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Forum LockedThe recipe thread (serious attempt)

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Post Options Post Options   Thanks (0) Thanks(0)   Quote JanusRook Quote  Post ReplyReply Direct Link To This Post Posted: 02-Jul-2007 at 02:29
I believe this is my first post in here.

Anyway, I was doing some random web surfing and came upon an article about a plant known as Stevia (Sweetleaf) located here. After doing some research on it in Wiki I have come to the conclusion that I would like to try this, my first question is has anyone else tried it and is it sweeter than actual sugar? Also, if anyone has tried it, do you know how easy it is to buy the stuff, and what would be a good price for it. As I'm not a gardener would you recommend that I just buy the stuff all ready processed, or should I try to grow it myself even though it seems to be a difficult plant to work with.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 03-Jul-2007 at 13:14
Originally posted by cywr cywr wrote:

Any rice gurus here?
I cook my rice in a small rice cooker following the recomended water to rice ratio and it allways seems very sticky and lacking in fluffyness. I wash and soak the rice before cooking too.
Whats a guy to do?
 
how u cook... rice cooker or direct from the stove?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Balain d Ibelin Quote  Post ReplyReply Direct Link To This Post Posted: 03-Aug-2007 at 05:00

Nasi Goreng a la Arkan:

pre-cooked rice

2/3 Sausages (any Kind)

2 Eggs (1 if you want)

3 Chicken Nuggets
 
1 Chicken (Wing) (Additional)
 
1 Tablespoon tomato Ketchup
 
1/2 Tablespoon Chilli Sauce (Sambal) (Bottled) or 1/2 Tablespoon Sambal Ulek
 
1/2 Tablespoon sweet soy sauce
 
1/2 Teaspoon of Pepper
 
1/2 Tablespoon of Saus Tiram (In English: English sauce if I'm not forgotten, anyway that's a sauce made up from a paste that oysters produce if i'm not forgotten much)
 
1/4 Tbsp. of Fried Onion / 4 Garlic Rings
 
1 Teaspoon of Salt
 
 
Cooking Steps:
 
Cook the rice, roast the Chicken Wing (Additional), Scramble 1 Egg and fry the other (this is for 2 Eggs, for 1 Egg; scramble it). Cut the Sausages into small pieces.
 
Fry the rice in the pan, let about 2 Mins., add the Sauces (Sambal, Tomato Ketchup, Soy Sauce and Saus Tiram). Mix it with the rice until the rice colors red-brownish.
 
Add Salt. Then Add the Chichken, Egg, and Sausages, Fry for about 3 Mins. Take it out from the Pan.
 
Add Fried Onions or Garlic Ring and Pepper and the Fried Nuggets. Yummy!!
 
NB: It's a pity you're not in Indonesia. Here, there is a "Royco Sauce" (Maybe there is in Asia but maybe not in Europe) which can make it taste better.
 
This is very delicious for Indonesian '"food tongue", I don't know how it taste for other "food tongue"
 
SECRET: This is a Family Legacy Recipe in my family.
 
NOTE: There can be also 1 Variable to change it for small snacks or for fast cooking or if you don't have any more food:
 
INGREDIENTS:
Same but remove Chicken, egg, Nuggets, Pepper, Fried Onions/Garlic Ring and Saus Tiram (As a subtituer of Saus Tiram, use additioning-taste sauces (Taste-Addition Sauce).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aster Thrax Eupator Quote  Post ReplyReply Direct Link To This Post Posted: 17-Aug-2007 at 07:07
Have you guys heard of Hebrew honeycake? We made it recently for my dad's birthday and again near Hannukah. It's like marble cake, but it's spongey and is covered in honey. The honey seeps slowley to the middle of the cake, so the longer you leave it, the dryer it gets on the outside and the wetter on the inside
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 29-Nov-2008 at 15:01
Phew!! This thread surely was forgotten since CYWR is not around..
 
Anyhow, I'm gonna share with u guys a new recipe. Actually, now i am so crazy of UDON.
so.. wish u guys can try it.
 
what is Udon by the way.. ?? (wiki)
 
Originally posted by wrote:

Udon (饂飩 (うどん), Udon) is a type of thick wheat-based noodle popular in Japanese Cuisine.

 
how it looks?
 
 
      
 
 
 
 
  
 

Ingredients

- 3 handfuls of dried udon, boiled, drained and set aside
- 6 cloves garlic, minced
- 1 bunch scallions (whites separated from greens and sliced)
- large shrimp
- 1/2 pound deveined and peeled shrimp
- 1/2 pound large sea scallops
- 1 can baby corn
- handful of snow peas
- 1 napa cabbage, chopped
- 1 package baby bella mushrooms, quartered
- 1 package fried fishcake
- 1/2 package kamaboko (fishcake with pink rim)
- 1/2 carrot, julienned
- 1 tsp soy sauce
- 1/2 tsp sugar
- olive oil
- salt and pepper to taste
 
How?
 
1. Fry half of the minced garlic until fragrant in hot oil and add shrimp and scallops. Salt lightly. Add a dollop of water and cover immediately to steam. Do not toss around too much or scallops will break. When opaque, remove shrimp and scallops. Set aside.
2. In same pot, sautee mushrooms until tender. Set aside.  Discard excess liquid from mushrooms.
3. Back in the same pot (again!), add oil and remaining minced garlic and white part of scallions. Add fishcakes and sautee for 2 minutes.
4. Add soy sauce and sugar, snow peas, napa cabbage and baby corn. Cover pot and allow vegetables to steam, about 3 minutes.
5. Add remaining cooked shrimp and scallops, mushrooms, green part of scallions, and udon. Gently stir to combine all ingredients.
6. Top with carrots for crunch. Serves 4-5.
 
Good Luck! And enjoy..
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pinguin Quote  Post ReplyReply Direct Link To This Post Posted: 29-Nov-2008 at 15:15

Humitas:

The "tamales" of South America. Traditional amerindian food, very popular from Ecuador to Argentina. It is one of our more authentic local dishes.
 
 
 
 
 
 
 

Humitas - South American Tamales

Recipe  1¼ hours | 10 min prep
A cousin of tamales from a collection of American Indian recipes Ingredients

Directions

  1.  
    Cut corn off the cobs, saving cobs and husks.
  2.  
    Take the largest husks, put into a pan of boiling water to soften.
  3.  
    Heat the butter in a pan, add the onion, and cook until soft.
  4.  
    Add salt and pepper, and sugar and cook for 5 to 6 minutes.
  5.  
    Add the corn, milk and eggs and cook for 10 minutes, stirring constantly.
  6.  
    Remove the husks from the water and dry.
  7.  
    Place 3 tablespoons of the corn mixture on the center of each husk.
  8.  
    Fold the sides of the husks over to form a small package (using two leaves if needed), tie with kitchen string.
  9.  
    Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs.
  10.  
    Cover pot and steam for 30 minutes.
  11.  
    Serve hot.
 
 Add suggar, tomatoes or chili to the humitas, according to your tastes.
Select large unsweeted corn. Sweet or small corn don't make good humitas.
 


Edited by pinguin - 29-Nov-2008 at 15:18
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 29-Nov-2008 at 15:47

It looks nice to be served with tea..

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Post Options Post Options   Thanks (0) Thanks(0)   Quote gcle2003 Quote  Post ReplyReply Direct Link To This Post Posted: 29-Nov-2008 at 18:40
I just had a sort of failure with sweet potato soufflé, trying to recreate my late mother-in-law's recipe. Everybody said it wasn't not stiff enough. How stiff should it be, and how do I make it stiffer?
 
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