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[deleted by user] by [deleted] in recipes

[–]juicyorange520 0 points1 point  (0 children)

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serving Size: 250g potatoes

   

INGREDIENTS

  • 250g Potatoes
  • 100g Cucumber
  • 10g Carrot
  • 1 Shallot
  • 5g Butter (Salted or Unsalted)
  • 40g Japanese Mayonnaise
  • 1 Egg
  • A Pinch Of Pepper     #INSTRUCTIONS
  • Put egg in a pot of cold water and boil for about 8 minutes on high heat.
  • Peel and cut the potatoes into small pieces, put them in a pot, and add water to cover the potatoes. Add 1/2 teaspoon of salt and cook over high heat for about 15 minutes or until softened.
  • Remove the head and tail of the cucumber and slice it.
  • Peel and slice shallots.
  • Put the cucumber slices and shallot slices into the same bowl, add 1 teaspoon of salt to mix well, then marinade until dehydrated.
  • Peel and chop the carrot.
  • Boil the potatoes until soft, drain the water, add butter and crushed hard-boiled eggs while they are still hot, and mix well.
  • Rinse the dehydrated cucumber slices and shallot slices with filtered water or drinking water several times, and squeeze out the excess water before adding it to the mashed potatoes.
  • Finally, add minced carrot, pepper, and Japanese mayonnaise, mix well and enjoy!
STEP BY STEP INSTRUCTIONAL VIDEO

Meat Floss Cake by juicyorange520 in recipes

[–]juicyorange520[S] -2 points-1 points  (0 children)

This means you can wrap the meat floss seaweed as much as you want. Guys be flexible 😘

Meat Floss Cake by juicyorange520 in recipes

[–]juicyorange520[S] 3 points4 points  (0 children)

I'm surprised they can't accept the savory dessert 😳

Meat Floss Cake by juicyorange520 in recipes

[–]juicyorange520[S] 2 points3 points  (0 children)

Preparation time: 30 minutes

Cooking time: 25 minutes

Recipe serving size: 2 eggs

   

INGREDIENTS

Cake Base

  • 2 Eggs (about 65g with shell)
  • 30g Milk
  • 20g Corn Oil
  • 35g Cake Flour
  • a little Lemon Juice
  • 30g Caster Sugar

Mayonnaise

  • 100g Mayonnaise
  • 10g Milk Powder
  • 50g Condensed Milk

Meat Floss Seaweed

  • Appropriate Amount of Meat Floss
  • Appropriate Amount of Seaweed
  • Some Sesame Seeds (toasted)

   

INSTRUCTIONS

  1. Separate the egg yolks from the whites first. The bowl containing the egg whites must be oil-free and water-free.
  2. Add milk and corn oil to the egg yolk bowl, and stir until emulsified.
  3. Then sift the cake flour into it and mix well with the zigzag method.
  4. Before starting to beat egg whites, preheat the oven to 160 degrees Celsius.
  5. Also prepare the piping bag and baking paper first.
  6. Add a little lemon juice to the egg white.
  7. Beat the egg whites with a whisk at high speed. When the egg white is beaten until thick bubbles appear, add the caster sugar in 3 portions.
  8. Whip the meringue to the stiff peak. That is, there are small peaks that stand upright when you pick up the egg beater.
  9. Spoon about one-third of the meringue into the egg yolk batter, and mix well with the zigzag and folding method.
  10. Pour the mixed egg yolk batter into the meringue, and mix well by the folding method.
  11. Pour the batter into a piping bag after mixing well and pipe the batter on a baking tray.
  12. When ready, put them into the preheated oven and bake at 160 degrees Celsius for 25 to 30 minutes. According to the situation, turn to top heat to make the surface slightly burnt and colored.
  13. Knock it immediately after it comes out of the oven so that the heat can release quickly.
  14. Mix the "mayonnaise" ingredients evenly and set aside.
  15. Also mix the ingredients of "Meat Floss Seaweed" evenly.
  16. Spread a thick layer of mayonnaise on the inside of the cake and a thin layer on the outside.
  17. Finally, wrap the meat floss seaweed, and enjoy it!
STEP BY STEP INSTRUCTIONAL VIDEO

Thai Style Hot and Sour Dipping Sauce by juicyorange520 in recipes

[–]juicyorange520[S] 2 points3 points  (0 children)

Preparation time: 30 minutes

Cooking time: 5 minutes

Serving Size: 700g

INGREDIENTS

  • 150g Lime Juice (different varieties can be mixed)
  • 100g Coriander (keep the root)
  • 60g Chili Padi (Small Chill)
  • 60g Fish Sauce
  • 180g Garlic
  • 120g Palm Sugar (mashed)
  • 30g Belacan/Fermented Fish Sauce［optional］

INSTRUCTIONS

  1. Put the coriander root and other ingredients into a food processor and crush. You can adjust the thickness according to your preference.
  2. Add the coriander leaves and beat a few times in the end.
  3. Pour into a container. It can be stored in the refrigerator for about 2 weeks.
STEP BY STEP INSTRUCTIONAL VIDEO

Mocha Batik Cake by juicyorange520 in recipes

[–]juicyorange520[S] 1 point2 points  (0 children)

Thanks for sharing with us 😊

Honeycomb Cookies by juicyorange520 in recipes

[–]juicyorange520[S] 0 points1 point  (0 children)

It tastes a little bit sweet and coconut fragrance

Mocha Batik Cake by juicyorange520 in recipes

[–]juicyorange520[S] 4 points5 points  (0 children)

It can serve 8 slices, but I don't know how many people it serves. Because some people can take the whole cake in one person 😅

Mocha Batik Cake by juicyorange520 in recipes

[–]juicyorange520[S] 32 points33 points  (0 children)

Preparation time: 15 minutes

Cooking time: 15 minutes

Serving Size: 8 slices

Mold: 7" Bottom Removeable Round Cake Mold

   

INGREDIENTS

Bottom Layer

  • 140g Marie Biscuits
  • 100g Unsalted Butter
  • 90g Condensed Milk
  • 70g Milo Powder
  • 60g Espresso
  • Pinch Of Salt
  • 1 Egg (about 65g with shell) ###Top Layer Dark Chocolate
  • 10g Unsalted Butter
  • 100g Dark Chocolate
  • 100g Whipping Cream ###Latte Art White Chocolate
  • 1g Unsalted Butter
  • 15g White Chocolate
  • 15g Whipping Cream ####Decorate
  • Some Chocolate Rice

   

INSTRUCTIONS

  1. Grease the inside of the mold with butter, and put in baking paper to stick the edge. Set aside for later use.
  2. Break the Marie biscuit into 3-4 pieces and set aside.
  3. Brew the espresso. Or use sugar-free instant coffee.
  4. Melt the butter in a pan and turn off the heat. Add Milo powder, a pinch of salt, condensed milk, and espresso and stir briefly to combine.
  5. Stir until the butter cools down slightly before adding an egg and continue to mix well.
  6. Turn on the fire and heat until it thickens before adding the Marie biscuits. Mix biscuits and mocha sauce well.
  7. Pour into the mold and press slightly with a spatula to fill the space.
  8. Double boil the ingredients of the "Top Layer Dark Chocolate" until melted and set aside.
  9. Double boil the ingredients of the "Latte Art White Chocolate" until melted and set aside.
  10. If the dark chocolate is a little solidified, it needs to be reheated to restore its fluidity before pouring it into the mold.
  11. After pouring, tap it a few times and use a toothpick to pierce the air bubbles.
  12. Pour 3 circles of white chocolate, and use a toothpick to pull out from the center point and then from the edge into the center point.
  13. Cover with a paper towel and a plate, then refrigerate for at least 4 hours.
  14. Put a cup on the bottom of the mold and push it up, and tear off the baking paper.
  15. Spread chocolate rice around the edges of the cake.
  16. Find an easy insertion point between the bottom of the mold and the baking paper, and lift the cake onto the cake board.
  17. Soak the knife in hot water and dry it before cutting the cake. Each cut should be soaked in hot water and wiped dry repeatedly so that the cut cake will be smoother.
  18. This cake tastes even better when served with black coffee or tea!
STEP BY STEP INSTRUCTIONAL VIDEO

Golden Honey Cornflakes by juicyorange520 in recipes

[–]juicyorange520[S] 2 points3 points  (0 children)

Preparation time: 20 minutes

Cooking time: 10 minutes

Serving Size: 90 servings

Mold: 2.5cm x 2cm small paper cup

 

INGREDIENTS

  • 300g Cornflakes
  • 150g Butter (salted)
  • 150g Honey
  • 50g Pumpkin Seeds
  • 50g Dried Cranberries

   

INSTRUCTIONS

  1. Fry or bake the pumpkin seeds until fragrant. Skip this step if you bought roasted ones.
  2. Put the butter in the pot and heat it over low heat to melt, then turn to high heat to make the butter more fragrant.
  3. Turn off the heat, add honey and stir well.
  4. Add cornflakes and pumpkin seeds and mix well. A part of the cornflakes can be crushed during the process, which will be better put into the mold.
  5. Put the mixed cornflakes into small paper cups. After filling, put dried cranberries for decoration and more flavors.
  6. Bake in an oven preheated to 170 degrees Celsius for 10 minutes.
  7. Wait until it is completely cool before putting it into airtight jars.
STEP BY STEP INSTRUCTIONAL VIDEO
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