Dah buat note kat facebook tapi nak jga tampal lagi kat blog…

Resepi ‘nasi sushi’..yakni nasi yang nak dijadikan sushi…

Ini kira resepi kedua…cilok dari internet..harap maklum..haka tak de skill buat resepi

Ingredients:

• 3 cups uncooked sushi or sticky rice
• 3 cups water
• ½ cup rice vinegar
• ½ cup sugar
• 1 teaspoon salt

Directions:

• Wash the rice and rinse thoroughly.
• Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan.
• Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved.
• Allow to cool.Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix. Allow to cool slightly before using in sushi recipes.

Karaage 1

Ingredients:

• 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

• 3 tablespoons soy sauce
• 30g (1 oz) root ginger, peeled and grated
• 2 large garlic cloves, peeled and grated
• salt and freshly ground black pepper

For the coating:

• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemon, to garnish

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.

1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.

2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.

3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves

http://www.bento.com/trt-torikara.html

Karaage 2

Classic, crispy Japanese-style fried chicken. My Japanese mom’s recipe, so guaranteed to be good.

Prep time: 10 min :: Cook time: 20 min :: Total time: 30 min

Yield: 10 to 12 pieces

Serving size: 3-4 pieces as part of a Japanese meal or in a bento

Ingredients:

• 10 oz (300g) boneless chicken thighs
• 1 piece fresh ginger, (about the size of your thumb)
• 3 Tbs. soy sauce
• 1 Tbs. sake (see substitution notes below)
• about 1/2 cup Potato starch (katakuriko) or cornstarch, (enough to coat the chicken. Potato starch is better, but cornstarch will do)
• peanut oil or other vegetable oil, (for deep frying)
• a few drops sesame oil, (optional; add to the frying oil for extra flavor)

Directions:

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Peel and grate the piece of ginger. A microplane grater works great for this task.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 10 minutes. Around 30 minutes is ideal. If marinating for more than an hour (say, overnight), use 1 tablespoon soy sauce, then add the other 2 tablespoons just before you’re ready to cook them; this prevents the salt in the soy sauce from drawing out too much moisture from the chicken.

Heat the oil; if using a temperature-controlled fryer or a thermometer, aim for 180°C / 355°F. If not, a test with a single piece of chicken or a small piece of skin. Toss enough potato or cornstarch into the marinated chicken (drain off a bit of the marinade if it’s too watery first) so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well – a wire rack is best for this, but paper towels work too.

Serve with lemon wedges. Some people like to add a sprinkling of grated yuzu peel and/or sansho pepper.

http://www.justhungry.com/2004/04/karaage_japanes.html

nota: kalau ada ingredient tak halal sila omit..hehhehehee

saya adalah dalam mood lapar …kehkehkehh

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Ohhaaa..ohayagozaimasu..sebab tulis pada pagi hari entry nih!

pagi ni..sampai sahaja ke pejabat..saya gigih…main dengan camcorder yang saya rasa cantik still imagenya…hahahahaaa

ambil gambar bekal…dalam beg tu laa..sebab masa halakan camera nampak atas LCDnya cantikkk colour reproductionnya….

Ok…hari ini bento kami….

akiflah yang request…baked meatball

sedap ooo…

resepi ringkas yang amatsss….

Bahan-bahan

• Chicken meatbal…boleh buat sendiri atau beli jaaaa
• bawang kuning
• lada benggala HIJAU..kalaumerah akif marah
• olive oil

untuk sos putih:

• Butter
• 1-2 sudu tepung gandum Faiza9sebab guna Faiza)
• susu cair(guna ja dutch lady kotak tuu)

Topping:

• Cheese…mozarella…cari yang halal atau ‘suitable for vegetarian’

Cara menyediakan

Meatball:

• Kuali atas api..masukkan olive oil..bawang…meatball…kacau rata..dah agak empuk masukkan lada benggala..kacau atas api da;am 2 minit lagi…dahhh

sos putih

• panaskan periuk..masukkan butter..dah cair butter masukkan tepung..kacau kacau then masukkan susu..kacau kacau sehingga mendapat kepekatan yang anda ingini

untuk membakar

• Masukkan ikut turutan…meatball-sos putih-tabur cheese..
• Bakar sampai garing atau suka hati kome laaaa.

Manakal malam tadi saya masak sambal ayam dan sup chicken ball hahahhaa..akif juga punya request..request asal…pasta bolognese tapi  ya ampunnn tukang masak lapaq nasikkkk

Anak saya suka makan western gini sebab katanya kalau bawa ke sekolah SENANG nak makan if compare tu nasi Malaysia…Nasi jepun OK…hahahhaaaaaa

sambal ayam…kalau lagi pedas lagi feel makannnn….sedap tau walaupun rupa paras tak berapa IN

Akif dan Daddy sukalah meatball..mommy nak sup sayur..so all in one…sedap wehh buh kobis ada rasa ala ala sup daging campur kobis hidangan moreh lepas terawikh zaman saya belum akil baligh!..kat kampung tepi sungai Muda…natsukashii

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Kat rumah ada daging.semalam beli sekilogram

wah mahal la nih no sekilo dah RM24 wehh kat kampungku RM20 rasanya pak andak aku boleh dapat rege rm18/kg

haaa tengok…depa manipulate sesungguhnya….

Awat lembu mahal erk?Nak kena bela lembu pula ka kita nih?selain tanam padi huma..tanam cabai burung.tanam terung tanam serai..halia bawang segala….termasuk ternak ikan kolam?

Sakan aku merapu kan..

Saya sebenarnya teringin nak makan daging merah ala thai..bukan daging masak merah ya tapi daging merah. Balik baru ni adik saya ada pi ambik kat kedai-kedai makan pak andak saya tapi tu la…sayakan asyik asyik makan lambat dan sendirian kalau balik kampung..huwaa..sebab??sebab ai tukang masak maaa….kenabagi tukang makan la pakat makan dulu….

Masa saya dok obersi dulu mak saya ada ajaq..mai saya ingat balik

• Daging lembu(kalau kat restoren depa suka guna daging yang banyak urat lemak tuh apa kes aku nak beli daging no.2 tuh?aku beli daging baik punyaa)
• bawang putih tumbuk
• bawang merah tumbuk
• halia tumbuk
• serai ketuk
• sos cili 2 sudu
• sos tomato 2 sudu
• pewarna merah.(ada ka kat umah aku?) – abih la merah periuk akuuu huwaaa
• air
• gula sesudu…

Masukkan ke semua bahan ke dalam periuk rebus sampai empuk dan air rebusan kering. Tapi hati hati la jangan sampai periuk hangit pulak!

kalau nak makan…potong daging nipis nipis then goreng dengan bawang dan cili buh sedikit garam..perghh..wa cakap lu..sedap..tabuq daun bawang atas tuh

Nanti ai tayang kalau ai dah buat…daging boleh disimpan untuk 2-3 hari…simpan dalam peti ais la….

Sebenarnya saya cari resepi online ..jumpa tapi tak seperti yang saya tau nih…maka saya anggap saya je la paling tau cara saya maaaa

Akif suka ni..sure dia akan tambah nasi 3 kali! Nasi plak kita terap rupa ‘orang’ ..’love’ and star..fuhh akif sure happy…

gambar hiasa..ambil dari google image

Alahai….nasi daging pun sodap kan?wahh daging cicah ayaq asam pun marvelous wehhhhh

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