Cooking Recipes as promised

for those with Oven,

<FONT COLOR="0000ff">Breaded Rib Roast</FONT>
Rib roast breaded with bread crumbs and Romano cheese then roasted slowly to keep it juicy and succulent.
Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 10 Minutes
Makes: 4 servings

Ingredients
4 pounds rib roast
salt to taste
ground black pepper to taste
2 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 cup plain bread crumbs
1/4 cup grated Romano cheese
1/2 cup minced fresh parsley

Directions
  1. <LI>Preheat oven to 325 degrees F (165 degrees C). <LI>Wash and pat dry the roast. Sprinkle salt and pepper over meat. <LI>In a mixing bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well. Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it into the meat. Add a little more oil if it doesn't completely coat the meat. <LI>In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix thoroughly. Press the bread crumb mixture into the meat; completely covering the roast. <LI>Place roast on a roasting rack inside of a shallow baking pan. Roast in a preheated oven until desired doneness; about 2 hours. Rare beef is 120 to 125 degrees F (49 to 52 degrees C). Well done beef is 160 degrees F (71 degrees C) Always use a clean meat thermometer to check for doneness.</LI>
 


Hi Carol,
Can i have the recipes for Log Cake &amp; the Chocolate chip cookies recipes, together with the steps on baking soft &amp; crispy cookies
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Pls send to [email protected]

Thank you hoh!
 
Hi Carol, sorry to bother u but I'd like to ask smeqns on the egg tarts again. Remember, the one in Chinese? I'd like to check what brand of milk powder &amp; milk did u buy? Does Phoon Huat sell the moulds?

Can u post the recipe for the chocolate chip cookies &amp; the soft &amp; crispy cookies here?

Thanks in advance.
 
Hi giggler,
I bought HL milk... Just any normal milk will do.

Milk powder, I got it from Phoon Huat, can't remember the brand. So check them out.

As the Choclate chip cookies recipes comes with step for soft &amp; crisy cookies &amp; image(which is large then 50kB) so not able to post it here..

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<FONT COLOR="0077aa">Hi Carol</FONT>

Received your mail. thanks a lot.
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can i ask if you have any sauce recipe for Pork/Chicken chop? Thinking of cooking it on this sat for my friends.

Thanks.
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Hi Clari,
Marinated Pork Chops

Pork loin chops, 1 1/2 inches thick
1 c. barbecue sauce
1 pt. pineapple juice
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. garlic salt
1/4 c. brown sugar

Mix above ingredients. Marinate chops in sauce for 24 hours in the refrigerator. Baste chops with sauce while grilling for 30-40 minutes.

Baked Pork Chops with Bread

4 thick pork chops
Salt &amp; pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine

Season chops with salt and pepper; brown well in pan. Place in shallow baking dish. Dot with margarine. Mix remaining ingredients and pour over chops. Bake for 1 hour at 350 degrees.

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<FONT COLOR="0077aa">Hi Carol</FONT>

Thanks.

But may i know what is Worcestershire sauce? Can i get it easily from the supermarket?

Do you have recipe for Black pepper sauce? Hope i'm not asking too much.
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<FONT COLOR="ff6000">Clari</FONT>

Worcestershire sauce: a traditional English seasoning or condiment, is an intensely flavorful, savory blend of many ingredients, including molasses, soy sauce, garlic, onion, and anchovies. It is popular as a marinade ingredient or a table sauce.

You can get it from Cold storage.

Black pepper sauce:
2 T. of oyster sauce
1 T. of soy sauce
1 T. of sugar 2 T. of chopped garlic
1 T. of chopped onion
2 T. of black pepper
4 T. of water

You can also get pre-mix sauce off the shelves,

LEE KUM KEE BLACK PEPPER SAUCE

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<FONT COLOR="0077aa">Hi Carol</FONT>

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Thank you so much!

But can confirm the following with you?

* What do you mean by "Baste chops with sauce while grilling for 30 - 40 minutes?"

* For the Marinated Pork Chops and black pepper sauce, how many portion is it for?

* Can i adjust the portion accordingly if im marinated more than 4 chops for the Baked Pork Chops with Bread?

* Can i assume the T as Tablespoon?

"Ma fan ni le"
 
Clari

<FONT COLOR="0000ff">* To moist the chops with the sauce occasionally while griling, you can use a brush to brush the sauce on.

* It's for 2 serving.

* Yes.

* T = Tablespoon in this case.</FONT>

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Hi Carol,

1 furhter qn regarding adjusting the baking time that you mentioned. If I half the ingredient, may I know do I also half the baking time?

Thanks in advance.
 
Hi Checking,
If you are baking a cake,
Not necessarily. The baking time may be shorter than half if, as a consequence of cutting the recipe, you are making thinner layers. It may be the same if you fill the pans higher. Keep the oven temperature the same and watch the cake carefully. There are no set rules.

sorry for the prevous mistake, I thought you are baking cookies...
 
Hi Carol,

May I know what is "1 c. barbecue sauce" and can the brown sugar be substituted by normal white sugar?

Thanks.
 
Hi everyone,
This Sunday is Dong Zhi! Time to eat tang yuan!!!! yummy!

Anyone of U trying to make ur own tang yuan??? Any special ideas/recipes to make tang yuan??? Other than those pink n white 1s available @ the wet mkt.
 
Hi Cheryl,

I'll be going to IL's place to eat on Sunday...
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How about those tang yuan sold in supermarket from Taiwan? More flavors and yummy too!
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Hi Carol

Will be trying out the marinated pork chop tomorrow. If i uses the oven to grill, at what temp will you suggest i use?

btw, i just found out that i dont understand how much is 1pt. . I just aga aga put a few tbsp of the pineapple juice. hope its not too much.
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Hi interested

If im not wrong 1C is 1cup.

Hi Cherly and luckybird

Didnt know its dong zi this sunday. I love to it tang yuan. But think cant eat too much now cos stomach will not be able to take it.
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Hi Cheryl,
Yes, I'll be making my own tang yuan... I'm having 3 flavours: peanuts, red beans, &amp; lian rong.

Will do them in white &amp; pink colours...

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Anyone tried Carol's recipe of christmas log cake?

Hi Carol,
I've tried yr recipe this afternoon. Didn't use butter and chocolate as coating, just bake a normal swiss roll. Like giggler, I've problem rolling the sponge cake (it's not soft). It breaks here and there. Hmm.... don't know why the sponge cake that I've made so far is still not successfully.
 
hi carol
i am getting married in a few hours time... sigh.. still here... ahhahahah
thanks for all the help that u given during my preparation

regd
joanne
 
Hi Joanne,
Woh... getting married in the morning, you atill not in bed.... Too excited to fall asleep??

Anyway, CONGRATS on your wedding!!!!

Have a good time &amp; really happy to have you in SB...

I'm gald to be of help to you.

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Hi Carol,

I'm thinking of making the Chinese Yam soup which you posted a couple of weeks back. I notice that you said to use DRIED chinese yam.. what's that? Can I use fresh yam that I buy from the market? Is it the same?

Thks!
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Hi kittycat,
Dried chinese yam are those dried under the sun... Could be purchase from some dried food stores.
If you can't find dried ones, the fresh ones would do.

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hi carol,

i tried to make pinapple tarts yesterday.

for the crust, before i could add in the egg yolk &amp; water, the flour &amp; butter mixture doesn't resemble bread crumb. instead, it looks like a very wet dough.

was the butter too soft for the flour?

also, when i left the dough to cool, a layer of oil appear. is it normal?

will try it again next week if u could help me solve the probs. thanks!
 
piper,
Did you leave the butter to room temp before adding into the flour? Hummm. looks like the butter isn't well mix with the flour, that's why a layer of oil appears on top.

You will have to mix it well, before placing it to cool, to know how it should be weel mixed, the colour of the dough should be very uniformed, &amp; that means you would see a patch of oil in certain area.
 
hi carol,

i did leave the butter to room temp. the butter was soft when added to the floor. is it supposed to be a bit hard so that i could rub in easily?

maybe i screw up at the mixing. after adding the boiling water, the dough looks lumpy, but still workable.

maybe the room temp yesterday not very good. the kitchen was a bit stuffy when i was working on the tarts.

on the whole, the tarts turn out ok...but we were too greedy, put too much pineapple and the tarts were too sweet. kekeke..

will try with more aromatic butter next week. find the crust not buttery enough. any good brand to recommend?
 
Piper,
The temp of the butter shoould be in room temp, so the butter is not too hard or soft to rub in the flour mixture.

Hummm.. I usually use ANCHOR BUTTER form the supermarket.

The have a salted &amp; unslted ones to choose from...
 
hi carol,

thanks for your recommendation. using SCS brand now.

might mix two kinds of butter next week and see how's the result.
 
Hi Carol,

Like to check with you regarding the Kueh Lapis recipe.

Do I have to use 30 egg yolks?

How do I make sure that each level is of the same thickness?

Thanks.
 
Hi Dolphin,

Saw your gd comments on the Banana Nut Bread that you bake and I’m very tempted to try. If you don’t mind I’ve a few qns:

1) Did you use the exact amt of ingredients as stated in the recipe besides not using walnut and cinnamon?

2) Where did you buy the baking pan (9-by-5-inch)?

3) What is the height of you pan?

4) It occurs to me that the pan is a very big one, for how many days can the bread be kept?

Thanks.
 
Hi Dolphin,

Did you roll the swiss roll right after took out from oven? As that time, the sponge should be easy to roll, and after it cooled down, you can roll back and add the paste...
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Hi Carol,

May I know what is the size of muffin paper cases that I should use for the Chocolate Mini Muffins with Toasted Hazelnuts?

Thanks.
 
Hi muffin,
As stated in the recipe, you will need 2 x 12-hole mini-muffin tins, well greased or lined with mini-muffin paper cases. So the sizes of the muffin tins should fit the tins that you are using...

It depends on the sizes of the tins that you've got.

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Hi Carol and all gals,

Wish you all a very <FONT COLOR="ff0000">M</FONT><FONT COLOR="119911">E</FONT><FONT COLOR="ff0000">R</FONT><FONT COLOR="119911">R</FONT><FONT COLOR="ff0000">Y</FONT> <FONT COLOR="119911">C</FONT><FONT COLOR="ff0000">H</FONT><FONT COLOR="119911">R</FONT><FONT COLOR="ff0000">I</FONT><FONT COLOR="119911">S</FONT><FONT COLOR="ff0000">T</FONT><FONT COLOR="119911">M</FONT><FONT COLOR="ff0000">A</FONT><FONT COLOR="119911">S</FONT><FONT COLOR="ff0000">!!!</FONT>
 
Hi,

does anyone has recommendation on Bak Kut Teh ingredient? Have tried a few brands but they're all not very nice.

THanks.
 
Hi interested,

1) yes, I use the exact amt of ingredients, left out walnuts and cinnamon

2)I bought it at Robinson.

3) Can't confirm now. Will check it out and let you know later. ok?

4) hmm... I think since we are not using any preservative, it's best to keep not more than 3 days (this is my opinion).
 

Hi Dolphin,
Corn flour is also known as cornstarch, is a fine, powdery flour it is used as a neutral-flavored thickening agent in such preparations as sauces and fillings and to give baked goods a delicate texture.

Did you do any baking over the holidays?

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