recipe2u

Chawan Mushi (Steamed Egg Custard)

Bahan-bahan Isinya:

Udang sederhana besar(buang kulit)
Ayam (potong kecil2)
Fish Cake (warna pink tu .. potong kecil atau nipis )
Lili bud (tau tak bentuk dia mcm bunga, warna putih dan berkelopak).. * di ambil kelopak demi kelopak letakkan bersama bhn yg lain
Ginkgo nuts (warna hijau muda)
Shiitake mushrooms (bulat besar - potong kecil)
Mitsuba (daun yg mcm daun sup - utk hiasan)
Limau nipis ( utk hiasan dan aroma tersendiri la.. potong tipis dan kecil2 bulat..)

Bahan kastard:

5 biji telur (brgantung kpd brp banyak kita nak jamu orang..
nisbah air dan telur; sebiji telur : 3 cawan gelas)
3 paket kecil serbuk dashi stok (beli shj yg instant tu.. cap ajinomoto atau apa2 brand)
3 sudu besar soya sos (ingat yg halal je tau)
8 cawan air sejuk
8 cawan air panas
Sedikit garam (lbh kurang satu sudu kecil)
Sedikit gula (lbh kurang satu sudu kecil)

Cara-caranya:

1) Sediakan dahulu cawan yang sesuai utk Chawan Mushi bergantung kepada jumlah bahan2. Jumlah kuantiti bahan di atas mungkin sesuai untuk di makan 8-10 orang.

2) Cuci bersih ke semua bahan2 isi kastard dan masukkan ayam, udang, mushroom, gingko nuts, fish cake dan lili bud ke dalam cawan-cawan tersebut.

( Bahan-bahan isi hendaklah di potong kecil mengikut arahan di atas. )

3) Daun mitsuba dan daun limau hendaklah diletakkan kemudian selepas chawan mushi sedia untuk di masak.

4) Kemudian, sediakan dashi stok.. untuk kita menyediakan kastard.Caranya, campurkan air sejuk dan air panas dan masukkan serbuk dashi. Pukul telur dgn kadar sederhana jgn terlalu kuat dan masukkan telur ke dalam air tadi.

5) Gaul rata dan masukkan gula, garam dan light soya sauce.

6) Rasa sedikit masin dan manisnya, kemudian tapiskan.

7) Akhir sekali tuangkan ke setiap cawan yg telah di isi dengan bahan2 awal tadi.Sekiranya terdapat buih-buih kecil hendaklah di buangkan supaya bentuk chawan mushi itu kelihatan cantik.

8) Hiaskan dengan daun mitsuba dan daun limau.

9) Kukuskan di atas pengukus yang sesuai. Tutupkan penutup pengukus dengan kain yang sesuai.

10) Ingat, kukus 5 minit pada api yang besar dan 10 minit pada api yang kecil.

11) Apabila chawan mushi telah masak, hidangkan lah segera. Sebab ianya sedap di makan sewaktu panas.

Okonomiyaki:

Bahan A:

- kalau beli tepung yg siap tu, hanya perlu bancuh ikut arahan pd pek.. (biasanya air+telur sebiji)..
- sayur kobis di cincang halus-halus
- dried bonito flakes
- dried shrimp
- red ginger
- okonomiyaki sos
- mayonis
- sedikit minyak

Bahan B:
- udang / squid / daging tipis


Bahan A:

- kalau x de tepung yg siap tu, buat mcm ni..
- 50g tepung naik sendiri
- 1 biji telur
- 1 sudu kecil dashi powder
- 100ml air
- sedikit bawang putih (klu suka)
- 1/4 sayur kubis saiz kecil (klu byk mmg sedap)
- 4 sudu kecil minyak sayur
- sos okonomiyaki
- dried bonito flakes
- dried shrimp
- mayonis


Bahan B:
- boleh guna daging tipis, squid atau udang

caranya:
-cincang / potong kubis tu halus-halus.
- bancuh tepung, telur, serbuk dashi, dan air dlm mangkuk besar.
- masukkan sayur kobis dan kacau rata
- panaskan non stick pan dan bubuh minyak
- tuangkan bancuhan tepung dan sayur kobis tadi ke dlm kuali kemudian letak kan daging atau udang di bhgn atasnya, kemudian tuang lagi bancuhan di atasnya dan bila agak kekuningan dan nampak dah nak masak, terbalikkan ia dan tunggu hingga masak.

hiasan:
- letak kan di atas piring leper dan tuangkan sos okonomiyaki dan mayonis. taburkan dried bonito flakes, dried shrimp dan red ginger. siap.

Di bawah ini ada sedikit maklumat tntg okonomiyaki di jepun.


From Wikipedia, the free encyclopedia.

A man prepares modanyaki in a restaurant in Hiroshima, Japan
Okonomiyaki (お好み焼き) is a type of Japanese pan-fried batter cake with various ingredients.

Okonomi means "what you like", or "what you want" and yaki means "grilled" or "cook" (c.f., yakitori and yakisoba) in Japanese, so this dish's name means "cook what you like." The batter is based on flour, grated yam, water or dashi, egg and shredded cabbage, and usually contains other ingredients such as green onion, meat, squid, shrimp, vegetables, Kimchi, mochi and cheese. Okonomiyaki is often compared to an omelette, pizza or pancake because of the variety of ingredients it can contain. Hence it is sometimes called "Japanese pizza".

Okonomiyaki is prepared like a pancake. The batter and other ingredients are spread and fried on both sides, using either a hot plate (teppan) or a pan. The finished product is then served with further toppings such as okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), nori, fish flakes, mayonnaise (optional), and Ginger.

In Japan okonomiyaki is usually associated with the Kansai region, where it is thought to have originated, and Hiroshima. Different regions prefer different toppings and batters for okonomiyaki:

In Kyoto, okonomiyaki is usually made with darker greens.
In Hiroshima, it is common to add yakisoba noodles to the mixture and instead of mixing the ingredients together, they are all cooked separately and combined together on a stack; this variation is called modanyaki (モダン焼き) and a large part of the presentation is in the difficult task of stacking the ingredients. Most people from Hiroshima claim that this is the original (and correct) way to make okonomiyaki.
A dish similar to okonomiyaki that originates in Tokyo is called monjayaki (もんじゃ焼き).

Miso Soup

Ingredient
4 cups dashi stock
4 asparagus spears, cut into 3cm lengths
2 white cabbage (wong ngah pak) leaves
80g miso paste
1 tub of white tofu, cut into cubes
1 Tbsp dried wakame or seaweed sprouts

Method
1. Make the dashi stock by boiling 1 rice bowl of bonito flakes in four and a half cups of water for 15 minutes. Put the soup through a sieve and discard the bonito.

2. Bring the stock to a boil, add the asparagus and cabbage.

3. Add the miso paste and stir.

4. Add the tofu and wakame, bring to a quick boil and lift off the flame.