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Post by erika on Feb 5, 2006 22:56:12 GMT -5
If you have a good asian recipe, post them here. I'm currently looking for a Kasutera recipe I can try out. Ohh and if you want... post pics of your final product.
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Post by erika on Feb 5, 2006 23:03:17 GMT -5
Alright, my first attempt at making Kasutera (Japanese sponge cake)... The shape and colour is alright, but it looks more like a banana cake than a Kasutera cake. The texture is all wrong. Yeah Oh and try not to used thyme NZ honey... It has the weirdest smell ever.
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Post by etudes on Feb 5, 2006 23:33:33 GMT -5
my fav asian recipe wud be the korean bibimbap en.wikipedia.org/wiki/Bibimbapit's i guess equavilent to the 'sandwich', made for convenience basically, it's just rice, fried egg, chilli paste, meat and vegies all mashed up in a bowl and served. yum i like it cuz it fills u up fast, and u don't have to waste your precious energy manipulating the chopsticks or fork or wateva getting other side dishes.
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Post by erika on Feb 6, 2006 0:20:01 GMT -5
^Nice, I've never heard of it before. ^^
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Post by y2j on Feb 6, 2006 0:57:15 GMT -5
Alright, my first attempt at making Kasutera (Japanese sponge cake)... The shape and colour is alright, but it looks more like a banana cake than a Kasutera cake. The texture is all wrong. Yeah Oh and try not to used thyme NZ honey... It has the weirdest smell ever. That really does look like my mum's banana cake, Eri!
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Post by saeka on Feb 6, 2006 1:01:11 GMT -5
Haha it tasted like Kasutera, it jsut looks odd, but oh wells *cheers* ERIKA IS THE BEST COOOK EVER! Seriously, I cant cook that or bake or whatever you may call it.. ahaha
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Post by elle on Feb 6, 2006 4:08:29 GMT -5
Hmmmm...yes..i like all the chilli sauce you chuck all over it...i haven't eaten a home-made version yet i should just make it.. speaking of Korean food..which is my food of the moment...I went to my friends house and her family performed this korean ceremony they do three times a year in honour of their dead parents... nice yummy simply food...they also had this fantastic organic garden growing out the back... okay, this is a time intensive thing to make... actually a lot harder to make than meets the eye, as in you need practise... and yeh all cantonese food..HMMMMMmmm....
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Post by ...austhai/... on Feb 6, 2006 19:35:40 GMT -5
These two desserts are my absolute favorites recipes. I don't make the first one too often, lack of time, and it is quite labor intensive. Lod Chong Ingredients: 1 cup rice flour 1/4 cup calcium carbonate solution 3 tablespoons pandan scented water or pandan juice 500 ml. coconut milk 1/2 cup palm sugar 1/4 teaspoons fine grain salt Preparation: 1. Mix Calcium Carbonate solution with pandan scented water. Slowly pour into the flour and mix well. 2. Boil flour in a brass pan. Use medium heat. Stir until sticky (to the paddle.) 3. Make holes on the bottom of a can. Pour the flour through a can into a big bowl of cool water. Check the water often to ensure it is cool. 4. Drain the flour strings. Add to the cup. 5. Mix coconut milk with palm sugar and salt. Stir until mixed well. 6. Pour the mixed coconut milk into a cup of Lod Chong. Serve chilled with ice chips. Bua Loy (floating balls in coconut milk) Ingredients: 2.5 cups Glutineous rice flour 2 tsp Cassava flour 4.5 cups Coconut milk 1.25 cup Sugar 0.5 Ts Salt Preparation: 1.Mixed glutineous rice flour and cassava flour and divided for 5 portions. 2.Kneading the mixed flour, make a cylindrical shape with diameter of 1 cm. and cover with cheese cloth. 3.Boil four cups of coconut milk with sugar, salt. 4. Cut the rope into small balls about the size of a marble. 5.Put the flour balls into boiling coconut milk and when the balls start to float (2-3 minutes)promptly remove it from the stove. 5. Distrubute into 4 bowls. PICS-- Rod Chong Bua Loy (if you want those colors then use food coloring) but it looks better plain.
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Post by Jonathan on Feb 6, 2006 19:41:50 GMT -5
Pandan Chiffon CakeIngredients: 8 eggs, separated 1 ¼ cups caster sugar 3/4 cup vegetable oil 1 tsp. vanilla essence 3/4 cup coconut milk ¼ tsp. pandan extract 1 cup self-raising flour 1 egg white 1 tsp. cream of tartar (an ingredient found in baking soda) Cooking Procedure1. Beat the egg yolks, sugar, oil and vanilla in a small bowl until well combined. Beat in combined coconut milk and pandan extract. 2. Sift flour 3 times into a large bowl, make a well in the center and whisk egg mixture into the flour. 3. Beat all the egg whites in a large bowl until frothy. Add the cream of tartar and beat until firm peaks form. Fold the egg whites into the flour mixture in 2 batches using a balloon whisk. 4. Carefully pour the mixture into a 21cm ungreased tube pan. Pull skewer the mixture to disperse bubbles. Bake in a moderately hot oven for about 45 minutes or until the cake feels spongy to touch. 5. Gently invert the pan on a bench. Do not move or bump the pan until the cake is completely cold. Run a spatula around the side of the pan to release the cake.. Yum yum yummy!
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Post by ...austhai/... on Feb 6, 2006 22:14:37 GMT -5
^Where's the rest of the cake? In your belly?
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Post by stvt on Feb 7, 2006 2:32:57 GMT -5
I'm suprised nothing "exetreme" has been put forward yet....
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Post by y2j on Feb 7, 2006 2:44:48 GMT -5
^Where's the rest of the cake? In your belly? Err....no, that was me.....Sorry ;D
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Post by Jonathan on Feb 7, 2006 3:58:39 GMT -5
^Where's the rest of the cake? In your belly? I wish ;D I didn't take that picture
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Post by etudes on Feb 7, 2006 4:25:39 GMT -5
Hmmmm...yes..i like all the chilli sauce you chuck all over it...i haven't eaten a home-made version yet i should just make it.. speaking of Korean food..which is my food of the moment...I went to my friends house and her family performed this korean ceremony they do three times a year in honour of their dead parents... nice yummy simply food...they also had this fantastic organic garden growing out the back... okay, this is a time intensive thing to make... actually a lot harder to make than meets the eye, as in you need practise... and yeh all cantonese food..HMMMMMmmm.... wow never knew that ceremony still xisted!... did you eat it? or was it for the dead people?
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Post by Pocky Monster on Feb 11, 2006 20:48:59 GMT -5
Traditional Thai Recipe For Coconut Ice Cream 1 cup sugar 1/2 cup water 3 1/2 cups thick coconut milk In a saucepan, heat the water and melt the sugar till you have a thick syrup, taking care not to scorch the sugar. It should be thick enough to coat a spoon or paddle. Remove from the heat and, when the syrup has cooled to the point where it's warm, add the thick coconut milk. Put the mixture in the container of an ice-cream maker and follow the manufacturer's directions. If desired, shredded coconut or a chopped fruit of your choice can be added. Remove the ice cream from its container and serve. Usually topped with evaporated milk and peanuts served on a soft (hot dog-ish) bun. *Note: This will be my only contribution seeing as I usually burn water. Anything further would not be in anyone's best interest.
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