1) Onion Sweet sauce
2) Red pepper paste
3) Soy sauce
4) Wasabi
5) Orange Sweet sauce
Friday, November 6, 2009
Tuesday, October 13, 2009
Ingredients
White Cream Filling Ground beef or pork
Butter Onion
Flour Eggs
Milk Bread crumbs
Canned corn Korokke sauce
Meat potatoe filling Japanese mavonnaise
Potatoes Cabbage
Butter Onion
Flour Eggs
Milk Bread crumbs
Canned corn Korokke sauce
Meat potatoe filling Japanese mavonnaise
Potatoes Cabbage
Preparation:
http://www.japan-guide.com/r/e101.html
http://www.japan-guide.com/r/e101.html
Thursday, October 1, 2009
Japanese food 1 : Tamagoyaki
Get the recipe for this staple in Japanese bento boxes, lunches and children's meals.
Ingredients
3 eggs1/4 teaspoon salt1/4 teaspoon sugar2 tablespoons dashi or water1 teaspoon mirin or sherry1 teaspoon Japanese soy sauce2 teaspoons oil2 tablespoons cooked green peas2 tablespoons finely diced cooked carrot2 tablespoons grated white radishfew slices Japanese pickled ginger
Directions
Beat eggs lightly until well mixed but not frothy. Stir in salt, sugar, dashi, mirin and soy sauce.
A Japanese omelette pan is rectangular, but a round pan may be used andthe omelette trimmed after it has been cooked and rolled. Heat the pan,rub with paper towels dipped in oil and pour in enough beaten egg tocoat the pan. The pan should not be hot enough to brown the egg -Japanese omelettes are pale.
Scatter in some peas and diced carrot as soon as the egg is set.Start rolling the omelette in a neat cylinder. Pour in more egg andwhen set, roll around the first omelette. Remove from pan, press firmlyto shape. A bamboo sushi mat is useful for this.
Allow to cool, then slice thickly with a sharp knife. Make a mound withthe radish, place the ginger on top and serve alongside the omelette.
A Japanese omelette pan is rectangular, but a round pan may be used andthe omelette trimmed after it has been cooked and rolled. Heat the pan,rub with paper towels dipped in oil and pour in enough beaten egg tocoat the pan. The pan should not be hot enough to brown the egg -Japanese omelettes are pale.
Scatter in some peas and diced carrot as soon as the egg is set.Start rolling the omelette in a neat cylinder. Pour in more egg andwhen set, roll around the first omelette. Remove from pan, press firmlyto shape. A bamboo sushi mat is useful for this.
Allow to cool, then slice thickly with a sharp knife. Make a mound withthe radish, place the ginger on top and serve alongside the omelette.
Asian food 4 : Caramelchicken
The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular Vietnamese chicken dish.
Every Vietnamese cook has his or her own recipe—this version comes from Huong Thu Nguyen, who ran a Vietnamese restaurant in Denville, New Jersey, in the 1980s. Even now that she has retired to Hawaii’s Big Island, this is still a core dish in her kitchen. “It takes awhile to make good caramel sauce without burning it,” she notes. So keep practicing! You may be tempted to use chicken breasts instead of thighs as well as remove the skin. Please don’t. Thigh meat is juicier and more succulent and the skin has tons of flavor, all of which add to this delightful dish.
Time: 45 minutesMakes: 4 servings as part of a multicourse family-style meal
Ingredients
1 pound boneless chicken thighs with skin, cut into 1/2-inch chunks1 teaspoon saltFreshly ground black pepper4 plump stalks lemongrass, trimmed, bruised, and minced (3/4 cup), divided2 tablespoons vegetable oil2 tablespoons sugar1 large yellow onion, halved and cut into thin crescents1 1/2 tablespoons minced garlic, divided (4 to 5 cloves)3 red Thai chilies, cut into rounds2 teaspoons fish sauceChopped cilantro leaves for garnishChopped green onions for garnish
Directions
In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add 3 tablespoons of the lemongrass, toss, and set aside.In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramelclosely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing.Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If there isn’t enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time. If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases. Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes. Add the fish sauce and the remaining garlic. Stir with a couple more flourishes to mix well. When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired.Remove from the heat and transfer to a serving platter. Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions.
Grandma Says: Add the fish sauce at the last minute and it won’t stink up your kitchen or your clothes.
Tuesday, September 29, 2009
Korean food 3 : Galbi jjim
Ingredients: | 4.5 Ld gal bi (beef short ribs) |
| | 1 carrot, peel, cut into 3/4 inch thick |
| | 10 chestnuts, peel |
| | 3 cups water, 2 cups soy sauce, 1.5 cups sugar |
| | 1/2 onion, 1 head garlic |
| | 1 piece ginger (1/2 inch) |
| | 1 tbsp whole black pepper |
| | 2 green onions |
| | 1 tbsp chung ju (sake or red wine) |
| | 1 tsp ground pepper Directions: Wash ribs, put in a cold water for 1 hour. Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar. Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone. Add chestnuts and carrots 10-15 minutes before done. http://www.koreanrestaurantguide.com |
Korean food 2 : Kimchi jjigae
Ingredients: | 1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced |
| 2 green onions, slice in a bias | |
| 1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped | |
| 2 tbsp gochoojang (Korean chili paste) | |
| 1 tbsp gochoogaroo (Korean chili powder) | |
| 2 tbsp minced garlic, 1 tsp soy sauce | |
3 cups water, salt, pepper
|
Korean food 1 : Gimbop
Ingredients: | 4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori) |
| 2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish) | |
| 4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length) | |
| 1/2 sheet square eomook (fish cake) | |
| beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic, sesame seeds, pepper | |
| vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds | |
fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, | |
Monday, September 28, 2009
Asian food number 3 : Sweet Beef Stew
Ingredients
2 pounds boneless top round or strip steak,cut into 1 1/2-inch cubes1/2 cup peeled, thinly sliced ginger (about 2 ounces)Paste3 dried New Mexico chilies, soaked, seeded and deveined3 garlic cloves, coarsely chopped1 large shallot, coarsely chopped1/2 cup water5 tablespoons vegetable oil3 tablespoons sugar2 tablespoons fish sauce1 tablespoon mushroom soy sauce1 teaspoon salt1 teaspoon freshly ground pepper1 cup chicken broth1 cup green coconut juice1/4 cup tamarind juiceCilantro sprigs, for garnishCucumber slices
Directions
Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.Garnish with cilantro sprigs and serve with cucumber slices and rice.
Asian food number 2 : Thandai
90 g/3 oz blanched almonds10 whole peppercorns (optional)60 g/2 oz raw sunflower seeds or pumpkin seeds1/2 teaspoon cardamom seeds or ground cardamom750 ml/1 1/2 pints/3 cups water500 ml/1 pint/2 cups milk125 g/4 oz/1/2 cup sugar or to taste rose water (optional)
Directions
In an electric blender combine almonds, peppercorns and seeds with halfthe water and blend at high speed until finely ground. Strain into ajug using double thickness of clean muslin. Press out as much moistureas possible, then return the residue to the blender with the remainingwater and repeat. Mix strained liquid with milk and sugar to taste, anda dash of rose water if liked. Pour over crushed ice and serve.
Tip: Save the ground almond meal and use it for thickening curries, particularly northern Indian classics like lamb korma.
Tip: Save the ground almond meal and use it for thickening curries, particularly northern Indian classics like lamb korma.
Asian food number 1: Satay
Ingredients
750 g/1 1/2 lb rump steak, pork filletor chicken fillets1 stem lemon grass or 3 strips lemon zest4 shallots, chopped1 teaspoon chopped garlic2 teaspoons finely grated ginger3 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon ground fennel1 teaspoon ground turmeric2 teaspoons brown sugar11/2 teaspoons salt2 tablespoons light soy sauce2 tablespoons tamarind liquidor 1 tablespoon bottled tamarind purée2 tablespoons peanut oil
Directions
Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.
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