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The cooking / cuisine fan club
The cooking / cuisine fan club
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The cooking / cuisine fan club
As I was looking for my glutinous rice flour in the cupboard, I only found red beans. So instead of mochi, I made a few (actually a lot) of dorayaki!
For the Anko I followed this recipe:
1/2 lb. azuki (red) beans (1 1/3 cup)
1 1/2 cup sugar
1/2 tsp. salt
After soaking the beans overnight
I heated on high heat and brought them to a boil.
I lowered the temperature and let them simmer for 10-15 min.
I drained the beans,
and put them again in the pot with 4 cups of water.
I heated again and brought them to a boil.
Then I lowered the heat and allowed them to simmer for 1 hour.
Next I added the salt and sugar.
As my previous experiment resulted more in candied azuki than anko, I used a mixer to crush a little the beans in the pot.
Then I allowed them to simmer on very low heat for more than 2 hours.
At the end I had about 1 kg of nice anko, and used some to make dorayaki.
For the dorayaki I used the following recipe:
2/3 cup sugar
1/2 tsp. baking soda (soda bicarbonate)
3 Tbsp water
1 cup flour
3/4 lb anko (I made two recipe of dorayaki and I still have anko left)
Whisk well the eggs and sugar in a bowl.
Dissolve the baking soda in the water.
Add the water solution in the egg mixture.
Add the flour gradually.
Baking is quite similar to the one of pancakes, albeit this batter is way more sticky.
Oil the pan (and remove the excess oil) and heat it over moderate heat.
Pour a scoop of batter into the pan and make a small pancake about 4 inches large.
Turn when bubbles appear. remove after about 1 min.
Repeat to make the other pancakes. Periodically, re-oil the pan.
Cool the pancakes
Make pairs of them and put a scoop of anko between them.
Hello, I just joined the group. It was recommended to me by Narona.
I'm a pretty decent cook, but nothing too special. I do your standard dinner cooking. My favorite dishes mostly involve chicken. I also make a shrimp and corn chowder that is perfect for cold weather.
I also make desserts. I do some cake baking and decorating for my cousin's children. Their eldest daughter suffers from a peanut allergy. Since most bakeries have nuts around they are worried about some sort of reaction. In response I told them I would bake and decorate all the cakes they need for birthdays. I usually post pictures of the cakes on my deviant art profile.
Welcome to the club ^___^
IIRC you can cook some sushies too, XD
Ouch, Chinese New Year cooking frenzy hit me!!!
I tried preparing glutinous rice cake, but there were always a few uncooked grains ...maybe I should buy a decent rice cooker...
Today I made some Roasted Pork Steamed Buns (
Siopao, Baozi, Nikuman...
), it was surprisingly easy to prepare, but soooooo long... It's amazing how many I made with so little meat... about 30 with only a pound of pork...
Tomorrow I will make some Sweet New Year's cake (red beans and glutinous rice), or Steamed Rice Cupcakes (we call them
in the Philipinnes).
I'm also planning to make some kimchee. Do you know if it's ok to prepare only a small quantity? Because the recipe I've got involve a huge jar and about 6kg of cabbage...
Here in Japan we steam the grains for mochi not cook them.
As for Kimuchee since it is a fermented dish if you cut down too much from the recipe it may not ferment properly.
Just my thoughts.
This is a recipe I plan on making this week for dinner. It's a Baked Potato Soup. It's great for cold weather.
My only problem with this soup is the broth always seems kind of thin. I want to try and find a way to make the brother a bit thicker and creamier.
A nice bread with this soup are buttery croissants.
1 medium head garlic, ¼ in. cut off top
6 large baking potatoes (about 3lb.)
4 ½ cup chicken broth
½ cup butter milk
½ teaspoon pepper
Toppings: crumbled cooked bacon, shredded cheese, sour cream, minced scallions
Heat oven to 400 degrees F
Wrap garlic head tightly in heavy duty foil. Rinse and poke potatoes once with a fork. Put garlic and potatoes in oven.
Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue to bake potatoes about another 15 minutes or until tender when pierced.
Unwrap garlic and squeeze pulp from head into a 4-qt. Pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth; adding butter milk. Gradually stir in chicken brother and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.
Meanwhile cut remaining potatoes (with skin) in ¾ inch pieces. Stir into soup and cook until hot. Serve with toppings.
Try adding some onion to make it thicker.
What you do is slice the onions as thin as possible then stir fry them with butter till it becomes translucent then mix with broth using a food processer.
To make it creamier try some melting cheese.
Ok thinking of the problem more at hand.
If you mean wanting more richness in taste by thicker then I suggest you add something with amino acid in it like Fortified wine(ex. Sweet Sherry, Port wine) and/or soy sauce(about 1/2~1 tea spoon for a liter of soup)
As for creamy if you mean texture of soup, then strain potato through a metal sifter instead of just mashing potato with a potato masher.Straining the potato eliminates any lumps of potato making the soup a silky texture.
Here is the recipe I have been using to make some
Steamed roasted pork buns
This recipe is for 24 buns.
levened dough (this recipe is standard for a lot of sweet/salty/bland chinese buns, it makes 24 pieces each time).
6 cups flour
1/4 cup sugar
1 3/4 cup warm water
1 tablespoon yeast
1 tablespoon baking powder
2 tablespoon shortening (I used butter instead, and it turned out fine)
1) in a bowl, dissolve sugar in warm water then add the yeast and baking powder
2) let it stand for 10 min or until the yeast becomes foamy and floats to the top
3) sift the flour into a bowl. Add shortening and yeast mixture; mix well. If the dough is too dry, add water, if too moist, add flour.
4) knead the dough with the heels of one or both hands until smooth and elastic (I used a machine instead).
5) place the dough in a bowl and cover it with a sheet of plastic wrap. Let the dough rise in a warm place for about two hours until it has trippled in bulk.
roasted pork filling (there are a lot of other slaty recipes, but this one is the one I tried)
For roasted pork:
500 g pork belly (skinned or not, depending on taste)
2 tablespoon salt (coarse)
2 tablespoon sugar
For filling sauce:
1 1/2 tablespoon of each: sugar, soy sauce and oyster sauce
2 tablespoon cornstarch
2 tablespoon lard or shortening
1 1/2 teaspoon sesame oil
1/4 teaspoon pepper
1) rub pork belly with salt and sugar, leave in the fridge overnight or 8-10h.
2) rinse the meat, dry it with a paper towel.
3) in an oven preheated at 150°C, cook the meat for 2 hours, skin side exposed. Increase the temperature at 240°C and let the meat in the oven for 20 more minutes. Take out of the oven and allow to cool.
4) Cut the meat into 1 cm cubes or smaller.
5) In a bowl, mix cornstarch with 2 1/2 tablespoon water.
6) In a pan, sugar, soy sauce and oyster sauce with 1 cup water. Bring to a boil. Add cornstarch mixture to thicken.
7) add shortening, sesame oil and pepper, mix.
8) Let the mixture cool; add the pork and mix well.
1) remove the risen dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic. If the dough is too dry, add water; if too sticky, add flour. Roll the dough into a long roll and cut it into 24 pieces; flatten each piece with the palm of the hand to form a thin circle.
2) place one portion of the filling on the center of a dough circle. Wrap the dough to enclose the filling. Shape the dough circle by pleating and pinching the edges to form the bun. make the other buns in the same manner.
3) let the buns stand for 10 minutes then steam them for 12 minutes. Remove and serve.
1) oil the surface of the steamer.
2) to avoid the preparation to stick to the steamer, put it on a piece of cloth or paper (or banana leaf!). Be cautious to leave enough holes uncovered for the steam (as my steamer is unconvenient, instead I cutted a sheet of sulfurized paper into small square, which I placed the buns on).
3 if you plan steaming a large quantity, prepare hot water to replenish the steamer regularly.
The cooked buns can be frozen and re-steamed for 8-10 minutes, or heated with a microwave (not as good).
I thought I would share a recipe I plan on using this coming week. I'm using some leftovers from the left over guacamole I made for Super Bowl Sunday. I plan to make guacamole burgers.
I've yet to try my guacamole on a hamburger. Mostly it's just been a dip of a salad dressing. Most people use tomatoes in guacamole. I don't. I replace them with bell peppers.
I make it like this:
3 small to medium ripe avocados
1 lime, juiced
1 orange bell pepper
½ red onion
3 scallions, chopped
1/2 teaspoon cayenne pepper
1 cup vanilla yogurt
1 teaspoon coarse salt
In a blender or food processor, combine avocado, lime juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Once well processed taste test. It should taste semi sweet at first then you should taste the spice. If it's too spicy add more yogurt. If you like more spicy sprinkle more cayenne pepper a little at a time, or you could use your favorite hot sauce to taste.
If you want this as a sauce or a chunky dip. Leave out a handful of the chopped bell pepper and scallions; and chop up an additional 1/4 red onion. Add those to the finished dip and mix together.
I plan to put this on top of a burger seasoned with salt and pepper. Sometimes I like to grind some sausage up with my ground beef. I do the low carb burger thing. Where you just wrap the meat in a large lettuce leaf in place of a bun. I'm not on a low carb diet. I just tried it once and it was really good. Since the guacamole has so much flavor I doubt I will use cheese.
If you leave out the chunks to the guacamole and keep it creamy this also makes a great salad dressing.
Hello. I just joined. While I am not flash at cooking, I am good at making sauces that are used in cooking.
One of my current ones that the entire family and some friends are currently addicted to is a as follows:
1/2 cup of sweet ginger sauce
1 teaspoon of crushed garlic (or more if you like it stronger, I use a tablespoon personally)
1/4 cup of soy sauce
(optional if you have a sweet tooth) 3 tablespoons of untreated honey
put all the ingredients together and mix with a fork and let sit for an hour.
from there you can ether cook with it, or pour it over the dish after you have served it.
I personally use this sauce on chicken, but I have also had it with Tasmanian Lamb, and pork.
Sounds similar to Korean BBQ sauce I wip-up, except I add sesame seed oil, cayenne pepper and grated apples into it.
You guys here seem to be experts when it come to cooking. Maybe, I should spend some time here and study some recipes whenver I have spare time.
This is a quick and easy recipe that I thought up while I was playing with the different kind of things I could do with tortilla wraps.
1 Tblsp. Butter per wrap
Place wrap in a microwave for 20-25 seconds. Just to warm the wrap and make it more pliable. Coat one whole side, thinly, with peanut butter. At this point you can add in thin slices of banana if you wish to one half of the wrap. Fold in half and gently press along the seam, giving you a half moon shape.
In a large flat skittle, over medium-low to medium heat, melt the one tablespoon of butter. Place the wrap into the warm butter then quickly flip so both sides are covered. Leave sit sit for about a minute or until the side has become gently toasted. Flip and repeat until both sides are crisp.
Remove from the heat and let cool. Slice in half and serve with Jelly as a dipping sauce.
This also goes well with Chicken Noodle soup.
I tried many ideas to make this with the Jelly on the inside, but every time it would just ooze out as I tried to eat it, and it never worked right. I eventually gave up on that and instead decided to treat the Jelly like a dipping sauce to go with the quesadilla.
I have yet to try this with chunky peanut butter, but it's something I'm looking forward to trying some day.
Hello everyone, i'm new here. I just start cooking but i hope i will improve with the help of this thread
I think it's important to know how to cook because you need to eat well to be in good shape.
Just joined, has always been in love with cooking. Gunna be an adventure here no?
I think we need to revive this thread
Hello everyone, I joined a couple of days ago but haven't said hi yet. So hello....
I enjoy cooking, I don't get to do it that often but I know a lot of European dishes, especially dishes from the Balkans. I will post some recipes as soon as I can. I am not skilled in Asian dishes at all, the flavors are a bit strange to my taste buds so cant help you much there.
I am hoping you guys have some nice recipes to throw my way.
Hurray more people
Bienvenue to all the new people here
Here's a recipe of mine.
Horse sirloin steak toast
soy sauce (preferred weapon of choice would be Koikuchi)
fresh medium red chili
black pepper (ground)
cooking oil (I prefer canola oil or sunflower oil but olive oil can be used as well)
olive oil (preferably extra virgin)
butter (high salt)
fresh basil leaves
Prepare the sauce in advance. It needs to sit in a fridge for quite a while so start the day before serving. It's fairly versatile (goes well with beef, pork, chicken, turkey, tuna etc.) and can be stored for quite a while. I usually make at least twice the amount that I immediately need and use the rest later.
Mix lemon juice, orage juice and soy sauce in proportions of 1 part lemon, 2 parts orange and 3 parts soy. Add medium red chili sliced, include the seeds. Let sit in the fridge for about 8-12 hours. When done, bring it quickly to boil and sieve. Boil again down to about a half of the original volume and you're done. The sauce is served hot so if you made it ready heat it up just before serving.
The steak and the toast:
Take the meat out of the fridge well in advance. You can quite safely let it sit in room temperature for anything up to 12 hours. It's important that the meat is room temperature when you start frying it. I'd recommend using a cast iron pan, especially if you're using an electric cooker.
Start by heating up the oven to about 100°C (200°F). Cut the horse sirloin to steaks about 2-3cm (roughly an inch) thick. Heat the pan. I'd recommend using very hot (
HOT HOT HOT
) pan and very short frying time. Pour some canola or sunflower oil to the pan. Use just enough to cover the bottom of the pan. (these are pan fried not deep fried.
) Fry the steaks quickly, horse sirloin is very tender so it can well be served almost rare. A bit less than a minute per side should do. So Of course depending on your tastes but I'd advice against cooking it to well done. If that's your preference I'd use beef instead. Horse sirloin is a bit too tender and can start to crumple, so you'll end up wit a load of quite bizarre minced meat.
Don't season the steaks on the frying pan. Move the steaks to an oven pan, season them with salt and black pepper and place them in the oven. The purpose of putting them in the oven is not to cook them further but keep them warm when you prepare the toasts. So be fast.
Once the steaks are out of the frying pan, add some butter to the same pan without cleaning it, let it turn to golden brown color and add a loaf of bread per steak. Toast quickly on high heat until the bread is turning brown and starting to get crisp. Don't burn. The toast will soak up all the nice flavors from the pan. Once these are done take the steaks out of the oven. You shouldn't leave them there for more than 2-3 minutes so be fast with the toasts.
Place the toast on a plate and the steak on top of it. I usually cut the bread loafs to triangles and try to get a bit artistic with the composition. If there's liquid from the steaks in the oven pan pour it over the toasts. Place the steak on top of the toast and pour the sauce on top of the whole thing.
Serve with a salad made out of lettuce, sliced tomatoes and basil leaves. Pour some olive oil and balsamic vinegar over the salad and season with black pepper and salt.
Easy and tasty.
A few pointers to selecting the meat. Horse sirloin is very dark. Try to select meat that is deep and rich red in color not purple.
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