TUAN CHARCOAL/RECIPE THREAD

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alien

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i think her name was tuan charcoal. where is she??? she was that nice asian lady on the old wt forum (although she was a bit cheeky too). she was a cook and she used to post really nice recipes on the old forum

i was thinking about her recipes as i was cooking dinner tonight after the footy. i just cooked some mince on the hot plate and when it was cooked i threw in some corn from a big tin and nuked some noodles from 3 min noodles (without the flavoring). so i stirred it all together on the hot plate and threw in some kan tong black bean sauce

i normally use chicken or beef but was low on supplies.

if any of you know any good recipes then post them in this thread

maybe it will bring tuan charcoal out of hiding
 
Im a qualified chef and have worked in award winning restaurants and was taught by celebrity chef fenton keogh.Can cook just about every thing and i do master classes on weekends.If anyone wants recipes,hints/tips just ask
 
@biggest tigers fan said:
Im a qualified chef and have worked in award winning restaurants and was taught by celebrity chef fenton keogh.Can cook just about every thing and i do master classes on weekends.If anyone wants recipes,hints/tips just ask

Just post a nice recipe in here.
 
just 3 weeks ago i did a curry master class which consisted of butter chicken,coconut and lime chicken curry,roti bread and raita here is my recipes and methods enjoy!

roti bread

Ingredients

2 cups durum wheat flour
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil

Directions

In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
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coconut chicken and lime curry

Ingredients (serves 4-6)

2 tablespoons vegetable oil
750g chicken thigh fillets , trimmed, cut into thirds or chicken breat cut into large cubes
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed, bruised, thinly sliced
1 small red chilli, deseeded, thinly sliced
400ml can coconut milk
15 fresh curry leaves
1 cup coriander leaves
1/2 lime, juiced
steamed jasmine rice, coriander sprigs and lime wedges, to serve

Method

Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
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Butter chicken
Ingredients

Serves: 4

2 tablespoons oil
3 shallots, peeled and finely chopped
½ white onion, peeled and chopped
40g butter
Juice of ½ lemon
1 clove of garlic, crushed or chopped
2cm piece of fresh ginger,peeled and finely chopped
2 teaspoon garam masala
1 teaspoon chilli powder(optional)
1 teaspoon ground cumin
1 teaspoon of tumeric
1 teaspoon of paprika
1 bay leaf
3 tablespoons natural yogurt
250ml (1 cup) cream
250ml (1 cup) tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
slivered almonds
coriander to taste
500g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
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Cook the chicken in the oil by itself until browned.Take chicken out of the wok.Next brown onion,shallots and garlic and ginger,when brown add all the dry spices and cook for 1 minute.Add the tomatoe puree and simmer for 1 minute,next stir in the cream and yoghurt and add the chicken.Cover and let simmer for 5-10 minutes or until the chicken is cooked through.Add salt and pepper ,lemon juice and almonds and coriander to taste.Serve with pappadums and rice and top with fresh coriander and remaining almonds.

cucumber raita
1 Lebanese cucumber
250ml thick natural yogurt
1 teaspoon ground cumin
1/2 teaspoon garlic
2 tablespoons finely chopped mint
dash olive oil
Salt and pepper to taste

dice cucumber fine and cover with salt for 20 mins.While the cucumber is curing chop the mint and add all ingredients to the yoghurt.Wash and drain the cucumber thoroughly and stir through.Taste foe seasonong and return to the fridge to let set.

cumber and tomato salad

Cube 2 tomatoes,2 cucumber and 1 red onion.Add 3 tbs olive oil and the juice from 1 lemon and 2 tbs chopped mint.add salt and pepper to taste
 
Btf kfc
1 kg of you favourite chicken pieces(I prefer breasts)
For the flour mix(i havent put measurements as its to taste but the flour should be a reddish,yellowish colour.Fry some chicken before hand to get the flavour balance right!!)

plain flour
smokey parika
yellow chicken salt
salt
ground pepper
dried herbs
tumeric
cumin

Method
soak the chicken in butter milk or just plain milk but butter milk is better,than toss in the flour mix and dust off any flour as it will stuff your oil.Cook until golden brown in 180 degree cooking oil.Nb.If you have large pieces you may need to finish in the oven.Enjoy with aioli
 
@alien said:
i just cooked some mince on the hot plate and when it was cooked i threw in some corn from a big tin and nuked some noodles from 3 min noodles (without the flavoring). so i stirred it all together on the hot plate and threw in some kan tong black bean sauce

i normally use chicken or beef but was low on supplies.

if any of you know any good recipes then post them in this thread

maybe it will bring tuan charcoal out of hiding

that is by far the most disgusting dish I've ever heard of
 
@Kul said:
@alien said:
i just cooked some mince on the hot plate and when it was cooked i threw in some corn from a big tin and nuked some noodles from 3 min noodles (without the flavoring). so i stirred it all together on the hot plate and threw in some kan tong black bean sauce

i normally use chicken or beef but was low on supplies.

if any of you know any good recipes then post them in this thread

maybe it will bring tuan charcoal out of hiding

that is by far the most disgusting dish I've ever heard of

Yeah I know. I was a bit drunk. :laughing:
 
@alien said:
@Kul said:
@alien said:
i just cooked some mince on the hot plate and when it was cooked i threw in some corn from a big tin and nuked some noodles from 3 min noodles (without the flavoring). so i stirred it all together on the hot plate and threw in some kan tong black bean sauce

i normally use chicken or beef but was low on supplies.

if any of you know any good recipes then post them in this thread

maybe it will bring tuan charcoal out of hiding

that is by far the most disgusting dish I've ever heard of

Yeah I know. I was a bit drunk. :laughing:

That sounds more like a stoners meal :laughing:

thanks for those recipies btf…keep em coming.
 
@stryker said:
**That sounds more like a stoners meal** :laughing:

thanks for those recipies btf…keep em coming.

:astonished:

im innocent!

:sunglasses:
 
here's a recipe for aioli to go with the BTF KFC

1 whole egg
1 tsp dijon mustard
1 tbs white wine vinegar
300mls vege oil
1 clove of garlic
lemon juice to taste
salt
pepper

in a food processor whiz the whole egg,Dijon mustard and vinegar first till nice and fluffy.Then slowly add the oil while whizzing(if you add it too fast it will split) Once the oil is added and it is thick add your garlic,lemon juice salt and pepper to taste.If you find it too thick add water 1 tsp at a time.Buon appetit!
 
BTF famous braised lamb shanks and mash
serves 2
lamb shanks french trimmed
2 cups red wine
1 onion dices
1 bulb garlic de skinned
bunch of rosemary
bunch of thyme
2 carrots dices
cooking oil
3 bay leaves
2 bottles of tomato passata
salt and pepper

marinate the lamb in a bowl with the red wine,half the garlic and 8 sprigs af the rosemary and thyme for atleast 4-6hrs.
Preheat oven to 150 degrees
Heat a stock pot or heavy base fry pan up add oil and brown off the shanks with out the marinade.Turn when golden brown and crispy.Once all sides of the shanks are brown remove form the pan and fry onion,garlic and carrots till lightly brown.Add red wine and cook for a for 1 minute.Add tomatoe,bay leaves,rosemary,thyme and s&p and bring to the boil,Add lamb shanks and cover for 5 minutes.Now transfer the shanks in a baking tray and pour the tomato liquid over them cover with al foil and put into preheated oven for 2-3 hrs or until the meat fulls off the bone.Serve with mash potato and the strained juice from the shanks.Nb.Can be put in a slow cooker or on the stove top with a lid on it.Buon appetit
 
Tuan was king. His/her recipes were the bomb. I remember a slanging match between Tuan and Crouching Tiger after Tuan posted a 'Sizzling Beef with Orange Jist' recipe and CT, who was highly suspicious of Tuans alleged Asian Origins, hit back saying it was a very Anglo type of recipe and one only a 'Round Eye' would do !!

It was hilarious !!!

I hope Tuan can get some good dishes back up on here. He/she ROCKED !!!
 

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