Wednesday, February 17, 2010

Iced Thai Coffee

No pics for this yet...but the trick is condensed milk!

1 to 2 tbs of condensed milk (depends how sweet you want your coffee)
1 shot of brewed espresso or 4 to 6oz of coffee
1 tall galss filled with cie
milk (optional)

1)In a mug/cup, pour in condensed milk.
2)Pour hot brewed coffee over condensed milk and stir until blended.
3)Pour coffee into glass over ice.
4)Add milk to fill up the cup and stir, if desired.
5)Serve immediately!

Butter Mochi Cake

Cake consistency with alittle "bouncy-ness". A friend made this and I just couldn't stop eating it!

1 ½ c flour
1 ½ c mochiko flour
1 tsp salt
4 tsp baking powder
1 c butter
1 ¾ c white sugar
4 eggs
2 tsp vanilla extract
1 ½ cup milk

1)Sift flour, mochiko, salt and baking powder together, set aside.
2)Cream butter and blend in sugar, eggs, vanilla extract until well blended.
3)Stir in dry ingredients alittle at a time, alternating with milk, until blended.
4)Pour batter into greased 9x13in baking pan*.
5)Bake at 350 degrees for 40-45 min or until cake springs back when lightly touched.
6)Let cool and serve.

Sunday, February 7, 2010

Slow Cooker BBQ Beef Stew

*Got the inspiration from

2 lbs beef stew meat
5 red potatoes (washed and cut into chunks)
3 carrots (peeled and cut into chunks)
1 medium onion (cut into chunks)
3/4 cups BBQ sauce
1 tbs peanut butter

1)layer potatoes on the bottom of slow cooker.
2)layer in carrots.
3)layer in onions.
4)brown stew meat on a skillet (to seal and capture the flavor)
5)layer meat on top of onions.
6)throw peanut butter.
7)top with BBQ sauce.
8)turn slow cooker on high for 4.5 hours.
9)Open lid after 4.5 hours and stir well, cover and let cook for another half hour.
10)Serve with rice.

*Kraftsrecipes suggest to use 1 tbs instant coffee powder. I didn't have any, so I substitue with peanut butter, just to see if that will have a different flavor.

Kim Chee Chicken

30 pieces of chicken wings
2 tbs brown sugar
2 tbs kim chee juice from container
1 tbs olive oil
2 tbs shoyu
1/2 tbs chiracha sauce (or more to liking)
1 tsp sesame oil <-- perhaps we should eliminate this.
3/4 cups kim chee, chopped
1/2 onions, sliced
3 cloves garlic, minced

1)combine brown sugar, kim chee juice, olive oil, and shoyu until mixed.
2)wash and pat dry chicken wings and put in large ziplog bag.
3)add in sauce mixture, chopped kim chee, onions, and garlic, zip bag and toss until evenly covered.
4)add in chiracha sauce and sesame oil, mix some more. marinate in refrigerator for 4 hours or overnight.
5)bake on baking rack for 350 degrees (reserve marinade), 20 min on one side, then flip another 20 min on the other side.
6)heat thru reserved marinade to create the sauce. (I had to add some cornstarch water mixture)
7)pour over chicken wings before serving.