Oyakodon Recipe

Ingredients:

• 1/4 small onion, cut into rings
• 8 oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces
• 3 large eggs, lightly beaten
• Scant 3/4 cup water
• 1 stalk scallion, cut diagonally

Sauce:

• 1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
• 1 1/2 tablespoons Mizkan Honteri Mirin
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Method:

Combine all the ingredients in the Sauce in a small bowl. Stir to combine well.

Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum.

Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions.

To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

Recipe adapted from RasaMalaysia

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20:50

Cheddar Broccoli Soup

Ingredients

• 2 can · cream of celery soup
• 2 can · cheddar cheese soup
• 1 can · cream of mushroom soup
• 960 ml · water
• 4 head · broccoli chopped
• 300 grams · onion chopped
• 480 grams · velveeta

Directions

1.      boil broccoli and onion in water for 5 min
2.      pour all soups into broccoli mixture
3.      stir and turn on low
4.      add chopped velveeta
5.      once soups are added heat on medium until cheese is melted

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19:00

VEGETABLE TEMPURA 

Ingredients

• Oil for deep frying (Vegetable oil:Sesame oil=10:1)

Tempura Ingredients

• 1 small Japanese sweet potato (satsumaimo)
• ⅛ medium Kabocha squash
• 2 inch peeled and precooked lotus root (“Renkon no Mizuni”)
• 2 King oyster mushrooms
• 4 Shiso leaves

Tempura Batter (rule is egg water:flour=1:1)

• 1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water)
• 1 cup (240 ml) cold all purpose flour

Tempura Sauce

• ¾ cup (200ml) dashi (Kombu dashi for vegetarian)
• 3 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 tsp. sugar
• 2 inch daikon radish

Directions

1.      First, make Tempura Sauce. Combine dashi stock, mirin, sugar, and soy sauce in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

Now cut vegetables. Slice Japanese sweet potato into thin pieces and soak in water for 15-30 minutes to remove excess starch. Then dry them using paper towels.

Cut kabocha squash and lotus root into thin slices. Soak lotus root in vinegar water (2 cups water + 1 tsp. vinegar).

Cut King Oyster Mushroom into thin slices.

Discard the head of eggplant first, then cut it in half lengthwise. Then cut the eggplant lengthwise into very thin (about ⅛ inch) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the slices out.

In a deep fryer, heat 1½" (3 cm) of the oil to 356F (180C). To make batter, sift the flour into a large bowl.

Add the egg into very cold water.

Whisk vigorously and discard the form on the surface.

As you slowly pour the egg mixture into the flour, mix the batter with chopsticks in a figure 8 motion (mix about at most 1 minute). Do not over mix and please leave some lumps in batter. Keep the batter cold all the time.**

Start deep frying from the root vegetables as oil temperature needs to be a bit lower than non-root vegetables. If the ingredient is wet, dry them with paper towel before dredging in the batter.***

For root vegetables, deep fry around 320°F (160°C). For vegetables and mushrooms, 338-356°F (170-180°C). Do not over crowd with ingredients. Remember you only put ingredients taking up about ½ of oil surface area.*** For shiso leaves, sprinkle a bit of sifted flour on the back of leaves and dip only the back of leaf into the batter and deep fry for 15 seconds.****

Transfer tempura to a wired rack or paper towel to remove excess oil.

Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.

Grate daikon and squeeze water out. Serve with tempura and when you eat it, place the grated daikon in tempura sauce. Serve tempura immediately.

Notes

• Make batter right before deep frying to avoid activation of wheat gluten.
• * Add 1-2 ice cubes in the batter or put the batter bowl in a larger bowl containing ice water in order to keep the batter cold all the time.
• ** While tempura is being fried, moisture from the ingredients will be evaporated and tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after being deep fried. 
• ** When you put too many ingredients, the oil temperature will drop quickly. Make sure to keep the right temperature all the time.
• **** Usually vegetable doesn't require extra dusting with flour (like we need for seafood like Shrimp Tempura or Kakiage), but shiso leaves require dusting which will require as a glue and the batter will stick to the leaves.

Recipe and Pictures adapted from Justonecookbook

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20:41

Vendakkai Poriyal Recipe

Ingredients:

• Ladies Finger(Vendakkai) - 10 to 12
• Onion - 1  finely chopped
• Turmeric powder - a pinch
• Coconut grated -  2 tbsp
• Salt - to taste

To Temper:

• Mustard seeds - 1/2 tsp
• Urad Dal - 1/2 tsp
• Jeera - 1/2 tsp
• Curry leaves - few
• Green Chillies -1 long chopped finely
• Sesame Oil - 2 tsp

Directions

Wash the okras, dry them well using tissue paper. Then cut the head and tail part and chop them into thin circles as shown below.Set aside.

Heat oil, add the items under ' to temper' then add onion and fry till slightly browned. Then add okras and saute till it shrinks in volume.

When it starts shrinking in volume and the stickiness is reduced, sprinkle little water and cook covered for 3mins until it turns soft. Then give a quick stir, add required salt and turmeric powder. Keep stirring.

Once the stickiness is fully gone and it turns dry and slightly browned add the coconut. Give a quick stir and switch it off.

Recipe adapted from: Sharmis Passion

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02:31

Baked Garlic Parmesan Chicken

INGREDIENTS

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves                

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bow l, blend the olive oil and garlic. In a separate bow l, mix the bread crumbs, Parmesan cheese, basil, and pepper. 
3. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. 
4. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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01:41

Fried Chicken with Spices (Ayam Goreng Berempah)

Ingredients A (To Blend)

• 1 inch of Ginger
• 1 inch of tumeric
• 3 stalks of lemongrass
• 5 garlic

Ingredients B

• 4 -5 Pieces of Chicken (4 atau 5)
• ½ tbsp fennel
• ½ tbsp cumin
• 1 tbsp coriander seeds
• 1 telur
• Curry Leaves
• Salt to Taste

Directions

1. Marinate chicken with ingredients A & B for 2 hours.
2. On medium heat, fry marinated chicken till crispy. 
3. Serve while still hot. 

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01:30

MUTTON/BEEF BRIYANI

• 1½ kg beef/mutton meat
• 80 gm briyani powder mix
• 1 inch ginger
• 5 garlic
• 2 large purple onions
• 3 green chilli
• 2 red chilli

(Blend all items in red)

• 2 tomatoes (slice thinly)
• 2 inch of cinnamon stick
• 5 cloves
• 5 cardamom
• abit of mint leaves
• abit of coriander leaves
• 50 gm almond & cashew nut (soaked and blended)

Mix meat with blended ingredients, briyani powder and all above ingredients. Allow it to marinate for 2 hours.

• ½ large purple onion (sliced thinly)
• 1 cup fried onions
• 3 tbsp tomato puree
• 200 gm QBB Ghee + 4-5 tbsp cooking oil 
• salt to taste

Directions to Cook Meat

1. Heat ghee and oil. 
2. Sautee ½ large onion with cloves, cardamom and cinnamon stick
3. Add in marinated meat. Mix well till it simmers.
4. Once the mean is ½ cooked,add in the tomato puree and salt to taste.
5. Once meat is fully cooked and tender, add in fried sliced onions and stir. Lower heat and allow it to cook till oil floats on top. Set aside.

Directions to Cook Rice

• 1 kg basmathi rice (soak for 15 mins and drain)
• water - same measurement when cooking rice
• 2 inch cinnamon stick, 3 cloves, 3 cardamom

• 1 large purple onion
• 3 garlic }
• ½ inch of ginger

(Blend all red items)

• 15 almonds & cashew nuts (blend)
• 4 tbsp ghee
• salt to taste
• abit of coriander leaves
• ½ tin evaporated milk
• ¼ bottle mawar water (Rose Water)
• abit of saffron (optional) or Yellow Food Colouring – mixed with Rose Water

Directions

1. Heat ghee in pot.
2. Add in blended ingredients together with cinnamon stick, cloves, cardamom and sautee till fragrant. Then add blended almond and cashew nut and stir well.
3. Pour in water, evaporated milk, coriander leaves and salt to taste. Close the pot and allow it to boil.
4. Next, add in rice and mix well.
5. Close the pot again and allow the rice to cook till there is no more water. Stir the rice well and add in Rose water that have been mixed with colouring.
6. Close the pot with a piece of white damp cloth. Next close the pot with the lid and place a heavy object on the lid.
7. Lower the heat.
8. Once the rice is cooked, split it into 3 parts.

Directions on Layering the Rice and Meat

1. Use a bigger pot. 
2. Add in 1 part of the rice and level it in the pot. Next add in the meat and its gravy on top of the levelled rice.
3. Next, add in the 2nd part of the rice and repeat the same steps above.Lastly, place the 3rd part of the rice on top and level it.
4. Close the pot and leave it till serving time. 

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01:05