Cooking Idea

Chocolate Raspberry Log Cake

2007-12-20T04:04:00.000-08:00

Ingredients :

(12 serves)

For the sponge cake:

5 eggs
1 1/4 cups sugar, plus a little extra for sprinkling
1 cup cake flour, sifted

For the rum syrup:

1/4 cup sugar
1/4 cup water
1/4 cup rum

For the filling:

1/2 cup seedless raspberry jam
1/4 cup Cassis liquor or water

For the chocolate glaze:

1 1/2 cups semisweet chocolate chips
1 tablespoon light corn syrup
1/2 cup skim milk

For garnish:

powdered sugar
winter greens, such as holly, boxwood and pine needles
small fruits, such as kumquats, cranberries and crab apples

Directions :

To make the cake: Preheat the oven to 400°F. Line a 10" x 15" baking sheet with parchment paper. Bring a small saucepan of water to a simmer.
In a mixing bowl, whisk the eggs and sugar together and warm the mixture over the simmering water. Whisk constantly until the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric mixer on high speed until the mixture has doubled in volume, about 7 minutes.
With a rubber spatula, gently fold in the cake flour. Do not overmix. Pour the batter into the prepared pan and spread the batter evenly into the corners.
Bake the cake until it is golden brown and springs back when touched lightly, about 5 to 7 minutes. Sprinkle the top of the cake with granulated sugar and cover it with parchment paper. Place a cake rack over the cake, invert, remove the baking sheet and parchment paper and allow the cake to cool.
To make the syrup: Combine the sugar and water in a small saucepan and bring to a boil. Remove from heat and add the rum.
To make the filling: Combine the raspberry jam and Cassis or water in a small bowl.
To assemble the cake: Place the cake right side up on a work surface. Brush the syrup over the cake and let it soak in. Spread the jam filling over the cake, covering all but the last inch on the other side. Starting with one of the long sides, roll the cake up tightly, removing the parchment as you go. Place the cake on a baking sheet, tent with foil and refrigerate for 1 hour.
To make the chocolate glaze: Put the chocolate and corn syrup in a small bowl. Bring the milk to a boil in a small saucepan. Pour the hot milk into the bowl and gently stir until the chocolate is melted and the mixture is smooth.
Place the chilled cake on a wire rack set over a baking sheet. Pour the warm glaze over the cake to coat it completely. Tent with foil (being careful not to touch the chocolate glaze) and refrigerate for up to 24 hours.
To decorate: Dust the cake with powdered sugar. Place the cake on a large platter and garnish with winter greens and small fruits.

And you will know that everyone can cook !!!

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Shrimp Ball (Tod Mun Kung)

2007-12-15T01:32:00.000-08:00

Ingredients :

4 cups Shrimps, shelled, cleaned and minced or pounded
1 cup Boiled hard pork fat, cut to very small dices
1/4 cup Chinese parsley roots and stems, chopped
2 tbs. Garlic, chopped
2 tbs. Paper corn
1/2 cup Sifted flour
1/4 cup Sifted tapioca starch
1 tbs. Salt
2 Eggs Beaten
Vegetable Oil for cooking
1/4 cup Fish gravy
2 tbs. Tomato paste
2 cups Small shallots, peeled
10-15 Red and green chillies
1 cup Fish stock or water

Directions :

Pound Chinese parsley, garlic and peper to paste.Add to shrimp, knead well, put flour, starch, eggs and salt, lastly put pork fat, mix well.
Form the mixture to balls 1 inch diameter, fry to light brown.
Heat up 1/2 cup oil, put shallots and chillies.When they are cooked put tomato paste, fish gravy and fish stock.Bring to boil few minutes.
Put shrimp balls, cook 5 minutes.
Serve with Chinese plum sauce and vegetable as you like.

And you will know that everyone can cook !!!

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Mushroom Salad

2007-12-14T09:23:00.000-08:00

Ingredients :

6 cups Mushroms, sliced and blanched
1 cup Cooked bamboo shoot, cut to strips
1 cup Crispy fired bacon strips
1/2 cup Onion, coarsely chopped
1 tbs. Garlic, finely chopped
1 tbs. Paprika
1/4 cup Celery, chopped
1/4 cup Fish gravy
2 tbs. Vinegar
2 tbs. Sugar

Directions :

Toss all ingredients together.
Serve on lettuce bed.

And you will know that everyone can cook !!!

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Minced Tuna Omelet (Khai Chiao Tuna)

2007-11-29T05:30:00.000-08:00

Ingredents :

3 whole Eggs, beaten
1 tbsp. Spring onion, chopped
2 tbsp. Shallots, peeled and sliced thin
8 oz. Tuna, canned tuna
1 tbsp. Fish sauce
1 tsp. White pepper, ground
1/2 cup Vegetable oil for cooking

Directions :

In a mixing bowl, beat together 3 whole eggs.
Add spring onions, shallots, fish sauce and ground white pepper.
Beat this mixture well and add tuna and beat the mixture again to evenly distribute the tuna in the egg.
Set a frying pan or wok on the stove, add vegetable oil and heat the oil up until almost smoking.
Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the tuna will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the tuna to cook through.
Serve hot with Thai chilisauce (sri-racha).

And you will know that everyone can cook !!!

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7 Foods to Keep You Young

2007-11-27T23:42:00.000-08:00

Olive Oil
Four decades ago, researchers from the Seven Countries Study concluded that the monounsaturated fats in olive oil were largely responsible for the low rates of heart disease and cancer on the Greek island of Crete. Now we know that olive oil also contains polyphenols, powerful antioxidants that may help prevent age-related diseases.

Yogurt
In the 1970s, Soviet Georgia was rumored to have more centenarians per capita than any other country. Reports at the time claimed that the secret of their long lives was yogurt, a food ubiquitous in their diets. While the age-defying powers of yogurt never have been proved directly, yogurt is rich in calcium, which helps stave off osteoporosis and contains "good bacteria" that help maintain gut health and diminish the incidence of age-related intestinal illness.

Fish
Thirty years ago, researchers began to study why the native Inuits of Alaska were remarkably free of heart disease. The reason, scientists now think, is the extraordinary amount of fish they consume. Fish is an abundant source of omega-3 fats, which help prevent cholesterol buildup in arteries and protect against abnormal heart rhythms.

Chocolate
The Kuna people of the San Blas islands, off the coast of Panama, have a rate of heart disease that is nine times less than that of mainland Panamanians. The reason? The Kuna drink plenty of a beverage made with generous proportions of cocoa, which is unusually rich in flavanols that help preserve the healthy function of blood vessels. Maintaining youthful blood vessels lowers risk of high blood pressure, type 2 diabetes, kidney disease and dementia.

Nuts
Studies of Seventh-Day Adventists (a religious denomination that emphasizes healthy living and a vegetarian diet) show that those who eat nuts gain, on average, an extra two and a half years. Nuts are rich sources of unsaturated fats, so they offer benefits similar to those associated with olive oil. They’re also concentrated sources of vitamins, minerals and other phytochemicals, including antioxidants.

Wine
Drinking alcohol in moderation protects against heart disease, diabetes and age-related memory loss. Any kind of alcoholic beverage seems to provide such benefits, but red wine has been the focus of much of the research. Red wine contains resveratrol, a compound that likely contributes to its benefits—and, according to animal studies, may activate genes that slow cellular aging.

Blueberries
In a landmark study published in 1999, researchers at Tufts University’s Jean Mayer Human Nutrition Research Center on Aging fed rats blueberry extract for a period of time that in "rat lives" is equivalent to 10 human years. These rats outperformed rats fed regular chow on tests of balance and coordination when they reached old age. Compounds in blueberries (and other berries) mitigate inflammation and oxidative damage, which are associated with age-related deficits in memory and motor function.

From: www.eatingwell.com

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Shrimp paste mixed with hot rice(Kao klug kapi)

2007-11-26T00:23:00.000-08:00

Ingredients:

2 cup cooked rice,fluffy white rice
10 shrimps ,grilled or baked
1/4 cup dried shrimps,pounded
1 1/2 tbsp.shrimp paste
3 tbsp. lime juice
2 tbsp. palm sugar
5-10 hot green Thai chilli peppers, sliced in rounds
1-2 tbsp. red onion and garlic, sliced
1 salted eggsliced omlet (or not)
vegetable as you like it

Directions:

Grill shrimp paste until smelted, Mix with lime juice,palm sugar,sliced Thai chilli peppers and test as you like.
Mix the mixed shrimp paste with cooked rice and pounded dried shrimps.
Garnish with sliced red onion and garlic,salted egg,grilled shrimps and vegetable as you like.

And you will know that everyone can cook !!!

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Banana Pudding (Khanom Klui)

2007-11-25T06:41:00.000-08:00

Freshly grated long strands of coconut meat

Ingredients :

(6 serving)

3 cups Fresh banana, pureed in a food processor or blender
1 cup Freshly grated fresh coconut meat
3 cups Pre-sifted rice flour
2 cups Granulated sugar
1 tbsp. Salt
1 cup Cream of coconut milk

Directions :

Mix together all the ingredients except the bananas.
Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.
Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.
Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

And you will know that everyone can cook !!!

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Garlic Fried Rice

2007-11-22T07:40:00.001-08:00

Ingredients :
(1 serving)

1 1/2 cup Left over rice, at room temperature
1/4 cup Vegetable oil
3 tbsp. Garlic, chopped
1 whole Egg
6 Spring onions, chopped
1 tbsp. Butter
3 tbsp. Japanese soy sauce
Salt/pepper To taste

Directions:

Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
Add rice to the frying pan and stirfry rice until hot and well mixed.
Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together.
Serve hot as a side dish to accompany the main courses.

And you will know that everyone can cook !!!

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Kluai Buad Chi (Banana Cooked in Coconut Milk)

2007-11-19T22:20:00.000-08:00

Ingredients:

2-3 small, slight green bananas
4 cups/ 900 ml thin coconut milk
1cup / 175 g sugar
1/4 teaspoon salt

Directions:

Slice the bananas lengthways, then in haft.
Pour the coconut milk into a pan, add the sugar and salt.
Bring to the boil, add the bananas, bring back to the boil for minutes and then remove from heat.
Serve hot or cold, Make servings.

And you will know that everyone can cook !!!

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Pad Thai (Thai Fried Noodle)

2007-11-19T04:02:00.000-08:00

Pad Thai is a mixture of flat rice noodles fried with bean curd,vegetables, egg, peanuts and dried shrimps.

Ingredients:

3 cups narrow rice noodle
1/2 cup sliced chicken meat, small strip
4 shrimps
1 egg
1/3 cup soya bean curd, cut into small silvers
1 tablespoon pickled white radish, chopped
1/2 cup cooking oil 1 teaspoon garlic, chopped
1 teaspoon shallot or onion, chopped
1 teaspoon ground dried red chilli or paprika
4 tablespoons sugar
4 tablespoons fish sauce
4 tablespoons vinegar
1/2 cup bean sprouts
1 lime for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbage, for garnishing sliced thinly
2 tablespoons ground roasted peanut

Directions:

Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked.
Pour in the shrimp, pickled white radish, soya bean curd.
Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well.
Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked.
Spoon onto a platter,Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.

And you will know that everyone can cook !!!

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Tom Yum Kung

2007-11-17T11:45:00.001-08:00

This is a very simple and popular Thai soup.

Ingredients:

3 cups (24 fl oz/750ml) water or light chicken stock
8 oz(250 g) shrimps/prawns,shelled and divided
2 garlic cloves, minced 5 leaves kaffir lime leaves(bai-ma-krut)
3 slices fresh or dried galangal (Kha) 1/4 cup fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths
5 hot green Thai chilli peppers (phrik khi nu), optional
1/2 cup sliced straw mushrooms
1/4 cup(2 fl oz/60ml) lime juice
1 teaspoon roasted chilli paste (nam phrik pao)
1 tablespoon chopped cilantro/coriander leaves (bai phak chi)

Directions:

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using.Simmer for 2 minutes.
Add the shrimp and reheat to boiling. Cook until the shrimps are pink,opaque, and firm but no longer than 1 minute.
When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl.
Pour the soup into the bowl, stir, and garnish with cilantro leaves.

Tips: If you put the lime juice in while it's steaming you will smell the skin of lime and you will taste bitter, you should put it after you take it out of the stove.

And you will know that everyone can cook !!!

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Blueberry Cheesecake (without baking)

2007-11-17T11:16:00.000-08:00

Ingredients:

1 pack (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sweetened condensed milk
4 Tbsp. butter or margarine, melted
1 pack (20 pcs.) Chocolate cookies (Oreo without cream), finely crushed
1 tsp. Lime juice
1 can (21 oz. size) blueberry pie filling

Directions:

Mix crushed chocolate cookies and melted butter well.
Press onto the bottom of cheesecake pan. Freeze 15 minutes or until firm.
Beat creamcheese,sweetened condensed milk and lime juice until creamy and fluffy.
Pour over prepared crust. Freeze 6 hours or up to 24 hours until firm.
Top with blueberry pie filling or fresh fruit just before cutting to serving.

And you will know that everyone can cook !!!

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