[huotari]

Here's a bread recipe for anyone interested... Its a Finnish coffee bread called 'Pulla'. It has a sweet taste, and great to just snack on or to share while having coffee/tea etc.


1/2 x To 3/4 cup warm water
4 tbl Sugar
1 pkt Active dry yeast
2 x Eggs
2 3/4 cup All-purpose flour
1/4 cup Cold butter or margarine, cut into 4 pieces
1 tsp Salt
1/2 tsp Ground cardamom <-- or you can use cinnamon.
Also, you can use vanilla too, just 1 tsp. My Mummo loves to use raisins, almonds, poppy seeds or sesame seeds on the top too.

Makes 1 loaf
Crushed sugar cubes, pearl sugar and/or sliced almonds
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Add 1 egg and stir until blended.
Fit processor with steel blade. Measure flour, butter, remaining 3 tablespoons of the sugar, salt and cardamom into work bowl. Process until mixed, about 15 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in warm place until coubled, about 1 hour.
Punch down dough. Divide dough into 3 equal parts. Shape each part into 18-inch strand. Braid strands together and place on greased cookie sheet.
Tuck ends under and pinch to seal. Cover loosely with plastic wrap. Let stand in war place until doubled, about 1 hour.
Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid.
Sprinkle with sugar and/or almonds.
Bake until loaf is evenly brown, 20 - 25 minutes. Remove from cookie sheet and cool on wire rack.

[ilovetakeshi]

Legendary ---> http://www.cooks.com/

[A Beautiful Struggle]

BLUEBERRY PUDDING CAKE

SERVES 6 TO 8 (BREAKFAST OR DESSERT)
Active time: 15 min Start to finish: 50 min

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups) - I use just a tinsey bit less
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk - I try to avoid using Deans; I instead use Oberweis milk
1 stick (1/2 cup) unsalted butter,
____melted and cooled slightly
1 teaspoon vanilla


1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
3.5. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
4. Spoon batter into backing pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). ** It is important to spread the blueberries evenly. Or else you will get an uneven blueberry to flour ratio. Unless you really really like blueberries. Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
Cooks' note:
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

[coolieever]

i know how to make fried ice cream!!!
ingredients:
ice cream (obviously...)
cinnamon and sugar
corn flakes

1. roll the ice cream into a ball
2. wrap them in plastic wrap
3. put them into the freezer for 1-3 hours (more or less, it depends how melted it was when you rolled it into a ball) just wait untill it isnt mushy and gross...
4. take them out of the freezewr, take off the plastic wrap, and roll them in cinnamon and sugar.... then you wrap them up and put them in the freezer again...
5. take them out, unwrap them, and roll them in crushed corn flakes...
6. if you must, put them in the freezer for awhile
7. take off the plastic wrap and put them in the fryer for about 10 seconds...
8. enjoy =D

[supermonkey]

Someone requested recipe for sponge cake~ so here it is =] it a recipe my mum used.. the cakes it makes are pretty big.. approx 25cm wide by15cm high (smaller tins for smaller cakes)

ingredients:- 6 eggs seperate whites and yolks
- 80gm white sugar
- Cream of tatar 1/2 ts
- 170gm Self raising flour
- 2/5 cup vegetable oil
- 1/2 cup milk
- Melted butter - optional. DO not add if you are weight concious =]

Other needs- Electric beater (hand beating is not recommended.. your cake may turn out very flat)
- 2 large mixing bowls - oil the base and sides up)
- measuring equipment
- wooden spoon
- the white ... scraping tool (sorry, i forgot its name)

Method:
1- Preheat oven to 180deg
2- Beat egg whites, sugar and cream of tartar for 5mins/until white and fluffy and and leave fridge for later use
3 - Beat egg yolk, gradally add sugar, milk, oil, and (butter optional )and flour. Mix well.
4 - Add egg-white ingredients to egg yolk ingredients. Hand Fold gently using wooden spoon without changing direction of stiring.Try to allow as much air as possible into mixture for more fluffyness

WHEN POURING BATCH INTO TIN, pour like this

do not try to even it up in the tin by moving the tin about, it will cause the cake to lose its fluffyness.

5. Pour mixture into the cake tins and bake for 30mins. WATCH FOR BURNING, when golden brown or toothpick
6 - After baking, remove cake from oven and place tin upside down and leave to cool.- this allows the cake to stay fluffy--- (if ur cake is higher than the brim of the tin, try to find something to prevent the cake from getting squashed.)
7 - When cool, use a knife to remove the cake from the tin by scraping the inside edges.
8 - Serve as it is or if you want to decorate... add wiped cream, fruits or powdered sugar to your fancy.


illustrated instructions avaliable here:
http://www.leisure-cat.com/frm_1358.htm


sorry for the typos i have missed correcting

[DUCKIE VUE]

i don't know what its called but i saw it on the Drama " Full House " where the gurl was mixing all these stuff together ( i think is was rice and dunno the rest ) in a bowl and when she left Bi was eating it and when she came back Bi choke on it ...

anyone know whats it's call and have the recipe for it ...

[koumi]

^just any banchan...you can get recipe at www.xanga.com/koreancooking

[Ladyhawke]

This is a recipe clipping from O Magazine. It's a recipe for Double Soy Ginger Tofu.

[Ladyhawke]

Do any of you guys have a recipe of a Strawberry Cake ? Thanks ! = D

INGREDIENTS:

Cake

* 1 package white cake mix
* 1 package (3 ounces) strawberry-flavored gelatin powder
* 1 cup vegetable oil
* 4 eggs, lightly beaten
* 1/4 cup water
* 3/4 cup mashed strawberries

Icing

* Strawberry Icing
* 1/2 cup butter
* 1 pound confectioners' sugar
* 1/4 cup mashed strawberries

How to make the cake:
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.

How to make icing:
For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides. You can decorate with strawberries. If you want you could add other types of fruit like sliced kiwi or blueberries.

[Ladyhawke]

does anyone know any good chocolate recipes that don't take too long to cook, like truffles and stuff?

The best chocolate to use for cooking is Ghiradelli IMHO. You could also use Nestle or Hershey products.

Ghiradelli Recipes


Chocolate Truffles
Yield: 30 Truffles

* 2 cup(s) Ghirardelli 60% Cacao Bittersweet Chocolate Chips (formerly Double Chocolate)
* 1/3 cup(s) Ghiradelli Unsweetened Cocoa

* 1/3 cup(s) heavy whipping cream
* 6 tablespoon(s) unsalted butter, cut into small pieces


Directions
In a small saucepan, bring the cream to a simmer. Remove from heat, and stir in the chocolate and butter. In a medium-sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Pour the cocoa coating into a pie plate.

Line an airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1" ball. Drop the ball into the cocoa coating. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Note: Unsweetened Cocoa can be replaced with 3/4 cup finely chopped almonds or pecans

Nestle Very Best Baking
Hershey Kitchens - Recipes

Anyone have recipe for Sushi??

Maki Recipe
Sushi Making Demos
Making Nigiri

[Ladyhawke]

Does anyone know of a good recipe for thin, crunchy cookies?

If you want Korean-Style Think Cookies, try this recipe offered by the Korea Times:



Maejagwa (Thin Cookies)

This recipe is based on 'Lee Wade's Korean Cookery,' edited by Joan Rutt and Sandra Mattielli and available at most major bookstores. - ED.

Ingredients

Two cups of flour (preferably glutinous rice flour), 1/2 cup of sugar, 1/2 cup of rice wine, oil for frying, 1/2 cup of honey, and 1/4 cup finely ground pine nuts

Instructions

1. Mix the flour, sugar and wine in a bowl to form dough. Then, thoroughly knead the dough mix.

2. Roll the dough 1/8” thick. Then, cut it into rectangles measuring 1” X 1 3/4.” Cut three slits in each piece and twist one end through the middle slit.

3. Deep-fry in oil at approximately 350 F until light brown. Remove from oil and, while still hot, dip in the honey before sprinkling with finely ground pine nuts.

(These can also be made as flat cakes, kangong, either round or square. They are often tinted when served at parties.)

-KIM HEE-SUN

or

THIN SUGAR COOKIES

2 sticks butter (1 c.)
1 c. sugar
1 egg
2 tsp. vanilla
2 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt

Cream butter. Add sugar, egg, and vanilla. Mix until light and creamy. Sift flour, baking soda, and cream of tartar together. Gradually blend into butter mixture. Chill dough.

Roll into small balls and press balls down with your fingers (dip your finger in flour). Put on greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until brown around the edges. Makes 4-5 dozen.

Credit: Cooks.com

You could also invest in a Pizelle maker. This maker makes thin, stenciled Italian style cookies.

[Ladyhawke]

A nifty Food Blog I thought I would share:

http://www.sugoodsweets.com/blog/

[xsilentangel]

alone tonight? cook yourself a korean meal XD like kimchi, etc.

www.xanga.com/koreancooking

AMAZING recipes and it's really easy to make the food! & there's a lot of recipes.

[thea_]

Does anyone have the recipe for korean style sushi? I had it saved but somehow I lost it. heheh...i'm such a dork. ^^

is kim bap? I found this

3 1/2 cups Kimbap rice
3 sheets roasted seaweed
5 oz (140g) lean beef

1 small cucumber
2 oz (60g) carrot
7 dried mushrooms
2 eggs, beaten

A:
2 T soy sauce
1 T sesame oil
1 t sugar
1/2 t cooking wine
Crushed garlic, roasted sesame seeds, finely chopped green onion

B:
1 t sugar
1/4 t salt
Salad oil, salt and pepper



How To Make Kimbap Rice

Ingredients: 3 1/2 cups cooked rice Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt)
Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a large wooden spoon, mix with a slicing motion. While you mix, have a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra liquid away.
* Procedures

1. Cut beef into strips.

2. Combine A; add beef to marinate.

3. Halve cucumber lengthwise, then but into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water.

4. Cut carrot into 2 in (5cm) long strips.

5. Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly.

6. Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper.

7. Mix egg and B well. Pour over lightly greased square omelet pan thinly.

8. When half-set, roll from far aside tightly. When golden brown, remove from heat.

9. Cut lengthwise in three.

10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently.

11. Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered.

12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.

13. Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other.

14. Roll up and shape. Press ends.

15. Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.

Serves 4, makes 3 rolls

[koumi]

what is the name of the Korean drink that's kind of sweet and has rice in it?
And how do you make it??

it's called shikye. I never made it but you can find recipe online just google for rice drink. Here's recipe I found.

http://www.skynews.co.kr/skynews_main/engl.../dishes_046.htm

I like my shikye with less rice. ^^

[wee33]

here's a recipe i recommend. i recently made this because the weather was so hot and i was cooking dinner and i needed something easy and delicious. i also needed a veggie side dish. it's great! very delicious. i got this off of allrecipes.com. it was under the asian category

INGREDIENTS:
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

i just want to make a note, do not toss in the noodle, almond and sesame seeds mixture till right before you eat because they'll get soggy if the sit to long with the oil and cabbage. and the ramen noodle w/ sesame and almond mix is soooooooooooo good! never knew something so simple can be so delicious. i ended up eating all the ramen noodles and almonds

[Ladyhawke]

here's a recipe i recommend. i recently made this because the weather was so hot and i was cooking dinner and i needed something easy and delicious. i also needed a veggie side dish. it's great! very delicious. i got this off of allrecipes.com. it was under the asian category

INGREDIENTS:
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

i just want to make a note, do not toss in the noodle, almond and sesame seeds mixture till right before you eat because they'll get soggy if the sit to long with the oil and cabbage. and the ramen noodle w/ sesame and almond mix is soooooooooooo good! never knew something so simple can be so delicious. i ended up eating all the ramen noodles and almonds

That sounds yummy Wee

[Ladyhawke]

Yogurt Soju Cocktail

It is built like a highball, meaning that the ingredients are poured directly into the glass in a certain order with no stirring or shaking.

1 shot of Soju
Fill glass 2/3 full with Drinkable Plain Yogurt
Top with Lemon Lime Soda (Sprite, Chilsung Cider, 7-Up)

This can be had with or without ice. It's a very refreshing drink and not as high in alcohol as other highballs. You can drink a lot of these and not get dehydrated while having your summer BBQs.

[nonamebrand]

Green Tea Ice Cream
Ingredients:
200ml milk
200ml whipping cream
3 egg yolks
10g green tea powder
80g sugar
*Direction:
1. In a pot mix milk and cream together and bring to simmer. If you put more milk, you can enjoy the slushy feel, and if you have more cream, the ice cream becomes a lot creamier. Once the mixture comes to simmer, take it off the stove and let it cool in the refrigerator.
2. In a separate bowl, combine green tea powder, sugar, and egg yolks.
3. When the milk mixture has cooled completely, combine the green tea mixture with the chilled milk and cream.
4. When the mixture is thoroughly combined, pour it in a container and place it in the freezer.
5. Every 2 or 3 hours, take out the ice cream and stir to add air bubbles. The softness of the ice cream is supposedly determined by the amount of air bubbles in it.
6. You may add a bit of walnuts or almonds to make the ice cream a lot nuttier and give it some texture.

isn't it bad to eat raw egg yolks?

anyone know how to make those steamed MIlk desserts? I bought those packaged on in HK and it tasted sooo good, but they don't have it here T_T

my mom makes something thats steamed w/ milk and egg... its like a custard. i dont have the measurements though... my mom s teams everything in a bowl, so she uses the bowl to measure.

1 egg per person (just egg whites taste better, smoother. imo)
milk
sugar
ginger juice (optional)

1) put the egg in a bowl and whisk it up a bit
2) put the milk in a small sauce pan and add sugar, stir over low heat until the sugar is dissolved DONT LET THE MILK BOIL
3) let the milk and sugar mixture cool a bit and then pour it in the whisked egg, make sure you stir the egg at the same time so it doesnt coagulate(sp) add the ginger juice
4) put a bit of water (make sure the water is a little less than half way up the bowl) in a deeper pot (deep enough for the bowl to sit in)
5) put the dessert in the pot, and cover. turn the heat on high and when the water is boiling (1 min or so) turn the heat down low and wait about 10 minutes.

your dessert should turn out to be really smooth and custardly-like. it takes a while to master the cooking process.

to get ginger juice, all you ahve to do is finely grate some ginger and squeeze out the juice. a little goes a long way.

[koumi]

I only know the korean soup which takes like 30 minutes or less. You can look up recipes for dduk gook, dwen jang chigae and miyuk gook. Those are the three korean soups I can make. I can't tell you the exact steps so better off getting it from online.

Here's site you can check.
http://www.geocities.com/ypmljulia/