Goldie Gal Recipe Reviews (Pg. 1) - Allrecipes.com (180037188)

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Malaysian Beef Rendang

Reviewed: Oct. 20, 2013
I've tried a few different rendang recipes, trying to find one that's a "keeper". This recipe is pretty good - it's a bit different to recipes I've found on south east asian blogs, but it still tastes nice. My tip would be to use kecap manis instead of sugar - it gives it the sweetness as well as depth of colour. I am not convinced about the fennel (first I have seen it in a rendang recipe), but to be honest I couldn't taste it anyway. Also, personally I am not a fan of the "crunch" of shredded coconut in my curries, I prefer them smooth, so what I do is after toasting the coconut lightly I use a mortar and pestle to grind the coconut until it is as fine as possible (or use a food processor). I also find it acts as a better thickening agent.
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Refreshing Watermelon Salad

Reviewed: Oct. 20, 2013
Watermelon salad is a revelation! Who would have thought! I heard about it years ago from a friend who swore it was delicious. I finally decided to give it a go - and now it is going to be a regular for my summer BBQ's! The only thing different I did was to drizzle some olive oil on it, I found that it gave it finished it off well.
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Best Brownies

Reviewed: Oct. 20, 2013
To be honest, I didn't think these brownies tasted that chocolatey - I find to get a real chocolate flavour, you do need chocolate, not just cocoa powder. However, I am giving the recipe 4 stars anyway because it is personal preference that I like my brownies to taste more like chocolate, and the recipe itself did turn out fine, in particular the texture. I definitely don't think the frosting is required - it is sweet enough as it is.
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Barbecue Ribs

Reviewed: Oct. 20, 2013
What a fantastic recipe! I live in Australia and smokers aren't common so I was searching for a recipe that I could do in the oven then finish off on the BBQ to get that beautiful smokey flavour. The only thing I did different was to use half the marinade to marinade the ribs before cooking them, I felt that it would infuse the ribs with more flavour while slow cooking them. Then I used the remaining half when I was grilling them.
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