Home-made Mash Potatoes

• Round red or white potatoes are best for boiling and mashing; Yukon Gold and Yellow Finnish potatoes work well, too. Wash and peel potatoes before cooking.
• Cut potatoes into same-sized pieces for even cooking and easy mashing. Bring water to a boil; reduce heat and simmer in just enough water to cover potatoes for 20 to 30 minutes.
• Drain fork-tender potatoes right away so they don't absorb the cooking water. Return potatoes to the same pan and cook over low heat for about 1 minute to dry them. Shake potatoes gently to keep from burning.
• For the fluffiest mashed potatoes, mash potatoes with a handheld potato masher (ricer). If using an electric mixer, take care not to over mix, as excess potato starch can be released, making potatoes gummy. 
• Add milk slowly, beating constantly. Add softened butter, salt and pepper (to taste).
• To dress up mashed potatoes, boil potatoes with six garlic cloves, or stir in horseradish to taste.

Mash potatoes for now or later.

Ingredients

9 medium potatoes (3 pounds)

3/4 cup milk

1/2 cup whipping (heavy) cream or mayo light

1/2 cup butter or margarine

1teaspoon salt

1/8 teaspoon pepper

Method.

Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. 

Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. 

Cover and heat to boiling; reduce heat. 

Cook covered 20 to 25 minutes or until tender; drain. 

Shake pan gently over low heat to dry potatoes.

Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. 

Measure out 1/4 cup of the milk mixture; cover and refrigerate.

Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. 

(Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) 

Beat vigorously until potatoes are light and fluffy.

Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole. 

Bake immediately, or cover and refrigerate up to 24 hours.

Heat oven to 350ºF. Pour reserved milk mixture over potatoes. 

Bake uncovered 40 to 45 minutes or until potatoes are hot. 

Just before serving, stir potatoes.

Makes 8 servings

**********Recipe No.2**********

Simply Mash Potato. 

Ingredients.

12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)

3/4 to 1 cup milk

1/2 package (8-ounce size) cream cheese, cut into cubes and softened

1/2 cup butter or margarine, softened

1/2 teaspoon salt

1/8 teaspoon pepper

Method.

1. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
2. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Makes 12 servings

Korean Beef Stew

Korean Beef Stew

Korean Beef  Stew

Ingredients

500 gm / 1 lb Beef (spareribs)
salt and pepper
2 tablespoon Butter
1/3 cup Olive oil (or just plain cooking oil)
1 tbsp 5 spice herbs
2 Large Red Onions (cut in cubes)
1 whole Garlic (chop in small pieces)
1/3 cup Soy sauce (light soy sauce/ kicap cair)
1 teaspoon Sesame oil
5 cups Water
1 tablespoon Kimchi ( if you prefer or a little dice fresh chilies)
1 tablespoon Sugar
1 1/2 cup Mushroom (if dried soak in warm water)
2 Large Carrots (cut in large cubes)
4 Large Potatoes (Cut in large cubes)
1 Large Leek (cut in 2 inci length)

Method

Heat large pot add in butter and olive oil/cooking oil until butter has melt,
Then saute onion and garlic.Stir well till fragrant. Put in the beef and stir fry till beef changes color(brown).
Add in the 5 spices, soy sauce, kimchi,sesame oil,sugar, a little salt and pepper. Mix till well blended.
Stir well for a few minutes then add in water and mushroom.
Let it simmer on low heat for about 1 1/2 hour adding a little water if gravy has dried up too much.
(Gravy should be about 1/2 or less of the pot)

Add in carrots and white radish let it cook for about 20 mins or until the carrots has soften.
When it has fully cook add leek, add more salt and pepper to taste.

Beef noodle soup

Beef Noodle Soup

Ingredients


500 gm / 1 lb Beef
salt and pepper
2 tablespoon Butter
1/2 cup Olive oil (or just plain cooking oil)
1 tbsp 5 spice herbs
2 Large Red Onions (cut in cubes)
1 whole Garlic (chop in small pieces)
1 or 2 Slices of fresh Ginger
1/2 cup Soy sauce (light soy sauce/ kicap cair)
1 teaspoon Sesame oil
8 cups or 1 jug Water
1 tablespoon Kimchi / Chinese pickle vegetable ( if you prefer or a little dice fresh chilies)
1 tablespoon Sugar
1 cup Mushroom (if dried soak in warm water)
2 Large Carrots (cut in large cubes)
1 Large White Radish a.k.a Daikon (Chinese Radish) Cut in large cubes
some Chinese celery (Daun sup) and spring onions (Daun bawang).Chop finely.
Fresh/dried noodles



Method


Heat large pot add in butter and olive oil/cooking oil until butter has melt,
Then saute onion and garlic.Stir well till fragrant. Put in the beef and stir fry till beef changes color(brown).
Add in the 5 spices, soy sauce, kimchi,sesame oil,sugar, a little salt and pepper. Mix till well blended.
Stir well for a few minutes then add in water. Add in mushroom.
Let it simmer on low heat for about 1 1/2 hour adding water now and then.

Add in carrots and white radish let it cook for about 20 mins or until the carrots has soften.

Place the noodles in a bowl and pour in beef stew, sprinkle some chop Chinese celery and spring onions

(Boil hot water and toss dried noodle until it is half cook and rinse with cool water, toss dry then place in a bowl)

Acar Buah Bulan Madu.

Acar  Buah Bulan Madu

Bahan-bahannya.

200 gm Jeruk Buah Kana Merah
200 gm Jeruk Buah Kana Hijau
200 gm Jeruk Buah Mangga
200 gm Jeruk Buah Aprikot
200 gm Jeruk Buah Limau Kasturi
200 gm Jeruk Buah Melaka
200 gm Jeruk Cermai
200 gm Buah Nanas kering
200 gm Buah Prun
200 gm Buah Kurma

20 Ulas Bawang Merah di belah dua
20 Ulas Bawang Putih di belah dua

1/2 Cawan Madu Lebah
1/2 Cawan Gula
1/2 Cawan Cili Boh
Garam secukup rasa
Biji Bijan secukupnya
1 Cawan Minyak Masak

Bahan yg digiling halus:

10 Ulas Bawang Merah
10 Ulas Bawang Putih
1 Inci Halia

Cara Memasaknya:

1. Panaskan anggaran secawan minyak masak dan tumiskan bahan yg telah digiling hingga kekuningan.
Kemudian Masukkan cili boh, madu lebah dan gula serta sedikit garam secukup rasa.

2. Setelah itu masukkan bawang merah dan bawang putih yang di potong dua tadi dan kacau.
Kemudian masukkan buah-buah jeruk tadi, kacau hingga pekat dan diangkat.

Acar Buah Bulan Madu. (English: Honey Moon Pickles Fruit)

Honey Moon Pickle Fruit

Ingredients

200 gm Pickle Red Kana

200 gm Pickle Green Kana

200 gm Pickle Calamondin Orange 

200 gm Pickle Indian gooseberry

200 gm Pickle Otaheite gooseberry

200 gm Pickle/Dried Mango

200 gm Dried Apricots 

200 gm Dried Pineapple fruit

200 gm Dried Prunes

200 gm Dates
20 Shallots (cut in half)
20 Garlic (cut in half)

1 / 2 cup Honey 

1 / 2 cup Sugar

1 / 2 cup Chili Paste 

Salt to taste

Sesame seeds to taste

1 cup Cooking oil 

Finely ground ingredients:

10 Shallots

10 Garlic

1 Inch Ginger

Cooking:

1. Heat cooking oil (estimates about a cup), fry all the finely grounded ingredients until golden brown. Then add chili paste, honey and sugar and salt to taste.

2. Then add shallots and garlic (that was cut in half) and stir together.

Stir in all the other ingredients (pickles and dried fruits), until thick. Take it out and let it cool. Put in glass jar when it has total cool down and keep.

Bread Pudding Recipe 2

Bread Pudding

Ingredients


Cream filling:

• 2       cups milk
• 3       eggs, slightly beaten
• 1/3    cup sugar
• 1/4    teaspoon salt

Base filling:

• 6       cups soft bread cubes (about 6 slices bread) / dinner rolls cut in half
• butter or margarine to spread on the bread/rolls
• 1/2    cup raisins, if desired
• sugar for sprinkling 

Method

• Heat oven to 350ºF /180ºC.
• Lightly grease a pie or cake dish. Trim crusts off bread (but not for dinner rolls), spread butter/margarine over bread slices/ dinner rolls and cut into cubes (for dinner rolls cut in half).
• Arrange half portion of bread in the base of the dish. Top with half potion of raisins, repeat process with the remaining bread and raisins.

In large bowl, whisk eggs, sugar and salt lightly. Whisk in milk. Spoon over bread, let it stand for 30 minutes. Sprinkle some sugar on top.

• Place dish in a roasting pan, pour hot water into pan to within 2cm of the top of the dish.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm or cold.

Bread Pudding

Bread Pudding

Ingredients

• 2       cups milk
• 1/4    cup butter or margarine
• 2       eggs, slightly beaten
• 1/2    cup sugar
• 1       teaspoon ground cinnamon or nutmeg
• 1/4    teaspoon salt
• 6       cups soft bread cubes (about 6 slices bread)
• 1/2    cup raisins, if desired
• sugar for sprinkling 
• Whipping (heavy) cream, if desired

Method

• Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan. Sprinkle some sugar on top.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Happy cooking

Caramel Custard. Recipe 3 (Oven bake)

Ingredients.

Egg Custard filling

• 4 Eggs (Medium to Large size)
• 2 1/2 cups of Fresh Milk (Very Warm)
• 1 Teaspoon of Vanilla Essence
• 1/4 cup of Sugar
• if you would like some flavor add a pick of salt and 
• A few sprinkles ground nutmeg.

Caramel syrup

• 1/2 Cup Sugar
• 1/4 Cup Water

Method

Heat oven to 350* F (176/180*C)

Caramel syrup:

Put 1/2 cup of sugar and 1/4 cups of water in a pot and boil till it becomes concentrated, bubbly and turns golden brown. Pour into a mold and even it out till all sides are 3/4 cover with caramel. ( Divide caramel syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.)

Leave it to cool.

Egg Custard filling:

In a mixing bowl add in sugar and egg stir (but do not beat), add in fresh milk, stir until the sugar dissolve then stir in vanilla essences (and a pick of salt if you like).

Pour mixture into the caramel mold/cups until 3/4 of the mold/cups is filled. (Sprinkle with nutmeg if you like some flavor.)

Place mold/cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake for about 35 to 45 mints or until knife inserted halfway between center and edge comes out clean. Remove cups from water. 

When it is cooked, set aside for it to cool, put it in the refrigerator if you like it cold. For about 30 mints.

To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

Happy cooking.. bye.

Caramel Custard. Recipe 2

Ingredients.

Egg Custard filling

• 5 Eggs (Medium to Large size)
• 2 1/2 cup of Fresh Milk
• 1 Teaspoon of Vanilla Essence
• 2 Tablespoon of Sugar

Caramel syrup

• 1/2 Cup Sugar
• 1/4 Cup Water

Method

Heat up the steamer with medium heat.

Caramel syrup:

Put 1/2 cup of sugar and 1/4 cups of water in a pot and boil till it becomes concentrated, bubbly and turns golden brown. Pour into a mold and even it out till all sides are 3/4 cover with caramel.

Leave it to cool.

Egg Custard filling:

In a mixing bowl add in sugar and egg stir (but do not beat), add in fresh milk, stir until the sugar dissolve then stir in vanilla essences.

Pour mixture into the caramel mold until 3/4 of the mold is filled.

Steam for about 15 to 20 mints.

When it is cooked, set aside for it to cool, put it in the refrigerator if you like it cold.

Happy cooking.. bye.

Caramel Custard. Recipe 1

Ingredients.

Egg Custard

1. 5 Eggs (Medium to Large size)
2. 3/4 Tin of Evaporated Milk 
3. 1 Teaspoon of Vanilla Essence
4. 2 Cups of Water
5. 2 Tablespoon of Sugar

Caramel syrup

1. 1/2 Cup Sugar
2. 1/4 Cup Water

Method

Heat up the steamer with medium heat.

Caramel syrup:

Put 1/2 cup of sugar and 1/4 cups of water in a pot and boil till it becomes concentrated, bubbly and turns golden brown. Pour into a mold and even it out till all sides are 3/4 cover with caramel.

Leave it to cool.

Custard filling:

In a mixing bowl add in sugar and egg stir (but do not beat), add in evaporated milk and water, stir until the sugar dissolve then stir in vanilla essences.

Pour mixture into the caramel mold until 3/4 of the mold is filled.

Steam for about 15 to 20 mints.

When it is cooked, set aside for it to cool, put it in the refrigerator if you like it cold.

To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

Happy cooking.. bye.