Discuss Cooking Receipt - Learning how to cook from home! http://www.dreamteammoney.com/index.php Wed, 19 Nov 2008 21:54:13 -0500 1440 http://www.dreamteammoney.com/index.php?showtopic=61341 "This is a basic Malaysian/Thai Satay Sauce - Its wonderful!"



Ingredients :

85 g roasted peanuts

1 fresh red chili, cored, seeded and chopped

1 clove garlic, chopped

4 tbsp red curry paste

375 ml coconut milk

2 tbsp light brown sugar

squeeze lime juice

Method :
Put peanuts, chili and garlic in a blender. Mix together, then add curry paste, 2 tablespoons of coconut milk and a squeeze of lime juice. Mix to blend evenly. Pour mixture into a saucepan. Stir in remaining coconut milk and sugar. Bring to the boil, stirring then boil for 2 minutes. Lower heat and simmer for 10 minutes, stirring occasionally. Add a little water if sauce becomes too thick.

Serves 6

Enjoy your Cooking !

Susan C.]]> Sat, 11 Oct 2008 02:56:53 -0400 61341 http://www.dreamteammoney.com/index.php?showtopic=61339
Ingredients: Serves 4

2 tablespoons corn oil

1/4 teaspoon fenugreek seeds

1/4 teaspoon onion seeds

2 medium onions, chopped

1/2 teaspoon garlic pulp

1/2 teaspoon ginger pulp

1 teaspoon ground coriander

1 teaspoon chili powder

1 teaspoon salt

400 g/14 oz/1.75 cups canned tomatoes

2 tablespoons lemon juice

350 g/12 oz chicken, skinned, boned and cubed

2 tablespoons chopped fresh coriander (cilantro)

3 fresh green chilies, chopped

1/2 red (bell) pepper, cut into chunks

1/2 green (bell) pepper, cut into chunks

Fresh coriander (cilantro) springs

Method:

1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir-fry for 5-7 minutes.

5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.

6. Serve hot, garnished with fresh coriander sprigs.

Note: If you prefer a milder version of this delicious chicken curry, just omit some or all of the fresh green chilies.]]> Sat, 11 Oct 2008 02:40:25 -0400 61339 http://www.dreamteammoney.com/index.php?showtopic=55708


Ingredients :

1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Method :

1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Enjoy your cooking !

Susan C.]]> Fri, 18 Jul 2008 11:53:10 -0400 55708 http://www.dreamteammoney.com/index.php?showtopic=55271

Handling tofu
*************

Be sure to drain excess water from your tofu before using.
For Medium Firm Tofu, let it sit in a colander for 10 minutes
or pat dry with paper towel before using.

-Always cook tofu over low heat
-Do not over-cook
-Over-cooking causes it to become dry and tough
-Marinate tofu in a glass or enamel dish; a metal dish may
leave an unpleasant taste.


Storing tofu
************

After tofu is opened, store the unused portion in the fridge,
where it will stay fresh for three to four days. Tofu is
perishable and must be kept refrigerated. Always check the
"Best Before" date on the package. Discard tofu if it develops
a sour odor or if the package becomes bloated.

-Medium Firm tofu should be immersed in water. The water should
be changed daily.

-Firm and Extra Firm tofu can be wrapped in plastic wrap or
transfer to plastic container.

-Soft and Dessert tofu can be covered with plastic wrap and
stored in the original container or transferred into a plastic
container.


Freezing tofu
*************

Medium Firm and firmer Varieties of tofu can be frozen. Soft
and dessert tofu should not be frozen because they have a high
water content. Freezing tofu is easy.

1. Wrap well-drained tofu in plastic wrap

2. Cut into smaller chunks or cubes if desired

3. Pop the tofu pieces into a zip lock plastic bag

4. Place them in the freezer

5. Frozen tofu should be consumed within 3 months.


Thawing tofu
*************

Thaw your frozen tofu, prior to use, either at room temperature
or immerse in boiling water. Frozen tofu may also be thawed
in the refrigerator or microwave. Remember to squeeze out
the excess liquid before using. When thawed, tofu turns a
creamy beige color and takes on a firmer, chewier meat-like
texture.


Preparing tofu
*************

-Creaming tofu

Blended with water in a food processor, softer varieties of
tofu acquire a milk-like consistency. Medium Firm Tofu may be
used for non-dairy cheesecakes or dips. For creaming, use soft
tofu, dessert tofu, or medium firm tofu.

-Crumbling tofu

Firmer varieties of tofu may be crumbled or mashed to create
a consistency similar to ground meat. Use your hands or crumble
with a fork or potato masher. In pasta sauces, cook with onions
and garlic - the tofu will absorb the flavors. Crumbled tofu
may also be sprinkled over salad or pizza like feta cheese.
Note the tofu will not melt.


Cubing, Marinating or Baking Tofu
*********************************

Firmer varieties of tofu can be cubed, Marinated or Baked

-Marinate overnight in Italian-style salad dressing or teriyaki
sauce if desired
-Marinate tofu in a glass or enamel dish
-Dress up a salad by tossing marinated cubes on top
-Coat tofu with Shake and Bake or breadcrumbs and bake]]> Fri, 11 Jul 2008 06:09:33 -0400 55271 http://www.dreamteammoney.com/index.php?showtopic=55270
A famous Szechuan recipe - the name Ma Po Tofu is roughly
translated as "pockmarked grandmother beancurd," named for
the old woman who supposedly invented the dish


Ingredients:

3 cakes regular tofu (medium firmness)
1/4 pound ground pork
1/4 tsp salt
1 tsp salted black beans
1 Tbsp chili paste
3 Tbsp stock (chicken broth)
1 leek or 3 green onions
Freshly ground Szechuan pepper

Marinade:
1 1/2 Tbsp tapioca starch
2 tablespoon soy sauce

Mixture:
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
Oil for stir-frying


Directions:

Mix marinade ingredients. Marinate pork for about 20 minutes.

Cut the bean curd into 1/2 inch (1 cm) square cubes, and
blanch (drop into boiling water) for 2 - 3 minutes. Remove
from boiling water and drain.

Chop leeks or green onions into short lengths.

Heat wok and add oil. When oil is ready, add the marinated
pork. Stir-fry pork until the color darkens. Add salt and
stir. Add the salted black beans. Mash the beans with a cooking
ladle until they blend in well with the meat. Add the chili
paste, then the stock, bean curd, and leek or green onions.

Turn down the heat. Cook for 3 - 4 minutes.

While cooking, mix cornstarch, water, and soy sauce together.
Add to wok and stir gently. Serve with freshly ground Szechuan
pepper.]]> Fri, 11 Jul 2008 06:07:44 -0400 55270 http://www.dreamteammoney.com/index.php?showtopic=55269
Prep: 10 min, Cook: 10 min.

Ingredients:

1 Tbs. plus 1 tsp. oil
1 clove garlic, crushed
13 ounces firm tofu, drained and cut into 3/4 inch cubes
4 shallots or green onions, chopped
1/4 Chinese cabbage, shredded
1 red bell pepper, thinly sliced
1 tomato, diced
1 Tbs. plus 1 tsp. soy sauce
1/4 cup Hoisin sauce
1/3 cup plus 3 Tbs. fresh bean sprouts

Directions:

Heat oil in a frying pan over a moderate to high heat. Sauté
garlic; add tofu and cook for about 5 minutes, or until crispy.
Add shallots or green onion, cabbage, red bell pepper, and
tomato to pan; cook 3-4 minutes over high heat. Stir in soy
sauce and Hoisin sauce. Top with fresh bean sprouts and serve
with rice.

Per serving: calories 173, fat 7.9g, 39% calories from fat,
cholesterol 0mg, protein 9.3g, carbohydrates 18.1g, fiber
2.4g, sugar 2.8g, sodium 635mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0,
Bread: 0.2, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean
meat protein: 0.6]]> Fri, 11 Jul 2008 06:06:28 -0400 55269 http://www.dreamteammoney.com/index.php?showtopic=55268
Ingredients:
9 oz (250 g) fresh shrimps
5 oz (150 g) tomatoes
5 oz (150 g) bean curd
3 1/2 tbsp rice wine
1 tsp salt, or to taste
3 1/2 tbsp vegetable oil
10 1/2 oz (300 ml) high stock
1/2 tsp scallions, chopped
1/2 tsp fresh ginger, chopped
2 1/2 tbsp cornstarch dissolved in 2 1/2 tbsp water
2 tsp sesame oil
1/4 tsp MSG (optional)

Directions:

Cut the bean curd into 1/2 inch (1 cm) cubes.

Remove the shrimps' heads. Shell, devein and wash the shrimps.
Drain and mix with 5 tsp of the rice wine, 1/4 tsp of the MSG,
and 1/2 tsp of the salt. Let stand.

Dip the tomatoes in boiling water for 30 seconds. Peel, seed
and dice them. Dice the bean curd and place in a pot of cold
water. Bring to boil, remove the bean curd immediately, and
drain.

Heat wok and add oil, the stock, the remaining salt and rice
wine, the scallions, ginger, bean curd and shrimps. Bring to
a boil. Add the tomatoes and 1/4 tsp MSG. Add the cornstarch-water
mixture and cook, stirring gently. When the sauce returns to
a boil, sprinkle with the sesame oil, remove, and serve.]]> Fri, 11 Jul 2008 06:05:02 -0400 55268 http://www.dreamteammoney.com/index.php?showtopic=54720
Szechuan dishes originated in the late Qin (248~207 B.C.)
and the early Han Dynasties (206 B.C.~A.D. 220). This cooking
style is further developed in the Tang (A.D. 618~907) and
Song (A.D. 960~1279) Dynasties, but it only became famous in
the Ming (A.D. 1368˘�1644) and Qing (A.D. 1616˘�1911) Dynasties.
The natural environment and abundant resources in Szechuan
have help and developed the Szechuan style.

The Chuan (another name for Szechuan) style of cooking mainly
consists of four branches: Chengdu, Chongqing, Zigong and
vegetarian.

Chuan style of cooking puts much emphasis on ingredient
selection, design and color�­coordination.

Chuan style of cooking is best known for its special flavor.
There are five basic tastes: salty, sweet, tingling, hot and
sour. From these five groups they have derived 23 unique
flavors, such as homely�­taste, salty�­delicious, hot and
tingling and fish�­flavored.

Oily, delicate and strong flavor are distinguishing
characteristics of Chuan style of cooking. There are more
than 40 cooking methods in Szechuan but the most commonly
used are roast, stew, stir�­fry, and steam.

Chinese food reflects the eating culture and tradition of
the Chinese nation. Chinese foods is renowned for its
originality and uniqueness.]]> Wed, 02 Jul 2008 03:40:44 -0400 54720 http://www.dreamteammoney.com/index.php?showtopic=54719

Ingredients:

3 1/2 oz (100g) young bamboo shoots, fresh or canned
1/2 oz (15g) rock sugar (or substitute)
2 1/4 lb. (1 kg ) lean boneless beef
4 tbsp (60 ml) vegetable oil
2 tsp. ginger, sliced
2 tbsp. salted fermented soybean
2 tsp. scallions, chopped
2 tsp. salt
10 whole Szechuan peppercorns
3 1/2 tbsp rice wine
1 star anise


Directions:

1. Soak the bamboo shoots in cold water and cut into small
pieces. Blanch quickly in boiling water, drain, and rinse
in cold water. Set aside.

2. Cut the beef into 1 inch (3 cm ) chunks and place in a
pot with cold water to cover. Bring to a boil and skim off
the foam. Then add the ginger, scallion, peppercorns, and
star anise. Bring back to a boil and add the sugar. Stir
until it dissolves. Turn the heat to low and simmer.

3. While the beef is cooking heat the oil until the surface
ripples. Add the soybean paste and stir-fry until it turns
slightly red. Add to the beef. When the beef has cooked for
about one hour, add the salt, rice wine and the bamboo shoots.
Stew the beef another hour until it is very tender, and serve.]]> Wed, 02 Jul 2008 03:40:18 -0400 54719 http://www.dreamteammoney.com/index.php?showtopic=54718
(the secret to this popular restaurant dish is to marinate
the beef in a bit of oil)

Serves 3 to 4


Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the
diagonal into thin slices

1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)


Directions:

Slice beef and mix together marinade ingredients. Add marinade
to beef and marinate for thirty minutes. Add 1 1/2 tablespoons
of oil to beef, mix in thoroughly, and marinate beef for
another thirty minutes. While beef is marinating, prepare
the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef
and stir-fry until it is nearly cooked. Remove beef and set
aside on a plate. Drain the wok and wipe clean with a paper
towel.

Add 1/2 cup water to wok. Bring the water to a boil and add
the broccoli. Cover and cook until broccoli is cooked through.
Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic
and stir-fry for about 1 minute. Add vegetables and beef and
mix together. Make a well in the middle of the wok and add
the sauce ingredients. Add cornstarch, stirring to thicken.
Mix sauce together with other ingredients. Serve hot.


Variations:

*Add carrots and onion if desired. Boil in the wok with the
broccoli (you'll need to add more water).]]> Wed, 02 Jul 2008 03:39:52 -0400 54718