World Record Thread - Page 1042

CrOnIc-KiLlA

350g beef mince
3 French shallots, finely chopped
3 cloves garlic, chopped
3cm pice ginger, grated
1 tablespoon green or pink peppercorns,
2 teaspoons golden Mountain sauce
2 teaspoons fish suace
2 teaspoons soft brown sugar
1/2 cup fresh corainder leaves
lime wedges
1 cucumber, chopped
3 sliced red or green chillies

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1 Chop the mince with a cleaver or a large knife until the mince is very fine. Place the mince, French shallots, garlic, ginger, peppercorns, golden mountain suace, fish suace and the brown sugar in a bowl. Mix the ingredients thoroughly until well combined.
2 Using 2 teaspoons of mixtures at a time, form into balls. Thread the balls onto the bamboo skewers, using three balls for each skewer
3 Place on an oiled grill plate or barbecue. Cook, turning frequently, for 7-8 minutes or until the meat is cooked. Sprinkle with corainder Serve with the lime wedges, cucmber and sliced chillies

CrOnIc-KiLlA

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CrOnIc-KiLlA

Quote:

Originally posted by Sum Yung Guy
i just needed a unique spam

cant you spam "normaly" i mean...
hrm never mind continue...

CrOnIc-KiLlA

500 g baby octopus
2 tablespoons oil
3 cloves garlic, chopped
1 tablespoon green or pink peppercorns
2-4 small red chilies,finely chopped
1 tablespoon fish sauce

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1 To clean the octopus, use a small sharp knife to remove the gut by either ting off the head entirely or by slicing open the head and removing the gut.
2 Pick up the body and use the index finger to push up the beak. Remove the
beak and discard. Clean the octopus thoroughly. Cut the head into 2 or 3 pie Place the cleaned octopus in a shallow dish.
3 Combine the octopus, oil, garlic, peppercorns and chilies in a bowl;
marinate for 30 minutes. Heat a barbecure plate or cast iron pan until very
hot. Cook 3 octopus at a time. turning frequently. for 3 minutes or until th turn white. Do not overcook. Sprinle the fish sauce over the top and serve immediately. These are particularly delicious served with a squeeze of lime. if you wish, you can garnish with a sprig of fresh coriander or som slices of fresh chillies.

CrOnIc-KiLlA

2 tabkespoon oil
400g chicken mince
2 clves garlic, crushed
1 onion finely chopped
3 corainder roots
2 teaspoon ground turmeric
1 1/2 teaspoons ground cumin
3 teaspoons ground corainder
1 small potato, peeled and very finely diced
1 tablespoon chopped fresh corainder leaves and stems
3 teaspoons of soft brown sugar
1/2 teaspoon ground
2 small red chillies, finely choped
1/4 cup fish sauce
1 tablespoon lime juice
oil, extra fod deep frying
chilli suace

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1 Heat the oil in a medium wok or a pan add the mince and cook over a
igh heat for 3 minutes or until starting to brown Break up any lumps of mince as it cooks Add the crushed garlic onion, corainder roots, ground tumeric, cumin and corainder, and the potato to the wok;
stir-fry over medium heat for about 5 minutes or until mince and potatoes are tender.
2 Add the flesh corainder, sugar, pepper, chillies, fish sauce and lime juic
3 To make pastry: sift the flours and salt in to a medium bowel and rub in t
4 Divide the dough into two portions. Roll out one portion on a lightly flou
5 Place 2 teaspoons of the filling in the center of each circle, brush the e press the edges to seal. repeat there with the remaining 6 Heat the oil in a large wok or pan. Don't put too much oil in the wok-it s

CrOnIc-KiLlA

10 (130 g.) shrimps, shelled deveined and finely chopped
1/2 cup (100 g.) pork fat, diced
1 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons cornflour (cornstarch) or plain flour
2 soy bean sheets
2 eggs
1 tablespoon tapioca flour

Garnish
Chinese lettuce, cucumbers, tomatoes, pineapples

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1. Combine the shrimps, salt, ground pepper and sugar. Knead the mixture unt
2. Sprinkle some water on the soy bean sheets to soften them, cut each sheet
3. Place a portion of the filling on one side of a soy bean sheet, roll up t
4. Mix the tapioca flour with 1/4 cup of water, stir over low heat until thi
5. Place the shrimp rolls in a steamer over boiling water and steam for 20 m
6. Slice the shrimp rolls into 1/2 inch pieces and deep-fry in medium heat o

CrOnIc-KiLlA

7 pieces of rice crackers
2 cups oil for deep - frying

Ingredients for the dip
4 shrimps, shelled and deveined
1/3 cup (70 g.) ground pork
1/3 cup roasted peanuts, ground
1 red chili pepper, cut lengthwise
3 tablespoons shallots, diced
3 tablespoons garlic, finely chopped
1 tablespoon Chinese parsley

Seasoning
3 tablespoons chili paste oil
3 tablespoons chili paste
1/3 cup tamarind juice
1/3 cup sugar
2 teaspoons salt
2 cups coconut cream

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Preparation for the rice creakers
Heat the oil in a pan, Deep-fry the rice creakers, 4-5 pieces at a time, unt Preparation for the dip
1. Cut the shrimps into small pieces.
2. bring the coconut cream to the boil or for about 3 minutes, Reduce the he
3. Add the garlic, shallots, simmer for 10-15 minutes until the mixture is t
4. Add the seasonings, peanuts, chili paste and oil from chili paste. Stir t

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4 cups (400 g.) crab meat
1 cup (150 g.) pork fat, steamed and diced
2 eggs
1 1/2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup cornflour (cornstarch)

Other ingredients
2 soy bean shetts
2 cups oil for deep-frying

Sauce
1 1/2 cups sugar
1 cup vinegar
2 tablespoons salt
2 red chilies, finely pounded
2 teaspoons garlich, finely pounded

Garnish
Tomatoes, cucumber

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1. Mix the ingredients to make filling. Divide the filling into half.
2. Sprinkle some water on the soy bean sheets to soften them.
2. Place one portion of the filling. on the bottom half of a soy bean sheet and roll the soy bean sheet over the filling. Seal both edges and roll up
into a long, tight roll. Use a string or thread to tie the roll 1-inch apart Wrap the other half of the filling with the other soy bean sheet.
4. Place the crab rolls in a steamer over boiling water and steam for 10 min
5. Deep-fry the nuggets in hot cooking oil until golden brown. Drain the nuggets on paper towels. 6. Garnish with vegetables when served with the sauce. 7. Mix the sauce ingredients together to make sweet nd sour sauce. Note- - If soy bean sheets are not available, egg sheets may be substituted for th the pan and spread into a thin round sheet.