Mee Jawa
| Cyber Kuali
Cooking receipe to make Mee Jawa under category Cyber Kuali. You may find some video clips related to this receipe below.Mee JawaBy Amy Beh1 kg yellow noodles 1 kg medium prawns 500g sweet potatoes - mashed 50 g gula melaka 2-3 heap tbsp cornstarch 1/2 cup oil salt & pepper 2.5 l water To make herb
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Gin Cooler
| Drink Master
Cooking receipe to make Gin Cooler under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 2 oz Club Soda 2 oz GinInto collins glass stir sugar with 2 oz club soda. Fill glass with ice and add gin. Fill w
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jerusalem artichoke salad
| General Recipes
Cooking receipe to make jerusalem artichoke salad under category General Recipes. You may find some video clips related to this receipe below.jerusalem artichoke salad Insalata di topinambur italianriver cafe cook book225g jerusalem artichokes3 lemons1 handful fresh dandelion leaves2 heads red chico
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Linda's Spicy Mayonnaise Sauce for Sushi Japanese cooking recipe
| Japanese
Ingredients 1/2 cup mayonnaise (Kewpie brand Japanese mayonnaise, found at Japanese and Asian Markets) 1-2 tablespoon sambal oelek (Ground fresh chilis found at Asian Markets, Depending on how hot you like it start with 1 T. and go ) 1 tablespoon smelt, roe (Masago, found at Japanese and Asian Mar
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Cooking receipe to make pecan streusel cheescake with maple sauce under category Aga Recipes. You may find some video clips related to this receipe below.
pecan streusel cheescake with maple sauce
200g short breadstyle biscuits
90g butter
3 x 200g packets half fat soft cheese
275g light soft brown sugar
3 eggs
150ml carton double cream
1 tbsp vanilla essence
125g chopped pecan nuts
icing sugar for dusting
For the maple sauce
50g butter
25g caster sugar
4 level tbsp maple syrup
150ml double cream
Grease and baseline a 230mm spring release cake tin with non stick baking parchment.
Place biscuits in a food processor and process until mixture resembles fine crumbs.
In an ovenproof bowl melt 30g of the butter in the simmering ovenand stir into 125g of the biscuits.
Press on to the base of the spring release cake tin.
Refrigerate for 30 minutes.
Place the cheese and 225g light soft brown sugar in a food processor and process until evenly combined.
Add the eggs 50ml double cream and the vanilla essence.
Blend for about 1 minute or until mixture is well mixed.
Pour the filling over the chilled biscuit base.
