Japanese Sushi Recipes

A collection of recipes and How to Make Sushi with ease, Sushi is one of many Japanese foods favored by many people, both in the country or abroad. Actually sushi made of rice which was formed along with side dishes and vegetables and usually have a sour taste and soft due seasoned with a mixture of vinegar, salt, and sugar. Sushi is included in one of the healthy foods that contain lots of protein that is very useful for our health.



For recipestab.blogspot friend who likes to eat sushi and want to try making his own sushi at home in accordance with the tastes of friends, so do not need to spend the cost is quite expensive to eat sushi at a Japanese restaurant, please continue to follow this article will discuss about how to make sushi following collection this:

Ingredient :

- 540 grams (2 1/2 cups) of rice Koshihikari
- 200 grams of fresh salmon, cut into 1 cm
- 935 ml (3 3/4 cups) cold water
- 125 ml (1/2 cup) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 sheets nori
- 1 avocado, cut in two, peeled, sliced, chopped
- Soy Sauce
- Pasta wasabi
- Acer ginger

Step :

1. Put the rice into a strainer, then wash the rice with cold running water until clean. After that, put the rice and water into a large pot, cover, and cook over high heat, and bring to a boil. Reduce the heat and cover for 12 minutes or until water is absorbed, remove from heat and set aside. Close for 10 minutes. Mix vinegar, sugar and salt in a small bowl, then transfer the rice into a large glass bowl, stir the rice using a wooden stirrer, afterwards gradually add vinegar, stirring gently until blended. Wait for 15 minutes until the rice to cool.
2. Put on telenan sushi mat, place the nori sheet, the glossy side down, on top of the pedestal. Preferably hands still wet enough to spread rice over the nori sheet, leaving 3 cm on each side.
3. Put the salmon and avocado in the middle of rice, resistant stuffing in the middle, rolling pedestal. Do it this way until the nori exhausted.
4. Use a sharp knife to cut up pieces of sushi with 1.5 cm thick. Kemudain tarih on a plate with soy sauce, wasabi, and pickled ginger to taste.

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Indonesian Super Spicy Fried Rice Recipes

The main rice-based foods such dikreasikan with seasoning variations from simple to special even special. Fried rice dishes as well as in practical enough so that it can be a favorite menu breakfast in the morning. Can also be a special dish as a dinner menu with a diverse mixture or combination of ingredients and spices used, such as meat, seafood, meatballs or other materials. Recipes How to Make Delicious Spicy Fried Rice this time to give other shades in a matter of taste fried rice, tasty and spicy flavor of chili paste fried rice makes a simple but has a special flavor.



Ingredients :

• 750 grams of white rice cold
• 3 tablespoons cooking oil
• 2 tablespoons soy sauce
• 1 leek, sliced
• salt to taste
• cooking oil to taste
• 7 red chilies
• 3 pieces of red cayenne pepper
• 5 red onions
• 4 cloves garlic
• 2 teaspoons shrimp paste
• 2 grains of toasted hazelnut
• 2 egg omelet, sliced
• 1 cucumber, cut round
• 1 red tomatoes, cut round
• 1 stalk celery, thinly sliced
• fried onions for topping

Step Quickly:

1. Heat oil and saute the ingredients are mashed and sliced ??leeks, stirring until fragrant and cooked.
2. Add the rice, stir and give soy sauce and stir well. Add salt to taste, stir and cook until flavors mingle. Remove and serve warm with complementary.

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How to make Soba a Japanese Cold Noodles

Cold soba noodles are generally portioned in zaru, which implies bamboo basket in Japanese. Soba is the Japanese term for buckwheat and it also suggests the noodles made from buckwheat flour. Summer season in Japan can be sweaty and really humid, and Zaru Soba was among best-loved lunch menu Japanese folks. The cooled noodles are excellent and rejuvenating for summer season.

Soba is a well-known Japanese meals in the United States, and dried Soba noodles can be discovered at most grocery stores there. You can purchase a bottle of Mentsuyu in Asian or japanese supermarket. Soba has less calories and more nutrition like Vitamin B, multiple minerals, and fiber.
Soba noodles are made by mixturing buckwheat flour and water then cutting the dough and kneading right into slim strips. Not just is Soba wholesome, yet it tastes fantastic, of course. They can be sliced more quickly than other noodles since Soba noodles have zero gluten. When you do not have much desire for food in the warm weather condition, Zaru Soba is such a best meal to consume.

Ingredients
� 14 oz. dried Soba Noodle
Dipping Sauce (tsuyu)
� Mentsuyu
� Water or dashi stock to dilute
Toppings
� 2 green onions, finely chopped
� Wasabi paste
� Kizami Nori (finely shredded nori sheets)
� Shrimp Tempura
� Vegetable Tempura

Directions:
1. For dipping sauce, The dipping sauce is intended to become a bit salty due to you will certainly be "dipping" the soba noodles rather of soaking them to consume.
2. If required, you can constantly water down it later on.
3. For soba noodle, boil a lot of water in a big pot.
4. In contrast to pasta, you do not include salt to the water.
5. Include dried soba noodles in the boiling water in circularize dynamics, dividing the noodles from each other.
6. Boil soba noodles in lining with the package instructions (every one is somewhat different).
7. Boil 4 mins.
8. From time to time stir the noodles so they do not stick to each other.
9. Check the tenderness and do not overcook.
10. Drain the noodles right into a colander and clean the noodles in a cold running water to get rid of slimy roughness.
11. This is vital and very essential to good tasting noodle.
12. Put sliced green onions and wasabi on a little plate.
13. Serve soba noodles on a plastic tray or meal.
14. Spread Kizami Nori on the top right prior to you serve.

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How to make Bazlama, a Turkish Griddled Flatbread

Bazlama Bread is actually a customary Turkish naan like bread, usually cooked over wood fire in small towns. Think of a portion of freshly baked bazlama, still seething, and dipping it right into some quite natural olive oil or even spreading various fresh butter, that has a lacteous fragrance on it.

You might have discovered that they also sell off this bread if you're knowledgeable with the gozleme stands at the Fethiye local market.
Typically referred to as settlement bread, bazlama equates as 'flatbread', and it's griddled instead of being baked in a stove. Soon after baking, it is typically eaten fresh. At the time of baking, the bread is flipped over to bake the opposite. Life span of bazlama differs from numerous hours to a couple of days, depending upon storing conditions.
It is cut through the middle and filled with your selected filling -- cheese appears to be the preferred when you purchase it. In contrast to Lebanese flatbread, which is fine like a chapati or pizza ground, the Bazlama flatbread has actually always been over an inch thin. It is very trustworthy bread from Turkey, you can also create it in your house.

Ingredients:
� 1 1/2 cups warm water
� 1/2 cup greek-style yogurt
� 1 (1/4 ounce) package active dry yeast
� 1 tablespoon white sugar
� 1 tablespoon salt
� 4 cups all-purpose flour

Instructions:
1. Liquefy the yeast, sugar, plus salt in the warm water.
2. Include the water and yogurt to the flour and combine well.
3. The dough will certainly be not sticky but smooth.
4. Flip the dough out over a gently floured surface area and form it into a ball.
5. Cover the dough along with a wet cloth and enable it to increase at room temperature for 3 hrs.
6. Slice the dough into 4 parts.
7. Forming the dough right into circles and smooth each round as if you're creating pizza dough.
8. Cover the rounds with a wet cloth and allow the dough rest for 15 mins.
9. Heat a cast iron griddle or skillet over medium-high heat.
10. Put one dough round in the griddle and bake up until brown areas show up under, about 1 min.
11. Bake and flip the bread for an extra min.
12. Remove the bread and cover it in a clean kitchen towel to make warm.
13. Rerun with the remaining dough rounds.
14. Store any remaining flat breads in an airtight container.

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How to Make an Easy Cake (Recipes)

Recipes and How to Make an Easy Cake Bolu ~ This time I will share tips to you all about how to make a delicious sponge cake and of course very easy and can be practiced at home each of you. Sponge cake is usually a lot of the mothers used to hold a celebration, be it a birthday and others.



Well, for those of you who can not wait to find out the recipe and how to make sponge cake with ease, I will give you the recipe with pleasure. Therefore, see good steps that must be done and also prepare materials and tools that I have explained below:

Ingredients:
- 200 grams of butter, melt over medium heat
- 100 grams of sugar
- 100 grams of wheat flour
- 50 grams of cocoa powder
- 10 grams 0valet / softener cake
- 5 eggs
- 1/2 cans of sweetened condensed milk chocolate
- Butter with flavor Stowberry

How To Make:

1. Whisk the sugar, eggs and ovalet at high speed until fluffy. Then enter the flour, cocoa powder and condensed milk, stir until all the ingredients blended.
2. Then enter the butter has melted and stir again until smooth. Then pour the mixture had been stirred into a square baking pan that has been buttered beforehand.
3. Steamed over medium heat for 30 minutes or wait until cooked, remove and let cool.
4. Remove the cake from the mold, and then divide the cake into two parts by a flat. After that spread with strawberry jam in the bottom, then cover again with a piece of cake.
5. Cut the cake to your taste each.
6. Steamed chocolate sponge cake ready to be served, the most delicious meal at iringin with drinking milk. 
7. Can be toping to beautify the sponge cake which we created.

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How to make Chicken Chow Mein

Chicken Chow Mein is as nutritious as well as scrumptious meal, fast and effortless to make. This is make with soft noodles. For crunchy chow mein noodles, bring in even more oil compare to the recipe requires and prepare the noodles longer to dry them out. There are numbers of chow mein formulas around, yet this is just how you prefer to create it.

Chow Mein could be prepared utilizing various sort of noodles including slim or wide noodles, noodle portions and a selection of veggies like broccoli, carrots, red onion, garlic sprouts, mushrooms, green pepper, and so on. This's more efficiently to create this in your home compared to buying take out! In addition to much healthier. Chinese folks often include a great many salt and soy sauce for additional taste. Some people perplex chow mein with mix fry and include bunches of veg, yet chow mein is a noodle meal and must be maintained delicious but quite simple.

Ingredients:
� 4 tbsp light soy sauce
� 1 level tbsp hot chilli sauce
� 2 tsp Chinese rice vinegar or white wine vinegar
� 4 garlic cloves, peeled and crushed
� 2cm piece root ginger, peeled and finely grated
� 1 tsp Chinese five-spice powder
� 3 large skinless chicken breast fillets, thinly sliced
� 200g dried medium or thin egg noodles
� Low calorie cooking spray
� 200g mangetout, halved lengthways
� 225g can water chestnuts, drained
� 225g can bamboo shoots, drained
� 1 red pepper, deseeded and thinly sliced
� 8 spring onions, sliced diagonally
� 1 level tbsp sweet chilli sauce
� 4 tbsp dark soy sauce
� Thinly sliced red chillies, to serve

Method:
1. Put the slight soy sauce in a huge bowl and mix in the warm chilli sauce, vinegar, garlic, ginger and 5 spice powder.
2. Stir and bring in the chicken to layer in the dressing.
3. Delegate marinade for 10 mins.
4. Cook the noodles based on the package instructions and drain well.
5. Sprinkle a huge wok or skillet with low calorie cooking spray, include the chicken combination and pan-fry over a high heat for 4-5 mins up until gently browned.
6. Bring in all the veggies and pan-fry for a more 4-5 mins.
7. Include the noodles, sweet chilli sauce and dark soy sauce and cook for an additional 4 mins up until piping very hot.
8. Serve instantly with chopped red chillies on the surface, if using.

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Japanese Hot Pot Recipes

Hot pot is a food that comes from Mongolia and Jurchens where the main menu using meat goats, cattle or horses. Then these foods spread to South China region. After a time, variations were developed with different materials such as seafood. Since then the hot pot became popular in most parts of China, especially in big cities. Over time, has now become a hot pot of many different variations in each region.



This food comes from Asia, some say comes from China commonly called Hot Pot. There are also saying Steamboat originated in Japan, and in Indonesia known as Shabu-Shabu. While in Thailand called Suki. Curious how to make it?
Let listened

Ingredients :

• 1 kg of mutton neck
• 2 onions thinly sliced
• 2 large carrots, cut to taste
• 3/4 kg potatoes, cut to taste
• 600 cc of broth
• 1/4 tablespoon of spice mix (mixed herbs)
• 30 grams of margarine and flour to taste
• lettuce, tomatoes and cucumbers to taste

How to make Hot Pot Delicious Recipes and Specialties (Step) :

1. Cut the goat meat, coat with flour. Then enter in a heat resistant dish. Put onion bombang on it and set partially potatoes and carrots and neatly.
2. Pour the broth, put seasoning mix, set around the rest of the potato dish that contains meat goats. Give margarine, then close the dish. Enter in the oven approximately 2 hours at 350 degrees Celsius.
3. Open the lid dish, add margarine again on it. Put it back in the oven without a lid.
4. Roast about 30 minutes until the potatoes are lightly browned and Delicious Recipes Hot Pot Specialties
5. Serve hot - hot with lettuce, tomatoes and cucumbers that have been cut - cut.

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Okayu Traditional Japanese Recipes

Japan cuisine this time will present a traditional dish called Okayu (rice borridge). Okayu is easily digested, so that people in Japan generally eat while having a cold or the like. This is the basic recipe for making Okayu plain. Various materials such as chicken and radish can be added if desired.



ingredients:

* 1/2 cup of rice Japan
* 3 cups water (adjust the amount of water that is based on your preferences)
* 1/2 teaspoon salt
* Chopped chives
* Sesame seeds
* Umeboshi (pickled ume)

Step:

1. Wash rice and drain Japan. Put water and rice in a saucepan Let stand for about 30 minutes. Cover the pan and place on medium heat until boiling. 
2. Then cook the rice with a small fire and cook the rice for about 30 minutes. 
3. Then open the lid and let steam out for 10 minutes. Season with salt. Serve in a bowl of rice. 
4. Put toppings, such as chopped green onion, sesame seeds, and / or umeboshi if you want.

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How to Make Chicken Katsu Bento

Special recipe chicken katsu bento is worth a try to get a delicious dish cuisine and special. cuisine menu recipe is presented in 5 portions. Here is how to cook a special katsu bento chicken, chicken bento seasonings and ingredients necessarykatsu recipestab.blogspot.com style.



Ingredients:

• 250 grams of chicken breast, trimmed. long slices
• 1 tablespoon soy sauce japan
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper
• 2 cloves garlic, finely chopped
• 1 tablespoon sesame oil
• oil for frying
• 2 eggs, beaten off
• 100 grams of bread flour
• 50 grams of carrots, sliced thin matchsticks
• 2 pieces of cabbage, finely sliced
• 50 grams of Japanese cucumber, seeded and finely sliced length
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3/4 teaspoon granulated sugar
• 100 grams of mayonnaise
• 1 teaspoon ketchup
• 1 tablespoon sweetened condensed milk white
• 1 teaspoon lemon juice
• white rice

Step :

1. Chicken steak katsu: soak the chicken in Japanese soy sauce, salt, pepper, garlic, sesame oil, let sit for 15 minutes.
2. Roll chicken in breadcrumbs, dip into the egg. Roll again in bread crumbs. Fry in hot oil until dry and overcooked.
3. Knead carrots, cabbage, cucumber with lemon juice, salt, and sugar. Chill in the refrigerator.
4. Stir mayonnaise, tomato sauce, sweetened condensed milk and lemon juice. Mix the salad with the dressing.
5. Serve chicken katsu sticks with rice and salad.

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Ala Ekkado Delicious Japanese Food

Ala Ekkado Delicious Japanese Food ~ This one dish that comes from the land of Sakura is Japanese. The seafood dishes are created from dishes cooked shrimp into batter is then filled with quail eggs are then coated with bean curd and fried, a bit similar to dumplings. Are you curious about Japanese cuisine?
The following recipes Shrimp Seafood Ekkado:



Ingredient:

150 grams of peeled shrimp, chopped
2 leeks, sliced thirst
2 cloves garlic, finely chopped
50 grams of cheddar cheese, grated
2 tablespoons flour
1 egg
1/2 teaspoon ground pepper
1/2 teaspoon salt
5 sheets of bean curd, soaked for a while
10 quail eggs boiled, peeled
oil for frying

Step:
1. Mix the shrimp, scallions, garlic, cheese, flour, eggs, and salt, mix well.
2. Cut bean curd box, fill it with a mixture of shrimp, quail egg paste, connective thread beancurd with mattresses.
3. Steam for 20 minutes, remove from heat, when cool put in the refrigerator.
4. Heat oil and fry until cooked and dry ekkado. Serve with chili sauce.

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How to Make Fu Yung Hai Cuisine of China

How to Make Fu Yung Hai Cuisine of China - Recipes China. Perhaps you are learning to cook, and you are interested in the cuisine of Foreign Affairs, in this post we have shared How To Make Fu Yung Hai typical food from China that might be able to sample at home later. And here you can read the recipe and how to make it.



Almost in every Chinese restaurant serves a menu of these foods. Fuyunghai is among the preferred menu of Chinese cuisine in Indonesia. If you do not have time to stop by the Chinese restaurant, you can make it yourself at home. Here is the recipe and how to make a delicious Fuyunghai and no less with the usual served in Chinese restaurants.

For some people, cooking Fuyunghai may be unfamiliar sound in the ear. Indeed Fuyunghai is not the kind of authentic cuisine from Indonesia. Fuyunghai is one type of Chinese cuisine prepared from omelet along with a combination of meat, vegetables and seafood. Fuyunghai stuffing can be shaped chicken, pork, beef or crab meat chopped until smooth. Fuyunghai be enjoyed along with sweet and sour sauce is generally made from tomatoes and peas but some sauce that added piece of pineapple. Fuyunghai dishes are common in Indonesia, USA and the UK. Said Fuyunghai meaningful pieces of egg fu yung, sourced from mainland Chinese community recipe precisely the Shanghai region.

Ingredient :

• 7 eggs
• 1 teaspoon salt
• 1 teaspoon pepper Vegetable oil
• 3 garlic cloves, finely chopped
• 50 g onion, finely chopped
• 75 g shrimp peeled, roughly chopped
• 150 g crabmeat / crabs boiled / canned
• 1 tablespoon margarine
• 25 g onion, chopped
• 2 cloves garlic, minced
• 2 large red chilies, seeded and thinly sliced lengthwise
• 50 g carrots, cut into julienne of
• 1 stem of leaves, cut into 4 cm, splits
• 200 ml of water
• 5 tablespoons bottled tomato sauce
• 1 tsp sugar
• 1 tsp vinegar cooking
• 1 teaspoon salt
• 1 tsp cornflour, dissolved in a little water
• 50 g frozen peas

Step :

1. Whisk the eggs, salt and pepper until foamy.

2. Heat 1 tablespoon oil, saute garlic and onion until wilted.

3. Enter the shrimp, stir until it changes color. Lift. Refrigerate.

4. Insert it into the beaten eggs along with crabmeat and stir well.

5. Heat the pan, put a little oil.

6. Pour the egg mixture partially, and cook until cooked on both sides. Do the same with the rest of the ingredients. Remove and set aside.

7. Sauce: Heat the margarine until melted. Saut� garlic and onion until wilted.

8. Enter other vegetables, stirring until wilted.

9. Add seasoning and water. Bring to a boil.

10. Pour the starch solution, stirring until thick. Lift.

11. Put the omelet on a serving plate. The sauce pour. Serve.

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Typical Traditional Japanese cuisine: Sukiyaki Made in Kanto

For lovers of Japanese cuisine seems incomplete if you do not try traditional Japanese cuisine this one, Sukiyaki Ala Kanto. Sukiyaki Ala Kanto is a popular dish in Japan and the first dishes using meat in Japan. Sukiyaki first named Gyunabe because it comes from the Spanish Gyunabe in the Kanto area. Sukiyaki Sukiyaki possess two versions of the Kansai area version and version Sukiyaki Kanto area. This time we will cook Sukiyaki of the Kanto region. Curious about the taste of this dish Kanto Sukiyaki?



Ingredient :

• 100 g onions, cut into 1 cm segment
• 4 scallions, cut into 3 cm
• 200 g chicory, cut crosswise 2 cm
• 200 g carrots, peeled, cut into thin oblique
• 4 hioko mushrooms fresh fruit, cut into 1 cm
• 200 g know, diced 2 cm
• 50 g suun, soak in boiling water until tender, drain
• 4 tablespoons cooking oil
• 100 g beef sukiyaki / beef tenderloin thinly sliced
• 250 mi broth vegetable / meat broth
• 100 mi Japanese soy sauce (shoyu)
• 2 tbsp Japanese wine (Sake)
• 75 Japanese vinegar (mirin)
• 2 tablespoons granulated sugar

1. Sauce: Mix all ingredients until blended.

2. Heat a frying pan or saucepan special sukiyaki, pour cooking oil, saute onion until wilted. Add the leek, chicory, carrots, and mushrooms hioko, stirring until blended. Cook until the vegetables cooked.

3. Add sauce, tofu, and suun, cook until boiling. Enter sukiyaki meat / meat has the pages that do not overlap. Cook until stiff, lift.

4. Pour the following sukiyaki sauce into a serving bowl and serve hot.

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Japanese-Style Teriyaki Chicken Recipe

Chicken sauteed with sweet taste is a common dish in Japanese-style fast food restaurant. Presenting the teriyaki chicken recipe at the time of dawn, can make dining spirit of your children is increasing. Especially if your child is a fan of Japanese cuisine. How to make it quite simple, and the materials used were easily found in the supermarket near the house.



If you like a more pervasive sense of seasoning on the chicken, you can soak (marinade) chicken meat from the night before bed, and store it in the refrigerator. When processing in the early days, spices will be absorbed into the chicken. In this way, you can reduce the use of salt in the recipe teriyaki chicken. For the combination, and if you have a little more time, you can combine this with a teriyaki chicken recipe soup vegetables warm so eat your last meal more delicious.

Ingredients :

• 400 grams of boneless chicken thighs
• 1 onion, finely sliced
• 1 clove garlic, crushed
• 2 cm ginger, grated
• 25 ml teriyaki seasoning instant
• 2 tablespoons vegetable oil

Step :

1. Rinse the chicken, then drain the remaining water from the laundry. Chicken slices the size of 3x3 cm, then baluri with teriyaki seasoning instant, leave for 10 minutes until the spices to permeate.
2. Heat the vegetable oil, saute onion, garlic, and ginger until fragrant.
3. Add chicken, and cook until cooked and seasonings thickened. Serve warm.

If you do not have much time to cultivate vegetables companion for teriyaki chicken recipe, you can present with carrot salad and finely sliced cabbage, served with thousand islands sauce dressing. In this way, you will still get the intake of fiber from vegetables enough without the added hassle of cooking vegetables. Good luck teriyaki chicken recipe, if like it please share with your friends through social media you have.

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Fill Martabak Egg Recipes Meat

Martabak food is very popular in Indonesia, because it has a distinctive flavor and unique. Martabak usually divided in two, there is no martabak martabak egg and sweet or commonly called the bright moon. Therefore for those of you who want to try it yourself to make it at home, then check out good review from me.

Ingredient:

• 500 grams flour
• 250 cc of water
• salt to taste
• enough oil to membalur
• taste oil for frying
• 500 grams of minced mutton
• 3 cloves garlic, minced
• 100 cc of water
• 1sendok eat instant curry spices
• salt, pepper to taste
• secupnya oil for frying
• 6 duck eggs, beaten off
• onions, finely sliced taste
• sliced chives to taste
• salt, pepper to taste
• Step:

how to make egg martabak:

• Flour, water, salt together. stir until smooth. for-for customized rounded jerky with oil let stand 1 hour.
• widen until thin. contents and fry until browned
• martabak egg recipes ready serve.

how to make stuffing martabak:

• saute garlic until fragrant. with salt, pepper, curry. cook briefly
• Give mutton, cook until it changes color
• Give water. cook until dry. remove from the heat.
• Mix with duck eggs add the leeks, onions, salt, pepper.

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Recipes Saudi Arabia Rice Shower

When I hear her name is a little bit strange, because there are words and writings, including a shower, maybe rice bathed or whatever. If you want to know more clearly about the rice bath, let's see good reviews from me.


Rice Shower is a typical middle eastern food, origin of Hadramaut, Yemen. and is also known throughout the Arab countries. there are several ways make Rice Many versions of this, but the following Mandy Rice recipes handed down from generation to generation to me:

Ingredient :

- Two pieces of chicken breast (boneless)

- 2 1/2 cups Basmati rice (white or colored can also yellow)

- 1/4 cup shredded carrots that have been rough

- 3 tablespoons of seasoning mandy (if no one can use all spices)

- 1 green bell pepper that has been seeded, then sliced small

- 2 pieces of dried lemon

- 2 tablespoons olive oil

- 1/2 cup Almond nuts (for decoration)

- 4 cups water

- Aluminum Foil

- Za'faron / Saffron

- 2 pieces of charcoal

- Salt

Step :

- Marinate the chicken breasts with salt and 1 1/2 tablespoons of seasoning mandy, then place in a saucepan with the lemon dry, then cover the pan with aluminum foil using.

- Enter the pot with the chicken into the oven with a temperature of about 165 degrees Celsius, and cook for 45 minutes until chicken is cooked.

- Wash the basmati rice and soak for 20 minutes, then pour in a strainer and let the water run out.

- Put the rice into the pot, add water, peppers, carrots and lemon dry, let it boil.

- Add salt and 1 1/2 seasoning mandy into the rice before, stir and reduce heat, let the rice until cooked.

- Put the chicken in the oven already earlier into the pan over the rice that has been cooked.

- Put a small bowl in the middle of the pan over the rice and the chicken, then pour the olive oil into the bowl, then put the charcoals in a bowl containing the olive oil, then cover the pan and let the smoke spreads for approximately seven minutes.


- Serve the rice along with almonds.

- Happy anda serve

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Chicken Briyani Rice Recipes From India

Judging from the picture just has to make us drool, especially after we tried it, it could be hooked on. Briyani rice is very famous in India, many merchants who sell typical Indian cuisine is on the way. Although the day was hot, the Indian population still makes this Briyani rice as food choices during the day.

It tastes good served with side dishes of chicken atu mutton / beef lunch complement delights.
Want to try ?, easy !. No need to go to India, just make yourself at home. Prepare tool material, and cook !. The following recipe can Briyani Rice times all try at home:

Ingredients:

1 whole chicken (� 800 grams).
300 ml yogurt.
2 tsp chilli milled / refined.
1 tbsp chopped coriander leaves.
1 tbsp chopped mint leaves.
6 grains of cardamom.
6 grains cloves.
5?; cinnamon.
3-4 tbsp cooking oil.
200 grams of red onion, thinly sliced.
1 tablespoon garlic powder.
1 tbsp ginger powder.
� teaspoon nutmeg.
1 teaspoon pepper.
1-1 � teaspoon salt.
1 � tsp garam masala.
500 grams of Basmati rice.
1 tablespoon lemon juice.
1 teaspoon salt.
50 grams of butter.
1 tsp saffron, dissolved in 2 tablespoons hot water.
2 tbsp raisins.
2 tablespoons toasted walnuts.
4 hard-boiled eggs, peeled, cut-sides.

Step:

Combine all ingredients spices, puree and set aside.

Cut the chicken into � 12 pieces. Chicken stir together the yogurt mixture, chili, cilantro, mint, cardamom, cloves, cinnamon, and spices.

Once blended, set aside for � 3-4 hours in the refrigerator.

Heat oil in a skillet, saute onion until fragrant.

Add chicken marinated, stir. Cook until chicken changes color and the sauce thickens, remove from heat.

Rice: Soak rice in water for 30 minutes, wash and drain. Cook the rice with � 600 ml of water in a saucepan.

Enter the lemon juice, salt, and 30 grams of butter. Stir well. Cook until water is absorbed and rice is rice aron.

Mix 2/3 aron rice with 1 tsp saffron solution and stir well. Add 2/3 of the chicken and its marinade, mix well and set aside. Mix the remaining rice with leftover chicken and stir well.

Enter into a container of white rice yellow rice, stir perfunctory. Move into a preheated steamer, Dab the rest of the butter on the surface of the rice, sprinkle with mint and coriander leaves chopped, cooked / steamed for 30 minutes until done.

Put the rice on a plate, sprinkle with raisins and walnuts. Add a poached egg and serve.

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Simple Cassata Siciliana Recipe

The Cassata originates from Sicily and is typically made with sponge cake. The word Cassata is stemmed from the Arabic word quas'at, or qas'at, which describes a broad bowl. Common dessert ideally eaten in the cold seasons. Cassata cake resembles a cannoli however more gooey.

The cassata is typically dininged at unique celebrations and is purchased lots of Sicilians to enjoy at Easter time.

Ingredients:

� 1 cup fresh ricotta
� 2 tablespoons confectioners� sugar

� 1 tablespoon amaretto liqueur
� 2 ounces bittersweet chocolate, finely chopped
� 3 tablespoons granulated sugar
� 1 tablespoon unsalted butter
� Finely grated orange zest, for garnish
� 2 tablespoons finely chopped candied orange peel
� One 16-ounce pound cake, sliced 1/2 inch thick and cut into twelve 2 1/2-inch rounds with a cookie cutter

Directions:

1. In a small food mill, incorporate the ricotta with the confectioners' sugar and amaretto and puree till extremely smooth.
2. Include half of the chocolate and candied orange peel and pulse simply to integrate.
3. Spread out the granulated sugar on a little plate.
4. Gently press both sides of each pound cake round into the sugar to coat, tapping off the excess sugar.
5. In a huge nonstick frying pan, melt half of the butter.
6. Include the sugared pound cake rounds in 2 batches, making use of the remaining butter, and cook over moderate heat, turning when, up until the rounds are golden and the sugar is caramelized, about 1 minute per side.
7. Transfer the rounds to a rack to cool a little.
8. Place 6 rounds on plates and top with half of the ricotta mix.
9. Top with the remaining rounds and ricotta mix.
10. Sprinkle the remaining chocolate and candied orange peel ahead and garnish with orange zest.

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Classic Chocolate Eclairs Recipe

Chocolate Eclairs are a wonderful mix of choux pastry filled of a pastry cream and topped with chocolate. Eclairs begin with a hollow, log-shaped shell of choux pastry that can be filled with vanilla, chocolate, or a coffee flavored pastry cream.

The completing touch is to dip the top of the pastry in a vanilla, chocolate, or coffee flavored glaze or fondant. Make this treat making use of a very easy choux pastry dough for a base and you will certainly have the precise pastry seen in bakery windows worldwide.
This Chocolate Eclair dish is beyond scrumptious, really simple to make, and appealing. If you have actually never ever made choux pastry prior to relax, it is simple to make and lots of people get it best very first time.

Choux Pastry Ingredients:

� 250ml or 1 cup Water
� 75g (2.65 ounces) Butter
� 154g (5.43 ounces) or 1 cup plain flour
� 4 Eggs

Pastry Cream Ingredients:

� 500ml or 2 cups milk
� 4 egg yolks
� 3/4 cup or 150 g (5.29 ounces) sugar
� 30g (1.06 ounces) flour (2 tablespoons plus 2 teaspoons)

Choux Pastry Directions:

1. Put the water and butter into a pan and heat up until the butter is melted.
2. Include the flour simultaneously and stir till it thickens and leaves the sides of the pan, remain to stir and heat for another minute till it forms an actually stiff round.
3. Include in the eggs one at a time blending truly well after each addition.
4. Place into a piping bag and pipeline dollops onto the baking tray.
5. Bake for 20 minutes or up until crisp.

Pastry Cream Directions:

1. Whip the egg yolks and sugar up until pale, blend in the flour.
2. Heat the milk, you can instill it with flavour while it is heating.
3. Include a little hot milk at a time to the yolks mix whisking as you do.
4. Go back to the pan and stir till well thickened.

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Ochazuke with Dashi Recipe

Ochazuke is a simple rice food with special pickled veggies or salted garnishes. The Japanese appreciate this much more as fast dish or a food at the end of the mealtime to fill instead of ideal meal time food. This is extremely simple meal that includes minimal food preparation. Ochazuke is an excellent instantaneous dish to relieve your appetite, as it's light, can possibly be very quickly cooked, and makes you experience all fuzzy and cozy inside after dining.

Ochazuke is a "you make things at the table" kind of thing, therefore you most likely will not discover it on the food selection at restaurants, specifically away from Japan.
You may have found in Japanese manga or stage show that a student consumes ochazuke throughout late night while studying or when a salaryman finds house from does the job after twelve o'clock at night and really need something to consume prior to sleeping. If you do not have much hunger too, Ochazuke is pretty good. The moment you purchase ochazuke in Japanese dining establishments, the ochazuke recipe is commonly made with really good dashi broth and that's numerous families desired. Using really good dashi, your ochazuke can be incredibly savory even with only a couple of simple garnishes.

Ingredients:

� 1 tsp. Bubu arare (crispy puffed rice pallets or use Japanese rice crackers)
� 1 cup cooked rice
� 1 tsp. shredded nori (seaweed)
� � tsp. roasted white sesame seeds
� 2 strands of mitsuba (trefoil) (or ? scallion), cut into small pieces
� 1 salted salmon (or � fillet of salmon and pinch of salt)
� 1 cup dashi
� 1 tsp. mirin
� 1 tsp. soy sauce
� ? tsp. salt
� Wasabi for taste

Directions:

1. Bake the salty salmon fillet (shiojake) at 400F degree for 25 mins.
2. If you're using standard salmon, season the salmon along with salt and reserve for 10 minutes prior to baking.
3. Eliminate the skin layer and bones and separate the salmon flesh into flakes when it's cooked.
4. Reserve.
5. If you do not have Bubu Arare, press rice crackers into little pieces (you can likewise apply a pouch to break up it)
6. Merge all the components in a little pan and carry it to a boil.
7. Put the soup right into a little tea pot.
8. Presently provide the cooked rice in the serving bowl.
9. Set the shredded salmon and spread the rice cracker, sesame and nori seeds on top.
10. Pour the dashi up until it covers fifty percent of the rice and top with mitsuba and wasabi.
11. Live it up!

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Kashmiri Rogan Josh Recipe Indian Food

Rogan josh is a well-known Kashmiri Indian lamb curry, also now popular all over the world. Rogan josh has actually gone through numerous adjustments and modifications to the initial recipes. There are a number of variations of rogan josh around, however the 2 most typical are the Kashmiri Pandit (Hindu) version and the Muslim, or Mughal.

Ingredients:

Serves 4
� 4 green cardamom pods
� 4 cloves
� 2 bay leaves
� 1 cinnamon stick
� 1kg/ 2lb 4oz lean boneless lamb, cut into 2.5 cm/ 1 inch portions
� 4 tablespoons veggie oil
� 2 black cardamom pods
� 1/2 teaspoon turmeric.
� 4 tomatoes, pur�ed.
� 100g/ 3 1/2 oz thick natural yoghurt.
� 1 teaspoon salt, or to taste.
� 2 onions, sliced
� 2 tablespoons ginger and garlic paste (approximately 2/3 garlic and 1/3 peeled ginger mixed to a paste with a little oil and water).
� 2 teaspoons chilli powder.
� 1 teaspoon ground coriander.
� 1 teaspoon garam masala.
� Couple of sprigs coriander, sliced.

Directions:

1. Wash the lamb under cold running water, then drain and pat dry with kitchen paper.
2. Heat the oil in a big, heavy-based fry pan.
3. Include the entire spices and leave over a mild heat for a couple of minutes to enable their flavours to instill the oil.
4. Include the onions to the pan and cook up until golden brown, then include the lamb and cook over a high heat up until well scorched all over.
5. Include the ginger and garlic paste and cook, stirring often, for 2 minutes.
6. Stir in 500-600 ml/ 17-20 fl oz water and simmer carefully for about 30 minutes, including more water if essential.
7. Stir in the ground spices and cook for a more 15 minutes.
8. Include the pur�ed tomatoes and yoghurt and cook for an additional 15 minutes, or till the lamb is cooked through and tender.
9. Season to taste and afterwards sprinkle with the garam masala and scatter over the sliced coriander prior to serving.

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