Simple Recipes to Share

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 11:39:26 GMT

DinoMum — Wed, 06 Oct 2010 11:39:26 GMT

Good information here

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 05:51:21 GMT

Funz — Wed, 06 Oct 2010 05:51:21 GMT

Problem is sometimes left with a little bit only and in order to make something gotta buy summore and then end up left with a little bit again. Hahah.

Steam tapioca, drizzle with coconut milk and sugar
make a bit of kaya
make red bean ice (potong redbean ice cream)

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 05:49:35 GMT

jedamum — Wed, 06 Oct 2010 05:49:35 GMT

ooo...thanks everyone for the tips.

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 05:42:13 GMT

autumnbronze — Wed, 06 Oct 2010 05:42:13 GMT

jedamum:

can keep the coconut milk for how long?
is it easy to cook nasi lemak?

jedamum,

You query got me all curious about the uses of coconut milk. I hardly use it in my cooking, as I use low fat evaporated milk or milk when I make curries.

Here are two links about storing coconut milk. They both have differing views:

http://www.baking911.com/pantry/storage_ingredients.htm

http://tribes.tribe.net/vegrecipes/thread/f06a355d-7b95-4f56-b2b3-00a567f095b4 (read the post from username frayed)

Some yummy looking recipes using coconut milk from this food blog

http://en.kokotaru.com/tag/coconut-milk/

and recipe for nasi lemak

http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/

Enjoy

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 04:24:33 GMT

duriz — Wed, 06 Oct 2010 04:24:33 GMT

jedamum:
what do you people do with the remaining coconut milk (after your curry dish)?

1. Drizzle over mango (or fruit of choice) and eat.
2. Mix into yogurt.
3. Make coconut rice.
4. Make coconut/lime/cinnamon/pineapple rice pudding.
5. Add some spices, veggies, broth, & noodles for a curry soup.
6. Toss chunks of pumpkin or fresh or stale bread/muffins/waffles with coconut milk & bake for a quick snack.
7. Add to blended young coconut and/or bananas, vanilla extract, palm sugar (to taste), freeze for a healthy icecream substitute
8. French toast

OR Freeze until you're inspired to do something with it

If and when I freeze leftover coconut milk, i pour it into a ice tray. This makes it easier to take what I need when I need it. I do the same for the chicken/fish/vegetable stock I prepare at home. This way I have my own healthy soup stock cubes and not commercial ones laden with MSG.

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 04:17:17 GMT

duriz — Wed, 06 Oct 2010 04:17:17 GMT

Hey jedamum and everyone, since Halloween is coming up, here's a simple pumpkin-kaya recipe to share with you

Ingredients:

1 small pumpkin (about 500g - 1 kg)
1 pack of coconut milk 200ml (or fresh coconut milk from 1 coconut)
5-6 eggs (beaten)
Palm sugar (depending on how sweet you like it)

Directions:
1. Cut the top off the pumpkin and scoop out the seeds and stringy membrane.
2. Mix the coconut milk and eggs together, add palm sugar to taste.
3. Pour the mixture into the pumpkin and steam for 8-10 minutes.
4. Let the pumpkin cool, cut into individual servings and enjoy

Reply to Simple Recipes to Share on Wed, 06 Oct 2010 01:16:34 GMT

jedamum — Wed, 06 Oct 2010 01:16:34 GMT

bebe:
jedamum:
what do you people do with the remaining coconut milk (after your curry dish)?

hee..I cooked curry last weekend and ended up with some leftover (approx 100ml) coconut milk. I was contemplating to use it to prepare dessert eg Green bean soup or bubor hitam. In the end, I used it to cook nasi lemak for lunch yesterday.

can keep the coconut milk for how long?
is it easy to cook nasi lemak?

Reply to Simple Recipes to Share on Tue, 05 Oct 2010 16:23:09 GMT

bebe — Tue, 05 Oct 2010 16:23:09 GMT

jedamum:
what do you people do with the remaining coconut milk (after your curry dish)?

hee..I cooked curry last weekend and ended up with some leftover (approx 100ml) coconut milk. I was contemplating to use it to prepare dessert eg Green bean soup or bubor hitam. In the end, I used it to cook nasi lemak for lunch yesterday.

Reply to Simple Recipes to Share on Tue, 05 Oct 2010 15:46:34 GMT

jedamum — Tue, 05 Oct 2010 15:46:34 GMT

what do you people do with the remaining coconut milk (after your curry dish)?

Reply to Simple Recipes to Share on Tue, 05 Oct 2010 11:44:07 GMT

Funz — Tue, 05 Oct 2010 11:44:07 GMT

Just didn’t know what to eat for dinner and made this. Been a long time since I last ate this.

Really super duper simple. Took all of 5mins to prepare.

Silken tofu
sambal belachan
lime

Steam the tofu
Fry a teaspoon or 2 of the balachan in a little oil
Dump the belachan on the tofu and squeeze a lime and you have a tofu dish.

Reply to Simple Recipes to Share on Sun, 05 Sep 2010 05:21:24 GMT

Muffins — Sun, 05 Sep 2010 05:21:24 GMT

hi mods, can you pls merge this with the \"how to cook nice meals\" thread?

TIA.

Reply to Simple Recipes to Share on Sat, 04 Sep 2010 23:04:09 GMT

mummyyuki — Sat, 04 Sep 2010 23:04:09 GMT

Hi Everyone,

I have a simple and easy Blueberry Muffin recipe which you can have fun baking together with your children!
http://recipemummy.blogspot.com/2010/09/simple-and-easy-blueberry-muffin.html

Cheers,
RecipeMummy.

Reply to Simple Recipes to Share on Tue, 03 Aug 2010 03:33:03 GMT

kwokwc — Tue, 03 Aug 2010 03:33:03 GMT

I would like to share my grilled salmon. I think the trick to cooking salmon, try to cook on the same day that you buy, so that it is fresher. I read from some website before, usually salmon will taste nicer if cooked on the same day.

Ingredients:
1 piece of salmon
1/2 lemon
salt
sesame oil
freshly grounded black pepper
1 orange
2 teaspoon of sugar
1 tablespoon of corn flour

Steps:
Step 1:Marinate the salmon with salt, sesame oil, black pepper lemon and orange.
Step 2:Put the salmon aside for at least 1 hour.
Step 3:Grill the salmon on LOW for about 12 minutes.
Step 4:Bash the salmon with the leftover marinate occasionally.
Step 5:Heat up the wok, add the left over marinate and sugar.
Step 6:Add a bit of water into the cornflour, mix well, and pour into the wok slowly to thicken the sauce.
Step 7:Either pour the sauce over the salmon or put the sauce aside for dipping.

For those who like to view the picture, you can view it here - http://www.ladyclique.com/?p=245

Enjoy!

Reply to Simple Recipes to Share on Mon, 02 Aug 2010 10:30:08 GMT

Funz — Mon, 02 Aug 2010 10:30:08 GMT

Had this salted crab when I was in JB and have been craving it ever since. It’s the wet kind, with sauce that you simply can’t resist dipping man tous into. Decided to try recreating the sauce but with prawns instead since slaughtering and cleaning crabs is kind of daunting for me.

10-15 large grey prawns
2 salted egg yolk
1 stalk of curry leaves
2-3 chilli padi
1 tablespoon butter
4-5 tablespoons evaporated milk

Steam the egg yolks and mash them.
Deep fry the prawns (I did not do that but I prefry them till about 3/4 cooked)
Melt butter and fry the curry leaves and chilli padi till fragrant. Incorporate the egg yolks, stir in the evaporated milk. Add salt to cater to you taste and stir in prawns.

I burnt the butter a little so did not manage to get the true fragrance of the curry leaves out. Turned out quite ok, though still not as yummy as the sauce I had in JB. Guess cannot compare, big fire and big wok against my little stove, how to fight. But in a crunch, still pretty tasty.

Reply to Simple Recipes to Share on Tue, 13 Apr 2010 06:02:44 GMT

mathsparks — Tue, 13 Apr 2010 06:02:44 GMT

Definitely simple to cook:

whitebait/scallop porridge

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=90928#90928

Reply to Simple Recipes to Share on Sat, 10 Apr 2010 15:28:50 GMT

schweppes — Sat, 10 Apr 2010 15:28:50 GMT

wow... looks yummy, Funz!! your kids must have enjoyed themselves helping you with the baking :lol:

Reply to Simple Recipes to Share on Fri, 09 Apr 2010 07:32:11 GMT

Funz — Fri, 09 Apr 2010 07:32:11 GMT

Made these over the easter weekend. Kids had a ball of a time crushing & crumbling the digestive biscuits for me. I put the biscuits into plastic bags and passed them each a rolling pin and off they went whacking on the bags.

Crust
Ingredients
•\t1 1/2 cups finely ground graham cracker crumbs (substituted with digestive biscuit)
•\t6 tablespoons butter, melted
•\t1/2 teaspoon ground cinnamon (optional)
Directions
Mix graham cracker crumbs, melted butter or margarine, and cinnamon until well blended . Press mixture into tart shell. Refrigerate for 1 hr.

Filling
Ingredients
•\t2 cups milk (I use low fat fresh milk)
•\t1/4 cup white sugar
•\t2 egg yolks
•\t1 egg
•\t1/4 cup cornstarch
•\t1/3 cup white sugar
•\t2 tablespoons butter
•\t1 teaspoon vanilla extract
Directions
1.\tIn a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2.\tIn a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
3.\tWhen the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

I tend to reduce the amount of sugars on all recipes that I use. Supposed to glaze the tart with gelatin but accidentally took the coloured ones instead of the clear ones so did not use it.

http://www.postimage.org/image.php?v=Tsj7uM9

http://www.postimage.org/image.php?v=Tsj7JK0

Reply to Simple Recipes to Share on Fri, 09 Apr 2010 07:17:54 GMT

Funz — Fri, 09 Apr 2010 07:17:54 GMT

Anyone likes Soto? This is my simplified version. I prefer it with beehoon or lontong along with lots of beansprouts.

1 Whole chicken boil and shred flesh

Grind
2 heaped tbsp coriander seeds
1 level tsp cumin seeds
8 -10 onions
2 cloves of garlic
3cm fresh turmeric
3 candlenut
(fry the ground ingredients till fragrant)

Add
1 lemongrass, crushed
2.5cm lengkuas, crushed
2 lime leaves
2 bay leaves
Salt
Water & stock from boiling the chicken

Serve with
Chilli, chopped
Dark soya sauce
Fried shallots
Parsley or Chinese celery

http://www.postimage.org/image.php?v=Pq7gbJ0

Reply to Simple Recipes to Share on Thu, 01 Apr 2010 09:32:50 GMT

Joy — Thu, 01 Apr 2010 09:32:50 GMT

anyone can cook tie ban tofu well, as in the sauce?I quite like the one that is in lemon grass but still cannot get the taste right?thanks

rgds

Reply to Simple Recipes to Share on Thu, 01 Apr 2010 09:05:44 GMT

schweppes — Thu, 01 Apr 2010 09:05:44 GMT

pokemon:

Try also A1 bak kut teh, its the herbal type, fast and good.

So , do you buy prime ribs and put in lots of garlic? Do u add any other ingredients? Thanks :celebrate:

Reply to Simple Recipes to Share on Thu, 01 Apr 2010 08:52:16 GMT

pokemon — Thu, 01 Apr 2010 08:52:16 GMT

schweppes:
pokemon:

yes, i also like this A1 brand instant curry chicken paste. Realy convenient and taste gd. My mum, sil and some relatives are using it as well.
Ya, I like the A1 brand too. I also buy their Emperor Chicken mix to steam chicken. Yummy... :lol:

Try also A1 bak kut teh, its the herbal type, fast and good.

Reply to Simple Recipes to Share on Wed, 31 Mar 2010 14:40:08 GMT

schweppes — Wed, 31 Mar 2010 14:40:08 GMT

pokemon:

yes, i also like this A1 brand instant curry chicken paste. Realy convenient and taste gd. My mum, sil and some relatives are using it as well.

Ya, I like the A1 brand too. I also buy their Emperor Chicken mix to steam chicken. Yummy... :lol:

Reply to Simple Recipes to Share on Wed, 31 Mar 2010 14:21:09 GMT

pokemon — Wed, 31 Mar 2010 14:21:09 GMT

HappyAvon:
pink_daisy:
hi all,

any recommendation for instant curry chicken mix/ paste? or any recipe for curry chicken?
You can try the A1 brand in orange packaging..They have 2 different paste for meat and fish....I found they are comparable to the fresh one sold in the wet market....If you are using coconut milk, i prefer the fresh type sold in NTUC in 2 different sizes and not the Kara tetra pack....The latter does not taste so shiok...If you are buying the paste, you can also add your own lesson grass...Fry it together when you are frying the paste....my DH is a curry chicken lover and so we cook this once every 2-3 weeks lah.... :drool:

yes, i also like this A1 brand instant curry chicken paste. Realy convenient and taste gd. My mum, sil and some relatives are using it as well.

Reply to Simple Recipes to Share on Wed, 31 Mar 2010 07:36:37 GMT

HappyAvon — Wed, 31 Mar 2010 07:36:37 GMT

pink_daisy:
hi all,

any recommendation for instant curry chicken mix/ paste? or any recipe for curry chicken?

You can try the A1 brand in orange packaging..They have 2 different paste for meat and fish....I found they are comparable to the fresh one sold in the wet market....If you are using coconut milk, i prefer the fresh type sold in NTUC in 2 different sizes and not the Kara tetra pack....The latter does not taste so shiok...If you are buying the paste, you can also add your own lesson grass...Fry it together when you are frying the paste....my DH is a curry chicken lover and so we cook this once every 2-3 weeks lah.... :drool: