Coca-cola charsiew pork ribs

Source: M4M

Ingredients:

600g prime ribs
2 tbsp charsiew sauce
Corn flour
1 can coca-cola

Instructions:

1. Marinate pork ribs with charsiew sauce and corn flour for 2-3 hours. Fry.
2. Add a can of coca-cola.
3. Cover and simmer for 15 minutes.
4. Remove cover, cook on higher heat till gravy almost dries up.

REVIEW:
When cooked: Thursday 21 December 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 3
Others: Nil

Verdict: Very popular with Ed & the boys. Sticky, gooey, yummy.

Steamed Seabass Hongkong Style

Source: Lai Eng

Ingredients:
1 seabass/pomfret
Ginger (thin shreds)
Fish sauce
Oil
Sugar
Spring onion (thin shreds)

Method:
1. Place fish on a heat-resistant dish. Place ginger on top of fish. I love ginger, hence the generous amount seen above. Steam for 15 minutes.
2. Remove liquid/sauce from dish. Set aside.
3. Boil oil (amount depends on your taste).
4. Pour oil over entire length of fish (be careful, oil may splatter).
5. Sprinkle some sugar. Add spring onion.
7. Add fish sauce.

REVIEW:
When cooked: Saturday 15 December 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: Fish Sauce
Exchanged ingredients: Light Soy Sauce
Difficulty Level: 2
Others: Nil

Verdict: Healthy choice. Brian says he prefers my Easy-Peasy Salmon to this but he likes this very much too. Sean prefers this. I love this dish, always have.

Easy-Peasy Salmon

Ingredients:
2 fillets of fresh boneless salmon
Olive oil
Spring onion
Water

Seasoning
Dark soy sauce
Light soy sauce
Balsamic Vinegar
Lea & Perrins
Dry sherry cooking wine (Hua Tiow Chiew can be used as well)
Sugar to taste

Garnishing
Coriander (optional)

Method:
1. Heat up olive oil. Pan fry salmon.
2. Add dash of dark soy sauce, maggi seasoning, balsamic vinegar, lea & perrins and cooking wine.
3. Let the sauce seep into the salmon. Sprinkle sugar on salmon.
4. Wash and cut tomatoes (optional) and spring onion.
5. Turn salmon over to cook other side.
6. Add spring onion. Add a bit of water (more if you prefer more gravy). Simmer.
7. Garnish with coriander before serving.

REVIEW:
When cooked: Saturday 25 November 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 2
Others: Nil

Verdict: Brian loves salmon cooked this way. It's really easy to cook. No garlic to chop or ginger to pound. Serve with rice and you won't need any other dishes. My kind of dish, easy-peasy.

Braised chicken with onion (Difficulty: 2)

1. Heat 2 tbs oil, fry 1 tsp minced garlic and a few slices of ginger till fragrant. Stir in sliced large yellow onion and fry till slightly soft.
2. Add chicken and fry well.
3. Add 1 tbs oyster sauce, 1 tsp dark soy sauce, a big of rock sugar, 1 tsp hua tiow chiew and 1/2 cup water.
4. Braise over medium heat for 10 mins.
5. Lower heat and simmer for 20 mins (covered). Add salt and pepper to taste.
6. Add spring onions as garnishing if desired. Add 1 tsp sesame oil before serving.

Adhe's oxtail soup

Source: Adhe (Indonesian buddy I met in Frankfurt)

Ingredients:
6 pieces oxtails
5 slices garlic
5 shallots
Tomato
Carrot
Onion
Pepper

1. Boil oxtail with salt.
2. Fry garlic and shallots till fragrant.
3. Add too oxtail soup. Add tomato, carrot, and onion.
4. Pepper to taste.

REVIEW:

When cooked: Long time ago, in Frankfurt
Which meal: Lunch
Missing ingredients: Nil
Exchanged ingredients: Nil
Difficulty Level: 3
Others: It was lots nicer when I ate this at Adhe's place.

Verdict: I love oxtail soup but no one else in the family will drink it.

Wendy's fried ginger liver

Source: Wendy Aw

Ingredients:
Ginger
Garlic
Spring onion
Dark soy sauce
Light soy sauce
Wine
Sesame oil
Pepper
Sugar

Method:

1. Fry ginger and garlic and spring onion.
2. Add liver (liver cut into small pieces).
3. Add wine, light ss, dark ss
4. Add sugar and water to taste.
5. Add sesame oil and pepper when done.

REVIEW:

When cooked: Long time ago, in Frankfurt
Which meal: Dinner
Missing ingredients: Nil
Exchanged ingredients: Nil
Difficulty Level: 2
Others: I'm the only one in the house who loves liver, so can't cook this often.

Verdict: Easy and yummy. Wendy, unlike me, is an instinctive cook. One look and she'll be able to cook the dish. Let's kill her.

Beef rendang

Source: Various

Ingredients:
1 kg beef, cubed
2 serai, crushed
2 daun kunyit
3 daun jeruk
3 daun salam
1 tbsp asam jawa
1 to 1.5 l coconut milk
salt to taste

Blend (A)
10 fresh chillies (5 if from Toom)
2.5 cm ginger
2.5 cm kunyit or 1 tsp turmeric powder
2.5 cm lengkuas/galanggal
10 shallots
5 cloves garlic

Instructions:
1. Tumis A with crushed serai/lemongrass, daun kunyit/turmeric leaves, and other leaves (optional) till fragrant. I recently added a few kaffir lime leaves.
2. Add coconut milk. Recipe calls for 1.5l, but 1 l should be enough.
3. Add 1 tbs asam jawa and salt, boil.
4. Add beef.
5. Cook on very low fire till meat turns dark brown (5 hours) and there's very little gravy. If you don't find it sweet enough, add some palm sugar.

When cooked: Long time ago, in Frankfurt
Which meal: Lunch
Missing ingredients: Nil
Exchanged ingredients: Nil
Difficulty Level: 5
Others: Maybe it's the beef I use, but the rendang never gets as tender as I like it. Best rendang I've tasted is Karen's mum's and Peramakan's (restaurant in Joo Chiat).

Verdict: Well, it's rendang, and rendang is always a treat for Eddie and I. Brian hasn't learnt how to eat it yet.

2008 Update: I got round to cooking this dish again, after 3 years! This time in Moscow. And I had to omit daun kunyit, daun salam and daun jeruk as I didn't have these. Still turned out all right. And this time, Brian has learned to eat rendang and ate 2 plates of rice with it!

Note to self: This takes a long time, so start early, not at 5pm!

Sept 2008 Update: Cooked this again, and this time I started early about 1pm, so rendang was ready for dinner. I've found the right cut of beef in Moscow so am so pleased cos the meat turns out so tender and delicious. You've gotta look out for cuts which have lots of tendons and some fats. This time I boiled just 500ml of coconut milk first, and added the rest of the 500ml (about 100ml each time) as the liquid gets reduced. Not sure if this helped, but the rendang sure tasted good today.