
Eddy's kitchen
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I am posting all the original recipes from Mobil Cooking School written by Miss Tam Kwok Mui. These are some of the most original and the oldest Chinese cooking recipes from 50 years ago.
Eddy's kitchen
1M ago
I love a good steak, whether it’s Strip Loin or Rib Eye. If you don’t cook it properly, it can easily be ruined by undercooking or overcooking. I personally prefer medium rare, but how you like it done is personal. In Canada, beef is graded into four categories: Prime, AAA, AA, and A. Prime beef...
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Eddy's kitchen
6M ago
Every year, I look forward to smoking the salmon that I’ve been catching on my annual fishing trip. This season, I’ve been experimenting with a candied smoke recipe and found this one to be excellent! This is a step-by-step tip on how to make delicious Candied Smoked Salmon. Enjoy! Ingredients: 5 pounds skin-on salmon pieces,...
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Eddy's kitchen
8M ago
Hungarian goulash is no doubt Hungary’s greatest food export. Is it a stew? Is it a soup? It sort of lies between the two in terms of the amount of broth and the stuff in it. The traditional goulash is served with mashed potatoes or bread dumplings. This recipe’s thickness falls between a soup and a stew.
Note: Choose a High-Quality Paprika
When making Hungarian goulash, the quality of the paprika is crucial. Invest in high-quality Hungarian sweet paprika to ensure the best flavor. The paprika not only adds a beautiful color but also a depth of flavor that’s essential to the dish.
Paprik ..read more
Eddy's kitchen
1y ago
Ingredients
Flour (all purpose) 190 gm
Baking powder 2 tsp
Salt ¼ tsp
Butter 180 gm ..read more
Eddy's kitchen
1y ago
Sugar
237gm or 1 cup
Unsalted butter, softened
120gm or ½ cup
Unbleached flour, sifted
237gm or 1 cup
Baking powder
6gm or 1 teaspoon
Pinch of salt
Egg
2
Pitted purple plums
4, cut to half or cut to smaller wedges if the size is large
Sugar, lemon juice and cinnamon, for topping
Method
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with ..read more
Eddy's kitchen
1y ago
Steak Diane
Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the war in the 1950s and 1960s and was classified as “Continental” cuisine. Currently, not too many steakhouses in North America serve Steak Diane, and it is considered a “Retro” dish.
In this recipe, I am using the sous-vide technique to ensure the steak is cooked to medium-rare ..read more
Eddy's kitchen
1y ago
This a very easy recipe for roasting a chicken. You can use the left over for making a sandwich the next day. Also don’t throw away the chicken carcass. It is best for making chicken stock.
Chicken Rub:
Kosher salt 1/4 cup
Brown sugar   ..read more
Eddy's kitchen
2y ago
If you are looking for a quick, tasty, and easy recipe when you have unexpected guests coming to dinner, Tuscan chicken could be one of the top ten choices. The origin of Tuscan chicken comes from the Tuscany region in Italy. Italian uses Leghorn chicken, a breed of chicken originating in Tuscany, in central Italy. However, it was a creation from the Olive Garden, an American casual wannabe Italian casual family restaurant, to make this chicken dish famous in North America. There are many variations of this recipe but several key items are essential, bab ..read more
Eddy's kitchen
2y ago
This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country. It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad.
The legend of the name “Crying Tiger” said a tiger came out from the wood and stole a villager’s cow. The tiger ate most of the cow but left over a small part of the meat. The tiger felt frustrated and sad for not being able to finish eating the meat so it started to cry. The villagers tried ..read more
Eddy's kitchen
2y ago
Taro cake is another must have for the Lunar New Year celebration. It symbolizes moving upward, job promotion, and children will grow taller! Unlike Turnip cake, a small pinch of five-spice powder in the Taro cake batter is like Bonnie and Clyde, or Bacon and Egg as a perfect pair. Usually we don’t eat it right away after cooking. An excellent way to enjoy Taro cake is to pan fry it lightly and dip in chili sauce in the next day.
芋頭糕 Taro cake
材料 (Ingredients) :
芋頭1200克 Taro 1200g
臘腸 2條 Chinese sausage 2pc
膶腸 2條 Liver sausage 2pc
蝦米 60克 Dried shrimp 60g
豬油 60克 Lard 60g or regular oil
乾蔥絲 60 ..read more