Chicken Fried Steak With White Gravy

Source: Thrown Down with Bobby Flay

Love watching Food Network, Thrown Down with Bobby Flay.  Another recipe Bobby Flay verse Paula Deen's Southen Chicken Fried Steak.   This is Bobby Flay's recipe & tested.

Ingredients:
1 1/4 pound boneless round steak ~ fat trimmed & pounded 1/4" thick
1 1/2 cups buttermilk
Salt & ground black pepper
2 1/2 cups AP flour
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sweet paprika
1 tsp cayenne pepper
Canola oil for frying

White Gravy:
2 tbsp AP flour
2 cups whole milk ~ heated
2 tbsp heavy cream
Finely chopped fresh thyme
Salt & ground black pepper

Directions:

1. Preheat oven to 120 deg C.  Cut the steak into 4 equal portions.
2. Place the buttermilk in a medium baking dish & season with salt & pepper.   Combine the flour, garlic powder, onion powder, paprika, cayenne & 2 tsp salt & 1/2 tsp ground black pepper in a bowl & divide 2 baking dishes.
3. Dredge the pcs a few at a time in the flour mixture & pat off excess, then dip in the buttermilk & allow excess to drain off.   Dredge in the second dish of flour & pat off the excess.   Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
4. Place 1" of oil in a large cast iron skillet until it reaches 350 degress F on a thermometer.   Add the steak, 2 pcs at a time & cook until golden brown on both sides.   Remove to a plate lined with paper towels & season with salt.   Repeat with the remaining meat.   Transfer the meat to a rack set on a baking sheet & place in the oven to keep warm while you make the gravy.
5. Remove all but 2 tbsp of the fat from the pan, leaving the crunchy pieces from the breading.   Return the pan to the stove over medium heat.   Whisk the flour into the pan & let cook for 1 min.   Slowly whisk in the warm milk & continue to cook, whisking occasionally until thickened.   Stir in the heavy cream & thyme & season with salt & lots of ground black pepper.   Serve 1 pce per person laddled with some of the sauce.

Mee Goreng Mamak

Ingredients:
1 packet yellow noodles
300g prawn ~ peeled & deveined
1 fish cake ~ sliced
1/2 cup bean sprout
1 onion ~ sliced
2 cloves garlic ~ minced
1 green & red chili ~ deseeded & sliced thinly
1 tbsp chili paste (optional or more if you want spicy)
1 tsp meat curry powder
1/2 cup mixed vegetable

Sauces:
1 tbsp dark soy sauce
3 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp oyster sauce

Directions:

1. Heat oil & saute onion, garlic, chili paste, sliced chilies, curry powder till fragrant.
2. Add in prawns, sliced fish cakes & stir for a while.   Add in sauces & stir for 2 minutes.  Then add noodles & coated the mixture well.
3. Add the mixed vegetables & mix again.  Make a well in the middle & add the beaten egg & corporate well.
4. Lastly add in bean sprout, stir & turn of the heat.   Serve.

Split Pea Soup With Ham & Sausage

Ingredients:
2 tbsp extra virgin olive oil
2 slice bacon ~ finely chopped (I opt this out)
1 large onion ~ finely diced
1 rib celery ~ finely chopped
1 large carrot ~ peeled & cubes
1 small celery root ~ peeled & cubes (I opt this out)
Kosher salt to taste
2 tbsp flour
10 sprigs fresh thyme (I use dried)
2 bay leaves
500g green split peas ~ rinsed & drained
2 large smoked ham rocks
Freshly ground black peper to taste

Directions:

1. Placed oil & bacon in a 6-qt pot & cook over medium-high heat until crisp about 6 mins.  Transfer bacon to paper towel with a slotted spoon; set aside.
2. Add onion, celery, carrots & celery root; season with salt & cook.  Stirring occasionally until soft about 10 mins.  Stir in the flour & cook another 3 mins.
3. Add in the thyme and bay leaves together; add to pot with peas, ham rocks & 7 cups of water.  Bring to boil over high heat.  Reduce heat & simmer covered; until peas are very tender for about 1 hour.  Remove heat.  Discard hearbs.
4. Transfer ham rocks to a plate to let cool, pull off & chop the meat; discard fat, skin & bones.  Stir meat into soup, season & pepper.  Laddle soup into bowls.

Homemade Coleslaw

Last night my hubby made a homemade coleslaw & we are having this again tonight! It tastes just like KFC but our version is low carb!

Ingredients:
8 cups cabage (1 small cabage average)
1/4 carrot

Dressing:
1/2 cup mayonise
1/3 cup of sugar or 16 drops of liquid Splande
1/4 cup fresh milk
1/4 cup buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp vinegar
1/2 tsp salt
1/18 tsp ground black pepper
1 tsp onion powder
1 tsp Morton Nature's Seasons' (Optional)

Directions:

1. Chop cabage finely & grated carrot.  Set aside.
2. To do the dressing, mix all the ingredients.  Pour the dressing over the mix vegetables.  Mix well then chill in the fridge.  Best serve chill.

 

Lapis Nyonya aka Nyonya Layered Cake

Source: Izamarina Harun-Taylor

Ingredients:
(A) 150g rice flour
       30g Hoen Kwe
       400ml coconut milk
       160ml water

(B) 160g sugar
      150ml water
      1/4 tsp salt
      2 pcs pandan leaves ~ tie knots

Colors: Green / Red / White

Directions:

1. Bring together all ingredients (B), cook till sugar dissolved.  Set aside, allow to cool then discard pandan leaves.
2. In a mixing bowl, mix together ingredients (A).  Whisk till well blended then set aside for 30 mins.
3. Bring (A) & (B) together, whisk till well combined.    Strain the mixture.
4. Divide mixture into 7 equal portions, 3 portions for Red, 2 portions for Green & White.
5. Preheat steamer, grease bottom & sides of the pan with margarine.   Steam for 5 mins to preheat.
6. Pour 1 portion of red colour mixture into pan, steam for 5 mins.  Repeat this step for all other layers with alternate colours ~ Red, Green & White.   Ends with Red for top layer.
7. Steam for additional 10 mins.  Cool completely before cutting.

Homemade Snowskin "Hello Kitty" Ice-cream

Ingredients:
90g Kao Fen (fried glutinous rice)
10g Tang Mien flour (Wheat starch)
30g shortening (Vegetable)
40g icing sugar
200g ice-cream soda or 7-up
Ice-cream

Directions:

1. Sift the glutinuos rice flour & wheat starch into a mould.
2. Add in icing sugar & shortening & mix till thoroughly mixed.
3. Pour soda & mix into a soft pliable dough.   Divide the dough into 8 equal portions.  Flatten the dough between plastic sheets & set aside in the fridge.
4. Scoop ice-cream into any mould shape & freeze the ice-cream for about 30 mins.
5. Roll the dough on a plate & dish out the ice-cream moulded, wrap & press back into a mould then back to the freeze.
6. Chill before serving.

Tiara/Crown Sugar Cookies

Source: Salwah Omar (Wedding by Salwah)

Ingredients:

280g All-purpose flour

80g castor sugar

50g icing sugar

150g butter

45g egg (lightly beaten & weight as indicated)

1 tsp vanilla essence

Icing Cookie:

1 cup icing sugar

2 tsp milk

2 tsp corn syrup

1/4 tsp vanilla/almond essence

Directions:

1. Mix flour & sugar in a bowl.
2. Using K-beater, turn on mixer on low speed & add in butter.   Add in egg & vanilla essence.  Mix till dough formed.  Don't overmix.
3. Roll out dough on tracing paper about 1" thick.  Cling wrap it.  Chill about 1 hour.
4. Preheat oven to 170-180 deg C
5. Roll out dough to quarter inch thick.  Using your favorite cookie cutter, cut out dough into desired shapes.
6. Bake for 12 mins.  Cookie should be slightly browned around the edge.

Method for icing:

1. In a bowl, add milk then add icing sugar & mix them together till smooth.  Then add corn syrup & essence, mix well.

Note: If the icing is too thick, add 1/4 tsp of milk till you get the consistency you desire.

Keep in an airtight container before icing.

Oreo Vanilla Ice-cream Sandwich Cookie Cake

Sponge (A)

3 egg yolks
60ml fresh milk
60ml canola oil / veg oil
100g sponge cake mix
50g cake flour
20g cocoa powder
1/2 tsp bicarbonate soda

Sponge (B)
3 egg whites
60g castor sugar
1/2 tsp cream of tartar

Direction:

1. Sieve dry ingredients (A) together in a bowl.   Add in all the wet ingredients & mix well.   Set aside.
2. In a stand mixer bowl, beat the egg whites till frosty then add cream of tartar & beat it till soft peak.  Add sugar bit by bit & beat till stiff peak.
3. Fold in egg yolk mixture into batter mixture.   The pour the batter into the "Oreo" mold.
4. Baked the cake in preheat oven at 200 deg C for about 10 mins.   Remove from the oven & let it cool for about 10 mins & transfer to the cooling rack & let it cool completely before assemble the cake.

I opt out the oreo as my daughter does not like oreo

Oreo Ice-cream
3 egg yolks
50g fine sugar
220ml fresh milk
240ml dairy cream (Greenfield) ~ beat soft peak
100g Oreo cookies ~ crush
1/2 tsp vanilla essence

Directions:

1. In a pot, heat 100ml fresh milk just over a simmer. Do not boil.
2. In another bowl, whisk together the egg yolks, sugar & the balance half of fresh milk.
3. To temper the egg yolks mixture, pour slowly the hot milk into the egg yolks & whisk at the same time. Then return the egg yolks mixture back into the pot.
4. Cook, being careful not to boil, until the mixture begins to thicken (about 80-86 deg C) into a custard and will coat the back of a spoon. You do not want to over cook this or the eggs will start to scramble.
5. Pour the custard though the strainer set over the bowl on ice. The strainer will catch any bits of egg which might have over-cooked. Stir the custard until cool and then cover and refrigerate until completely cold about 1-2 hours or overnight.
6. Whipped the heavy cream till foamy & fold in the custard mixture & vanilla essence.
7. Freeze the ice cream according to the manufacturer’s instructions and add the crushed oreo in at the end during the last 5 minutes of churning.

Cranberry Cakelette

Source: Salwah Omar (Wedding by Salwah)

Finally my cakelettes turn out pretty good! Salwah Omar, I modified some of your recipe....my gals don't like cranberry so I opt out instead I put strawberry jam & swirl. I don't have any chocolate to scrapes, I used rice chocolate instead.

Ingredients:
2 eggs

160g butter

120g castor sugar

120ml milk

160g All-purpose flour

½ tsp baking powder

1 tsp vanilla essence

40g chocolate rice

Directions:

1. Preheat oven 160-180 deg C
2. Sift flour & baking powder together.
3. In the mixer, beat butter & sugar till light & creamy.  Add vanilla essence & mix well.
4. Add egg into the mixture, one at a time & incorporate the mixture to smooth batter.
5. Add flour alternate with milk & ends with flour into the butter mixture.
6. Fold in the chocolate rice into the batter & scoop with ice-cream scoop into the rose cakelettes or into a muffin pan.
7. Bake for about 15-20 minutes.

Bought this baking pan specially for my "Cranberry Cakelette". Found at CK Tang which left 1 pce & cost S$40.85 after discount....Definitely will make use of this pan for Ally's upcoming birthday to give to her classmate as goodies!

60 rose cakelettes for my doter's classmates as requested by birthday girl (Jul 17, 2012)

Deep Fried Tom Yam Chicken

Source: Asmah Laili

Today's dinner is a new recipe I tried...it's call Deep Fried Tom Yam Chicken.

Ingredients:
3-6 pcs whole chicken legs

Cooking oil for deep frying

Marinate:

3 tbsp Thai Tom Yam Paste

1 egg

1 tsp kaffir lime leaves ~ finely chopped

1 lemongrass ~ finely chopped

2 cloves garlic ~ finely chopped

2 tbsp cooking oil

2 tbsp rice flour

2 tbsp plain flour

1 tbsp corn flour

Directions:

1. Combine chicken with marinate & set aside for about 3 hours in fridge.  Heat oil for deep frying.
2. Deep fry chicken until golden brown & thoroughly cooked.  Arrange on a serving platter & garnish with coriander leaves, tomato wedges & sliced red chillies.  Squeeze lime juice before serving.

Cheesy Chicken Cutlet

Ingredients:
Chicken fillet ~ cut butterfly 1” thick

½ tsp light soy sauce

Salt & pepper

2 slice cheddar cheese

1 egg ~ beaten

Plain flour for dusting

Breadcrumbs for coating

Oil for deep frying

Directions:

1. Hammer the meat on both side ith a meat mallet till the meat is really thin about 3-4mm.  The meat will became double size than original.
2. Seasoned the meat with light soy sauce, salt & pepper for about 10 minutes.
3. Place cheese on one side of the meat.  Try to keep the chesse away from the side as it will melt & sip through the meat when frying.
4. Fold the meat.  Dust with flour & dip in beaten egg & coat well with breadcrumbs.  Deep fry till it turns golden brown.   Serve immediately.

Homemade Soya Bean Drinks

Ready to store in the fridge for breakfast drinks

Ingredients:
500g soya bean

1 cup sugar or more for taste

Directions:

1. Soak the soya bean for about 8 hours or overnight.  Wash & drain.
2. Divide 2 or 4 portions.  Put the 1st portion in a food processor & add water slightly above the bean & blend for couple of mins.  Then strain with a clean cheesecloth or any kitchen towel.  Reused the 1st portion & blend again for about 4-5 times to extract the juice out.
3. Repeat the procedure again for the rest of the portions.
4. Once all the soya juice been extracted, start to heat on low fire & add the sugar & cook till it boils.
5. Strain the cooked soya into any water container & store them in the fridge to chill.  Can be drink either cold or hot.

Making my very own homemade soya drinks!

Homemade Mint Chutney aka Mint Sauce

My very own homemade mint sauce! While we were watching Hotel Improvement, my chubby craving for pappodams with the sauce, just like the restaurants served. So, I send my helper to buy some ingredients to make the sauce & guess what? It turns out good.

Ingredients:
1 bunch coriander

1 tbsp cumin seed

6 cloves garlic

20g ginger

2-4 green chilies

2 bunch mint leaves

2 tbsp pomegranate (biji buah delima)

Taste of salt

1 cup plain yoghurt

Directions:

1. Put all the ingredients except youghurt in blender & blend to smooth paste.  Add a little water if necessary.
2. In a bowl, put yoghurt & mint paste & mix well.   Serve with any of your favorite crackers eg. Papadoms.

Chocolate Ice-cream Cake

Source: Salwah Omar (Wedding by Salwah)

Chocolate Ice-cream:
3 egg yolks
70g castor sugar
300ml fresh milk
180g dar couverture (Varlhona)
2 tbsp cocoa powder
250ml heavy cream ~ whipped (Greenfield)

Direction:

1. Simmer 150ml fresh milk together with 35g sugar till dissolved.
2. In another bowl, beat lightly egg yolk together with 35g sugar till pale yellow.
3. Pour the warm milk mixture slowly over the egg yolk mixture.  Keep stirring while pouring the warm milk.
4. Return back to the stove & heat the mixture over medium heat till it reaches 80-86 deg C.
5. Set the mixture at room temperature, add whipped cream, melted chocolate & cocoa powder.  Then chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.

Sponge Cake:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil
      110g Sponge Cake Mix (Optima ~ Bake King)
      60g Cake flour
      ¼ tsp baking powder

(B) 3 egg whites
      60g castor sugar
      ½ tsp cream of tartar

Food coloring (your preference)

Directions:

1. Mix yolk batter together.   Stir till smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually add sugar, spoon by spoon, till finish.  Whisk at high speed until stiff peak form.
3. Gently fold in beaten egg white batter into yolk batter.  Then add ½ tsp vanilla essence.  Mix well.
4. Divide to 3 parts (2 parts ~ white, 1 part ~ brown).  Pour the batter into rectangle pan (8") & bake at preheated oven on 200 deg C for 5-10 minutes.
5. Cut the plain cake with cake ring size 7".   Layer the bottom within the ring cake.
6. Arrange alternately brown & white kek ("glued" with whipping cream) around the ring cake.
7. Pour the chocolate ice-cream into the arrange sponge cake & freeze overnight.

Chocolate Whipped Cream:
½ tsp pur vanilla extract
3-4 tbsp granulated sugar
2 tbsp unsweetened cocoa powder (Dutch processed)
1 cup COLD heavy whipping cream

Directions: (Make 2 cups)
Place your mixing bowl & wire whisk in the freezer for about 15-30 minutes.  Place the vanilla extract, 3 tbsp of sugar & cocoa powder in the cold bowl.  Stir in about 2 tbsp of the cream to form a thick paste (this will dissolve the cocoa powder).  Then add the rest of the cream & beat just until stiff peaks form.  If not using immediately, cover & refrigerate.

Soto Ayam aka Yellow Chicken Soup

Ingredients:
2 skinless chicken legs

2 lemongrasses

5 lime leaves

2” galangal

Paste:

5 shallots

4 cloves garlic

2 sliced ginger

½ tsp turmeric powder

Vegetable oil

Garnish:

Bean sprout ~ blanched

Fried shallots

Spring Onion ~ chopped

Boiled egg

Lime ~ cut wedges

Directions:

1. Bring 2 liters of water to a boil then simmer 2 skinless chicken legs.
2. Sauté the paste till fragrant with lemongrass, lime leaves & galangal.
3. Pour the sauté paste into the boiling chicken.  Add salt & sugar to taste & cook the chicken till tender.
4. Once the chicken is tender, scoop the chicken & shred the meat.  Set the meat aside.
5. To assemble, put the chicken meat, bean sprout & pour the soup in a bowl & top with fried shallots & spring onion.

Nasi Goreng Jawa aka Fried Rice Jawa Style

Ingredients:
Cooked rice

200g beef ~ cut strips.

100g prawn ~ shelled & devined

2 tbsp sweet soy sauce + 3 tbsp water

2 tbsp oil for frying

Paste:

2-4 red/green chilli ~ deseeded

1 tsp coriander seed/powder

6 shallot

3-4 clove garlic

1 tsp shrimp paste/belacan

½ tsp sugar

1 tsp salt

Directions:

1. Heat oil in a wok, stir-fry the paste till fragrant.  Add the sweet soy sauce.
2. Add the seafood & mix well.
3. Then add rice & mix well with the seafood mixture.

Thai Basil Beef Fried Rice

Just finished cooking dinner for my kids.....today menu will be a simple dish called for "Thai Basil Beef Fried Rice".....mmm, I just realized on Tuesday, Nasi Kebuli an Arab dish, yesterday I cooked Hokkien Prawn Noodle, a Chinese Dish & today Thai Dish!

Ingredients:
4 cup cooked jasmine rice ~ chilled
300g beef (stir-fry)
6 cloves garlic ~ minced
2 Thai chilies ~ chopped
1 red bell pepper ~ sliced
1 medium onion ~ sliced
2 cups Thai basil ~ whole
1/2 cup cilantro (Optional)

Sauces:
3 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar

Directions:

1. Whisk together the sauces & set aside.
2. Heat 3 tbsp oil in a wok on medium-high heat.  Add the garlic & sliced chili & stir fry for 30 seconds.
3. Add the red pepper , onion & beef, stir fry until the onion is translucent & beef is about medium.
4. Push ingredients in the wok aside & quickly scramble the eggs.   Add the oyster suace mixture & stir everything together.
5. Raise the heat to high & add the chilled rice.  Stir until blended with the sauce & other ingredients, breaking up clumps of rice with the back of a spoon.  Add more soy, oyster or fish sauce if necessary (or to taste).
6. When everything is blended together & rice is hot, remove from heat & stir in the basil leaves.  Garnish with cilantro if desired.  Serve immediately.

Nasi Kebuli Ayam aka Chicken Rice Kabuli

Bought new rice cooker today at Giant & get to test for tonight's dinner.....it's called "Nasi Kebuli Ayam" aka Chicken rice Kabuli, an arabian dish....Kids love it!

Ingredients:
3 cups basmathi rice
500g chicken
2 large onions ~ sliced
1/2 cup plus 2 tbsp vegetable oil ~ divided
5 tsp salt
2 large carrots ~ cut matchstick
3 tbsp black raisins
3 tbsp slivered almonds
3 tbsp sugar
3/4 cup water
2 tsp ground cumin
1 1/2 tsp ground cardamom
12 cups water

Directions:

1. Immerse rice in a bowl of water and drain in a colander. Repeat this step 3 times.
2. Choose a sauté pan that is at least a couple inches deep and large enough to fit all the chicken. Pour ½ cup of the oil in the pan and sauté the onions over high heat, stirring quickly, until brown (5-10 minutes). Don't burn them. Add the meat to the pan and sprinkle with 3 tsp. of the salt. Cook the meat over medium-high heat for 20 minutes, turning from time to time so all sides turn golden brown. The onion will start to caramelize and turn into a thick sauce. Continue stirring to keep the meat from burning.
3. In a large frying pan add ¾ cups of water and bring to a boil, add the carrots and cook until tender and a deep orange hue, 5 to 7 minutes. Keep a close eye on this to make sure you do not overcook them. Once the carrots are done, drain any leftover liquid out of the pan. Add the remaining 2 tbsp of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel.
4. Remove the meat pieces from the broth and set aside. Stir the cumin, cardamom and black pepper into the broth. Continue to cook on low for 5 minutes to allow it to thicken.
5. Meanwhile, measure 12 cups of water and the remaining 2 tsp. of salt into a large Dutch oven or pot with a fitted lid. Bring it to a boil. Add the rice to the water and boil until it is al dente (nearly cooked, though still slightly crunchy). This will take just a few minutes depending on the rice you use. You will have to taste it to check for doneness. Do not overcook it.
6. Immediately strain the rice through a colander. Put the rice back into its cooking pot and add the broth. Mix well. Arrange meat on top of the rice. Set the aluminum package of carrots on top of the rice. This will keep the carrots warm and deepen the flavors without mixing with the rice yet.
7. Bake the rice for 15 minutes in 500 degrees then drop the temperature down to 250 degrees. Cook for another 20 minutes. Sprinkle the carrots, raisins, and almonds on the rice.

Soft Pretzel ~ Bobby Flay

Source: Throwdown with Bobby Flay

Freshly baked pretzels from my very own oven... A couple of days ago, we watched "Throwdown with Bobby Flay," featuring soft pretzels. The only shop selling pretzels in Singapore is a German restaurant located in Upper Changi. Since I have all the ingredients in my pantry, I decided to make homemade soft pretzels for my family, especially for my old man, as he loves pretzels.

Ingredients:
1½ cups warm water

2 tbsp light brown sugar

1 packet active dry yeast

3 oz (89g) unsalted butter ~ melted

2½ tsp kosher salt

4 ½ - 5 cups All-purpose flour

Vegetable oil

6 cups of water

½ cup baking soda

1 whole egg ~ beaten

Coarse sea salt

Directions:

1. Line 2 half-sheet pans with parchment paper and spray liberally with vegetable or non-stick spray.
2. Combine water, sugar, yeast, and butter in the bowl of a stand mixer. Mix with the dough hook until combined. Let it sit for 5 minutes.
3. Add salt and flour (4½ cups), mixing on low speed until combined. Increase the speed to medium and mix for 7 minutes or until a smooth dough forms.
4. Oil or spray a bowl with vegetable oil, add the dough, and spray the top of it. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour or more.
5. Preheat the oven to 425 degrees Fahrenheit or 200 degrees Celsius. In a small roasting pan over high heat, bring water to a boil and add the baking soda.
6. Remove the dough from the bowl and divide it into 12 to 14 equal pieces, about 3 ounces each. Roll the dough into a ball and set aside, covered with plastic wrap, for another 15 minutes. Roll each piece into a long rope, shape it into a “U,” then press the ends of the rope at the bottom of the “U” and pinch the ends. Place the shaped pretzels onto the oiled parchment paper-lined baking sheets.
7. Boil the pretzels in the water solution for about 15 to 30 seconds, then remove them with a large flat slotted spatula or a spider.
8. Place the pretzels on each baking sheet, brush the tops with the egg wash, and season liberally with salt.
9. Bake for 10 to 12 minutes, or until they are deeply golden brown. Transfer to a baking rack and let them rest for 5 minutes before eating. Dip into desired sauces.

Pad Thai aka Kuay Tiaw (Thai Style)

Source: Throwdown with Bobby Flay

Couple of days ago, I watched Throwdown with Bobby Flay on AFC; saw this delicious Thai dish called for "Pad Thai" & decided to make for my family tonight's dinner...This is my "Pad Thai" & it's damn delicious!

Ingredients:
Pat Thai Sauce:

1 cup tamarind juice

1 cup palm sugar + 3 tbsp

1 cup water

½ cup fish sauce

2 tsp salt

Noodle:

4 tbsp vegetable oil, plus extra as needed

1 tsp chopped garlic

½ cup prawn ~ shelled & deveined

1 packet rice noodles ~ soaked 60 mins in cold water & drained

½ cup water

5 tbsp Pad Thai sauce

2 large eggs

½ tsp Sambal Oelek or more to taste

2 tbsp ground roasted peanuts

½ cup sliced garlic chives or green onion

2 cups bean sprouts plus more for garnish

1 wedge lime

Directions:
Pad Thai Sauce - Mix all ingredients in a saucepan for about 60 mins until it is well mixed & syrupy.  Stir occasionally to prevent burning.

Noodle:

1. Heat oil in a wok, add the garlic & stir-fry until golden brown.  Add the prawn & keep stirring until the prawn changes color.  Push the prawn to make room to fry the eggs.  Remove & set aside.
2. Add the noodles.  They will stick together so stir fast & try to separate them.  Add water, stirring a few times & moist.  Then add the Pad Thai sauce, & keep stirring until everything is thoroughly mixed.  The noodles should appear soft & moist.  Return the cooked prawn & eggs to the wok.
3. Stir the noodles until everything is well mixed throughout; add sambal oelek, peanuts, garlic chives & bean sprouts.  Mix well.
4. Serve with raw bean sprouts & a few drops of lime juice.