Share your recipes!

last SG · 2007-02-07T20:30:34+00:00

Please, just 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....

honeymouse SG

Steamed Spare Ribs

Ingredients:
1 kg of spare ribs (chopped into small segment)
1 Tablespoon of salted soya bean
1 x Preserved Plums
2 x Fresh chillies
2 - 3 tablespoons of Water
3/4 teaspoon of Sugar
Soya Sauce
Corn Flour

Method:
Marinade the spare ribs with some corn flour and soy sauce for 30 min. Mash the salted soya bean, preserved plum and fresh chillies in a bowl (or mortal and pestel if you have one). Remove the stone of the plum from the "salted soya bean mixture". Add 2 - 3 tablespoons of water and 3/4 teaspoon of sugar and stir until sugar is dissolved.

Pour the "mixture" on the marinated spare ribs until all the ribs are covered with the "mixture". You can add a few tablespoons of water to it if you want more sauce (optional). Steam it for about 20 - 25 min.

Serve it with rice. Yummy!! Wink

honeymouse SG

Deep fried/Grilled Chicken Wings (Very simple)

Ingredients:
10 x Chicken Wings
Soya Sauce
1 teaspoon of 5 spice powder

Method:
Marinade the chicken wings with 5-spice powder and soy sauce for 1 hour. Simply deep fry it or grill it in the oven until cooked. The grilled version is my favourite. Nice!! Wink

honeymouse SG

Beckham Pear and Blue Cheese Salad

Ingredients:
2 x big Beckham Pear - preferably very ripe ones (more juicy)
Mayonaise
Blue cheese

Method:
Peel off the skin on the beckham pears. Cut them into small cubes and put them in a bowl. Add in some mayonaise (just enough to mix well with the pear) and a small bit (to your liking ) of blue cheese. Mash the blue cheese in the bowl and mix it well with the mayonaise and pear.

It makes a very good side dish with BBQ/grilled food. Wink

the Bear SG

Pickled Crab

What:
- Live Mud Crab
- a LOT of dark soy sauce (superior grade but must be salty enough to preserve crabs)
- garlic, smashed.. as much as you want for taste
- chilli, cut up.. as much as you want for taste.

How:
- Clean the crabs.. until they are VERY clean.. this involves the little flap/tail bit where you actually have to squeeze the yuck out..

- do NOT kill the crabs or allow the shell to crack..

- wipe until totally dry.. this is very important.. allow crab exterior (shell) to dry totally...

- place crab into a pot and start pouring the dark soy sauce into the pot until the crabs are covered... this starts the pickling immediately and also kills the crabs..

- add the smashed garlic and chilli into the mess.. stir a bit..

- after a couple of days, the crab is ready to be eaten.. serve with shell cracked and soaking in vinegar and chilli.. best with teochew porridge..

(this same method can be used for the tree-climbing "vinegar crab" which lives in swampy mangrove areas.. teochew call it "buar-kee" )

the_don SG

got scolded by bear Crying or Very sad so here's another recipe... This is my personal fav as it is good for the skin, lungs and eyes.

White Fungus with Wolfberries in Almond Soup
1 pack white fungus (250g)
Wolfberries (2-3 chinese spoonful)
Almond (abt 1/2 chinese rice bowl. get the sweet kind from chinese medical shop)
Yellow Rock sugar to taste

Soak, wash and drain white fungus. U may cut it up for easy eating or leave it as a whole.

In a pot of water, add almonds and boil for 40-50mins. The smell of the almond should be v strong. Add white fungus and boil till it is almost clear. Add wolfberries and yellow rock sugar to sweeten.

Ready to be served hot or cold.

Alternately, add steamed papaya for more nuitrition.

honeymouse SG

Easy Two-Egg Pavlova

(The pavlova in the picture was my first attempt, before I had a proper tray and you can see I have overcooked it slightly and some "peaks" were burnt. Embarassed )

Ingredients:

Shell:
2 egg-whies
1 1/2 (one and a half) cups castor sugar
1/2 (half) teaspoon vanilla
1 teaspoon vinegar
1 teaspoon cornflour
4 tablespoons boiling water

Filling and topping:
250ml of thickened cream
Fruits (eg. strawberry, passionfruit, kiwi fruits)

Method:
Shell:
Place all ingredients into small bowl of electric mixer, beat on high speed until mixture is very stiff (approximately 15 min). Spread on to prepared* tray. The mixture makes on 11 inch. pavlova.

Baking in electric oven - Bake in moderate (180 degrees celcius) oven for 10 min, reduce heat to slow (150 degrees celcius), bake for further 45 min, cool in oven.

Baking in Gas oven - Bake in moderate (180 degrees celcius) oven for 10 min, reduce heat to slow (150 degrees celcius), bake for further 1 to 1 1/2 hours, cool in oven.

Filling:
Beat the thickened cream with a electric mixer on high until cream is stiff.

Use a knife to gently "knock" the top of the pavlova shell to make a hole in the middle for the filling.

Fill the hole with the whipped cream and decorate it with fruits.

* To avoid the pavlova to stick to the baking tray, cover the tray with some cornflour.

the Bear SG

Cheesy Mushroom Toasty Melts

what:
can of cream of mushroom
canned champignons (chopped up to small pieces)
other mushrooms (cooked until softened and chopped into small pieces)
cheese (up to you, monterey jack, cheddar, mozerella are good)
thinly sliced white bread
cayenne pepper

how:
heat cream of mushroom, best done over a bath of hot water to prevent burning, do not dilute..
add mushrooms into the creamy mess and stir in until mixed nicely..
scoop stuff onto bread..
cover with cheeses
bake in toaster oven over low heat until cheese melts (adjust heat so that the bread is also toasted)
once done, dust very lightly with cayenne pepper

EAT! Very Happy

p.s. it's a cheat version of the stuff served in Muddy Murphy's Smile

I-like-flings(m) SG

got the recipes for bak bwa?? remember someone posted it b4.. cannot find it now... Crying or Very sad

Herzog_Zwei SG

edited.

SiMiLaiEh* SG

Sweet Eggplant Stew (Semur Terong)

Ingredients

- 1 lb. eggplant
- 4 tablespoon vegetable oil
- 1 tablespoon shallot
- 1 clove garlic, sliced
- Half a cup of water
- 1 tablespoon soy sauce
- Half tablespoon pepper
- Quarter tablespoon nutmeg
- 1 tablespoon vinegar
- Half tablespoon salt
- 1 tablespoon sugar

Directions

Cut the unpeeled eggplant into half inch thick slices, and then cut the slices in half. Fry lightly in 2 tablespoon of oil for 2 minutes or until light brown or softened. Set aside.

Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet soy sauce, pepper, nutmeg, vinegar, salt and sugar. Let these entire ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Make four servings.
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viciouskitty74 SG

Yam Rice

Soak mushrooms.

Dice up 'hae bee' soak them for 20 minutes

Dice up Yams
Dice up mushrooms

Heat up wok with oil & bits of chopped garlic
stir fry the Yams, mushrooms in oil
Throw in spoonfuls of sugar
dashes of sweet soy sauce, fish oil, oyster sauce.
set aside

stir fry the diced up hae bee in oil & chopped garlic.
Set aside.

wash rice to cook in cooker.
add in the stir fry yams, mushrooms & hae bee.
cook.

When rice is ready. throw in big big spoonfuls of butter and mix thoroughly.
Serve with stirfry veggies or soup if you have them.

viciouskitty74 SG

Egg Mayo Sandwich fillings

Whatever eggs you have left that you want to get rid of for fresh eggs.

boil hot water and put them into the boiling water gently and keeps boiling for 10 minutes or longer, depends on how hard you want your eggs

Remove hard boil eggs and set aside to cool

Crack shells. and take out hard boil eggs.

cut/slice into cubes or mashed them in a container.

Throw in your choices of egg mayo sauce, tartar sauce or your thousand island dressing.

throw in dallops of grated parmesan cheese.

throw in spoonfuls of chilli sauce. mash them together and chill in fridge with a cover on the container.

when needed, spoon onto bread slices, fold and eat. add in pepper to taste.

Best when you have sliced tomato, cucumbers and fresh crunchy onions slices when you are not in a rush.

the Bear SG

Radish Soup

what:
a few radishes
a carrot (if you wish)
some pork ribs
1 dried cuttlefish or half a handful of dried scallops
1 slow cooker

how:
peel and cut up radishes and carrots into 1-inch pieces
rinse the cuttlefish and cut into 2 or 3 big pieces (or rinse the scallop)
get a pot of cold water, throw the ribs into it, bring to boil..
once it boils, remove the ribs, put them in the slow cooker and throw the ickky water away
throw all ingredients in the slow cooker
fill almost to the top with water
allow to simmer for about 24 hours..

enjoy! Very Happy

the Bear SG

stolen from Jamie Oliver... thought about the tastes.. it WILL work Very Happy

Baked Mozerella Spread

what:
mozerella
cherry tomatoes
basil leaves
anchovies

how:
slice up a couple of big lemons (crosswise) into 3/4 inch slices
remove the pulp to leave a ring of rind
shove some mozerella into the ring (half the depth)
put a slice of the cherry tomato into the mozerella
place a bit of anchovy into the cheese
place a bit of basil into the cheese
shove cheese until level with rind
use a couple of big basil leaves to cover up the whole thing (top and bottom, can also use greaseproof paper)
bake in 200 degree oven for about 4 minutes..

enjoy by taking the top off and slopping the melted cheese onto hot crusty bread Smile

DaWuGui SG

Hmmm, any recipe for c.o.ck.tail??

honeymouse SG

As requested, here's a couple of c-o-c-ktail recipes:

(1) Singapore Sling

Ingredients:
2 oz or 56ml gin
juice of half lemon
1 teaspoon powdered caster sugar
soda water
half oz or 14ml cherry brandy

Method:
Pour the gin, lemon and sugar into a glass (Pilsner) filled with ice. Stir. Add the soda water, leaving just enough room to float the cherry brandy on top. To garnish, place a lemon wheel inside the glass, and drop in a cherry if desired.

(2) Pina Colada

Ingredients:
3 oz or 84ml light rum
3 tablespoon coconut milk
dash pineapple juice
half handful of fresh pineapple (chopped)
dash sugar syrup (optional)

Method:
Blend all the ingredients at high speed with a cup of crushed ice until smooth. Pour the mix into the glass (Large Wine Glass). Garnish with a pineapple wedge and 3 pineapple leaves.

DaWuGui SG

Hey, thanks. BTW, i’m new here. Any place to let people know me and for me to know people?

DaWuGui SG

SORRY double post…

honeymouse SG

Continuing my previous c-o-c-ktail recipes.....

(3) Tom Collins

Ingredients:
2 oz or 56ml gin
juice of half lemon
1 teaspoon powdered caster sugar
soda water

Method:
Shake the first 3 ingredients together with ice and strain into an ice-filled glass (pilsner). Fill with soda and stir. Garnish with an orange slice and a cherry.

(4) Sex on the beach

Ingredients:
1 oz or 28ml peach schnapps
Three-quarter oz or 21ml vodka
cranberry juice
orange juice

Method:
Pour the peach schnapps and the vodka into a sugar-rimmed glass (highball) filled with ice. Top with cranberry and orange juice. Garnish with an orange wheel and a wedge of lime.

(5) Pick me up

Ingredients:
1 oz or 28ml brandy
Three-quarter oz or 21ml lemon juice
Three-quarter oz or 21ml orange juice
dash sugar syrup
champagne or sparkling wine

Method:
Shake the first 4 ingredients together with ice and strain into a flute. Top with champagne or sparkling wine. Place a twist of lemon and a twist of orange inside the flute to garnish.

honeymouse SG

Cherry Ripe mud cake

Ingredients:
250g butter, chopped
1 tablespoon instant coffee granules
1 and two-third cups (400ml) coconut milk
200g dark eating chocolate, chopped coarsely
2 cups (440g) caster sugar
three-quarter cup (110g) self raising flour
1 cup (150g) plain flour
one quarter (25g) cocoa powder
2 eggs, beaten lightly
1 teaspoon vanilla extract
2 x 85g Cherry Ripe bars, chopped coarsely
200g dark eating chocolate, chopped coarsely, extra
125g butter, chopped, extra

Chocolate Panels
300g dark chocolate Melts
1 teaspoon vegetable oil

Method:
(1) Preheat oven to slow (150 deg. C or 130 deg. C fan-forced). Grease deep 22cm round cake pan; line base and side with baking paper

(2) Melt butter in large sauce pan; add coffee, coconut milk, chocolate and sugar. Stir over heat until chocolate melts and sugar dissolves; cool to room temperature.

(3) Whisk in sifted dry ingredients, then egg and extract; stir in half of the Cherry Ripe. Pour mixture into pan, top with remaining Cherry Ripe; bake about 1.75 hours. Stand cake 10 min; turn, top-side up, onto wire rack to cool.

(4) Combine extra chocolate and extra butter in small saucepan; stir over low heat until smooth. Refrigerate until mixture is spreadable.

(5) Meanwhile, make chocolate panels*.

(6) Spread chocolate mixture all over cake; place chocolate panels around side of cake.

*Chocolate panels
Combine chocolate and oil in medium heatproof bowl; stir over medium saucepan of simmering water until smooth. Cut two 6cm x 50cm strips of baking paper. Spread chocolate evenly over strips; lift strips to allow chocolate to drip off paper. Allow chocolate to set, then, using ruler as a guide, cut chocolate into 4cm panels with sharp knife. Carefully peel away baking paper.

tip: You can also melt the chocolate for the chocolate panels in a microwave oven; melt on Medium (55%) about 1 min, stirring twice during cooking. Stir in the oil once the chocolate has melted.

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