL,
u can also try the following ingredients for an alternative type of fried rice. my gf cooked it before and we all love it.
Ingredients:
- pickled olive veg, u can buy bottled ones from provision shop
- ikan billis
- minced meat
- rice
- garlic
- seasoning
Steps:
1. Wash & soak the ikan billis in salt water. Drain it well before frying.
2. Fry the ikan billis till cooked. Dish it out.
3. Fry minced garlic till fragrant.
4. Add in the minced meat to fry till almost cooked.
5. Add in the rice and mix.
6. Add in the olive vegs and mix.
7. Add in the ikan billis and mix.
8. Season with soya sauce and pepper to taste.
u can also try the following ingredients for an alternative type of fried rice. my gf cooked it before and we all love it.
Ingredients:
- pickled olive veg, u can buy bottled ones from provision shop
- ikan billis
- minced meat
- rice
- garlic
- seasoning
Steps:
1. Wash & soak the ikan billis in salt water. Drain it well before frying.
2. Fry the ikan billis till cooked. Dish it out.
3. Fry minced garlic till fragrant.
4. Add in the minced meat to fry till almost cooked.
5. Add in the rice and mix.
6. Add in the olive vegs and mix.
7. Add in the ikan billis and mix.
8. Season with soya sauce and pepper to taste.
hi folic,
i'm glad u like olive veg. i think it's a healthy choice.
hi winnie,
u r back! tot u won't be back till monday. umm... how bad is it? i think four or five at a gathering is still ok provided everyone turns up.
btw, pinkrosie has requested for your consolidated recipes. could u forward a set to her? mine are all unzipped and a bit messy liao. thanks!
i'm glad u like olive veg. i think it's a healthy choice.
hi winnie,
u r back! tot u won't be back till monday. umm... how bad is it? i think four or five at a gathering is still ok provided everyone turns up.
btw, pinkrosie has requested for your consolidated recipes. could u forward a set to her? mine are all unzipped and a bit messy liao.
thanks!Hi Kelly,
If there are ppl interested i dun mind to proceed wif our original plan for the gathering, but the problem is even those who have RSVP wif us did not contact us or feedback... maybe can we try to send a reminder email? So how?
Ya I'm back cos down wif terrible flu & mirgraine ^___^
If there are ppl interested i dun mind to proceed wif our original plan for the gathering, but the problem is even those who have RSVP wif us did not contact us or feedback... maybe can we try to send a reminder email? So how?
Ya I'm back cos down wif terrible flu & mirgraine ^___^
shirlynn77
New Member
Hi Winnie,
If u dun mind may i have those recipes please?Thanks alot in advance.
My e-mail is [email protected]
If u dun mind may i have those recipes please?Thanks alot in advance.
My e-mail is [email protected]
Hi Winnie,
Let's send them a reminder email lor. If we get no replies by Friday then we call it off? I think some of them dun check the forum as frequently.
Hv u seen a doc for ur flu & migraine? Rest as much as u can, it's the best medicine for flu. Hope u get well soon.
Let's send them a reminder email lor. If we get no replies by Friday then we call it off? I think some of them dun check the forum as frequently.
Hv u seen a doc for ur flu & migraine? Rest as much as u can, it's the best medicine for flu. Hope u get well soon.