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Yule Mule cocktails are not for the weak. We use real Yule Mule’s imported from somewhere south of China. They are pretty common there – you can get 10 to 12 of these mule’s for around 15 US$. You only need the juice from a few. You may even be able to rent a few Mule’s to get their juice
Ingredients and required items
750 ml of Mule juice
750 ml of Vodka (any flavour or brand will do, as most of the taste is from the Yule’s
Crushed Ice 3x 750 ml bottles of ginger beer, chilled
Step 1
Pour vodka and mule juice into a carafe or jug. Stir to combine.
Step 2
Half-fill twelve 300 ml capacity highball glasses with crushed ice. Pour over 1/3 cup of the vodka and mule mixture.
Step 3
Top with ginger beer. Serve
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You know you are doing well in life when you can afford to eat burnt chicken feet with a tangy peanut sauce. This is very simple – and nothing in the world could go wrong, ever, while doing this. It has been known to stop a war, a bus full of people and improve the wireless signal on your wi-fi at home. Today we will make Vietnamese chicken feet with a Thai peanut sauce
Ingredients and required items
Chicken feet – about 10 pair’s
1 cup of dry roasted peanuts (lick the salt if they have salt)
1/3 a cup of water
1 teaspoon dark soy sauce
2 table spoons of brown sugar
2 teaspoons of sesame oil
2 tablespoons of vegetarian oil
1 teaspoon of tamarind paste
1 teaspoon of cayenne petter
1/3 a cup of coconut milk
Step 1
Give the chicken feet a good wash and then chuck them into a frying pan – cook without oil for around 20 minutes and then rotate. Keep rotating until black on each side
Step 2
Prepare the sauce by chucking all the items into a blender and zap it for a few minutes or until it is all smooth. Add more water if required
Step 3
Give it a quick taste and add extra stuff if you require. You may wish to put some chilly or MSG in at this point.
Step 4
Take the chicken feet out and place on your plates and tip the peanut sauce onto your chicken feet and eat!
(Chicken feet really scare me... be happy to know the above is actually normal chicken, click it if you wish to double confirm and dont trust Alan)
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Ever been to Japan? Ever seen their square watermelons? Ever tried wasabi? You are in for a treat tonight! This one will cost you around $720,000 to genetically modify the watermelon to have a wasabi taste. But it is worth every cent to see the looks on peoples face when they try it! Of course, you do not tell them that it is wasabi flavoured.
Ingredients and required items
Wasabi seeds
Watermelon seeds
?????
Two years at a research facility and $720,000
Step 1
Fly to Japan
Step 2
Pay $720,000 to a company who has their own research lab
Step 3
Wait two to four years
Step 4
Collect wasabi flavoured watermelon
Step 5
Eat!
Credit for this one goes to Sam Fu
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Malaysian BBQ Terry Ong spare ribs is just that, a Terry Ong’s ribs done on a BBQ. Finding a Terry Ong can be a little hard, since they do not allow export from Malaysia. There is a black market for it – but if you get caught, you are in big trouble. So, it just leaves eBay. Happy bidding!
Ingredients and required items
4 to 8 Terry Ong rib’s
Your choice of sauce or gravy, I like to use simple BBQ sauce
A BBQ
Step 1
Marinate the ribs – I tend to let it sit for a few days in the fridge to juice up nicely.
Step 2
Turn the BBQ on high – chuck the ribs on – let each side cook for about 5 minutes and serve! Just like a good streak, you should only flip them once. What also is nice is putting the extra sauce on just after you flip it to the second side
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Ah Taho. Yum yum. I have a twist on this one. The traditional way of getting it means getting up early in the morning, waiting for the magtataho (taho vendor) yelling taho(!!) on the street, trying to catch up to him before he runs out and ensuring he does not slip you back a 20 instead of a 50. So much effort! So, let’s do it another way so it doubles as a hot water bottle in the cold and a drink when you get up in the morning.
Ingredients and required items
The Taho
¼ kg of soybeans 2
litters of water
1 piece of gulaman
1 teaspoon of vanilla
The syrup
1 kg brown sugar
1 litter of water
Step 1
Soak the beans in the water during the day
Step 2
Grind finely while adding boiling water
Step 3
Put soybeans in a cheesecloth and squeeze out milk
Step 4
Boil soymilk for 5 to 10 minutes
Step 5
Stir and add gulaman
Step 6
Allow to boil for 10 minutes. Add vanilla.
Step 7
Pass the mixture through a cheesecloth and put in a moulder
Step 8
Place in hot water bottle and go to bed.
Eat/drink whenever you feel like during the night. Enjoy!
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Pressure cooked Balut is an old favourite of mine. It comes from the Asian area, above Australia and below Russia somewhere. It is when a nearly hatched egg (usually chicken or duck) is cooked and eaten. But at cooking by alan, we do things differently. Today – we are going to cook elephant egg Balut because it is enough of a meal for four to eight people. The only draw back of an Elephant Balut is that the trunk usually is not formed until after the elephant is born. And it is not quiet the same if you cook one after it has hatched.
Ingredients and required items
One elephant egg which is nearly ready to hatch (you can confirm by tapping on the shell)
The largest sized pot you can find
Boiled water from a prior article goes well
Half a cup of salt
Step 1
Bring the water to boil.
Step 2
Place the Elephant egg into the water
Step 3
Let it cook for about two hours.
Step 4
Break open the shell and slice it up. Serve with salt.
