PTTs Culinary Guide
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Like to eat & cook! kekeke!!Originally posted by FireIce:how come the guys are more active here!!??!!??!!
aahahahahaha.......die lah........PTTs throw face oredi.............
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Suddenly miss singapore food, laksa, wanton mee, duck rice, chicken rice, char kuay tiao, mee pok...etc!
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strangely, when i was abroad, the guys of all nationalities could cook better than the ladies...
not stereotyping but a few ladies could not even boil water!Originally posted by cwill:Like to eat & cook! kekeke!! -
Close to 1 kg, reduce at your own discretion. Kueh lapis not easy to make one, so persist, my mum hasn't mastered it yet.Originally posted by cwill: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?
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coming back soon right?Originally posted by cwill:Suddenly miss singapore food, laksa, wanton mee, duck rice, chicken rice, char kuay tiao, mee pok...etc!
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Don't say ar, my housemate has been with me for a year and blardee hell, he still doesn't take note of how to cook rice. He wun cook if I ain't around.
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kekeke!!! Sometime Home cook food still taste better, but truthly I hate the washing part!Originally posted by the Bear:strangely, when i was abroad, the guys of all nationalities could cook better than the ladies...
not stereotyping but a few ladies could not even boil water!
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washing is easy
seriously!Originally posted by cwill:kekeke!!! Sometime Home cook food still taste better, but truthly I hate the washing part! -
ok thkx alot try out a mini size 1st before going ahead with the full cake!Originally posted by ditzy:Close to 1 kg, reduce at your own discretion. Kueh lapis not easy to make one, so persist, my mum hasn't mastered it yet. -
Yap! 57 days more & counting..whaha!! Touch down head for Newton as always!!Originally posted by the Bear:coming back soon right? -
hate to do hse u should look at the mess I'm yet to clean up!Originally posted by the Bear:washing is easy
seriously! 
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that looks like my uni table.. only multiply that by about 4x
but doing the dishes is easy.. to me that is
2 months more and you get to go to Newton!
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Yez!!!! Go find liew de hua prawn mee & the bbq stringray, sotong, clayfish...yummi!!!Originally posted by the Bear:that looks like my uni table.. only multiply that by about 4x
but doing the dishes is easy.. to me that is
2 months more and you get to go to Newton! -
damn.. now i'm hungry
i've not had lunch yet -
You can have 2 in 1 meal Lunch +Dinner
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Caramel Butter Pecan Brownies
Ingredients:
1 (18-oz.) pkg. refrigerated sugar cookies
1 (19.5 to 19.8-oz.) pkg. brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup sugar
1/2 cup water
1/4 cup chopped pecans
2 pints Häagen-Dazs® Butter Pecan Ice Cream
1 (17-oz.) jar caramel ice cream topping
Preparation:
1. Heat oven to 350°F. Lightly spray 13x9-inch pan with nonstick cooking spray. Cut sugar cookie dough into 1/2-inch-thick slices. Arrange slices in bottom of pan. With floured fingers, press dough evenly to form crust.
2. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Spread brownie batter in pan over sugar cookie dough.
3. Bake at 350°F. for 28 to 30 minutes. Cool for 1 1/2 hours or until completely cooled.
4. Meanwhile, spray sheet of aluminum foil with nonstick cooking spray; set aside. In medium saucepan, combine 3/4 cup sugar and 1/2 cup water. Heat to boiling. Boil for 7 to 8 minutes, stirring constantly, until mixture turns light golden brown. Stir in 1/4 cup pecans. Pour mixture onto foil; spread to thin layer. Cool completely. Break brittle into small pieces for later use as garnish.
5. Soften ice cream in refrigerator for about 45 minutes. Spread ice cream evenly over top of brownie. Freeze dessert for 2 hours or until firm.
6. To serve; cut frozen dessert into round pieces using a 2 1/2-inch biscuit cutter. Size of biscuit cutter will determine number of servings. Or cut dessert into 15 square pieces.
7. In small saucepan, warm caramel topping. Spoon 2 tablespoons topping onto each serving plate; top with piece of dessert. Drizzle with additional caramel and garnish with pecan brittle.
15 servings
Nutrition Information Per Serving:
Serving Size: 1/15 of recipe
CALORIES: 680 CALORIES FROM FAT: 280
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% DAILY VALUE
Total Fat 31g 48%
Saturated Fat 9g 45%
Cholesterol 95mg 32%
Sodium 400mg 17%
Total Carbohydrate 93mg 31%
Dietary Fiber 2g 8%
Sugars 67g
Protien 7g
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Vitamin A 8% Vitamin C 10%
Calcium 0% Iron 15%
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Dietary Exchanges: 2 1/2 Starch, 3 1/2 Fruit, 6 Fat OR 6 Carbohydrate, 6 Fat -
Chocolate & Ice Cream Fondue
INGREDIENTS:
2 pints (4 cups)Häagen-Dazs® Ice Cream, (your favorite flavor) softened*
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1/2 cup butter
Favorite toppings:
Sprinkles
Chopped nuts
Toasted coconut
Crushed or chopped candies
PREPARATION:
1. Line 9-inch pan with foil. Spoon softened ice cream into pan; spread evenly. Cover with plastic wrap and freeze for 2 to 3 hours or until firm.
2. Melt chocolate chips and butter in small saucepan over low heat, stirring frequently. Remove heat; stir until smooth. Place in fondue bowl and keep warm with candle.
3. Place toppings in small bowls and set on the side of the fondue.
4. To cube ice cream, remove ice cream from pan by lifting foil. Allow to stand for 5 minutes to soften slightly. Cut ice cream into 1-inch cubes, place on chilled serving dish. Return to freezer until serving. Skewer ice cream cubes and dip into warm chocolate and your favorite toppings.
8 servings
TIP:
* To soften ice cream, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1/8 Recipe (149g)
CALORIES: 500 CALORIES FROM FAT: 340
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% DAILY VALUE
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 150mg 50%
Sodium 210mg 9%
Total Carbohydrate 38g 13%
Dietary Fiber 1g 4%
Sugars 35g
Protien 7g
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Vitamin A 15% Vitamin C 0%
Calcium 15% Iron 6%
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Dietary Exchanges: Nutrition values can change significantly based upon individual ingredients used. Notes: Häagen-Dazs® Vanilla Ice Cream used as favorite flavor and 0.25 cups of chopped peanuts and 25 grams of fondant candy used for toppings. -
can post at multiply too....Originally posted by audlenelee: Chocolate & Ice Cream Fondue
INGREDIENTS:
2 pints (4 cups)Häagen-Dazs® Ice Cream, (your favorite flavor) softened*
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1/2 cup butter
Favorite toppings:
Sprinkles
Chopped nuts
Toasted coconut
Crushed or chopped candies
PREPARATION:
1. Line 9-inch pan with foil. Spoon softened ice cream into pan; spread evenly. Cover with plastic wrap and freeze for 2 to 3 hours or until firm.
2. Melt chocolate chips and butter in small saucepan over low heat, stirring frequently. Remove heat; stir until smooth. Place in fondue bowl and keep warm with candle.
3. Place toppings in small bowls and set on the side of the fondue.
4. To cube ice cream, remove ice cream from pan by lifting foil. Allow to stand for 5 minutes to soften slightly. Cut ice cream into 1-inch cubes, place on chilled serving dish. Return to freezer until serving. Skewer ice cream cubes and dip into warm chocolate and your favorite toppings.
8 servings
TIP:
* To soften ice cream, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1/8 Recipe (149g)
CALORIES: 500 CALORIES FROM FAT: 340
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% DAILY VALUE
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 150mg 50%
Sodium 210mg 9%
Total Carbohydrate 38g 13%
Dietary Fiber 1g 4%
Sugars 35g
Protien 7g
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Vitamin A 15% Vitamin C 0%
Calcium 15% Iron 6%
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Dietary Exchanges: Nutrition values can change significantly based upon individual ingredients used. Notes: Häagen-Dazs® Vanilla Ice Cream used as favorite flavor and 0.25 cups of chopped peanuts and 25 grams of fondant candy used for toppings. -
yah hor...Originally posted by Estee:can post at multiply too.... -
ditzy's recipe for creamless carbonara, only the sauce, the choice of pasta is up to you.
serves 4
1 whole garlic (more at your own discretion)
6 whole egg yolks (yolks only, no white. okie so its a bad time for eggs)
1 tablespoon olive oil
1/4 block of butter (for flavour, due to lack of milk or cream)
separate yolks from eggs.
dice garlic till very fine.
add all the above into a mixing bowl and mix well.
upon serving of pasta, mix the mixture with the hot pasta.
enjoy immediately, do not wait, unless you want to gag.
I recommend thin sphegetti for the above and remember to add more salt to the boiling water, coz the pasta is going to be bland.
Sorry again, stupid me, remember to fry bacon bits till its dry and crispy to go with the carbonara. No wonder something was missing.