Tiramisu (Eggless with Alcohol)

 

 

Tiramisu (Eggless with Alcohol)Serves 8

Ingredients500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled3 Tbsps Dark Rum / Bailey Irish Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)

400 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
2. Gradually add in the icicng sugar & whisk until stiff peak. Do not over mix.
3. Set aside in the fridge to firm up a little more for use later.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture first to lighten it.
3. Once that is done, fold in remaining whipped cream being careful not to over mix.

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum mixture and lay it in the bottom of your pan.
3. Once you’ve completely cover the whole bottom of the pan with the coffee and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
7. Cover & Chill for 6 - 8 hours before serving.
8. Garnish each serving with some fresh raspberries & chocolate shavings.

http://luthadelkitchen.blogspot.sg/2012/03/tiramisu-eggless-with-alcohol.html


 

Irish Cream Tiramisu

Ingredients

• 350 ml espresso coffee (made with 350ml water and 9 teaspoons instant expresso powder) cooled
• 250 ml Baileys
• 400 gram(s) Savoiardi biscuit(s)
• 2 medium egg(s)
• 75 gram(s) caster sugar
• 500 gram(s) mascarpone cheese

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

- See more at: http://www.nigella.com/recipes/view/irish-cream-tiramisu-5#sthash.oBToEoFr.dpuf

Shanghai Fried Noodles

Shanghai Fried Noodles
By Christine's Recipes
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 120 gm pork, shredded
• 1 tsp garlic, minced
• 500 gm shanghai style noodles or udon noodles
• 150 gm chinese cabbages, shredded
• 2 tsp chilli bean sauce, or to taste

Marinade:

• 1 tsp light soy sauce
• 1/2 tsp cornflour / corn starch
• 1/2 tsp sugar
• white pepper, to taste
• sesame oil, to taste

Sauce:

• 1 Tbsp light soy sauce
• 2 Tbsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 3 Tbsp chicken stock or water
• sesame oil, to taste

Method:

1. Mix pork with marinade and leave it for about 20 minutes.
2. In the meantime, cook the noodles in boiling water according to the instructions on the packaging, until tender, but still firm. Drain thoroughly. Rinse with cold water, drain well again. Set aside.
3. Heat oil in a frying pan. Add marinated pork and cook over medium heat until cooked through. Remove from the pan and set aside.
4. Add some oil if necessary, sauté garlic. Toss in the cabbages, add a little of water if you find it’s too dry. Add the noodles, then pour the sauce and stir to coat the noodles. Add the pork and chilli bean sauce. Stir to combine well. Serve immediately.

Notes：

• Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge. I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won’t be easily turned mushy,yet with a bit of pleasant chewy and springy texture. You can easily find it in the frozen department at Asian grocers.
• Our family likes to have this noodles with a kick of hot chilli. If you have young kids, you might skip the chilli bean sauce. But if you’re into something hot and spicy, I highly recommend you try adding some chilli bean sauce, it won’t taste the same.
• You can replace pork with chicken, or any seafood that comes in handy. The fried noodles taste equally delicious.

Read more: http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#ixzz2MNQ8Rj7b

Mango Pancake （芒果班戟）

 

 

 

Mango Pancake

芒果班戟

 

Pancake Ingredients:

1 Egg

80g Cake Flour,sifted

240ml Fresh Milk

16g Butter, melted

20g Icing Sugar

3-4 drops of OrangeFood Colouring, (optional)

2 Mangoes, cut in cubes

Whipped Cream Ingredients:

200ml Whipping Cream

30g Icing Sugar

Making Whipped Cream:

Whip cream and icing sugar together until stiff peak. Refrigerate for later use.

Making Pancake:

1. Whisk together the eggs, icing sugar, milk and food colouring.

2. Slowly add to flour, stirring only until smooth. Blend in melted butter.

3. Sieve the batter and rest for 30 minutes.

4. Cook on a hot, lightly greased (20cm) griddle, using about 1/4 cup of batter for each pancake. Cook until a little dry around the edges, remove the pancake carefully and place it on a big flat plate. (only fry one side)

5. Place one big tbsp of whipped cream in the middle of one (cool) pancake. place mango slices (cubes)on top of the cream, and top up with a tbsp of cream. Wrap the pancake in rectangle shape

Recipe refer to : Jessie-CookingMoments, and 臻妈的美食厨房)

Step by step pics refer to : 简单好

 

 

 

http://li-shuan.blogspot.sg/2013/02/mango-pancake.html

 

 

 

 

 

 

Fried Nian Gao - Spring Roll Style

 

 

Fried Nian Gao - Spring Roll Style

recipe adapted from Table for 2..or more

• 1 whole nian gao
• 1 medium size yam (i bought the thai variety)
• 25 - 30 sheets of popiah skin
• Oil for deep frying

1. Cut the nian gao into long strips of about 2 inches long.

2. Slice the yam thinly, then steam until soft. Mash evenly.

3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.

4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.

From top left clockwise: Steam the yam slices, KG popiah skin,
wrapped yam and nian gao, strips of cut nian gao

5. Heat the oil until it reaches deep frying temperature. Use a wooden chopstick, dip it into the oil, and when u see bubbles coming out from the chopstick, that means the oil temperature is right for frying. If the oil is emitting smoke, it means it is already too hot.

6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.

Serious deep frying happening here

 

Niao gao oozing out, YUM!

7. When the rolls turned golden brown, take them out and dry on absorbent paper. Serve warm when the rolls are still crispy.

 

 

http://thefussfreechef.blogspot.sg/2013/02/fried-nian-gao-spring-roll-style.html

 

 

 

 

Almond Prawns

• Prep Time :10m
• Cook Time :15m
• Ready In :0m

Ingredients
10-12 Fresh Large Tiger Prawns
Almond Flakes according to your needs
Salt & Pepper to taste
1/2 cup oil (for frying)
Batter (for frying)
Plain flour 3-4 tbsp
Water 2-3 tbsp
Salt 1/2 tsp

Method
1) Remove the shell of the prawns leaving the tail in tact; devein the prawns
2) Wash the prawns clean and pat dry thoroughly with kitchen paper towel
3) Cut the prawn from the back and open up the body of the prawn flat out (do not cut it all through)
4) Rub a little salt and pepper on each of the prawns and set it aside for later use
5) Prepare the batter by combining all the ingredients of the batter together.
6) Coat each prawn with a thin layer of the batter and dredge the prawns onto the almond flakes
7) Prepare a pan of oil on medium heat
8) Fry the prawns in the oil till golden brown
9) Serve with sweet Thai chilli sauce or mayonnaise
Enjoy!


http://munchministry.com/recipe/almond-prawns/?utm_source=rss&utm_medium=rss&utm_campaign=almond-prawns




 

Nama Chocolate

 

Recipe from Just One Cookbook


What you need:

400 gram good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste (I used Ghirardelli semi sweet chocolate)

200 ml fresh cream (I used whipping cream)

liqueur of your choice (I used Baileys mint)

cocoa powder to coat the chocolate

Method:

1. Chop chocolate to smaller pieces so it'll be easier to melt them
2. Line a square tray (about 8") with baking paper
3. Heat cream til almost boiling. Off heat
4. Pour chocolate in it and stir til well combined. Add in liqueur
5. Pour into the tray and smooth the surface. Refrigerate til firm
6. Remove the firm chocolate from the tray and cut using warm knife
7. (I dipped the knife into warm water and tap dry for each cut I made)
8. Sprinkle sifted cocoa powder and serve it chilled

 

http://iloveicookibake.blogspot.sg/2013/02/nama-chocolate.html

 

 

 

Crispy Mashed Tofu

 

 

nonetheless, the tofu was soft and delicious

the potato starch makes the tofu crispy on the outside

and soft and tasty on the inside...yum!

 

Crispy Mashed Tofu - adapted from Wendy

3 pieces Japanese egg tofu

125 gm fish paste

1 large egg

2 rbsp carrot shreds

2 tbsp finely sliced spring onions and parsley ( can use coriander )

2 waterchestnuts, finely diced

1 slice sandwich ham (30 gm) finely diced

1 tbsp cornstarch

1/2 tsp salt and pepper to taste.

Coating

1/2 cup potato starch

Method

1. Mix everything together with a mixer ( or by a hand, but I was laseeee)

2. Line a 7 inch squarre pan with heat safe plastic wrap

3. Pour mixture into lined pan.

4. Steam on medium heat for 8-10 minutes

5 .Let the steamed tofu cool down in the pan.

6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.

7. Cut into cubes or diagonal pieces, whichever way you like.

8. Heat a wok with sufficient oil for frying.

9. Coat tofu pieces with potato starch and deep fry until golden.

10. Drain tofu pieces well and serve with chilli sauce.

http://www.elinluv.com/2013/02/crispy-mashed-tofu-cny-dish.html

 

 

 

 

柠檬迷迭香烤鸡腿 Roast Chicken Leg With Lemon And Rosemary

 

 

柠檬迷迭香烤鸡腿

（出处：紫羅蘭的爱心厨房）

• 鸡全腿 4个
• 洋葱 2颗
• 红萝卜 2条 （切不规则的块状）
• 番茄 2粒
• 黑胡椒碎 适量
• 海盐 适量
• 橄榄油 适量
• 水 1/2杯

腌料：

• 黑胡椒碎 1tsp
• 海盐 1/2tsp
• 柠檬 1颗 （渣汁）
• 迷迭香 2株 （取叶子，稍微切碎）
• 橄榄油 4Tbsp

1. 将鸡腿洗干净抹干，将鸡腌料混合，抹在鸡腿上，腌制1小时或以上。
2. 在烤盘上倒些橄榄油，放入红萝卜，番茄和洋葱，撒上少许盐和黑胡椒，搅拌均匀，渣汁后的柠檬皮不要丢弃，一同放入烤盘，倒入1/2杯水，然后把腌好的鸡腿铺排在蔬菜上面。
3. 将烤炉预热180°C，放入烤盘，用上下火烤40-45分钟即可。烤好后取出烤盘，让鸡休息大约10-15分钟。
4. 将鸡腿和蔬菜排盘，淋上烤盘里的酱汁，即可享用。

Roast Chicken Leg With Lemon And Rosemary

• Chicken leg 4
• Onion 2
• Carrot 2 （cut into small pieces）
• Tomato 2
• Black pepper
• Sea salt
• Olive oil
• Water 1/2 cup

To marinate chicken:

• Black pepper 1tsp
• Sea salt 1/2tsp
• Lemon 1 （get the juice）
• Rosemary 2stalk （chop the leaves into small pieces）
• Olive oil 4Tbsp

1. Clean and dry the chicken leg, and mix with the marinades. Keep in fridge for at least one hour.
2. Put some olive oil on baking pan, arrange in the carrots, tomatoes and onion, spread some sea salt and black pepper, mix well. The lemon used for juice can be put inside too.
3. Pour in 1/2 cup of water and put the chicken leg on top of the vegetables.
4. Roast in preheated oven at 180'C for 40-45 minutes.

http://sze-min.blogspot.sg/2013/02/roast-chicken-leg-with-lemon-and.html

[Stir & Bake] Steamed Mixed Fruitcake 蒸杂果蛋糕

 

 

This is an easy, alcohol free steamed fruit cake. You can just make the cake with a hand whisk or simply a spoon. Cake is soft and moist, tasted the best from day 2 onwards.

Steamed Mixed Fruitcake

Ingredients:
(A)
150g water
100g butter
90g brown sugar

(B)
300g mixed fruits*
Orange zest from 1 orange
*I used 150g raisin, 80h dried apricot, 35g dried cranberries and 25g glace cherries.

(C)
3 eggs (lightly beaten)

(D)
200g plain flour
1½ tsp double action baking powder (normal baking powder is fine)
½ tsp baking soda
½ tsp cinnamon powder

(E)
120g chopped walnut (pre-roasted)

   Method:

1. Cook (A) at low heat until boiling. Add (B), mix well. Set aside to cool down completely.
2. Add (C), mix well. Meanwhile, prepare steamer and start to boil water.
3. Sieve in (D), mix till just incorporated.
4. Fold in (E), mix well.
5. Pour batter into greased and lined pan (I used 20cm round, you can use 23cm round or 20cm square). Steam on high heat for 90 mins (make sure there is enough water in the steamer, if need to add water must only use hot water).

Tips:

Wrap the cover with cloth to prevent water from dripping on the cake if you are not using bamboo steamer.

 

 

http://angelcookbakelove.blogspot.sg/2013/02/stir-bake-steamed-mixed-fruitcake.html

 

 

FRIED NIAN GAO IN MASHED SWEET POTATO

 

FRIED NIAN GAO IN MASHED SWEET POTATO

Recipe sourced from Jane's Corner

Ingredients:350g mashed sweet potato (I used a combination of two types of sweet potato)

80g plain flour,

1 tbsp rice flour

1 tbsp sugar

1/2 tsp salt

200g nian gao, cut into small square pieces

Method:

Combine all the ingredients to form a smooth dough.

 

Divide dough into 12g each. Wrap in nian gao as filling and shape into ball.

 

Coat the balls with flour and deep fry in medium hot oil until golden brown.

Ready to coat in flour and into the deep fryer !

Fry till golden brown

 

 

http://melspantrykitchen.blogspot.sg/2013/03/fried-nian-gao-in-mashed-sweet-potato.html

 

 

 

No-Bake Cheesecake

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:

• 110 gm digestive biscuits
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 200 ml whipping cream
• fresh mango slices, for garnish

Method:

1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

 

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH

Miso Butter Shrimp

Miso Butter Shrimp Recipe

Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)1 tablespoon mirin2 tablespoons sake1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.
 

 http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html




 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29

 

 

 

Sesame Beef Bowls

 Ingredients

• 250 grams (9 ounces) tender cut of beef thinly sliced
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon potato starch
• 2 tablespoons water
• 1 1/2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Directions

1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.

Yield: 2 servings

 

 

http://www.pbs.org/food/fresh-tastes/sesame-beef-bowl/

 

 

 

Beef Rendang

First a spice paste is fried to bring out the flavors, then the meat is braised with the spice paste and coconut milk, then after nearly all the liquid has evaporated, the remaining sauce is caramelized by frying it in the oil that the meat released during braising. This creates an extremely flavorful coating on the outside of the beef, which eventually absorbs back into the meat, making Rendang improve in flavor over time.

For those of us who aren’t lucky enough to be able to head down to a local shop and pick up fresh coconut milk (or lack the patience to grate the coconut and extract it ourselves), I’ve found a good alternative that beats the canned stuff. It’s a coconut powder created by spray drying fresh coconut milk, a process that rapidly removes the liquid preserving the flavor profile of fresh coconut milk. It’s sold in 50 gram packets by a company called Kara and makes about 1 cup of coconut milk per pack.

Beef Rendang

By marc Published: January 22, 2012

• Yield: 4-6 Servings

An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
   
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

http://norecipes.com/blog/beef-rendang-recipe/


 

Black Pepper Beef *

 Ingredients

• 2 teaspoons whole black peppercorns
• 500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons potato starch
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons vegetable oil
• 2 cloves of garlic, thinly sliced
• 1 small green bell pepper, cut into 1/2" squares
• 1 onion, cut into 1/2" squares

Directions

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any whole peppercorns, but it should be very coarse.
2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, soy sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.
3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked.
4. Transfer immediately to a plate and garnish with the remaining black pepper.

Yield: 4 servings

 

 

http://www.pbs.org/food/fresh-tastes/black-pepper-beef/

 

 

 

Oatmeal Fried Bananas

By marc Published: December 2, 2012

• Yield: 8 small bananas (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Bananas coated in rolled oats and fried until the outside is crispy and the inside smooth and creamy. Drizzled with a little honey it makes for a divine dessert.

Ingredients

• 1 bunch lady finger bananas peeled
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 egg beaten
• 1 tablespoon honey
• vegetable oil for frying

Instructions

1. Add 1" of oil into a pot and heat over medium heat until it reaches 340 degrees F (170C). Prepare a paper towel lined wire rack.
2. Meanwhile prepare 3 bowls with the flour, egg, and oatmeal.
   
3. Dust the bananas in flour, them dip them in the egg to coat.
   
4. Roll the bananas in the oatmeal until they're well covered with oats.
   
5. When the oil reaches 340 degrees F, fry the bananas until the oats are golden brown, then transfer to the paper towel lined rack to drain.
   
6. Plate the bananas and drizzle with honey. Serve with a scoop of ice cream.

http://norecipes.com/blog/fried-bananas-recipe/