Remember my last post promising a solution for flat undrinkable Coca-Cola?
Well...... there are a few solutions:
1) Use it as an ingredient for baking/cooking. A ton of recipes here.
2) Recarbonate the flat soda and drink it?! Yes, really. YOU CAN RECARBONATE IT!!! ( You can even make your own soda. I'll share a post about it soon.) Meantime, read this to find out how.
3) Recarbonate the flat soda and use as a science aid............ for the infamous Coke-Mentos experiment!
And that my friends is exactly what I did with the leftover flat Coca-Cola - the infamous Coke-Mentos experiment!
First of all, I added some flat Tesco Choice Sarsi (it was only RM 0.40 so how can I not buy it?). Then I added about 1/4 tsp of yeast into the bottle and left it to 'ferment' for 2 days.
Homemaker Jane
Friday, August 8, 2014
Wednesday, August 6, 2014
Sweet Cola BBQ Sauce
I
have always wanted to try a recipe using Coco-Cola as an ingredient.
I never did cause I always felt that using Coco-Cola as an ingredient
is rather expensive. This time though, I managed to buy a bottle of
Coco-Cola on discount. But, instead of enjoying it straightaway, I kept it for a big party gathering. Unfortunately, no parties took place and the Coco-Cola went flat. So......ha, ha, I was *forced* to do a Coco-Cola recipe now instead
of flushing it down the drain! (Flat soft drinks are undrinkable to me!)
I
chose to do a BBQ sauce. I saw many different ones on the internet
but I finally chose this one by The Neelys. It sounded the best.
When
we first tasted it, we thought it tasted awful! There was such a
strong smell and taste of vinegar. But, after I added about 1/3 cup
of brown sugar, it was much better! The balance of sweet and sour was just nice.
Wednesday, July 16, 2014
Jim Lahey's No Knead Pizza Dough
I
have used Jim Lahey's No Knead Bread Dough recipe for almost a year
now. I'll do a blog posting about it soon. This post however, is
about his PIZZA DOUGH.
I
decided to try this recipe cause I love no-knead doughs!!! I have
always been kneading doughs by hand but after hurting my wrist, it's
been painful to knead doughs. Sob! Sob! I don't have a stand mixer
to do my dough kneading for me too!
The
only 'problem' with no knead doughs is the long rising time, often
12-18 hours. The difference between this pizza dough and most no
knead doughs is that this dough is extremely dry. I could hardly
fully moisten the flour mixture with the water.
Monday, July 7, 2014
Coconut and Coriander Fish Baked in Banana Leaves
I
chose to cook this recipe from Spice Kitchen because of its
description; A favourite from western India and a must at a Parsee
wedding. This delicious recipe is one of the most popular dishes on
the Spice Kitchen menu. It is especially loved by those who do not
like their fish in a curry. You can serve it with steamed basmati or
other long-grain rice or a leafy green salad.
Doesn't
it sound interesting and different from our normal Indian food?
The cast of ingredients:
After
blending everything together:
I
didn't manage to take photos of the fish before it was put in the
oven. This is the fish after it has been baked:
The
fish has a distinctive Indian flavour (which I think comes from the
cumin powder). But the coconut and coriander paste makes the dish
rather unique and interesting. It's not like any of the Indian
dishes that I have tried before (both Southern and Northern Indian
dishes).
Thursday, July 3, 2014
Alisa's Marbled Pound Cake
I am always on the
lookout for good butter cake recipes. I do like chiffon/sponge cakes
but some days, you just need a slice of calorie high, hip
increasing, rich butter cake!
When I saw the pictures
of this cake, I knew that I had to make it immediately! What more
that this is a marble cake, so yippee, a chocolate craving filled at
the same time.
I had never used sour
cream to bake cakes before. I wondered how it would influence the
taste of the cake. Well, now's a good time to experiment.
As it was baking, the
whole house smelled so wonderful! It was a struggle to wait for it
to bake AND to cool down completely.
This cake did not
disappoint at all. It was everything a good pound cake should be. Rich, buttery and full of flavour. The chocolate component of the
cake was excellent. It had a very deep chocolatey taste. My son and
I LOVED the chocolate parts and would save it for last.
Sunday, June 29, 2014
AFF Vietnam #3 - Caramelized Chicken With Ginger
I
wanted to post about a dish that is distinctively Vietnamese. What
is more Vietnamese than a caramelized savoury dish. According to
Andrea Nguyen (a renowned Vietnamese cookbook author), caramel
sauce (nuoc
mau,
pronounced "nook mao") is one of the cornerstones of
Vietnamese cooking. It's primarily used in kho
dishes
to simmer savory foods such as whole fish, pork, shrimp, chicken,
eggs and tofu -- homey foods that are the soul of Vietnamese cooking.
The color and flavor of caramel sauce are transformative, making food
not only look beautifully amber but also delectable.
I
made this dish in early 2012. I decided to remake it and post the
recipe in time for AFF IndoChina.
This
recipe is super simple. 4 steps actually;
- Make caramel sauce
- Brown ginger and chicken
- Toss ginger and chicken into caramel sauce and simmer until cooked
- Serve and eat (3 steps only if you remove this last step!)
When
I was in Hanoi, Vietnam, I ate many caramelized dishes. They had a
lot more ingredients in them. But somehow, this simple dish with
only ginger to flavour it, tastes just as good!
Friday, June 27, 2014
AFF Vietnam #2 - Crisp Silken Tofu Crusted in Lemongrass (Dau Hu Xa Ot)
I
wanted to make this tofu recipe from my Vietnamese Food and Cooking
book; Spicy Tofu with Lemongrass, Basil and Peanuts. I had already
bought the tofu and lemongrass. I even dug out the peanuts from the
pantry. But when I went to water my plants this morning, I realised
that my basil plant has shrivelled in this past few days heat!!! I
didn't want to risk killing my basil plant completely by removing
“one bunch of fresh basil” as required for this dish.
I quickly asked my best friend; Mr. Google for a suitable Vietnamese Tofu Dish. There were many but I finally settled on this dish; Crisp Silken Tofu Crusted in Lemongrass (Dau Hu Xa Ot).
I quickly asked my best friend; Mr. Google for a suitable Vietnamese Tofu Dish. There were many but I finally settled on this dish; Crisp Silken Tofu Crusted in Lemongrass (Dau Hu Xa Ot).
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