How can make noodles?

How can you make noodles?

Noodles are a basic staple of Asian and European cuisines. Chinese noodles may be boiled in soups, stir-fried as chow foon, or deep fried into crunchy strips for chow mein and other dishes. Italian cooking is renowned for noodles such as spaghetti, fettuccine, linguine, and capellini among many other shapes of pasta like lasagna, ravioli, rotini, gemelli, and mostaccioli. Japanese noodle varieties include ramen, soba, somen, hiyamugi, kishimen, and udon. Noodles are a favorite food throughout the world because of their simplicity, versatility, organoleptic appeal, and satiety.
Hand-cut Pasta
Cutting pasta by hand

Noodles consist basically of flour and water.


* 2 cups flour
* 1/2 cup water

Egg noodles are made by using two eggs plus enough water to make 1/2 cup instead of the plain water.

A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with plastic, and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and makes the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick (the thickness of a U.S. penny). Dust with flour to prevent sticking, as necessary. Roll the sheet into a log, and cut slices of the width desired for the noodles. A pasta machine, such as the one illustrated here, can be used to roll and cut the dough evenly. When using this type of pasta machine, the dough must not be too wet, otherwise it will stick in the machine. Once you have rolled the sheets, it may be necessary to let them air dry for about 10 minutes to be able to cut them properly. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. The noodles may be air dried by draping them on plastic coat hangers for several hours, or they may be refrigerated for use at a later time.
Rolling pasta Cutting pasta
Drying Noodles Striped multicolor pasta

Flour for noodles and pasta
Italians like their pasta "al dente", which is slightly chewy rather than pasty. Good quality Italian pasta is made from semolina flour that is ground from the hard durum winter wheat berry. The firmness of the pasta made from semolina is due to the high level of gluten protein in the flour, approximately 13 percent, and the fact that semolina is coarsely ground, rather than finely ground. Although good noodles can be made with bread flour or unbleached white flour, they are not as chewy as the noodles made from semolina.

Pasta of different colors may be obtained by adding pureed colorful vegetables to the dough. Spinach produces a green pasta. Beets produce a red pasta. Additional flour may be needed to compensate for the water content of the vegetables. Click here for multi-color pasta and striped pasta recipes.

Japanese soba noodles are made from wheat and buckwheat flour, whereas hiyamugi, kishimen, and udon noodles are made from high-gluten wheat flour (udon ko) similar to bread flour. Asian cooking uses several types of semi-transparent noodles with a high starch content. Rice vermicelli, also known as rice noodles or rice sticks, are thin noodles made from rice flour. Cellophane noodles or bean threads are usually made from mung bean starch.

The Extrusion Method
Pasta can also be made by extrusion, which consists of forcing the dough through dies with holes of various shapes. Most commercial pasta is made by this method. Extrusion machines produce a continuous stream of pasta that must be cut off to the desired length as the pasta shape emerges from the machine. Machines such as a stand mixer with the Food Grinder Attachment can be converted to extrude pasta at home with Pasta Maker Plates. The dough for extruders has to be slightly softer than the dough for the roller machines to decrease the pressure needed to produce the pasta and keep the machine from overheating. The KitchenAid Stand Mixer also has a Pasta Roller Attachment.
Pasta Extrusion Dies
Extrusion dies and pasta shapes
spaetzle noodles

Spätzle or spaetzle are egg noodles of soft texture made by extrusion. Spaetzle are found in the cuisine of Germany and regions of neighboring Austria and Switzerland. This type of pasta is also called Spätzli or Chnöpfli in Switzerland. A typical recipe consists of 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1/2 teaspoon ground nutmeg, 2 large eggs, 1/4 cup milk, and 3 tablespoons unsalted butter.

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Pour the egg-milk mixture in the center of the dry ingredients and combine well. The dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, place a spaetzle maker or a colander with large holes over the boiling water and push the dough through the holes with a spatula or spoon. Do this in batches, and cook for 3 to 4 minutes or until the spaetzle float to the surface. Stir gently to prevent sticking. Rinse the cooked spaetzle in cool water. Melt the butter in a large skillet over medium heat, add the spaetzle and toss until it is coated with butter. Serve, and sprinkle with chopped chives or grated cheese.
dao xiao mian hand-sliced noodles
dao xiao mian
hand-sliced noodles
[See Video]

Chinese Noodles
A bowl containing 4,000-year old millet noodles was found in a Chinese archeological site. The Chinese have a long history of making noodles using several techniques. One of them is to dip a chopstick into a batter of flour and water. The batter has to be thick enough to adhere to the chopstick, but light enough to come off when the chopstick is flicked unto a pot of boiling water. The noodles formed by this technique are not uniform in size or shape. Similarly, knife-shaved noodles (dao xiao mian 刀削面), also known as hand-sliced noodles, are made by shaping a two-kilogram piece of dough into a log, and shaving off strips of dough using quick slicing motions with a sharp cleaver into a pot of boiling water.

The Chinese also make hand-pulled noodles (la mian 拉面) using a flexible dough that can be stretched easily. This is done by increasing the amount of water in the dough (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten. The dough is placed on a countertop covered with plenty of flour and stretched until it looks like a long, thick rope. The rope of dough is folded in half, twisted, and stretched back to its original length approximately ten times. The twisting is done by holding one end of the rope in each hand while the center hangs down under the force of gravity and flinging one side against the other in a circular motion. The rope is twisted first to the right, stretched, floured by rolling on the countertop, and then twisted to the left, stretched, and floured again. This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles. Next, the noodles are made by pulling the dough, resting it briefly on the floured countertop, grabbing the two ends with the left hand, while holding the middle with the right hand. This process is repeated until the noodles are of the appropriate thickness. Each time, the number of noodles doubles.
Twisting the dough La Mian pulling the noodles
Twisting the dough rope and pulling the noodles.

This video shows chef Kin Jing Mark making Chinese hand-pulled noodles. He held the Guinness World Record as the fastest human noodle maker for several consecutive years. His last record was set in 1993 on NBC's afternoon talk show, Vicki, when he stretched out 4,096 strings of Chinese noodles by hand in 41.34 seconds.

The TV show Glutton for Punishment from the Food Network had an episode in 2007 where the show host Bob Blumer had to master the art of making hand-pulled noodles in one week. One of the challenges that he had to overcome was that nobody would give him a recipe for the dough. After a lot of sleuthing, he saw a noodle chef preparing the dough and came up with a recipe consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches, and produces a more pliable dough that facilitates pulling the noodles.

Traditional Chinese noodle recipes used "Kansui" or alkaline water from wells in the preparation of the dough. Modern formulations use kansui powder, containing sodium and potassium carbonates, dissolved in water. A published commercial recipe for Chinese noodles describes dough made from hard wheat flour with 45% added water and 1% kansui powder consisting of 55% sodium carbonate (Na2CO3), 35% potassium carbonate (K2CO3), and 10% sodium biphosphate dodecahydrate (NaHPO3.12H2O).[1] Japanese ramen noodles are a variation of Chinese-style noodles made with kansui.

The following recipe was documented to work well for pulled noodles.[2] Measure the ingredients carefully using a digital scale. Mix the dry ingredients, and stir in the water and the vegetable oil. Once the dough has formed, put the dough on a flat table and knead it with your hands. The dough has to be kneaded and stretched until the gluten structure breaks down and no lumps are visible when the dough is stretched. This requires about 20 minutes. A stand mixer set at medium speed can do the job in about 15 minutes. The amount of flour and water may need to be adjusted to get the proper consistency. The dough is ready for pulling when it feels like clay, and it does not tear when you try to stretch it. Pulling noodles is definitely an art that requires lots of practice!

Luke Rymarz's Recipe for Hand-Pulled Noodles

* 156 grams cake flour
* 25 grams all purpose flour
* 110 grams warm water
* 2 grams salt
* 1 gram baking soda
* 6 grams vegetable oil

To cook the noodles, drop them into boiling water and boil for approximately 10 minutes. Pasta should be cooked in plenty of water. Add the pasta only when the water is boiling vigorously, and stir immediately. Different shapes and kinds of pasta take different times to cook, generally in the range of 2 to 13 minutes. Toward the end of the cooking time, test the pasta to make sure that it is firm and chewy, but not hard or doughy (undercooked) or mushy (overcooked). Drain the noodles using a colander and serve them topped with your favorite spaghetti sauce, beef Stroganoff, or chicken cacciatore. You can also make noodle soup by adding the boiled noodles to a well-seasoned chicken soup.
noodle soup
Noodle soup with chicken, baby bok choi, and green onions

You don't have to go to China to see how hand-pulled noodles are made. Come to the corner of 6th street and H street in Washington, D.C. The Chinatown Express restaurant has a store-front window where you can see the chef pulling noodles for lunch and supper. You may order the noodles stir-fried with your choice of meat, seafood, or vegetables, or in a soup with a variety of garnishes.


Sweet Coconut Rice Balls (Klepon)

* 1½ cups glutinous powder
* ¾ cup lukewarm water
* 2-3 drops green food coloring
* 8 tsp. grated Java dark brown sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt

* Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
* Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
* Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
* Prepare a pot half filled with water and bring it to a boil.
* Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
* Serve at room temperature.

Makes 30 rice balls.

Parsley Rice

Steamed Sponge Cake (Bolu Kukus)

* 5 egg yolks
* 4 egg white
* 250 gram granulated sugar
* 300 gram flour
* ½ tsp baking soda
* 175 cc soda water (Sprite/7Up)
* ½ tsp vanilla
* 1 Tbs cocoa for coloring

* Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
* Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
* Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
* Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

For 20 tin cup cakes

Golden Sponge Cake

Peanut Chips (Rempeyek Kacang)

* 150 gram rice flour
* 475 cc thin coconut milk from ¼ half aged coconut
* 4 cloves garlic, finely chopped
* 1 Tbs. dry roasted coriander seeds
* 1level tsp. salt
* 2 lime leaves
* 300 gram peanuts, choose the dry ones
* 600 cc oil for frying

* Grind garlic, coriander, salt and lime leaves together.
* Mix flour, coconut milk, ground ingredients. Stir well.
* Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
* Take one soup ladle full of dough and one Tbs. of peanuts and put it into the pan. Press to make a flat round form. Fry until brownish. Remove and drain. Repeat until all dough is used.

Garlic Chips

Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:
* 8 Tbs. oil
* 4 cloves garlic, peeled and sliced
* 1½ lbs. minced or ground beef
* 2 medium-sized shallots, minced
* 1 medium-sized onion, halved and sliced
* 2 Tbs. chopped Chinese celery leaves
* 1 Tbs. curry powder
* 4 eggs
* 1 stalk green onion, finely sliced
* Salt and white pepper to taste

Dough Ingredients:
* 2 cups white flour (unbleached preferred)
* 3 Tbs. oil
* ¾ cup water
* Pinch of salt

* Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
* While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
* To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
* Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
* Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Makes 4 martabak.

Fried Beef Gravy

Indonesian Chicken Soup (Soto Ayam)

* 1 whole chicken
* 5 stalks green onions, finely sliced
* 2 Tbs. sweet soy sauce
* 1 tsp. vinegar
* vegetable oil
* 100 gram flour
* 150 ml water
* 200 gram beansprouts
* 150 gram crisp-fried potato chips
* 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
* 5 hard-boiled eggs, quartered
* 2 Tbs. fried shallots
* 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:
* 4 cm fresh ginger
* 10 small cloves of garlic
* 1 tsp. ground pepper
* salt to taste

* Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liter of the chicken broth.
* Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside.
* Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
* Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
* Adjust the seasoning and simmer for a few minutes.
* To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
* To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.

Korean Chicken Soup

Lodeh (Indonesian vegetables stew)


* 1 chayote
* 10 green chilies
* 1 petai pod (stinky beans)
* 4 long (string) beans
* 10 salam leaves
* 4 cabbage leaves
* 10 (100 gr.) white prawns
* 11 small shallots, thinly sliced
* 2 cloves garlic, thinly sliced
* 2 liters santan (coconut milk)
* Salt to taste


* Peel chayote in cube shapes. Slice green chilies in the long way. Peel petai and divide. Slice cabbage leaves. Cut long beans in a-5 cm length. Feel prawns, then boil. After done leak through.
* Boil chayote with santan and onions slice garlic and salam leaves. After boiling for a moment put all vegetable ingredients prawns. and salt to taste. Ready to serve

Italian Vegetable Stew


Gado-gado (Salad with peanut souce)

This is a popular Asian dish of lightly cooked vegetables topped with a delicious peanut sauce. The vegetables given are just a guide and you can add whatever you like or have on hand.
The quantities given below will make up a large platter of vegetables, enough to feed 6 people.
4 x small potatoes - boiled or steamed until tender and cut into cubes
Good handful of green beans - boiled or steamed until tender and cut into pieces
2 x medium carrots - boiled or steamed until tender and cut into slices
1 to 2 tblspns oil
1 onion - chopped
1 x large zucchini
1 x green capsicum - sliced
1/4 small cabbage (Chinese is nice) - sliced
Optional extras:
1 x med can chickpeas - rinsed and drained
or pressed bean curd - cut into large cubes and deep fried in hot oil until golden brown.
3 eggs - hard-boiled - shelled and cut into quarters
roasted peanuts
In a large pan, heat the oil and then add the onion, zucchini and capsicum and sauté gently for a few of minutes until soften slightly. Then add the cabbage and chickpeas (if using) and continue to sauté until just wilted.
Stir through the remaining cooked vegetables and stir until heated through.
Arrange on a platter and top with the quartered eggs and bean curd and peanuts (if using).
Spoon over just enough peanut sauce to flavour and serve.

Peanut Sauce:
1 tblspn peanut oil
1 onion - chopped finely
1 clove garlic - crushed
1 red chilli - finely chopped (remove the seeds if you don't want the heat!!) or use dried crushed chilli - 1 tspn
1 x 375gm jar of crunchy peanut butter
1 tblspn lemon juice
1 tblspn soy sauce
2 tblspns raw sugar
1 tspn chilli sambal or Thai Sweet Chilli Sauce (more or less to taste)
In a saucepan, heat the oil and then sauté the onion, garlic and chilli for a few minutes until softened.
Add the peanut butter, lemon juice, soy sauce and sugar. Mix well to combine and then add chilli to taste. Remove from the heat. At this stage, the peanut sauce can be put into a container, refrigerated and stored for months. Make it in advance before you go camping.
To use on the Gado Gado, put the required amount into a small saucepan and mix in enough coconut milk to make a thick pouring consistency.
Other suggested vegetables: Cauliflower, Broccoli, Cucumber, Bean sprouts.


Kupang Lontong

The main ingredient is kupang, the local term of small mollusk that can be found only from the coast at this region. Blend together with petis (shrimp paste, black in color. See picture below), fried garlic, liberal dose of lime juice and fresh chile, make this dish complex in taste.

2 lb cooked frozen tiny clams, sold at asian market
1 package of instant ketupat (rice cake), prepare according to the cooking instructions, cube 1/2 inch in size
3 lime, for its juice
fresh thai chiles (cabai rawit)
petis udang (shrimp paste)
3 garlic, thin sliced, friend until golden brown
2 cups clam juice
5 cups water

3 shallot
2 garlic
2 candle nuts
1/2 tsp pepper
1/2 tsp ground coriander
3 kaffir lime leaves
1 inch galangal
1 inch ginger
3 lemon grass, bruised
salt and sugar to taste

Grind shallot, garlic, candle nuts, coriander, and pepper until mixed. Saute in vegetable oil, add ginger, galangal, bruised lemon grass and kaffir lime leaves until fragrant. Add clam juice to the pan, mix well. Add water and cook until it boils, then reduce the heat to simmer. Add tiny clams and cook for additional 15 minutes. Add salt and sugar to taste.

To serve:
In a shallow bowl, mix 1 tbs of petis udang, 1 tbs fried garlic, 1 thai chile (cabai rawit. Add more if you like), salt and sugar. Add lime juice liberally.
Put cubed lontong and scoop of tiny clams on top of it, add liquid from the clam. Before you eat it, mix the liquid inside the bowl with petis mix on the bottom. Prepare wedges of limes on the side, and add more lime juice if needed.


Lemet (Ketimus)

500 grams tapioca, finely grated (or make a paste of tapioca)
100 grams fresh grated coconut
200 grams jaggery, finely chopped
1 tsp salt
1 tsp vanilla powder (optional)
2 - 3 banana, cut into long pieces
banana leaves as required

Mix all the ingredients until well-combined. Take one sheet of banana leaf. Put one tablespoon of tapioca mixture and add one piece of banana. Wrap them by rolling the banana leaf and fold in both end of the leaf. Repeat wrapping process to the remaning mixture. Put all the wrapped lemet into a hot steamer, and steam for 40 - 50 minutes. Let it cool before serve.

- To make the work easier with the banana leaves, heat the surface of the leaves over a small flame. It will make it more soft and easy to fold without breaking it.
- To make the tapioca paste, you can cut them to small pieces and put it in a blender (food processor) instead of grate it.

Fried Banana (Pisang Goreng)

# 1/2 cup self-raising flour
# 1/4 cup corn flour
# 1 tbsp rice flour
# Pinch of salt
# 1/2 tsp baking powder
# 180ml water or just enough
# 1½ tbsp oil
# 5-6 bananas, halved
# Enough oil for deep-frying

Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.
add with chocolate or anything what you wanted... taste good.

source: myresepi.blogspot.com


Crayfish laksa


For the paste

* 2 tsp dried prawns, dry roasted
* 1 tsp belacan (dried shrimp paste), dry roasted
* 1 tsp fresh turmeric, grated
* 5cm piece of galangal, peeled and chopped
* 3 birds eye chillies
* 3 coriander roots, washed twice
* 1 lemongrass stalk, outer layer removed and finely sliced
* 15 Vietnamese mint leaves
* 8 kaffir lime leaves, rib removed
* 6 red shallots, peeled and sliced
* 4 garlic cloves, peeled and sliced
* 30g candlenuts
* 1 tsp coriander seeds, roasted and ground

For the laksa

* 440ml coconut milk
* 500ml light chicken stock
* fish sauce
* lime juice
* palm sugar
* 1 x 1kg freshly cooked whole crayfish
* 400g teardrop rice noodles
* 100g bean shoots
* 1/2 bunch Vietnamese mint, picked
* 1/2 bunch coriander, picked
* 3 tbsp fried shallots
* 1 birds eye chilli, seeded and finely sliced
* 2 kaffir lime leaves, cut into fine threads


· For the paste: Combine all ingredients in a food processor and blitz to a paste.
· Fry the paste in a little oil to release the fragrances.
· For the laksa: Add coconut milk, bring to the boil and simmer for 10 minutes. Add the stock and simmer a further 10 minutes. Season with fish sauce, lime juice and palm sugar to taste (it should be salty, sour and sweet all at once).
· Remove tail meat from the shell and cut into 2cm chunks. Remove leg meat from the shell and reserve with the crayfish chunks.
· Put the noodles in boiling water for 1 minute and strain.
· Warm the crayfish meat in a small pot of simmering laksa. When hot, strain off the cray meat, and add the broth back into the main pot.
· Mix the bean shoots, Vietnamese mint, coriander leaves, 2 tbsp shallots and chilli in a bowl.
· Divide the noodles between four deep bowls. Place a handful of the bean shoot mix in the centre of each bowl. Share the warmed cray meat between each bowl, arranging around the bean shoots.
· Ladle the hot laksa broth around the bean shoots to barely cover the cray meat.
· Garnish with kaffir lime threads and remaining shallots.

Serves 4

source: cuisine.com

Leek and Salmon Souffle

Ingredients :

* 20 g butter
* 1 leek, thinly sliced
* 1/4 cup flour
* 1/3 cup water
* 375mL CARNATION Light & Creamy Evaporated Milk
* 2 tbsp chopped parsley
* 210g can salmon, drained and flaked
* Pepper
* 1/4 cup grated Parmesan cheese
* 6 egg whites

Preheat oven to 200°C. Grease 4 x 1 cup capacity soufflé dishes.

Melt butter in pan. Cook leek over a gently heat for 5 minutes.

Mix flour and water to a smooth paste, combine with CARNATION Light & Creamy Evaporated Milk and add to leek. Bring to the boil, stirring, then remove from heat and add parley, salmon and cheese.

Beat egg whites until stiff, fold in leek mixture. Spoon into prepared dishes and bake 20 minutes. Serve immediately.

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

source: cuisine.com

Mud crab with pepper and rosemary

Ingredients :


Cook crab according to method outlined (left). Turn on its back and remove shell, then grey, feather-like gills. Split crab in half, top to bottom. Remove front claws and cut body into four pieces. Heat olive oil in a wok or braising pan and gently fry garlic and rosemary sprigs for 30 seconds. Add crab pieces and stir. Raise heat. Add wine and cook until a few spoonfuls remain. Turn off heat. Add butter, parsley sprigs, pepper and salt to taste. Stir well and serve hot.

Serves 2

source: cuisine.com

Roasted ocean trout with sultana and pine nut stuffing

Ingredients :

* 75g sultanas
* 50g pine nuts
* 60g fresh breadcrumbs
* 1 garlic clove, finely grated
* 4 tbsp parsley, chopped
* Sea salt and freshly ground pepper
* 4 ocean trout or salmon cutlets
* 2 tbsp extra virgin olive oil
* Flat-leaf parsley or watercress for serving
* 1 lemon, cut into quarters


Soak sultanas in 100 millilitres of hot water for 20 minutes, then drain.
Toast pine nuts in a hot pan and chop roughly. In a bowl, mix sultanas, pine nuts, breadcrumbs, garlic, parsley, sea salt and pepper, mulching the mixture with your hands until well mixed. Now, imagine each cutlet is a pair of trousers. With a sharp knife, cut from the crotch down each inside leg, removing the fine ribcage bone. Cut either side of the backbone from the crotch to the top and remove the bone (try not to cut through the skin completely, although it doesn't matter if you do). Feel the flesh for any pin-bones and tweezer them out. Re-shape each cutlet into a round, trimming off the fatty ends. Fill the centre with the sultana stuffing, pat it in firmly and tie into a round with string. Scatter any remaining mixture on top, place on a tray lined with lightly oiled baking paper and refrigerate for 30 minutes (this can be done up to a day ahead). Heat the oven to 200C. Drizzle the fish with olive oil and bake for 15 minutes or until cooked. Scrape off any white residue on top and serve with sprigs of parsley or watercress andwedges of lemon.

Serves 4

source: cuisine.com

Pepper steak with red wine, parmesan and chilli


For the steak
* black pepper
* 1 tbsp butter
* 4 fillet steaks (about 150g each)
* 100ml red wine
* 100g parmesan, shaved
* 1-2 large red chillies, finely sliced
* 2 tbsp flat-leaf parsley leaves

For the mash
* 800g sweet potato, peeled and cut into chunks
* black pepper
* 2 tsp butter
* 5-6 tbsp milk

For the mash:

Cook sweet potato in lightly salted boiling water for about 10 minutes or until tender. Drain, add ground pepper, butter and milk and mash until smooth.

For the steak:

Grind black pepper coarsely on both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes on each side, or until cooked as desired. Remove steaks from pan and rest in a warm place.

Add wine to pan and stir over medium heat, scraping the residue from the base of pan. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley.

Serve with mash and green salad leaves.

source: cuisine.com



Ingredients :

600 g Beef rump
30 g Turmeric roots
20 g Ginger roots
50 g Garlic
100 g Shallot
50 g Candlenut
20 g Red chili
5 g Kaffir lime leafs
30 g Lemon grass
200 g Black Nut (Kluwek), cleaned and soft
10 g Coriander Powder
2 g Bay leaf (Salam)
20 g Galangal
3 g Cumin
White Pepper Powder
White Sugar
Vegetables oil

Method :

*Clean the beef rump and cut into cubes.
*Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
*Heat pan and put all blended ingredients and saute until cooked and smell good.
*Add beef rump cubes and water to make the stock.
*Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
*Season with coriander powder, cumin, salt and sugar according to taste.

Notes :
This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and krupuk udang.

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