Best 12 Woo Woo Recipes

WOO WOO COCKTAIL

Steps:

• half fill a 14 oz tumbler with ice and add all liquids.
• if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker.
• tap cocktail shaker gentle on a surface to release glass and pour from cocktail shaker back into tumbler.
• serve with lime wedges.

WOO-WOO MOCKTAIL

Steps:

• Mix equal parts orange juice and pineapple juice.
• Mix in another bowl a dash of each of the rest.
• Put grenadine mixture in the bottom of glass.
• Slowly pour orange/pineapple juice in to glass.
• Drink should be bi colored.
• Serve.
• Mix before drinking.

TARO ROOT CAKE (WOO TUL GOW)

Steps:

• In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.
• Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
• Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
• Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.
• Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.
• Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
• Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.
• Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.
• When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
• Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.

WOO WOO

Steps:

• Pour all the ingredients into a highball glass almost filled with ice cubes.
• Stir well.

CHINESE SWEET WALNUT SOUP (HUP TUL WOO)

Steps:

• Preheat oven to 350 degrees F.Meanwhile bring 1 quart of water to boil over high heat.Add the walnuts and boil for i minute.This helps leach out any bitter flavors from the tannins naturally present in the skin.
• Drain the walnuts very well,discarding water,and allow to air dry about 5 minutes.Spread the walnuts on a baking sheet and bake 15-20 minutes or until golden.Remove from the oven and cool.
• In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
• Whisk together the rice flour with 1 cup water until smooth.Add another 2 1/2 cups of water and the walnut puree.Bring to a boil over medium high heat,whisking constantly so no lumps form.
• Cut the sugar into chunks or crush with a hammer and add to the. soup.Reduce the heat to low and simmer,stirring occasionally ,until all the sugar has dissolved,about 10 minutes.
• If the soup is very thick you may add an additional 1/2 cup water.
• Serve hot,1 1/2 cup per person.

CHINESE SWEET PEANUT SOUP (FA SUNG WOO )

Steps:

• Heat a wok over high heat until hot but not smoking.Add peanuts and stir for 30 seconds;reduce heat to medium and continue roasting for 3-5 minutes ,stirring frequently,until golden.Remove from heat to cool.
• Gring the peanuts in a food processor until the consistency of peanut butter.Add the sugar and process again.
• Mix the rice flour and 1 cup of cold water,whisking until smooth.Add the peanuts and 1 cup of water and whisk again.Add the remaining water and bring to a boil stirring constantly until the soup thickens.
• Serve hot,1 cup per person.

WIKI WAKI WOO

Steps:

• Combine ingredients with ice, pour over ice in a tall glass. Garnish with cherry or pineapple slice. and hang on to your hat.

SOUTH PACIFIC WIKI WAKI WOO(NON ALCOHOLIC)

Steps:

• Combine the juices, extract if using and club soda.
• Place ice in a tall glass and pour in juice mixture.
• Garnish with a slice of pineapple and a cherry if you like.
• Serve with a straw.

TEENY WEENY WOO-WOO

Steps:

• In a small glass, stir together the peach schnapps and vodka. Top with a splash of cranberry juice. Serve with or without ice.

BABY WOO WOO

Steps:

• Pour all ingredients into a shaker with ice. Shake.
• Strain into a shot glass.

WOO-WOO

Steps:

• Add the first 3 ingredients into an ice-filled cocktail shaker.
• Shake well; strain into an old-fashioned glass filled with ice.
• Drop a lime wedge into the drink and serve.

WOO WOO

Steps:

• Fill a highball glass with ice cubes before pouring over the peach schnapps and vodka. Stir thoroughly and top up with cranberry juice with a slice of lime to garnish. Effectively a simplified ‘Sex On The Beach’, this cocktail is extremely easy to make and very palatable, even in large quantities – we often sell this by the pitcher!