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Perfect Sushi Rice

Reviewed: May 17, 2014
Yes, it was too much vinegar and sugar, but I adjusted it to my taste without adding all of it. Note: Glutinous white rice is NOT the same as sushi rice. The former is more opaque (almost cream coloured) and longer (or bigger grained) while the latter is more translucent white and shorter (or smaller grained).
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Indian Dahl with Spinach

Reviewed: Oct. 15, 2009
You do need to cook gently all the spices in oil first - to make it easier on sensitive tummies. Then add the onions, etc. This method also makes the end result more aromatic. Certainly dahl spinach soup is soul warming on a cold day. :)
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6 users found this review helpful

Best Ever Banana Bread

Reviewed: Sep. 17, 2009
Suggestion: Add thin slices of banana to the top before baking for extra caramelised banana flavor and a great look! Wonderfully light textured, flavourful and lightly moist. I put in a teaspoon of baking powder plus 1/2 tsp of baking soda as I didn't want to taste any soda. I added 1 1/2 tsp of cinnamon powder and half a cup of chopped walnuts. I used half cup of raw sugar + 1 tbs brown sugar and semi-melted butter.
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10 users found this review helpful

D'Amaretti Biscotti

Reviewed: Aug. 26, 2009
It is pretty good if you like your biscotti not too hard. If you want it harder, I guess you'll need to lessen the butter and bake the slices for a longer time at a slighter cooler temperature. Two-thirds cup of sugar is plenty!
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4 users found this review helpful

French Bread Rolls to Die For

Reviewed: Mar. 9, 2009
Pretty good. I made it slightly softer, so it turned out to be a 'book bread' all stuck together in a rectangular pan. :) 195 degrees C for 19 minutes was perfect for a medium brown top and delicious insides.
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3 users found this review helpful
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Mama D's Italian Bread

Reviewed: Nov. 13, 2008
It turned out rather well even though I subbed a third of the flour with rustic bread flour. The proofing was phenomenal. Made sure to have the dough quite soft, and brushed/spritzed with water every 3 or 4 minutes three times at the beginning of baking. I halved the recipe, so it took the three joined rounds on 32 minutes to be done. I laid it on a baking-paper-lined, semolina-sprinkled big round cake tin. The temperature I set was between 220 and 210 degrees Celsius, watching to make sure the top didn't get too dark. It turned out a lovely medium brown. Thanks for all the tips, fellow ARers. ^_^
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Indian Tandoori Chicken

Reviewed: Nov. 2, 2008
Leave out the food colouring!
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Spanish Potato Omelet

Reviewed: Oct. 6, 2008
More patience and medium heat for the small-cubed potatoes work better for me. Added some sliced red chilli for a spicy touch (can't help being Malaysian!). Pan tip: After sliding omelette onto a big plate. Invert pan over the omelette and turn the whole plate/pan combo over. Then place pan back on stove. Easy!
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5 users found this review helpful

Avocado and Pilchard Pate

Reviewed: Oct. 6, 2008
Wonderfully flavourful! Use as a dip with lavash bread or toast.
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Creamy Hollandaise Sauce

Reviewed: Jun. 1, 2008
Good results, even though I used a saucepan directly on a stove on low heat. Just kept whisking and stirring. However, lessen the lemon juice by half a tablespoon if you don't like your sauce so tangy.
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3 users found this review helpful

 
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