Basic Sushi Rice

Ingredients:

3 cup Calrose rice (uncooked)
3 cup Water
1/2 cup Japanese rice vinegar
1/2 cup Sugar
1 tsp Salt

Methods:

Wash rice and rinse well. Add 3 cups water and cook in rice cooker. To cook on stove, bring rice to a boil in a covered saucepan. Simmer for 15 minutes. Remove pan from stove and let sit for another 10-15 minutes. Mix together vinegar, sugar, and salt, and cook over medium heat until sugar dissolves. Cool. Place cooked rice in a large mixing bowl. Sprinkle half of vinegar sauce over the hot rice; mix gently. Taste. Add more vinegar sauce if desired.

Deep Fried Octopus and Cheese with Golden Batter

Ingredients:

2 x boiled octopus tentacles
8 x perilla leaves (oba or aojiso)
1/8 lb processed cheese

Golden Batter:
3/8 cup all-purpose flour
2 x egg yolks
Salt to taste
Kelp-flavored fish stock (nidashijiru) as needed

Garnishes:
1/3 oz dried buckwheat noodles
13 sht dried laver (asakusa-nori) 1 1/2″ square

Methods:

* Slice octopus diagonally.
* Wash perilla leaves, cut lengthwise into halves.
* Cut cheese into 1/4-inch-thick slices, then each slice into three pieces.
*Place cheese on leaves, roll up and sandwich with two octopus pieces.
*Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden.
* Boil buckwheat noodles for a few minutes. Noodles should not be soft, but still hard in the center. Cut into 1-inch lengths. Cut dried layer into 1/4-inch-wide strips. Place noodles on dried laver, roll up and deep-fry.
* Arrange fried octopus on serving plate and sprinkle with garnishes.

Tonkotsu Noodle Soup Recipe

Masakan Jepang (Japanese Cuisine Recipes)


Bahan-Bahan: [Ingredients]
- 3 packets Nissin Tonkotsu Instant Noodles
- 1/2 Obento Nori Sheet, sliced finely
- 2 rashers of bacon, thinly sliced
- 3 spring onions, sliced diagonally
- 100g snow peas, blanched
- 4 eggs, poached
Cara Memasak: [Cooking Instruction]
- Place noodles in 1.5 lt boiling water and simmer for 3 minutes

- Fry bacon until crispy and set aside

- Remove noodles from heat, add soup base and seasoning oil
- Divide the noodle soup evenly between four bowls.

- Top noodles with bacon, snow peas and spring onions.

- Top with a poached egg and nori strips.
Cadangan Hidangan: [Serving Suggestion]
2-3 servings
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Spaghetti Bolognese

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Lirik Lagu
Resepi Spaghetti Bolognese
Spaghetti Bolognese Recipes

Recipe Category: Resepi Mi & Laksa (Noodles Recipes)
Recipe submitted by: Chef Maruko

Masakan Italia (Italian Cuisine Recipes)


Bahan-Bahan: [Ingredients]
- 300-400 grams (10.5-14 ounces) mince meat
- 1 medium onion
- 1 tin tomatoes
- 1 pepper
- 1 tablespoon tomato puree
- 1 beef stock cube
- 300 grams (10.5 ounces) spaghetti
Cara Memasak: [Cooking Instruction]
- Prepare vegetables.

- Cut meat into chunks, put in a large pan and cook on high power until brown.

- Add the cut onion and let it brown.

- Next add the cut pepper and put a lid on the pan. Leave for 5 minutes.

- Stir then take lid off and, if its ready, add the tin of tomatoes, stock cube and tomato puree.

- Put lid on again and turn to low power.

- Boil a pan of water. Add spaghetti and turn down the heat a little. Leave until the spaghetti is soft and cooked.

- If bolognese sauce is ready, drain the boiling water from the spaghetti and put the spaghetti on a plate.

- Add sauce on top and you will have the perfect Italian, spaghetti bolognese.
Cadangan Hidangan: [Serving Suggestion]
3-4 servings
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This website is dedicated to food lovers. We have lots of unique and special recipes brought to you by our members. If you have other special recipes, please submit to our recipes database. Your submission is highly appreciated.

Browse All Recipes
Biscuits, Porridge, Cakes, Traditional Cakes, Special Cakes, Main Course, Noodles, Beverages, Rice, Dessert, Puding, Bread, Salads, Sauces, Snacks, Soup, ...
Most Popular Recipes
Melaysian Cuisine Recipes, Indonesian Cuisine Recipes, Chinese Cuisine Recipes, International Cuisine Recipes, Italian Cuisine Recipes, Japanese Cuisine Recipes, Indian Cuisine Recipes, Thai Cuisine Recipes, Vietnamese Cuisine Recipes, Korean Cuisine Recipes, Mexican Cuisine Recipes, Persian Cuisine Recipes, French Cuisine Recipes, ...

Wake-Up Smoothie

INGREDIENTS
1. 1 1/4 cups orange juice, preferably calcium-fortified
2. 1 banana
3. 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
4. 1/2 cup low-fat silken tofu or low-fat plain yogurt
5. 1 tablespoon sugar or Splenda Granular (optional)


COOKING DIRECTIONS
1. Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

Eggplant and Spinach Lasagne Spirals

ingredients

1. 3 pounds plum tomatoes, halved lengthwise
2. 5 tablespoons olive oil
3. 3/4 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1 small onion, finely chopped
6. 2 garlic cloves, minced
7. 1/2 cup water
8. 1/4 cup chopped fresh basil
9. 2 pounds Asian or baby Italian eggplants, halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick
10. 3 tablespoons olive oil
11. 1 large garlic clove, finely chopped
12. 1 1/4 teaspoons salt
13. 1/2 teaspoon black pepper
14. 10 ounces baby spinach
15. 1 pound ricotta (preferably fresh)
16. 1 large egg yolk, lightly beaten
17. 1/2 cup finely grated Parmigiano-Reggiano
18. 8 dried lasagne noodles (not no-boil)

Cooking Directions :
1. Roast tomatoes for sauce: Preheat oven to 450 degrees F.
2. Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
3. Roast eggplant for lasagne: Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
4. Reduce oven temperature to 350 degrees F.
5. Finish tomato sauce: When tomatoes are cool enough to handle, peel off skin and discard. Puree tomatoes with their juices in a blender, pulsing until almost smooth.
6. Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato puree, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
7. Make filling and assemble lasagne: While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
8. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
9. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagna noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
10. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

Pork and Mushroom Stew

This hearty stew recipe is just what you need on a cool fall evening. Made with pork, carrots, onions, and mushrooms, it is ready to serve when the vegetables are tender. Bake a fresh loaf of wheat bread or some rolls to accompany this pork stew. Mix up a batch of your favorite cookie recipe to serve for dessert.

ingredients

* 1 pound pork stew meat, cut into 1-inch cubes
* 2 tablespoons margarine or butter
* 1 10-1/2-ounce can condensed chicken broth
* 1/4 cup dry white wine
* 3 tablespoons snipped fresh parsley
* 3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 bay leaf
* 2 cups frozen whole small onions
* 1 10-ounce package frozen tiny whole carrots
* 1 4-ounce can whole mushrooms, drained
* 3/4 cup cold water
* 1/4 cup all-purpose flour
* 1 tablespoon lemon juice
directions

1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.
2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.
3. Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.