looks interesting !
is this your own recipe ?

nice. i wonder when i ever gonna learn how to cook

dashi stock and sake

just wondering... wat type of rice n rice vinegar to be used? need to use japanese rice or can use normal rice? where to find the ingredients?

U need to use Japanese rice. Think can buy at Jaya Jusco.
Here's another link to a sushi making, perhaps u can try to find out more from the author, hehe
http://ezymeal.com/bbs/viewtopic.php?t=308...335ffa5324d70a7

does anyone know how to do jeruk cucumber> like the one in chicken rice?

even better if got kch ppl here..the one in sugarbun..wah miss it

I asked a malay colleague what are the ingredients needed, then I add some extra stuff, and it turned out great!

where i can find fresh basil, bay, rosemary leaves in KL? i cook lots of Italian foods for my family, and i prefer not to use the ones in bottles (such as masterfods and stuff). search lots of supermarket, turn out none.

thinking to grow them my self. can?

Try ColdStorage..

really? the fresh ones? i always go there, but cant find it. which branch?

always go Cold storage to buy my cheese blocks (mozzarella, cheddar, brie). quite expensive. dun like the processed ones..

it's at the Shah Alam branch.. forgot wat's the shopping mall name in Shah Alam.. the biggest shopping mall n Shah Alam..

SACC? ok... i oftenly go there, maybe i miss it..
thanks

hey there.

anyone can share how to make har mee?

Jusco. fresh basil and rosemary leaves. fresh bay leaves? wat do you use them for? didnt know italian cuisine involves bay leaves

found it already thanks.

i always put bay leaves while simmering tomato-based sauce, e.g. pasta sauce, lasagna, pizza base.. give them some sort of added aroma..

U can always go to confectionary shop to get mozzarella, cheddar, brie , whip cream or even butter. supermarkets r usually expensive

Omurice's Omurice Recipe



One of my favorite dishes from Japan is Omurice. There's many variations on how to make them and everyone has their own favorite way of preparing it. The basic ingredients are the same but the presentation and taste may change. Here's my recipe for a simple and fast prep of omurice.

Ingredients:
1. Eggs(usually one is enough but some people like to use 2, purely preference)
2. Ketchup

For the Rice:
3. White Rice, although again this is purely preference
4. Cubed Chicken. Basically just chicken chopped into cubes or bite size.
5. Green Pepper Bells.(Finely chopped)
6. Onions(Finely chopped)- optional
7. Mushrooms(I personally like Shiitake)
8. Vegetable Oil
9. Deglazing Sauce - optional
10. Salt & Pepper
11. Curry Roux

Preparing the "Chicken Rice" is usually first.
Simply heat up the wok or pan with some vegetable oil and start with the vegetables(green pepper, onions, mushrooms). Fry until they are soft or until the onions are visibly browning(obviously don't over cook them). Add white rice to the mixture and while stirring add salt & pepper and ketchup to taste(portion is purely up to the individuals taste). The key with the ketchup is to add just enough so that the rice mixture turns slightly orange. Like with everything, too much of anything is not good. Once everything is completely mixed, you can set it aside. Be sure to mold the rice mixture into a bit of an oval or circular shape via the spatula. Nothing too difficult just small enough so that once the eggs are prepared it can be covered by it.

Preparing the "Eggs", this is the part that requires a bit of finesse.
Various chefs prepare the eggs in different ways. Personally, I follow the tampopo method. Btw, "Tampopo" is an old Japanese movie about ramen.

This video demonstrates a full preparation method for omurice.


As I said, omurice can be prepared in many ways. The eggs can be slightly runny over the rice or completely cooked. I tend to vary my preparation depending on mood. Here's a simple method: beat the eggs slightly in a bowl, heat the pan with some vegetable oil and slowly pour the beaten eggs into the pan. Depending on heat and size of pan, stir the egg to the wanted consistency keeping the egg free from sticking to the pan. Once the desired consistency is reached, slide the egg to the farthest part of the pan and slowly tap the pan handle. The egg will slowly tilt forward and fold along the edges of the pan. Once halfway around, you can quickly flip the egg onto the rice.

Optional sauce topping.

Deglazing sauce takes a long time to prepare so I often settle for curry roux(with some added vegetables i.e carrots, potatoes, etc...). The side sauce isn't mandatory just preference.

Hope this was helpful.

sorry if im not obeying the rules.
any idea how to cook turkey?

we wana buy but no idea how to deal with it

One must know how to make a basic cake before u attempt to do this one.

Ingredients:
(ingredient A)
500g mixed fruits (to be soaked in brandy + Rum+honey ) for 3 days
30g honey
125ml brandy
250g butter (it is actually 1 block of butter. To taste better,use ONLY PURE BUTTER )
70g soft brown sugar
1 tbsp molasses
1tbsp of vanilla

50g semolina
5 eggs
125g hazel nut or almond chopped coarsely

Sift:
250g plain flour (soft or fine)1½ tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon (cinamon powder)
¼ tsp nutmeg powder
¼ tsp salt
4 – 5 tbsp brandy



Directions:
Method
Combine ingredients (A), honey and brandy in a mixing bowl. Honey will ensure that the fruit mix will not be bitter after a few days of soaking in alcoholic bevergae.Mix well to blend then cover with a piece of plastic wrap. Leave aside for two to three days for the fruits to macerate. Use a wooden spoon to mix the fruits everyday.

Line the base and sides of a 20cm square baking tin with two layers of non-stick parchment paper, leaving about 4cm above the sides of the tin.(Or line the cake tin with tracing paper, brush with melted butter, sprinkle flour into it evenly - to dust it)
Cream butter and sugar until just creamy. Add semolina and continue to cream until mixture turns light. Beat in eggs one at a time. Stir in molasses and essence to combine.

Add macerated fruits to the creamed mixture, alternating it with the flour (very important to follow this so that the fruit do not sink when is ready). Mix the ingredients using your hand. (It is not only easier this way but ensures thorough mixing as well.) Stir in chopped hazel nut and mix. (use wooden spoon also can)
Turn out mixture into prepared tin, spreading well into the four corners. Hold the tin firmly and drop it from a height of about 15cm on to a firm tabletop. (This is to settle the mixture into the tin properly and also to break up any air bubbles.)

Level the surface with a clean plastic spatula then place the cake in a preheated oven at 150°C for 2½ – 2¾ hours. Preheat the oven 10 min before baking. Half-way through baking, cover the cake with a piece of aluminum foil for an hour then remove the foil (thi is important so that the top layer of the cake will not burn or dry) and continue baking until it is cooked through.Prick the cake to see whether it is fully cooked. If the batter sticks to it that means your cake need to be bake for may be 10 min.Judge it yourself.

After cake is baked, brush with the extra brandy and leave it to set for 30 minutes (poked the cake with fork so that while brushing the brandy is easier to be sip inside the cake). Cover the cake tightly with a piece of foil. Leave the cake to cool in the tin, covered with foil. Remove the cake from the tin and discard the nonstick parchment paper. Rewrap the cake with clean greaseproof paper followed by foil outside.

FYI, I will continue to brush the cake with brandy & rum for another 3 days before serviing them

Happy Baking.

ReciPe : Cornflakes Crusted Chicken Breast.

Ingredients:

2 Boneless Chicken Breast
1 Cup Of Grinded CornFlakes
1 Cup Of Flour
2 Eggs
A Tablespoon Of Mustard
A pinch Of Salt.

Directions :
Method ,

Crank Up the Eggs, stir it with 1 Teaspoon of water and 1 Tablespoon of Mustard,
put the salt into the flour.
Take 3 Bowls, Put the flour,The mixed eggs And the grinded cornflakes to the bowl,
Must do in order , - Flour , Mixed Eggs , Grinded Cornflakes.
Put the chicken breast in the first bowl, coat it with the flour.
take the flour coated chicken breast in the mixed egg bowl.
And put the egg flour coated chicken breast into the cornflakes.
Then Put the chicken again in the mixed egg,and coated it again with
the cornflakes, [Double Coated! Delicious!]

Put the chicken into a non-sticky tray.

And cook it at 450F or 260D
for 10~15 Minutes.
it Depends on ur oven~!!

Happy Cooking!!!!
-Just a Recipe that i created~-
hehe..