PTTs Culinary Guide
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As much as we PTTs enjoy good food, sometimes we would also like to experiment in the kitchen ourselves...
modern ladies mus jin de liao chu fang, chu de liao ting tang
so, let's share our favourite recipes!~
(guinea pigs include PTTs' angs and LRJs) -
Baked Apples
A delicious fall treat, perfect as an easy, low-fat dessert.
Serving: 6
Prep Time: 20 minutes minutes
Cook Time: 60 minutes
Total Time: 80 minutes
INGREDIENTS:
1/2 cup dried Chinese dates or raisins
6 Rome apple
1 lemon cut in half
3 tbsp honey
1 1/2 tsp ground cinnamon
2/3 cup apple cider
DIRECTIONS:
1. Rinse the dates and soften in boiling hot water for one hour, changing the water twice. Drain, and remove the pits with a paring knife. Cut into rings.
2. Preheat the oven to 375°F.
3. Cut a slice 1/2-inch thick off the top of each apple and set aside. Trim the bottom of each apple so that it will sit upright. Core and seed the apples.
4. Squeeze a little lemon juice inside each ahttp://www.sgforums.com/?action=post&thread_id=89568pple. Arrange the apples in a baking dish.
5. Mix the honey, cinnamon and sliced dates. Spoon some of the mixture into each apple. Cover the apple with the sliced-off top.
6. Pour the apple cider in the baking dish around the apples.
7. Cover the top of the baking dish with aluminum foil, sealing the edges. Place on the middle shelf of the oven. Bake the apples in the preheated oven for 50 to 60 minutes, or until very tender when pierced with a knife. Uncover and serve warm.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 190
Total Fat: 1 g
Carbohydrates: 44 g
Protein: 1 g -
Clam-and-Corn Chowder
INGREDIENTS:
Serving: 5
4 slices bacon, coarsely chopped
1 medium onion, chopped
1 pound russet potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
three 6 1/2-ounce cans chopped clams, drained, with juice reserved
2 cups milk
1/4 cup all-purpose flour
1 1/2 cups fresh or frozen corn kernels
1 cup half-and-half
1 tablespoon chopped fresh parsley leaves
DIRECTIONS:
1. In a 5-quart Dutch oven or heavy kettle, cook bacon over medium heat until crisp and browned. Using a slotted spoon, transfer bacon to a paper towel; drain. Pour fat into a small heatproof bowl. Return 1 tablespoon fat to Dutch oven; discard or freeze remaining fat. Add onion to fat; cook, stirring occasionally, until softened -- 2 to 3 minutes.
2. Add 2 cups water to Dutch oven, stirring to loosen browned bits on bottom. Add potatoes, salt, pepper, and reserved clam juice; stir and cover. Bring to a boil over high heat; reduce heat to low and cook until potatoes are fork-tender -- about 10 minutes.
3. In a small bowl, combine milk and flour. Add to Dutch oven and stir. Return to a boil, stirring constantly, until chowder has thickened. Add corn and half-and-half and cook 5 minutes. Add reserved clams and cook just until clams are heated through. Stir in parsley and reserved bacon. Divide among 6 soup bowls and serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 354
Total Fat: 11.0 g
Cholesterol: 62.0 mg
Sodium: 461 mg
Fiber: 4.00 g
Protein: 22.0 g -
Sponge Cake
Half a Kg Cake
Duration Time: abt 30~45 minutes
INGREDIENTS
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
1 cup of lemon juice
4 large eggs
1 pack of 100 grams nuts
1 bottle Gin
2 cups of dried fruit
DIRECTIONS
Sample the Gin to check quality.
Take a large bowl, check the Gin again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat this step
1.Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar.
Beat again.
2.At this point it's best to make sure the Gin is still OK.
Try another cup .... just in case
Turn off the mixerer.
3.Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
4.If the fried druit gets stuck in the beaterers pry it loose with a srewscriver.
5. Sample the Gin to check for tonsisticity.
6.Next, sift two cups of salt. Or something. Who giveshz a *^&!.
Check the Gin.
7.Now shift the lemon juice and strain your nuts.Add one table.
8.Add a spoon of sugar, or somefink. Whatever you can find.
9.Greash the oven.
10.Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Gin and enjoy ur hang over!
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Pasta with Turkey Sausage and Pepper Meatballs
High in Vitamin C from the red pepper and tomatoes. A great-tasting dish!
Serving: 6
Prep Time: 15 minutes minutes
Cook Time: 50 minutes
Total Time: 65 minutes
INGREDIENTS:
8 ounce lean ground beef
1/4 tsp pepper
1 tsp vegetable oil
1 lb rigatoni pasta
see recipe for Basic Tomato Sauce tomato sauce
8 casings removed ounce turkey sausage
1/2 minced cup onion
1/2 diced cup red bell pepper
2 large egg white
1 1/2 cup fresh bread crumbs
2 minced tbsp fresh parsley
1 tsp fennel seed
1/2 tsp salt
DIRECTIONS:
1. Place meatball ingredients (everything except the pasta, tomato sauce and oil) in a medium bowl.
2. Knead the mixture with your hands until it is smooth.
3. To prevent sticking, dip your hands into cool water before forming each meatball.
4. Form mixture into 30 1 1/2-inch balls.
5. Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to a simmer over low heat.
6. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet.
7. Add half the meatballs to the skillet and brown them on all sides.
8. Spoon the meatballs into the tomato sauce.
9. Add the remaining 1/2 teaspoon vegetable oil to skillet and brown the rest of the meatballs, then add them to the sauce.
10. Simmer, stirring, for 20 minutes.
11. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl.
12. Remove any bay leaves from sauce; pour sauce over pasta and serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 562
Total Fat: 11 g
Carbohydrates: 83 g
Protein: 30 g -
Sashimi Squid.
INSTRUCTIONS:
1. Fish fresh sotong up from sea.
2. Slit sotong into slices - alive.
3. Dip wasabi.
4. Throw inside mouth and then bite sotong die. -
can i be guinea pig?
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wah!!!Originally posted by Spear:Sashimi Squid.
INSTRUCTIONS:
1. Fish fresh sotong up from sea.
2. Slit sotong into slices - alive.
3. Dip wasabi.
4. Throw inside mouth and then bite sotong die.
like fear factor like tt................ -
Brocolli in Cheese
1) Prepare fresh brocolli into bite size pieces.
2) Boil brocolli till cooked.
3) Drain the brocolli and spread evenly on a wide plate.
4) User discretion type and amount of cheese, be it parmesean or cheddar(no cream, no blue), spread out on top and let it melt nicely, if not, microwave till desired results achieved.
5) Eat and enjoy. -
can i not be guinea pig to ditzy's stuff?
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My Favorite "Pick Me Up"...for all sweet tooth!
Tiramisu
Serving: 6 ~ 8
Preparation Time: 30mins
Cook Time: 2~3hrs
Total Time: abt 3.5hrs
INGREDIENTS
500G of Mascarpone
200g of Poppies Macarita biscuits with the cuillière
1 Cup of Black Coffee or Expresso
2 Soup spoon of Amaretto/Rum
4 Table spoons of fine sugar
4 Egg Whites
4 Egg Yolks
1 Tin of CoCoa Powders
DIRECTIONS:
1.Add 2 soup-spoons of Rum or Amaretto in the cup of coffe.
2.Soak 200 g of "Poppies Macarita" in the coffee. Do this shortly, otherwise the biscuits will fall to pieces.
3.Mix 4 egg yolks with 4 soup-spoons of fine sugar, whip and mix with 500 g of Mascarpone. Whip the egg white and mix with the paste.
4.Put a layer of Macarita in a pastry dish, a layer of paste, a layer of Macarita, ... until the dish is full. Finish with a layer of Macarita.
5.Put the whole in the refrigerator for 2~3 hours.
6.Before serving, decorate the top with lots of cocoa poweder.
BoN APPETIT! -
Deep-Fried Sweet Potato Balls
Yields: 5 servings
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
INGREDIENTS:
3/4 pound sweet potatoes-- cooked, peeled and mashed
4 teaspoons cornstarch, divided
1 pinch salt
1 tablespoon water
1 cup shredded coconut
1/2 cup brown sugar
3/4 cup sesame seeds
1 1/2 quarts oil for deep frying
DIRECTIONS:
1. In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
2. Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
3. Fry balls in oil until golden. Drain on paper towels. Serve.
NUTRITIONAL INFORMATION:
Amount Per Serving
Calories: 642
Total Fat: 49.3g
Cholesterol: 0mg
Sodium: 104mg
Total Carbohydrates: 49.5g
Dietary Fiber: 6.8g
Protein: 6.2g -
French Toast
Yields: 6 slices of French Toast = 3 servings
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
INGREDIENTS:
6 thick slices bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste
DIRECTIONS:
1. Beat together egg, milk, salt, desired spices and vanilla.
2. Heat a lightly oiled griddle of skillet over medium-high flame.
3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
NUTRITIONAL INFORMATION:
Amount Per Serving
Calories: 243
Total Fat: 6.6g
Cholesterol: 147mg
Sodium: 392mg
Total Carbohydrates: 33.2g
Dietary Fiber: 1.5g
Protein: 10.9g -
Deluxe Waffles
Yields: 6 servings
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons white sugar
4 egg yolks
4 egg whites
1 1/4 cups milk
1/2 cup vegetable oil
DIRECTIONS:
1. In a large bowl sift together the flour, baking powder, salt, and sugar. Make a well in the center of the bowl.
2. In a separate bowl, mix together the egg yolks, milk, and oil. Pour into well of flour mixture and stir well. Stir just until ingredients are moistened.
3. In a small bowl beat egg whites until stiff. Fold into batter.
4. Cook batter in waffle iron.
NUTRITIONAL INFORMATION:
Amount Per Serving
Calories: 415
Total Fat: 23.1g
Cholesterol: 146mg
Sodium: 699mg
Total Carbohydrates: 41.5g
Dietary Fiber: 1.1g
Protein: 10.2g -
French Toast [the mooksy version]
Ingredients:
One slice of bread
Method:
Toast the bread.
Remove bread from toaster.
Teach the bread to say "bon jour!"
There!
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CHOCOLATE ECLAIRS
For all your sweet craving!!
This require 3different preparation step.
1st Step Eclair
INGREDIENTS
1 c. water
1/2 c. butter
1 c. flour
4 eggs
DIRECTIONS
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.
2nd Step Chocolate Sauce
INGREDIENTS
6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
DIRECTIONS
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla. Makes 3/4 quart.
3rd Step Filling
INGREDIENTS
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container LeCreme or Cool Whip
1 tsp. vanilla
DIRECTIONS
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.Put in a fridge for abt 2hrs wahla you have yourself a homemade CHOCOLATE ECLAIR.....yummi! -
here's the Bear's Braised Duck recipe
one PTT has been guinea pig before
Braised Duck
ingredients
1 duck
1 packet of 5 spice powder
salt equal to volume of 5 spice powder
1 bottle of semi-premium grade dark soy sauce
1 handful of sugar
method
marinating
wash duck thoroughly making sure bits of the head is cleaned (if you want to keep head)
mix spice powder and salt together
smear mixture evenly inside and outside duck
put duck in a plastic bag and tie up
bung into fridge (not freezer) and leave for 3 to 4 days
cooking
rinse duck (not wash.. just rinse most of the marinate off) not too thorough
melt sugar in wok until it starts to turn into a black treacly mess
pour about ¾ of the soy sauce and dissolve the sugar
heat until sauce starts to simmer
put duck in and keeps scooping the black sauce over the duck
turn over every 15 minutes and keep basting the duck
when the duck turns golden brown, fill wok with water until most of duck is covered
keep turning over duck every 15 minutes, taking care not to burn it (best put a small steel rack to elevate the duck from contact with bottom of the wok)
keep simmering until cooked (about 2 hours)
voila! braised duck! -
Does anyone knows how to make Kueh Lapis??
Kinda miss it "mouth watering" liao!Truly Irresistible -
Name of cake: Kueh LapisOriginally posted by cwill:Does anyone knows how to make Kueh Lapis??
Kinda miss it "mouth watering" liao!Truly Irresistible
Ingredients:
(A)
25 egg yolks
4 egg whites
350g castor sugar
1 tbsp sponge quick
(B)
100g plain flour
(C)
250g butter, beaten
2 tbsps condensed milk
2 tbsps rum
Methods:
1) Beat (A) until fluffy, stir plain flour and mix well.
2) Add in (C) and mix evenly. Pour a thin layer of batter in a 9" tray and grill until golden brown.
3) Repeat until batter finished.
Tip: Cover tin bottom with 2 pieces of baking paper before baking to avoid scorching. Each layer of the layered cake is about 1 cm thick. -
Thkx!
how to achieve the different layers colors? Izzit must bake layer by layer?? no need coconut milk?? -
No need coconut milk, but i advice u to add some baking spice, can find one. To achieve the layers is the most time consuming part, you have to bake layer by layer. Once each layer is done, take it out and add in the next layer and so for. Use a fork to poke holes on each baked layer before adding the next.Originally posted by cwill:Thkx!
how to achieve the different layers colors? Izzit must bake layer by layer?? no need coconut milk?? -
how come the guys are more active here!!??!!??!!
aahahahahaha.......die lah........PTTs throw face oredi............. -
Baking spice? Like ground cinnamon?Originally posted by ditzy:No need coconut milk, but i advice u to add some baking spice, can find one. To achieve the layers is the most time consuming part, you have to bake layer by layer. Once each layer is done, take it out and add in the next layer and so for. Use a fork to poke holes on each baked layer before adding the next.
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Sama sama lah, can find one.Originally posted by MooKu:Baking spice? Like ground cinnamon?
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Thkx for the info maybe will try next week see can succeed, by the way I can reduce theamount if I wanna try a smaller size rite? Your ingredients is for 1/2 or 1kg?Originally posted by ditzy:No need coconut milk, but i advice u to add some baking spice, can find one. To achieve the layers is the most time consuming part, you have to bake layer by layer. Once each layer is done, take it out and add in the next layer and so for. Use a fork to poke holes on each baked layer before adding the next.