Cookbook / Recipe Sharing thread

[instythot]

Mango Sticky Rice
This is my recipe for the famous Thai restaurant dessert. It's super simple so long as you have the proper ingredients and equipment. This recipe requires a steamer -- it can be a traditional Thai rice steamer setup (available on Amazon for ~$20), a traditional Chinese bamboo steamer (which I use), or a pot with a steamer basket.

A note on rice: if you want to make this just like the restaurants do, any old rice will not suffice. Sticky (also called "glutinous" or sometimes "sweet") rices are much more starchy than regular varieties, which will not yield the proper texture. While I'm sure it's possible to make this with short-grain sticky varieties like those used for sushi, ideally you'll source Thai long-grain sticky rice, which has a lovely fragrance and is conveniently available on Amazon.

For the rice:
- 1 c. sticky (glutinous) rice
- 1/2 c. granulated sugar
- 1/2 tsp. salt
- 1 c. (8oz) unsweetened canned coconut milk

For the sauce:
- the remaining canned coconut milk (~6oz)
- 1/4 tsp. salt
- 1 tsp. rice flour or corn starch
- 1 tbsp. water

1. Rinse rice repeatedly (~5x) until water is no longer opaque with starch. Fill pot with water and let rice soak for at least 4 hours. Set up your steamer. If using a Chinese-style bamboo steamer, you can either line it with damp cheesecloth or make a little "basket" with a piece of aluminum foil (poke a bunch of holes in the foil to allow steam to pass through, then fold the edges up so it can hold the rice). Make sure to use enough water to ensure the pot doesn't run dry.
2. Steam rice for 25-30min. While you wait, prepare the syrup so that they can be combined as soon as the rice is done. In a small pot, combine 1 c. coconut milk, sugar, and salt. Heat on medium, stirring occasionally, until ingredients are fully combined into a fluid syrup.
3. Once rice is done steaming, immediately transfer it to a bowl and stir in the hot coconut syrup. Cover tightly with aluminum foil and allow to absorb for ~40min, stirring halfway through.
4. Prepare the sauce. In a small bowl, mix rice flour/cornstarch with cool water until thin slurry forms. In the same pot you used for the syrup, combine remaining coconut milk, salt, and starch slurry. Bring the sauce to a boil, stirring frequently, then quickly turn off heat.
5. By this point, the syrup should be fully absorbed by the rice. Serve with warm sauce over top and sliced mango. Enjoy!

​

I was wondering where the mango was going to come in and then I got to the last sentence. Will give it a try, I have been wondering what to do with the sticky rice around here

 

[Old Wizard]

I found a youtube channel for this woman named Maangchi, and she does Korean cooking. I really want to try her recipes one day, but even if I never get around to it, her videos are just so pleasant to watch. Figured I'd share

I love Maangchi- I made her Kkhanpunggi (spicy garlic fried chicken stir-fry) and it was delicious.

 

[Marshal Mannerheim]

Marshal Mannerheim's mug cake for lazy shitposters who can't be arsed to work an oven
Ingredients:
3 heaped tablespoons granulated sugar
2 heaped tablespoons self raising flour
1 heaped tablespoon hot chocolate powder (like this)
1 egg
50ml milk
10ml vegetable oil

Instructions:
1) take the granulated sugar, flour and hot chocolate powder and stick them in a really fucking massive mug. I mean ”really fucking massive”. This cake rises a lot, and it rises quickly, so if you don't want to clean chocolatey goo off your microwave just use a big mug.
2) stir the egg in, then add the milk and oil. You can eyeball the milk a bit, but so long as all the sugar, flour and hot chocolate powder are covered by the milk or dissolved it should be fine. You can add some cinnamon or vanilla essence here if you want.
3) stick it in the microwave for 90 seconds on high power. If you decided to use a tiny mug look through the door while it's in the microwave or it will probably flow out of the cup.
4) add some ice cream if you want and enjoy.

(edit - *heaped* tablespoons)

 

[Goofy Logic]

2 heaped tablespoons self raising flour

Just thought I'd add a side note about self rising flour for those scratching their head about what it is:

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

 

[Warren Wilhelm]

I enjoy a good, heavy & hedonistic Italian sandwich on tough days. Unfortunately, 2020's been tough through and through, so I attribute my waistline expansion near exclusively to this meal. I can't say I really recommend it, but if you're having one of those fatfuck days - or just want to give Amberlynn some company on the Richter scale - then try this out. Forgive the shitty picture, but in my defence the stomach knows not ugly.

Ingredients:
- Italian loaf
- Sliced ham
- Prosciutto
- Sliced salami
- Shredded/grated parmesan
- Sliced provolone
- Sliced mozzarella (buffalo or deli - whichever)
- Cherry tomatoes
- Hot/sweet cherry peppers
- Extra virgin olive oil
- Balsamic vinegar
- Spices: Salt, black pepper, basil, oregano, rosemary, thyme

Optional: Any other Italian cured meats & cheeses you feel like having

As for quantities & measurements, just have fun & feel it out - except for the vinegar; Just use a teaspoon for that.

Instructions:
0. Pre-heat oven to 175 c/350 f.

1. Cut bread sub-style; Layer meats & cheeses until you're bored - I usually go about 2/3 layers meat & cheese each.

2. Brush outside of sandwiches with olive oil

3. Bake sandwiches open-faced in oven for 10-15 minutes, or until cheese is melted & bread is golden.

4. While sandwiches are baking, make the dressing: Dice the tomatoes & peppers, mix in a bowl with a few tablespoons of olive oil, teaspoon of balsamic vinegar, parmesan, and a few good shakes of basil, oregano, rosemary, thyme, salt, and pepper.

5. Remove sandwiches from oven, coat with dressing, and close.

6. Serve hot with lots of napkins.

 

[NyQuilninja]

Pita Pizza sandwich
2 pita bread
1/4 cup of Mozzarella cheese shredded
About 2 or 3 spoonfuls of Pizza sauce
5 Mozzarella cheese fresh Pearl's
1 slice of smoked white cheddar
1 Table spoon of parmesan cheese
1 teaspoon of Misses dash Italian blend
1 Jalapeno diced
Small handfull of Bacon bits

Step one add sauce to 1 pita bread then shredded mozzarella then mozzarella cheese balls then bacon bits then jalapeno followed by parmesan and lastly the misses dash. top it with the smoked white cheddar slice
Cook both slices of pita side by in a toaster oven for about 8-mins at 400 degrees
Put the plain pita on top the other pita when done to from a toasted sandwich

 

[Yoghurt Baby]

Sad carrots for when your stomach is upset:
-carrots
-pinch of salt
-teaspoon of honey
-teaspoon of butter
Boil the fuck out of the carrots. Until they are pure mush. Mash them. Mix everything together.
Its suspiciously like baby food, but sometimes its all I can keep down. Ive been told that other people like it as well. Enjoy your mush.

 

[alreadyhome]

Sad carrots for when your stomach is upset:
-carrots
-pinch of salt
-teaspoon of honey
-teaspoon of butter
Boil the fuck out of the carrots. Until they are pure mush. Mash them. Mix everything together.
Its suspiciously like baby food, but sometimes its all I can keep down. Ive been told that other people like it as well. Enjoy your mush.

Sounds good

 

[Kosher Salt]

Sad carrots for when your stomach is upset:
-carrots
-pinch of salt
-teaspoon of honey
-teaspoon of butter
Boil the fuck out of the carrots. Until they are pure mush. Mash them. Mix everything together.
Its suspiciously like baby food, but sometimes its all I can keep down. Ive been told that other people like it as well. Enjoy your mush.

It's not a half bad recipe for carrots when your stomach accepts solid foods, either. Just cook them until tender and skip the mashing step. You can also use brown sugar instead of honey.

 

[An Sionnach Seang]

The Slim Fox's Taste Explosion Burger

ingredients:
-1 burger patty
-butter
-barbecue sauce
-Colman's mustard
-Danish blue cheese
-one 1/4 pounder of beef

butter both sides of the patty, put barbecue sauce on the bottom side and Colman's mustard on the top side, then cover the top side with a slice of Danish Blue cheese
put a fresh hot quarter-pounder on the bottom side, cover it with the top side, let the cheese melt, eat, and enjoy; you will experience a psychedelic riot of sweet, sour, starchy, meaty, spicy, creamy and bitter flavours, all at once

 

[instythot]

Butter chicken

Cut up as much chicken as you want to eat into nuggie sized chunks. Stab repeatedly with a fork. Mix in a tablespoon of minced ginger, minced garlic, 2 tbsp tandoori masala, 2 tbsp hot chili powder, 1 tbsp turmeric, and most importantly 1 tbsp cumin (how many shakes is that?). Mix it all up. Cover and refrigerate/marinate while you get the sauce ready

Melt/heat 2 or 3 tablespoons of ghee (clarified butter) at medium high (about a 6). Add spices in the same proportion you marinated the chicken in. Stir it around until the spice mix gets fragrant and add a finely chopped onion. Cook until caramelized. Add 6 to 8 medium chopped tomatoes. Stir it all up until tomatoes loosen and everything starts looking a bit like a paste. Add 2 cups of heavy cream, reduce heat. Simmer. Optional: use an immersion blender to make the sauce smoother at this point

Add the marinated chicken to the pot, simmer until chicken is cooked through. Let cool to buffet temperatures, serve with your usual Indian food sides.

A nice tasty variation is throwing a handful of raisins in at the end, the sweetness is a nice balance to the spiciness. Particularly if you're out of mango chutney

 

[Cowboy Kim]

Ghetto Spaghetti

• Ramen Noodles
• Some sauce (jar or fresh)

1. Boil noodles.
2. Drain noodles
3. Mix noodles with sauce

Preferably served with off-brand soda.

 

[Mr. 0]

Ghetto Spaghetti

• Ramen Noodles
• Some sauce (jar or fresh)

1. Boil noodles.
2. Drain noodles
3. Mix noodles with sauce

Preferably served with off-brand soda.

...so why not just buy store-brand noodles? at least then you don't waste a seasoning packet

 

[AnOminous]

...so why not just buy store-brand noodles? at least then you don't waste a seasoning packet

Because you're in prison.

 

[starborn427614]

Because you're in prison.

Ohhh, that kind of ghetto.

 

[Don Juan El Tardo]

I've been told quite a bit that I make a pretty killer salsa. Here are two easy recipes I use to make some salsa you can use for anything from a topping on your food to a dip for chips at the party:

Simple Pico De Gallo:
Sometimes known as Salsa Cruda or Salsa Fresca, this requires almost no skill to make.

You need:
½ large onion, chopped finely (Yellow, White, or Red onions will do)
1 Jalapeno pepper
1 Serrano pepper
2 limes, juiced
1 Teaspoon Cumin
Sea Salt to taste
Black Pepper to taste
Half cup of finely chopped cilantro
6 Roma (or beefsteak) tomatoes
Garlic, crushed or minced (add to taste)
Cut up, combine, mix, and refrigerate. That simple. Try to not add in the seeds and juice from the tomatoes, it gets a little too watery then. Best if you allow it to sit in the fridge overnight before serving.

Salsa Verde:
A simple green salsa that is excellent on just about everything. It isn't too spicy but if you want to adjust the spice level remove the seeds from the peppers. Serranos are much hotter the Jalapenos so keep that in mind as well.

You need:
13 Tomatillos
6 Jalapeno (or Serrano) Chili Peppers
6 Garlic Cloves
½ large onion
½ bunch of Cilantro
¼ tsp. Black Pepper (~2 pinches of black pepper)
2.5 tbsp Chicken Bullion
2 cups Water

Husk and wash the tomatillos. Preheat your cast iron skillet (or comal) over medium heat. Roast your tomatillos (stem side down first) and peppers, turning occasionally. Peppers are done when they are soft and flexible, tomatillos when they turn from a vibrant green to opaque. You want char marks, that will add a nice smokey flavor. Set aside when done. In a saucepan, add the onion, water, garlic, and bullion. Simmer over a medium heat for 15 minutes. Remove the stems from your peppers, and combine your stock along with everything else in there, the peppers, tomatillos, cilantro, salt, and pepper. Blend until there are no large chunks, and then add salt to taste.

 

[AnOminous]

Serranos are much hotter the Jalapenos so keep that in mind as well.

If you have to feed white people who can't tolerate spices, poblanos are a nice substitute for some or all of the other peppers. While I generally prefer the flavors to be combined, if I have to make something for mixed company, like chili, I'll take all the hot ingredients and make a partial salsa out of those, and serve it on the side to anyone who wants it. I know too many people who get antsy at even the slightest trace of heat.

 

[Mr. 0]

Because you're in prison.

No, YOU'RE in prison!

 

[Old Wizard]

OldWizard's "I'm broke but want to impress a girl by cooking" Brown Butter, Sage & Parmesan Pasta
You will need:

• Pasta. I use boxed penne, but consider fresh
• 2 tbsp cultured unsalted butter
• Fresh sage. I use one container's worth but you can go crazy.
• Water, for boiling pasta. Salt lightly. Save a cup after pasta is cooked
• 1 large clove garlic, minced
• 1 cup parmigiano reggiano
• Salt, pepper, extra parm to taste

1. Cook pasta 1-2 minutes shorter than it needs to be fully cooked. Remove from water, rinse with cold water to stop cooking process. Save 1 cup of the boiled pasta water.
2. Put large cast iron dutch oven on stovetop. Turn to medium.
3. Add 2tbsp butter. Wait til it melts, then add sage. Wait for sage to fry and butter to brown to a nutty color. It will be fragrant.
4. Right before done, add 1 large clove. You might need to turn heat down before this step to prevent burning.
5. OPTIONAL: use a wooden spoon to press fried sage leaves against the side of the cast iron skillet to squeeze out butter and remove/discard. Optionally you can remove, then add to the finished product.
6. Immediately add 3/4 cup pasta water, then the pasta, then cup of parmesean (grate it yourself. no prepackaged stuff). Stir. The cheese will mix with the pasta water and make a sauce. If you left the sage in, the cheese will stick to it and form a giant green ball. break it apart with the spoon.
7. Using whatever you want, scoop out the finished pasta into two bowls. Hit them individually with freshly ground black pepper.

Notes: The salt is tricky- salting the pasta water "as the sea" makes the sauce too salty. Parmesean is also salty. Be mindful of how much salt is going into the dish. It's best to salt throughout the dish, and not all at once at the end.
I struggle to prevent the garlic from burning on medium (maybe my stovetop is just really strong, or its a dutch oven thing?) so consider browning the butter more slowly on medium-low, or turning it down a few minutes before adding the garlic. Regardless it's a very forgiving dish.

 

[Bad Gateway]

Imagine being such a fucking disappointment that you're still making biscuits and gravy instead of biscuits and chowder.

Spoiler: Chowder

I proudly stole this idea from a little seasonal breakfast place. They used just fish, I like to mix it up a bit. Obviously, you cook the chowder the night before, and the biscuits fresh in the morning. Or, make the chowder and freeze it, and then just heat it up. On a crisp fall morning? With a cup of fresh squeezed peppermint mocha orange juice coffee? You fool. You absolute buffoon.

Ingredients
-Bacon. Maybe 3-6 strips, depending on how much chowder you're making. Get thick cut, smoked in a nice wood. Apple or better.
-Some shellfish meat. I really like to used smoked oysters here, a whole tin. If you wanna use clams, or mussels, go for it. Crab? Lobster? There are no bad choices.
-About 2 lbs of quality, skinless whitefish. Cod is preferred. Haddock and pollock are just fine.
-1 large onion. Yellow preferred, white acceptable, sweet tolerable. Use shallots before using a red onion.
-4-6 celery stalks
-2-4 large potatoes, Yukon Gold, or the nice red ones. 1-2 lbs, again depending on how much chowder you're making.
-Min, 2 cups Fish stock/bullion/etc. You can also use clam juice, but BE CAREFUL about the salt.
-Heavy cream. Original recipe calls for 4 cups heavy cream. I replace most of the cream with stock, and then add cream to taste. 6 or so cups of liquid is your base goal here.
-Butter (or olive oil I guess)
-Bay leaf
-S&P. And if you don't have white pepper by now, kill yourself. Kill yourself, but get some white pepper first.

Optional Add-Ins
-Corn
-Carrot
-Garlic
-Green or pink peppercorns
-Bell pepper
-Thyme? Marjoram? Basil? Okay, sure whatever.

Method
-Finely chop the onion and celery, but don't macerate them.
-Peel and cut the potatoes into chunks about 1/2"
-Dice up your bacon and brown it in a stock pot or dutch oven. 8-10 mins on medium. Dice up the smoked oysters and throw them in with a few minutes to go on the bacon. Remove the chunks and reserve in a bowl.
-Add a small knob of butter, and the onion and celery into the drippings. Other veggies should be added at this time as well. Season with salt and both black and white pepper. Cook until the onions are translucent and soft, maybe 7 mins.
-Add 2 cups of stock, starting with a splash and a mild deglaze. Add the rest of the stock, and the bay leaf, and any other aromatics you want to use.
-Add the potato chunks. Bring to boil, reduce heat, and simmer potatoes until they are tender but not falling apart. Add stock to nearly cover all potatoes.
-While the potatoes are cooking, season all sides of fish with salt and pepper. Cut the fish so that it fits in the pot. While you can cut the fish into pieces, it's not necessary. I prefer to have the fillets fit in the pot, so they poach whole.
-When the potatoes are mostly cooked, place the filets on top of the potatoes and cover the pot. Cook fish until it is opaque, 5-7 minutes.
-When the fish is cooked, the basic ingredients of the chowder are finished. Add stock and cream to taste and preference. Remember, it's a chowder; not a stew, and not a dip. You want it to be substantial, to cling to the biscuits, but you don't want to have to spread it on with a knife.
-Simmer stew to break up fish and blend all the flavors. I usually do a final simmer of 10 or 15 minutes, make sure I'm happy with the taste and consistency.

Oh, remember to snag your bay leaves out

Spoiler: Biscuits

These are just quick drop biscuits, because the chowder is the star. These work best in a round cake pan, cast iron works too. You CAN roll this dough and cut out the circles. You fucking sex pest.

Ingredients
-3 cups self-rising flour
-1 1/2 cups buttermilk (or whole milk, you pussy)
-1-2 tbsp brown sugar
-4 tbsp melted butter

Method
-Heat oven to 450
-Grease cake tin
-Mix the flour, milk and sugar
-Drop the mixture into the cake pan, packing the drops together. Don't leave spaces.
-Drizzle with melted butter
-Bake for around 20 mins. Tops should be slightly brown. Overbaking will leave you with ruined biscuit bottoms, and a layer of edible biscuit. Just, don't overcook them.

Here's what ya do. You fry up some eggs. Or poach up some eggs. Sunny side up some eggs. Make 'em runny. You get your soup bowl out. Or even medium serving bowl. A wide bowl. You grab a chunk of biscuit , tear it open, and lay it in the bottom of the bowl. You ladle a bunch of chowder over it, play hide the biscuit. Then you gently place an egg over the whole thing.

You want hot sauce? Okay, sauce it. Not sriracha. Something better. Crack the egg, get that yolk flowing, little splash of sauce, and then your life will be changed forever.