Found a mushroom soup recipe to use for weekend cooking from food-4tots.
Recipe for Cream of Mushroom Soup (2)
Source: Own concoction by modifying my cream of mushroom soup (1)
200g (1 box) Swiss brown (see photo below)/ button mushrooms (chopped)
1 medium stalk of celery (diced)
1 medium white onion (diced)
1 tbsp plain flour (heapful)
300ml chicken stock/ broth (or dilute 2 tbsp Maggi concentrated chicken stocks with water) – You can add another 50ml stock if you want a more diluted soup
100g pure cream (I use Bulla pure cream with 45% milk fat content)
Salt and black pepper to taste
Fresh chopped parley and sliced mushrooms for garnishing (optional)
Melt butter in a cooking pot.
Lightly sauté onion under medium heat until soft and translucent.
Add in mushrooms and celery, and sauté until medium heat for 10-15 minutes, or until the liquid released by the mushrooms is fully evaporated.
Stir in flour and mix well with the ingredients.
Gradually stir in the chicken stock until the soup becomes thick. Bring to a boil.
Cover with lid and simmer for about 20 minutes. Stir occasionally to prevent the soup from sticking to the bottom.
After that, turn off the heat and let the soup cool a little. Then pour into a blender and blend in batches.
Pour the blended soup back into the pot.
Add in pure cream and reheat gently for another 3-4 minutes. Be careful not to over-boil it.
Season with salt and black pepper. Garnish with some chopped parsleys and sliced mushrooms. Serve with some garlic breads.
Do not soak fresh mushrooms in water as they are very absorbent and will release too much liquid during cooking. Wipe off any dirt from the mushrooms with damp paper towels. If the mushrooms are really dirty, put them in a colander and rinse quickly under a running water. Pat dry with a paper towel.
Black pepper, preferably fresh grounded, is the key seasoning for this soup.
Mushroom stems are used in this soup.
I found this recipe from norecipes, tried it, liked it a lot. So here it is.
1.5 oz freshly grated pecorino romano
1 large raw egg
freshly ground black pepper
1 Tbs olive oil
1/4 lbs guanciale, pancetta or bacon
1 small shallot minced
2 slow cooked eggs (not the same as a poached egg)
6 oz pasta (spaghetti, linguine, fettuccine) boiled according to package directions
Put the pecorino and black pepper in a large bowl and set aside.
Boil the pasta according to the package directions and drain.
Add the olive oil to the pot you boiled the pasta in and fry the guanciale (or pancetta or bacon) and shallots until it is cooked and the shallots are fragrant. Add the drained pasta to the pot and toss to coat.
Dump the pasta into the bowl with the cheese and pepper then break the raw egg on top. Toss to distribute the egg and cheese evenly then plate the pasta. Top each bowl of pasta with a slow cooked egg and sprinkle with chives.
I’ve never tried making aglio olio, but it seems easy enough. I got this recipe from colleagues who tried and loved it.
- Ayam brand chilli tuna flakes in extra virgin olive oil
- Onion, sliced
- Chilli (optional)
- Cook pasta and set it aside once cooked.
- Fry onions first than add the tuna.
- If u want it more spicy add in chilli.
- Then put in yr spaghetti. Mix the spaghetti so that everything is evenly distributed.
This is a childhood favourite! Here’s a recipe I’ve tried, got it from here.
30gm white sugar (or to your taste)
1. Beat the eggs. Warm milk in the microwave oven a bit. Don’t boil it.
2. Add warm milk into the beaten eggs first, then add sugar. Mix well. You don’t need an electrical mixer. A fork can do. Use a spoon to get rid of the foam on the surface of egg mixture.
3. Cover the mixture with foil. Steam it for 12 minutes in a wok with a lid on. 4. Every 4 minutes, lift the lid up a bit and let some steam release. Done! Serve hot.
Tried cooking a recipe like this one. Got a different recipe to try in future from noobcook.
Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here
– 6 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
– 1 egg white
vegetable oil for deep frying
– 3 tbsp cornflour
– 90ml mayonnaise
– 1 tbsp condensed milk
– 1 tsp wasabi powder (can put more if you want more wasabi kick)
– dash of lemon juice
– Ebbiko (prawn roe) or Tobiko (flying fish roe)
1. Dip the prawns in egg white, then coat evenly with cornflour.
2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.
3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.
4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.
5. Garnish with ebbiko/tobiko and serve.
Stumbled upon this recipe while searching for Putien’s recipe online. Tried it, and loved it so much! Taken from here.
Recipe for Black “Hemlock”
No exact proportions. Combine these ingredients below, keep tasting till you like it, and make sure it will cover about 1/3 to 1/2 of the tub of cockles.
Dark soya sauce
Red chillies, finely chopped, seeds left in
Garlic, roughly chopped
Pinch of sugar
Recipe for Plain White Congee
Use 10-12 cups of water for every 1 cup of white rice
Place rice and water in a pot on the stove, and bring the water to a boil
Reduce stove heat to a low simmer
Cook for another 20 minutes, then check if the rice has reached a consistency you like. If it’s not soft enough, cook for another 10 minutes and check again
IMPORTANT! Do not stir the pot, as this will release the starch from the rice. This starch will settle at the bottom of the pot and burn.
Here’s another favourite, from ellenaguan, it’s easy to whip up, though I need to pay attention to the time it takes to cook prawns. I’ve been over-cooking them the past few times!
Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 – 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 – 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.