Cooking Thread~ Recipes & Things

[Sinner_sb]

I have a problem, made a pulled pork and then I made a deglaze sauce from the leftover fat.

But now I'm out of pulled pork and I don't know what to do with all this sauce?

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Freeze the sauce in small portions for future use. Depending of how fatty the pork was and the kind of sauce you made, you can remove the delicious lard to use for regular cooking as replacement for regular oil. Freezing the sauce in individual or meal sized portions for future use is the best advice that I can offer that doesn't come with 'cook something that goes well with sauce' as the core of it.

I believe that save starch based sauces such as bechamel and its family, every sauce can be frozen for later use. A few years back I was big on making homemade tomato sauce, I would make a gallon or so batch of sauce in the end and freeze it in half liter portions. Same with chicken, pork or beef stock.

 

[sunandshadow]

Aw damn, that sounds good now... *muttermutter* make me get out my cookbooks will you *muttermutter*

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https://www.epicurious.com/recipes/food/views/deep-dark-chocolate-cheesecake-236209
I'm probably going to use this epicurious recipe. There was one for chocolate cherry cheesecake too though, my housmate would probably prefer that... *ponders*

 

[Snake/Eater]

I recently decided that I enjoy microwaving eggs as a snack.

Just use a small bowl, rub margentine in it then eggs eggs, cover with a paper towel or tea plate and microwave for 30 seconds if you enjoy over easy.

The sky is the limit with what else you can do.

 

[sunandshadow]

https://drive.google.com/open?id=1lxWTaK8ljHg6XwwqZnb4ZEKWSbXtSW3ohQ
I made my chocolate cheesecake. I used two small premade oreo crusts, so that's why there's two. The filing recipe was actually the perfect size for two small premade crusts, so if you want less cheesecake just cut it in half - 2 bricks of cream cheese, 2 large eggs, half a bag of bittersweet chocolate chips (I used ghirardelli's), and 3/4 cups sugar. If you use dark chocolate chips it will be much sweeter so maybe 2/3 cups sugar instead. If you use semi-sweet chips, only 1/2 cup sugar. This picture shows one with ganache, one without. The cheesecake filling could have used a little more sugar or some mini chocolate chips, and I'm not very fond of the ganache, so next time I won't make ganache.

 

[shaderic]

Right, so I made a lasagna today.

I've made lasagna's before, but this one... this one turned out fucking tasty as hell.

So, I figured I'd share my modifications with you. For reference, I use this reciple as a base. It's pretty easy.

There's a few key changes I made to suit my personal tastes though. Firstly, I swapped the spinach in the egg-cheese mix for more Parmesan. Secondly, the meat. The recipe says to use ground hamburger, and that makes it turn out OK. I think it comes out a bit bland though. If you can spice your ground hamburger, that's fine. I'm a terrible cook though, so I changed the hamburger for ground sausage.

My dad recommends using hot italian sausage, but I couldn't find that anywhere, so I substituted a ground hot breakfast sausage. And let me tell you, that added a ton of flavor to the whole thing.

Another thing I've realized is, when shopping for lasagna noodles, make sure you pick thick ones. Too thin, and they'll be almost soggy when you pull your lasagna out of the oven. Next up, while most of your other ingredients are pretty stable and you'll end up picking the same thing again and again, the sauce can change a lot. It's important and affects taste, but it's fine tuning. A good sauce pick can elevate your lasagna, but you won't find out your favorite one unless you experiment.

It's fairly simple, and blows store-bought lasagna out of the water.

 

[konamikode]

So I've started to teach my self to cook and here's my first successful use of a skillet, what do you guys think of it?

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Try making your own sweet or spicy sauce to go with the skewers + some veg options. Cooking meat with sauce is a little more difficult, especially the thicker varieties, but getting that perfect amount of char adds a ton of flavor. If your skillet is of cast iron make, I'd also recommend trying out cornbread.

Here's a Korean recipe for chicken on a stick if you wanna try saucing it :3
http://seonkyounglongest.com/dakkochi/

 

[Fate's End]

Instinctually, I feel that this isn't dangerous at all. That since it smells and looks good, it would be a good idea to stick my finger in and lick it. Intellectually, I know that that part of my brain is an ooking monkey from the jungles of Africa who has never seen so much as a bell pepper in its life, and whose primary contribution to modern society is convincing people ghosts are real.

Off to the Pain Chamber you go.

 

[Fate's End]

My day usually starts with a muffin or some pop tarts. Pancakes or bacon and eggs are great and all, but often I wake up not fully functional. Plus, I'm pretty sure the cereal in my cupboard is alive at this point.
So! Since eating a single pastry is generally neither healthy or filling, what is there to do? Well, apparently there's bran muffins.
Rather than being made from just the starch of a grain, they have plenty of bran, the fibrous coating of the grain, in them. It's apparently healthy, filling, and a great source of dietary fiber.
Unfortunately, it ALSO tends to be pretty dry, since bran is hard to get wet. Well, I'm not going to settle for dry muffins.
First off, we need the most important ingredient:

Bran. Traditionally, bran muffins are made with wheat bran, full of water insoluble fiber. Wheat bran, however, is bland and unappealing, so we're using oat bran instead. Much more soluble fiber than insoluble, tastes better, and easier to find.
But, then we run the risk of making a big oatmeal cookie, and oatmeal cookies are chocolate chip's grosser cousin. To avoid that, and to make a later step faster, I'm sticking it in the ol' spice grinder.

Why, you ask, do I call this a spice grinder when it is clearly a coffee grinder? Well, the coffee I prefer to drink comes in trays of bottles, and a good coffee grinder is a good spice grinder. As far as I'm concerned, most anything that advertises itself as a spice grinder is just a more expensive coffee grinder.

Now I've got two cups of oat bran ground up, and to that I'm adding an equal amount of buttermilk and two tablespoons of molasses. This is to avoid that whole 'dry muffin' thing; by soaking up this much liquid, it should stay nice and moist.

Next, the dry ingredients! A cup of sugar, two and a half cups whole wheat flour, two and a half teaspoons of baking powder (in retrospect, this part should have been baking soda. Oops!), a teaspoon of salt, and plenty of milk chocolate chips, stirred together well. Hey, it's still a muffin after all, it's not like we're making a salad. I fibbed about not using wheat bran, by the way; whole wheat flour generally has a healthy amount of wheat bran, and with this we get the best of both worlds.

After a while, the bran soaked up all the liquid and pretty much became oatmeal; this got tossed into the dry ingredients, along with two eggs and half a cup of oil.

Uh oh! I may have underestimated the dangers of substituting whole wheat flour for white. At a guess, the germ and bran soak up more water, just like the oat bran, threatening to turn the whole thing into dough.
At times like this, I remember the words of my father on the subject of pancake; if it's too thick, add more milk.

After emptying the rest of my carton (maybe a quarter of a cup?), adding plenty of regular whole milk, and another teaspoon and a half of baking powder, the dough turned back into a batter. At a guess, I'd say I added an extra cup of liquid.

Trayed. I had enough left for maybe a few more muffins, but like the bourgeois fuck I am, rather than having my butler have his butler have a third muffin pan airlifted to me, I tossed away the extra batter.
Sixteen minutes in a 350 degree oven later:

Despite my oopsie on the baking soda, these turned out pretty nice. Pleasantly sweet, moist, and a little chewy.

 

[Fate's End]

A little while back, I made some tonkotsu ramen from scratch, but I haven't actually gotten around to compiling all my pictures of the making together until now.

I made the ramen from a couple of recipes. The first was Kenji's broth recipe, which necessitates a whole lot of chopped up trotters (and a chicken carcass to mellow out the pigginess). Personal note, they were softer than I thought they would be.

A lot of blood and gunk came out after an overnight soak, but even after dumping the water I could tell just by looking that there was plenty more left.

So I blanched them and dumped them in the sink.

After a nice scrubbing and chopsticking, the bones were as clean as an unused whistle.

It quickly became clear when I tried to add my leeks that my biggest pot was too small for this endeavor, so ran out in my pajamas to purchase the single shittiest cooking vessel I've ever owned.

It'll do.

Everybody into the pool, fatback, water, vegetables charred and uncharred.

A few hours of boiling later, the fatback was the consistency of jello and bleeding liquid lard. It got banished to the refrigerator, while the rest of the broth remained to boil all night and morning. This is the only thing I've ever made that I've just turned the heat down to low overnight instead of just being done with at least one component.

With even the toughest ingredients losing cohesion, it was finally time to start reducing.

Of course, it's fairly difficult to tell how much three quarts is without measuring, especially when half the pot is full of bone shards and leek paste.

Once I was reasonably satisfied, I strained it a few times, chopped up and reintroduced the earlier banished lard block, and emulsified the broth with my stick blender.

Nice and creamy, perfect to chill into a weird porcine mousse.

Broth, however, is not the only component of ramen. Next we need a tare; in my case, I'm using the tare from Ramen_Lord's recipe.

Niboshi, AKA dried baby anchovies.

Gutting them took a while, though it wasn't too hard. They smell shockingly similar to fish food.

Kombu, rehydrated, after way too much of an ordeal. I need to find a store that sells a better brand, because the only brand of kombu at the asian supermarket I got this from doubles as low grit sandpaper. When one has to filter their kombu water multiple times to get all the sand out, something has gone wrong.

Added the kombu water to some katsuobushi, tried to keep it at 176 degrees, which is a bitch and a half when one does not have a sous vide machine.

The dashi, strained.

Soy sauce, sake, and mirin, mixed and heated, glimmering like an oil slick in the mid day sun. When everything came together, shoyu tare was born.

Chashu, cooked according to Kenji's recipe, chilled, and sliced thin.

egg

The gang's all here. As much as I'd like to use fresh, fresh ramen noodles that I know for sure are decent are hard to come by in this city, even at the asian grocery stores.

Now for the assembly.

Tare.

Broth and noodles.

Toppings.

The assembled bowl, in different lighting.

This is amazing. The purest of porky goodness, throughout the whole bowl. Like someone took a slow smoked pork butt or fall off the bone ribs and liquefied it. The egg, though, I could take or leave. Maybe I didn't marinate it long enough? The pieces freeze well too; the broth absolutely will not fall out of emulsion, even after a month of freezing and a reheat from a block of ziploc'd pig-ice.

 

[Biigoh]

Have some Simple Boris Cooking Plov.

 

[Biigoh]

 

[Nitramy]

Generally, the recipe I stick to is: two large potatoes and one large white onion for every 380g can of corned beef.

1. Dice the potatoes
2. Mince the onions
3. Chop several cloves of garlic
4. Saute the following: garlic, onions, and potatoes, in that order.
5. Add the corned beef
6. Cook for several minutes
7. Season with salt and pepper to taste

I personally tend towards larger onion pieces and sauteing the garlic until it gets crunchy enough, but this is flexible enough to try minor variations with.

 

[Rakdos92]

....

Wait you grill the mince meat in a meat sauce? Not pan cook it?

I would say, use the spice mix at 2 stages.
1) season the meat with it as it's been cooked along with the salt and pepper, to give the meat more flavor.
2) season the sauce with it as it boils down

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My sauce is rather basic:

- 2 onions
- 500 g mincemeat
- 1 can of chopped tomatos in their own juice
- Salt, Pepper, spices of choice
- 2 teaspoons of Olive oil
- Spaghetti for one person

1. Dice the onions. Set the cooker to 2 (my cooker goes like this: 0, 0.5, 1, 1.5, and so on up to 3) and heat the oil up. Grill the onions until slightly glassy.
2. Add mince meat, spice it with salt and pepper and grill until brown-ish. Make sure to mix onions and meat up.
3. Add tomatos, and remaining spices. Boil the sauce down a bit at low temperature
4. Prepare Spaghetti.
5. Enjoy meal.

 

[Biigoh]

Soo... be it ever so humble...

Baked Beans from a can.

Sure, you could re-heat it up plain...

But try this. Take a single slice of bacon, cut it up into small pieces.

Take a quarter or half a small onion, and dice it up finely.

Take a few cloves of garlic, crush them, and cut them up.

Now, cook the bacon pieces, to the point where the fat is rendered out into oil. Throw in the onions and garlic, saunter them until the onions are translucent.

Add in the can of baked beans, and cook it up as you would normally... ie let the pan heat up the baked beans until they're done.

You'll find that it's much more delicious than normal baked beans.

Substitute bacon for sausage or other fatty meats if desired.

 

[Biigoh]

This seems interesting... cucumber noodles. XD

 

[Biigoh]

This chef in Japan... he's just awesome. @_@

 

[sunandshadow]

Rather than ramen, I prefer to make udon; it's kind of similar. Anyway I make it by adding chicken Better Than Bullion right to the water I've cooked the noodles in, so it still has plenty of starch to thicken the broth. It's delicious, as long as I don't add the bullion until the noodles are mostly done. The issue is that boiling bullion or stock (sock is basically bullion + water) makes it separate a bit and you get a mess around the rim of the pot.

 

[Rakdos92]

A recipe of mine that I often use when I have no idea what to cook for the weekend. The amouth of incredients is enough for two to four portions, meaning it will last for at least saturday and sunday.

Fusili with Sausage and Kidneybeans

You need:
- roughly one finger-lenght of salami
- roughly one finger-lenght of peperonie-sausage
- 1 can of chopped tomatoes
- 1 can of kidney beans
- 1 tube of tomato paste
- 2 onions
- 75 ml of white wine
- Salt, Pepper
- 2 rosemary-branches
- 2 small dried chili peppers
- Fusili (as much as you want)
- Olive oil

also optional incredients
- 1 pack of sieved tomatoes
- 1 pack of cream or milk

Tools:
1 pan
1 pot
1 knife
1 board
1 wood-spatula

1. Peel onions, salami, peperonie-sausage, and dice each.
2. Heat oil in the pan, touch with spatula. If oil starts forming bubbles at the wood, you can add the onion. Grill the onions until they are lightly glassy.
3. Now add the sausage and salami, the rosemary, and the chili peppers, grill all at middle heat (In my case it would be 1.5).
4. Once the sausage and salami is slightly grilled, you deglaze it with the wine. Then add the tomatoes, drained beans, and tomato paste, and let it boil down a bit. Add a bit of salt and pepper for taste.
5. In the meantime, cook the fusili to instructions. If you wish, you can drain the fusili and then let it simmer in the sauce for a bit. (I prefer to serve them seperate.)

Optional step:
6. If the sauce is too spicy, you may add cream or milk until the taste is acceptable again. If the sauce is too thick, you may add the pack of sieved tomatoes. You can also add another fresh diced onion at Step 4 during the boiling down.
7. If you want to reduce the acidity of the sauce, you can add teaspoons of sugar until it is to your liking. Personally I add about two to three spoons, but I got a sensitive stomach lately, so...

Enjoy with a glass of wine of your choice or don't. I drink Iced Tea to it.

 

[wanara009]

Singkong Goreng aka Cassava Fries


Because fuck potato, amirite?

Ahem. Seriously though, this is a dish I learn to make from my grandma. Cassava is a lot more easy to grow and resilient than potato, so it's a nice plant to have in the back yard. Also, the leaf can be used to make soup and Gulai. Hell, my family always have a patch of it in every house I ever lived in.

You'll need:
Cassava roots
Salt (to taste)
Garlic (to taste, but the general rule is 3 minced cloves or 2 tbs powder for every 2 cassava roots)
Water
Oil

To Cook

1. Peel the cassava then cut them to size. Usually, I cut them in half long way then slice them into pieces about two to three fingers thick.
2. Put the pieces into a pot along with the seasonings, then cover with water. From here, you can either leave it be for a while (I usually do for 2-3 hours, my grandma prefers leaving it overnight) or you move to the next step straight away.
3. Boil until tender. That is, boil until you can pierce through the piece with a fork.
4. Drain and dry the boiled cassava.
5. Bring oil to heat. Deep frying is best, but normal fry is acceptable if you don't have a deep enough pan or wok.
6. Fry the cassava pieces until golden brown. Then drain the oil and serve

Tips

• Some street vendors in Indonesia add baking soda into the water during the soaking process. This reduce the crispiness of the final product in exchange for a soft, 'melt-in-your-mouth' texture. I also find that doing this makes the cassava really crumbly and difficult to fry in normal pan.
• I prefer to eat this with tomato mayo (because I'm a little baby bitch), but my grandma insist on serving the fries with Kecap Sambal (Sweet Chilly Soy Sauce). You can make this by mixing thin slices of shallot and chili into a sweet soy sauce and lime juice mixture, then leave it for 30 minutes.

EDIT: Oh, and before I forgot, cassava root has a fibrous core. My grandma and I don't usually bother removing it since she and I like chewing on them (think of it like a savoury gum), but you might want to.

 

[wanara009]

Tamago Kake Gohan

For you poor students out there, let me share you a dish that helped me get through my Monday 8AM classes.

You'll Need:
Egg (1 or 2, depending on how much rice you're planning to eat)
Rice
Sweet soy sauce
Salt
Toppings of your choice.

To Cook

• Prepare a bowl of hot water (straight from tap is fine). Wash your egg then put it into the bowl of hot water for 60 to 90 seconds.
• While waiting, heat up your rice in another bowl. I usually go for 1 minute in microwave set at high power. You can heat it for less time, but remember to soak the egg in hot water longer if you do.
• Take your egg out of hot water then dry them. Discard the hot water, rinse the bowl (use hot water but no soap), then crack your egg into it.
• Mix Sweet Soy and salt into the egg as you beat the egg with a fork. As a rule, add soy until the mixture is golden-brown. Add salt to taste. Then beat the egg until it is uniform in colour
• Dig out a small hole in your rice, then pour the beaten egg into it and mix well. Make sure that you get all the rice coated with the egg. A sign of this is that the rice appears golden.
• Add toppings, and eat before it gets cold.

Tips

• Sometimes, I add chopped spring onions, half a teaspoon of fish sauce, and a few drop of sesame oil into the egg. This mix give the egg mixture a stronger aroma. Note that this is personal preference and may not be for everyone.
• My favorite topping for this dish is meat floss and sesame seeds since they are very easy to mix in to the rice alongside the egg. However, canned fish can serve in a pinch.
• I find that using chopsticks to stir the egg and rice is a lot easier than using fork or spoon. Figures.

 

[vyor]

Right, here's a nice cheap meal(depending on meat price in your area): Rice-Beef Stir Fry

You need:
Soy Sauce
Ground Beef(or some form of steak so long as you can cut it into pieces)
Rice
Eggs

Vegetables(Peppers work well here)
Vegetable oil or equivalent(not olive)
Red Pepper Flakes, Garlic, Etc(Optional)

Step 1: Prepare water to boil as you prepare the meat by adding in soy sauce and vegetable oil. Drown the bitch in soy, add a drizzle of oil. Remember, you are flavoring three things total here: beef, rice, and vegetables.

Step 2: Begin cooking the beef, as it cooks remove as much of the fat and grease as possible. Occasionally add soy sauce to taste.

Step 3: Start cooking the rice(this can be in step 2 depending on how long your water takes to boil) and transfer your browned meat to another pan. Cook the vegetables in the pan you used for the beef, occasionally adding in small amounts of oil and sauce. Less is needed for Peppers as they are essentially flavoring in and of themselves. Once properly cooked, you'll know by them starting to wilt, add them to the beef.

Step 4: Fry the egg(s), you can hard boil them instead but in that case you should start them and the rice at the same time as the completion time should be similar. Once cooked, dice the eggs.

Step 5(optional): As the rice finishes cooking add other seasonings to the beef and vegetable mix. If you like spice and lack peppers, add red pepper flakes as an example.

Step 6: Mix it all together and serve. If you want it to look fancy, place the rice on top of the beef, eggs, and plant matter with chives or similar on top of it.

 

[Aleh]

So, the topic of what to do with tough cuts of meat came up in another thread, with various people suggesting a few things with marinades.

And yeah, that works. It's a valid approach. I'm more fond of key lime juice than coca-cola (which was suggested), but given that expense was the reason the topic came up at all, well, Coke... works.

Anyway, I replied with this:

You can also braise it -- and, depending on the cut, that may actually be the better/cheaper option. This is a simple method:



Here's a discussion and demonstration by a beef salesman, discussing a lot of fine details that most tutorials don't:



And here's the video that gets closest to my overall technique and the one I generally like the best overall:



Note that this does count as "well-done". Trust me, that steak is getting cooked.

It ain't losing flavor, though, and sure as fuck ain't going to be tough... at all.

Click to shrink...

So, yeah. Enjoy.

 

[Megaolix]

Guess I could put the hot milk cake recipe I use.

Ingredients:
2 eggs
A cup of sugar
7/8 cups of flour
1/8 teaspoon of salt*
1 tablespoon of baking powder*
1 tablespoon of butter or margarine
1/2 cup of boiling milk

*: If you use a flour mix with salt and baking powder already in, no need for those.

Now, on a particular note, you can double up the ingredients themselves for a bigger cake. If so, it does affect some steps. I'll note it on the way.

Steps:
1- Crack those eggs and put them in a mixer and let it beat them into foam.
2- Once that's done, add in the sugar and let it beat for 5 minutes at least. Use that time to ready up everythign else. If you doubled the recipe, let it beat for longer. Maybe even straight up 10 minutes.
3- Add in all the dry ingredietns in on go. Let it mix.
4- Melt the butter or margarine inthe hot milk you should have boiled and add it to the mix. Make sure your mixer is working fast for this step.
5- Ready your cake mold. Once it seems ready, put the mix in it and let it bake for 30 minutes at 350°F. 40-45 minutes if you doubled the ingredients. If you're not sure, use a toothpick at various places and see if it comes out clean.

 

[Biigoh]

A deep fried meat roll delicacy of south east asia, specifically singapore... there are numerous variants. But here's one from youtube.

 

[da3monh0st3d]

Can confirm it works fine.
Delicious sourdough bread/Ржаной Хлеб


Pretty much the longest recipe I've done so far.

 

[Sinner_sb]

Homemade malt/beer vinegar.

Here in Brazil we dont have malt vinegar, since I like salt and vinegar potato chips I decided that I wanted to try french fries with malt vinegar and salt. So I decided to make my own. After looking on the internet for recipes and having said idea bugging me for I while I went and got the materials for it. We recently got a national brand of raw unfiltered apple vinegar here, so I purchased one bottle to use as a mother for my malt vinegar. I am starting week 2 and the second mother/scooby formed, I am still two to three weeks away from it being ready to taste but I decided to post the recipe here just in case some of you want to try it out.

2 large cans around 900 ml of beer

1/2 cup of raw, unfiltered and/or organic apple cider vinegar, use the bottom part with the sediment or the mother


Directions:

Sterilize a glass or ceramic jar, pour the beer on the clean jar and still well to remove the carbonation. Add the vinegar to the flat beer, cover the mouth of the jar with a cheesecloth and secure it with a rubber band. Store in a cool and dark place, then leave it to ferment for 4 or so weeks.

Optionally you can add a shot or two of vodka to help the fermentation.I have a third can of beer to add to the vinegar later after it is done and i take some for use.

As I mentioned above I am still waiting my vinegar to finish fermenting, So far things look good and I am eager to try it out. I will post the results later regardless of how it turned out. You will be smelling the fermentation, it isn't strong but it will be noticeable around the place where you are storing the jar.

EDIT: I kind of forgot about this post, so here is the update. The vinegar tastes good, it is far less acidic than distilled white vinegar and taste wise it is quite nice.

After my first batch I shared some with my grandmother and then bottled most of it, I have a 500ml bottle stored that I use and with the leftovers in the jar and the mother I made a second batch, it is currently on its final stages of fermentation and once done I plan on adding more beer to the jar after bottling some and making more.

It is a pretty good alternative to use when I want to add something more than DWV and I don't feel like using apple cider, is also has probiotics as it is a raw, unfiltered vinegar with the only chemicals being the ones from the beer used to make it.

As a note, my research says that you can add a shot or two of vodka to your fermenting batch if you want the vinegar to have a stronger acid kick, as they will process the extra alcohol and the vodka doesn't add that much water for the amount of alcohol that is adds to the mix.

 

[wanara009]

Fried Cheese Sticks



You want heart attack? I'll give you heart attack.

You'll Need:
Cheese Block
Bread Crumb
Egg
and seasonings of your taste (I use sesame seed, grated cheese, a pinch of chicken salt, and garlic powder)

To Cook:

• Mix the breadcrumb and the seasonings thoroughly.
• Cut your cheese block into thick strips. I usually do it about the width of my index finger
• Dunk the cheese strips into beaten egg, then roll it in the bread crumb mix thoroughly.
• Put the cheese into the freezer. Take it out before it froze solid but after the first ice form, so about 20 minutes.
• Re-Dunk the cheese strips into beaten egg and give it another thorough roll of the Bread Crumb.
• Back in the freezer it goes for another 20 minutes.
• Heat oil to temperature in a wok/small pot. To check if the oil is hot enough, use a bit of bread crumb. If the crumb cook nice and fast, then it's ready.
• Cook the strips individually for about 90 seconds or until they're golden brown, whichever comes first. Let them dry on paper towel so they're not too oily afterward.
• Serve while hot for maximum gooey-ness. If they gone cold, just put them back in the microwave for 15-25 seconds.

Tips

• I use cheddar for this recipe because they're easy to get and cheap. Of course, any non-soft cheese is usable.

 

[Rakdos92]

Seeing as we have a pizza topping recipe, but no pizza dough one, I decided to offer mine:

Pizza dough

You need:
- 1/4 l water
- 1 pinch of sugar
- 1 tea spoon salt
- 1 cube of fresh yeast, circa 42 g
- 500 g flour
Ideally all incredients are in room temperature

You can choose your own toppings for the pizza, but three incredients are fundamental in my opinion:
- sieved tomatos
- italian spice
- grated cheese of your choice
The rest of the toppings are up to you.

For tools:
- 1 pizza pan/stone/plate/whatever
- 1 deep bowl
- 1 hand mixer
- 1 one clean table
- 1 rolling pin

Now the steps:
1. Dissolve the yeast with the water in the bowl, add a pinch of sugar. Add 4 piled table spoons of flour and a pinch pf salt. Stir that mix until it's a smooth pulp.
2. Let the pulp rest in the bowl covered with a cloth for roughly 30 minutes. Once the pulp has puffed a bit, you can add the rest of the flour and salt to the pulp, and knead the pulp further. Then you cover the pulp again and let it puff more for about 60 minutes.
3. You sprinkle a bit of flour on your clean table, lay your now dough on said flour-bed, and start thoroughly kneading it. Preheat the oven to 200 °C.
4. Now you coat your pizza plate with flour and roll the dough on it. You may now cover the pizza with incredients of your choice. Once you have covered your pizza, you shove it into the preheated oven and bake it for about 25 minutes.

And that's it. That's how simple preparing a pizza is.

 

[Imabot]

I am in need for simple recipe for radish. Any ideas?

By radish, I mean lobak .The long, white kind of radish.
This one I think. Daikon - Wikipedia

Click to shrink...

You can simmer it.

Or make a Hotpot.

 

[wanara009]

Empek-Empek

Perhaps my favourite food ever. This is the dish that makes me go, "I DON'T FUCKING SHARE!"

You'll Need:
Fish Flesh (Any is good. My grandmother most often uses mackerel and herring, but there is that one time she used catfish, milkfish, and carp).
Tapioca
Egg Yolk (3 for every 500g of fish)*
Ice water (150-200 ml per 500g of fish)*
Salt (2 tbs/500g of fish)*
Sugar (1 tbs/500g of fish)*
Vegetable oil (3 tbs/500g of fish)*
Powdered garlic (2 tbs/500g of fish)*

*I usually go by the seat of my pants and adjust the amount of ingredients to fine tune it to my taste when cooking. These amounts are just indicators for my starting point.

To Cook:

• Grind and blend all the ingredient (except the tapioca) to make a batter. The best way to do this is to just use a food processor (or a blender, if you're really want to ghetto it).
• Take the fish batter and then mix it thoroughly with tapioca like you're making bread. The trick here is a fish batter-to-tapioca ratio of 1:3. The best way to do this is by hand in fist-sized batches, since the resulting dough is quite tough and can ruin mixers (I learnt this the hard way).
• Shape the dough into smaller shapes. I usually chose either fat triangle or cigar-shape.
• Boil the empek-empek. This is both to set its shape and to cook it. You'll know they're ready once they float up to the surface.
• From here, you can eat it straight away with condiment of your choosing, or you can deep fry or grill it for more flavour.
• You can also freeze it and store if for a later time.

Tips:

• Being a dough-based dish, Empek-Empek is quite versatile. Want some stuffing? Boiled egg and shrimps are my favourite. Want to make it into a noodle? You can, though be mindful that the dough can be rather sticky. Patty for hamburger or cold-cuts for sandwich? Sure as shootin'.
• Don't like fish? No problem. The basic of this recipe is the meat batter-tapioca dough (which is also the basis for other dish like bakso and siomay), so there's a lot of leeway when it comes to the meat used.