AnCo's Cook Book

[Shuji]

Well we need one   Everyone post something you guys make.  It'll be fun to see what you guys cook.

Kimchee

Ingredients:
1 large head chinese (celery or Nappa) cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

Directions:
1. Cut cabbage into pieces, 1-inch long and 1-inch wide. (basically how large you want it)
2. Add and sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions, garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover and let stand for a few days.
4. Taste mixture every day. When it is acidic enough, cover and refigerate
up to 2 weeks.
Makes about 1 quart.

[Plasmacaster]

Ideal Chilli:

You will need:

Mince (preferably lean steak mince),
One large onion
One red pepper
passata
tomatoes (preferably one tin of chopped tomatoes)
tobasco sauce
chilli powder
beef stock
Worcester sauce (pronounced "wooster")
kidney beans

OK now...

Dice the onion, smal pieces are preferable. put in some oil into a large wok/frying pan. Once it reaches a high heat, put the onions in and fry them rapidly until they start to brown slightly. take the minced beef and place it in the pan, as its minced beef it should be easy to pull apart into small pieces.

Rapidly fry the meat, at about the mid-frying phase when some of the meat is greying and the rest is pink there will no doubt be a certain amount of fat at the bottom of the pan. Pour out about 3/4 of the fat, just to remove it (you do this so it doesn't have a scummy layer on top of the chilli), then put in about two beef stock cubes and keep frying it. There should be more fat at the bottom once its all cooked through but don't remove it. Fat adds flavour as well.

Pour in the tin of tomatoes and stir, once stirred in, add the passata. Stir in. Chop up pepper and put in as well. Stir it in.

Turn down heat and leave to simmer for about 15 minutes.

put about 3 heaped teaspoons of chilli powder in a cup and mix with COLD water. only pour in enough water to make it look like a paste.

Put the chilli into the mix and add kidney beans. Mix it all in.

leave to simmer for another 15-20 minutes

pour in worcester sauce and tobasco sauce in equal measures. Usually between 1-2 table spoons. Stir in.

about 5 minutes before you want to serve it, put in salt and pepper. You NEED to put salt in there, otherwise the flavours just won't mix right and it comes off as very dull in flavour.

Great served with rice or crusty bread! Enjoy!

[Shuji]

I'm gonna have to try and make that one Plasma-sensei.

[Plasmacaster]

hey no problem. i'll put up a beef ramen recipe next

[Karo Rushe]

Yummy...I might try e'mm all hehehe.

[Orion]

This is one I made recently after looking for recipe that uses mushrooms. It turned out pretty good, but quite salty. I hate recipes that take this long to make, although I can make a Chilli that talkes about as long. I also didn't add the butter. Maybe that is why it didn't turn out quite right.

"Scrumptious mushroom rice! Simple as can be!"
Original recipe yield: 4 servings.
Prep Time:5 Minutes
Cook Time:1 Hour
Ready In:1 Hour 5 Minutes
Servings:4 (change)

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INGREDIENTS:
1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

[Evangel Lim]

Cool~~~
My mon can cook those IF she follow the receipe well hehe.

[Plasmacaster]

Tasty Beef Ramen

Ok remember this is my own recipe that I've had to make from scratch. If its not the same as one that you use at home then that's why.

You will need:

a block of noodles.
2 beef stock cubes
2 spring onions (remove the tops and roots, cut the onion-y bits into small slices)
1 egg
beef (cold roast beef, leftovers or just pre-packed sandwhich stuff, any kind really) cut into small pieces.
bay leaves? Not tried it yet but they should go well.

Now:

Fill a pan with about 1 - 1 1/2 pints of water, lightly salted and bring to the boil. Once the water has just begun to boil (as in there is a disturbance in the water, but you can't see bubbles yet) crumble in both stock cubes. Keep stirring until the stock has dissolved.

Add the block of noodles, you can break them up first if you like but its not necessary.

Keep stirring until the noodle block seperates, it doesn't need ot be much but you need to be able to push your spoon through the middle of the block without breaking it (uh.. assuming that you didn't break up the noodle block previously) then once the noodles have seperated, plop in the onions and beef (it really does need to be pre-cooked beef because its not going to be cooked for long). This would also be where you add the bay leaves but like I said, not tried it yet.

Keep stirring and let it all spread equally throughout the rest of the soup.

Once the noodles are fully cooked (just try one to make sure but it should be easy to tell) you're going to have to stir the mixture very quickly. You need to have the soup at either side of the pan higher than that in the midle, like a whirlpool. The reason for this is so that the egg stays as bound together as possible once you add it. So once you've got the soup spinning, crack open your egg and dump the contents in the center of the pan. Keep stirring and try to keep the egg together.

It will seperate to some degree, the only way to avoid this is to either put vinegar in the soup (not something I'm about to do) or poach the egg seperately and then add it. (oh for those who don;t know the traditional method of poaching an egg, its very similar to what I just described, but instead of soup its a pan of water with some white vinegar in it, but the vinegar binds it together. that's why I think it would work here)

aaaaanyway, taste the soup, add salt and pepper to taste then enjoy

[Sachibelle]

Oh, this thread is so much love.  <3 I am so trying all of these. *3*

[davcho]

Plasma for the chilli you don't have to use kidney beans right or is it like the main thingy?

btw Shuji i've got like a tonne of home made kimchee around the house
(i'm korean XD) its like a you eat it with everything food (i wonder why)

[Plasmacaster]

Plasma for the chilli you don't have to use kidney beans right or is it like the main thingy?

btw Shuji i've got like a tonne of home made kimchee around the house
(i'm korean XD) its like a you eat it with everything food (i wonder why)

Well... kidney beans are kinda one of the main ingredients to any chilli recipe.

I mean if you don't have kidney beans or you're allergic or something then I guess you could remove them but then it wouldn't be chilli. It'd just be... spicy minced beef in a tomato sauce or something

[davcho]

oh right then i'll try make it btw can you store it in a air tight container ?

[Plasmacaster]

oh right then i'll try make it btw can you store it in a air tight container ?

You should be able to.

[davcho]

how long will it keep fresh for? like if i kept it in a air tight container in the fridge

[Plasmacaster]

how long will it keep fresh for? like if i kept it in a air tight container in the fridge

*shrugs* I've never tested it.

I would imagine a little under a week, though that would have to be cooled and airtight. Obviously you can keep things for a lot longer if you freeze them