i'm not sure if i'm in the correct thread

but does anyone know where can i find ingredients to make risotto?

This post has been edited by Hejime: May 31 2010, 08:40 PM

this is my aunty recipe when i used to study in nz,she prepare this for me...

1 whole size chicken
salt(i dont know the measurement)
alfafa or you can substitute with cucumber
cheddar cheese
bread
mayonaise

1st,boiled the chicken in plain boiling water till it cooked....then drain all the water...next,rub the salt on the chicken....then start to de-bone the chicken( shredded chicken)

then place chicken,allfafa,mayonaise on the bread....shred the cheddar on top of it.... then place it in the oven to melt the cheese....

serve when it still hot....and you can even store the chicken in the fridge for 3-4 days...

try reducing baking powder

lol, so little also put so much baking powder =.= . reduce it like what curios said.


btw, a good risotto comes from a good stock .

ok ok.....thanks

Another fried nam yu pork/ hakka pork recipe

Recipe:
4 tbs nam yu (preserved bean curd)
1tbs five spice powder
1 tbs soy sauce (can exclude this because it is kinda salty)
1 tbs oyster sauce
Marinate with pork for at least 2 hours

*1 egg
*5 tbs cornflour
Add in before frying

looking for nice cup cake for my wedding..anyone can help here?

you wan to bake or you wan to order?

hey guys i have final practical in 2 days and here is my recipes
cream of tomato soup
breaded rainbow trout fillet
nature potatoes
chicken supreme with cucumber
pilaf rice with vegies
caramel custard with summer fruits
hazelnut macaroons

i need help in planning like what to do when
please help me if you can thanks

all of those at 1 go ?

i mean soup first
then trout and potatoes
then the chicken and rice'
then caramel and macaroons

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Added on June 10, 2010, 4:36 amowh and its 10 mins interval per dish

This post has been edited by insane.gamer: Jun 10 2010, 04:36 AM

homemade yogurt

ingredients:
plain MILK depending on individual it can be full,fresh, low fat (it can be goat's milk as well but why pay more result is about the same is just extra sour and the smells stronger)
plain YOGURT as yogurt starter 150g-200g

materials:
pot
thermal cooker
empty glass bottle

first heat up the milk don overcook it medium fire will do.
pour it to a glass.
check the tempreature by holding the glass. if you can hold the glass for 10sec it should be alright (key point not too or cold, average hot = warm)
scoope all the yogurt in to the milk (spoon must be dry)
then stir it
close the cover tightly and put it insider the thermal
lastly leave the thermal cooker a side for 8 hours

after that the thing will turn in to yogurt. =) do keep some yogurt for another batch.

the amount of material and ingredients depending on what we have example the size of bottle, and thermal.

outcome: soury, and not so thick alil watery

anyone knows how to make chocolate?

LOL, not possible with home equipment =)
why dont you buy couverture chocolate ?

My fave Blueberry Cupcakes

Ingredients:
2 cups all-purpose flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup milk
113g butter
2 large eggs
1 cup blueberries

Instructions:
Preheat oven to 200ºC.
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and
cinnamon. Set aside.
In another medium bowl, whisk together the milk, butter and eggs until smooth.
Add the combined dry ingredients and stir just until blended.
Add the blueberries, and stir just until evenly incorporated.
Spoon into the prepared cupcake, filling each cup about three-fourths full. Bake until a toothpick
inserted in the center of a cupcake comes out clean, 15 to 20 minutes.

Hope you like it....Enjoy!



This post has been edited by audreyc: Sep 3 2010, 02:17 PM

Freshwater Prawn in Yellow Curry with Green Pineapple
Udang Galah Masak Lemak Bersama Nenas Muda
(Gaeng Goong Sapparod)

Yellow Curry Paste
Ingredients
15nos Bird Eye Chillies
5nos Red Chillies
8nos Shallots
3cloves Garlic
½ inch length Galangal
½ inch length Fresh Turmeric
2stalks Lemongrass
20gm Shrimp Paste (lightly toast)
1nos Kaffir Lime (use the skin)

Method
1. Blend all ingredients into yellow curry paste

Ingredients
500 gm Udang Galah / Freshwater or Tiger Prawn
1no medium Green Pineapple (peeled and half slice)
2tbsp Vegetable Oil
3tbsp Yellow Curry Paste
2cups Fresh Coconut Milk (cream can be used to replace coconut milk but you will not get the coconut aroma in your curry)
1cup Water
2tbsp Fish Sauce
2tsp Palm Sugar
A pinch of salt, seasoning

Method
1. Clean Freshwater Prawns and cut the backside of the prawn – remove the black stripe
2. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the yellow curry paste to the oil.
3. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stir fry, add a little coconut milk.
4. Cook the paste for 5 minutes over a low to medium heat.
5. Add coconut milk and blend well. Add some water. Bring the curry back to a boil.
6. Once the curry is boiling, add the Freshwater Prawn and season the curry with fish sauce, salt and palm sugar.
7. When the Freshwater Prawns are almost cooked, add the pineapple and mix well. Cook for about 5 minutes on a medium heat.
8. The curry should be fairly thick.
9. Spoon this curry into a bowl and serve with hot streamed rice.

hahaha.. the recipe has nothing wrong. just that your are not using a oven to bake! what you have is microwave oven!! the type you have is only good for reheating food. the type that can bake cake is microwave oven that has 'grill' function.!!! hahahaha

and, this recipe is for moist cake, not for sponge cake. if you meant by "fluffy" is like those cake you buy from Kings Bakery (or any cheap bakery), then it's confirmed sponge cake. making sponge cake is completely differrent from moist cake.

fyi, there is nothing wrong with adding boiling water to make up the sufficient 'liquid' in the recipe (since it's a moist cake). if you want a better smooth, moist and flavored cake, instead of using 1 cup of water, you can replace with milk or buttermilk. as long as the final batter still have the same consistency.

still got question, ask! maybe i can help..

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Added on September 14, 2010, 7:34 amany short grain rice can be used to make risotto; cos short grain rice can easily become sticky when cooked.
if cannot get italian rice, even japanese rice also can do.. i tried using "sunwhite", pun jalan..

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Added on September 14, 2010, 7:40 amyeah, good stock and good control of temperature. the keypoint is make sure the stock is constantly "heated". not warm, not boiling, but just nice. this is to keep the temperature same as the rice. cos if the stock is colder than the rice, then the rice grain will shrink thus resulting bubbles, means not so smooth consistency also it will take longer to bring back the temperature.. this is the same theory why we always add hot water to soup or anything in cooking.



This post has been edited by chrysseng: Sep 14 2010, 07:40 AM

Anyone has got mooncake recipes to share?

Mooncakes are too expensive!

sotong kangkung recipe!
i mean the gravy please!!!

Name of recipe Ayam panggang berkuah
No. of pax 2 pax
Cooking time 1 hour 05 minutes
Temperature

Ingredient Unit / gram
Method of cooking
Chicken whole leg 600
Shallot 100 Blended
Garlic 50 Blended
Fennel powder 50
Tomato ketchup 100ml
Chilly ketchup 150ml
Sugar 150
Salt To taste a. Pre heat oven at 180.C.
b. Marinate chicken with shallot, garlic, fennel powder, tomato ketchup, chilly ketchup, sugar and salt.
c. Then bring marinated chicken to a roast within 35 minutes to 40 minutes.
d. To check the chicken is cooked by using a skewer.

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Added on October 22, 2010, 2:34 amName of recipe Ayam panggang berkuah
No. of pax 2 pax
Cooking time 1 hour 05 minutes
Temperature

Ingredient Unit / gram
Method of cooking
Chicken whole leg 600
Shallot 100 Blended
Garlic 50 Blended
Fennel powder 50
Tomato ketchup 100ml
Chilly ketchup 150ml
Sugar 150
Salt To taste a. Pre heat oven at 180.C.
b. Marinate chicken with shallot, garlic, fennel powder, tomato ketchup, chilly ketchup, sugar and salt.
c. Then bring marinated chicken to a roast within 35 minutes to 40 minutes.
d. To check the chicken is cooked by using a skewer.

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Added on October 22, 2010, 2:36 amName of recipe Ayam panggang berkuah
No. of pax 2 pax
Cooking time 1 hour 05 minutes
Temperature

Ingredient Unit / gram
Method of cooking
Chicken whole leg 600
Shallot 100 Blended
Garlic 50 Blended
Fennel powder 50
Tomato ketchup 100ml
Chilly ketchup 150ml
Sugar 150
Salt To taste a. Pre heat oven at 180.C.
b. Marinate chicken with shallot, garlic, fennel powder, tomato ketchup, chilly ketchup, sugar and salt.
c. Then bring marinated chicken to a roast within 35 minutes to 40 minutes.
d. To check the chicken is cooked by using a skewer.


This post has been edited by energeticboy: Oct 22 2010, 02:36 AM

Fried Maggi

There's no fixed quantity unfortunately. It's based on guts.

Shallots

1 packet Cintan Maggi Mushroom flavour (soup type)

Egg

soy sauce, dark and sweet one.

1) Heat wok while cooking Maggi. ( without seasoning!!!!)

2) fry shallots till fragrant then add Maggi and then quickly the seasoning powder.

3) crack egg over Maggi and add bit of sauce till it turns brown-ish

4) Fry till cooked then eat. Then cook again, then eat again

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Added on November 2, 2010, 10:43 pmErm, the molten centre choc cake from flavours doesn't seem to work for me. Any better recipes?

This post has been edited by xKeneshirox: Nov 2 2010, 10:43 PM