Sweet Red Bean Paste Pancakes also known as Dorayaki is one of the popular sweets in Japan. Since this is my favorite too, I tried this recipe right away and loved it! I hope you’ll enjoy this recipe as I did.
Ingredients for Dorayaki (6 pieces)
2 Eggs
80g Johakuto White Sugar or Raw Sugar (2.82 oz)
1 tbsp Honey
1/2 tsp Baking Soda
50ml Water (1.69 fl. oz)
130g Cake Flour (4.59 oz)
1~3 tsp Water to adjust the thickness of the batter
100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb)
150g Premade Anko for regular Dorayaki (0.331lb)
50ml Whipping Cream chilled in a fridge (1.69 fl. oz)
1/2 tbsp Sugar
** When baking pancakes, set the griddle at about 340 degrees °F (170°C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.
Wow! Another good video from “Cooking With The Dog”. I just can’t resist not to post this video. Great Job, Cooking with the dog crew! Click here to view all their videos.
I ran into another “Cooking With The Dog” japanese cooking video on youtube this morning. This time is about how to make Oyakodon, which is Japanese Chicken and Egg Rice Bowl. I used to have this for lunch every saturday at Mitsuwa West Los Angeles branch food court. If you have never try this, I highly recommend this bowl. Give it a try!
100 gr (3 1/2 oz) Enoki mushrooms, discard the roots and cut into 5cm (2”) lengths
60 gr (2 oz) cucumber, cut into strips of 5 cm (2”)
60 gr (2 oz) carrot, peeled and cut into strips of 5 cm (2”)
1 small onion, finely chopped
110 ml (1/2 cup) water
1 tbsp cornstarch (mix with 1 t bsp water)
spring onions, blanced
Cooking Directions:
Place carrot, cucumber and mushrooms at one side of the sliced beef. Fold in one end and roll up firmly to enclose the filling. Tie rolls with blanched spring onions.
Heat oil in a non-stick saucepan on medium heat. Add onion and spice paste. Stir-fry for 1 minute
Stir in water and cornstarch solution; bring to boil. Add beef rolls and cook at high heat for 2 minutes.
Serve hot with rice or this dish may blend well with any Asian inspired meal plan or any general meal plan.
The last time, I had this barbecued chicken when I still lived at my parent’s house. I never made this before and decided making it for the food photo’s purpose of Indonesian Food Festival 2009 which is hosted by Indonesian Student Group of Winnipeg (ISGWPG). This event will take a place at BellTower Cafe, St. Paul’s College, the University of Manitoba, Winnipeg.
After browsing the recipe, I got the one that would be perfect. The recipe was adapted from Herti’s Kitchen Gallery, by reducing and adding some ingredients as my desired. It’s not that hard to make if you have all the ingredients in a place. The taste? It does the same taste as I recalled from my family’s. Serving suggestion, an accompaniment of Nasi Uduk, sambal and lalapan (raw vegetables).
Ayam Bakar Bumbu Rujak recipe by Herti, modified and translated by me
Ingredients:
1 whole chicken (700 g), cut into 6 pieces
2 Indonesian bay leaves
5 kaffir lime leaves, teared
2 lemongrasses, bruised
400-500 ml thick coconut milk
2 limes for drizzling the chicken *I used calamansis, the only citrus I have in the fridge oil for stir fry
Spices grind into a paste:
100 g red chili pepper (about 1/4 cup ground red chili or sambal ulek)
2 tsp coconut sugar (can be substituted for palm sugar)
2 tsp tamarind, dissolved in a small amount of water
Cooking Directions:
Wash and pat dry chicken. Drizzle fresh lime juice over chicken, let it for the next 20 minutes.
Rinse off with cold water and pat dry.
Preheat the oven at 350C. Meanwhile, in a skillet, at medium hight heat, add oil and stir fry spices paste, Indonesian bay leaves, lemongrass and kaffir lime leaves until fragrant.
Add chicken and stir until change colour.
Add coconut milk, bring to aboil and stir once a while.
Reduce the heat to low-medium and let cook until thicken and oily.
Bake chicken for 15 – 20 minutes and turn the oven knob into hi-broil. Broil until the chicken surface turn a bit darker or dry.
Rendang is a famous dish which originated from the Minangkabau people, an ethnic group who live in the West Sumatra, province of Indonesia. According to wikipedia, rendang is also one of characteristic foods of the Minangkabau culture, and it is served at ceremonial occasions and to honor guests.
Being also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.
Rendang is usually made from beef (or sometimes chicken, mutton, water buffalo, clam, duck or vegetables such as jackfruit or cassava) that is slowly cooked in coconut milk and spices for several hours until almost all the liquid has evaporated and the meat will be coated in spicy condiments. The spices may include turmeric leaves, kaffir lime leaves, galangal, asam kandis, shallot, lemon grass, ginger, chilies. The purpose of slow cooking method is to allow meat absord all the spices and tender.
There are two kinds of rendang, dried and wet rendang. Dried rendang can be stored for 3-4 months and it is for ceremonial occasions or to honor guests. Wet rendang is also known as Kalio, it’s easy to find at any Minangkabau (or more popular called for Padang) restaurants in Indonesia and it should be sonsumed within a month without refrigerating.
I missed rendang, but too lazy to prepare and cook. Good thing, I can find Indonesian instant seasoning Munik for rendang which is tasted just like in Indonesia.
I used brisket which is called sandung lamur in bahasa Indonesia. Easy to make, just cut the brisket into cubes. Mix beef with rendang instant seasoning, water and coconut milk. Bring to a boil and cook until tender and thicken.
After spending countless days and nights searching for an excellent Asian Fusion Chef to be featured on our site, we found a few of candidates that we really like. But when we stumbled upon Pepy Nasution’s blog, we were blown away by her collection of recipes, traditional and fusion.
We contacted her right away and tell her how thrilled we are to found her blog and our idea about featuring her recipe at our site. And we are lucky enough to get her on broad. Not that she’s an excellent chef, she’s also an excellent photographer. Her pictures are well composed and just delicious!
Today, we are going to feature one of her Traditional Indonesian Recipe, Nasi Uduk (Coconut Rice).
Ingredients:
2 cups jasmine rice, washed and drained
1 lemongrass, take the white part and bruised
1 tsp coriander seed powder
2 pandan leaves, knotted
3 Indonesian bay leaves
1 cup thick coconut milk
2 cup broth/water
salt as desired
Cooking Directions:
In a rice cooker, add all ingredients except rice and bring to a boil. <== you can use a pot and bring a boil on stove.
Miso soup is one of the most popular Japanese soup that is easy to make, healthy and taste really really good. Miso main ingredient is Soybean paste or Miso paste, it’s a mashed soybean that went to a lengthy fermentation process and created a delicious soup and cooking ingredient that contain plenty of health benefit.
Miso Soup paired perfectly with many dishes, from BBQ, teriyaki to sushi. A great complements for any meal or by itself.
These are the steps to make your own miso soup from scratch.
Cut the tofu into 1 ½ inches cubes and the wakame into 1 ½ cm square.
Prepare a pot to boil the soup stock or dashi. Add the miso paste and stir.
Turn the heat to high and when the stock is about to boil, lower the heat.
Drop the wakame and the tofu slowly to prevent the tofu to crushed.
Gently stir and wait until the soup is about to boil then turn the heat off.
Pour the soup into 4 bowls and top if off with fresh chopped of green onion.
Tips:
Do not boil the miso soup because want to preserve the nutrients in the miso soup.
Soften the miso paste in a cup with a few tablespoon of the stock before you drop it into the soup. This will help you to dissolve the miso paste better.
If this is still not simple enough for you, you might want to try Instant miso soups. This time when it says ‘instant’, it really mean it. Just open package and add hot water and voila … your miso soup is ready. It even comes with diced tofu and seaweed and the taste, hmm .. you won’t believe it’s instant.
Shopping Cart
