Impressive icemanfx! Are you in the trade?

Consommé looks a little pale though, forgot the burnt onion?

nice this is what i call cooking.

Haha thanks!

This post has been edited by ItsMyUsername: Jul 17 2012, 02:05 PM

simple,anyone can do it,not so hard to find ingredients.boleh jual di pasar malam ni. if you got more dont be shy to post it.

This post has been edited by siksa: Jul 17 2012, 02:22 PM

Yea really very very simple. Maybe you can start this business? Haha. I have others but i did not take pic step by step. Maybe tomorrow

Thank you for your sharing. I love delicious food and I am going to learn to cook, it looks very easy to cook and I think I can do it myself.

Thanks.

The intention of that consommé was to achieve clear and intense flavour. Burnt onion as in French onion soup?

perhaps its the white balance of the photo or my screen but it doesn't look as dark as I'm used to darker ones. I'm sure it tastes fantastic though!

Burnt onion as in a skinned whole onion sliced half horizontally, placed directly on burner to blacken it, and popped the entire thing in to simmer together with mirepoix, bones, etc. gives mainly darker color and flavour (if you stud it with cloves).

This post has been edited by leo-chan: Jul 17 2012, 05:42 PM

The beef stock was from braising beef brisket.

Thanks for the clarification!

where can we find good beef in malaysia? I don't like the local beef...not very good quality

BIG at Publika.

Jason's at BSC, and Isetan foodhall in KLCC offers good choices and reasonable value too!

BEEF STEW


This was my first attempt. I didn't put much beef in it and I used beef stock (maggi). It tasted decent and edible.

I made another 1 (didn't take any picture of it though), with more beef this time and I used beef broth that I got from Cold Storage at Curve. Gotta say, it taste better but I kinda added too much flour I guess


Any suggestion on which is better for making beef stew? Beef stock or broth?

I used her recipe
http://www.youtube.com/watch?v=nIK-GQ2uplg

This post has been edited by lopo90: Jul 20 2012, 10:55 AM

Orange Moist Cake Adapted from simplysweetnsavory

What you need
Cake
1 1/4 cups plain flour (sifted with baking powder)
2 tsp. baking powder
113.5g butter, softened
3/4 cup castor sugar
2 eggs
1/2 tsp. vanilla essence
1/3 cup fresh orange juice
1 tsp. orange zest

Orange Syrup
1/4 cup castor sugar
1/3 cup fresh orange juice

1. Preheat oven to 180°C.

2. Prepare the ingredients.


3. Beat butter and sugar until fluffy.


4. Add eggs one at a time. Beat well.


5. Add vanilla essence and mix well.


6. Add sifted flour alternately with orange juice, mixing until well blended.


7. Add orange zest and mix.


8. Pour into a baking pan and bake for 30 minutes.


9. Prepare ingredients for the orange syrup.


10. Cook orange and sugar until the sugar dissolves.


11. Use fork to make a few holes on the cake and pour the syrup over it and tadaa!


I think it tastes nicer if it's chilled

This post has been edited by ItsMyUsername: Jul 23 2012, 02:12 PM

Your cake looks fabulous! Leaving it overnight in room temperature to develop flavours after soaking with the orange juice would make it taste better.

A generous drizzle of Cointreau or Grand Marnier would give it some kick too! =)

I do a lemon and poppyseed pound cake in a similar manner (although I do not use the traditional creaming technique).

Will make it one of these days and put it up.

Once again, great job!

This post has been edited by leo-chan: Jul 23 2012, 04:10 PM

Thanks!

Thanks for the tips too! Make sure you put the recipe along. I would love to make it

This post has been edited by ItsMyUsername: Jul 23 2012, 10:35 PM

bro can u post the recipe of torikatsu here? hahah...i cant seem to do it right...

Aged, grass fed Black Angus ribeye


Mushroom soup (without flour or cream), topped with mushroom powder and bacon bits.


Black Angus ribeye steak, tripled cooked chips, steamed broccoli and green salad with white balsamic vinegar.

Bak Kut Teh - pork neck, pork ribs, pork soft ribs, pork belly, enoki mushroom, shitake mushroom, lettuce, fried beancurd puffs, smoked garlic



Lemon poppyseed cake with a lemon marmalade glaze



This post has been edited by leo-chan: Jul 30 2012, 09:23 AM