tag:blogger.com,1999:blog-218397622012-01-29T21:00:48.944+13:00...the redneck eats well, here are some of our favourite tried and tested recipes.Jimhttp://www.blogger.com/profile/05662794902701078919noreply@blogger.comBlogger2321100tag:blogger.com,1999:blog-21839762.post-49943944449220142002011-09-10T15:13:00.001+12:002011-09-10T15:15:39.728+12:00

I managed to borrow Australia Master Chef winner Adam Liaw's cookbook "Two Asian Kitchens"  from our library. I quite like his cookbook and have already tried a few recipes from there. Ayam Kapitan is not a dish I have eaten before but is quite well known in Malaysia. Loved the gravy. We mopped up the curry sauce with some freshly baked baquette. Ingredients: 1½ kg chicken pieces 1½ onion,

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com8tag:blogger.com,1999:blog-21839762.post-54597119081247598742011-06-09T17:41:00.003+12:002011-06-09T17:46:23.813+12:00

The simplicity of the ingredients was what drew me to these Hot Cross buns. I made these for Easter and appropriately made the symbol of a cross. These buns are lovely and soft and they contain no eggs. There is no reason to make these only once a year as it is so easy. Nowadays I always have some in the freezer. For everyday eating, ice it with a squiggle of icing or is just as delicious with

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-40057121693250191372011-03-27T18:14:00.008+13:002011-03-27T21:02:31.592+13:00

This quiche is so good that Mr Redneck and I just couldn't help going back for seconds and even thirds ! We love quiche but making a quiche with pastry is a lot of work, plus it is not very healthy. More often than not, the pastry base ends up soggy. So, when I saw this while reading the latest issue of NZ Healthy Food Guide mag, I was quick to give it a try.Nothing much to wash as everything is

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com13tag:blogger.com,1999:blog-21839762.post-34238953247911380082011-02-01T16:13:00.007+13:002011-02-02T18:18:07.790+13:00

Wishing all our Family & FriendsA Very Happy Chinese New Year !GONG XI FA CAI !Lovely macarons for the New Year's Eve Reunion Dinner !

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com20tag:blogger.com,1999:blog-21839762.post-16295224865227028692011-01-02T18:20:00.008+13:002011-01-27T10:06:54.813+13:00

HAPPY NEW YEAR to all my family, friends and fellow bloggers !May the year 2011 bring us everything we wish for. I don't know about you but I am sure glad to see the back of 2010 !Little ham and egg tartlets are always a hit. In fact anything to do with pastry are crowd pullers. Every time I have pastry leftover from a pie, I keep it all together in the freezer in a ziplock bag. And once in a

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com13tag:blogger.com,1999:blog-21839762.post-60860061781337939592010-03-09T15:34:00.006+13:002011-01-27T10:08:05.649+13:00

A few years ago, 2 years to be exact, I tried this ice cream and we found it to be nice but it didn't wow us enough for a repeat performance. It was put on the back burner.Because my mint plants were going crazy, I thought I will give this ice cream another go. Much more mint leaves were used and left to infuse with the milk overnight. This gave it more punch. Love the flavour and aroma from the

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com27tag:blogger.com,1999:blog-21839762.post-26572993307130054962010-02-23T18:30:00.010+13:002011-01-27T10:35:10.389+13:00

Who would have thought I would one day be making jam out of grapes from my own backyard ! I managed to pick about 5 kilo from an unruly grape vine and it seems too much of a waste to give them all to the cows.No idea of the variety but these were not tart. Only the purple grapes were used. The lucky cows (Scarry and Baby) were given all the green ones.The actual act of cooking the jam is fast. It

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com16tag:blogger.com,1999:blog-21839762.post-16708037508240732672010-02-13T10:14:00.008+13:002011-02-06T17:26:46.099+13:00

Wishing all our Family & Friends A Very Happy Chinese New Year.May the Year of the Tiger bring Lots of Happiness, Prosperity, Good Health and Good Fortune.KONG HEI FATT CHOY !And for our Reunion Feast tonight we will start off with none other than our favourite yam ring ...... Cheers !Recipe Here

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com9tag:blogger.com,1999:blog-21839762.post-85947056739629318402010-01-19T15:39:00.011+13:002011-01-27T10:02:14.255+13:00

Chinese New Year is fast approaching. This year it falls on Valentine's Day 14th February. Kuih bahlu is one of the many traditional cakes served during the new year period.We don't restrict ourselves to having kueh bahulu once a year but make it quite often throughout the year for our morning tea. The tiny cake is spongy and light. With not a trace of fat, butter or oil it is a dieter's

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com28tag:blogger.com,1999:blog-21839762.post-90671163392107789812010-01-04T16:51:00.005+13:002011-02-06T17:28:35.791+13:00

These date and ginger stickies are akin to a pudding except it is very much lighter in texture. Taste magazine kindly tested and published the recipe following a request by a reader who had enjoyed the cake at In Stone Cafe in Cambridge.We have ours for morning tea with a cup of coffee. You can also serve this as a dessert with whipped cream or yoghurt on the side.I have told Mr Redneck who

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-54693150285110811042009-12-22T14:49:00.004+13:002011-02-06T17:30:02.760+13:00

Something to look forward to in the summer season is when cucumbers start making an appearance in our shops. Other than having it with satays, we like it simply stir fried with oyster sauce.Some might think it odd, cooking a marrow that is normally eaten fresh. Try it. It really does taste delicious.Here's us Wishing Everyone a Very Merry Christmas & Happy New Year. Eat, drink and be merry !

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com9tag:blogger.com,1999:blog-21839762.post-83357036093141630932009-12-10T15:07:00.012+13:002010-11-15T10:44:07.033+13:00

If you are somewhere in this world where golden syrup is not readily available, this homemade version is a good substitute. Of course in terms of fragrance, you can't beat the commercial ones.I made this especially to make mooncake but with the price of a tin of golden syrup being so expensive nowadays, I have been using this for any baking or cooking that calls for golden syrup in lieu of the

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com16tag:blogger.com,1999:blog-21839762.post-63355764566267112382009-11-23T10:19:00.005+13:002011-02-06T17:44:59.710+13:00

We went a bit overboard when fresh flat mushrooms were on special at $3/kg bag. With beef wellington in mind, we bought 3 packets.After the high cholestrol meal, we wanted something clean and simple for dinner the next day.I decided to braise some of the mushrooms and have plenty of sauce to go with the homemade fresh noodles. The mushrooms were braised until they were really soft and it went

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com11tag:blogger.com,1999:blog-21839762.post-25085824968503127492009-11-16T10:55:00.007+13:002011-02-06T17:46:26.689+13:00

Have you made your christmas cake yet ? If you haven't, it is time to get cracking. Christmas is but just 6 weeks away. This leaves you with enough time for the fruit cake to mature ensuring the best possible flavour.This the second year running I am making the cake from this recipe. Lovely and moist and the steps are easy and straight forward. From now till christmas, it will be dribbled with

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com8tag:blogger.com,1999:blog-21839762.post-9278179936148073012009-10-27T12:01:00.005+13:002011-02-06T17:47:49.861+13:00

Having tried different methods, I find soaking the eggs in wet brine solution is by far the best and most sucessful. It is really easy as there is no cooking skill involved. All that is required is dissolve some salt in water and one month later.....viola salted eggs. Cost wise it is cheap....price of ordinary eggs and some salt.As we don't eat a lot of salted eggs, I salt about 5 at a time in a

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com41tag:blogger.com,1999:blog-21839762.post-25030194652193945262009-10-15T11:06:00.008+13:002011-02-06T17:49:52.081+13:00

We have always been fascinated when the contestants in Hell's Kitchen stuff up Gordon Ramsay's beef wellington. Of course we were intrigued as to how they could mess up something as simple as cooking a piece of meat wrapped up in pastry.It is actually not hard to make but the trick is to cook the meat just right. In fact we love it so much that I am always on the lookout for mushrooms on special.

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com7tag:blogger.com,1999:blog-21839762.post-63622044458311342912009-10-03T11:36:00.006+13:002011-02-06T17:51:50.080+13:00

Mr Redneck is quite fussy when it comes to pumpkin soup. We have tried various recipes and combinations but this is the one that have passed the test.I was lucky that the garden managed to produce a few pumpkins last season and it stored well over the winter months. However one or two turned out to be the watery type which is good enough for soup. I usually make a whole pot to freeze for future

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-46269528606291778152009-09-21T21:02:00.015+12:002011-02-06T17:54:10.792+13:00

Ever since I had a bite of this cookie at my sis-in-law's, it has been our favourite. A very light, airy and crunchy chocolate chip cookie though it can be made chewy if that is what you fancy. All we served it to, seems to prefer cookies to be crunchy instead of chewy as we don't like bits of biscuits stuck in the teeth.Even though this is a slightly healthier version than most of the recipes

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-37913561329879603542009-09-10T07:42:00.004+12:002011-02-06T17:55:19.656+13:00

I have been tweaking this dish for months now. It was missing that 'something' until I finally managed to get my hands on the illusive ingredient - preserved salted plums (wet suen mui) carried all the way back from Malaysia. I did try to substitute with dry salted plums (dry suen mui) but it just didn't quite work.If you like to eat the steamed spare ribs at dim sum restaurants, then this is the

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com13tag:blogger.com,1999:blog-21839762.post-41744641948791825612009-08-26T13:04:00.007+12:002011-02-06T17:56:33.298+13:00

When asked to choose an ice cream flavour, I dare say chocolate would have to be top of the list for almost everyone. We like to add alcohol to ours as it lends flavour and prevents the ice cream from turning to rock in the freezer. Good way to use up all the duty free liquor hiding in the cupboard.Rum is a good addition to chocolate. When you open the container, the first thing that hits you is

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com7tag:blogger.com,1999:blog-21839762.post-77393214289250269572009-08-07T09:32:00.007+12:002011-02-06T17:57:54.568+13:00

Ever wanted to have a galangal plant in your own backyard, to harvest whenever you feel like cooking a rendang, teochew braised duck, assam babi, satay sauce or even to make your own red curry paste ? Fresh galangal adds flavor and depth to many dishes.Well ......here's your chance. I have a few excess plants for sale to NZ readers. The highly scented white flowers appear in April.The plant will

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com13tag:blogger.com,1999:blog-21839762.post-74223391172445511822009-08-03T10:58:00.006+12:002011-02-06T17:59:35.892+13:00

This particular rendang uses a bit more spices than the kerisik rendang but they are both equally good. We love our rendang and always have a container or two in our freezer for that quick and easy meal.Ingredients1 kg beef (stewing beef, shin, rump or any other cut)300ml coconut cream + ½ cup water3 stalk lemon grass6 lime or tahitian leaf4 slices blue ginger (galangal)½ tsp saltSpice Paste (

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com7tag:blogger.com,1999:blog-21839762.post-46740143123748884992009-06-15T15:10:00.007+12:002011-02-06T18:01:31.974+13:00

Whenever I serve this cake and later tell the guest that they were eating a healthy yoghurt cake with no butter, their eyes will open wide in disbelief. And their hand will reach for another slice to analyse it better.I have tried making cakes with yogurt and most often their texture is usually denser. This recipe however makes an incredibly light cake. It is almost like a sponge cake. Very

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com57tag:blogger.com,1999:blog-21839762.post-61811400567987761822009-06-01T21:08:00.009+12:002011-02-06T18:02:46.927+13:00

After successfully making bouncy meatballs from beef and pork, it was time to try with chicken. The recipe is basically the same.For those who don't eat red meat you will be pleased to know that the chicken meatballs have just as much bounce and 'spring' but with a much softer texture. Handy to have in the freezer to add to that instant noodle meal anytime.Makes 48 balls (½ Tbsp size)

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com26tag:blogger.com,1999:blog-21839762.post-67044474009726995872009-05-17T18:11:00.005+12:002011-02-06T20:59:40.843+13:00

I had three lamb shanks sitting in the freezer like forever ! All the recipes I looked up were leaning towards the European style cooking with red wine or port. The lamb shanks I had were not exactly bursting in the meat department. In fact it had very little meat and I was not too keen to open a bottle of red just to cook some bones.Trawling the net, I came upon these Asian flavoured lamb shanks

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com12tag:blogger.com,1999:blog-21839762.post-55860696949321114112009-05-07T21:37:00.008+12:002011-02-06T21:01:48.089+13:00

Every year our small mandarin trees supply us with just enough fruit to eat but never in excess that we have to think of plan B. This year even though only one of the trees bore fruit, it was a good heavy crop. Time to try our hand at making marmalade.Mr Redneck is the marmalade eater and he has declared this jam to be 'Good '. Man of few words ! A delicious spread on toast. Love the tang and

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com10tag:blogger.com,1999:blog-21839762.post-122214496951321012009-04-23T16:48:00.008+12:002011-02-06T21:03:29.279+13:00

My mum used to serve a mean dish of assam prawns. I was younger then, and had no interest in cooking. I wish I had paid more attention. So many dishes are for now just a memory. It took me years of searching and testing various prawn sambal recipes. So pleased I have finally managed to nail the flavours of that memorable dish.The aroma coming from this dish will draw everyone to the kitchen. For

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-88909804028585727572009-04-12T14:19:00.005+12:002011-02-06T21:08:36.838+13:00

The best chilli sauce ever. We now use this chilli sauce for dipping everything and anything from boiled mussels, bouncy beef balls, pork balls, chinese roast pork, salt and pepper squid to fried beehoon.I am so glad to be able to cross out yet another type of processed food from my shopping list. Plus the price of a bottle of chilli sauce has really gone up. Must keep my eye out for a special on

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-86009558525462275702009-04-03T15:14:00.006+13:002011-02-06T21:10:40.533+13:00

I have made jam heaps of times but not jelly. Jelly was always delegated to the too hard basket. Guess it is about time to tackle jelly since my 3 apple trees are bursting with fruits. Actually making jelly was very satisfying and easier than I thought once I figured out a place to hang the bag to catch the drips. One does need patience. Leave the bag in a corner out of the way and ignore it.The

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com1tag:blogger.com,1999:blog-21839762.post-9175222697218766442009-03-23T17:45:00.009+13:002010-11-15T15:40:20.834+13:00

Mr Redneck is a bacon and egg pie fan and he has given this pie the thumbs up. The combination of potatoes, peas and bacon makes the filling light and moist.This is my first time making a big pie from scratch and I found this recipe to be surprisingly simple to put together. To make things easy for myself, as I wanted to have the pie ready by lunch time, I made the pastry the day before and left

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-19175858759305837502009-03-20T22:19:00.004+13:002011-02-06T21:12:38.231+13:00

I don't make pastry very often. In fact I have a phobia when it comes to pastry. So when I saw the recipe I thought to myself, this looks do-able ... I should try it. Truth be told, if it was not for the tempting photo in the cookbook I would not have given the recipe a second glance.The dough was a breeze to roll thin and did not break or shrink. Flaky pastry is a quick and easy alternative to

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-63840206088535293772009-03-09T21:13:00.010+13:002011-02-06T21:13:32.444+13:00

If we had to pick our favourite ice cream, it will have to be vanilla bean or Espresso Coffee. You can't help but fall in love with the coffee and kahlua combination.Definitely an adult dessert, not recommended for children.Makes about 1 LitreIngredients375ml low fat milk (light blue top)100g sugar1-2 vanilla bean2 eggs250 ml cream1 shot Espressopinch salt3-4 Tbsp Kahlua coffee liqueur25g Cadbury

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com8tag:blogger.com,1999:blog-21839762.post-44287617902720164182009-02-28T12:16:00.007+13:002011-02-06T21:15:08.142+13:00

Most tomato sauce recipes have a list of ingredients a mile long. Needless to say I was a bit sceptical when I saw this recipe with only five very basic ingredients. But I am game to try anything as I have tomatoes coming out of my ears.Since the first pot, I have gone on to make 3 more batches. I love the shiny red colouring of this sauce. You can also add garlic, chilli or whatever you feel

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com10tag:blogger.com,1999:blog-21839762.post-83390662846482734062009-02-14T21:17:00.006+13:002011-02-06T21:16:10.755+13:00

It has been a while since I cooked a fish dish. Fish not being Mr Redneck's idea of a good feed, I have to be particularly picky when trying out a new recipe . The dish has to be strong flavoured and with plenty of sauce to mask the fish smell.I used Trevally for this recipe. Spicy, sweet and tartiness - that fits Mr Redneck's criteria of a good fish dish. The original recipe deep fries the fish

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com15tag:blogger.com,1999:blog-21839762.post-37515038899578902012009-02-03T20:52:00.006+13:002011-02-06T21:17:51.980+13:00

In the midst of an extremely hot dry summer, the last thing I want to do is cook up a storm in the kitchen. Summer is a time for light meals that doe not involve too much slaving over the stove. With the tomatoes ripening fast on the vine, what better then than to eat them with buns.This massive burger which was our dinner had slices of sweet juicy tomatoes from the garden, shredded lettuce,

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-62057885956375811722009-01-21T12:24:00.004+13:002011-02-06T21:19:50.048+13:00

This year Chinese New Year falls on 26 January. I would like to take this opportunity to wish all my friends and family KONG HEI FATT CHOY ! All the best for the year of the Ox. Good eats and all things nice. May the recession be over and food prices drop back to normal.Our favourite all time food has to be duck. Recently our Indian shop decided to stock huge ducks (2.8kg) and at a reasonable

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com25tag:blogger.com,1999:blog-21839762.post-48486256846225684002009-01-10T22:22:00.016+13:002011-02-06T21:21:13.683+13:00

A biscuit with many names. Some call it kuih loyang, kuih goyang, kuih rose, beehive or plain old honeycomb biscuit. This is a very popular cookie for Chinese New Year.This recipe produces beehives that are light and crispy. Mr Redneck likes his with a sprinkling of icing sugar.Makes about 16 biscuitsIngredients1 small egg (45g with shell, 40g without)35g sugar100ml coconut milk60g plain flour25g

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com35tag:blogger.com,1999:blog-21839762.post-59805714248905070312009-01-01T10:18:00.007+13:002011-02-06T21:22:07.092+13:00

Thanks to Jackie who emailed me this recipe and suggested I try her family favourite. As the name implies, it is a very easy dish using five very basic ingredients. Love the intense flavour of the sauce. It is a very appetising dish.I would like to take this opportunity to wish Everyone a Very Happy New Year.Ingredients1 Tbsp oil2 Tbsp sugar3 Tbsp light soy sauce4 Tbsp Chinkiang black vinegar500

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com22tag:blogger.com,1999:blog-21839762.post-7138962191032143932008-12-18T10:20:00.013+13:002011-02-06T21:23:11.519+13:00

Fresh strawberry and rosemary in a muffin....I have never tasted that combination before. I was a bit hesitant but thought I would brave it.When I took it out of the oven it had a banana fragrance. Even Mr Redneck asked me whether I made banana muffins. Maybe it was the rosemary combined with the strawberry which made it smell like it had banana in it. But whatever the fragrance, the muffin was

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com7tag:blogger.com,1999:blog-21839762.post-27114287762768141932008-12-08T13:23:00.008+13:002011-06-09T16:05:13.366+12:00

After my Breville died from overwork, I decided to buy a more heavy duty bread machine. We no longer buy bread in any shape or form so the breadmaker has to withstand the heavy usage. The one I am now using is a Sunbeam Quantum Smartbake with a big pan which can make a 1.5kg loaf and best of all it is programmable. I have different programs for the 4 seasons. In the heat of summer, bread usually

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com12tag:blogger.com,1999:blog-21839762.post-7279650351544404602008-11-28T21:40:00.008+13:002011-02-06T21:25:22.940+13:00

The colour of this chicken when roasted was just amazing. I got the idea for this combination of herbs and spices from the November issue of Taste magazine. We thoroughly enjoyed the flavours.I prefer to use the rotisserie to roast the chicken since it is by far the easiest with the least amount of handling.Ingredients1.1 kg chickenMarinade100ml low fat greek yoghurt 1½ Tbsp lemon juice3 cloves

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com17tag:blogger.com,1999:blog-21839762.post-37802544990091904442008-11-19T06:20:00.004+13:002010-11-15T14:09:57.004+13:00

In a magazine poll, the ice cream maker was rated as one of the most useless item in the kitchen. We beg to differ. We love our ice cream maker and is one of our most used gadgets. It doesn't get much of a chance to sit in a corner gathering dust.Since this frozen dessert is something we eat everyday, I prefer to make the healthy low fat variety, something we can enjoy without too much guilt. The

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-585611444403737352008-11-10T21:52:00.005+13:002010-11-15T14:10:40.815+13:00

Since I had no trouble making yoghurt out of Easiyo sachets, I had assumed I would have no trouble making it from scratch. How wrong I was !! It took me 3 months of trial and error before I succeeded. At first I blamed the cold weather. It was afterall the start of winter when I began trialling this. Just as I was about to give up, I got my first container of the most perfect thick and

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-82486132849696227082008-10-28T09:28:00.005+13:002010-11-15T14:07:44.760+13:00

It really is very simple to make your own pure vanilla extract and more cost effective. Vanilla extracts will keep indefinitely as long as they are stored in a cool dark place such as a pantry or cupboard. Extracts can be made from either Tahitian or Planifolia vanilla beans. Their aroma is quite distinct from each other.Use these pure vanilla extracts in whatever recipes that calls for vanilla

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com21tag:blogger.com,1999:blog-21839762.post-43609208661900122662008-10-21T05:38:00.009+13:002010-11-15T14:08:33.624+13:00

Beef balls is something I always have in my freezer to add to my noodle lunch. The opportunity to make 'balls' out of a different meat presented itself when a slab of frozen pork leg I bought did not turn out to be as tender. The only thing the meat would be good for would be a minced up dish. Reminder to oneself.....never buy frozen pork again no matter how tempting the special is !The pork

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com80tag:blogger.com,1999:blog-21839762.post-68804790160573038632008-10-13T21:58:00.004+13:002010-11-14T17:32:10.936+13:00

Way back in May, there was a special on kiwifruit for just 29cents a kilo. What a bargain ! It was a case of buy first, think later. With so many kiwifruits, it was as good a time as any to try out this chutney.Leaving it 'brewing' in the dark cupboard for 5 months has paid dividends. This chutney definitely tasted much better left to aged for the longer period. It was lovely with cheese and

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-70514976430964844532008-10-03T03:28:00.008+13:002010-11-14T17:53:27.194+13:00

Lately our little rotisserie oven have been working overtime with us enjoying roast chicken several times a week. Yup, chicken was on special. The advantage of having a rotisserie oven means the meat can be plonked in, and in less than an hour the meal is ready without having to lift a finger to turn the chicken or baste it.We like to use rosemary to flavour our meat as we have rosemary galore in

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com18tag:blogger.com,1999:blog-21839762.post-63445466780120602012008-09-24T16:59:00.011+12:002010-11-15T14:06:14.384+13:00

Normally I am quite happy to buy my peanut butter from the supermarket and it never crossed my mind to make my own. But way back in July our supermarket decided to replace our favourite brand with one made in Australia and they pushed the price up as well.That was it. I refuse to be dictated to, and be told what I can or cannot buy, or where from. I decided to make my own !It was actually

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com30tag:blogger.com,1999:blog-21839762.post-78507217377080607352008-09-14T16:28:00.004+12:002010-11-15T14:06:57.358+13:00

Mr Redneck saw this Spicy Date and Ginger Bars in one of the many monthly magazines we borrow from the library and was literally drooling.I had a look at the recipe, it was do-able and not overly laden with artery clogging stuff. I made it for Father's Day since there would be many 'guinea pigs' as well as to spread the calories around. The ginger bars were well received.It is quite rich and

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com1tag:blogger.com,1999:blog-21839762.post-24248275862570951282008-09-02T11:38:00.016+12:002010-11-15T14:04:57.168+13:00

My last trial of this mooncake was back in 2006. Yes, it took me a good 2 years to get over the 'trauma' and give this another go. Not a mooncake for the fainthearted to attempt. What is tedious is sealing the dough without destroying the spiral pattern. But the end result is very rewarding. The pastry is very very crispy, crunchy and light.Apparently the secret to getting the mooncake to bloom

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com39tag:blogger.com,1999:blog-21839762.post-61834478863331701632008-08-24T16:28:00.002+12:002010-11-14T17:55:29.211+13:00

Ever since I started making my own peanut butter, I have been using a lot of roasted peanuts. Hence it makes sense to have some available for instant use. To save time and electricity, I often roast a big batch and store them in the freezer.The peanuts can be mixed with other nuts and dried fruits for a healthy snack.1 kg raw peanutsMethod1. Place the raw peanuts on top of a paper towel in a

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com9tag:blogger.com,1999:blog-21839762.post-22822040920761676542008-08-14T16:11:00.008+12:002010-11-15T14:02:24.638+13:00

It's taken me years to pluck up the courage to try this recipe. I just couldn't get my head round how it would taste. A quick search on the net for assurance and it seems cooking with coke is quite common. Recipes galore on the net.While the chicken was being heated up for dinner, Mr Redneck did a tasting test and pronounced "this chicken is very nice".Joy......I can cook this again. Another

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com12tag:blogger.com,1999:blog-21839762.post-18161548346193404692008-08-01T16:23:00.011+12:002010-11-15T14:03:50.683+13:00

Tau Fu Fa is a very popular chinese dessert eaten hot or cold. It is made from coagulated soya bean milk, served with a sugar syrup. And of course being soy, it has tons of nutritional value.After many attempts at trying to reduce the gypsum content, I believe I have perfected the texture. The tau fu fa was so silky smooth that it just slides down the throat. So soft, it felt like almost like

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com79tag:blogger.com,1999:blog-21839762.post-9577717414673512632008-07-20T20:30:00.002+12:002010-11-15T14:00:15.405+13:00

Ever since I bought a stale batch of garam masala, I have been grinding my own. As I do not use this particular spice very often, this lot will last me a few months.Yield about 2 TablespoonIngredients1 Tbsp coriander seeds½ Tbsp cumin seeds1 tsp black peppercorns1 tsp (heap) cloves or 1½ tsp ground clove1" cinnamon stick or ¼ tsp ground cinnamom¼ tsp cardamon seedsMethod1. Put the 'whole' spices

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com19tag:blogger.com,1999:blog-21839762.post-39722791832663247272008-07-09T13:18:00.001+12:002010-11-14T17:58:07.422+13:00

A delicious, spicy and aromatic szechuan dish. The hot and spicy sauce can be prepared ahead of time and kept in the fridge or freezer. Add some chilli oil to the sauce if you like it extra hot and spicy. Ingredients800 gm chicken pieces or 7 drumsticks1 tsp ginger, chopped1 clove garlic, chopped1 Tbsp cooking oilspring onion, finely slicedSeasoning4-5 Tbsp szechuan hot and spicy sauce *1½ Tbsp

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-70908918704563855702008-06-26T11:21:00.011+12:002010-11-14T18:02:10.389+13:00

With the price of soy milk at over $2.50 a litre in the shops, it is a saving to make your own. My cost per litre was only 40 cents. It is very easy. All you need is a blender, sieve and a muslin cloth.Once you get the hang of making this, you are but a step away from making your own tau fu fah (soy bean custard/pudding) and even tofu.Makes 1 litreIngredients120gm soya beans or soy granules*900ml

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com18tag:blogger.com,1999:blog-21839762.post-28558513187051076112008-06-10T12:54:00.007+12:002010-11-14T21:09:23.145+13:00

I remember as a young kid being sent to the Indian shop to buy fish curry whenever my aunt had a cold....the hotter and spicier the better. It was supposed to bring her some relief and I guess it must have worked.The fragrance from this curry brings back those memories. This is not a sweet curry as it has no coconut milk but definitely a much healthier dish. It is tangy and very fragrant from the

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-77571084410892552212008-06-03T13:50:00.003+12:002010-11-14T18:15:52.833+13:00

I made this as I had to find a way of using up my feijoas or pineapple guava as they are known in California. Bags of the stuff is in the freezer waiting for me to make jam. I was going to use some up for ice cream but it has now become a precious commodity since Redneck quite like this chutney.Feijoa being an aromatic fruit makes excellent chutneys. We have the chutney on cold meat sandwiches

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-86342216497968736972008-05-27T10:41:00.006+12:002010-11-15T13:58:48.886+13:00

I made these cupcakes on Mother's Day for the family gathering. The feedback was positive.I like making cakes that are not fussy about how it is mixed and yet turns out with a nice texture. Best of all, cakes that can be mixed with a hand mixer from start to finish and this is one such cake. Easy peasy. And it is a beauty. The cupcakes were light, fluffy, rich looking and so yummy.For now.....I

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com17tag:blogger.com,1999:blog-21839762.post-26459317082006823022008-05-20T15:46:00.003+12:002010-11-14T21:11:44.686+13:00

Grinding a big batch of chillies is much easier than trying to grind 2 or 3 in a food processor. It is a pain with small quantities as the chillies only get flung to the side of the bowl.I have frozen my batch of chilli paste and just snap pieces off when required. It defrost very quickly too. Ingredients500 gm fresh red chillisMethod1. Wash, cut off the ends and remove most of the seeds with a

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-24687880566012473492008-05-13T16:17:00.004+12:002010-11-14T21:12:39.035+13:00

A refreshing and healthy low fat indulgence. When the peaches were in season, there was a glut from my tree so I ended up removing the skin and stones and freezing the fruit. At first I wasn't too sure how the ice cream would taste using frozen peaches but I have to say it turned out much nicer than when fresh peaches were used.Makes 1 litreIngredients400gm peaches (weight after skin and stone

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-8322495369390588632008-05-06T09:41:00.005+12:002010-11-14T21:13:16.917+13:00

Absolutely mouthwatering prawns and... it is a quick and easy dish. Our hot favourite at the moment. The flavours are sweet and spicy with the sauce coating the prawns beautifully.For this dish it is better to use shelled raw prawns. Add less chilli if you like it less spicy.Ingredients20-25 raw prawns1-2 Tbsp oil1" ginger, julienne2 clove garlic, mashed5 spring onion or chives, cut to 1¼"

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-67918492297163246862008-04-29T08:59:00.009+12:002010-11-15T13:57:45.424+13:00

Pies are something to be enjoyed once in a blue moon. It can be quite fattening. My favourite has to be with a curry mince filling. Time and time again I have been disappointed by pies bought from the bakery. They are soggy and the filling has more goo in them than anything resembling meat. At least by making my own, I get to eat a pie with real meat in it.I bake mine in the pie maker but it is

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-867426354198259182008-04-28T16:42:00.003+12:002010-11-14T21:16:19.025+13:00

I use this curry mince mainly as a pie filling. It can also be used as a curry puff filling or just served simply with rice or bread.Ingredients500gm beef mince1-2 Tbsp oil1 big onion, chop fine3 clove garlic, chop fine1 Tbsp fresh ginger, chop fine2 tsp chilli paste or powder2 potato, cubed1 cup frozen peas or diced carrot1 cup water1½ tsp salt2 tsp cornflour or potato starch mix with 1 Tbsp

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-22870976829240046402008-04-21T11:52:00.002+12:002010-11-14T21:17:09.007+13:00

The aroma from cooking the paste was just heavenly. The green colour doesn't make the presentation look very appetising but the fragrance of the dish should whet one's appetite.As with any dish, cook a few hours ahead for the meat to absorb the flavour.Ingredients1½ kg chicken pieces1 onion, sliced thinly1 Tbsp oil250 ml water1¼ tsp sugar1 tsp salt2 Tbsp lemon juiceGrind to a Paste100gm fresh

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-60254978563620523882008-04-08T16:32:00.007+12:002010-11-15T13:55:37.348+13:00

Another healthy way of using up my home grown strawberries. By freezing all the surplus, I get to enjoy the fruit all year round.The texture of yoghurt ice cream is not creamy as it is not in a true sense an ice cream. It has a slight tang but is nevertheless a very tempting icy dessert.Adding strawberry jam in between the layers of ice cream makes it extra delicious. We like raisins so have

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-59752631172656577862008-04-01T08:18:00.009+13:002010-11-15T13:54:49.073+13:00

In his book French Lessons, Justin North described the crackling as extremely light and puffy. I tried his method twice just to prove that his theory works and it was not first time luck. I was so pleased. Every inch of skin was crackling - no chewy bits.This method of preparing the skin is less arduous and simpler than in my previous recipe where the skin is first bathed in vinegar water and

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com24tag:blogger.com,1999:blog-21839762.post-75157586978225018302008-03-25T09:50:00.005+13:002010-11-14T21:18:34.271+13:00

I am in the pickling mode ! At the end of summer, fruits and vegetables are cheap, in abundance and this is as good a time as any to start preserving and storing it away for winter when out of season fresh produce becomes scarce and expensive.Bottling has taken on a new popularity as people become more aware of food and health consequences of unknown food additives in store bought items.A very

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-23301405504205582322008-03-17T10:17:00.005+13:002010-11-14T21:19:09.135+13:00

There was an abundance of peaches from my peach tree this year. Thought it was about time I tried my hand at preserving as Redneck will eat preserved peaches but not fresh ones !I chose to preserve it in a light syrup as the Red Haven peach is quite a sweet fruit. The peaches are lovely eaten as is or with ice cream.Makes 8 jarspeachesSyrup400g sugar8 cups waterMethod1. Wash peaches. Cut a ring

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-88559801967531914662008-03-10T11:53:00.005+13:002010-11-14T21:20:11.012+13:00

Chips and hummus dip is our Friday treat and roasted red capsicum hummus has to be our favourite at the moment. Since I bought the Amazing Bullet, making hummus is a breeze. I have a ready stock of pre-cooked chickpeas in my freezer which can be defrosted in the microwave in half a tick.Capsicums are very cheap at the moment...$1 for 5 big ones. In fact I have 30 stashed away in the freezer so I

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-83814489374557022002008-03-03T10:22:00.004+13:002010-11-15T13:51:49.822+13:00

After many trials, errors and disappointments I am pleased to finally report success with making my own kway teow. I have gone through the whole rigamarole of testing various methods and different plates and trays. The kway teow came out perfectly using my black/grey coated baking tray.Quite by accident I discovered that leaving the kway teow to cool, made it much easier to remove and the steamed

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com47tag:blogger.com,1999:blog-21839762.post-91587827711248203602008-02-19T10:07:00.004+13:002010-11-14T21:20:51.444+13:00

A few weeks ago while visiting the Avondale Market for the very first time, I chanced upon these garlic chives. What a find ! I love gau choy fah which taste delish simply stir fried with some meat or prawns.No doubt garlic chives are part of the chive family but they taste quite different to the English version which have a purple flower.Ingredients200g garlic chives bud (gow choy fah), cut to 2

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-39287710503207367912008-02-11T16:15:00.009+13:002010-11-15T13:50:48.302+13:00

This Chinese New Year I was determined not to miss out on this 'lucky' dish. After scrutinising several recipes to work out the main criteria for the dish I went on a scouting mission in the asian vegetable shops. Being overseas means having to substitute unavailable ingredients without changing the essence of the dish too much. If you are living in Malaysia or Singapore then you will have more

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-31096589105096696652008-02-04T09:56:00.002+13:002010-11-15T13:52:32.926+13:00

Another one of those cookies that are popularly served during Chinese New Year. I make these peanut cookies throughout the year as it is just too moreish to confine it to just a special ocassion.Make them small enough to pop the whole cookie into the mouth as it is very crumbly.I would like to take this opportunity to wish all my family and friends throughout the world KONG HEI FATT CHOY.May the

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com11tag:blogger.com,1999:blog-21839762.post-90905879136193478202008-01-29T11:08:00.004+13:002010-11-14T21:22:41.846+13:00

A lot of people have this notion that ice cream making is tedious. That was my thinking too before I was convinced otherwise by my mate cwl.Homemade ice cream is made up of four main very basic ingredients.....milk, eggs, sugar and cream. How healthy or fattening your ice cream is depends on type of milk and how much cream and sugar you add in.This may not be the creamiest of ice cream but at

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com13tag:blogger.com,1999:blog-21839762.post-84193422655079023492008-01-22T10:50:00.002+13:002010-11-15T13:48:38.695+13:00

Plums are in season at the moment and now is as good a time as any to make some jam. Plum jam is very versatile and can be used not only on bread but as a delicious sauce for ice cream.This year the plum tree gave me a reasonably good crop which the birds kindly left alone. I have fourteen jars of plum jam safely stowed away in the cupboard. This should last us until next year.Makes 7 x 400ml

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-58398580566745651742008-01-15T10:54:00.001+13:002010-11-15T13:48:13.630+13:00

Mr Redneck have given these shortbread the thumbs up and said they were very moreish.I didn't want to make it into the traditional shaped shortbread but have instead used my Sawa Cookies press. The press started with small size cookies but half way through the size changed to big ones... I have no idea why! The press must have read the thoughts of Mr Redneck who like big biscuits whereas I like

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com10tag:blogger.com,1999:blog-21839762.post-52873888438530974032008-01-08T10:34:00.001+13:002010-11-15T13:46:39.154+13:00

When I bought a bunch of French round beans home, I got the "I don't like beans" look from Mr Redneck. I haven't had this dish for a while - infact I don't think I have ever cooked it here as fresh beans were expensive and not too readily available. Mr Redneck did enjoy this meal of beans.Any beans....long, round or flat can be used. This dish is a simple yet delicious spicy stir fry using very

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-35314494521309666042008-01-01T16:22:00.000+13:002008-12-12T04:15:08.929+13:00

I bought a small mint plant to make ice cream. Unfortunately the plant started developing rust so had to strip it of its leaves. Now I know why I don't have mint in my garden even though it is suppose to grow like weeds.With a pile of non 'rusty' leaves I decided to try my hand at making mint sauce. Mint sauce and lamb is not my cup of tea but Mr Redneck like his with it. Didn't realise it was

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com7tag:blogger.com,1999:blog-21839762.post-53342986426524930482007-12-19T15:52:00.001+13:002010-11-15T13:44:54.624+13:00

This choc banana cake is nice and soft with a lovely banana flavour. The recipe is from my niece Jessica who baked it in her cookery class in school. When it comes to icing I believe in the minimalist approach as cakes by itself is already full of calories without topping it with even more.Makes 10 cupcakesIngredients50 gm butter (melted)90 gm sugar1 egg1 tsp vanilla essence130 gm flour1 tsp

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-79874271350816230582007-12-11T08:22:00.001+13:002010-11-15T13:44:13.574+13:00

A fudge that is rich and creamy. If you have a sweet tooth, you will like this treat. I normally double the recipe. Great as a Christmas gift.Makes about 36 piecesINGREDIENTS 3½ cup white sugar125g butter3 Tbsp golden syrup125ml milk½ tsp salt200g sweetened condensed milk (½ a standard can)2 tsp vanilla essenceMethod1. Place all ingredients except the vanilla in a medium-heavy saucepan.2. Warm

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com5tag:blogger.com,1999:blog-21839762.post-19480541416379637462007-12-04T09:52:00.004+13:002010-11-15T13:43:36.879+13:00

I have made these umpteen times and they have always turned out bouncy. However cooking is not always smooth sailing and I have to confess that I did 'muddle' up the steps once and the ngau yoke yuen did not have even a hint of a 'spring'.It is not so much the ingredients that makes the beef balls springy but the process of making it. If you do try it please follow the instructions very carefully

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com61tag:blogger.com,1999:blog-21839762.post-58824324882557115022007-11-27T10:05:00.001+13:002010-11-15T13:42:50.546+13:00

Strawberry jam is easy to make and cooks in less than 20 minutes. With the fruit becoming quite cheap and abundant, now would be a good time to build up a supply.Homemade jams will always taste better than store ones with the added advantage of being able to adjust the sweetness and also how chunky or smooth you like your jam. The balsamic vinegar gives the jam depth. Omit if you do not have any

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com4tag:blogger.com,1999:blog-21839762.post-41721462023459304282007-11-20T06:12:00.003+13:002010-11-15T13:42:20.387+13:00

Itek Sio is a Peranakan braised duck in tamarind and coriander gravy. Cooking duck can be time consuming but using a pressure cooker can reduce the cooking time to a third. To ensure a very fragrant sauce try to use freshly ground coriander. A very tasty fork tender duck with minimum preparation.Ingredients½ duck (1kg)1 Tbsp ground coriander3/4 tsp salt½ tsp black pepper1 Tbsp raw sugar2 tsp dark

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com8tag:blogger.com,1999:blog-21839762.post-63205407181508012862007-11-13T08:52:00.000+13:002008-12-12T04:15:21.134+13:00

Rosemary focaccia is our favourite flat savoury bread. We always have a supply of it in our freezer for lunches. Slice it into thinner strips and it is great in the winter months for dipping into soups as well. It is a breeze to make and a hit for any gathering. I have already posted the recipe earlier this year but have recently spliced together a short 1:45 minute video on the making of this

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-61405989938957444362007-11-06T07:30:00.001+13:002010-11-15T13:41:26.161+13:00

Cooking this sweet spicy and sticky chicken is really simple as it does not involve a lot of preparation. The ingredients are common items most of us have in the pantry. We love the intense flavour of this dish.I usually precook a meat dish at least an hour earlier and let it sit in the pot to let the meat absorb the flavour. That way you end up with a more flavoursome and better tasting

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com6tag:blogger.com,1999:blog-21839762.post-79486901042310537422007-10-30T09:02:00.002+13:002010-11-15T13:40:35.624+13:00

I have tried several recipes for chelsea buns and find that this 'sponge and dough' method is the best by far. It produces nice and fluffy buns every time and the dough is a breeze to handle.I prefer the buns without icing but it seems to be a Kiwi thing to have white or pink icing. Make sure the buns double in size before baking or else it will be dense. I usually leave the dough in the fridge

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com24tag:blogger.com,1999:blog-21839762.post-28943480973358370332007-10-23T09:41:00.001+13:002010-11-15T13:39:40.695+13:00

This is the Rednecks preferred Lemon Chicken dish which combines the marinade and coating of Sinner's previously posted recipe with lemon sauce found on the net at ‘CD Kitchen’. We disagree as to which dish is best so one day we will cook both sauces and do a ‘taste test’. I hope the people who commented on Sinner's recipe will also try my version. As with all sauces the cook should taste and

Jimhttp://www.blogger.com/profile/05662794902701078919noreply@blogger.com3tag:blogger.com,1999:blog-21839762.post-20911188395905746732007-10-16T08:58:00.003+13:002010-11-15T13:39:07.920+13:00

I have always been apprehensive about handling pastry and even more so making it. I have only ever attempted making short crust pastry once, more than a decade ago and that experience was enough to stop me dead in my tracks.Here I am again, taking up the challenge, all because I bought myself a pie maker. It was on special for $10 and too good an offer to pass up.Pastries are by nature quite

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com8tag:blogger.com,1999:blog-21839762.post-75003063674085210852007-10-09T09:08:00.001+13:002010-11-15T13:38:28.293+13:00

This was my mother's favourite way of cooking prawns and is an exceptionally quick and easy dish to cook. The prawns are cooked with ginger juice.Ingredients300gm raw prawns50gm ginger½ onion, sliced thickly1 clove garlic, chopped1 Tbsp oilSeasoning1 tsp soy sauce1 tsp cooking wine1 tsp fish sauceCornflour solution : 1 tsp cornflour + 1Tbsp water (optional)Method1. Pound the ginger to extract 1

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-71548255477154890692007-10-02T08:58:00.001+13:002010-11-15T13:37:51.327+13:00

Beef Kheema is an indian mince curry that is delicious with Naan. The meat we used is minced aged rump steak with the fat removed making it healthy and tender.This dish if cooked without the addition of too much liquid could even be used as a pie filling.Ingredients500gm beef mince1-2 Tbsp oil1 big onion, chop fine3 clove garlic, chop fine1 Tbsp fresh ginger, chop fine2 tsp chilli paste or

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com1tag:blogger.com,1999:blog-21839762.post-41954792581293718202007-09-25T06:26:00.002+12:002010-11-15T13:36:29.622+13:00

I like these pinwheel biscuits because they are hard and crunchy. Good for teething babies too ! If you like to dunk your biscuits in coffee, then this is it.The dough of these pinwheels can be kept in the fridge for up to a week or in the freezer for 4 weeks. The biscuit dough can be shaped into rectangles, rounds or squares.Ingredients175 gm butter80-125 gm sugar75-100 gm brown sugar1 egg1 tsp

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-25297893235411434342007-09-18T06:35:00.001+12:002010-11-15T13:35:06.250+13:00

I love the gravy of this prawn curry. It is spicy, slighly sour which makes me want to eat heaps of rice to soak up the gravy. If you prefer it hotter add more chilli.Ingredients350gm raw prawns1 Tbsp tamarind paste1½ cup water1 - 2 Tbsp oil½ tsp white or black mustard seeds1 stalk lemon grass, bruised1/8 tsp salt (to taste)3/4 tsp sugar1 spring curry leaf1 tomato (optional)Spice Paste (grind

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-82503900868647279512007-09-11T08:48:00.005+12:002010-11-15T13:33:41.055+13:00

I have been searching for the illusive char siu pau recipe which is soft and fluffy without having to use expensive specialised pau or bleached flour or long preparation time of a few days. I am pleased to say I have found it.A combination of plain and high grade flour is used for this recipe which does not require a long or complicated proving time after the pau is pleated.I am not very good at

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com59tag:blogger.com,1999:blog-21839762.post-16788048085883228202007-09-04T10:16:00.001+12:002010-11-15T13:32:57.886+13:00

Louise Cake is a kiwi favourite. It has a cake base with raspberry jam in the middle and a crusty coconut topping. The slice is quite sweet and is best eaten with a hot cup of coffee or tea.Makes 30-40 slicesIngredients125gm butter80gm sugar1 egg230 gm flour2 tsp baking powderapprox 1 cup plum or raspberry jamTopping1 cup coconut1 cup sugar1 eggMethod1. Cream butter and sugar until pale. Beat in

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-68118088448659577042007-08-28T10:18:00.004+12:002010-11-15T13:32:00.434+13:00

A very scrumptious duck. This teochew braised duck called Pak Lo Ngap in cantonese, is sweet tasting from the use of rock sugar and is contrasted sharply by the vinegary dipping sauce. You get that mouth watering sweet sour sensation.In this instance I have used the pressure cooker to cook half a duck which only took less than a third of the time. The duck was well braised and the meat literally

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com20tag:blogger.com,1999:blog-21839762.post-6265283722066661042007-08-20T16:53:00.001+12:002010-11-15T13:31:20.691+13:00

Alcoholic muffin anyone! Nice soft texture with a distinct brandy taste. Make them into mini sizes and these chocolate brandy muffins will be a great accompaniment with after dinner coffee. Freezes well too.Makes 12 muffins or 24 minisIngredients160 gm flour2 tsp baking powder3 Tbsp cocoa75 gm sugar¼ cup or 35 gm chocolate chips75 gm melted butter125 ml milk1 egg2 Tbsp brandychoc chip for topping

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0tag:blogger.com,1999:blog-21839762.post-24168018124697145642007-08-14T08:55:00.001+12:002010-11-15T13:30:49.296+13:00

A delicious nonya chicken dish that is spiced with chillies, sweetened with palm sugar and made slightly tarty with lime juice.I prefer to cook dishes like these a few hours before the meal to let the meat absorb in more of the flavour.Ingredients1.4 kg chicken pieces, cut to bite sizeMarinate1 tsp belacan (shrimp paste)1½ Tbsp palm sugar 3 Tbsp kicap manis 1 Tbsp water1 onion, sliced thick2 red

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-85065256667279020442007-08-08T10:03:00.001+12:002010-11-15T13:30:19.703+13:00

Another moreish temptation which I daresay is high in calories. Definitely not for one on a diet.These savoury coated nuts was another nibble I used to make for Chinese New Year. A crunchy nut, the flavour of which is enhanced with 5-spice, pepper and garlic. They are not salty and if cooked right should not leave a greasy feel to the fingers.Ingredients300 gm raw peanuts1 egg3/4 - 1 tsp salt1½

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com2tag:blogger.com,1999:blog-21839762.post-22395492708611703422007-08-03T09:16:00.001+12:002010-11-15T13:29:48.088+13:00

There was an abundance of apricots from the fruit tree in January and since I don't eat apricots I made it into jam instead for Mr Redneck.To a lot of people making jam seems like a lot of work but surprisingly it is not. The final reward and satisfaction in eating your own flavoursome jam justify the small amount of time and effort required.By making your own jam, you have the flexibility of

Sinnerhttp://www.blogger.com/profile/03113180634503410140noreply@blogger.com0