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Thread: Recipes to share or request

  1. #1
    Senior Member Bubblegum's Avatar
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    Default Recipes to share or request

    Hi everyone,

    Please share your favourite recipes. You may post either homemade recipes or recipe links from other sources. However, if you post a recipe that belongs to another source, don't forget to give credit to the source.

    You may use this thread to request for recipes too.

    Last edited by Bubblegum; 07-05-09 at 02:34 PM.
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  2. #2
    Senior Member shellie's Avatar
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    i still want a recipe of that tofu dish that PJ posted.

    here's a great recipe for bacon-wrapped jalapenos that will keep your guests or strangers coming back for more. seriously and so easy to make.

    http://thepioneerwoman.com/cooking/2...con-wrapped_j/

    sorry i couldn't copy and paste; there's a link to the PDF format. plus she's got a ton of other delicious recipes and her photos make it easy to follow. i love that!
    ---------
    Shellie

  3. #3
    Senior Member PJ's Avatar
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    Mapo Tofu: This recipe sounds about right.

    Good luck, shellie
    TC to Ken: "You need to watch the ending of ROCH 83."

  4. #4
    Junior Member Sarafina's Avatar
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    I was searching for some Korean recipes the last few days and found Maangchi's Cooking Show on youtube. She explains well and shows you how to cook Korean dishes in easy to understand steps. I love her videos!

    Her most recent recipe is Korean abalone porridge.

    http://www.youtube.com/user/Maangchi

  5. #5
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    I'd appreciate if someone can provide me a recipe for Vietnamese fish sauce or Nuoc Cham. I only want to make a small bowl for myself. Below is a video I found on youtube. What do you think?

    http://www.youtube.com/watch?v=BdT93VFbJbk

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    If there is a korean national here who knows how to make a sweet and chili kimchi, I hope you can teach me. I always hear Kimchi and already tried it in one of the korean restaurant in our town. But sad thing was I was not satisfied to the taste. I am sure if a korean will make it, it will be better taste and more delicious.
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  7. #7
    Senior Member remember_Cedric's Avatar
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    I love stir-fry spinach! I have no problemo with finishing up half a plate of the spinach served at a wedding dinner in the chinese restaurant.

    I have tried to prepare it at home but it usually turns out the taste too bitter or overcooked (soft and yucky). Does anyone have a recipe to share on cooking spinach in such that it come close to the restaurant standard? (maintain the "crispyness" and not too bitter)
    What can I say? I'm still standing! No weapon against me shall prosper! I am more than a conqueror!!!

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  8. #8
    Senior Member Bubblegum's Avatar
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    Yesterday I made my first soy milk with help from this video recipe.

    The Daily English Show: How to make soy milk

    You'll need to add flavouring such as sugar or vanilla b'cos it wasn't mentioned in the video.


  9. #9
    Member ChuckC's Avatar
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    Quote Originally Posted by remember_Cedric View Post
    I love stir-fry spinach! I have no problemo with finishing up half a plate of the spinach served at a wedding dinner in the chinese restaurant.

    I have tried to prepare it at home but it usually turns out the taste too bitter or overcooked (soft and yucky). Does anyone have a recipe to share on cooking spinach in such that it come close to the restaurant standard? (maintain the "crispyness" and not too bitter)
    Depends on the dish you want to make.
    You can steam the spinach lightly first to lessen the bitterness. It can take on a harsh taste if you just throw it directly into the pan. You may also want to try using low heat so you can control the texture more easily.

    You can also add butter if you want to buffer it further. This is not healthy but it can improve its taste. This is slightly more euroasian and less authentic Chinese, but nobody complained yet.

  10. #10
    Senior Member remember_Cedric's Avatar
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    Quote Originally Posted by ChuckC View Post
    Depends on the dish you want to make.
    You can steam the spinach lightly first to lessen the bitterness. It can take on a harsh taste if you just throw it directly into the pan. You may also want to try using low heat so you can control the texture more easily.

    You can also add butter if you want to buffer it further. This is not healthy but it can improve its taste. This is slightly more euroasian and less authentic Chinese, but nobody complained yet.
    Thank you, Chuck, for the cooking idea! I'll try that out sometime.
    What can I say? I'm still standing! No weapon against me shall prosper! I am more than a conqueror!!!

    I don't care to sit by the window on an airplane. If I can't control it, why look?

  11. #11
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    Rolled Chicken Sandwich With Arugula And Parsley Aioli




    Ingredients-

    Aioli:
    1/2 cup lightly packed Baby Arugula
    1/2 cup lightly packed Fresh Flat-Leaf Parsley
    1 Anchovy Fillet
    2 teaspoons chopped Fresh Chives
    1 small Garlic Clove, coarsely chopped
    1/4 cup Mayonnaise
    1/2 cup Low-Fat Plain Yogurt
    1 teaspoon White Wine Vinegar
    1 teaspoon Lemon Zest
    Salt and Fresh Ground Black Pepper

    Sandwich:
    8 ounces Roasted Chicken Breast, shredded
    4 (8-inch) Whole-Wheat Tortillas
    1-1/3 cups Baby Arugula
    Preparation:

    For the Aioli:

    1. Place arugula, parsley, anchovy, chives, garlic, mayonnaise, yogurt, white wine vinegar, lemon zest, to food processor.

    2. Pulse to blend.

    3. Remove aioli to medium bowl.

    4. Season with salt and pepper.


    Prep Sandwiches:

    1. Add roasted chicken to aioli and stir to combine.

    2. Preheat heavy skillet over medium heat.

    3. Place tortillas in skillet. Cook 30 seconds per side to warm through.

    4. Spread chicken mixture on tortillas. Leave border of free around outside of each tortilla.

    5. Sprinkle baby arugula over chicken.

    6. Roll tortillas, jellyroll fashion.

    7. Cut rolled tortillas in half diagonally.

    8. Transfer to serving plate.
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  12. #12
    Senior Member KeongJai's Avatar
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    if anybody knows how to make egg tarts properly, let me know.
    the filo pastry way, not the the shortbread pastry way.

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