Zichar Profile - Allrecipes.com (19018389)

cook's profile


Home Town:
Living In: East Region, Singapore
Member Since: Jun. 2011
Cooking Level: Beginning
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Quick & Easy
Hobbies: Hiking/Camping, Photography
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Kitty at night
About this Cook
Organ Donation coordinator, family approach
My favorite things to cook
Pork, slow braise
Recipe Reviews 3 reviews
One Skillet Corned Beef Hash
Just tried this last night and it was lovely. Only remember eating it when I was a child and being healthy was for better or for worse, not in any consideration :) Just a lot of ground pepper, and the corned beef took care of the saltiness. I parboiled the potatoes, though in hindsight, that left a bit too much moisture than I had wanted; it took the potatoes a really long time to brown. I let it crisp in the cast iron pan, flipping occasionally. As the coup de grace, I made two wells and cracked an egg each in them. Excellent! Had some overbrowned bit though from maintaining the wells, waiting for the eggs to cook.

1 user found this review helpful
Reviewed On: Aug. 28, 2012
Shrimp and Asparagus
Just made this yesterday and it was great. It's not dissimilar from a carbonara recipe I picked up online so the process was rather familiar, prep was a cinch. I did put the mushrooms in before the shrimps (the produce store didn't have asparagus!). Shrimps take but just a few moments to cook. Plus the mushrooms brown better (don't add salt and pepper until after they turn color). Did the usual devein + soak in bicarb for added crunch for the shrimps. Smooth velvety buttery goodness coating each piece of penne pasta (subbed); what a wonderful dinner!

1 user found this review helpful
Reviewed On: Apr. 4, 2012
World's Best Lasagna
Amazing! Made a few mods myself but this was my main guide. The addition of the sausages were sublime - herb-y and has a chunky bite - as was the mozza for a lil' chewiness, nevermind the purists :-) Made everything over the course of a few days, then assembled last night for an utterly scrumptious dinner. Still have some left, am looking forward to it!

2 users found this review helpful
Reviewed On: Feb. 5, 2012

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