Tay Profile - Allrecipes.com (10984776)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2008
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Basic Curry Sauce
This was very, very tasty. I was very impressed with the depth of flavour of this recipe. I have to admit to making a small alteration--I left out the cayenne and the Serrano peppers. I would have loved this with the peppers, but I was making this for a group of nineteen 5-7 year olds, so I didn't want it to be spicy. I used this sauce on chicken and zucchini. All but two of the children, only one of whom had ever had curry before, came back for seconds.

5 users found this review helpful
Reviewed On: Mar. 14, 2010
Real Hummus
Just like the hummus my Israeli-Canadian friend's dad made for her brother's bar mitzvah! I really recommend making it the night before you want to use it to let the flavours blend better. I don't know if it was my blender or what, but I had a few bland spots until it sat for a few hours. I forgot to put in the pepper (oops) but otherwise did everything according to the recipe. I use this as a mayo substitute on sandwiches, as well as using it on wraps. Of course, it's also amazing with chips (pita, tortilla are best)

4 users found this review helpful
Reviewed On: Apr. 4, 2009
Basic Crepes
I used a stovetop wok for this recipe, and discovered quickly that in a stovetop wok (one with good teflon) you do not need the butter in the pan and can cook them quickly and effectively if you use med-high heat. Excellent recipe, but I did make a couple small alterations. First off, I blended all of the liquid ingredients and the salt together (also adding a small amount of sugar) until smooth and uniform, then added the flour about a 6th of a cup at a time, blending fully each time to get a very smooth batter. I've done this with any crepe recipe since I was about 10 (I've been making these for about 10 years). At this point, I found the batter was too thick to get good, transparent crepes, so I added a small amount more milk and water and blended thoroughly. They turned out PERFECTLY after I discovered the trick with my wok. My partner, who is from French-Canadian descent, as I am, and grew up on good crepes, was VERY impressed and wants me to make them again tomorrow. We ate them simply--butter and jam for him and butter and maple syrup for me--and tomorrow we're going to make "dessert" crepes with cut up fruit and whipped cream. Awesome recipe, after the alterations I made. The same as the traditional recipe I learned as a small child--I even had to make precisely the same alterations to get the results I wanted! I've personally never bothered with the wait times for traditional crepes and get as good results.

6 users found this review helpful
Reviewed On: Jan. 1, 2008

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States