How to Cook Chocolate Mint Candies Cookies

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

How to Cook Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

How to Cook Spicy Oatmeal Raisin Cookies

Ingredients

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

How to Cook Mee Rebus

Mee rebus is the famous noodle dish which consists of Mee (a spaghetti like mixture of flour, salt and egg) and is served with a tangy, spicy brown sauce. Usually crumbs and boiled eggs are added.

Ingredients:

• 1-1/2 lb Fresh yellow egg or chowmein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste

For Garnishing:

• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced

Method :

1. Grind candlenuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
2. Heat pot on medium flame, add vegetable oil.
3. Cook paste until quite toasted.
4. Add about 5-1/2 cups beef stock, bring it to a boil.
5. Slowly add the mashed potato to the stock, till a gravy-like consistency is reached.
6. Add salt , decrease the heat to low, simmer gently 8 to10 minutes, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
7. Take an another pot, pour about 6 cups water, bring it to a boil, for blanching bean sprouts and warming up noodles.
8. Blanch a handful of bean sprouts in the warm water, dish into a soup-plate.
9. Now put a serving portion of noodles in the sieve, dunk in the warm water briefly to warm up and top it on the bean sprouts.
10. Ladle piping warm gravy over noodles.
11. Top with a little of each garnishing.

How to Cook Rendang Minangkabau

Ingredients A :
2 lbs beef
2 cans coconut cream - 400 ml can
1 piece Asam keping
2 - 3 pieces tumeric leaves - tear up

Ingredients B
Ingredients to be ground:
1/2 cup bird's eye chilies/chilly api
1 inch knob galangal, peeled
1 inch knob ginger, peeled
1 inch knob turmeric, peeled
2 stalks lemon grass (used only the bottom
white tender part)
1 lb shallots, peeled
1 whole bulb garlic, peeled

Ingredients C
4 - 5 pieces kaffir lime leaves
1/2 cup Kerisek
2 teaspoons salt or to taste

Method:
To prepare the kerisik.
The best is of course, to get freshly grated coconut.
Spread this on plate in a thin layer and microwave it on high for 3 mins, stir and microwave again for 1 min. Repeat until the coconut is totally dry and starts to brown a little.

To cook the Rendang
Cut beef into 1/2 inch thick slices with the grain. Set aside.
Into pressure cooker, put ingredients A and B. Add enough water so that it is above the meat. Close the lid and pressurized for 15 - 20 minutes. Remove lid when pressure is released totally. Check meat to see if it is tender enough. Return pot to the fire , add kerisik, kaffir lime leaves and continue simmering, stirring all the time, until meat is tender and gravy thick. Stir in salt to taste.

How to Cook Spicy Chilly Shrimp

Ingredients:

• 1 lb med to large-sized prawns or shrimp, un-shelled - mix with 1/2 tsp of salt and pepper.
• 4 tbsp peanut or vegetable oil
• 1 small onion, sliced
• 2 ripe tomatoes, quartered or sliced
• 1 packet Fish Curry Mix.
• 1/2 lime
• Garnish with cilantro/thai basil

Method:
Heat oil and add in the fish curry mix, saute until fragrant.
Add in the onions, stir until they are soft.
Add in the prawns and tomatoes. Cover and cook until prawns are cooked.
Stir in the coconut powder and adjust the taste by adding more salt or sugar.
Squeeze 1/2 a lime before serving.

How to make Mee Bandung

Mee Bandung Muar is  a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but is a term for anything that is mixed from many ingredients. One of the most important ingredient is dried shrimp.

Ingredients :

1) 1.6 kg Yellow noodles

2) 250g Chicken, cooked, shredded

3) 200g Prawns, cooked and peeled

4) 3 Sunny Side-up eggs

5) 400g Beansprouts, blanched

Mee Bandung Gravy :

1) 3 ltr Water

2) 100g Shallots, peeled, sliced

3) 60g Garlic, peeled, sliced

4) 80g Ginger, crushed

5) 90g Chinese celery, sliced

6) 100g Ripe tomatoes, sliced

7) 40g Beef Broth

8) 50g Prawn Cube

9) 200g Tomato ketchup

10) 45g Chilli paste

11) 50g Sugar

12) 1 Egg white

Garnish Ingredients :

1) 40g Spring onions, sliced

2) 40g Chinese celery, sliced

3) 30g Red/green chillies, sliced

4) 50g Shallots, sliced, fried

5) 10 Key lime (calamansi will be better)

Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
3. Simmer for 5 minutes and strain.
4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve:
5. Blanch yellow noodles in a pot of boiling water for a few seconds.
6. Remove, strain and place it into serving bowls.
7. Add in sliced fish cake and blanched beansprouts.
8. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
9. Serve hot.