TO ALL YOU FOOD-LOVERS!

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Re: TO ALL YOU FOOD-LOVERS!

Post by Crow on Thu May 29, 2008 1:48 pm

quiche is goooood Very Happy
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Re: TO ALL YOU FOOD-LOVERS!

Post by LuKe on Thu May 29, 2008 8:06 pm

I love street food in Hongkong,they're great. Very Happy

Curry fish balls,egg balls,well there are still many,I dont know English names.
臭豆腐,燒賣......a lot more.

All delicious,everywhere in Hongkong.Normally they are not for meals,just snacks. Razz
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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Fri May 30, 2008 4:03 am

Gunna post recipes or what?
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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Fri May 30, 2008 5:31 pm

Since I'm also half Malaysian, Am I entitled to post some Malay food?

BTW, Get a wok, its the best cooking utensil ever.
CHAR KWAY TEOW (NOODLE DISH) <--- My fave food.

Prep Time: 15 minutes
Cook Time: 14 minutes
Ingredients:

* 1 cup mung bean sprouts
* 1 yellow onion
* 2 large carrots
* 1 cup shredded Napa cabbage
* 3 to 4 fresh chili peppers, or to taste
* 2 cloves garlic
* 1/4 pound barbequed pork
* 2 Chinese sausages (lop cheong)
* 6 ounces peeled and deveined fresh medium shrimp
* 1 pound fresh rice noodles
* 2 tablespoons oyster sauce
* 1 tablespoon soy sauce
* 1 tablespoon dark soy sauce
* 1 teaspoon brown sugar
* 3 tablespoons oil for stir-frying
* 3 eggs, lightly beaten
* Salt and freshly ground black pepper, to taste
* 1 tablespoon chopped fresh cilantro leaves

Preparation:
Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop. Peel and finely chop the garlic.

Cut the barbequed pork into thin pieces. Cut the sausages on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.

In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.

Heat 1 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 2 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.

Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.

Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper. Serve hot, garnished with the cilantro.




CHICKEN SATAY/SATE:

Ingredients
For the peanut sauce
4 tbsp peanut butter
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tbsp milk
1 garlic clove, peeled and crushed
lime, juice only
For the chicken satay sticks
1 chicken breast
2 tbsp soy sauce
2 tbsp honey
pinch of chilli flakes
1 tsp sesame seeds
1 tsp soft brown sugar
handful fresh coriander, chopped
1 garlic clove, peeled and crushed

Method
1. To make the peanut sauce, place the peanut butter, sesame oil, soy sauce, honey, milk, garlic and lime juice into a food processor.
2. Blitz until smooth and transfer to a serving dish.
3. For the satay, mix the soy sauce, honey, chilli flakes, sesame seeds, sugar, garlic and coriander together in a large bowl.
4. Cut the chicken into strips and marinate in the satay sauce for ten minutes (or as long as time allows).
5. Thread the chicken strips onto four wooden skewers.
6. Heat the oil in a chargrill pan until hot.
7. Chargrill the satay sticks for 2-3 minutes, turning occasionally, or until cooked through.
8. Remove from the heat and transfer to serving plates. Serve the peanut sauce alongside.

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Re: TO ALL YOU FOOD-LOVERS!

Post by Saint on Sat May 31, 2008 3:07 am

omg second one rocks T_T i must try it... heil to teh Malaysia mate

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Re: TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Sun Jun 01, 2008 1:40 pm

Matt.... MMMMMMmmmmmMMMMmmmmm..... And Bunu, a recipe please...?
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Re: TO ALL YOU FOOD-LOVERS!

Post by Ross on Sun Jun 01, 2008 3:28 pm

boiled crawfish ^_^ buy crawfish and boil them lol then rip the tail and the head of and eat the stuff on the inside
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Re: TO ALL YOU FOOD-LOVERS!

Post by ~Bunu~ on Mon Jun 02, 2008 7:06 am

Body Cleaner wrote:And Bunu, a recipe please...?

Lol Body you're noob.
Clickedy on the link Razz
~Bunuel~ wrote:Lol @ Crow

A speciality from Abeas Razz

Lorraine Quiche


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Re: TO ALL YOU FOOD-LOVERS!

Post by Crow on Thu Jun 05, 2008 3:57 pm

Omg.. today I made this great Lasagna... (not dutch, but italian.)

Anyways...

You get 3 pans..

1 pan you put Chopped meatball in. ( just like a few 100 grams depending on how many persons) and you just put it on fire. Make sure the meat are tiny bits of pieces, so maybe you should stir in it.
in de 2nd pan you let some water boil, and put some vinegar in it. When it almost kooks, throw the lasagna in and let it cook.
In the last pan, you put a box of spinach, ( was in the freezer ) and let it *melt*. Make sure you stir a few times in the spinach and the lasagna.
In the meantime, chop some mushrooms, and union. Also in tiny bits of pieces.
Then when the meat is almost done, insert the union and shrooms. Then the spinach, (stirring) and when the lasagna is kooked in water, sieve it, and put the mixxed meat,spinach,union and shrooms in it.

And you got yourself a Spinach Lasagna dinner ^^
(<--- not a professional Chef like mattu, but k)

<no picture found to compare>
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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Thu Jun 05, 2008 4:04 pm

Spinach + Lasagne= <3
And I nicked those recipes off the net, but I can make both >.>
Tomorrow Im gunna cook fried rice and I'll give u a recipe and take some pics of me doing it Razz
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Re: TO ALL YOU FOOD-LOVERS!

Post by Crow on Thu Jun 05, 2008 4:06 pm

Matthew wrote:Spinach + Lasagne= <3
And I nicked those recipes off the net, but I can make both >.>
Tomorrow Im gunna cook fried rice and I'll give u a recipe and take some pics of me doing it Razz

lol I wish to see that.. tomorrow I'm getting fries... no cooking in the weekends...eww
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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Fri Jun 06, 2008 11:39 am

Mmm, So I'm here eating my fried rice >.>

Basically, the great thing I find bout this dish is that u can put what u want in it.
What I used was:

2 Cups of Rice.
2 Carrots
1 Onion
2 Cloves of garlic
Dark and Light Soy Sauce
4 Potatoes
Peas
Minced Meat (Coz I ran out of chicken)
2 eggs

Method:

1. Chop up the onion and garlic. Dice the potatoes and dice the carrots too.


As you can see I made quite a mess.... >.>.

2. Boil the rice in a rice cooker or in a saucepan.
3. Whisk the egg briefly.
4. Fry the onion and garlic until brown. Then add the carrots and potatoes and cook until everything looks golden. For this you need a hot wok and lots of oil, so heat the wok until hot and then add oil. The best oil for this IMO is Sunflower, but today I used something called rapeseed. (Haha rape >.>)


Onion + Garlic.

5. Make sure to stir almost all the time. When this is done, add the peas and minced meat. Pork is the best for this IMO, but u can use lamb or beef (which is what I used).
6. Cook until the pink colour of the meat is totally brown.
7. Add water if it starts to stick to the Wok.


pink meat, going brown.

8. Add all of the rice to the vegetables/meat thing and stir very well, making sure to fold the rice into the other things.
9. Pour the egg around the food and cook well so that the egg is cooked through.
10. Add healthy(large) dashings of Dark and Light soy sauce. This gives it a nice brown colour, and stir through so that everything goes brown.


^_^.

11. After that, serve quickly with chopped-up chilli in soy sauce (as a homemade chili sauce). And your sorted >.>


What a noobidity >.>

Happy chinese kid > all

*Make sure the rice is cooked through
*Boil the potatoes as well before u cook.
*Salt isn't needed as Soy Sauce itself is salty
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Re: TO ALL YOU FOOD-LOVERS!

Post by Body Cleaner on Fri Jun 06, 2008 12:51 pm

Cobra. Seriously, piss off. Someone please delete his post.
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Re: TO ALL YOU FOOD-LOVERS!

Post by cobRa on Sun Jun 08, 2008 5:31 am

Body Cleaner wrote:Cobra. Seriously, piss off. Someone please delete his post.
why? MnM's are my favourite delacisy

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Re: TO ALL YOU FOOD-LOVERS!

Post by Spraynwipe on Sun Jun 08, 2008 5:36 am

LOL Matt, shouldn't Ka Long post that, eh?
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Re: TO ALL YOU FOOD-LOVERS!

Post by Crow on Sun Jun 08, 2008 7:11 am

Yea I eat chinese quiet often ^^ With Peanut Sauce, jummy.
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Re: TO ALL YOU FOOD-LOVERS!

Post by Shadman on Sun Jun 08, 2008 6:39 pm

Im not posting a Salad Im pretty sure you can make a fuckin salad

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Re: TO ALL YOU FOOD-LOVERS!

Post by *Hule* on Mon Jun 09, 2008 12:54 am

There are a variety of different salads, Dem. Smile

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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Mon Jun 09, 2008 3:12 am

Spraynwipe wrote:LOL Matt, shouldn't Ka Long post that, eh?

I'm half Malaysian >.>
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Re: TO ALL YOU FOOD-LOVERS!

Post by ~Bunu~ on Mon Jun 09, 2008 7:00 am

Matt, ya know how to make Nems Question Razz

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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Mon Jun 09, 2008 7:08 am

...
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Re: TO ALL YOU FOOD-LOVERS!

Post by ~Bunu~ on Mon Jun 09, 2008 7:10 am

Matthew wrote:...

I just remember the last time I ate nems it was really awesome. Smile
Wondered if you knew how to make them or a recipe.

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Re: TO ALL YOU FOOD-LOVERS!

Post by Matthew on Mon Jun 09, 2008 7:28 am

Hmm well vietnamese nems aren't eaten that much in Malaysia. But yes they're awesome Smile I mean, they vary from country to country so
And I think they're quite easy to make too, but getting the ingredients is hard
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Re: TO ALL YOU FOOD-LOVERS!

Post by lone on Wed Jun 11, 2008 4:02 am

you all know em xD
they're belgian=p

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Re: TO ALL YOU FOOD-LOVERS!

Post by ~Aragorn~ on Wed Jun 11, 2008 4:23 am






1st one is called njoki sa paticadom
2nd one is called brujet

can't be bothered to post the recipe
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Re: TO ALL YOU FOOD-LOVERS!

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