Please, just recipes?

if you want to talk about the recipes, go to the "sister topic" here => Share your favourite recipes!

I'll start by placing various people's recipes in this..

I'll also do a "directory" in the 2nd post to go to each page of this topic.. so please, do keep this topic clean for easy reference.

Oh.. please do post your recipes, but just recipes yah? and the mods will update the directory

Thanks!

The Directory!

Recipes by the cult leader
Choya-flavoured Peach Mix - Page 1
Garlic Bread - Page 1
Agedashi Tofu - Page 1
Cornflake Cookies - Page 1
Apple Cheese Pie - Page 1
Orange and Prune Cheesecake - Page 1
Almond Crisps (Cookies) - Page 1
Dessicated Coconut Chips - Page 1
Korean Beef Bulgolgi - Page 1
Mushroom Pasta - Page 1
Sticky Fruity Sausages - Page 1
Passion Fizz - Page 2
Pork Rib Cola Char Siew - Page 2
Short Ribs - Page 2

Recipes by the viciouskitty
Century Egg Tofu - Page 1
Yam Rice - Page 3
Egg Mayo Sandwich Filling - Page 3
Potato Meatballs - Page 3
Pork Trotters with Ginger and Vinegar - Page 3
Braised Pork Hocks - Page 3
Vodka Fruit Cocktail Agar-agar - Page 3
Duck Soup with Preserved Mustard Greens - Page 3
Scrambled Eggs - Page 3
Apples in Juice - Page 3

Recipes by the pinkybear
Blender Mushroom Soup (stolen) - Page 1
Ox Tail Stew - Page 2
Steamed Garlic Prawns with Egg White - Page 3
Chilled Wine (Hua Tiao) Chicken - Page 3
Stir-fried Pork Tenderloin with Preserved Chai Sim - Page 3
Nai Bai with Mushroom and Gingko Nuts - Page 3
Godiva Tiramisu - Page 3

Recipes by Fatum
Claypot Rice - Page 1
Baked Soy Sauce Pork Ribs - Page 3

Recipes by rainee
Tau Suan - Page 1

Recipes by Ecxentrique
Sandwiches! - Page 1

Recipes by SevenEleven
Fried Prawn Fritters - Page 1

Recipes by ben1406
Bergadel or Potato Cutlet - Page 2

Recipes by SydneyLibrarian
Chocolate Ganache Meringue - Page 2
Hot Chocolate Soufflés - Page 2
Milk Chocolate Mousse Cake - Page 2

Recipes by udonknowme
Simple Mac and Cheese - Page 2

Recipes by dondon and TX
Potato Salad - Page 2
Ginger & Spring Onion Chicken - Page 2
White Fungus with Wolfberries in Almond Soup - Page 2

Recipes by Herzog_Zwei
Steamed Pomfret

Recipes by honeymouse
Steamed Spare Ribs - Page 2
Deep fried/Grilled Chicken Wings - Page 2
Beckham Pear and Blue Cheese Salad - Page 2
Easy Two-Egg Pavlova - Page 2
Singapore Sling - Page 3
Pina Colada - Page 3
Tom Collins -Page 3
Sex on the beach - Page 3
Pick me up - Page 3
Cherry Ripe mud cake - Page 3
Apricot Chicken - Page 4

Recipe by SiMiLaiEh*
Sweet Eggplant Stew (Semur Terong) - Page 2

Recipes by the Bear
Braised Duck - Page 1
Salted Mustard Greens Duck Soup - Page 1
Soy and sake beef with ponzu (stolen) - Page 1
Bolognaise Sauce - Page 1
Sugar Buzz Bomb Breakfast Cereal - Page 1
Jellyfish Salad - Page 2
Stuffed Pickled Green Chillies - Page 2
Pickled Crab - Page 2
Cheesy Mushroom Toasty Melts - Page 2
Radish Soup - Page 3
Baked Mozerella Spread - Page 3
Bacon Cheese Baconburger (gag.. do not make)- Page 4
Assam Pork Ribs - Page 4

Recipe by pure_lotus
Cheese Toast - Page 4

Recipe by thebunny
Caramel Slice - Page 4

Recipe by Wanda
Green Bean and Sago Dessert - Page 4

This is by the vicious one, our resident kitten.

Century Egg Tofu

this is actually a new favourite recipe.

2 Century Eggs
1 brick of soft tofu
1 tablespoon of Oyster Sauce
1 teaspoon of Sesame Oil
1 stalk of onion
Some pieces of fried shallots.

Marshed/diced the century eggs with the oyster sauce & sesame oil.

Sliced the tofu but still keep it in its rectangular formation.

Scoops the diced/marshed century eggs with oysters sauce & sesame oil onto the tofu.

Sprinkle the chopped onion stalks & fried shallots on top.

Serve as cold dish.

The century eggs with oystersauce & sesame oil mixed in taste better after a 2 hours in the fridge absorbing the oyster sauce flavour.

mine...

Braised Duck - Teochew Style

Step 1

Get a big duck, clean it thoroughly not forgetting the nostrils, beak and ear-holes..



Step 2

Get some 5-spice powder



Step 3

Get an equal amount of salt as the 5-spice powder



Step 4

Mix the stuff together



Step 5

Rub the mixture all over the duck



Step 6

Inside the duck too. Then tuck in the bits like the head, the wings and feet.



Step 7

Place in clean plastic bag, tie up and place in fridge for the next few days (3 to 5 days)



(before starting, rinse, and not wash the duck.. inside and out of the duck to rinse away the spice.. again, i repeat, do not wash..)

Step 8

Get some sugar, about a handful would be enough.. it's used to dampen the strong salty taste of the dark soy sauce.



Step 9

Toss the stuff into a hot wok and allow it to melt into a black treacly mess, remember not to let it burn, but just turn black.



Step 10

Add about half to three-quarters of a bottle of Tai Hua soy sauce. Use the grade that is below the premium one because the premium one is not salty enough. Stir the mixture until the melted sugar dissolves and bring to boil.



Step 11

Slowly into the boiling sauce, place the duck and either put in the rack (which I forgot to do) or move the duck a lot so that it doesn't burn. Keep basting it for 15 minutes.



Step 12

After turning over the duck bast the other side and allow to simmer for another 10 to 15 minutes (notice the burn mark where I forgot to put the rack in and didn't move the duck enough)



Step 13

After the duck has become golden brown, turn it over (optional) and add water until the level which covers about 7/8 of the duck.



Step 14

Lower heat after bringing the liquid to boil to allow to simmer. Keep basting the duck and turn over after 15 minutes. Keep basting again (total 30 minutes)



Step 15

Bring to simmer after that half hour.



Step 16

Cover the duck and allow to simmer. Every 15 minutes, turn duck over.



Step 17

After about 2 hours from the start of cooking, of basting, simmering and turning (making sure it doesn't burn), the duck should look like this.



Step 18

Take the duck out of the sauce and allow to drain, place on a big plate to allow to cool before chopping. The sauce can be removed to use to stew hard boiled eggs, taupok and what ever you like. Excuse the burnt skin.. that part should be removed or if you remember unlike this old decrepit bear, use a little rack to prevent burning..



there you go... Braised Duck

Fatum's recipe...

Claypot Rice

chicken pieces
soaked dried black mushrooms, sliced
sliced lap cheong
a few slices of ginger

plus:
oyster sauce
fish sauce
sweet sauce
black sauce,
sesame oil

prep:
wash rice put it aside, fry everything with a bit of oil and fish sauce, when chicken is half cooked, throw in rice and all condiments, fry it abit, then throw it into the rice cooker, add water (approx 1 cup less, cos there's already plenty of moisture in the ingredients ), and about two spoonful of sesame oil .... depress the "cook" lever and voila ! ....

total prep time: half an hour max ! ...

another duck recipe by me

I'll be done for duck genocide one day

Salted Mustard Greens Duck Soup

a lot of assam "skin", tomatoes, one or two preserved plums (not the dry ones but those in a bottle under some kinda sweet and sour liquid)

the kiam chye also have to be the salty type and not the sour type..

wash the kiam chye a bit and soak for a while.. about 1/2 hour or so.. so that the soup does not become overly salty..

bung all into the pot and cook slowly for hours

remember to skim off the oil of the rendered duck fat occasionally

from rainee.. a dessert!

Tau Suan

1 cup of mung beans
100g of sugar or to taste
1 litre water
Pandan leaves
2tbsp potato starch mixed with 4tbsp of water

1. wash beans. soak in water for 1/2 hour
2. in a pot, add water to boil and put in pandan leaves
3. add sugar, beans to boil for 20 mins
4. add starch and stir to disperse in soup
5. boil till thickens
6. serve hot

the cult leader's recipe... she should go to those AA meetings

Choya-flavoured Peach Mix

Ingredients :
1 can of peach halves + a about four tablespoonfuls of the syrup
10-30 mls of CHOYA, depending on preference
1/4 can of 7-Up / Sprite
1/4 - 1/2 can of Pokka Green Tea with Lemon
A few ice cubes

Place two peach halves into a bowl and pour the four tablespoonfuls of syrup over. Add in the CHOYA, 7-Up and Green Tea with Lemon to taste. Throw in the Ice Cubes.

stolen from somewhere

Recipe: Soy and sake beef with ponzu :: Don Cameron

Ingredients:
Don Cameron of Stillwater River Cafe says this is his favourite way to eat beef fillet. The sake in the ponzu sauce melts the meat, which is enriched with dark flavours of soy, parsnip and black mushroom in the pave.

2 x 180g middle eye fillet steaks
350 ml soy sauce
350 ml cooking sake
700 ml water
3 large parsnips
2 large flat mushrooms
Butter
Freshly ground pepper

Ponzu sauce
60 ml soy
60 ml kecap manis (sweet soy)
170 ml mirin
100 ml cooking sake
30 ml lemon juice
1 tspn fish sauce
2 tspn sesame oil
½ tbspn chopped garlic
1 tbspn bonito shavings

Method:
Trim beef of all excess sinew and fat. Pat dry with kitchen paper, let stand at room temperature for one hour before cooking.

Combine the soy, sake and water and bring to simmering point.
To cook the beef, place the eye fillet steaks into the liquid to steep for 20 - 30 minutes.

Note:
Use a thermometer to keep the water at an even temperature between 68-73 degrees F. Great care must be taken not to boil soy/sake as the meat will become very tight and shall be spoilt. The beef should still be very rare, tender and warm/hot to the touch.

For the parsnip
Peel the parsnips and cut into even large chunks. Remove any fibrous core.
Boil until tender. Drain, add melted butter then puree.

For the mushrooms
Trim mushroom stalks. Place on tray and pour over melted butter and ground pepper.
Bake in oven at 150 degrees for approx. 15 to 20 min.

For the ponzu
Combine all ingredients in saucepan and warm for 3 minutes. Do not boil.
Strain ready for serving while still warm.

To serve:
Place mushroom on centre of plate with a large dollop of parsnip on top.
Layer 3 or 4 slices of the rare beef on top of each portion.
Top with another spoonful of parsnip.
Pour the warm ponzu around the mushroom and serve.

At Stillwater, Don turns several spools of noodles for each plate, adds a dollop of wasabi aioli and a teaspoon of beef demi-glace over the beef.

stolen recipe by the cult leader..

GARLIC BREAD
Serves 4 to 6.

Active time : 10 mins Start to finish : 30 mins

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size, you'll need to adjust the amount of garlic butter accordingly.

Ingredients :
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread

Instructions :
- Preheat oven to 350 deg F.

- Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

- Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices.

- Wrap loaf in foil and bake in middle of oven 15 mins. Open foil and bake 5 mins more.

Cooks' notes :
- Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 mins before baking.

- For a brighter flavour, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon parsley.

more stolen recipes

Blender Mushroom Soup (By Ronald Leong)

Ingredients (Serves 4)
- 1 punnet button mushrooms
- 1 tablespoon butter
- 1 tub (250ml) thick cream
- 150ml chicken stock
- Salt & pepper

Method
1. Slice mushrooms and toss in butter over high heat and fry till cooked

2. Add chicken stock and stir in cream. Simmer for 10 mins to allow flavours to develop

3. Take off heat and cool slightly, Pour into food processor and blend until smooth

4. Season with salt and pepper and serve

one by Ecxentrique

Sandwiches!

Ingredients:
1. Cheese, Mozzerella (preferred) and shredded
2. Bread
3. Meat (cooked, chicken or tuna, ham)
4. Others (mashed hard boiled eggs etc, sliced lettuce, tomatoes, cucumbers)
5. Sauces (bbq/ mayo)
6. Seasoning (pepper white or black, salt prefer nt to for health)

Equipment:
1. Sandwich Maker

The key to this whole recipe is to create the melted cheese on meat effect.. my personal fave is:

cheese+chicken+cucumber+coriander leaves > gives you a chicken rice kind of flavoured sandwich..

or

chicken+cheese+lettuce+bbq sauce+black pepper.. ooh..

or

cheese+mayo+tuna..

the cult leader steals another recipe!

Agedashi Tofu



Ingredients:
Crispy Egg Tofu
50g Tempura Flour
50g Tapica Flour
Salt to taste
2 tubes of Egg Tofu
2 Litres of Soya Oil (!! I don't think you'd need 2 L, but oh well...)

Spicy Miso Sauce
100g Miso Paste
50g Curry Powder
250g Japanese Mayonnaise
40mls Pineapple Juice

Radish with Spring Onions
20g White radish, peeled and grated
20g Spring Onions, sliced

Garnish
60g Chicken Floss
20g Seaweed strips, sliced finely
8 chives

Method :

For Crispy Egg Tofu : Mix the Tempura and Tapioca Flour with salt. Slice the egg tofu into 1 inch thick slices and coat with seasoned flour. Deep-fry the tofu until golden brown. Drain and set aside.

For Spicy Miso Sauce : Mix the Miso Paste, curry powder and mayonnaise together in a bowl. Whisk in the pineapple juice until the sauce reaches a smooth consistency.

Radish with Spring Onions : Blend the white radish to form a smooth puree. Strain through a conical strainer. Pour the strained radish into a bowl and mix with the spring onion slices. Set aside.

Assembly :
Pipe the miso sauce on a plate and place the tofu. Arrange the chicken floss, shredded seaweed and sprigs of chives on the tofu. Spot the plate with the blended radish.

here's one which was tried out by me

Bolognaise Sauce

it's simple..

what:

- 1 huge pot (not that kinda "pot" even tho' herbs will be used )
- a couple of jars of tomato puree.. or cans... or whatever Ragu sauce thingy..
- whatever dry herbs you can find lying around.. best if you have rosemary, thyme and basil.. but if not, nevermind...
- heck of a lot of minced meat.. doesn't matter what kind.. or mixture.. (roadkill works too but it has to be fresh )
- half a bottle of full-bodied red wine (well, the other half goes to the chef )
- olive oil (just whack that stuff in... supposedly good for you)
- some garlic (smashed into something like a paste, or sliced so thin it disappears)

how:

- put the pot on the stove (and put away your other kinda pot you pothead!)
- splash some olive oil into the pot and allow to heat
- have a swig of the wine
- throw the coupla cloves of prepared garlic into the oil and let it sizzle for a while... then throw in some of the herbs
- quickly throw in the minced meat
- have a swig of the wine
- stir the stuff around for while and throw in some of the wine
- have another drink of the wine
- when the meat is being stirred around, toss in the rest of the dry herbs..
- chug the wine...
- stir until you feel the meat seems cooked enough
- throw in the tomato puree/sauce thing
- stir the mess around
- drink more wine
- allow the mess to heat up until it's hot
- open another bottle of wine and taste some to see if it's good enough
- pour a heck of a lot into the pot and keep stirring
- continue stirring until you feel it's okay
- allow to simmer while you go drink some more

spaghetti sauce!

by the cult leader!!

CORNFLAKE COOKIES

Ingredients:
120g butter
1/2 cup caster sugar
1/4 cup soft brown sugar
1 egg
150g plain flour
1/2 tsp baking powder
1/4 tsp Bicarbonate soda
2 cups cornflakes (enough meh? 2 cups nia! )
1/3 cup raisins (definitely not enough one! I'll definitely add more raisins! )

Method:
1. Sift plain flour, bakin powder and Bicarbonate soda together.

2. Beat butter and sugar until light and creamy. Add egg and beat for a while.

3. Add sifted flour, raisins and 1/4 cup of crushed cornflakes and mix well. Refrigerate.

4. Shape 1 tsp of the ingredients into a ball. Coat with crushed cornflakes. Press hard and flatten.

5. Bake at 180 deg C in a preheated oven for 20 mins until golden brown. Serve.

and another by the cult leader for your oven!

APPLE CHEESE PIE

Ingredients :

For Base :
100g butter
160g plain flour
1/2 egg (give your cat / dog the other half and pray it doesn't kena salmonella! )
40g icing sugar

For Filling :
2 green apples
250g cream cheese
150g cream
2 eggs
1/4 cup golden raisins
1 tsp grated lemon rind
2 tbsps plain flour

Method :

1. Beat butter an dicing sugar until light and creamy. Add eggs an dmix well. Add plain flour and mix to make a dough. Refrigerate.

2. Sprinkle the worktop with flour. Roll the dough thinly to make pastry.

3. Place the pastry over the 20cm x 30cm rectangular tin. Prick evenly with a fork. Bake at 180 deg C in preheated oven for 15 mins. Remove.

4. Beat cream cheese until light and creamy. Add egg and sugar and mix well.

5. Add cream, plain flour, grated lemon rind and raisins, one by one. (Nooo! NOT one raisin by one raisin, but one ingredient by one ingredient! )

6. Wash green apples and slice thinly. Arrange sliced apples onto base.

7. Pour filling over the base. Bake at 180 deg C in preheated oven for 1 hour until golden. Serve.

more by the cult leader... i think she likes baking..

ORANGE AND PRUNE CHEESECAKE

Ingredients :

For Pastry :
150g Digestive biscuits
60g butter
200g pitted prunes
1/2 cup orange juice
4 tbsps water

For cake :
750g cream cheese
3 eggs
90g sugar (divided into 2 portions)
1 tsp grated orange rind
2 tbsps orange rind jam

For Topping :
2 tbsps orange rind strips
1 tbsp sugar
2 tbsps water
3 tbsps orange rind jam

Method :
1. Crush biscuits. Add melted butter and mix well. Spread the mixture into a round cake tin with baking paper.

2. Finely chop prunes. Add orange juice and water. Cook over medium heat for 10 mins. Mash. Place the mixture onto biscuit mixture base.

3. Beat cream cheese until smooth. Put in 1 portion of sugar. Add egg yolk and mix well. Add grated orange rind and orange jam. Mix well.

4. Beat egg white until stiff. Add the remaining sugar and mix well. Add cheese little by little. Mix well and spread onto pastry.

5. Bake cheese cake at 180 deg C in preheated oven for 50 mins. Remove and leave to cool.

6. Scald orange rind strips. Add water and sugar and cook for 5 mins. Add orange rind jam and bring to the boil. Pour the mixture over pastry and refrigerate.

more baked stuff by.. who else?

ALMOND CRISPS (Cookies)

Ingredients :
1 egg white
1/4 cup icing sugar
40g plain flour
2 tbsps honey
30g butter
1/4 tsp vanilla essence
100g almond flakes

Method :
1. Beat egg white. Add icing sugar and beat. Add honey and vanilla essence and mix well. Add plain flour and stir for a while.

2. Add melted butter and mix well. Leave to cool. Add almond flakes.

3. Put 1 tbsp of ingredients into greased baking tray. Flatten until thin.

4. Bake at 180 deg C in preheated oven for 12 minutes until golden. Remove and leave to cool. Serve.

and more

DESSICATED COCONUT CHIPS

Ingredients :
6 tbsps dessicated coconut
45g butter
4 tbsps caster sugar
2 1/2 tbsps plain flour
2 tbsps milk
1 tbsp coconut milk powder

Method :
1. Mix butter and sugar. Beat until light and creamy. Add plain flour, milk, dessicated coconut and coconut milk powder and mix well.

2. Put 1 1/2 tbsps of the mixture into baking tray with baking paper. Shape it into a 4cm chip with a knife. Repeat the process with the remaining ingredients.

3. Bake at 180 deg C in preheated oven for 6-8 mins until golden. Leave to cool. Roll with rolling pin to add a gentle curve to the chips. Serve.

slight difference now from cult leader...

KOREAN BEEF BULGOLGI

1kg lean beef or tenderloin (rump or fillet)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup wter
3 tablespoons finely chopped green onion
2-3 teaspoons crushed garlic
2 teaspoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds, roasted and ground
1 tablespoon sesame oil

1. Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish, mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours.

2. Preeat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield.

3. Each diner places a portion of meat on the broiler (griller) and cooks it quickly on both sides.

mine.. not for the faint hearted

the Bear's version of the sugar buzz bomb breakfast cereal

what:

Froot Loops or any other colourful over-sugared cereal
1 bowl
1 can cold Pepsi (the ordinary kind.. Must worry, there's a lot of sugar! )
1 spoon

how:

pour a whole heap of the over-sugared crap into a bowl
open can of Pepsi
pour contents of can over the stuff in the bowl (careful else it'll foam over)
spoon fizzy mess into mouth
chew and swallow
continue until bowl is empty
bounce off walls from the sugar buzz

SevenEleven shares this

fried Prawn Fritters

1. use those large tiger prawns
2. de-shell the prawns leaving only the tail
3. use knife to spilt the prawns at its back to remove the black vein
4. take one egg and remove the yolk
5. mix egg white into the prawns and mix them
6. use only raising flour, add a pinch on salt into the flour and add water to mix them into paste
7. pour some oil into the wok and heat up
8. take prawn and dip into paste
9. put into oil and fried until golden brown

done..... the raising flour will give the prawn a fluffy look and taste

more from the cult leader..

MUSHROOM PASTA



Serves 4

375g fresh lasagne sheets
1 tbsp olive oil
50g butter
2 cloves garlic, crushed
3 spring onions, sliced, plus extra to serve
200g field mushrooms, thinly sliced
1 cup chicken stock
300 mls cream
Cracked black pepper, to serve

1 Tear the lasagne sheets into large pieces.

2 Heat the oil and butter in a frying pan over medium heat. Add garlic and spring onion and cook for 3 mins.

3 Add the mushroom and cook for 5 mins, or until browned.

4 Stir in the stock and the cream and then bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens.

5 Cook the pasta in boiling water until al dente, then drain well. Toss the sauce through the pasta. Sprinkle with the extra spring onion and some cracked black pepper.

deleted

again, from the cult leader

STICKY FRUITY SAUSAGES

Makes 20
Calories per serving : 110
Fat per serving : 8g

20 cocktail sausages
454g can pineapple cubes in syrup
2 tablespoons tomato ketchup
2 tablespoons soy sauce
cocktail sticks

Heat the grill. Put the sausages in a shallow baking tin and grill for 10 minutes, turning them occasionally, until brown all over.

Meanwhile, drain the syrup from the can of pineapple into a small pan. Put on high heat and reduce it down to 2 tablespoons of sticky syrup. Add the tomato ketchup and soy sauce to the pan and stir well.

Put the pineapple cubes in the baking tin with the sausages. Brush them all with the sauce and put them back under the grill for 5 minutes, turning them once, until coated and sticky.

Serve a sausage and a chunk of pineapple per cocktail stick.

(The sauce can be made the day before and the sausages cooked the day before. On the day, just glaze and cook for 10 mins, then they're ready to serve.)

Not suitable for freezing.