What to Cook

Cardamom Cr

by The Charlie, on Thu, December 16, 2010
Dessert

I found that the instructions were not particularly easy to follow if you are not new to the kitchen. The biggest blunder for me was the making of the caramel.

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What to Cook

Dauphinoise Potatoes

by The Charlie, on Thu, December 16, 2010
Western

I was suspicious of these at the beginning, as I thought they would be too heavy. However, they turned out less muak than I thought, with a great peppery aftertaste.  And who doesn’t like a dish with a fancy French word in it?

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What to Cook

Tomato Stuffed Peppers with Anchovies and Mozzarella

by The Charlie, on Thu, December 16, 2010
Western

Fancy something different for lunch? Get a taste of the Mediterranean by trying out this gorgeous tomato recipe.

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What to Cook

Sambal Tumis Sotong Kering

by The Charlie, on Thu, December 16, 2010
Malay

“Musty” and “delicious” shouldn’t go in the same sentence, but it does here, tasting somewhere between the flavours of cuttlefish and raw ikan bilis. The spiciness of the chilli boh really lifts yet grounds the dish.

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What to Cook

Korean Pickled Squid

by Alexa P., on Thu, December 16, 2010
Asian

This spicy Korean pickled squid (ojinguh jut) packs a lot of flavour, so eat it sparingly as a side dish to compliment your meal. Make sure you rinse it well after it sits in the salt if not you’ll end up with a rubbery salty strip of squid.

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What to Cook

Baked Stuffed Squid

by Alexa P., on Thu, December 16, 2010
Western

This dish has a sort of Mediterranean feel to it and the delicate flavours are a treat. While we didn’t cook it this way, you can use white wine in place of the chicken stock for a more complex taste.

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What to Cook

Thai Squid Salad

by Alexa P., on Thu, December 16, 2010
Asian

This is a refreshing and zesty way to enjoy a bowl of squid. Each bite allows for a different flavour to shine through; the tanginess of the lime, the sweetness of the sugar, the heat from the chilli sauce, and the refreshing kick of fresh herbs.

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