AIINGEL Profile - (1568942)

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Living In: West Region, Singapore
Member Since: Jun. 2003
Cooking Level: Expert
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Recipe Reviews 9 reviews
Good Old Fashioned Pancakes
With a few tweaks, this recipe is better than the one I've always used. What I changed: 2 tsp baking powder, 1/2 tsp salt, 2 tbsp sugar, 1 1/2 cup milk. The genius, I believe, lies in the use of more baking powder, resulting in a lighter pancake. Tip: To make round pancakes, pour batter at a height of 2-3 inches at the same spot on the griddle.

3 users found this review helpful
Reviewed On: Mar. 30, 2006
Roast Sticky Chicken-Rotisserie Style
Extremely flavourful marinade, which penetrates the flesh. The flavour is rather "herby", but in a good savoury way. Use 1 to 1 1/2 tsp salt per chicken, depending on size. The recipe didn't call for any fat, but I rub butter/olive oil all over the chicken (under the skin too). You can put two pats of butter under the skin on each side of the breast if roasting breast-side up. Also, cover the wing tips and leg bones with some foil for the first 2 hours to prevent burning.

2 users found this review helpful
Reviewed On: Mar. 16, 2006
Broiled Pork Chops
I actually pan-fried my pork chops with the sauce, and the doneness was perfect. Pan-frying, especially for beginners, is the easiest way to ensure that the pork is not overdone (you can poke at the meat to feel when it's cooked). I also marinated the chops with some of the sauce for half-an-hour before frying it - don't leave it marinating for too long, or the vinegar will denature the meat. Changes to sauce: cut back the ketchup a little, double the Worcestershire sauce and halve the vinegar, add more brown sugar (this cuts down on the sourness and helps the sauce to caramelise and become sticky). Make more sauce, you'll find it disappearing as you baste. You may want to fry some garlic before adding the chops. This sauce is reminiscent of a bbq sauce, as others have pointed out, but it's lighter and doesn't smother the meat like bbq sauce can. With the changes, it's superb with pork. I'm definitely noting it down.

102 users found this review helpful
Reviewed On: Feb. 21, 2006

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