Cooking Recipes as promised
- Thread starter snoopy
- Start date
Hi soko,
If you insert a chopstick into the middle of the pot of oil, you should see tiny buddles gathering around it, that means it's hot enough.
Usually if the oil is not very dirty, you could keep it for further uses.
strain the oil over a strainer to remove the impurites.
If you insert a chopstick into the middle of the pot of oil, you should see tiny buddles gathering around it, that means it's hot enough.
Usually if the oil is not very dirty, you could keep it for further uses.
strain the oil over a strainer to remove the impurites.
L
luckybird
Guest
Hi Carol,
Last night i tried your Nian Gao recipe, but totally failed. No choice will buy it on my way home today...
Wish all gals a <FONT COLOR="ff0000">Happy Chinese New Year!</FONT>
Last night i tried your Nian Gao recipe, but totally failed. No choice will buy it on my way home today...
Wish all gals a <FONT COLOR="ff0000">Happy Chinese New Year!</FONT>
Dear Carol,
Valentine's Day is coming and I want to prepare great breakfast & dinner for my hubby. Could you mind giving me some foolproof recipes? I went through the archives and would love to have recipes on your romantic dinner for two.
My email is [email protected]
Thanks!
Valentine's Day is coming and I want to prepare great breakfast & dinner for my hubby. Could you mind giving me some foolproof recipes? I went through the archives and would love to have recipes on your romantic dinner for two.
My email is [email protected]
Thanks!
I cooked for my hubby's family few days' ago. Hubby's bro complained so much that I feel so upset. The fried Ngo Hiang turned out to be so black and looked so much like minced pork. Anybody help me, how to fry Ngo Hiang? I hardly deep fry, I suspect I didn't use enough oil and fire is too big.
Hi Kelly,
When you make the ngo hiang, did you steam it first? Usually, ngo hiang are steamed first, so that all the ingredients inside is cooked already. Then when it is cooled down, you can fry it with a little oil and low fire. (shallow frying, not deep fried). Once the beancurd skin is brown, you can take it out, cos the ingredients inside are already cooked.
My mum usually make in bulk over CNY, steam it and wrap each one indiviudally in shrink wrap. Then we take a few out to fry each time.
Hope this helps.
mousie
When you make the ngo hiang, did you steam it first? Usually, ngo hiang are steamed first, so that all the ingredients inside is cooked already. Then when it is cooled down, you can fry it with a little oil and low fire. (shallow frying, not deep fried). Once the beancurd skin is brown, you can take it out, cos the ingredients inside are already cooked.
My mum usually make in bulk over CNY, steam it and wrap each one indiviudally in shrink wrap. Then we take a few out to fry each time.
Hope this helps.
mousie
hi carol. Do you have the recipe for Agedashi Tofu. It be wonderful if I can get this recipe & a valentine day dinner recipe (western).
Thks
you can e-mail to
[email protected]
Thks
you can e-mail to
[email protected]
M
my
Guest
Anybody know how to cook nice fried rice and fried bee hoon?
forgetmenot
New Member
Hi,
Anyone has the recipe for tau sau?
thanks.
Anyone has the recipe for tau sau?
thanks.
A
adey
Guest
hi carol,
I intend to cook a romantic dinner for my husband for this coming Vday too....hope you dun mind to share me some receipe for a simple and fast dinner...prefably western.
my email add is [email protected]
Thank for sharing
adey
I intend to cook a romantic dinner for my husband for this coming Vday too....hope you dun mind to share me some receipe for a simple and fast dinner...prefably western.
my email add is [email protected]
Thank for sharing
adey
A
adey
Guest
Hi Carol,
i forget ...can i have the receipes for ceral prawns and srimp paste chicken too?
email add : refer to my previous mail.
Thank you for sharing
adey
i forget ...can i have the receipes for ceral prawns and srimp paste chicken too?
email add : refer to my previous mail.
Thank you for sharing
adey
H
happy169185
Guest
Cereal Prawn Recipe
Cereal Prawns
Ingredient
600g prawns
1/2 pieces of butter
Minced garlic (about 2-3 cloves)
200 g of cereal (Nestle Cereal , not cornflakes)
1 chilli padi chopped
3-4 Curry leaves optional
1 tsp of sugar
Seasoning
1 tsp of salt
1/2 tsp of sugar
1 tsp of sesame oil
a little of pepper
Method
Clean prawns, leave the shell on. Wipe dry and season in mixture of salt, pepper, a little sesame oil and a little sugar
Deep fry the prawn till 1/2 done , leave aside.
In a wok, melt the butter and add in garlic , chilli padi and curry leave. Fry till there is an aroma. Pout in the cereal and fry for a while. Add in sugar. Then mix in the prawn and fried for about 1-2 mins. It is ready for serving.
Cereal Prawns
Ingredient
600g prawns
1/2 pieces of butter
Minced garlic (about 2-3 cloves)
200 g of cereal (Nestle Cereal , not cornflakes)
1 chilli padi chopped
3-4 Curry leaves optional
1 tsp of sugar
Seasoning
1 tsp of salt
1/2 tsp of sugar
1 tsp of sesame oil
a little of pepper
Method
Clean prawns, leave the shell on. Wipe dry and season in mixture of salt, pepper, a little sesame oil and a little sugar
Deep fry the prawn till 1/2 done , leave aside.
In a wok, melt the butter and add in garlic , chilli padi and curry leave. Fry till there is an aroma. Pout in the cereal and fry for a while. Add in sugar. Then mix in the prawn and fried for about 1-2 mins. It is ready for serving.
M
my
Guest
Hi Dolphine,
Of course i want! the more simple the better
Of course i want! the more simple the better
B
beeque
Guest
Is there a possibility of collating all recipes posted here and everyone can have access?? Or is it just my wishing thinking.....
moonflower
New Member
Hihi..any recipes for dessert? Like honeydew sago? I know it's not easy doing the sago right? You need to keep stirring it and cook it for a long time then rinse with tap water etc....i've seen my mum doing it..
Anyone can help?
Anyone can help?
hi all,
i got a dessert very simple & delicious, its a vietnamese dessert & the recipe i got frm Her World long time back....here it is:
Che Choui (Banana in coconut milk)
2 tbsp sesame seeds
4 bananas
500ml coconut milk
4 tbsp sugar
1/8 tsp salt
Method:
1. Toast sesame seeds in dry pan over medium heat until golden, 4-5 mins.
2. Peel bananas & slice into quarters
3. Combine bananas, coconut milk, sugar, salt in a saucepan, bring to a boil over medium heat & simmer until bananas are soft. (be careful not to do the bananas until too soft)
4. Sprinkle sesame seeds & serve hot.
5. For a more substantial dessert, soak sago pearls in cold water for 15 mins, then add to pot in step 3.
i got a dessert very simple & delicious, its a vietnamese dessert & the recipe i got frm Her World long time back....here it is:
Che Choui (Banana in coconut milk)
2 tbsp sesame seeds
4 bananas
500ml coconut milk
4 tbsp sugar
1/8 tsp salt
Method:
1. Toast sesame seeds in dry pan over medium heat until golden, 4-5 mins.
2. Peel bananas & slice into quarters
3. Combine bananas, coconut milk, sugar, salt in a saucepan, bring to a boil over medium heat & simmer until bananas are soft. (be careful not to do the bananas until too soft)
4. Sprinkle sesame seeds & serve hot.
5. For a more substantial dessert, soak sago pearls in cold water for 15 mins, then add to pot in step 3.
moonflower
New Member
Hi hippie, lurve your recipe but coconut milk not very healthy ya? Any suggestions for substitute or not? hmmm..but reckon it wont taste as good?
hi kelly, i dunno can use black or not....i use white ones leh....and i heard white toasted ones are more fragrant too....
hi moonflower,
actually, a lot of food oso use coconut...eg. nasi lemak & curry....
for me, i only cook tis once in a while so its no prob for me....anyway jus be sure try not to leave it overnite, cos it might nt be gd 4 the stomach....
hi moonflower,
actually, a lot of food oso use coconut...eg. nasi lemak & curry....
for me, i only cook tis once in a while so its no prob for me....anyway jus be sure try not to leave it overnite, cos it might nt be gd 4 the stomach....
Hi My Melodys,
this is my own version of fried rice, thus no detailed measurement.
Ingredients:
rice
1 packet (250g) mixed vege beans (corn, peas, carrot)
1 can of luncheon meat (cut in dices)
fish cake (cut in dices)
eggs
dark soya sauce
light soya sauce (optional)
salt
cooking oil
Methods
1) Cook the rice in rice cooker
2) When rice is cooked, pour the mixed vege beans into the rice cooker, mix into rice
3) Pour dark soya sauce into rice (still in rice cooker) and mix till the colour is evenly distributed (I did this step here bcos it is much easier to handle in the rice cooker than doing it in the wok)
4) Heat wok with cooking oil and stir-fry luncheon meat, followed by fish cake.
5) With the luncheon meat and fish cake in the wok, transfer rice from rice cooker to wok (I didn't use any oil here)
6) Add salt and light soya sauce to taste.
7) Lastly beat in the egg to the rice and stir fry till fragrant.
this is my own version of fried rice, thus no detailed measurement.
Ingredients:
rice
1 packet (250g) mixed vege beans (corn, peas, carrot)
1 can of luncheon meat (cut in dices)
fish cake (cut in dices)
eggs
dark soya sauce
light soya sauce (optional)
salt
cooking oil
Methods
1) Cook the rice in rice cooker
2) When rice is cooked, pour the mixed vege beans into the rice cooker, mix into rice
3) Pour dark soya sauce into rice (still in rice cooker) and mix till the colour is evenly distributed (I did this step here bcos it is much easier to handle in the rice cooker than doing it in the wok)
4) Heat wok with cooking oil and stir-fry luncheon meat, followed by fish cake.
5) With the luncheon meat and fish cake in the wok, transfer rice from rice cooker to wok (I didn't use any oil here)
6) Add salt and light soya sauce to taste.
7) Lastly beat in the egg to the rice and stir fry till fragrant.
O
ob-rider
Guest
hi, anyone into indian cooking? with all the spices? want to master indian cooking leh,.....
O
ob-rider
Guest
hi gals, i was just going thru the older postings,.... my my,... u gals really have lots of recipes up your sleeves,.... its like "whatever u want, i have it".... hey anyone thot of compiling the recipes and indexing into the different categories like deserts, starters, seafood, vege, ...... i'd like to do that but alamak, have to go thru all the archives,.... anyone has the recipes on hand? if yes, can pass to me, or email me, and i'd start work immediately,.... me eng ga siao! 
Hi stars,
If you have a kitchen door, always close it when frying oily things. And also remember to keep yr clothes from the bamboo poles (inside the kitchen) before cooking.
If you've time, try to wipe the cabinets (exterior) once every week.
Hi Ob-rider,
I don't have all the recipes posted in this thread. I've gone through the past archives and only save those recipes that I like.
If you have a kitchen door, always close it when frying oily things. And also remember to keep yr clothes from the bamboo poles (inside the kitchen) before cooking.
If you've time, try to wipe the cabinets (exterior) once every week.
Hi Ob-rider,
I don't have all the recipes posted in this thread. I've gone through the past archives and only save those recipes that I like.
O
ob-rider
Guest
wa, so many archives,.... u went thru them? *kow tow* me eng but lazy 
how did u do it, u actually click on every archive and went thru from top to bottom, plus do copy and paste into word doc?
this is very tedious leh,.... i need more motivation to start on something as major as that
how did u do it, u actually click on every archive and went thru from top to bottom, plus do copy and paste into word doc?
this is very tedious leh,.... i need more motivation to start on something as major as that
Hi Ob-rider,
I clicked on every archive, copy the whole chunk to MS word. Whenever I'm free in the office, I will scan through and copy the recipe I wanted.
Ya, it's tedious in the beginning. After I finished scanning thru all the archives, I make sure I visit this thread not longer than 3 days late so as not to miss out any recipe. If not, I have to visit the archive section liao.
I clicked on every archive, copy the whole chunk to MS word. Whenever I'm free in the office, I will scan through and copy the recipe I wanted.
Ya, it's tedious in the beginning. After I finished scanning thru all the archives, I make sure I visit this thread not longer than 3 days late so as not to miss out any recipe. If not, I have to visit the archive section liao.
O
ob-rider
Guest
oic.... that makes sense. okie dokie. will update all of u if i have any significant achievements on this... hopefully soon
hopefully soonhi jus to share,
when i deep-fry things, i usually put newspapers on the floor cos the oil will splatter, tis to prevent the floor being less oily....of cos i oso switch on the "xi you yan qi"
Alternatively, can purchase a deep-fryer specifically for deep-fryin purposes...
and i will mop the floor everytime after i finished cookin...
My version of fried rice as follows:
diced hotdog (or luncheon meat or ham or can use minced pork/beef)
mixed veges (peas, carrots & corns)
oyster sauce
light soy sauce
eggs
onions, sliced
minced garlic
rice (preferably overnite rice)
Method:
1. Fry egg 1st & when egg is cooked, shred or cut into pieces. Leave aside.
2. Put more oil & add in onions & garlic. Fry until fragrant.
3. Next, add in the hotdog (or whatever stuff u prefer). Fry until cooked.
4. Add in the mixed veges. Stirfry for abt 1-2mins.
5. Add the rice & shredded egg. Mix all together. Add in the oyster sauce & light soy sauce to taste.
when i deep-fry things, i usually put newspapers on the floor cos the oil will splatter, tis to prevent the floor being less oily....of cos i oso switch on the "xi you yan qi"
Alternatively, can purchase a deep-fryer specifically for deep-fryin purposes...
and i will mop the floor everytime after i finished cookin...
My version of fried rice as follows:
diced hotdog (or luncheon meat or ham or can use minced pork/beef)
mixed veges (peas, carrots & corns)
oyster sauce
light soy sauce
eggs
onions, sliced
minced garlic
rice (preferably overnite rice)
Method:
1. Fry egg 1st & when egg is cooked, shred or cut into pieces. Leave aside.
2. Put more oil & add in onions & garlic. Fry until fragrant.
3. Next, add in the hotdog (or whatever stuff u prefer). Fry until cooked.
4. Add in the mixed veges. Stirfry for abt 1-2mins.
5. Add the rice & shredded egg. Mix all together. Add in the oyster sauce & light soy sauce to taste.
moonflower
New Member
Like to eat chawamushi alot. Anyone tried doing that yourself? How to do it?
P
pk
Guest
hi my sister gave me this very easy to make chawamushi recipe. tried it.. quite nice
Chawan Mushi
Ingredients
4 eggs
2 cups dashi or chicken stock
2/3 tsp salt
1 tsp soya sauce
2/3 tsp mirin or ¼ tsp sugar
Garnishes
6-8 thin, bite size pieces of chicken breast sprinkled with drops of
soya sauce
6-8 shrimps, shelled and de-veined, sprinkled with soya sauce
12-14 snow peas
3-4 shitake mushrooms, softened and cooked in dashi with soya sauce and
mirin
How to
1. Add seasonings to dashi, heat until dissolved.
2. Break eggs into large bowl, stir eggs, trying to cut the whites.
3. Pour the warm dashi into the eggs and mix, strain through a
sieve.
4. Line up 6-8 bowls or cups. Distribute the garnishes. Pour in the
egg soup and cover each bowl with aluminum foil.
5. In a wide-mouthed pot, big enough to hold all the bowls, boil
about 1-2 inches water (less than 1/3 the height of the bowls to be
steamed)
6. When the water boils place the bowls in; lower the heat to low or
medium low. Cover the pot and steam for 6-8 minutes until set.
7. When the custard is set, insert a bamboo skewers and if it comes
out clean and the liquid in the hole is clear, it is done.
8. Place each bowl on a saucer, cover with lid and serve with spoon.
Chawan Mushi
Ingredients
4 eggs
2 cups dashi or chicken stock
2/3 tsp salt
1 tsp soya sauce
2/3 tsp mirin or ¼ tsp sugar
Garnishes
6-8 thin, bite size pieces of chicken breast sprinkled with drops of
soya sauce
6-8 shrimps, shelled and de-veined, sprinkled with soya sauce
12-14 snow peas
3-4 shitake mushrooms, softened and cooked in dashi with soya sauce and
mirin
How to
1. Add seasonings to dashi, heat until dissolved.
2. Break eggs into large bowl, stir eggs, trying to cut the whites.
3. Pour the warm dashi into the eggs and mix, strain through a
sieve.
4. Line up 6-8 bowls or cups. Distribute the garnishes. Pour in the
egg soup and cover each bowl with aluminum foil.
5. In a wide-mouthed pot, big enough to hold all the bowls, boil
about 1-2 inches water (less than 1/3 the height of the bowls to be
steamed)
6. When the water boils place the bowls in; lower the heat to low or
medium low. Cover the pot and steam for 6-8 minutes until set.
7. When the custard is set, insert a bamboo skewers and if it comes
out clean and the liquid in the hole is clear, it is done.
8. Place each bowl on a saucer, cover with lid and serve with spoon.
F
food lover
Guest
Hi,
anyone with recipe on Chee Cheong Fun?
anyone with recipe on Chee Cheong Fun?
Hi Carol & gals
Just to share, I've attempted pizza yesterday using Carol's recipe. Surprisely (bcos it's the 1st time I tried) it turned out to be very good. For the dough, I followed the recipe exactly. But for the sauce and toppings, I did not follow what is indicated in the recipe.
Just to share, I've attempted pizza yesterday using Carol's recipe. Surprisely (bcos it's the 1st time I tried) it turned out to be very good. For the dough, I followed the recipe exactly. But for the sauce and toppings, I did not follow what is indicated in the recipe.