origamicrane

You bought it a few years ago and still haven't tried to make it??? it either something like cendol in which case just treat it like tapioca and soak and boil or like cassava crisps that you fry?? is there and ingredients list on the package? post some photos

Michiaki is no more heck! its been less then 6 months and i never even managed to get there.

have you seen your write up in the metro today? very positive

As a student i used to spend sunday evening just cooking in bulk. I would just freeze everything so during the week i would just have to defrost and reheat stuff. For me one of the most important things is that the food has a sauce and it is tasty. So not sure if you have any good butchers in your area but i think a good start would be to go down and get a whole load of soup bones and it will only cost you a few cents. Just take a lazy sunday and turn the whole lot into stock and freeze it all. From there you can make beautiful soups and sauces for pies, risottos, noodle bases, cous cous, curry etc.

let me know how you get on and if you like it. Make sure the mango is super ripe and you could puree half the mango and dice the other half. Another popular asian addition to the sago is diced boiled yam or taro. Pomelo is good too but i think any fruit would go well with sago and coconut milk.

Well, first, you get a wooden shack... ← wooden shack? that for the piggy?

thats was a pretty interesting article and i agree with the conclusion nothing wrong with msg but i wouldn't use it at home.

no problem yeah definitely try making sesame seed ice cream one of my favourites. although i think i might have to try poppy seed too now oh well i think many a good dish was created by accident

sushi rolls are brilliant for picnics.

poppy seeds? you mean sesame seeds right? You can just use white sesames seeds actually but I like the grey colour that results from using black seeds. I use black and white sesame seeds together when I am dry roasting the seeds. It's hard to tell when black seeds are done so if you mix white seeds in when the white seeds go golden you know the black seeds are done too. Otherwise ou can burn the black seeds. Cool let me know when you do figure out the green ice cream I will definitely come down to try that. a Flight of Emerald ice?

Nobu style black cod without the 3 day marinade Serves 5 as Main Dish. Nobu style black cod this recipe is slightly different from the one in the book and uses yuzo miso and doesn't require a 3 day marinade. 5 g Black cod fillet aka Sable fish (alt. sea bass) 50 ml yuzu miso (or white miso with 1 Tbsp of yuzu or lemon juice) 50 ml sake 50 ml mirin 50 ml sugar 1. gently heat the sake, sugar and mirin until the sugar is dissolved. 2. Stir in the yuzu miso 3. keep stirring until the miso dissolves. 4. heat gently for 15 minutes until you see a slight darkening of the marinade, stir ocasionally 5. take off heat and allow the marinade to cool to room temperature. 6. pour over the fish fillets and allow to marinate for at least 6 hours in the fridge. 7. grill skin side down for 3 minutes then skin side up until done or until the skin is crispy. Keywords: Main Dish, Fish, Easy, Marinade, Japanese, Grill ( RG1350 )

Nobu style black cod without the 3 day marinade Serves 5 as Main Dish. Nobu style black cod this recipe is slightly different from the one in the book and uses yuzo miso and doesn't require a 3 day marinade. 5 g Black cod fillet aka Sable fish (alt. sea bass) 50 ml yuzu miso (or white miso with 1 Tbsp of yuzu or lemon juice) 50 ml sake 50 ml mirin 50 ml sugar 1. gently heat the sake, sugar and mirin until the sugar is dissolved. 2. Stir in the yuzu miso 3. keep stirring until the miso dissolves. 4. heat gently for 15 minutes until you see a slight darkening of the marinade, stir ocasionally 5. take off heat and allow the marinade to cool to room temperature. 6. pour over the fish fillets and allow to marinate for at least 6 hours in the fridge. 7. grill skin side down for 3 minutes then skin side up until done or until the skin is crispy. Keywords: Main Dish, Fish, Easy, Marinade, Japanese, Grill ( RG1350 )

Plain ice cream base Serves 4 as Dessert. here is a very light and airy plain ice cream base that is actually based on a ben and jerry's recipe from their ice cream cookbook. Just add your own flavours. Contains RAW EGGS!! so not for kids!!! 500 ml heavy cream 250 ml milk 2 Large eggs at room temp 1/3 c caster sugar 1. Whisk eggs into peaks 2. Whisk double cream until stiff 3. Combine these two together 4. Whisk the sugar and milk together 5. Whisk the flavouring into the milk and sugar mixture 6. Whisk the flavored milk into the eggs and cream mixture 7. Churn in ice cream machine Vary the sugar to taste. Below are some examples of the flavours of ice cream i like. Just combine the flavoring to the sugar and milk mixture in step 5. Flavours: Green Tea - 1 Tbsp green tea powder. Wasabi - 1 Tbsp wasabi powder. Sesame 1 TBS black sesame seeds 1 TBS white sesame seeds toast the seeds in a dry pan until the white seeds are golden then blend the seeds to a paste and whisk it into the milk. Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker ( RG1349 )

Plain ice cream base Serves 4 as Dessert. here is a very light and airy plain ice cream base that is actually based on a ben and jerry's recipe from their ice cream cookbook. Just add your own flavours. Contains RAW EGGS!! so not for kids!!! 500 ml heavy cream 250 ml milk 2 Large eggs at room temp 1/3 c caster sugar 1. Whisk eggs into peaks 2. Whisk double cream until stiff 3. Combine these two together 4. Whisk the sugar and milk together 5. Whisk the flavouring into the milk and sugar mixture 6. Whisk the flavored milk into the eggs and cream mixture 7. Churn in ice cream machine Vary the sugar to taste. Below are some examples of the flavours of ice cream i like. Just combine the flavoring to the sugar and milk mixture in step 5. Flavours: Green Tea - 1 Tbsp green tea powder. Wasabi - 1 Tbsp wasabi powder. Sesame 1 TBS black sesame seeds 1 TBS white sesame seeds toast the seeds in a dry pan until the white seeds are golden then blend the seeds to a paste and whisk it into the milk. Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker ( RG1349 )

Sago in coconut milk with mango and grapefruit Serves 8 as Dessert. For photo instructions CLICK HERE. A light and refreshing summer dessert. Sago 1 l water 1 c sago Sugar syrup 4 T sugar 400 ml water 400 ml coconut milk Fruit 1 Ripe Red Grapefruit 1 Ripe Mango 1. Bring 1 Litre of water to a rapid boil. 2. While stirring the boiling water, slowly sprinkle the cup of sago into the water. Make sure none of the sago sticks to the bottom of the pan. Once you have poured in all of sago continue stirring and let it boil for 1 minute. 3. Turn off the heat and put the lid on. The sago will still continue to bubble but as the heat is off there is no need to stir. 4. Let it sit for 5 minutes. 5. Stir the sago and turn the heat back on full for 1 more minute then turn the heat off and let it sit until the pearls are translucent ~10 minutes. Don't worry if you have a few pearls that are still white in the middle. 4. Pour the sago into a sieve and rinse under runnng water until the pearls have cooled.Allow the excess water to drain off and you are left with the perfect pearls. 5. Make a sugar syrup using 4 Tbs of sugar in 400ml of hot water (or to taste)Let the sugar dissolve and then cool the sugar syrup in a fridge. 6. Peel the grapefruit, remove the pith (a la supreme) and then break the segments into small chunks. 7. Cut the mango cross hatched and scoop out flesh with a spoon. 8. Combine the sago, sugar syrup, coconut milk , mango and grapefruit. Chill in the fridge before serving. Keywords: Dessert, Easy, Thai, Pudding, Chinese, Southeast Asian, Vietnamese ( RG1348 )

Sago in coconut milk with mango and grapefruit Serves 8 as Dessert. For photo instructions CLICK HERE. A light and refreshing summer dessert. Sago 1 l water 1 c sago Sugar syrup 4 T sugar 400 ml water 400 ml coconut milk Fruit 1 Ripe Red Grapefruit 1 Ripe Mango 1. Bring 1 Litre of water to a rapid boil. 2. While stirring the boiling water, slowly sprinkle the cup of sago into the water. Make sure none of the sago sticks to the bottom of the pan. Once you have poured in all of sago continue stirring and let it boil for 1 minute. 3. Turn off the heat and put the lid on. The sago will still continue to bubble but as the heat is off there is no need to stir. 4. Let it sit for 5 minutes. 5. Stir the sago and turn the heat back on full for 1 more minute then turn the heat off and let it sit until the pearls are translucent ~10 minutes. Don't worry if you have a few pearls that are still white in the middle. 4. Pour the sago into a sieve and rinse under runnng water until the pearls have cooled.Allow the excess water to drain off and you are left with the perfect pearls. 5. Make a sugar syrup using 4 Tbs of sugar in 400ml of hot water (or to taste)Let the sugar dissolve and then cool the sugar syrup in a fridge. 6. Peel the grapefruit, remove the pith (a la supreme) and then break the segments into small chunks. 7. Cut the mango cross hatched and scoop out flesh with a spoon. 8. Combine the sago, sugar syrup, coconut milk , mango and grapefruit. Chill in the fridge before serving. Keywords: Dessert, Easy, Thai, Pudding, Chinese, Southeast Asian, Vietnamese ( RG1348 )

I like sago with mango and grapefruit and i like pictures too hehehe hope you like it Recipe: Should be enough for 8 large servings, and should be chilled in the fridge before serving. 1L water on a rapid boil, full heat 1 cup sago While stirring the boiling water, slowly sprinkle the cup of sago into the water. Make sure none of the sago sticks to the bottom of the pan. Once you have poured in all of sago continue stirring and let it boil for 1 minute then turn off the heat. Put the lid on. The sago will still continue to bubble but as the heat is off there is no need to stir. Let it sit for 5 minutes. As you can see the sago is still quite white after 5 minutes. At this point stir the sago and turn the heat back on full for 1 more minute then turn the heat off and let it sit until the pearls are translucent. This is what it should look like after sitting for 10 minutes Don't worry if you have a few pearls that are still white in the middle. Pour the sago into a sieve and rinse under runnng water until the pearls have cooled. Allow the excess water to drain off and you are left with the perfect pearls. Make a sugar syrup using 4 Tbs of sugar in 400ml of hot water (or to taste) Let the sugar dissolve and then cool the sugar syrup in a fridge. 1x400ml can of coconut milk. 1 red grapefruit . Peel the grapefruit, remove the pith (a la supreme) and then break the segments into small chunks. 1 ripe yellow Pakistani mango. Cut cross hatched and scoop out flesh with a spoon. Then combine the sago, sugar syrup, coconut milk , mango and grapefruit. yummy enjoy

Hi yes I whisk the whole eggs, its raw eggs so for adults only Yep the ice cream results in a pretty light and creamy texture. You should get a denser mixture if you don't whisk the cream, just pour it into the eggs instead. I like dense ice cream too, actually... i like all ice cream!! i tried a few different ice cream base recipes ie: seperating the whites and yolks, using condensed milk, heating the custard mixture,etc. But i found i like this recipe and method the best mainly because its the simplest and quickest method I have found. yes definitely try sesame ice cream its lovely if you like stuff like peanut brittle you will like sesame ice cream. you will be thanking me (hopefully) I wish i could justify to myself buying a ice cream machine with a refrigeration unit.!!

hi my ice cream base is actually based on a ben and jerry's recipe from their ice cream cookbook. 500ml heavy cream 250ml milk 2 Large eggs at room temp 1/3 cup caster sugar Whisk eggs into peaks then whisk double cream until stiff then combine these two together. Whisk the sugar and milk together and then whisk in the flavour. ( ie: .vanilla, wasabi powder, green tea powder, ground sesame paste, etc) Then slowly whisk the flavored milk into the eggs and cream mixture then churn in ice cream machine. vary the sugar to taste but I like my ice cream to be not too sweet

cool Alex have fun let us know if it works ok hmm i have a sudden urge to go make ice ceam now. only problem is it take a whole day for my bowl to freeze properly sigh i wanna pacojet too!!! Morfudd if you haven't tried it before make sesame ice cream. 1 Tbs black sesame seeds 1 Tbs white sesame seeds 1 Tbs sugar dry roast the seeds together in a pan on medium heat until the white sesame go golden and you can smell the aroma. Then grind the seeds into a paste with the sugar in a blender and pour it into 500ml of plain ice cream base. it is really good

hmm... would they conflict? I think they would but i think that is where the interest would come. ok bear with me here as i ramble a bit. I saw this idea in a hong kong restaurant it was a dessert of 4 small balls of ice cream about the size of ping pong balls served on a long grey rectangular plate. Each ball had a toothpick frozen into the middle of it like a mini ice lolly. You would pick up the ice cream ball by the end of the tooth pick and eat the whole thing. I think the flavours were sesame, taro, green tea and orange. so the colours where grey, purple, green and orange I just liked the idea of the way it was presented very colourful and very pretty. So i thought it be nice to have a similar idea with 4 green coloured ice creams served in a similar way. Making a nod to the Fat Duck's beetroot and orange jelly each one of the green balls will be a different flavour so it would be a play on the senses. The difficulty in this dessert i think is getting the right intensity of each flavour. For instance you don't want one flavour to drown out the other so each flavour has to be subtle but able to hit different tastes buds and build progressively. I think it would go in this order i think green tea - slightly bitter basil - herbal wasabi - hot pistachio - sweet i think this will be an interesting project and i be really impressed if someone is able to pull this one off You could do something similar for other flavours like strawberry, rhubarb, chilli and rose. hmmm... let me know if you plan to try this i'll be happy to volunteer as a taste tester

yep when it comes to roasting things no one beats the chinese!! not even the french! yeah the suckling pig they were roasting was actually quite big the chef had the pig skewed on a massive metal fork and was i guess barbequing it on an open fire he had a stand to help support the pig. if you haven't tired this before head down to chinatown to day and ask for it

how about shades of green ice cream? a basil , a wasabi, a green tea, a pistachio

throughly whisk the wasabi powder into some milk first then whisk that into the cream you should get a better flavour that way. Although you will have to trial and error with the amount of wasabi you require. The ice cream should be sweet and just have a mild wasabi flavour it shouldn;t really be hot just scented. have fun

how have you been making the wasabi ice cream? I use a teaspoon of wasabi powder mixed in about 60ml of milk before mixing it into 500ml of ice cream base. The longer you allow the ice cream to sit in the freezer the strong the wasabi flavour will be.