Cas, can you give me the recipe for the creamy pasta sauce?

thanks cas

can i exclude the egg yolk? coz one of my family member is vegetarian,
she can take dairy stuff but not egg
would it make any difference to the taste?

Thanks vey~~~
but cas's sauce seems tastier...coz got cheeeeeessseeee

this sunday will try to make the roast chicken thigh (if i'm not feeling too lazy..kakaka)
but i feel like baking cake than to cook meal...will see how ler

normally i'll add in cream cheese in tomato base pasta sauce...
nice, sour & creamy..hehe

you're so pandai...that's what i'm gonna do to my chicken thigh
I just rub salt, pepper(black & white), coarsely chopped rosemary & drizzle of olive oil
when serving, just squeeze some lemon juice on top....yummy yum yum

wow!!!
so good looking~~~~

for smoking, u just need to put (sugar+tea leaves, herbs is optional) on top of a piece of aluminium foil, heat it straight on top a pan
put the duck in, cover with lid & smoke it for 10-15mins with medium heat, you'll see smokes coming out of the lid very soon
you get very nice brown colour on the piece of meat

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Added on April 10, 2010, 9:13 pmvery nice too
actually need to brush how much water on the rice paper?
i always overdo it...and the rice paper break up

and can you tell me what's the sauce? how to make it?

This post has been edited by samantha88: Apr 10 2010, 09:13 PM

more & more ppl coming in liao~~~
looks nice & fragrant yo~~~
i never tried dried shrimp with fried rice before, will ask my mum to try it out someday..hehehe



This post has been edited by samantha88: Apr 11 2010, 09:54 PM

Okie~~~i come to hand in my homework liao

Today i made Napoleon pastry( Mille-feuille) for tea time, a very very very easy dessert


Ingredients: 1 can of peach (or any other canned or fresh fruits), 1 carton whipping cream, 1 packet frozen puff pastry, icing sugar for dusting.


2. Cut the pastry into desired shapes, bake in pre-heated oven, 200-230 °C until golden brown.

3. Beat the cream until soft peak ( p/s: remember to chill the cream & the beating bowl, everything must be very cold)


4. Assemble everything, 1 layer pastry->1 layer cream-> 1 layer peach slices, repeat for 3 times.



5. Dust the top with icing sugar (i forgot to buy, so i use crushed castor sugar instead )


Result:

Roast drumstick

Today chicken thighs in Juco not nice, so i bought drumsticks instead
More difficult to debone, but i use scissors lor
Then there's no rosemary & dill too, so I bought thymes & applemint as replacement.



1. Rub the chicken with salt, pepper (white & black), chopped thymes. Marinade for few hours. Roast in a pre-heated oven, 190 °C for 45mins.



2. Cut mango & deseeded tomato into small cubes. Finely chop the applemint. Mix everything together with Italian dressing ( can replace with lemon juice+honey).



3. Assemble everything. From top left : Top mango salad with 2 pan fried prawn, boiled vege, roasted drumstick (shrinked )




This is the vegetarian version for my aunt, i replace the chicken with vegetarian pandan chicken, bought from Jusco too.



This post has been edited by samantha88: Apr 11 2010, 11:47 PM

u can try making it this coming weekend...very easy only..hehe
but for the puff pastry...need to put something one the top to prevent it from expanding too high

wonder wat the mango/tomato/vinegrette taste like?
try make this weekend
then u'll know
if u dun like, can use honey, lemon juice, marmalade....anything u can think of

the chicken, u can just eat it like this or u can squeeze some lemon juice on top
no sauce needed coz the skin is crispy & flavourful liao
remember 190°C 45mins, crispy outside, juicy inside

This post has been edited by samantha88: Apr 12 2010, 05:36 PM

wow...all cooking fried rice~~~~
belacan fried rice looks yummy,but why need to add water? Isn't that would make the rice sticky?
and also, the shrimp paste don't need to tumis until fragrant before adding wet ingredients?

at home we use belacan granules, coz it's easier...no need tumis or roasted beforehand

This post has been edited by samantha88: May 1 2010, 02:27 PM

This is the ice cream i made last week, but have no time to load into the PC.
This is the first time i'm trying, i googled for recipe & most of it contain egg yolk (my aunt no take egg), and also required an ice cream maker
So in the end...i just gave up following the recipe...i simply hantam on my own.



Ice Cream



Ingredients:
A. Greentea: 250ml thick cream, 500ml low fat milk, 3 sachets (2g each) greentea powder, 3tbsp icing sugar
B.Passionfruit: pulp of 3 fully ripen passionfruits, 250ml thick cream, 500ml low fat milk, 3tbsp icing sugar







1. Blend the passionfruit pulp till fine. Dissolve the greentea powder with very little hot water, and set aside.







2. Mix sugar and cream until smooth, add milk and paasionfruit/greentea, mix well. Put in the feezer and let it set.







3. When the mixture is about 70% set, take it out and beat it with a electronic beater. Then put it back to the freezer. Repeat the steps 3 times.
(that's why it's better to have a ice cream maker, save up a lot of time and work T_T)







4. The ice creams are set, after the 3rd freeze-beat-freeze.









Result:




Decorated with butter cookie for passionfruit i/c, and a bed of red bean for greentea i/c
read bean paste: canned red kidney bean, mashed.



N/B:
1. The passionfruit is a lot creamier than the greentea, i have no idea why, i put exactly the same amount of cream & milk for both. Maybe next time I'll try it with whole milk instead of skim.

2.And also the greentea is not strong enough, maybe i should ad 5 sachets instead of 3.

This post has been edited by samantha88: May 1 2010, 03:00 PM

actually...i prefer buying than making too
i enjoy making new desserts/ trying new recipes...but once succeeded, i won't do it anymore...

the belacan granule from Maggi and some other brands
maybe u can try find it under same section with the usual belacan, or maybe with the ikan bilis/ chicken granules

i surprised myself with such patience too...kakaka
coz at first i did not realise that i have to wait so long for it to set

u mean sumbat the whole can into the cavity?
the paint wun got off when heated?


Oh hi Tommy~~~
ur moustache is kinda sexy ^^

Hhhmm...this thread has been abandoned for long time edi
I also dun feel like cooking anything lately

Was at home whole day, the weather was so hot outside that i couldn't even get myself to set foot outside

Ate fast food in the afternoon, so i cook something light for dinner.

Chicken floss & century egg congee

1. Boil (rice+pinch of salt+1/2 teaspoon of oil) and a set of chicken breast with water for 1/2 hours medium high heat.

2. Take chicken breast out, set aside to cool and later shred into long stripes. Continue to shimmer the congee with low heat for 15mins or until everything thicken.

3. Cut century ehhs into cube. When the congee is done, leave heat, put the chicken and century egg in and stir well.

4. Season with a dash of Shaoxing wine, soy sauce, salt, sesame oil and pepper. Garnish with chopped spring onion.




Tomato scramble egg

1. Saute finely sliced onion and chopped ham until fragrant, add in tomato cube and stir until tomato is soft .

2. Add egg mixture (egg+soy sauce+pepper), and keep folding until the egg gets firm.





This post has been edited by samantha88: Jun 6 2010, 09:34 PM

Next....dessert~~~~

杨枝金露 <---- i dunno what to call it in english, it's something like mango sago


杨枝金露

Ingredient:
1/2 grapefruit pulp (suppose to use pamelo)
3 ripe mango
1 cup of sago
1 can of evaporated milk
some ice cube

1. presoak sago for 5 mins, boil a pot of water. Slowly stir in the sago and wait for the water to boil again and turn off the heat. Leave the sago in the pot for several minute, until u see everything is turning transparent. Sieve the sago and wash with cold tap water. Set aside.

2. Pulped the grapefruit( or pamelo), cut the mango into cubes.


3. Put grapefruit, half of the mango cubes and sago into the cup. Blend the remaining mango cubes into puree, and then scoop into the cup.


4. Put in ice cube or shaved ice, top the cup with evaporated milk. Served.

Cas Indian Grilled Chicken looks really nice, as usual~~~
deodorant's guinness roast chicken oso nice, but still can't get myself to put the whole can in with the chicken, coz still think that it might be toxicated

been very lazy lately to cook anything
on diet too...so stop myself from making any sweet stuff

i guess it's not really fresh
i got the same experience b4, bought some chicken breasts from Carrefour MV...it's early in the morning, it looked really fresh...but when i got home...no matter what i cooked (soup, stir-fry), i can't get the odour away.
Don't dare to buy from them anymore

Here's a recipe i got from the Flavours food mag...i wanted to try it for quite some time, but lazy and................................ on diet

APPLE CREAM TART

This post has been edited by samantha88: Jul 11 2010, 09:23 PM

BUT....like usual....i don't really follow the recipe...hahaha
I left out ground cinnamon, coz i iz kiamsiap...i don't wanna get the whole bottle as i don't use it so often



Ingredients:


Instead of 3 apples....i actually used 4 in the end...coz the apple i had were quite small. I cut down the sugar for the tart shell too. i only used 30g.



Tart shell:


Instead of "creaming the butter then add flour" method, i actually mix butter, sugar and flour together to form a crust like mixture, then add vanilla essense and gradually add cold water to form a dough( the usual short crust pastry method). I pressed the dough on mould, chilled it in freezer for 10mins, pricked the shell with fork before sending into the oven (to allow air to escape)

Cored the apples:


I just used the normal metal tablespoon.


Golden tart shell and cream cheese filling



The assembling


I did not follow the recipe again. I did not toss the apple slices with cinnamon and sugar. Coz i want my apples to form a neat pattern.
So i only "slice & slide".

Out from oven










Result:



Served with mint ice cream

This post has been edited by samantha88: Jul 11 2010, 09:25 PM

dun gehgeh lar u

hmmmm...soak vinegar? i never heard of this before.
if chinese wok...mum will "clean" it with oil and ginger slices on high heat
if non stick pan...do nothing...use straight away yo~~

haha...i stopped baking for very long time too before this
when r u moving house?

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Added on July 14, 2010, 9:28 amhow much for the shipping cost?
i bet it's not any cheap...

This post has been edited by samantha88: Jul 14 2010, 09:28 AM