Got any good recipes?

Discussion in 'ten-forward' started by dog, Jul 25, 2004.

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  1. dog

    dog Guest

    Hi All, ;)

    Seeing as we're all from different parts of the world ... Do you have any good recipes you'd like to share? Absolutely anything goes ... from your favourite dish, to national dishes.

    Appetizers, Beverages, Bread, Breakfast, Brunch, Candy, Condiments, Cookies, Desserts, Dinner, Hors D'Oeuvres, Lunch, Main Dish, Pies, Salads, Salad Dressings, Sandwiches, Sauces, Side Dishes, Snacks, Soup, Marinates/Rubs ... etc. etc.

    Two little side questions:

    1. (Dutch) Ketjap ... is kinda like soy sauce but a little different, and I can't find it here (Ontario, Canada) ... Does anyone have a receipe to make it homemade? ​

    2. A friend once gave me "shrimp chips" (Dutch - import from Indonessia I think) ... there red little chips ... that you fry in hot oil ... and turn into big white chips ... What are they called?​

    Please share your receipes ... it'd be great ... to taste the world's best cuisines, your favourites in our own homes ... and remember anything goes ... it doesn't have to be a special dish ... just something you love, and would like to share it with us.

    TIA, ;)

    dog - *puppy*

    Ps. Please no Puppy Chow receipes ... LOL ;) :D
     
    Last edited by a moderator: Jul 25, 2004
  2. gerardwil

    gerardwil Registered Member

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    Hey Dog,

    There are two tastes of Ketjap:

    Ketjap Manis = sweet
    Ketjap Asin = salted.

    I will look aroung for you.
     
  3. gerardwil

    gerardwil Registered Member

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    your shrimp chips are being called: kroepoek
     
  4. gerardwil

    gerardwil Registered Member

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    I suppose you can buy overthere Soya Sauce (Kikkoman)
    Add the following (experimental) to your taste:

    some burned sugar sirup and just sugar

    Then you will get kinda Ketjap Manis, the sweet variant and mostly used.
     
  5. ronjor

    ronjor Global Moderator

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  6. gerardwil

    gerardwil Registered Member

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    Here is your recipie Dog (the better one)



    Sweet Indonesian Soy Sauce - back to top of page
    Satay Marinade **(Ketjap Manis)


    1 Cup dark brown sugar
    1 Cup water
    3/4 Cup soy sauce
    1/3 Cup molasses
    1/2 tsp ground ginger
    1/2 tsp ground coriander
    1/2 tsp black pepper
    Combine sugar and water and bring to
    a boil over moderate heat, stir until
    sugar dissolves. Increase the heat to
    high and cook briskly uncovered for 5
    minutes, reduce heat to low and stir in
    rest of ingredients and simmer for 5
    more minutes. Chill and store in
    refrigerator.
    Uses: marinate any tender meat, chicken or seafood for use as satay at least
    1/2 hour. Can also be used as seasoning in stir fried dishes, use sparingly.


     
  7. gerardwil

    gerardwil Registered Member

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    I promised you this one some time ago :eek: :

    [font=Verdana, Arial, Helvetica, sans-serif]By Habeeb Salloum [/font] http://www.thingsasian.com//content/2500/91/images/IndonesianFood02.jpg


    [font=Verdana, Arial, Helvetica, sans-serif]

    Makes about 1 1/2 cups of sauce

    A popular sauce served with sateh and gado-gado, it goes well with all grilled meats and vegetables.

    1 cup raw peanuts, lightly fried for a few minutes, then finely ground
    2 tablespoons vegetable oil
    2 cloves garlic, chopped
    1 cup green onions, chopped
    1 tablespoon soy sauce
    1 teaspoon shrimp paste
    1/2 teaspoon chilli powder
    1/2 teaspoon ground ginger
    1/2 teaspoon brown sugar
    1/4 teaspoon ground fennel seed
    1 1/2 cups water
    2 tablespoons lemon juice

    Place peanuts in a mixing bowl, then set aside. Heat oil, then stir-fry garlic and green onions for a minute. Add remaining ingredients, except lemon juice, then bring to boil. Stir in peanuts, then simmer over low heat, stirring occasionally, for about 10 minutes or until sauce somewhat thickens. Stir in lemon juice, then serve or allow to cool and store in a jar in refrigerator.

    [/font]PS Made yesterday myself, almost eating my fingers as well :D
     
  8. dog

    dog Guest

    Wow ... Thanks much Gerald! ;)

    Excellent ... :D :D :D ;) ;) ;) I printed them both! ;)

    I'll have to dig up a few of my favourite receipes ... and post them. I usually cook from memory ... total winging measurements to taste ... I'll find the written receipes and post them soon. ;)

    :D

    @ Ron - you watch alot of FoodTV, if I remember correctly ... you got any favourite receipes?

    @ D&C (Miss Daisey) - you mention you were a good cook, do you have any favourites?

    @ TAS - how 'bout some shrimps on the barbie? or any other Aussie Delights?

    @ Everyone else - We're still waiting for yours :mad: ;) :p :D :D

    dog - *puppy*
     
  9. Uguel707

    Uguel707 Graphic Artist

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    My Favourite Salad

    Fresh and crunchy! :)

    2 cups of fresh *spinach
    1/2 cup of red apple cut into small cubes
    1/4 cup of flaked Cheddar or Brick cheese
    1/2 cup of canned tuna
    1/4 cup of cup of croutons
    1/4 cup of salad dressing, Ranch or Caesar


    Mix spinach with the apple, onions and tuna.
    Add the salad dressing. Mix together.
    Then cover the top with flakes of cheese and croutons.

    *Spinach can be substituted with Romaine lettuce.

    Another one...

    Recipe for when a movie is JUST about to start!

    Take 2 slices of bread, put them in the toaster until they get golden. Then spread peanut butter on them and add a big coat of grape jelly or cherry jelly . Rush back to the movie! :D
     
  10. MikeBCda

    MikeBCda Registered Member

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    I'll probably get kicked for this one, but it's a classic -- traditional authentic elephant stew.

    First, dice one elephant ... ;)
     
  11. Close_Hauled

    Close_Hauled Registered Member

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    1) Pink lemonade and beer, 50/50. Awesome.

    2) A bottle of Corona with a slice of lime. Cool.

    3) Black and Tan: 50/50 Guiness and Bass. Sophisticated.

    4) Grog: Water with a shot of rum and a slice of lime. Traditional.

    5) Glug:

    2.3lt (4 pints) Dry red wine
    225g (8oz) Raisins
    340g (12oz) Sugar
    570ml (1 pint) Whiskey
    2 Cinnamon sticks
    12 Cloves
    12 Cardamom pods crushed

    Place cinnamon sticks, cloves, and cardamom in a muslin bag.
    Bring all ingredients except whiskey to a boil.
    Remove from heat and allow to cool before adding whiskey.
    Leave the bag of spices in for 12 hours, remove and bottle.
    Improves with time.

    I made this with Everclear once. Whooh!
     
  12. nadirah

    nadirah Registered Member

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    Anyone here got curry chicken? It's my favourite food!
     
  13. Uguel707

    Uguel707 Graphic Artist

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    loooooooooooooooool!!! :D
     
  14. Uguel707

    Uguel707 Graphic Artist

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    Curry chicken tastes good! :)

    Close_Hauled, your recipes seem interesting to try! :)
     
  15. chew

    chew Registered Member

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    Dog

    This is a home recipes which you don't see very often at restaurant. If you love pork that is.

    It's called Pork Vineger Stew. Very easy to cook. If you love occasional pork that is.

    The end result will be rather nice sweet pork stew but not too sweet and not too vineger like ... just nice.

    You need.

    1) Pork

    Get the lean meat as they are less fat but traditionally people use pork trotter(s) chop and butterfly small pieces. Go for the front trotters as they are meaty.

    How much? Depends really. It's up to you.

    2) Vineger

    I use malt vineger but you can use ordinary vineger as well.

    How much? I just keep adding until I got the right taste I want ... think it's about 30% - 40% vineger the rest water ...

    3) Star anise.

    Just use 3 - 5 but you can use more or less depending on your liking really.

    4) Sugar

    Just keep adding until you got the taste you want but try not to put too much sugar to take away too much of the vinegar taste.

    5) Dry chillies

    Those big dry ones less hot... the small ones ... they will burn you alive. How many depends on your taste really.

    6) Water

    Enough to cover the pork ...

    7) Soy source. (dark or light depending on your preferences)

    Just for the colouring ... but try not to pour the entire bottle in because some soy source can be very salty.

    :cool: Black pepper. You choice ... optional ...

    9) Oil ... if you use the stir fry method.

    You can cook this recipes by using two methods they are either using:

    i) Boiling ... enough water to cover the pork.

    Or

    ii) Lightly fry the pork first to seal the meant and then add enough water to cover the pork then stew ...

    Once you have choosen either method i) or ii) above the rest can be easy.

    Just put all the ingredients into the pot and let it boil or stew ... until the pork is tender.

    Yes, you need to cut the pork into small cubes ... but not too small as during the process of stewing the meat practically disappear.

    The end result should either be slightly watery or slightly less watery ... well it depends on whether you like thick source or not ... so you decide. But the pork will be very tender.

    By the way go easy with Salt ... it should come in at the very last moment when you want to serve to eat. Ajust them accordingly.

    Also watch out for the Sugar try not to put to much sugar in the first instance and you can slowly add while cooking is almost done.

    So there you go ... hope you like it.

    I don't really know how long they should be cook but just keep checking. They are NOT suppose to be dry. I prefer slightly watery ...

    :)
     
  16. bigc73542

    bigc73542 Retired Moderator

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    If you like steak this will rock your boat.



    Porterhouse Steaks with Mushroom and Garlic Sauce

    4 10 - 12 oz. Porterhouse Steaks

    Bring steaks to room temperature. Grill on high heat 6 minutes or until golden brown. Turn and cook on other side 5 minutes or desired doneness.

    Note: You can tell when a steak is cooked to medium by touching the fat part of the palm of your hand under your thumb. Poke your hand and when the steak feels like that it is done to medium.

    Mushroom and Garlic Sauce

    1 lb. mushrooms (of your choice)

    3 minced garlic cloves

    1 T. oil

    1 1/2 C. beef broth

    3 T. flour

    3 T. butter

    Saute mushrooms in oil with garlic. Cook 4 minutes and add beef broth. Bring to a boil and cook about 4 minutes. Mix butter and flour together. Whisk into mushroom mixture. Add salt and pepper to taste.
     
  17. dog

    dog Guest

    That sounds great Chew! Got it printed off!

    Uguel that salad sound interesting. I printed it too!

    C.H. I've been known to knock a few back ... I'll give those a shot.

    BigC ... now that's my favourite cut ... "Porterhouse" married to a couple of my favourite things Garlic & Mushrooms.

    I got a couple receipes coming up.
     
  18. dog

    dog Guest

    Bruschetta

    Basic

    * 6 thick slices rustic country-style or sourdough bread
    * 4 cloves garlic
    * 1/4 cup best available extra virgin olive oil
    * salt, to taste
    * freshly ground black pepper, to taste

    Directions:

    1. Toast the bread in a toaster or under the broiler until it is very brown. Remove bread from oven or toaster and immediately rub a garlic clove over the entire surface of one side of the bread. Each slice should use up about 1/4 to 1/3 of a clove of garlic.

    2. (optional - for use without topping) Generously drizzle olive oil over each slice of bread into strips or quarters and serve immediately.

    Topping

    Pam or Olive Oil to coat cooking pan
    3 Cloves Garlic
    1 Medium Onion
    2 Large Tomatoes
    2 Tablespoons of Basil
    2 Teaspoons of Balsamic Vinager
    Ground Peper to Taste

    Directions:

    In a large pan add only enough Oil or Pam to coat cooking surface.
    Set to Medium Heat.
    Add Onions ... cook to release liquids about 4 to 5 mins (Med. Heat)
    Then add Tomatoes, Garlic, Balsamic Vinager, Basil, and pepper to taste.
    Stir and cook for 1 Minute only.
    Topping is best served cool ... so prepare in advance and refridgerate ... keeps for 3 to 4 days in the fridge.

    To put it all together ... take your freshly toasted bread, top generously with topping, and top the topping with some freshly grated Parmesan Cheese.

    Enjoy!
     
  19. bigc73542

    bigc73542 Retired Moderator

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    This is not a thread to read if you are on a diet :eek: :D ;)
     
  20. dog

    dog Guest

    An Amazing Salad Dressing - thanks to Mrs. dog. You'll Love it!

    Dressing:

    3 tbsp Red Wine Vinager
    2 tsp Dijon Mustard
    1/2 tsp Pepper
    1 Clove of Garlic Minced
    1/2 tsp of Dried Tarragon or 1 tbsp of chopped fresh
    1/4 tsp of Salt
    1/3 cup of Olive Oil

    In a small bowl, whish together vinager, mustard, pepper, garlic, tarragon, and salt; then slowly whisk in Oil.

    Enjoy!

    I'm trying to find our receipe for chicken peanut butter satay ... it's great too ... I hope I find it.
     
  21. bigc73542

    bigc73542 Retired Moderator

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  22. dog

    dog Guest

    Thanks bigC ... That looks pretty similar ... to ours ;)
     
  23. snowbound

    snowbound Retired Moderator

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    No diet here,

    6' 145lbs. :p

    Bring it on! :D :cool:


    snowbound
     
  24. bigc73542

    bigc73542 Retired Moderator

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    6' 2 1/2 280lb Just a little ex weight lifter. eat like a pig or starve on a diet never gain never lose. Stuck in the twilight zone. :cool:
     
  25. dog

    dog Guest

    Yup ... we need to add 30 pounds to them bones.

    We make Big Strong Snowman! ~in a husky russian voice~ LOL

    ... Hey I'm right with ya BigC ... 6' 2" ... 254lbs ...

    Strong Like OX ~in the same husky russian voice~ LOL
     
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