Simple Cooking Ideas

This is a Thai dish which is popular in Thailand. It is basically ‘chilli hot’with the addition of locally grown aromatic herbs and grass. Here is a quick home-cooked tom yam for those who like a spicy taste of the soup.

Ingredients: serves 6

6 large fresh prawns, shelled and deveined, leaving the tail intact
2 stalk lemon grass
5 shallots
5 chill padi, seeded and cut into half
3 kaffir leaves or limau perut leaves
2 tablespoon oil
30 gm ready bought sambal belacan
freshly chopped coriander leaves
2 litres water

Method:

Shelled and deveined the prawns, leaving the tail intact. retain the heads. Cut the lemon grass into short lengths and pound alittle with the back of a knife. Cut the onions finely. Half the chilli padi. Heat the oil in a pot and stir-fry the onions, lemon grass, prawn heads for about 3 to 4 mins and add the water. Add in the limau perut leaves and sambal. Cover pot and bring to boil. Lower heat and simmer for 15 minutes. Add the prawns and cook till tender but still firm. Pour in the lime juice and add salt to taste. Throw in the chopped coriander leaves and serve immediately.

How To Make Ice Cream In 5 Minutes

In the recipe, you have to get ready with four types of cheese to add in. This cheesecake is for those who does not like to eat too sweet and you will enjoy eating it. Do have a try.

Ingredients:

1 1/2 tablespoon Butter (for pan)
1/4 cup Fine breadcrumbs, toasted
1/4 cup Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 cup Cottage cheese
3/4 cup Chopped green onion
4 Eggs
3 teaspoon Jalapeno pepper
2 tablespoon Milk
1 Garlic clove, chopped

Method:

Preheat oven to 325. Butter 9″ springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Rabbit meat is not widely eaten as a delicacy, compared to chicken or mutton. Mostly this cute cuddly thing is kept as a pet. The meat is said to be low in cholesterol and calorie levels compared with other meats. It is rich in proteins and further more it is widely believed to have aphrodisiac properties.

Ingredients:

500 gm rabbit meat
50 gm mushroom, previously soaked and cleaned
50 gm carrot, cut into slices
200 gm ‘choy fah’
100 gm spring onions
10 pips garlic, minced
100 gm ginger, cut into slices
1 tablespoon oyster sauce
1 tablespoon soya sauce
salt and MSG to taste
1 tablespoon Fah Tiew wine
1 teaspoon cornflour mixed in a little water

Method:

Clean rabbit and cut into thick slices. Heat a frying pan and fry the meat without oil until it is yellowish in clour. Take out the meat and rinse with water to clear off any smell. Heat wok with oil and fry ginger and garlic, until fragrant. Add in the meat and mushrooms, oyster sauce, soya sauce, water, salt, MSG, sugar and Fah Tiew wine. Allow it to boil until meat is tender. Then take out and pour into the claypot. Continue to simmer until meat is soft. Finally add the carrot, choy fah and spring onion. Thicken the gravy with the mixed cornflour and bring to boil for 1 minute. Serve while is hot.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d’Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.

Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.

Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.

Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.

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