Culinary, Travelling, and Food Recipes in Asia

Kimchi Recipe and How to Cook Kimchi Food

2013-08-23T15:06:00.000+07:00

Kimchi

How to Cook Cabbage Kimchi

Makes 1 quart

Ingredients:

1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 teaspoon sugar
1 (2-pound) head napa cabbage
1 tablespoon grated garlic (about 5-6 cloves)
4 scallions, trimmed and cut into 1-inch pieces
1-5 tablespoons Korean red pepper flakes (gochugaru)
2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1 teaspoon grated ginger
8 ounces Korean radish or daikon, peeled and cut into matchsticks

Ingredient to make kimchi

Equipment

Colander
Cutting board and knife
Large bowl
Gloves
Small bowl
Plate and something to weigh the kimchi down, like a jar or can of beans
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation

Instructions

Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid.
Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Recipe Notes

Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

About Kimchi - Korean Food - Famous Kimchi

2013-08-23T15:05:00.003+07:00

The most famous Korean food in the first world is Kimchi. Kimchi is a traditional Korean food. Kimchi is pickled vegetables after fermentation. Previously washed vegetables with salt and then mixed with spices, such as shrimp, fish sauce, garlic, ginger, and chili. The most common vegetables is made kimchi cabbage and radish. Kimchi is widely used as food ingredients such as Korean kimchi soup, kimchi fried rice.

At first the Koreans make kimchi as food supplies during the winter. Korean people new to the chili after the arrival of Portuguese traders. So from then on people started mencampurkab Korean chili on Kimchi. Portuguese traders trade around the world and the majority of the merchandise came from Asian countries, including Indonesia Tengggara. Pickled vegetables and pumpkin recipes contained in the cookbook was published in 1670, but did not use the chili.

In the records of 17th century history was written about 11 types of kimchi, kimchi while the chili as a possible new popular years later, according to estimates 200 years later. Before the 19th century, Kimchi just made of vegetables native Korea because chicory is most likely unknown in Korea until the 19th century.

Read: How to make Kimchi Food >>

Khao Mun Gai | Chicken and Rice with Soybean Sauce Thai

2012-12-10T18:18:00.001+07:00

Khao Mun Gai is rice cooked with garlic, boiled chicken, and chicken broth, served with sauce Cocol. Let’s start with the main ingredient of many-a-plate of Thai food. Rice. Most Thai dishes will use some form of steamed or boiled white rice as their foundation, and khao mun gai is no exception. Well, except for the fact that it’s not just plain old white rice. This rice is actually cooked in chicken stock, and usually has a bit of crushed garlic, ginger, and some bruised cilantro tossed in as well. This gives the white rice a sort of dingy beige color, but the flavor benefits are absolutely wonderful. I really don’t know how to describe it to you, other than to tell you to just give it a try for yourself. It’s just good.

Next, we’ve got the protein – steamed chicken (sometimes switched out with duck, if the vendor is running low… tastes just as great). Several slices of meat are placed on top of the rice, then garnished with a few sprigs of cilantro. I absolutely love cilantro, and the fact that it is used so often in Thai cuisine is yet another reason why I enjoy eating in this country. There’s just something about taking a bite of the savory rice, tender chicken, and a leaf of pungent cilantro (or coriander for my friends outside the USA) all at the same time that’s magical. Yes, I said this food is magical. Laugh if you want, but you’ll believe me when you try it for yourself.

Now, the sauce. Oh, the sauce. As I list the following ingredients, I can already see some of your noses turning up, but again, I ask you to trust me. These things are magical, too. (Go ahead and roll your eyes.) The slightly sweet, slightly sour, little bit spicy sauce that’s a little bit liquid and a little bit chunks is what really brings everything together. So, what are the scary things it’s made of – both dark and white soy sauce, some white vinegar, a few Thai bird chilies, garlic, and ginger all crunched up, a bit of sugar and… fermented soybeans. Some of you cringe at the mention of soybeans already, let alone tagging the word fermented onto it. The sauce is served in a small bowl to the side of the plate, allowing the diner to either dump the whole thing straight onto their meal and redistribute it with a fork (which is my preferred method), or simply dip pieces of meat into it while eating.

Click here if want see how to cooking Khao Mun Gai Recipes >>

Khao Mun Gai Recipes with Soybean Sauce

2012-12-10T18:16:00.001+07:00

Khao Mun Gai Recipes

Ingredient Khao Mun Gai :

1 whole chicken (boiled)
1 tsp salt
1 tbsp minced garlic
1 gourd or radish (cut into pieces)
1 tsp pepper powder
2 tbsp oil
1 cup uncooked brown rice or any rice
Water

Soybean Sauce

2 tbsp gingers (minces)
2 tbsp minced garlic (as desire)
2 tbsp soy bean paste (find in Asian grocery store)
2 tbsp sweet soy sauce
2 tbsp soy sauce
2 tbsp lime or lemon juice
2 tsp sugar
1-2 tbsp minces red Thai chili (optional)
Fresh cilantro leaves and cucumber for garnishing

Chicken and Soup:

Put a whole chicken in a big pot cover with water and put gourd or radish, salt, pepper and soy sauce. Let it boiled. While the chicken is boiling you may see some bubble stuff, scoop it with a spoon and throw that part away.
After the chicken is cooked, remove the chicken from the pot. Slice the chicken into pieces and wait for the rice. Keep the soup in the pot for later. You will need the soup to cook rice and to have it as a soup a long with the dish when you serve.

Rice:

Wash the rice. Heat the oil in a large non-stick pan over medium-high heat and add garlic. Fry it until the garlic turned golden color then add rice.
Stir-fry for a few more minutes. Put the rice in a rice cooker or a pot. Add chicken broth or soup (the broth from the whole chicken.)

Sauce
Mix well all the sauce ingredients together.

Put rice on a plate and add chicken pieces on the top. Garnish with fresh cilantro leaves and pieces of cucumber. Put the sauce in a little bowl and soup in another little bowl. Serve.

I do like a lot of sauce on my rice and chicken and if you do too then you may want to double the sauce recipe. Enjoy.

Khao Mun Gai ready for serve

Khao Pad Gai (ข้าวผัดไก่) Fried Rice with Chicken

2012-12-10T18:02:00.001+07:00

Khao Pad Gai

If desired, use any convenient protein and clean out that fridge: leftovers, frozen seafood, a chicken breast or thigh, a pork chop, etc. In Thai we call this dish Khao Pad. Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice.

This is similar recipe to cook the leftover rice form other meal,You can substitute any meat you want such as pork, beef, shrimp, ham, sausage, crab meat (other favorite fried rice dish in Thailand) or meatless whatever you want be, creative.

Fried Rice is very easy and fast to make, this dish is considered fast food in Thailand and is always an option when you want to make something quick, easy and good.

Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses chicken, but you can substitute pork, shrimp, or tofu. You can also add vegetables such as carrots and broccoli. Experiment with what you like. There’s even a variety in Thailand called American Fried Rice that's make with ketchup!

Ingredient Khao Pad Gai:

1 cup cooked jasmine rice, day old (a bit dry) is best
1/4 cup sliced onion
1 1/2 teaspoons finely chopped garlic
2 tablespoons chopped scallions (both white and green parts)
1/3 cup diced tomato
1/3 cup small slices of chicken meat
1/2 teaspoon salt
1/2 teaspoon white soy sauce
1/4 teaspoon white sugar
1/4 teaspoon golden mountain soy sauce *optional
1 egg
1/8 teaspoon white pepper powder
garnish with coriander, lime wedge and cucumber slices

Directions

Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
Add the rice and stir well. Add the tomatoes and mix.
Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
Add the soy sauces, sugar and salt. Turn off heat.
Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

Khao Soi Recipes, Northern Thailand Chicken Curry Noodle

2012-12-10T17:44:00.005+07:00

Khao Soi is fried noodles are served in a chicken curry soup that tastes sweet (Northern Thai specialties.).Khao Soi is a curry noodle dish from the northern part of Thailand.

It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice.

The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course.

Northern Chicken Curry Noodle

Ingredients:
For the chicken curry:

3-4 pounds chicken, cut into large pieces
1 tsp. Curry Powder
(or you could use 2 legs, 2 thighs and 2 breast pieces, about 3 pounds altogether)
2 tbsp. Oil
4-5 tbsp. Red Curry Paste
3 cups Coconut Milk
a pinch of sugar
½ tsp. Turmeric Powder
1 brown (or black) cardamom, crushed or ground (optional)
1-1 ½ cup(s) of water or chicken stock

Fish Sauce to taste

The rest of the ingredients:

About 6-7 (loosely packed) cups of Chinese Bah-mi egg noodle
5 shallots, (very) thinly sliced
a handful of cilantro, chopped
1 package of Chinese pickled mustard green, rinsed and thinly sliced
3-4 cups oil for frying
6 dried chillies
3 limes, cut into slivers

First you make the chicken curry :

Into a hot heavy bottom pot, add the oil and the red curry paste, curry powder and turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste.
Add 1 cup of coconut milk, stir to blend and let the pan come back to a boil. Let it bubble for a few minutes over high heat, stirring often, until you see the red oil separating from the coconut milk mixture. Add the second cup of coconut milk, again wait until the oil separate.
Add the chicken pieces to the pan, with the 1 cup water and the rest of the coconut milk. Let the pan come back to a boil, then lower the heat to simmer.
Add the fish sauce, starting with 2 tbsp. Close the lid and let it simmer until the chicken is done. Check the seasonings, you might need to add more fish sauce. The flavor of the curry should be salty, spicy, and with a very slight after taste of sweetness. When you taste the curry at this stage, it should be a bit saltier than what you would like the final dish to taste like. If it is under-salted now, the addition of the other ingredients at serving time will make it even more insipid.

Then you deal with the noodles and the rest of the garnish..

Take 1 cup of the noodle, fluff up until the strands are separated. Fry a little bit at a time in a pan with very hot oil until golden, you will need to flip to noodle once in the pan to get the same color on both sides. Set aside
Use the oil to fry up the driedchilli, very quickly, be careful not to let them burn. Set aside.
Slice the shallots, rinse and slice the mustard greens, cut up the limes, chop the cilantro. Set aside.

To serve..

After the chicken curry is done, heat up a large pot of water to a full boil. Rinse the rest of the fresh noodles first in cold water to wash out the excess starch, then cook in the very hot boiling water for 2-3 minutes. Stir the noodles well to prevent sticking.
put some cooked noodles in a bowl, top with the curry, and the garnish to taste. Squeeze some lime juice into the bowl just before eating. You could add the fried chillies if you want more heat.

Misu - Korean Traditional Drink From Grain Flour

2012-11-09T15:23:00.002+07:00

Misu is a traditional Korean drink made from grain flour. Misu is generally made of glutinous rice or other ingredients such as wheat, black beans and black sesame seeds mixed to add nutrition. The material is crushed and flour mixed with water in a bowl and stir. As a sweetener can be added sugar.

Misu is a summer drink served to quench your thirst because of the scorching weather. Other benefits are as penamabah instant energy and nutrition to people who did not lose a lot of energy or appetite.

Next article:

Hwachae drink recipe >>
Beef Calderata Recipe Food Filipino >>

Sujeonggwa - Recipe Korean Dessert with Ginger - Sujeonggwa Drink

2012-11-09T15:12:00.001+07:00

Sujeonggwa is a type of traditional Korean drink made from dried persimmon and drink with ginger, cinnamon, honey and sugar. Generally the term sujeonggwa were given to various types of other fruit juice.

Sujeonggwa drink

Sujeonggwa a favorite soft drink in addition sikhye Koreans commonly served at festivals Seollal (Lunar New Year). Sujeonggwa is perfect served with pine nuts, ice cubes and dried persimmon.

Here recipe how to make Sujeonggwa Drink typically Korean:

Ingredient:

Serves 4

8 cups water
Pine nuts for garnish
1/2 cup peeled and thinly sliced fresh ginger
1 cup sugar
8 cinnamon sticks, rinsed
4 dried persimmons, stems removed

Ready to reserve Sujeonggwa

Method to make:

Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks
Add sugar, stir to dissolve, and simmer for 10 minutes.
Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.
To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.

Next article:

Sikhye drink recipe >>
Hwachae korean dessert >>

Sikhye - Korean Rice Dessert Drink - Traditional

2012-11-09T14:57:00.002+07:00

Sikhye

Sikhye is a typical Korean beverage made of rice flour fermented with yeast. This drink is served as a useful soft drinks launched the digestive tract. Sikhye can be sweetened with sugar and honey as a flavor enhancer. It is the people of Korea to make Sikhye use a rice cooker. Hallmark Sikhye has a creamy, sweet flavor that is not overdone and now has developed into a popular soft drink Korean society.

Traditionally this drink served at the time of the great days like Chuseok, Dano, Seollal and in offerings to the spirits of ancestors at the altar.

Here recipe how to make Sikhye Traditional drink from South Korea:

Ingredient:

6 -7 quarts cold water
1 lb barley malt (powder)
2 cups sugar (adjust to taste)
2 cups uncooked short-grain white rice
pine nuts, to garnish
1 ounce fresh ginger, peeled and sliced

Directions:

In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
Drain and reserve the clear liquid from step 1; discard the dregs.
Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well.
Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.

Next article:

Hwachae recipe >>

Hwachae - Korean dessert - Fruit Drink

2012-11-09T14:43:00.001+07:00

Hwachae Fruit Drink

Hwachae is a traditional Korean drink made from the juice of fruits such as strawberries, peaches, and citrus. Juice used for sweetening including omija (a kind of wild fruit plants), honey and herbal fruit. Used Omija because it has a sweet and sour taste and beneficial properties to increase energy.

The uniqueness of the decorations complement Hwachae is different in each season such as spring azaleas, rose petals in the summer and the autumn pears.

Here recipe how to make Subak Hwachae :

Subak Hwachae

ingredients:

1 piece (2 kg) of red seedless watermelon
2 tbsp honey
ice cube
400 g nashi pear types, peeled

How to Make / Method:

Cut watermelon in half.
½ rake parts using mellon baller to form a round. Keep refrigerated Save watermelon shell as a bowl renderer.
For more watermelon ½ parts, rake clean flesh and puree with honey in a blender until a juice. Store in the fridge.
Rounded pear slices as thin as 1 cm. Print in the form of little interest. Set aside.
Pour the watermelon juice into watermelon shell. Insert the printed round watermelons and pears that have printed flowers. Give ice cubes.
Serve immediately.

Sour Shrimp Soup Filipino - Sinigang na Hipon

2012-10-25T23:51:00.003+07:00

Sinigang na Hipon Filipino

Sour Shrimp Soup or commonly known as Sinigang na hipon is a very famous dish in the Philippines. It has a very tempting taste that everyone must enjoy to eat. Tamarind or sampaloc is the main ingredient of this dish that gives its sour and unique taste. In traditional way, you still have to boil the tamarind in the water to get the sour taste but today, there are already several brands of instant tamarind mixes that will make sinigang easier and faster. The demand of this dish to Filipino community is quite high because sinigang especially the hipon (shrimp) is extremely delicious and has a very satisfying flavor that most families could never resist with it.

Everyone can cook Sinigang na Hipon (Sour Shrimp Soup Filipino) in just 40-45 minutes. The procedure is very simple for this extraordinary dish.

Next Article:

Sinigang na Hipon Recipes >>

Sinigang na Hipon Recipes - Method Cooking

2012-10-25T23:51:00.002+07:00

Sinigang na Hipon Recipes

Ingredients:

¾ to 1 kilo shrimp
•1 bundle kangkong
2 pieces medium-sized radish (sliced)
1 bundle sitaw or string beans
salt
½ kilo tamarind or 1 pack sinigang mix
3 pcs. tomatoes (sliced)
2 pieces talong or eggplant
water

Procedure method cooking Sinigang na Hipon:
:
1. Boil the tamarind in water and extract all juices to get its sour taste. Note: This is only applicable when you are using the traditional way.
2. When using a sinigang mix, you may disregard the above procedure.
3. In a casserole, boil water with tamarind juice (optional), onions, tomatoes, and radish.
4. Lower fire, then you can add the shrimps, kangkong, sitaw, and sinigang mix.
5. Simmer for 7 minutes and don’t overcook.
6. Put salt just enough on your taste preference.
7. Serve it hot and enjoy.

Chicken Tinola Recipe - Filipino Chicken Food

2012-10-25T23:06:00.004+07:00

Chicken Tinola Recipe

Ingredient:

3 lbs chicken (any cut will do)
3 garlic cloves, diced
1 tablespoon cooking oil
2 tablespoons fresh ginger, grated or powder
1/2 lb chili pepper leaves
1 medium onion, diced
1 teaspoon salt
5 cups water
2 tablespoons fish sauce
1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)

Here is How To Cook It! Cooking Method Chicken Tinola:

1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.
9. Ready serves for 4-6 persons.

Chicken Tinola Food - Filipino Cuisine

2012-10-25T23:06:00.003+07:00

Tinola Chicken is a Filipino-style soup-based viand that combines the taste of ginger, papaya and chicken. This one of my favorite dishes, mainly because I am such a sucker for soup and chicken. You do not need your knife with this dish. Your spoon will be sufficient, as the meat will literally slide off the bone! The soup will warm you up on that cold Thanksgiving night. If you visit Philipinnes, don't forget to visit culinary Filipino in here. Or you can meet Chicken Tinola Food in Filipino Restaurant.

Chicken Tinola Pinoy

Next article:

Chicken Tinola Recipes >>

Beef Calderata Recipes - Cooking Method Beef Calderata

2012-10-25T22:45:00.004+07:00

Calderata Beef

Ingredient make calderata beef Pinoy:

2 lbs beef, cubed
3-4 cups water
1 cup tomato sauce
1 medium onion, chopped
1 cup bell pepper, cut into strips
1 garlic clove, crushed
1/2 cup tomato paste
1 cup grated cheese
2/3 cup liver spread or grounded chicken liver (cooked)
3 medium potatoes, sliced
1 cup unsweetened pineapple juice
2 medium carrots, sliced
3 large bay leaves
salt and pepper

How to Cook It:

1. Boil the beef until tender to make a delicious beef broth in the water. Then you should add pineapple juice and the onion.
2. In a separate pan, you should sauté the garlic until almost brown then add it to the beef and broth. Add the tomato sauce & paste, allowing it to simmer for 10 minutes.
3. Add bay leaves, carrots, liver, potatoes, carrots, and bell pepper. Simmer until the carrots & potatoes are tender. Add cheese and salt/pepper to taste.
4. Cook until cheese is melted, stir.
5. Remove bay leaves.
6. Add water if the mixture is too thick.
7. Serves 4 to 6 people.

Beef Calderata - Beef Filipino

2012-10-25T22:45:00.002+07:00

Caldereta Beef is a traditional Pinoy dish. This was actually derived from a Spanish dish, but the ingredients are localized. It is a rich tomato and meat stew, but thickened by grounded liver and cheese. The saltiness of the cheese complements well with the meat. This goes well with rice. very delicious..nyummy

Next article:

Beef Calderata Recipes - how to cooking >>

Tom Yam Goong Recipes | Method Cooking Tom Yam Goong

2012-10-24T17:09:00.000+07:00

Tom Yam Goong

The following recipe tom yam goong of dishes:

Ingredients:

4 slices of galangal
65 grams of straw mushrooms
Ground root from one stalk of coriander
½ tablespoon of chili paste
1 red shallot, cut into wedges
1 lemongrass stalk, cut into short lengths
¼ tablespoon of salt - ½ tablespoon of sugar
1 tomato, cut into wedges
1 tablespoon of fish sauce
2 tablespoons of lime juice
2 chilies, cut in half
4 kaffir lime leaves
4 river prawns
400 millilitres of chicken stock

Directions cooking Tom Yam Goong:

Heat up the chicken stock in a saucepan.
Add the galangal, shallots, coriander roots, and lemongrass, simmer for three minutes.
Add the tomato pieces and straw mushrooms , and simmer for another three minutes.
eason with the fish sauce, salt, sugar and chili paste.
Add the prawns and boil until they are cooked.
Add the kaffir lime leaves and chilies.
Season with the lime juice and serve immediately.

Gai Pad Khing Recipes

2012-10-24T16:58:00.000+07:00

Gai Pad Khing

The following recipe how to cook gai pad khing:

Ingredients:

500 gr chopped chicken breast
7 cloves garlic
9 cm ginger
300 gr shitake mushrooms
1 onion
1 green chili
2 spring onions
2 tbsp soy sauce
2 tbsp oystersauce
1 tbsp fish sauce (nam pla)
2 tbsp oil

Garnish:

2 red chili
3 cm jahe
4 sprigs coriander

Preperation/method:

1. Pour olive oil into a hot pan. Then fry the garlic and chilis over medium heat.
2. Add chicken breast, fish sauce, soy sauce and let cook for 12 minutes and stirring it around often.
3. Add onion, mushroom or fungus. Cook for 2 minutes on medium heat. Then mix in the oyster sauce, then add ginger, and scallions. Turn off the fire after about 1 minute.
4. And serve

Next article:

What is Gai Pad Khing >>
Tom Yam Goong >>

Sukiyaki Dishes | Sukiyaki Recipes | Japan Culinary

2012-10-20T13:36:00.002+07:00

Recipe of Sukiyaki

Ingredients

Sauce:

- 1/2 cup soy sauce
- 2 tablespoons sugar
- 1/4 cup sugar
- 1/4 cup mirin
- 4 ounces yam noodles (shirataki)
- 1 cup soup stock = 2 medium onions, sliced
- 2 tablespoons oil
- 1 pound thinly sliced beef meat
- 1 cup sliced bamboo shoots
- 2 leaves Napa cabbage, sliced
- 1 cube tofu, cut into 1-inch pieces
- 2 stalks celery, sliced
- 1 bunch green onions, cut into 2-inch lengths
- 1 cup soaked, rinsed and sliced shiitakes

Preparation:

1. Mix soy sauce, sugar, soup stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter.
2. Heat skillet F. up to 375 electrical degrees
3. Add oil to pan and heat.
4. Brown meat in oil, add the sugar slowly.
5. Transfer the meat to the pan corner when well browned.
6. Add other vegetables, keeping each separate.
7. Add the sauce and cover.
8. Bring to a boil and cook for 3 minutes
9. Uncover and turn all ingredients while cooking 2 minutes more.
10. Ready to be served on a plate.

Sukiyaki ready to served

What is Sukiyaki Food? >> Read More

Cooking Delicious Noodle Ramen | Ramen Recipes

2012-10-20T13:10:00.001+07:00

Ramen recipes

Here's how to cook ramen:

Makes 1 servings Ramen

Ingredients to make her soup

- ½ tbsp vegetable oil
- ½ tbsp minced ginger
- ½ tbsp pepper
- 1 tbsp chicken stock powder
- ½ tbsp sugar
- 2 tbsp miso paste
- ½ tbsp minced garlic
- 1 tbsp soy sauce
- 2 cups water

Toppings

- ½ tbsp sesame oil
- ½ boiled egg
- see below recipe on how to cook chashu
- Scallions/spring onion (sliced) as desired
- Dried seaweed/kelp
- Bean sprouts as desired
- 2 - 4 chashu (braised pork) (sliced)
- Bamboo shoots as desired
- Cabbaged (chopped) as desired
- Carrot (strips) as desired
- 1 sliced narutomaki
- Dried/Powdered chilli to taste

Other

- 1 package of chukamen/ramen noodles Menu

Directions:

1. Heat a wok / pan and put oil entered
2. Add minced garlic and ginger until golden brown
3. Then add water to the pan.
4. Add chicken powder, pepper, sugar and soy sauce
5. Once the soup is boiling, add the miso paste, and stir well.
6. Once everything is mixed well, stop the heat.
7. In another saucepan, bring water to a boil.
8. Enter the noodles into the boiling water and cook following the directions on the package (until noodles reach desired texture)
9. Drain the noodles and serve into a bowl of noodles.
10. Pour soup over the noodles slowly.
11. Arrange desired toppings and serve.

Next article: What is Ramen ? >>

Beef Kebab Recipe | Cooking Beef Kebab Method

2012-10-20T12:32:00.000+07:00

Here's how to cook and make kebabs:

equipment: I suggest a better use of his stick of bamboo or wood. To pierce the meat and vegetables.

Ingredients

Beef Kebab Recipe

Marinade Ingredients:

- 1/4 cup honey
- 1 Tbsp minced fresh ginger
- 1/3 cup soy sauce
- 3 Tbsp red wine vinegar
- Freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1/3 cup olive oil

Kebab Ingredients:

- 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
- 1-2 medium red onions
- 1 large bell pepper
- 1/2 to a pound button mushrooms
- About 15 bamboo or wooden skewers

Methods for making kebabs:

1 Mix the marinade ingredients together in a bowl then add the meat. Cover and chill in refrigerator for at least 40 minutes, or a few hours or even overnight.

2 I would suggest, first soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from actually burning on the grill.

3 Cut the vegetables into pieces roughly the width of the pieces of beef. Taking care not to poke yourself, thread the meat and vegetables to double bamboo skewers. One way to do this safely is to put the part you try to penetrate to the cutting board, and then push a skewer through a piece on the board. Using double skewers will help you turn your kebab on the grill. If you save a little space between the pieces, they will grill more evenly.

4. Cat kebab with some of the remaining marinade.

5. Prepare grill high, direct heat. Grill for 10 minutes, depending on how hot your grill, and how do you want your meat, turning occasionally. Let rest for 5 minutes before serving.

Next: What is Beef Kebab and nutritious ? >>

Chicken Kebabs Recipe | Cooking Method of Chicken Kebab

2012-10-20T10:11:00.000+07:00

Photo by Little inbox

Here's how to make chicken kebab

Chicken Kebab Recipe equipment:

I suggest using bamboo skewers, soak in cold water overnight so they do not burn during the baking process.

Ingredient chicken kebabs:

- 1/2 green pepper (diced large)
- 1 without skin and bone chicken breasts (about 12 oz.)
- 1/2 yellow bell pepper (diced large)

Seasoning chicken kebabs:

- 1/2 teaspoon chili flakes
- 1 1/2 tablespoons olive oil
- 1/4 of a small onion
- 1/2 - 1 teaspoon paprika (if you like spicy, use 1 teaspoon)
- 1 1/2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon ground cumin seeds
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt

To Grilling:
- 2 tablespoons olive oil (for brushing)

Chicken Kebab Ready To Serve

Method of making chicken kebabs:

1. Cut the chicken into small cubes (total of 16 pieces if you will), then drain and soak the ingredients for 1 hour.

2. Thread four pieces of chicken with two pieces each of green peppers and yellow peppers (see the image above to order) to metal skewers or bamboo skewers.

3. Repeat the same thing and made four skewers. And set aside.
4. Run your outdoor grill (or indoor grill) and grill chicken kebabs until cooked.

5. While grilling, brush chicken with olive oil and paprika. Serve hot.

Okonomiyaki Recipes | Delicious Food

2012-10-19T09:58:00.001+07:00

Okonomiyaki Recipe

Okonomiyaki Ingredients:

- mayonnaise

- 120 gr flour (wheat flour or tempura okonomiyaki if any)

- 200 gr cabbage

- 175 cc of water or dashi

- Chives to taste

- 1 egg

- Material contents: beef, shrimp, or squid (weight and amount according to taste)

- katsuobush

- Okonomiyaki sauce

How to make Okonomiyaki:

1. First dilute the powder with water or dashi made from katsuobushi and kombu, stir until blended, but do not stir too long because the dough can be hard

2. Add the eggs to the dough

3. Combine shredded cabbage (width about 1 cm) into the mixture, and stir so that the mixture of air into the batter so that the results are not fried hard

4. Pour a little oil into the pan flat slowly, pour the cabbage mixture and flour and form a sphere with a diameter of 25 cm and a thickness of 2.5 cm.

5. Garnish with toppings eggs (or egg), beef, seafood and so on according to taste

6. Wait until the bottom of the dough is cooked right and then back by using two simultaneously sodet such as when the seller martabak martabak flipped.

7. If there is, kote (sodet to fry okonomiyaki) can be used to flip the okonomiyaki. The most unique part of the cooking while flipping okonomiyaki okonomiyaki is being broken apart.

8. Wait until the cooked meat and reduce heat

9. Grease or castings with okonomiyaki sauce to taste

10. Add mayonnaise Japan when love and form stripes so good (optional)

11. Sprinkle katsuobushi and aonori on it if liked (optional)

12. Cut into pieces while still in the pan and serve with pan. Ready in eating. hehe

source: id.wikibooks[dot]org/wiki/Resep:Okonomiyaki

Sashimi Recipes | How to Make Sashimi

2012-10-19T09:46:00.001+07:00

Sashimi Recipe

Ingredients Sashimi:

- 500 g very fresh salmon fish
- Octopus (Optional)
- Squid (Optional)
- Egg (Optional)
- Crab (Optional)
- Shrimp (Optional)
- Tuna (Optional)
- 1 carrot
- 1 daikon

Japanese soy sauce, to serve

Wasabi, to serve

Method cooking Sashimi:

1. With a very sharp flat-bladed knife, remove the skin from the salmon fish.

2. Then place the fish in the freezer to chill until it is jsut firm enough to be cut thinly. Slice thinly and evenly into slices of 5 mm thick.

3. Try to cut in one motin and in one direction in order not to saw the fish.

4. Scrape the carrot and daikon with a zester into long fine strips or cut them info fine julienne strips.

5. Use a platter to arrange the fresh sashimi pieces in a presentable ways. Garnish with the daikon and carrot.

6. Serve with the Japanese soy sauce and wasabi.

Cooking Sashimi | Japanese Cuisine

2012-10-05T20:15:00.000+07:00

The types of sashimi dishes

Now talk about Japanese cuisine, the food is Sashimi. Sashimi (刺身?) Is a form of Japanese food with fresh seafood prime eaten in a raw state with flavorings such as grated ginger, soy sauce and wasabi.

The food is very popular to abroad. The food is so fresh, such as shellfish, fish and shrimp are served in a small wedge so easy to eat, there was a small-sized shrimp were just peeled the skin and removed his head.

Tsugatazukuri
The pieces of fish are arranged on the body of the fish that retained its shape from head to tail. Sashimi type is mostly just enjoyed on special occasions only.

Ikezukuri
Tsugatazukuri live fish sashimi made just before serving.

Tataki
That piece of fish digarang for some time on the fire and look cooked on the outside, fresh on the inside. Tataki tuna (Katsuo) eaten with grated garlic, Ponzu sauce and sliced scallions.

Sashimi with Soy Sauce

Fresh Salmon Sashimi

Sashimi cuisine can be found at the nearby restaurant Sashimi and Japanese restaurants.

If you want to save money, you can make yourself Sashimi. Here's how to cook Sashimi recipe:

Sashimi Recipes >>