KFC Honey Barbecued Wings Secret Recipe

KFC (Kentucky Fried Chicken) rules the roost when it comes to chicken. America's #1 fast-food chicken chain owns or franchises more than 13,700 outlets in almost 100 countries. The restaurants offer the Colonel's trademark fried chicken (in both Original Recipe and Extra Tasty Crispy varieties) along with chicken sandwiches, chicken pot pies, crispy chicken strips, mashed potatoes and gravy, and potato wedges. Its locations can be found operating as free-standing units and kiosks (in shopping malls, gas stations, and airports). More than 20% of the restaurants are company-operated; the rest are franchised or licensed. KFC is a division of global fast-food franchiser Brands.

KFC Honey Barbecued Wings Recipe

Ingredients :

• 20 Chicken Wings, tips removed
• 2 cups flour
• 2 eggs
• 2/3 cup milk
• 1 Bottle KC Masterpiece Original BBQ Sauce
• 1/4 cup honey
• oil for deep frying
  

Instructions :

1. Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.
2. Place the eggs and milk in a bowl and mix well. Set aside.
3. Mix together the BBQ sauce and honey. Set aside.
4. Put the flour into a bag, then shake the wings in it, to lightly coat.
   
5. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour - so the BBQ sauce has something to hang onto. Repeat 2−3 times.
6. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees).
7. Fry the wings until they're golden brown. Remove and drain on paper towels.
8. Preheat oven to 325 degrees.
   
9. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.
10. Bake for 15−20 minutes, until they no longer look shiny.
    

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Planet Hollywood Pot Stickers Secret Recipe

Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores.

Planet Hollywood Pot Stickers Recipe
Menu Description: "Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions. They are fried and served in a basket with spicy hoisin."

Ingredients :

• 1/4 pound ground turkey
• 1/2 teaspoon minced fresh ginger
• 1 teaspoon minced green onion
• 1 teaspoon minced water chestnuts
• 1/2 teaspoon soy sauce
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (no seeds)
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• Vegetable oil for frying
• 12 wonton wrappers (3 x 3-inch size)
  

Instructions :

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.
5. Serves 3 to 4 as an appetizer.
   

Tidbits

If you can't find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I've found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.

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Popeye's Red Beans and Rice Secret Recipe

Popeyes hopes its fried chicken will shiver your timbers. Popeyes Chicken & Biscuits is the operating division of AFC Enterprises that oversees its chain of quick-service chicken restaurants. Ranking only behind YUM! Brands' KFC, the chain boats more than 1,800 locations in the US and about two dozen other countries. Popeyes serves up Cajun-style fried chicken, biscuits, po'boys, chicken strips and other fixin's. About 30 locations are company-owned, the rest are operated by franchisees. Al Copeland started the company as a single Chicken on the Run restaurant in New Orleans in 1972. AFC bought the company in 1993.

Popeye's Red Beans and Rice Recipes

Ingredients :

• 2 cups Uncle ben's long grain rice (cooked)
• 1 − 16 oz. can Red chili beans in chili gravy
• 1 teas. Chili powder
• 1/4 teas. Cumin
• Dash garlic salt
  

Instructions :

In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.

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Red Lobster Crab Stuffed Mushrooms Secret Recipe

Red Lobster is a casual dining, seafood specialty restaurant operator in the United States. It offers a menu featuring fish, shrimp, crab, lobster, scallops and other seafood. The menu includes a variety of specialty seafood and non-seafood entrees, appetizers, salads, desserts and the Company's signature Cheddar Bay biscuits.

Red Lobster Crab Stuffed Mushrooms Recipe

Ingredients :

• 1 pound fresh mushrooms, approximately 35−40
• 1/4 cup celery, finely chopped
• 2 tablespoons onion, finely chopped
• 2 tablespoons red bell pepper, finely chopped
• 1/2 pound crab claw meat
• 2 cups oyster crackers crushed
• 1/2 cup cheddar cheese, shredded
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup water
• 6 white cheddar cheese, slices
  

Instructions :

1. Preheat oven to 400 degrees.
2. Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
3. While vegetables cool, wash mushrooms and remove stems.
4. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
5. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
6. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
7. Spoon 1 teaspoon of stuffing into each mushroom.
8. Cover with sliced cheese.
9. Bake in oven for 12−15 minutes until cheese is lightly browned.
   

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Roadhouse Grill Cheese Wraps Secret Recipes

Roadhouse Grill was a chain of casual dining steakhouses in the eastern part of the United States founded in 1992. After filing for bankruptcy protection in late 2007, all twenty remaining locations were closed the week of May 12, 2008, as the company was forced into liquidation.

You'll find the original version of this delectable Roadhouse Grill signature item in the "starters" section of the menu. It's a variation on the popular fried cheese sticks appetizers with spicy jalapeno peppers in the middle, all wrapped in large spring roll wrappers before frying. The marinara sauce on the side is perfect for dipping this tasty cheesy tidbit. To save time -- and we all like that you can use any of your favorite marinara pasta sauces (such as Ragu) for dipping so you won't have to whip it up from scratch.

Roadhouse Grill Cheese Wraps Recipes

Ingredients :

• 8 thin slices monterey jack cheese
• 8 thin slices cheddar cheese
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon minced fresh chives
• 4 large spring roll wrappers
• 1 beaten egg
• 6 to 10 cups vegetable oil
  

Instructions :

On the side Marinara (pasta) sauce. Slice the cheese real thin, add peppers and chives, roll it all up and give it a good squeeze before wrapping.

1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.
2. Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers and chives between the cheese and roll it all up. Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it. It should stick. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.
5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping. Serves 2.

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Ruby Tuesday's Chicken Quesadillas Secret Recipe

Ruby Tuesday, Inc. (RTI) owns and operates Ruby Tuesday concept in the bar and grill segment of casual dining. The Company also offers franchises for the Ruby Tuesday concept in domestic and international markets. As of June 6, 2006, it owned and operated 629 casual dining restaurants, located in 29 states and the District of Columbia. Also, as of June 6, 2006, the franchise partnerships operated 168 restaurants located in 17 states and traditional franchisees operated 36 domestic and 47 international restaurants. Ruby Tuesday restaurants offer American dining emphasizing 14 appetizers, handcrafted burgers, a garden bar that offers up to 46 items, fish, ribs, steaks and more. Burger choices include such items as beef, bison, turkey, chicken and crab.

Ruby Tuesday's Chicken Quesadillas Recipe

Ingredients :

• 5 oz. chicken breast
• Italian Dressing
• 12 inch flour tortilla
• margarine
• 1 cup shredded monterey jack/cheddar cheese
• 1 Tablespoon tomatoes, diced
• 1 Tablespoon jalapeno peppers, diced
• Cajun Seasoning (to taste)
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• Sour Cream
• Salsa
  

Instructions :

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.

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Sbarro Rigatoni Ala Vodka Secret Recipe

SBARRO is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.

Sbarro Rigatoni Ala Vodka Recipe

Ingredients :

• 2 lbs. rigatoni
• 24 oz. canned tomato sauce (plain)
• 2 tablespoons olive oil
• 2 cloves fresh garlic, minced
• 1/2 teaspoon cracked red pepper
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1/2 quart heavy cream
• 1 1/2 oz. vodka
• 1 oz. grated Romano Cheese
• 1 oz. bacon bits
• 1/2 oz. Italian parsley, chopped
  

Instructions :

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.

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Shoney's Country Fried Steak Secret Recipe

Let's get something to eat at Shoney's. The company operates and franchises around 300 family-style restaurants in about 20 states. Popular for breakfast, the chain offers such standard morning fare as bacon, biscuits and gravy, eggs, and pancakes. Its lunch and dinner offerings include burgers, chicken, seafood, and steak. The restaurants also feature an all-you-can-eat buffet with nightly features, such as Homestyle Dinner and Big Ol' Bar-B-Que. Operating primarily in the South, more than half of Shoney's locations are company-owned. The Shoney's chain was founded by Alex Schoenbaum in the 1940s. It is controlled by investment firm Lone Star Funds.

Shoney's Country Fried Steak Recipe

Ingredients :

• 3 cups water
• 2 cups flour
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 4 4 Ounce cube steaks, trimmed, flattened
• 1−1/2 Tablespoons ground beef, lean
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
  

Instructions :

Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

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Sizzler Cheese Toast Secret Recipe

Sizzler USA Restaurants operates and franchises about 270 Sizzler family-style steak houses in almost 20 states. The eateries serve a variety of steak, chicken, and seafood dishes and feature a buffet-style salad bar that also offers soups, appetizers, and dessert items. More than 40 of the restaurants are company owned, while the rest are franchised. The Sizzler chain was started by Delmar Johnson in 1957. Sizzler USA is owned by Australian investment firm Pacific Equity Partners.

Sizzler Cheese Toast Recipe

Ingredients :

• 1 Lb. Butter (slightly softened)
• 8 Oz. Grated Parmesan Cheese
• Sliced Italian Bread
  

Instructions :

In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese has browned.

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Pizza Hut Original Pan Pizza Secret Recipe

When it comes to tossing dough around, no one does it more often than Pizza Hut. The division of YUM! Brands operates the world's #1 pizza chain with more than 12,500 outlets in more than 90 countries worldwide. The chain serves a variety of pizza styles, including its flagship Pan Pizza, as well as Thin n' Crispy, Stuffed Crust, Hand Tossed, and Sicilian. Other menu items include pasta, salads, and sandwiches. Pizza Hut offers dine-in service in its characteristic red-roofed restaurants as well as carry-out and delivery service. About 20% of its restaurants are company-operated; the remaining units are franchised or licensed.

Pizza Hut Original Pan Pizza Recipe

Ingredients :

• 1 1/3 cups Warm water (105F)
• 1/4 cup Non−fat dry milk
• 1/2 teas. Salt
• 4 cups Flour
• 1 Tbls. Sugar
• 1 pk. Dry yeast
• 2 Tbls. Vegetable oil (for dough)
• 9 Oz. Vegetable oil (3 oz. per pan)
  

Instructions :

Butter flavored Pam. Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

- Sauce -

Ingredients :

• 1 8 Ounce Can Tomato Sauce
• 1 Teaspoon Dry Oregano
• 1/2 Teaspoon Marjoram
• 1/2 Teaspoon Dry Basil
• 1/2 Teaspoon Garlic salt
  

Instructions :

Combine and let sit for 1 hour.
For Each Nine Inch Pizza :
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables

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Starbucks Frappuccino Secret Recipe

Starbucks Frappuccino Recipe

Ingredients :

• 1/2 cup fresh espresso
• 2 1/2 cups lowfat milk (2 percent)
• 1/4 cup granulated sugar
• 1 tablespoon dry pectin*
  

Instructions :

1. Combine all of the ingredients in a pitcher or covered container.
2. Stir or shake until sugar is dissolved. Chill and serve cold.
3. Makes 24 ounces.
   

Tidbits

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:
- Use 1/3 cup ground coffee and 1 cup of water.
- Brew once then run coffee through machine again, same grounds.
- Makes about 1/2 cup fresh espresso to use in the above recipe.
- Run a pot of water through machine, without grounds, to clean.

NOTE : * This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing

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Steak and Ale Hawaiian Chicken Secret Recipe

Steak & Ale's Hawaian Chicken Secret Recipe

Ingredients :

• 4−6 Chicken Breasts

Marinade :

• 1/4 cup soy sauce
• 1/2 cup + 2 T. dry sherry
• 1 1/2 cup unsweetened pineapple juice
• 1/4 c. red wine vinegar
• 1/4 cup + 2 T. sugar
• 1/2 tsp. garlic powder
  

Instructions :

Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.

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Steak−n−Shake Chili Secret Recipe

The Steak n Shake Company (Steak n Shake) is engaged in the ownership, operation and franchising of Steak n Shake restaurants. As of September 28, 2005, the Company had 399 Company-owned restaurants and 49 franchised restaurants located in 20 states. Steak n Shake restaurants are generally open around the clock. In addition to its core menu, the Company offers a breakfast menu during breakfast hours. During the fiscal year ended September 28, 2005 (fiscal 2005), lunch and dinner sales accounted for approximately 36.4% and 45.4% of sales, respectively, while breakfast and late night sales account for 6.6% and 11.6% of sales, respectively. The Company offers full-service dining with counter and dining room seating, as well as drive-thru and carryout service. Steak n Shake's menu has featured items that include STEAKBURGER sandwiches, thin and crispy French fries, and hand-dipped milk shakes. In fiscal 2005, new menu offerings included expansion of Sippable Sundaes Milk Shakes, with the inclusion of one additional Holiday shake flavor, white chocolate and the addition of two new Halloween Shakes.

During fiscal 2005, Steak n Shake opened 19 new units and four new franchisees units. The Company owned units were built in the Florida, Indiana, Ohio and Texas markets, with a franchise opening creating a new presence in Arkansas. During such time it completed the purchase of 17 restaurants owned by Kelley Restaurants, Inc. (KRI), a former franchisee. Steak n Shake's franchising program is designed to extend brand name recognition and derive additional revenues without substantial investment by the Company.

The Company operates a distribution center in Bloomington, Illinois, from which food products (except for items purchased by the restaurants locally, such as bakery goods, produce and dairy products) and restaurant supplies are delivered to 102 Company-owned and nine franchised restaurants. The restaurants served by the distribution center are located in parts of the Midwest (primarily in Illinois, Missouri, Iowa and Wisconsin). The restaurants that are not serviced by the distribution center obtain Company-approved food products and supplies from two separate independent distributors, one with locations in Orlando, Florida and Pryor, Oklahoma, and the other with a location in Zanesville, Ohio.

Steak n Shake is in the process of testing new Premium Topping Steakburgers for future launch. Offerings for these new Premium Topping Steakburgers include Three Cheese, Hickory Smoked Thick Bacon and Grilled Mushroom 'n Onion. As of September 28, 2005, the 49 franchised Steak n Shake restaurants operated by 17 franchisees, were located in Arkansas, Georgia, Illinois, Indiana, Kentucky, Mississippi, Missouri, North Carolina, Oklahoma and Tennessee. The Company assists franchisees with both the development and ongoing operation of their restaurants. Its management personnel assist with site selection, approve all restaurant sites and provide franchisees with prototype plans, and construction support and specifications for their restaurants. Steak n Shake's staffs provide both on-site and off-site instruction to franchised restaurant management associates.

The Company's financing subsidiary, SNS Investment Company, Inc. assists qualified franchisees in financing the development of one or more franchised restaurants by purchasing or leasing approved sites from third parties, constructing the restaurant and leasing or subleasing the finished facility to the franchisee. As of September 28 2005, six restaurants were being financed through this subsidiary.

Steak−n−Shake Chili Recipe

Ingredients :

• 2 tablespoons oil
• 1 1/2 pounds ground beef
• 1/2 teaspoon salt
• 1 can onion soup
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 2 teaspoons cocoa
• 2 cans kidney beans
• 1 (6 oz.) can tomato paste
• 1 (8 oz.) can tomato sauce
• 1 cup cola (Coke, Pepsi, or generic)
  

Instructions :

Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crock pot. Drain beef and beans before adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

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T.G.I. Friday's Broccoli Cheese Soup Secret Recipe

T.G.I. Friday's Broccoli Cheese Soup. So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store - there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets for this baby. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and ditch the stem.

T.G.I. Friday's Broccoli Cheese Soup Secret Recipe

Ingredients :

• 4 cups chicken broth
• 1 cup water
• 1 cup half & half
• 4 slices Kraft Cheddar Singles
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon ground black pepper
• 4 cups broccoli florets (bite-size)
  

Garnish

• 1/2 cup shredded cheddar cheese
• 2 teaspoons minced fresh parsley
  

Instructions :

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

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Taco Bell Burrito Supreme Secret Recipe

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top selling products: The spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. If you like a bit of heat, throw on some of the hot sauce from the Taco Bell Fire Border Sauce clone recipe.

Taco Bell Burrito Supreme Recipe

Ingredients :

• 1 pound lean ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• dash garlic powder
• 1/2 cup water
• 1 16-ounce can refried beans
• 8 10-inch flour tortillas
• 1/2 cup enchilada sauce
• 3/4 cup sour cream
• 2 cups shredded lettuce
• 2 cups shredded cheddar cheese
• 1 medium tomato, diced
• 1/2 cup diced yellow onion
  

Instructions :

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.
5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato, and onion onto the tortilla, and then you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately. Makes 8 burritos.

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The Soup Nazi's Mexican Chicken Chili Secret Recipe

The Soup Nazi's Mexican Chicken Chili Secret Recipe
Serves : 4-6

Ingredients :

• 1 pound chicken breast fillets (4 fillets)
• 1 tablespoon olive oil
• 10 cups water
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen yellow corn
• 1/2 carrot, sliced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1 15-ounce can red kidney beans, plus liquid
• 1/4 cup diced canned pimento
• 1 jalapeno, diced
• 1/4 cup chopped Italian parsley
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• dash cayenne pepper
• dash basil
• dash oregano
• On the side
• Sour cream
• Pinch chopped Italian parsley
  

Instructions :

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
   

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Tony Roma's Baked Potato Soup Secret Recipe

"A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily cloned with basic ingredients. This TSR version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions and you will have a home kitchen Tony Roma's recreation that will surely impress.

Tony Roma's Baked Potato Soup Secret Recipe
Serves : 6 to 8

Ingredients :

• 2 medium potatoes (about 2 cups chopped)
  
• 3 tablespoons butter
• 1 cup diced white onion
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
  

Garnish

• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 green onions, chopped (green part only)
  

Instructions :

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
7. Repeat for remaining servings.
   

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Waffle House Waffles Secret Recipe

It was two friendly Atlanta, Georgia neighbors who got together in 1955 to build the first Waffle House in their eventual 1200-restaurant chain. With the dimpled breakfast hotcake as a signature item (and this is 3 years before IHOP was founded!), the privately-held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress; they're called "associates."

For the best clone of the 45-year-old secret formula for these waffles you really should chill this batter overnight in the fridge as they do in each of the restaurants. But, hey, sometimes you just can't wait, right? If you need instant gratification, the recipe still works fine if you cook up the waffles the same day. At least wait for 15-20 minutes after you make the batter so that it can rest and thicken a bit. That'll give you time to search for the waffle iron and heat it up. Also, you might need some time to dust it off.

Waffle House Waffles Recipe

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 tablespoons butter, softened
• 2 tablespoons shortening
• 1/2 cup half & half
• 1/2 cup milk
• 1/4 cup buttermilk
• 1/4 teaspoon vanilla
  

Instructions :

1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
7. Makes 6 waffles.
   

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Wendy's Chili Secret Recipe

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

Wendy's Chili Recipe

Ingredients :

• 2 pounds ground beef
• One 29-ounce can tomato sauce
• One 29-ounce can kidney beans (with liquid)
• One 29-ounce can pinto beans (with liquid)
• 1 cup diced onion (1 medium onion)
• 1/2 cup diced green chili (2 chilies)
• 1/4 cup diced celery (1 stalk)
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
  

Instructions :

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
   
4. Makes about 12 servings.
   

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

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Wolfgang Puck's Pumpkin Pie Secret Recipe

Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own pumkin' pie.

Wolfgang Puck's Pumpkin Pie Recipe

Ingredients :

• Unbaked 10-inch single
• crust pie shell
• 4 tb Sugar syrup
• 1 tb Minced orange peel
• 2 tb Grand Marnier
• 1 Vanilla bean, split and
• scraped
• 1 Cinnamon stick
• Fresh grated nutmeg
• 6 Oz. fresh cranberries
• 2 c Pumpkin puree
• 1 c Dark brown sugar, packed
• 1/2 ts Cinnamon
• 1 ts Ginger
• 1/2 ts Nutmeg
• 1/2 ts Cloves
• ds Salt
• ds Fresh ground white pepper
• 4 Eggs
• 1 c Whipping cream
• 1/2 c Half and half
• 3 tb Bourbon
• Cinnamon ice cream (optional)
  

Instructions :

Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill, with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.

Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)

In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set. Serve warm with cinnamon ice cream, if desired.

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Chili's Boneless Buffalo Wings Secret Recipe

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork.

Chili's Boneless Buffalo Wings Recipe
Serves : 2-4 as an appetizer

Ingredients :

• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 4-6 cups vegetable oil
• 1/4 cup Crystal or Frank's Louisiana hot sauce
• 1 tablespoon margarine
  

Instructions :

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
   

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Boston Market Meatloaf Secret Recipe

In the early 90s Boston Chicken was on a roll. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin.

By 1988, Boston Market's goose was cooked: the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

Boston Market Meatloaf Recipe
Serves : 4

Ingredients :

• 1 cup tomato sauce
• 1 1/2 tablespoons Kraft original barbecue sauce
• 1 tablespoon granulated sugar
• 1 1/2 pounds ground sirloin (10 percent fat)
• 6 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• dash garlic powder
  

Instructions :

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

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South East Asian Ingredients

Feb 2010, amend dead links.

Following on the previous post on typical Chinese ingredients, here is quite a long list of ingredients/foods typical and local to S E Asian countries like Malaysia, Singapore, Indonesia and Brunei. I am not too familiar with Filipino, Thai, Vietnamese or that part of SE Asian ingredients but I will throw in a few that I do know.

This is a LONG post if you get tired

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Benihana Japanese Fried Rice Secret Recipe

When 20-year-old Rocky Aoki came to the New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he took $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West side of Manhattan. His concept of bringing the chefs out from the back kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within six months. Here's a clone recipe for the fried rice at Benihana that is prepared by chefs with pre-cooked rice on those open hibachi grills.

Benihana Japanese Fried Rice Recipe
Serves : 4

Ingredients :

• 4 cups cooked converted or parboiled rice (1 cup uncooked)
• 1 cup frozen peas, thawed
• 2 tablespoons finely grated carrot
• 2 eggs, beaten
• 1/2 cup diced onion (1/2 small onion)
• 1 1/2 tablespoons butter
• 2 tablespoons soy sauce
• salt
• pepper
  

Instructions :

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
   

Tidbits

This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

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Applebee's Classic Patty Melt Secret Recipe

Applebee's International, Inc. (Applebee's) develops, franchises and operates casual dining restaurants under the name Applebee's Neighborhood Grill & Bar. The Company had over 1,800 restaurants during the fiscal year ended December 25, 2005 (fiscal 2005). As of December 25, 2005, there were 1,804 Applebee's restaurants. Franchisees operated 1,318 of these restaurants and 486 restaurants were company operated. The restaurants were located in 49 states and 14 countries outside of the United States. During fiscal 2005, 144 new restaurants were opened, including 92 franchise restaurants and 52 company restaurants.

Applebee's also offers its customers the carry-out service. During the fiscal year ended December 29, 2002, the Company initiated a To Go program, which includes the use of standardized packaging, interior and exterior signage and a focused training program. In addition, the program features its Carside To Go initiative in which customers place their orders by telephone, park in designated spots at its restaurants and servers deliver their orders to their vehicles. During the fiscal year ended December 26, 2004 (fiscal 2004), the Company launched an alliance with Weight Watchers to offer Weight Watchers-branded menu alternatives to its guests. It has 10 Weight Watcher items on the menu.

Applebee's Classic Patty Melt Recipe

Ingredients :

• 1 burger patty
• Salt, pepper, granulated garlic, to taste
• Melted butter, as needed
• 2 pieces Italian bread
• 2 tablespoons mayonnaise with roasted garlic and mustard
• 2 slices Swiss cheese
• 2 slices Cheddar cheese
• 1/2 cup sliced onions

Instructions :

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350F). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking). Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.

In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating. Place cooked burger patty on top of one cheese−topped slice of bread and the sauteed onions on the other. Carefully close and cut sandwich. Serve with your favorite summer side dish.

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A and W Chili Dogs Secret Recipe

A&W is a legend in root beer. A division of fast-food giant YUM! Brands, A&W All-American Food Restaurants is best known for its branded draft root beer and drive-in service. The company operates and franchises almost 700 quick-service restaurants in the US and 14 other countries offering hamburgers, hot dogs, onion rings, and fries, along with its signature root beer. In addition to its traditional drive-up format, the chain includes food court and co-branded locations. A&W traces its roots back to a California root beer stand business started by Roy Allen in 1919.

A&W Chili Dogs Recipe

Ingredients :

• 1 Sabrett brand 2 ounce beef frankfurter (7½" long)
• 1 regular hot dog roll
• 3 Tablespoons A&W Coney Island Sauce (see recipe below)
• 1 Tablespoon chopped white onion
• 1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
• A&W Coney Island Chili Dog Sauce
• 1 pound ground chuck
• 1 six ounce can Hunts tomato paste
• 1 Cup water
• 1 Tablespoon sugar
• 1 Tablespoon prepared yellow mustard
• 1 Tablespoon dried, minced onion
• 2 teaspoons chili powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground cumin (heaping)
• 1/4 teaspoon ground black pepper
  

Instructions :

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.
   

Cooking your A&W Chili Dog

1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds. Just enough to warm.
   

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Spam Pancakes

Pancake Day is just round the corner. If you fancy something oriental and love Spam here is one spamalicious recipe to try. Not sure if this recipe was created by my mum or many Chinese do make breakfast pancakes like these, I love them since I was a kid and make them every now and again for Sunday breakfast when I have a hankering for Spam. We called these pancakes 'bok chang' at home, no sure

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Nue Num Tok– Thai beef salad with roasted rice

I think another name for this dish is called Waterfall beef. This beef salad is probably my very first taste of Thai food with Tom Yam Kung many many years ago when I went to Thailand on holiday, and I have been hooked on Thai food ever since. It is similar to Laab Nuea except for the roasted ground rice.The ground rice is essential to give that extra nutty flavour. Here is how I make this

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Wetha See Byan - Burmese pork curry

Had this recipe for sometime from a foreign newspaper cut out. Thought I give it a try with my own tiny adjustments. I don’t normally use pork for curry due to being brought up in a muslim country pork just doesn't associate with curries in my brain (think I am still brain washed :)).As you can see from this picture below, this pork curry is quite dry and rich, the texture is similar to Malaysian

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Last Day of CNY and Sticky Rice Ball Dumplings 湯圓慶元宵 - Part 2

Continued from the last post, here are more sticky rice ball dumplings recipes.This next one is deep fried by far my favourite, very popular in our house and similar texture and taste to Jin Dui balls 煎堆 you get from the Chinese dim sum restaurant.DEEP FRIED STICKY RICE BALLS (PUFF BALLS)For the ingredients/ methods:Before you make the fried puff balls, get some roasted peanuts (plain unsalted is

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Abacus Beads 算盤子

To go with CNY and celebration food, I had made some Chinese gnocchi called Abacus beads 算盤子. This is typical Hakka cuisine and is eaten at most Hakka celebration meals. It’s a good luck dish because the dumplings are round, smooth, sticky and chewy similar in meaning to Chinese as the sticky rice dumplings as mentioned in the last post. These round dumplings are made to look like the beads on

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Last Day of CNY and Sticky Rice Ball Dumplings 湯圓慶元宵 - Part 1

Today is the last day of CNY, here wishing all Chinese a Happy 元宵節 yuan siu jet (in Cantonese) or Tzap Goh Meh (in Hokkien). Most families will celebrate the ending of the New Year with a feast.Some people also called today the Lantern Festival day, most families will display and play with beautiful lanterns (mainly paper and bamboo lanterns), and lantern processions everywhere, a jolly happy

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Yu Sang (Chinese Ceviche)

Continue from the last post, this is my version, if you had yu sung before it could be very different from mine.Ingredients:200 -250g of sushi grade salmon or tuna1 carrot about 120 - 150gabout 200g of mooli or daikon2 stalks of spring onion1/2 medium red onionabout 50 - 60g of sushi style sweet pickled ginger1 chunk of ginger, use tenderer part if you can1 large red chillismall handful of

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7th Day of Chinese New Year

Today is the 7th day of Chinese New Year, known as 人日 (Ren Le) in Mandarin or (Yan Yak) in Cantonese. This means it is the birthday of all humankind. So HAPPY BIRTHDAY (or a belated one to people whose time zone had past 1st Feb 2009) to everyone in the whole wide world! Legend has it that in the very very old days thousand of years ago, it was recorded that God (Chinese God) made all kinds of

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