Preserved Topic: Give me your favorite recipe, please. (Page 1 of 1)

Hi, guys. How are you today?
Last night, All Blacks won against Wales. I am talking about rugby match. Next weekend, All Blacks has a game against France. It gonna be good game. I had a good time in pub drinking Irish beer called Murphuy(?). I love Irish beers.

Anyway, I am getting sick of my own taste of food. I thought it would be interesting to know your favorite recepie. I want to be able to cook yummy thing for my friends and family. So please let me know your recepie!!!
Many thanks in advance!
Cya.

Hiroki Kozai

All right...
here's the secret recepie to Tyberius Special Dough Specials...

Dough:
-250 g flour into a bowl, add a little yeast, add a little warmish water, take two eggs out of the fridge, let bowl stand for 10-15 minutes.
-Add eggs (now a little warmer) to dough, start mixing. If it's all clumpy add water. If you add to much water, it will get terribly sticky. Add flour. Do this until you have used all flour on planet earth and still don't have the perfect dough *g*. It's a bit tricky. So use very little water each time, and see how your dough gets. Then let it stand someplace warm for 30-60 minutes.

The dough you get isn't ideal, but it's just about possible to roll it out into little disks, which will later be wrapped around the filling.
(If anyone got a well working, less work flour tortilla recepie, bring it on!)
But it is nearly perfect for nice and tasty pizza.

Filling:
-Take one standard pot, common in all western countries, pour in a little oil. Cut up an onion, fry it a little. once the onion-pieces are turning a little golden, add one or two cans of kidney beans. Add either some corn or paprica, or both. Peperonies are nice as well. Now the tricky part, you'll need a special kind of cheese... it's called 'creme cheese' in german.
It is very soft, usually to be 'put' (stroked?) onto bread. Tastes a little salty. You can usually also get it with herbs in it, but I just take the vanilla one. Melt it into your now nearly boiling pot. You should also start heating your oven to about 180 C.
Once it's melted, you got a redish-white substance, that's a tad bit sticky... taste it, add spycing (pepper, salt, paprika, curry, whatever you'd like), till it tastes well. Then add some 'cornstarch' to make it even more sticky. Cook a little longer (keep on stirring).

Combination:
Pour some of the filling spot center on one of the dough discs and fold it closed. Do this on the sheet you're gonna put in the oven. Repear with all your discs. Put the sheet into the oven for about 15-20 minutes, till the dough has gone hard.
Enjoy.

so long,

Tyberius Prime

[This message has been edited by Tyberius Prime (edited 06-22-2003).]

To go with your taste for Irish Stout, (either Murphys or Guinness). There is nothing better than this:

Irish Soda Bread
4 cups organic flour
1 tablespoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins or dried currants (optional)
1 1/2 - 2 cups buttermilk (or use regular milk combined with 2 teaspoons white or cider vinegar

1. Preheat oven to 375 F. Butter a baking sheet or cake pan.

2. In a large bowl, mix together the flour, salt, baking powder, and soda, then stir in the raisins, if desired. Add enough buttermilk to make a soft, kneadable dough.

3. Turn out the dough onto a floured surface and knead it briefly. Shape it into a round loaf and place it on the baking sheet. Cut a cross in the top of the loaf with a single-edged razor blade or a very sharp floured knife.

4. Bake for 35 to 40 minutes. Remove from oven and cool on a rack.
Yield: 1 loaf

This is my favourite recipe when the Guinness is served in Ireland



[This message has been edited by Taobaybee (edited 06-22-2003).]

I just thought about making your receipie, tao (since I was gonna heat the oven anyways for pizza),
alas, where's the difference between baking powder and baking soda, and which is which? my dictionary didn't really help.

Baking powder and baking soda have slightly different effects, not that I really know what they are. And they're easily told apart by their labels. A well-stocked kitchen requires both.

Here's my own spaghetti recipe:

Spaghetti al Josiah

Meatballs
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 tbsp Worcestershire sauce
salt and pepper
(this is the clever bit) 1 poblano pepper, diced

Mix all ingredients thoroughly. Form into balls of preferred size and place on ungreased sheet. Bake at 400 degrees for 20 minutes.

Spaghetti and Sauce
1 lb spaghetti
8 slices bacon, cut into bits (change amount if you wish)
1 can stewed tomatoes
1 can diced tomatoes
1 can tomato paste
thyme, oregano, basil to taste (fresh basil works amazingly)
olive oil

As soon as the meatballs go in the oven, start a pot of water boiling. A decent-sized pot will take 10 minutes to boil, and then the spagetti will take 10 minutes to cook (just follow the directions on the box), so it'll be ready at the same time as the meatballs.

Sautee the bacon in a saucepan (not a frying pan) along with a liberal amount of olive oil -- almost enough to cover it. Cook the bacon at a fairly high heat, so that it becomes at least a little bit crispy. Once the bacon is how you like it, probably no more than five minutes in, add the rest of the sauce ingredients, stir, bring to boil, then reduce to a dull simmer. Cover, stirring occasionally.

If you do this right, your meatballs, spaghetti, and sauce will be ready all at the same time. Combine them as you see fit, possibly including a little fresh-grated parmesan in the party, and consume with vigor! You'll find that the poblano-pepper meatballs are zesty, the tomato and olive oil sauce is robust but gentle, and there should be just enough bacon to add a smoky accent without weighing the dish down.

Or possibly I just made this all up off the top of my head one day, and liked it, and named it after the role-playing game character I was using at the time...

Cell 1250 :: alanmacdougall.com :: Illustrator tips

the answer to the baking powder/soda question can be found here: click

and for those of you who're too lazy to click....

quote:

---

Baking soda and baking powder are both leavening agents. What is a leavening agent? It is an ingredient that produces a gas which causes batters and doughs to rise. Baking soda is simply sodium bicarbonate, which does not have any leavening capabilities by itself. It is only when baking soda is mixed with an acid such as sour cream, molasses, lemon juice, or buttermilk that these gases are released. Because these gases start forming right after the baking soda and acid are mixed, batters using baking soda should be baked immediately after mixing.
Baking powder actually consists of baking soda and an acid, usually cream of tartar, calcium acid phosphate, sodium aluminum sulfate, or a mixture of the three. Double-acting baking powder, the most common type, is usually made up of baking soda, sodium aluminum sulfate, calcium acid phosphate, and cornstarch which is used as a drying agent. It is called double-acting baking powder because it has two rising actions. The first time the mixture rises is when a liquid comes in contact with the baking powder, and the second time is when the batter is exposed to heat. This makes it possible to mix the ingredients ahead of time and to bake the dough whenever it is convenient.

---

__________________________
Cell 1007::SST

Sweet and Sour chicken that you don't need to fry ) I got this off the website I'm linking below and just altered it a little bit to suit my own tastes

1 1/2 lb. chicken, boned and cubed
1/4 cup brown sugar
1/2 tsp. salt
10 oz. pineapple chunks
2 tbsp. butter or cooking oil
1/3 cup vinegar
2 tbsp. cornstarch
1 tbsp. soy sauce
water

Brown chicken in a large skillet or wok.

In a separate pan, mix other ingredients and 1/2 cup of water... cook until clear and slightly thick... Keep adding more water and cooking the sauce until it's however thick you want. Sometimes I let it get really runny, and a smush the pineapple up with a fork, other times I leave it thick with pineapple chunks.

Add to chicken and cook until chicken is done.

On the side, sautee 1/2 cup of sliced onion and 3/4 cup of sliced green bellpepper. I don't like onions or peppers, but my family enjoys the extra flavors )

I got this recipe and MANY others off this website: http://www.grannys-coupons.com/recipes/
The Chicken, Broccoli, Rice Casserole is good, so are the "Easy Cookies"

[This message has been edited by lovedove (edited 06-22-2003).]

TP - Dr. Oetker Backpulver is the same as Backing powder

Soda is the Natron

Hi, guys. Many thanks for your replies!
I should try them!
Did you have good weekend?
My weekend was very quite not exciting at all.
Does anybody like "Murphuy(?spell?)" which is Irish Beer?
I found it very very nice. What do you think?
Cya.

Hiroki Kozai

I'll get a recipe from my mother after school, and hopefully I can post it or send it to you. It's called Halo Halo

Wow, that sound interesting.
Thanks, Yannah.


Hiroki Kozai

ah natron!
Now I know what you're talking about!
Irish Stout, I'm coming.

(on a sad note: my dough-mixer broke down last night. Well it was old, and had been making funny noises for half a year..., so no real suprise their. still sad.)

Texas Twisted Casserole

Excellent thread Hiroki, my wife is busy writing these down...

Real Macaroni & Cheese
(family gathering and holiday favorite...)

1 16 oz. box of Elbow Macaroni (small or large, your preference)
1/2 cup of whole milk or half n' half (the creamer just makes it richer)
2-3 cups of shredded mozerella or mixed cheese
1-2 cloves of garlic, crushed, or 1/2 tsp. of garlic powder (not salt!)
1 tbsp. of sour cream
1/2 - 1 cup of bread crumbs (enough to cover the top of the dish)

(this recipe is not for those trying to watch their weight or cholesterol!)

Pre-heat the oven to 350

Cook & drain the elbow macaroni according to package directions.

In a 9-inch square casserole dish (at least 2 inches deep) mix half to 2/3 of the noodles with the milk/creamer, garlic, 1/3 the cheese and sour cream, layer 1/3 cheese over this mixture then add the remaining noodles to the top of this. Layer all remaining cheese over the additional layer of noodles, and spread a thin layer of bread crumbs over top of this.

Per your preference, you can also add a light garnish of italian spices to the top of the bread crumbs, I sometimes use oregano, parsley, and basil...

Place the whole thing in the oven and bake for 25-30 minutes, until the bread crumbs are golden brown and quite crispy. This goes well with most holiday dinners, family cook outs... or pretty much anything... It's always a hit with the kids!

The proportions are mine, you can alter it to your taste. I've used all different kinds of cheese with it, but mozerella or monterey jack melt the best... I've also used homemade bread crumbs (lightly toast a couple of slices of bread and then crumble them into... well... crumbs!) as well as those you can get at the grocery store, either works well. The garlic and sour cream add just the right kick to it, but feel free to omit them if you prefer.




Cell 617

Chicken Divan

(This is so yummy!)

2 packages frozen Broccoli (uncut) cooked according to package directions.
2 cups cooked Chicken (I use 4 boneless breast cut up in bite size pieces)
2 cans Cream Of Chicken Soup
1 cup Mayonnaise
1 tsp. Lemon Juice
Salt & Pepper to taste
1/2 cup Shredded Cheese
1/2 cup Bread Crumbs
2 TBSP. Margarine or Butter

Prepare sauce: Combine chicken soup, mayonnaise, cheese, salt, pepper and lemon juice.
Drain broccoli well and place on bottom of ungreased casserole dish.
Place chicken on top of broccoli and pour sauce mixture over both.
Sprinkle with bread crumbs and dot with margarine.
Bake at 350 for 35 to 40 minutes or until hot and bubbly.
Serves 4 to 6. (I serve this over rice)

These don't last long around my house . They make a great snack around the pool or for a party and a fast lunch with a salad.

"BBQ CUPS"

1 LB. Ground Beef
1/4 cup BBQ Sauce
2 Tbsp. Brown Sugar
1 can Hungry Jack Flaky Biscuits
1 bag of Shredded Cheddar Cheese

Brown beef and drain well. Add BBQ sauce and brown sugar and stir together.
Spray a muffin pan well and line cups with the biscuits. I roll them out flat. Fill biscuit
cups with the meat mixture. Top with cheese. Bake at 400 degress until golden brown. (I use the Hungry Jack biscuits as they are flaky. If you
use a different brand, bake at what that type biscuit calls for on the can.)

1. Go to In-N-Out Burger
2. Order double double.
3. Enjoy

:::11oh1:::

sorry Hiroki, but I kind of forgot to get it...try asking Bugimus' wife.

1/3rd pulverized saltine crackers
1/3rd corn meal
1/3rd flour

mix all that

crack eggs in bowl add salt pepper and wee bit of milk and beat it up just to mix

Get all the morels you can get your hands on and cut em in half longways and wash thoroughly, dry. Dip all those little suckers in the egg concoction, dip the slimy egg shrooms into the powdery concoction, roll em good, toss in boiling oil til golden brown.

let em cool a bit so you can pig on em rapid fire style.

Jason

[edit] it's milk, not milt

[This message has been edited by JKMabry (edited 06-24-2003).]

oh yeah:

Cheese Blintz

*****
8oz cream cheese
2 egg yolks
1/2 cup sugar
1 pound loaf of Pepperidge Farm White or Earthgrains Verithin bread
1 stick melted butter (or more)
MIX TOGETHER:
1tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
*****

Decrustify the bread and roll flat. Cream together the yolks, 1/2 cup of white sugar and cream cheese. Spread on bread. Roll up longways. Melt butter in a bowl. Mix cinnamon, 1/2 cup of white sugar and half cup of brown sugar. Dip the roll ups in butter then roll them in the cinnamon sugar mixture. Place on a foil-covered cookie sheet and chill in the fridge overnight. Cut in thirds and cook at 325°F for 15-20 minutes. Make sure and cook them on foil.

Like the morels, I can't stop eating these until they're gone.

Jason

In-N-Out Burger!

God, I miss In-N-Out Burger!

pavalova, yuuum

---------------------------
I'll Procrastinate Tomorrow.

I've got a few recipes somewhere. One's for a Maltese broadbean soup that comes really nice and thick. Also, a steak and kidney pie. Is anyone in your family and friends allergic to broad beans, eggs or flour?

And if people are interested we did start a section in the FAQ for this kind of thing a while ago:

:FAQ: Asylum Recipe Book

I have a umber up my sleeve and have been meaning to write a number down. Here is a quick one for now (simplified from a recipe in 'the Cypriot Cookbook'):

Beef in Win

1/2 pound of beef cut into chunks
1/2 pint red wine
10-12 shallots (depending on size)
1 onion
Bouquet Garni (or dried mixed herbs)
1/2 pint stock

Chop the onion up fine, fry it (prefarbly in extra virgin olive oil) until it starts going translucent, remove the skins and end from the shallots and throw them in a fry them. They should start to go translucent/brown quite quickly and when it does throw in the beef and fry until it is brown. Add the red wine and keep the heat up while you stir it in (it will deglaze all the tasty bits that have stuck to the side of the pan) then add the stock stir in. Put the top on you pan and put in the oven at gas market 5-6 and leave for an hour or two until the beef has gonerally tender and the shallots have started to distintegrate.

Serve with brown rice, couscous, etc. (not the lot but whatever takes your fancy).

___________________
Emps

FAQs: Emperor

check out these threads-
http://www.ozoneasylum.com/Forum1/HTML/007477.html
http://www.ozoneasylum.com/Forum1/HTML/007225.html


Code - CGI - links - DHTML - Javascript - Perl - programming - Magic - http://www.twistedport.com
ICQ: 67751342

My own CHILLI recipe, took me 2 years to perfect and became my (then) girlfriends favorite meal even though she hated spicey food.

1 pound of minced pork
1 red pepper chopped
1 onion chopped
1 pound of mushrooms halved
1 14 ounce tin of tomatoes
approx 200ml of passata
1 tablespoon of wocestershire sauce (the magic ingrediant it took me 2 years to find)
1 tablespoon of tomato puree
2 garlic cloves chopped
1 teaspoon of oregano
1 teaspoon of basil
2 bay leaves
Quarter teaspoon of dried chilli flakes or to taste

Brown mince in a large pan
add tomatoes
add passata
add all other ingredients
simmer for about 30 minutes
remove bay leaves and serve with rice

Murphy's rocks, also try Beamish if you get the chance


~We're not here for long, we're here for fun~

MudSlide...

1 shot Kalhua
1 shot Vodka
1 shot Bailys
half-shot Amaretto
milk and crushed ice

shake contents in a large glass and serve...

chicken stew:

1. can of condensed chicken soup (cambells, if your stateside)
2. 2 Chicken breasts (skinless)
3. Mushrooms, fresh garlic, 1 green pepper (bell pepper), 1 onion, fresh ground pepper/salt, pasta shells, olive oil. 1/2 cubes of chicken stock
4. Small tub of sour cream
5. Pasta shells

Steps:

1. take around 2-4 cloves of fresh garlic. slice or crush
2. wash and slice mushrooms, green pepper
3. wash and cube/slice chicken breasts (put back in fridge)
4. Mix condensed chicken soup and sour cream in bowl, add garlic ,ground pepper.(put in fridge)
5. Take some olive oil (use some chicken stock as alternative if wanted) and lightly pan fry mushrooms,onions and green pepper (add garlic/pepper/salt if wanted). Place in bowl for a while
6. Take sliced/cubed chicken breast out fo fridge, and lightly pan fry in some more olive oil til the outside is whitened/browned (5-8mins).
7. Take casserole dish/large oven proof dish, add mushrooms, onions, green peppers and chicken, and some chicken stock (if yu have any left). Pir the mixture of the soup/sour cream over the top. Place lid (or foil) on it and place in oven or around 30-40 mins at around 400.
8. Check periodically to make sure it isnt boiling over or drying out (if covered it should be fine)
9. Prepare pasta shells around 10-15mins before casserole is done.
10. let casserle stand for 5 mins (still covered)
11. Serve over fresh pasta, sprinkle with parsley (or if like me yu like garlic, fresh garlic!!!) YUM
12. More ground pepper/salt if desired.

enjoy (and I am not responsible if your parter does not appraciate 'garlic'!!!! vampires beware!)




[This message has been edited by vogonpoet (edited 07-14-2003).]

Hi, guys. How are you?
I just wonder if anybody knows how to make Kimuchi, which is Korean hot pickled vegetables. Korean people eat every day with anything.
I want to make one myself.
Cheers.

Hiroki Kozai

First of all, my friend (and don't take offense at what I am about to say--it's standard procedure in this sort of situation), the correct term is kimchi. Kimuchi is the Japanese pronunciation, and in Korea it is used to refer to the inferior version produced in Japan. This is a matter of national pride and, as the sole representative of the Republic of Korea here at the Asylum, I felt it was my duty to inform you of this.

That being said, it is not an easy thing to make proper, traditional cabbage kimchi. I doubt very much you would be able to do it properly. This is not an insult--I can't make cabbage kimchi either. Heck, my wife can't even make it properly. In fact, in this busy, modern world, few young professionals have the time to make kimchi properly. My mother-in-law makes possibly the best kimchi I have ever had, so if you're looking for something that's going to knock your socks off, hop on the next flight to Korea and give me a ring.

Ah, but I'm not being much help here, am I? Well, the basic idea behind kimchi is that it's pickled, and in order to pickle something you need time and salt--time for the vegetable to pickle, and salt to keep it from spoiling in the process. Most of the salt in cabbage kimchi (the traditional kind) comes from saeujeot (salty, pickled shrimp) or another type of salty, pickled seafood--at least that's the way I'm familiar with. The spicy seasoning is mostly red pepper flakes, with things like garlic and other stuff added in. I'm not even going to go into how to actually make it because it is very time consuming, and is usually made in very large batches.

You may, however, be able to pull off cucumber cabbage, which is very tasty (it happens to be one of my favorites). I've never actually made it before, but fortunately there are numerous Korean sites offering kimchi recipes (incidentally, I wouldn't bother with English language sites offering kimchi recipes--most of the recipes I've seen have been contributed by foreigners, and I have yet to find a foreigner who can make decent kimchi). Because I'm such a nice guy, I'm going to translate one of these recipes for you here.

Oisobagi (Stuffed Cucumber Pickles)

Salting time: 30 minutes
Preparation time: 30 minutes

Ingredients:

* Cucumbers, 10 (1kg)
* Salt, 4 tbs.
* Water, 2 cups
* Scallions, half a bunch
* Large green onions, 2
* Garlic, 2 cloves
* Ginger, 1 nugget (measurement unclear--but I imagine that you'd want approximately the same amount of ginger as you have garlic, maybe a little less)
* Red pepper powder, 4 tbs.
* Sugar, 1 tsp.

* Salt, 1 tbs.
* Bullion salt, 1 tbs. (I'm not really sure what this is, to be honest, but apparently it's used to make soup saltier, so substitute accordingly--I'm sure regular salt would work just fine, too, if you can't think of anything else.)
* Water, 2 cups

Preparation

Cucumbers: Use cucumbers with a light skin color. Rub the skins with salt and then wash clean. Cut into 5cm lengths, then make two 4cm cuts lengthwise in the shape of a cross, so that the pieces are divided into quarters on one end but still attached on the other. Add 4 tbs. of salt to 2 cups of water and put the cucumbers in the water.

Scallions: Clean the scallions, cut them into 1 cm pieces, and then drain any remaining water from them.

Green onions: Clean well and then chop finely.

Garlic, Ginger: Remove the skin and chop finely

Making the Pickles

1. Mix together the scallions, green onions, garlic, ginger, red pepper powder, sugar and remaining salt.

2. After the cucumbers have soaked sufficiently (Note: Korean cucumbers are very skinny, and thus work well here. If you're using thicker cucumbers, you might need to allow more than the recommended 30 minutes for them to soak completely), remove them from the water, wash them clean, and lay them out on a towel to dry. After the cucumbers are dried, stuff them with the mixture made in step 1. Pack the cucumbers tightly in a jar (there should be no room left over in the jar)

3. In the bowl in which the mixture was made in step 1, stir the bullion salt into two cups of water. Pour this mixture into the jar and then cover, making sure that the cucumbers are pressed down.

4. During the summer, let the cucumbers sit for a day to pickle. After this time the jar should be stored in the refrigerator. When serving, cut the pickles into easy-to-eat pieces.

So there you have it. Pretty simple to make, actually, and quite delicious. My wife has a recipe for radish (daikon) kimchi--I'll see if I can get that from her as well.




www.liminality.org

quote:

---

My wife has a recipe for radish (daikon) kimchi-

---

Hi, Suho. Thank you very much for answering my desire.
Well, you sounds like very familiar with Japanese as well, don't you?
Your guess will be right. My Korean friend warned me that I would not be able to make nice one first time. Never mind. I need new experience.

By the way, do you like Kimchi? A friend of mine told me that he had spent months in Korean. That smell made him sick. I just wonder if my other New Zealand friend possibly be able to eat or not. It is totally different taste, isn't it?

For me, I can eat another bowl of rice if I have Kimchi even if I get already pretty full.
And really important to have it when I have Yakiniku. You know what it is, don't you? How about you?

Lastly I really adore Korean food. One day, I'd love to visit Korea and of course you.
Cya. Have a nice day.



Hiroki Kozai

I admire your motivation, Hiroki. As long as you understand that it may be difficult to get things right the first time, you should have no problem.

As for the smell of kimchi... well, it can be overpowering at first, and some people never get used to it. It tends to permeate all the food in the refrigerator if it is not sealed airtight, which kind of sucks--kimchi is good, but when everything tastes like kimchi it's not so good. Incidentally, a few months is probably not enough time to get used to the smell.

It's interesting that you mention being able to eat another bowl of rice if you have kimchi. That's actually one of the reasons why many Korean side dishes are salty--it makes you want to eat more rice. Let's face it, rice by itself is pretty bland.

This reminds me of something funny I heard once (don't know if it's true or not). In the olden days, poor Korean families used to hang a salted fish from the rafter over the kitchen table. Since they couldn't afford to have a fish with each meal, they would look at the fish while they were eating, and this would apparently stimulate their appetites. Like I said, I don't know if it's true or not, but it makes me laugh every time I picture it.

Sure, I know Yakiniku. That's based on Korean barbecue, right? We would call that sutbulgalbi in Korea. And yes, kimchi is a very nice side dish for that.

If you ever do make it to Korea, be sure to let me know, and I'll take you around to the best restaurants in Seoul so you can enjoy the local cuisine.

Dinner food:

1 red bell pepper
1 yellow bell pepper
1 orange carrot
olive oil
1/2 large knife of freshly minced ginger
1/2 large knife of freshly minced garlic
3 chicken tits ? cut into 3/4 inch pieces
brown sugar ~ 1 medium spoon
cooking sherry ~ 2.7 big spoons
soy sauce ~ 4 big spoons
corn starch ~ 2/3 small spoon
3 green onions

Slice up bell pepper and carrot; fry in wok with some olive oil/seasonings until 3/4 cooked then place on a plate and set aside.

Fry some olive oil, ginger, garlic, seasonings and chicken until brown. Add brown sugar, then sherry.

Dissolve corn starch in soy sauce then add to chicken. Add the bell peppers and carrots back into wok with chicken. Simmer until chicken is cooked.

Serve with sushi rice, garnish with ample green onions.

?

I'd give real measurements but I don't actually have any measuring utensils in my kitchen; the above should paint the picture though.

This is a great dessert.

1 litre of fresh strawberries
1 cup of sugar
1 cup of water
about 10 leaves of fresh basil
about 2-3 dashes of cayenne pepper powder
1/2 teaspoon ground black pepper
vanilla icecream

Mix sugar, water and pepper in a pan and bring to a boil. You can let it simmer for a few minutes.
Feel free to experiment with the amounts of pepper. The liquid should be sweet but with a noticable pepper sting.
Clean the strawberries and cut them in halves (or to "good size") and shred the basil.
Move the pan from the heat and add the strawberries and the basil.

Leave it to cool for about 15 minutes then serve with icecream.

It might seem odd to mix strawberries with the peppers, but the strangest thing happen. The heat from the pepper gets strawberry-flavored so it heightens the strawberry taste.

**Dessert**
Bibingka Biko (Rice Cake)

Ingredients
2 cups sweet rice
2 cups coconut milk
1 1/2 cups brown sugar
1/2 cup water

Wash the sweet rice and put it in a pot with the coconut milk.
Cover and cook over medium heat until it boils.
Stir once or twice to prevent from burning.
Cover and cook on low heat for 10-15 minutes.
Put off the fire and allow to settle (without lifting the cover) while preparing the syrup.
In a wok, put the water and brown sugar and boil to a thick syrup stirring constantly.
Put in the cooked sweet rice mixing it with the syrup with a wooden spoon or ladle over very low heat until mixture is thoroughly blended.
Transfer mixture into a pyrex dish packing it with a ladle.
Let cool and slice into desired pieces.

Food Notes:
Coconut milk, available from Asian grocery stores, is usually sold in cans just like canned milk.



[This message has been edited by Astrolegoboy (edited 07-15-2003).]

Nimraw: Actually, the right amount of heat can be a great flavor-enhancer. Too bad some Korean cooks don't seem to understand this concept... to many Koreans, the heat is the flavor...

Hi, Astrolegoboy!
Welcome to ozoneasylum!
Hope you will have good time here.
And Suho. Many thanks for your replies and very kind words.
I'd love to see you in Korea one day.
Here in New Zealand I met a lot of nice Korean people.
I want to see them in Korea too.
It will be great if it comes true, won't it?
Have a good day.
Cya.

Hiroki Kozai