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What can I do with leftover marmite?

Rcallner, it was extremely thin But it's still too salty for me as a bread spread.... Iwill try the way suggested by Mogadishu as well. Thx.

Sep 20, 2011
goute in Home Cooking

What can I do with leftover marmite?

It's been a mystery for me about the taste of marmite and I finally decided to take one from the shelves of my local grocery store. The taste ....explains well why it is called an acquired taste and the marketing slogan 'love it or hate it'.

Before throwing away this sauce, what else I could do with it? I was thinking about putting some sugar and soy sauce together to make a dish of ribs. Any other ideas? Gurrr... I almost Think that it is a salt replacement.

Sep 20, 2011
goute in Home Cooking

how would you cook beans

you're right that most bean soups come with various herbs. The idea of putting cumin in a soup, however seems to be going too far from my taste buds. (i don't really get used to drinking cumin and much herbs in any soups).

My diet plan allows to take herbs but i'm only okay with coriander and black peppers. i like it either way.

Jun 25, 2011
goute in Home Cooking

Popular dishes worldwide

Hong Siu Yuk (Braised meat with soy sauce) is one of a fairly popular Chinese dish with dozens of variations . Here is the easiest and simplest one I've adapted over time and i like it so much.

Ingredients:
500g pork belly, boiled in boiling water for 3 minutes to remove the dirt and set aside
1 short cinnamon stick (long as a thumb)
1 tablespoon sugar
4 tablespoon light soy sauce ( Sang Chao) + 1 tablespoon soy sauce (Lo Chao)
1 large cup chicken broth or just water

Directions:
Prepare a large pot, put in everything and bring to a boil. Turn to the low heat and let it simmer for 3 - 5 hours. I often do it in a rice cooker and a slow cooker should work fine too.

After the meat is done, place a wok over low heat and stir fry a few tablespoons of sugar on it, keep stirring it until lighting brown. Then transfer the meat and its sauce from the rice cooker to the wok. Lightly stir it and cook until the sauce becomes sticky.

Jun 24, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

herbs and onions (and garlic too) really boosts the flavor of the plain chicken breast and i enjoy it, but i still couldn't resist to use some soy sauce which is quite good for me. The sodium level is a concern but i've limited my use of it carefully.

Jun 24, 2011
goute in Home Cooking

how would you cook beans

thanks! The recipe is fresh to me.
I have a problem looking for lentils in the place i'm staying (that's weird but i really can't find it out), and there isn't borlotti available too, but i will try it with other beans.

Jun 24, 2011
goute in Home Cooking

Egg Salad Gribiche

please give me one.............................yummy!

Jun 24, 2011
goute in Recipes

how to make chicken breast better when cooking in water

mamachef,

I've actually had some experiences in cooking but i have troubles cooking with a way lesser salt, oil, sugar and other seasonings that contains fat and sodium. i just tried to fry it again and this time, I started to add very limited oil to cook first time in the past 15 days.

Fried Curry Chicken Breast

30% Chicken breast : marinated with wine and garlic
70% chopped garlic , onion, some chili pepper flakes
Seasoning: some ground curry powder (box mix, oil free, )
Oil: 1/2 teaspoon oil (only for frying the onion-garlic mix until brown)

I fried the onion and garlic with the limited oil (usually i will use much more), then added the curry powder mix , and water (i would use chicken broth in the past). When it nearly dried out, i put the chicken, and stir-fried it .

It's spicy n tasty and reasonably low fat.

Jun 24, 2011
goute in Home Cooking

how would you cook beans

Perhaps. I will try it two days later when i finish all my beans in the fridge.

Jun 24, 2011
goute in Home Cooking

how would you cook beans

couldn't agree more. The gravy always tastes better in a day after and saved some electricity if it's soaked before cooking. I actually will also soak them (usually 3 hours- overnight) but i found that when cooking kidney beans, the cooking time i can save isn't that obvious.

I avoid adding fat because of my strict diet plan. i have some other sources of fat (chicken breast or lean cut). I will take a scoop out and cook them with the lean meat just a few minutes before i have my meal.

Jun 24, 2011
goute in Home Cooking

Rinse the rice?

I do it for all sorts of rice (including brown rice) because I never see how they pack it. Would it be dusty, and contain some bugs...If that's organic, it's good for bugs too.

But i don't really see the point . The bran layer and the germ of brown rice can prevent from losing anything when you only rinse it for a while.

Jun 23, 2011
goute in Home Cooking

Rinse the rice?

When I was a kid, there was a new brand of rices claiming that you don't need to rinse it.

When I brought it , no one could stand the idea of not rinsing it, so we still keep our practices and the brand vanished soon. I think everyone likes to rinse it. ( just like the fact that i rinse everything I got from the wet market)

Jun 23, 2011
goute in Home Cooking

how would you cook beans

Hi everyone,

Beans have been taken as an important source of protein when I'm on a diet.
At first, I hated the idea of having beans in my diet, but I really love it now.

Kidney beans are great because it has pretty balanced distribution of carbs and protein (50% vs 50%). There's also a lot of attentions coming to the benefits of soybeans.

In these days, I've made a lot of mexican-style (kind of) bean soups which are really hearty and tasty. Wondering if anyone has other interesting recipes?

Mexican-inspired bean soup with no added oil and no added sugar.

- 300g kidney beans + 100g mixed beans (black, soy, pinto)
- 5 large tomato, chopped
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 1 carrot, diced
- 5- 30 bird's eye chilies
- water (just some more than enough to cover everything. Most ingredients will shrink and release the water anyway. )

Directions: Put everything into a large pot, bring to a boil for 30 minutes. Turn off the heat, cover it tight, and come back 10 hours after. I like the way to cook it because it's safe, easy, and almost attention-free.

Serving: enough for 2-3 day consumption ,
I put it in a tupperware and take a scoop of it whenever I want to it. ( I take 6 small meals a day, 3 of them are bean soups, the rest is chicken breast, egg whites , veggies.)

Jun 23, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

I think you're right that i should take some chicken thighs (skinless) and it tastes better, although its protein is 16% lesser than the breast and contain more fat percentage. Anyway, I will try some. After all, any diet must be sustainable on my tongue if i want to keep it going.

thighs (66% protein, 30% fat , 119 calories per 100g)
http://www.bodybuilding.com/fun/nutri...

breast (84% protein 10% fat, 110 calories per 100g
)http://www.bodybuilding.com/fun/nutri...

Jun 23, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

20 minutes for chicken breast....would it be too long?

When cooking in the water, it often takes only 30 seconds to make the sliced chicken breast done and the texture sometimes turns out chewy and dry if i simmer it for a longer time (2 minutes) .

Jun 23, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

Thanks for everyone for all the suggestions. Today i tries to use a few drop of water to "fry" the chicken with some garlic, and use the low heat to cook the breast with some bean soup. It tastes much better.

Jun 23, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

I actually got some fat from my diet snack like sunflower seeds and many types of beans (kidney, soybeans, black, pinto) , 300-500g chicken breast a day, and 1 egg yolk. That's why i don't want to add extra oil to my diet.

Jun 23, 2011
goute in Home Cooking

how to make chicken breast better when cooking in water

Hi,

I'm on a diet and haven't used any added oil in the past 15 days. Like many dieters I also rely on chicken breast s (and beans) to support my intake of protein.

The chicken breast has been cooked into a soup or just plain water. The taste, everyone can expect, is pretty bad.

I've tried to marinate those meats with some wine, salt and soy sauce and it tastes better, but i'm wondering if there's any non-baked recipe that adds no extra oil to chicken breast? (i don't have an oven)

Jun 23, 2011
goute in Home Cooking

Vegan tofu pizza.

WSJ came up with an interesting article about tofu pizza in a secretive north korea where cheese is hard to find.
http://blogs.wsj.com/korearealtime/20...

Not convinced, but google also shows up a big list of tofu pizza recipes which really give me some hopes of having a vegan pizza.

did anyone here make a pizza like those before? how does it taste like?

Mar 14, 2011
goute in Home Cooking

meat addict goes veg... help!

Same here. I often include some tofu (soy bean curd) in my dinner for its richness in protein.
http://www.wikimama.com/recipe/Catego...

If you feel like experiment, vegan baking (bread without egg ) is a real challenge.
http://www.veganbaking.net/

Mar 14, 2011
goute in Home Cooking

ideas for oil-free vegan soup

How could I forget butternut squash. Going to mix the mashed pumpkin and tomato together tomorrow and i could imagine that it wouldn't taste bad.

Information about Cloud ear fungus (i think the more common name is Wood ear fungus, a common ingredient in many asian cookings)
http://en.wikipedia.org/wiki/Cloud_ea...
http://www.thaitable.com/images/ingre...

Mar 14, 2011
goute in Home Cooking

ideas for oil-free vegan soup

In these days, as I've gained some weights, it's time to go back on diet. Many oil-free dairy-free vegan recipes are too plain for me and i can't eat anything without chili.

Here is my recipe: It tastes a little bit like a Thai soup and I can eat it in my whole day.

Wondering if anyone has some vegan soup recipes to share? And any suggestion on the variations on this soup is appreciated. Do i miss any ingredients that helps to make the soup more nutrient-balanced?

My recipe
4 cups water
8 large tomatoes, mashed (antioxidants/ anticholesterol / prevent prostate cancer)
2 large carrots, cubed (vitamin A)
1 large onions, chopped (anticholesterol, anticancer, and antioxidant)
3 slices of firm tofu, cubed (healthy sauce of protein and calcium)
2 Cloud ear fungus, finely sliced (anticoagulant)
1 large potato, diced (carbohydrate)

Seasoning:
some salt
some red eye chili peppers, finely minced ( optional, I put 5-8 but you may adjust it)
some corianders, finely minced (optional)
some lime zests, finely minced (Vitamin c) - optional

1. In a large pot, bring water to a boil. Cook the tomatoes until completely soft.
2. Remove the tomatoes and add all ingredients except coriander into the pot.
3. Remove the skin of tomatoes and mash them. Put it back to the pot.
4. When the soup is boiling, turn to a low heat. Simmer for an hour.
5. Garnish with coriander and zest when served
(it may be good to blend parts of soup but i don't have a blender)

Mar 14, 2011
goute in Home Cooking

Hot-and-Sour Soup

lily, if you use white vinegar, it's not the (shanghaiese) hot and sour soup. The flavor of chinese black vinegar is so different than the white one.

traditional version also contains blood pudding and black wood ear (a kind of fungus)

Mar 07, 2011
goute in Recipes

turn yogurt into cheese?

Long time ago I was told that it's probably to make cheese from cheap yogurt with warm water but I don't remember the tricks exactly. As far as i can remember, the jewish family who showed me this put some packaged yogurt into warm water and left there overnight. On the other day, they said they're going to use it to make some desserts but i left a day earlier.

Do you know what this cheese is like exactly and how i can make it?

Jan 19, 2011
goute in Home Cooking

Buying spices in Hong Kong plus a few other ingredient questions

In the Wanchai Wet Market, i can find tons of spices for indian and thai food but i'm not familiar with north african cuisine. If it's similar to the Middle East cuisine, probably you can find similar spices in those places. The biggest one is probably Sing Fat Coconut (成發揶子) which has been there after the second world war.

Jan 19, 2011
goute in China & Southeast Asia

What's your "secret ingredient?"

For brown-color stew, i often add some fish sauce and oyster sauce to enhance the flavour. They're kind of natural msg that plays a magic on a dish. For serious cooking, i like to add a small slice of jin hua ham (jin hua is a place near to Shanghai). It really gives a boost of flavor.
http://en.wikipedia.org/wiki/Jinhua_ham

What's in common among all these ingredients are.....they're all rotten stuff. Oyster sauce and fish sauce can be said to be the liquid from a rotten corpse and ham by itself is a corpse.

Jan 19, 2011
goute in Home Cooking

Asian Noodle Soups Ideas..

i like to have my noodles with bak kut teh ( malaysian-singapore cuisine) with some white pepper and the flavours of many spices.

herbs and spices: star anises, cloves, dong quai (female ginseng), white peppercorns, black peppercorns, garlic , cinnamon, fennel seeds and i go crazy for it.

Jan 19, 2011
goute in Home Cooking

Ma Po Tofu

With bay leaves and tomato paste, it looks more like a Italian-Asian fusion food to me. I wouldn't call it Mapo Tofu but your recipe seems feasible to me. I'll definitely give a try.

The original Szechuan style and Japanese style (probably influenced by Hong Kong-Cantonese cooking) is less complicated.

http://www.wikimama.com/recipe/Mapo_d...

Jan 18, 2011
goute in Recipes

please suggest slow cooker recipes ...for newbies

thanks a lot redfish. frank's redhot wing sauce is probably not available in cambodia but i will tell my friends to try to blend it with what they can buy there. the sauce i'm going to use is like this:
http://www.wikimama.com/recipe/Buffal...

i'm just not sure if a rice cooker can do the pot roast right.

Jan 18, 2011
goute in Home Cooking

please suggest slow cooker recipes ...for newbies

my friend works in a small team (4-6 people) in Cambodia and despite plenty of supply of food, restaurants are either under the par, overpriced, or serve the same dishes everywhere. Cooking is the way to go but people in this forum (amater pro) probably couldn't imagine how difficult for some people to put the salt right, fry things in right heat and cook in the right time.

After my advice, they bought two rice cookers which works like a slow cooker. One is for cooking rice, another one for making stew and simmering anything. Stew seems to be a "tolerate dish" which can accept most mistakes and usually tastes acceptable and using rice cooker (like slow cooker) means that the change to catch on the bottom is near to zero.

Could you recommend some easy recipes for someone who don't know anything about cooking?

Here is one of the recipe I gave them. I test it at my home rice cooker with detailed measurements.
- 2 pounds pork ribs, cut into pieces.
- 200ml soy sauce
- 4 tablespoons sugar
- 3 teaspoons salt
- two star anises, 1 small piece cinnamon, 5 teaspoons minced chilis
- 2000ml water

How-to:
put everything in a rice cooker, cover the lid , simmer for 3 hours. Remove the excess oil afloat on the stew and serve.

...It's rather simple but they told me that it's the best food they've ever had in the whole month. Can you recommend some easy dish like this?

Jan 18, 2011
goute in Home Cooking