L
Cooking Recipes as promised
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Hi Mini Beanie,
Here's some chrismas to share:
Almond-Orange Holiday Cakes
INGREDIENTS(serve 8)
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 8.5-ounce package almond paste, broken into pieces
3 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon almond extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar
METHOD:
Preheat oven to 325 degrees F. Butter 4 holiday cake pans. Dust pans with flour; tap out excess. Using electric mixer, beat sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans; smooth tops.
Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack.
Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
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Classic Prime Rib with Red Wine-Blackberry Sauce
INGREDIENTS (8 servings)
For Beef:
One 6 1/2-pound prime rib beef roast, excess fat trimmed
2 garlic cloves, peeled, thinly sliced
2 tablespoons salt
1 tablespoon freshly ground black pepper
For Red Wine-Blackberry Sauce:
1 cup dry red wine
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1/2 cup fresh or frozen blackberries
3 tablespoons all-purpose flour
1 1/2 cups canned reduced-sodium beef broth
METHOD:
FOR BEEF: Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan.
Roast beef 20 minutes. Reduce heat to 350 degrees F. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 1 hour 20 minutes. Transfer beef to platter. Tent with foil to keep warm.
FOR RED WINE-BLACKBERRY SAUCE: Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 5 minutes. Spoon fat off top of pan juices. Reserve juices; set fat aside for making Yorkshire Pudding.
Add wine to same roasting pan. Stir over medium-high heat, scraping up any browned bits from bottom of pan. Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add blackberries and cook 3 minutes. Add flour and stir to blend; cook 2 minutes. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 minutes. Season sauce to taste with salt and pepper.
Carve roast and serve with sauce.
DETERMINING DONENESS: The internal temperature should read 110-120 degrees F. for rare, 120-125 degrees F. for medium-rare and 130-135 degrees F. for well done.
Cheers:
Carol
Here's some chrismas to share:
Almond-Orange Holiday Cakes
INGREDIENTS(serve 8)
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 8.5-ounce package almond paste, broken into pieces
3 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon almond extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar
METHOD:
Preheat oven to 325 degrees F. Butter 4 holiday cake pans. Dust pans with flour; tap out excess. Using electric mixer, beat sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans; smooth tops.
Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack.
Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Classic Prime Rib with Red Wine-Blackberry Sauce
INGREDIENTS (8 servings)
For Beef:
One 6 1/2-pound prime rib beef roast, excess fat trimmed
2 garlic cloves, peeled, thinly sliced
2 tablespoons salt
1 tablespoon freshly ground black pepper
For Red Wine-Blackberry Sauce:
1 cup dry red wine
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1/2 cup fresh or frozen blackberries
3 tablespoons all-purpose flour
1 1/2 cups canned reduced-sodium beef broth
METHOD:
FOR BEEF: Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan.
Roast beef 20 minutes. Reduce heat to 350 degrees F. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 1 hour 20 minutes. Transfer beef to platter. Tent with foil to keep warm.
FOR RED WINE-BLACKBERRY SAUCE: Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 5 minutes. Spoon fat off top of pan juices. Reserve juices; set fat aside for making Yorkshire Pudding.
Add wine to same roasting pan. Stir over medium-high heat, scraping up any browned bits from bottom of pan. Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add blackberries and cook 3 minutes. Add flour and stir to blend; cook 2 minutes. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 minutes. Season sauce to taste with salt and pepper.
Carve roast and serve with sauce.
DETERMINING DONENESS: The internal temperature should read 110-120 degrees F. for rare, 120-125 degrees F. for medium-rare and 130-135 degrees F. for well done.
Cheers:
Carol
Hi Dolphin,
I encountered the same problem as you. My dough was like "bread crumbs" and it doesn't really form into a dough as expected. So, I placed it on a tray, sprinkled some flour into it and it managed to form into a dough. I also could not find confectioners' sugar so I used normal castor sugar instead.
I would agree that the pastry is quite fragile so I actually made it thicker. Overall, hubby said it was not bad. He liked it cos' it was sweet. I also added in some vanilla essence into the pastry cos' hubby said it would be more fragrant.
I encountered the same problem as you. My dough was like "bread crumbs" and it doesn't really form into a dough as expected. So, I placed it on a tray, sprinkled some flour into it and it managed to form into a dough. I also could not find confectioners' sugar so I used normal castor sugar instead.
I would agree that the pastry is quite fragile so I actually made it thicker. Overall, hubby said it was not bad. He liked it cos' it was sweet. I also added in some vanilla essence into the pastry cos' hubby said it would be more fragrant.
S
sl
Guest
Hi Carol, can I have the recipe too? My email add: [email protected]
I tried making pineapple tarts last Fri. Not really successful cos my pineapple had burnt but the crust was not cooked yet. Anybody knows the reason why is it so?
Cheers
SL
I tried making pineapple tarts last Fri. Not really successful cos my pineapple had burnt but the crust was not cooked yet. Anybody knows the reason why is it so?
Cheers
SL
L
luckybird
Guest
Hi Carol,
I have received your recipe, it looks simple, will try it,thanks.
I have received your recipe, it looks simple, will try it,thanks.
Hi SL,
Main resaon is that you might have use high temp to cook the pineapple fillings, try using low temp & keep on stiring..
If the dough is not cooked, try to use lower temp to bake the tarts, so that the fillings will not be burnt and the dough will be cooked.
You can also try to make thinner tart shell.
Cheers:
Carol
Main resaon is that you might have use high temp to cook the pineapple fillings, try using low temp & keep on stiring..
If the dough is not cooked, try to use lower temp to bake the tarts, so that the fillings will not be burnt and the dough will be cooked.
You can also try to make thinner tart shell.
Cheers:
Carol
Hi Dolphin,
Pork Spareribs with Maple Barbecue Sauce
INGREDIENTS(serve 6)
6 pounds pork spareribs (about 3 whole racks)
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 garlic cloves, minced
2 cups tomato puree
3/4 cup pure maple syrup
1/4 cup soy sauce
Crushed dried red pepper flakes
2 tablespoons apple cider vinegar
METHOD:
Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut into individual ribs.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add tomato puree and next 3 ingredients. Bring to boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
DO-AHEAD TIP: Ribs may be made 1 day ahead. Sauce may be made 1 week ahead. Cool ribs and sauce. Cover separately and refrigerate.
Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender, about 20 minutes.
Cheers:
Carol
Pork Spareribs with Maple Barbecue Sauce
INGREDIENTS(serve 6)
6 pounds pork spareribs (about 3 whole racks)
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 garlic cloves, minced
2 cups tomato puree
3/4 cup pure maple syrup
1/4 cup soy sauce
Crushed dried red pepper flakes
2 tablespoons apple cider vinegar
METHOD:
Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut into individual ribs.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add tomato puree and next 3 ingredients. Bring to boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
DO-AHEAD TIP: Ribs may be made 1 day ahead. Sauce may be made 1 week ahead. Cool ribs and sauce. Cover separately and refrigerate.
Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender, about 20 minutes.
Cheers:
Carol
Hi Jolene,
Chocolate mousse
INGREDIENTS (Serve 6)
1 1/2 pounds semisweet or bittersweet dark chocolate
1/2 cup brewed coffee
1/2 cup Scotch whiskey
4 egg yolks
1 cup heavy cream
1/4 cup sugar
8 egg whites
Pinch of salt
Strawberries and whipped cream, for serving (optional)
METHOD:
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time.
Whip the cream until thick, gradually adding the sugar until stiff peaks form.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.
Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses and refrigerate for 2 hours before serving.
Chocolate mousse
INGREDIENTS (Serve 6)
1 1/2 pounds semisweet or bittersweet dark chocolate
1/2 cup brewed coffee
1/2 cup Scotch whiskey
4 egg yolks
1 cup heavy cream
1/4 cup sugar
8 egg whites
Pinch of salt
Strawberries and whipped cream, for serving (optional)
METHOD:
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time.
Whip the cream until thick, gradually adding the sugar until stiff peaks form.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.
Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses and refrigerate for 2 hours before serving.
Ok, Jolene, I've another recipe that's without coffee or whiskey.
Here's it goes:
Chocolate mousse
INGREDIENTS:
6 ounces semisweet or bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup low-fat milk
1 teaspoon vanilla extract (optional)
1 cup heavy cream
1/4 cup confectioners' sugar
Sweetened whipped cream (optional)
METHOD:
Combine semisweet chocolate, unsweetened chocolate and milk in heavy small saucepan. Stir over low heat until chocolates melt. Mix in the Grand Marnier or vanilla, if desired. Let chocolate mixture stand until cool to the touch yet still fluid (if chocolate is not cool enough, it will seize into tiny flecks when folded into the whipped cream).
Using an electric mixer, beat the heavy cream and sugar in a large bowl just until stiff peaks form (do not overwhip or you'll end up with butter). Using whisk, fold some chocolate mixture into the whipped cream. Then, add remaining chocolate mixture and fold until just combined. Spoon chocolate mousse into 6 wine goblets or ramekins, and chill. (Can be made 1 day ahead.)
If desired, spoon or pipe sweetened whipped cream atop the mousse just before serving.
Cheers.....
Here's it goes:
Chocolate mousse
INGREDIENTS:
6 ounces semisweet or bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup low-fat milk
1 teaspoon vanilla extract (optional)
1 cup heavy cream
1/4 cup confectioners' sugar
Sweetened whipped cream (optional)
METHOD:
Combine semisweet chocolate, unsweetened chocolate and milk in heavy small saucepan. Stir over low heat until chocolates melt. Mix in the Grand Marnier or vanilla, if desired. Let chocolate mixture stand until cool to the touch yet still fluid (if chocolate is not cool enough, it will seize into tiny flecks when folded into the whipped cream).
Using an electric mixer, beat the heavy cream and sugar in a large bowl just until stiff peaks form (do not overwhip or you'll end up with butter). Using whisk, fold some chocolate mixture into the whipped cream. Then, add remaining chocolate mixture and fold until just combined. Spoon chocolate mousse into 6 wine goblets or ramekins, and chill. (Can be made 1 day ahead.)
If desired, spoon or pipe sweetened whipped cream atop the mousse just before serving.
Cheers.....
Hi Kittcat,
Here are the recipes!!!
Cream puff Pastry
INGREDIENTS(makes 10 serving)
4 oz butter (1/2 cup)
8 fl oz water
1/4 teaspoon salt
4 oz all-purpose flour (1 cup)
4 eggs
METHOD:
Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 in between the puffs for expansion. Bake in preheated 400 degrees F. oven for about 30 minutes, or until golden brown.. Remove puffs from pan. Cool on a rack.
Slice of the tops (or cut in half). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don't puncture the crust.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Banana Nut Bread
INGREDIENTS:
3/4 cup coarsely chopped walnuts (3 ounces)
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract
METHOD:
Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.
HAPPY BAKING!
Here are the recipes!!!
Cream puff Pastry
INGREDIENTS(makes 10 serving)
4 oz butter (1/2 cup)
8 fl oz water
1/4 teaspoon salt
4 oz all-purpose flour (1 cup)
4 eggs
METHOD:
Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 in between the puffs for expansion. Bake in preheated 400 degrees F. oven for about 30 minutes, or until golden brown.. Remove puffs from pan. Cool on a rack.
Slice of the tops (or cut in half). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don't puncture the crust.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Banana Nut Bread
INGREDIENTS:
3/4 cup coarsely chopped walnuts (3 ounces)
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract
METHOD:
Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.
HAPPY BAKING!
Jolene,
Sorry, I left out that part, however,
I've another recipe which is nice & look pretty too, especialy when Christmas is coming can consider making it as a gift.
Chocolate Cream Puff Hearts
Ingredients
Puffs:
1 cup all purpose flour
1 cup water
½ cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
¼ tsp salt
4 eggs
Filling:
2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
¼ cup chopped pecans
METHOD:
1. Heat oven to 375 F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off.
2. In medium saucepan, combine water, margarine, chocolate and salt over medium heat until mixture comes to a boil.
3. Reduce heat to low. Add flour, beating vigorously until mixture leaves sides of
pan; remove from heat. Place mixture in large mixing bowl.
4 Add eggs, one at a time, beating with electric mixer at medium speed for 1 minute after each addition; beat until
smooth and glossy. DO NOT OVERBEAT. To form each puff.
5. spoon about ¼ cup dough onto greased cookie sheet. Using
table knife, form heart shape by placing knife at edge of dough and pulling inward ½ inch. Using knife, shape bottom of puff into point. Bake at 375 F. for 40 to 45 minutes or
until puffed and browned.
6. With sharp knife, pierce side of
each puff to allow steam to escape. Remove from cookie sheets; cool on wire rack.
7. In large bowl, beat whipping cream at highest speed until soft peaks form; add powdered
sugar, beating until stiff peaks form.
8. Fold in 1/3 cup of the caramel ice cream topping and pecans.
9. To serve, split puffs; remove filaments of soft dough. Fill
each puff with about 1/3 cup filling. Drizzle remaining caramel ice cream topping over tops of puffs.
<FONT COLOR="0000ff">You can also follow the ingredients & method of the shell from my previous recipe, just follow the step on filling from this one.</FONT>
Cheers:
Carol
Sorry, I left out that part, however,
I've another recipe which is nice & look pretty too, especialy when Christmas is coming can consider making it as a gift.
Chocolate Cream Puff Hearts
Ingredients
Puffs:
1 cup all purpose flour
1 cup water
½ cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
¼ tsp salt
4 eggs
Filling:
2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
¼ cup chopped pecans
METHOD:
1. Heat oven to 375 F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off.
2. In medium saucepan, combine water, margarine, chocolate and salt over medium heat until mixture comes to a boil.
3. Reduce heat to low. Add flour, beating vigorously until mixture leaves sides of
pan; remove from heat. Place mixture in large mixing bowl.
4 Add eggs, one at a time, beating with electric mixer at medium speed for 1 minute after each addition; beat until
smooth and glossy. DO NOT OVERBEAT. To form each puff.
5. spoon about ¼ cup dough onto greased cookie sheet. Using
table knife, form heart shape by placing knife at edge of dough and pulling inward ½ inch. Using knife, shape bottom of puff into point. Bake at 375 F. for 40 to 45 minutes or
until puffed and browned.
6. With sharp knife, pierce side of
each puff to allow steam to escape. Remove from cookie sheets; cool on wire rack.
7. In large bowl, beat whipping cream at highest speed until soft peaks form; add powdered
sugar, beating until stiff peaks form.
8. Fold in 1/3 cup of the caramel ice cream topping and pecans.
9. To serve, split puffs; remove filaments of soft dough. Fill
each puff with about 1/3 cup filling. Drizzle remaining caramel ice cream topping over tops of puffs.
<FONT COLOR="0000ff">You can also follow the ingredients & method of the shell from my previous recipe, just follow the step on filling from this one.</FONT>
Cheers:
Carol
L
luckybird
Guest
Hi SL,
How many pineapple tarts hv u made with carol's recipe? and how much pineapple filling did u use?
Can i buy less than 1kg filling from Phoon Huat?
I intend to try it this weekend, may start from small portion fist, as i really no confidence of myself!!
How many pineapple tarts hv u made with carol's recipe? and how much pineapple filling did u use?
Can i buy less than 1kg filling from Phoon Huat?
I intend to try it this weekend, may start from small portion fist, as i really no confidence of myself!!
L
luckybird
Guest
Hi Carol,
Is there any difference between vanilla essence and vanilla flavor? thanks!
Is there any difference between vanilla essence and vanilla flavor? thanks!
Hi gal,
<FONT COLOR="0000ff">Stir-fry cabbage with shrimp</FONT>
INGREDIENTS(Serves from 6 to 8)
1 small cabbage, about 680 g (1 1/2 LB)
4 Tbs. cooking oil
150 g (1/2 LB) shrimp
1 large onion, finely chopped
1 1/2 tsp. salt
1/2 tsp. pepper
METHOD:
1.Shred cabbage, then set aside.
2.Heat oil in a saucepan, medium heat for 5 minutes, add shrimp, onion then stir-fry for a further 10 minutes. Add cabbage, salt and pepper, then stir-fry until cabbage wilts but remains somewhat crisp. Serve hot
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chinese Cabbage Chicken Soup
Yield: 4 Servings
Ingredients
6 c chicken stock
2 c chinese cabbage, sliced
1 ds soy sauce
2 green onions, sliced
4 tb coriander
Instructions
Bring the chicken stock to a boil. Add the cabbage and cook 30
seconds. Season with soy sauce. Garnish with green onions and
coriander.
I've posted many other simple recipes in the thread, you may wana scroll up.
<FONT COLOR="0000ff">Stir-fry cabbage with shrimp</FONT>
INGREDIENTS(Serves from 6 to 8)
1 small cabbage, about 680 g (1 1/2 LB)
4 Tbs. cooking oil
150 g (1/2 LB) shrimp
1 large onion, finely chopped
1 1/2 tsp. salt
1/2 tsp. pepper
METHOD:
1.Shred cabbage, then set aside.
2.Heat oil in a saucepan, medium heat for 5 minutes, add shrimp, onion then stir-fry for a further 10 minutes. Add cabbage, salt and pepper, then stir-fry until cabbage wilts but remains somewhat crisp. Serve hot
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chinese Cabbage Chicken Soup
Yield: 4 Servings
Ingredients
6 c chicken stock
2 c chinese cabbage, sliced
1 ds soy sauce
2 green onions, sliced
4 tb coriander
Instructions
Bring the chicken stock to a boil. Add the cabbage and cook 30
seconds. Season with soy sauce. Garnish with green onions and
coriander.
I've posted many other simple recipes in the thread, you may wana scroll up.
Hi Luckybird,
Vanilla essence known as vanilla extract is one of the most popular flavorings in dessert making, is derived from aromatic pods of a variety of orchid. The extract, or essence, is made by dissolving the essential oil of the vanilla bean in an alcohol base.
Some people also refer vanilla extract as vanilla flavour.
Hope this helps!!!
Vanilla essence known as vanilla extract is one of the most popular flavorings in dessert making, is derived from aromatic pods of a variety of orchid. The extract, or essence, is made by dissolving the essential oil of the vanilla bean in an alcohol base.
Some people also refer vanilla extract as vanilla flavour.
Hope this helps!!!
L
luckybird
Guest
Hi Carol,
thks for yr explanation, so that means:
Vanilla essence = Vanilla extract = Vanilla flavour
as i noticed in yr recipe, when vanilla extract is used always 1 tsp or 1/2 tsp, but for vanilla flavour(essence) only 1 drop or 2 drops... Is it too much to use 1 tsp flavour?
thks for yr explanation, so that means:
Vanilla essence = Vanilla extract = Vanilla flavour
as i noticed in yr recipe, when vanilla extract is used always 1 tsp or 1/2 tsp, but for vanilla flavour(essence) only 1 drop or 2 drops... Is it too much to use 1 tsp flavour?
Kittycat,
The Oven Temperatures convertsion chart:
Fahrenheit To Celsius
32 F ...... 0 C
100 F ...... 40 C
125 F ...... 50 C
140 F ...... 60 C
150 F ...... 65 C
160 F ...... 70 C
175 F ...... 80 C
180 F ...... 82 C
200 F ...... 95 C
212 F ...... 100 C
225 F ...... 110 C
240 F ...... 115 C
250 F ...... 120 C
275 F ...... 135 C
300 F ...... 150 C
320 F ...... 160 C
325 F ...... 165 C
350 F ...... 175 C
375 F ...... 190 C
400 F ...... 205 C
425 F ...... 220 C
450 F ...... 230 C
475 F ...... 245 C
500 F ...... 260 C
The Oven Temperatures convertsion chart:
Fahrenheit To Celsius
32 F ...... 0 C
100 F ...... 40 C
125 F ...... 50 C
140 F ...... 60 C
150 F ...... 65 C
160 F ...... 70 C
175 F ...... 80 C
180 F ...... 82 C
200 F ...... 95 C
212 F ...... 100 C
225 F ...... 110 C
240 F ...... 115 C
250 F ...... 120 C
275 F ...... 135 C
300 F ...... 150 C
320 F ...... 160 C
325 F ...... 165 C
350 F ...... 175 C
375 F ...... 190 C
400 F ...... 205 C
425 F ...... 220 C
450 F ...... 230 C
475 F ...... 245 C
500 F ...... 260 C
L
luckybird
Guest
Hi Carol,
Thks for yr reassurance, then i'll follow the recipe closely...
Thks for yr reassurance, then i'll follow the recipe closely...
hey pple,
Can i joined in 2? i got my own version of hei bee wif cabbage, goes like tis (no measurements as i tend to estimate):
1 head cabbage, shredded
some hei bee
oyster sauce
water
hot water
minced garlic
Method:
1. Soak hei bee in hot water for ard 15 mins.
2. Heat oil in skillet.
3. Stir fry the garlic until fragrant or slightly browned.
4. Drain the hei bee & stir fry together with garlic for about 1-2 mins.
5. Put in the cabbage in & stirfry for about 3 mins.
6. Put in the oyster sauce & water. Stir fry until the sauce boil. Serve hot over rice.
Alternatively, u can stirfry cabbage with those canned pork legs stew (tee kar guan in hokkien). Thats equally delicious!
Can i joined in 2? i got my own version of hei bee wif cabbage, goes like tis (no measurements as i tend to estimate):
1 head cabbage, shredded
some hei bee
oyster sauce
water
hot water
minced garlic
Method:
1. Soak hei bee in hot water for ard 15 mins.
2. Heat oil in skillet.
3. Stir fry the garlic until fragrant or slightly browned.
4. Drain the hei bee & stir fry together with garlic for about 1-2 mins.
5. Put in the cabbage in & stirfry for about 3 mins.
6. Put in the oyster sauce & water. Stir fry until the sauce boil. Serve hot over rice.
Alternatively, u can stirfry cabbage with those canned pork legs stew (tee kar guan in hokkien). Thats equally delicious!
Hi Luckybird, I used less than 1kg of pineapple filling and I got the filling from Phoon Huat. BTW, I don't think they sell less than a kg leh.
Gd luck to your pineapple tarts !
Hi Carol, I've glanced thru your egg tarts' recipe. I don't understand some of the ingredients as they are in Chinese. Can I check with you?
Cheers
Giggler (formerly SL)
Gd luck to your pineapple tarts !
Hi Carol, I've glanced thru your egg tarts' recipe. I don't understand some of the ingredients as they are in Chinese. Can I check with you?
Cheers
Giggler (formerly SL)
<FONT COLOR="0000ff">some x'mas (ez to prepare) snack for those intending to hold a party @ home
</FONT>
Devilled Eggs
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">Egg,</FONT> <FONT COLOR="0077aa">miracle whip,</FONT> <FONT COLOR="ff0000">salt,</FONT> <FONT COLOR="0077aa">pepper</FONT>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">skinless chicken breasts,</FONT> <FONT COLOR="0077aa">a tomato,</FONT> <FONT COLOR="ff0000">fresh olives,</FONT> <FONT COLOR="0077aa">olive oil,</FONT> <FONT COLOR="ff0000">salt and pepper,</FONT> <FONT COLOR="0077aa">bottled teriyaki sauce</FONT>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">wonton skin,</FONT> <FONT COLOR="0077aa">minced chicken (100 grams),</FONT> <FONT COLOR="ff0000">shrimps,</FONT> <FONT COLOR="0077aa">water chestnuts,</FONT> <FONT COLOR="ff0000">salt and pepper</FONT>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">A can of mini cocktail sausages,</FONT> <FONT COLOR="0077aa">green, red, and yellow paprikas</FONT>
Devilled Eggs
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">Egg,</FONT> <FONT COLOR="0077aa">miracle whip,</FONT> <FONT COLOR="ff0000">salt,</FONT> <FONT COLOR="0077aa">pepper</FONT>
- <LI>Prepare some hard-boiled eggs by boiling eggs in water for about six minutes. <LI>Split the egg in half and cut it in a zig-zag pattern. <LI>Remove the egg yolk. <LI>Mash up the egg yolk. Add some Miracle Whip and a pinch of salt and pepper. <LI>Stuff the mixture into the egg whites. Add some parsley garnish for taste.</LI>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">skinless chicken breasts,</FONT> <FONT COLOR="0077aa">a tomato,</FONT> <FONT COLOR="ff0000">fresh olives,</FONT> <FONT COLOR="0077aa">olive oil,</FONT> <FONT COLOR="ff0000">salt and pepper,</FONT> <FONT COLOR="0077aa">bottled teriyaki sauce</FONT>
- <LI>Pan-fry chicken breast with a touch of olive oil, a pinch of salt and a dash of pepper. After a few minutes add some teriyaki sauce on both sides. <LI>Let it cook until it's crispy and brown. <LI>Once it's cooked, remove the breast from the pan and leave it to cool, then slice into long pieces. <LI>Cut the tomato into slices and place on top of the chicken. <LI>Place the fresh olives onto each end of the chicken and tomato slice and stick a tooth pick into the combination and you're ready to serve.</LI>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">wonton skin,</FONT> <FONT COLOR="0077aa">minced chicken (100 grams),</FONT> <FONT COLOR="ff0000">shrimps,</FONT> <FONT COLOR="0077aa">water chestnuts,</FONT> <FONT COLOR="ff0000">salt and pepper</FONT>
- <LI>Boil the shrimps until they're cooked and mix with the minced chicken (100 grams), water chestnuts, salt and pepper. <LI>Using a teaspoon, place a small amount of the mixture into each wonton skin. <LI>Fold the skin of the wonton by pinching the top close together so that it looks like a pouch. <LI>Deep-fry each wonton until it's golden brown</LI>
<FONT COLOR="119911">Ingredients:</FONT>
<FONT COLOR="ff0000">A can of mini cocktail sausages,</FONT> <FONT COLOR="0077aa">green, red, and yellow paprikas</FONT>
- <LI>Slice the paprikas into quarters and use each quarter as a shell. <LI>Place the cocktails in the pepper shell and serve.</LI>
