Alton Brown’s Scones Recipe

Alton Brown’s Scones Recipe

This is what I use when I want to make homemade scones.

Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries
Directions
Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Chicken Pospas (Recipe)

Category:		Snacks
Style:		Philippines
Special Consideration:		Quick and Easy
Servings:		~

Description:

One of the good ole remedies when one gets sick with fever or colds.

It is the comfort food /merienda chicken pospas (or arroz caldo as its called) to the rescue of the invalid.  I got this from the old high school recipe index card.

Ingredients:

1 piece breast chicken or other parts (cut into pieces) (fleshy part) (flaked)
onion (sliced/minced) – leeks or bulbs
salt to taste
1 cup rice
3 cup water
garlic (minced)
ginger (optional)
toyo (soy sauce)

Directions:

1. Saute the onion until brown. Then fry the chicken.

2. Cook the rice with 3 cups water as in the usual porridge.

3. Tear the chicken into small strips then drop into the boiling rice. Season with salt to your taste and serve hot.

Ube Fritters (Postre) (Recipe)

Category:		Snacks
Style:		Philippines
Special Consideration:		Quick and Easy
Servings:		30 pieces or more

Description:

The following is from a recipe I found in my the pile of  high school recipe index cards – cooking sessions in the subject ‘Practical Arts’.

I do love ube, but then am a typical Filipina.

Ingredients:

1 kilo ube (purple yam)

15 to 20 pieces ripe bananas

oil for deep fry

Directions:

1. Pare the ube and shred it thoroughly. Slice thickly the ripe bananas.

2. Coat a slice of banana with the grated ube and deep-fry. Before placing another set of fritters, remove completely the cooked ones.

3. Place it in a colander for drainage of oil and serve hot.

A Recipe for Carrot and Daikon Salad (Japanese Salads)

Category:		Salads
Style:		Japanese
Special Consideration:		Vegetarian
Servings:		4-6

picture from the internet

Description:

Daikon (大根), literally “large root”), is also called Oriental radish, Chinese radish and Mooli (from Hindi Muulii). It is a mild-flavored, very large, white East Asian radish. It is common in Japanese cuisine.

Ingredients:

1 3/4 cups water
1 tablespoon salt
1 small carrot, peeled, cut into matchstick pieces
1 1/2 cups daikon, peeled, cut into matchstick pieces
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame seeds

Directions:

1. Place 1 1/2 cups of the water and the salt in a medium bowl. Place both carrot and daikon in this salted water for half and hour, then drain and set aside.

2. Combine the vinegar, remaining water, soy sauce and mirin in a small saucepan and bring to a boil over medium heat. Add the carrots and daikon and simmer for 2 minutes until tender. Remove from the heat and set aside to cool.

3. Place the daikon and carrot between paper towels and squeeze gently to remove the excess vinegar. Place in small bowls, sprinkle the sesame seeds over it and serve.

–          Nov 25, ’10 6:48 PM

A Recipe for Leek and Tuna Salad (Japanese Salads)

Category:		Salads
Style:		Japanese
Special Consideration:		Quick and Easy
Servings:		4

Ingredients:

1 baby cucumber (approximately 100 g), washed
2 tablespoons thinly sliced leeks
2 large basil leaves, shredded
400 grams fresh sashimi-quality tuna
black sesame seeds (optional)
1 1/2 teaspoons ginger, grated

Ginger Dipping Sauce:

1 1/2 teaspoons grated ginger
1/2 teaspoon dark soy sauce

Directions:

1. Place the leeks in a small bowl of cold water and soak for 5 minutes. Drain, then pat dry with paper towels. Shred the cucumber into thin, long strips. Set aside.

2. Combine the shredded basil leaves and sliced leeks in a bowl. Add half of the grated ginger. Toss well to combine. Dice the tuna and combine with the earlier mixture.

3. Prepare Ginger Dipping Sauce. Divide the ginger between 4 small sauce bowls and top with dark soy sauce to taste.

4. Divide the tuna mixture into 4 equal portions. Place each portion on a serving dish. Sprinkle with black sesame seeds if you prefer. Garnish with reserved shredded cucumber and serve with the Ginger Dipping sauce on the side.

Preparation time: 15 minutes

–          Aug 19, ’10 6:31 PM

A Recipe for Bak Kut Teh aka Pork Rib Soup (Chinese Soups & Stews)

Category:		Soups & Stews
Style:		Chinese
Servings:		6 cups

 

from a bak kut teh lunch in Singapore

Description:

Last December 2008, I received a special “my kind of book” from Helene when I spent my Christmas holidays with her family in Singapore. She combined two of my loves in it – glorious food and glorious pictures of food – the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

Copied from “Authentic Recipes from Singapore” Wong and Wibisono.

I chose this because I had a sip-pilicious time slurping this soup down with Loo and Helene in Singapore. I remember I bought one pack of the “bak kut teh” spices but since I rarely buy meat while living here in Manila, I don’t think I’ve used it.

A popular late night, or early morning pick-me-up, this flavorful soup can be prepared with various cuts of meat, although this version using ribs is the most popular.

Ingredients:

500 g (1 lb) pork ribs, cleaned, separated and cut into lengths
one 150-g (5-oz) piece lean pork
1 bulb garlic, unpeeled and washed
12 cups (3 liters) water
4 tbsp black soy sauce
2 tbsp soy sauce
2 tsp sugar
1 red finger-length chili, thinly sliced, to serve (optional)
Black soy sauce, to serve (optional)

Seasoning:

1 packet Bak Kut Teh spices (Note: packets of these are sold in supermarkets and food shops in Singapore, Australia and Malaysia. You can also try stopping by a Chinese medicine shop and ask for seasonings to make Bak Kut Teh.)

the packet usually has a combination of cloves, star anise, cinnamon, rock sugar and various Chinese medicinal herbs…

Directions:

1. Place the pork ribs, pork and garlic with the water in a large pot. Wrap the seasonings in a piece of clean cheesecloth and add to the pan. Add the soy sauce and sugar and bring to a boil. Then reduce the heat to low and simmer gently, covered, for 1 1/2 to 2 hours, until the meat is very tender and almost falling off the bones. Discard the cheesecloth filled with the seasonings.

2. To serve, slice the pork meat into smaller pieces. Place a few pieces of meat in individual serving bowls with a few ribs and whole cloves of garlic, and ladle the hot stock over the meat. Serve with a small bowl of sliced fresh red chili in black soy sauce on the side. Serve immediately.

–          Jul 2, ’10 5:13 PM

A Recipe for Eggplant Masala (Indian Side Dishes & Condiments)

Category:		Side Dishes & Condiments
Style:		Indian
Special Consideration:		Vegetarian
Servings:		4-6

Description:

Last December 2008, I received a most wonderful book from Helene when I spent my Christmas holidays with her family in Singapore. She combined 2 of my loves in it – glorious food and glorious pictures of food – the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

For this dish, its because eggplant is one of my favorite ingredients. Many a time there was when I could exist mainly on just eggplant torta. Anyway this is not torta but its still eggplant 🙂

Masala or Massala is a term used to descibe any of many blends of spices used in Indian cuisine, most often containing cardamom, coriander, mace together with pepper, nutmeg etc.

Copied from “Authentic Recipes from Singapore” Wong and Wibisono.

Ingredients:

3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 onion, sliced
4 cloves garlic, sliced
2 slender Asian eggplants (500 g/1 lb total), halved and cut into lengths
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
2 tsp tamarind pulp mashed in 4 tbsp of water, squeezed and strained to obtain juice

Directions:

1. Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and garlic, and stir-fry until light golden-brown, about 5 minutes.

2. Add the eggplants, chilli powder, turmeric, coriander and salt, and stir-fry for 1 minute. Then add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes. Serve immediately with freshly-cooked rice.

Prep. time: 25 minutes
Cooking time: 20 minutes

–          Jul 2, ’10 4:49 PM

A Recipe for Eggplant Masala (Indian Side Dishes & Condiments)

Category:		Side Dishes & Condiments
Style:		Indian
Special Consideration:		Vegetarian
Servings:		4-6

Description:

Last December 2008, I received a most wonderful book from Helene when I spent my Christmas holidays with her family in Singapore. She combined 2 of my loves in it – glorious food and glorious pictures of food – the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

For this dish, its because eggplant is one of my favorite ingredients. Many a time there was when I could exist mainly on just eggplant torta. Anyway this is not torta but its still eggplant 🙂

Masala or Massala is a term used to descibe any of many blends of spices used in Indian cuisine, most often containing cardamom, coriander, mace together with pepper, nutmeg etc.

Copied from “Authentic Recipes from Singapore” Wong and Wibisono.

Ingredients:

3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 onion, sliced
4 cloves garlic, sliced
2 slender Asian eggplants (500 g/1 lb total), halved and cut into lengths
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
2 tsp tamarind pulp mashed in 4 tbsp of water, squeezed and strained to obtain juice

Directions:

1. Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and garlic, and stir-fry until light golden-brown, about 5 minutes.

2. Add the eggplants, chilli powder, turmeric, coriander and salt, and stir-fry for 1 minute. Then add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes. Serve immediately with freshly-cooked rice.

Prep. time: 25 minutes
Cooking time: 20 minutes

–          Jul 2, ’10 4:49 PM

Ms. G’s Recipe for Bread Pudding

Category:		Desserts
Style:		British
Special Consideration:		Quick and Easy
Servings:		depends on hunger

 

Description:

Bread Pudding is thought of as an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added.

I remember I cut and paste this before from a post of Ms. G when I asked her how to make bread pudding and I don’t want to lose it so am sharing it again here…

Ingredients:

3 pcs old big size pandesal broken up into pieces (or 6 slices loaf bread)
6 whole eggs (beaten)
2 cups milk
1/2 cup sugar (add more if you want sweeter)
dash of salt
1/4 tsp vanilla extract lemon zest or drops of lemon extract to taste
1/3 cup raisins (optional if you do not like raisins)

Directions:

Instructions from Ms. G –

Just throw them in all together and mix.
Line a llanera (or any ceramic deep dish) with melted butter.
Pour in the mixture (be sure it does not go over an inch below the rim). Steam for at least 30 minutes or until done using Nona’s tusok-tusok system, hehe.

I enjoy making bread pudding because it is always an adventure. The results are different, every time, because it depands what kind of bread you use.

btw, Ms. G also said to try using calamansi (Philippine lemon) peel – cut them into fine pieces then add them to the mixture. It adds a subtle flavor to the dish.

–          Jun 18, ’10 11:48 PM

A Recipe for Carrots & Snowpeas w/ Sesame Seeds

Category:		Side Dishes & Condiments
Style:		Other
Special Consideration:		Vegetarian
Servings:		4

 

Description:

There may be those who are allergic to sesame seeds. I’ve not tried this with other kinds, but feel free to experiment.

Ingredients:

1/2 cucumber
1 tbsp sunflower oil
2 tbsp sesame seeds
4 carrots, julienned
6 green onions (aka spring onions), chopped
250 g snow peas (aka mangetout)
t tbsp lemon juice (or I use calamansi)
black pepper

Directions:

1. Peel cucumber. Cut in half lengthways and scoop out the seeds. Slice into half-moons.

2. Heat a non-stick frying pan. Or you can try a wok. Add the sesame seeds and dry-fry on medium heat for a minute until its toasted. Toss constantly. Remove and set aside.

3. Add oil and heat it. Add the carrots and cucumbers and stir-fry over a high-heat for 2 minutes or so. Then add the onions and snow peas and stir-fry further for 2 minutes or so until the vegetables are tender but a bit crunchy.

4. Add lemon juice and the toasted sesame seeds. Toss gently. Season with pepper to your taste and serve.
– Feb 19, ’10 11:59 AM